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Yahoo
5 days ago
- Entertainment
- Yahoo
Anne Burrell, Food Network Star and 'Worst Cooks in America' Host, Dies at 55
Anne Burrell — the beloved chef known for her trademark spiky platinum hair, larger-than-life personality and culinary expertise — died on the morning of Tuesday, June 17 at her home in Brooklyn, New York. She was 55. Reps for the star announced Burrell's death in a release obtained by PEOPLE. She is survived by her husband Stuart Claxton, whom she wed on Oct. 16, 2021, and his son, Javier, as well as her mother, Marlene, and sister, Jane, her children Isabella, Amelia and Nicolas, and her brother Ben. "Anne was a beloved wife, sister, daughter, stepmother, and friend — her smile lit up every room she entered," her family said in a statement. "Anne's light radiated far beyond those she knew, touching millions across the world. Though she is no longer with us, her warmth, spirit, and boundless love remain eternal." A fan-favorite on the Food Network, Burrell was best known as the longtime host of Worst Cooks in America, where her passion for food and mentorship turned disastrous kitchen hopefuls into capable cooks. Her infectious enthusiasm, signature laugh and fierce kitchen skills made her a standout in the world of food television. Born on Sept. 21, 1969, in Cazenovia, New York, Burrell discovered her love for cooking early, inspired by her mother's home-cooked meals and television icon, Julia Child. She studied English and Communication at Canisius College in Buffalo before pursuing a culinary career at the prestigious Culinary Institute of America, where she graduated in 1996. Burrell's love of Italian cuisine led her to the Italian Culinary Institute for Foreigners, where she completed apprenticeships and developed a deep appreciation for the philosophies of Italian cooking. Returning to the Big Apple, she worked at acclaimed restaurants including Felidia under Lidia Bastianich and Savoy in Soho, where she honed her craft in Mediterranean cuisine. In the early 2000s, Burrell transitioned into teaching at the Institute of Culinary Education and eventually made her way to television. Food Network audiences first met Burrell as a sous chef on Iron Chef America. Her charisma and culinary chops led to her own Emmy-nominated show, Secrets of a Restaurant Chef, which premiered in 2008 and ran for nine seasons. From there, Burrell became Food Network staple, also appearing on Chef Wanted, Chopped, Food Network Star, and most recently, the competition series House of Knives, which just premiered in March 2025. Burrell authored two cookbooks: 2011's Cook Like a Rock Star, which made her a New York Times bestseller, and Own Your Kitchen: Recipes to Inspire and Empower. Outside the kitchen, she was deeply committed to philanthropy. She served on the advisory board of the Garden of Dreams Foundation, was a celebrity ambassador for the Juvenile Diabetes Research Foundation and was a dedicated member of City Harvest's Food Council. "I feel so lucky to be able to share my true passion in life with others," Burrell was known for saying. Burrell and Claxton met on Bumble in 2018. "I have to say, I love being married," she told PEOPLE exclusively during City Harvest's 40th Anniversary Gala in April 2023. "We're together all the time because Stuart works from home. It's the being together all the time, but it's also the adventure together." This is a breaking story, more to come Read the original article on People
CTV News
5 days ago
- Entertainment
- CTV News
Anne Burrell, popular Food Network chef, dead at 55
Chef Anne Burrell attends City Harvest Presents The 2025 Gala: Carnaval at Cipriani 42nd Street on Tuesday, April 22, 2025, in New York. (Photo by Andy Kropa/Invision/AP) Anne Burrell, a chef and television personality whose joyful demeanor made her a beloved fixture on the Food Network, has died, according to the network. She was 55. Burrell died Tuesday morning at her home in New York, the network said. Burrell's family said in a statement provided by the Food Network that her 'light radiated far beyond those she knew, touching millions across the world.' 'Though she is no longer with us, her warmth, spirit, and boundless love remain eternal,' their statement added. A Food Network spokesperson added: 'Anne was a remarkable person and culinary talent – teaching, competing and always sharing the importance of food in her life and the joy that a delicious meal can bring. Our thoughts are with Anne's family, friends and fans during this time of tremendous loss.' No cause of death was provided. Burrell was a legendary chef but was best known as one of the Food Network's most popular stars, having appeared in several of the network's series including 'Worst Cooks in America,' 'Iron Chef America,' 'Chef Wanted with Anne Burell' and 'The Best Thing I Ever Ate,' among many others. Inspired by Julia Child and her own mother's cooking talents, the New York native became enmeshed in the culinary scene when she enrolled in the Culinary Institute of America after graduating college with an English and Communications degree from Canisius College in Buffalo, according to a biography. She went on to attend the Italian Culinary Institute for Foreigners following her grauation in 1996, where she served an apprenticeship at La Bottega del '30, a Michelin-starred restaurant in Umbria, Italy. Upon her return to New York, Burrell rose the ranks in prestigious kitchens around the city before appearing in her first TV gig as a Sous Chef on Food Network's 'Iron Chef America.' Whether she was appearing on screen as a host, judge or competitor, Burrell's passion shined through, especially when a situation called on her to rely on her experience as a culinary instructor. 'I truly in my heart feel that your food knows how you're feeling when you cook it and it reacts accordingly. I like to put happy and joy into my food, and it's not so serious,' she told Tasting Table in April. 'I teach the worst cooks in the world. I mean, you got to know how to do that.' After all, she added, 'It's just dinner.' Burrell posted to her social media as recently as four days ago, boasting about meeting internet personality Elizabeth Sweetheart, also known as the Green Lady of Carroll Gardens, while walking around Brooklyn. As she often did, Burrell ended the post with a hashtag that said 'I love what I do.' Alli Rosenbloom and Sandra Gonzalez, CNN
CNN
5 days ago
- Entertainment
- CNN
Anne Burrell, popular Food Network chef
Anne Burrell, a chef and television personality whose joyful demeanor made her a beloved fixture on the Food Network, has died, according to the network. She was 55. Burrell died Tuesday morning at her home in New York, the network said. Burrell's family said in a statement provided by the Food Network that her 'light radiated far beyond those she knew, touching millions across the world.' 'Though she is no longer with us, her warmth, spirit, and boundless love remain eternal,' their statement added. A Food Network spokesperson added: 'Anne was a remarkable person and culinary talent – teaching, competing and always sharing the importance of food in her life and the joy that a delicious meal can bring. Our thoughts are with Anne's family, friends and fans during this time of tremendous loss.' No cause of death was provided. Burrell was a legendary chef but was best known as one of the Food Network's most popular stars, having appeared in several of the network's series including 'Worst Cooks in America,' 'Iron Chef America,' 'Chef Wanted with Anne Burell' and 'The Best Thing I Ever Ate,' among many others. Inspired by Julia Child and her own mother's cooking talents, the New York native became enmeshed in the culinary scene when she enrolled in the Culinary Institute of America after graduating college with an English and Communications degree from Canisius College in Buffalo, according to a biography. She went on to attend the Italian Culinary Institute for Foreigners following her grauation in 1996, where she served an apprenticeship at La Bottega del '30, a Michelin-starred restaurant in Umbria, Italy. Upon her return to New York, Burrell rose the ranks in prestigious kitchens around the city before appearing in her first TV gig as a Sous Chef on Food Network's 'Iron Chef America.' Whether she was appearing on screen as a host, judge or competitor, Burrell's passion shined through, especially when a situation called on her to rely on her experience as a culinary instructor. 'I truly in my heart feel that your food knows how you're feeling when you cook it and it reacts accordingly. I like to put happy and joy into my food, and it's not so serious,' she told Tasting Table in April. 'I teach the worst cooks in the world. I mean, you got to know how to do that.' After all, she added, 'It's just dinner.' Burrell posted to her social media as recently as four days ago, boasting about meeting internet personality Elizabeth Sweetheart, also known as the Green Lady of Carroll Gardens, while walking around Brooklyn. As she often did, Burrell ended the post with a hashtag that said 'I love what I do.'
Forbes
11-06-2025
- Entertainment
- Forbes
What Business Leaders Can Learn From The World's Top Chefs
Motion chefs working in Chinese restaurant kitchen The concept of the celebrity chef may seem modern, but its origins stretch back centuries. In Renaissance Italy, Bartolomeo Scappi dazzled with culinary innovation; in 19th-century France, Marie-Antoine Carême served Napoleon and codified haute cuisine. Yet it wasn't until the 20th century—when Julia Child entered American living rooms via public television—that the 'chef as household name' truly took hold. Today, we live in a golden age of culinary stardom. From Netflix specials to multi-million-dollar restaurant empires, elite chefs aren't just preparing food—they're shaping culture, building brands, and running some of the most demanding operations in the world. And here's the real insight: many of these chefs are self-made, rising from anonymous line cooks to international icons. Their success is forged in extreme environments—under heat, pressure, and relentless scrutiny. In many ways, their path mirrors that of high-performing founders and executives. The best chefs aren't just culinary artists. They're operational tacticians, team architects, and culture builders. So what can enterprise leaders learn from them? Quite a bit. Step into the kitchen of a Michelin-starred restaurant during service, and you'll witness one of the most disciplined, synchronized operations in the world. Every individual knows their role. Every movement is intentional. Every second counts. There's no ambiguity, no second-guessing—just execution at the highest level. 'A restaurant is only as good as its team,' says serial entrepreneur Justin Connor, President of Chef's Table Projects. Chef's Table also happens to be my favorite Netflix series. By far. 'That's why the best chefs obsess over hiring, mentoring, and retaining the right people. It takes an inspired team to create unforgettable experiences.' In contrast, many business leaders rely on hope over precision. They default to 'inspiration' rather than building systems that enable clarity and execution. More than a decade ago, Mark Zuckerberg championed the phrase 'move fast and break things.' In the culinary world, that mindset doesn't build empires—it breaks businesses. Elite chefs are systems thinkers. They understand that operational excellence isn't the enemy of innovation—it's the foundation. As a recent McKinsey report noted, 'Great leaders make bold moves to improve their organization's impact—but executing such moves requires balancing a compelling purpose with a realistic assessment of how to achieve it.' What truly separates legendary chefs from weekend cooks isn't just their food—it's the culture surrounding it. In these kitchens, everything is intentional: the plating, the pacing, the lighting, even the greeting at the door. Culture isn't a mission statement on the wall. It's a lived, practiced rhythm embedded in the team's behavior. 'Excellence in the culinary world isn't just about taste—it's about trust, hard work, and shared intent,' says Connor. 'The best chefs articulate a clear vision and then build teams capable of delivering that vision every day.' For many executives, this is where scaling breaks down. They either over-index on strategy or creativity—but rarely both. Yet the best environments for innovation are those with clear systems, embedded values, and a shared sense of purpose. In fact, a recent study by INSEAD professors Fabrizio Salvador and Fabian Sting shows that companies that empower their frontline teams—much like kitchen brigades—see a measurable increase in innovation, productivity, and engagement. Why? Because when people understand not just what to do but why it matters, you get more than compliance—you earn commitment. One of the biggest myths in leadership is that you must choose between being creative or strategic. But the best chefs—and the best business leaders—embrace both. 'At its core, strategy is about finding ways to create and claim value through differentiation,' writes NYU professor Adam Brandenburger in Harvard Business Review. 'Yes, it requires creativity. But it also demands rigorous analysis, resource planning, and operational foresight.' Chefs live at this intersection. The acclaimed Chef's Table series doesn't just highlight dishes—it captures the discipline behind the artistry. 'Each of these chefs is an artist, an entrepreneur, and a manager,' says Connor. 'They create within physical constraints—limited space, time, and resources. And yet they produce unforgettable experiences. That only happens when vision is paired with structure.' For business leaders, the takeaway is clear: innovation without execution is chaos. Execution without vision is stagnation. The key is to shift between the roles of artist and operator with fluency—knowing when to ideate and when to deliver. There's a reason the highest-performing kitchens are called brigades. They are intentional, resilient, and built for speed and excellence. They embrace constraints as a canvas. They don't wait for perfect conditions—they create momentum through mastery. Want to understand how to build a high-performance team? Watch how the world's best chefs manage chaos, align teams, scale creativity, and lead with relentless standards. Because in the end, great leadership—whether in business or in the kitchen—isn't just about ideas. It's about execution under pressure, clarity of vision, and the courage to demand excellence.
Yahoo
22-05-2025
- Entertainment
- Yahoo
Jeremy Allen White, Meryl Streep and More Stars Who've Played Chefs Onscreen
Yes, Chef! These actors looked at home playing pros in the kitchen. Here's what inspired them — and how they prepped. 'I spent a lot of time as a fly on the wall, and I'd help them prep where you can't really screw up anything too badly,' the 34-year-old said of shadowing the cooks at Pasjoli — an elevated French restaurant in Santa Monica, Calif. — before taking on the role of the obsessive, talented chef Carmy in the Hulu hit. 'I like spending time in these places, I like all the people that work there, and I like all learning about this craft.' Growing up, the 75-year-old, who played the ebullient Julia Child in the 2009 movie, knew nothing about fine dining. 'I remember when I was 10 years old, going to the little girl's house up the street, and she and her mother were sitting at the kitchen table doing something… She told me they were making mashed potatoes,' Meryl said. 'And I said, 'What do you mean? Mashed potatoes come in a box!' They were peeling boiled potatoes, and I had never seen a potato before.' 'Either eat a lot before or be ready to go eat something afterwards, because the food is spectacular,' the 55-year-old bragged of his new Netflix movie about a grieving man who decides to open a restaurant staffed by Italian grandmothers, also known as nonnas. Talia Shire, Lorraine Bracco, Brenda Vaccaro and Susan Sarandon play the women who bring their family dishes — and spicy personalities — to the table. As Vince says, 'Food is love.' In the 2014 flick, the 58-year-old plays a brilliant chef who ditches his stuffy restaurant job to open a food truck. Jon also directed the indie production on a tight budget. 'We would eat what the stuff after we filmed,' He said of the food prepared by famed chef Roi Choy that was used on set. 'We really made an effort not to waste. Even when we broke down the pig, all those pig parts went home with different crew members.' To prep to play an exacting, murderous chef catering to the ultra-rich in the darkly funny 2022 horror film, the 62-year-old consulted with three-star Michelin chef Dominique Crenn. 'She gave me a lot of tips on how you behave, how you move, how you talk to people. The shorthand of communication in that level of kitchen,' Ralph recalled. Not so much the actual cooking, though: 'Don't ask me to chop an onion!'
