Skemerkelkresepte, spiritualieë en plaaslike kroeë

Tyler Florence vertrek na Seattle vir The James Beard Foundation se Taste America

Tyler Florence vertrek na Seattle vir The James Beard Foundation se Taste America


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Sjefs van Seattle gaan saam met Florence om 'n spyskaart saam te stel ten gunste van Taste America vir die James Beard Foundation

Die sjef van Seattle, Thierry Rautureau, het in 1998 'n James Beard -toekenning gewen vir die beste sjef in die Noordwes -Stille Oseaan.

James Beard Bekroonde sjefs sal 'n proe-onthaal by die James Beard Foundation se Taste America geleentheid by die Space Needle en Chihuly Garden and Glass in Seattle op Vrydag 2 Oktober.

Taste America is 'n nasionale program vir geleenthede wat van 18 September tot 7 November in tien stede sal plaasvind. Die geleenthede bied voordele-etes wat deur James Beard bekroonde sjefs voorberei is.

Tyler Florence, Voedsel Netwerk gasheer en sjef van Wayfare Tavern in San Francisco, saam met sjefs in Seattle, wat die Taste America-aandete-spyskaart saamstel. Jeff Maxfield van SkyCity at the Needle sal die gasheer -sjef, Neil Robertson van Crumble & Flake Patisserie sal die gebaksjef wees, en die wenner van die James Beard -prys, Thierry Rautureau van Luc sal ook die spyskaart saamstel. Die ete begin om 20:00.

Voor die ete is daar 'n skemerkelkie en proe -ontvangs om 18:30. Seattle -sjefs Zoi Antonitsas van Weswaarts; Thomas Kollasch van Chihuly Garden and Glass’s Versamelingskafee; Jay Blackinton van Hogstone se houtoond; Eric Donnelly van RockCreek; James Beard -pryswenner Maxime Bilet van Stel jou voor Food Innovation Group; en wenner van die James Beard -toekenning Eric Tanaka van Tom Douglas restaurante.

Damon Huard, voormalige quarterback van die Kansas City Chiefs en mede-eienaar van Passing Time Winery, en John Curley, bekende sportjoernalis, is die gasheer en emcee vir die aand.

Op Saterdag, 3 Oktober, Sur La Table in Kirkland, Washington, bied 'n reeks gratis kulinêre geleenthede aan ten bate van die James Beard Foundation. Kokke Rautureau en Bilet sal kookdemonstrasies doen, en Bilet sal 'n boekondertekening vir sy reeks laat noem Modernistiese kombuis.

'N Gedeelte van die opbrengs sal aan die Taste America Scholarship Fund, wat beurse aan studente toeken in elk Proe Amerika gasheerstaat.


Sjef en restaurateur Michael Mina '89: Running a Restaurant Empire


Bekroonde sjef en restaurateur Michael Mina '89 is 'n suksesvolle restaurantgroep met 39 restaurante in Arizona, Florida, Tennessee, Las Vegas, Hawaii, Washington DC, Seattle, Chicago, San Francisco Bay Area, Suid -Kalifornië, Boston, Jackson Hole, Wyoming en internasionaal in Dubai. "My filosofie van kook is my lewensfilosofie: skep balans en harmonie," sê Mina. 'Ek hou daarvan om onverwagte geure en aksente bekend te stel, wat ek komplekse eenvoud noem. Ek het 'n diepe oortuiging dat balans - sorg en aandag aan bestanddele, skoonheid en deurdagte diens - die toets van die tyd sal deurstaan. ”

Van Egipte na Washington

Chef Mina se gesin, gebore in Kaïro, Egipte, verhuis toe hy twee jaar oud was na Ellensburg, WA. 'My ma het Midde -Oosterse geregte gekook, en ek het baie geleer deur al die speserye. My ma se falafel is een van die grootste kosherinneringe wat ek van my kinderjare af gehad het. Eet was altyd 'n geleentheid en ons het baie ure om die tafel gesit en as 'n groep geëet, 'onthou hy. Die kookreis van sjef Mina het op 15 -jarige ouderdom begin as gardebak vir 'n klein Franse restaurant in sy tuisdorp. 'Ek was 'n skottelgoedwasser, 'n busseun, 'n voorbereide kok en het regtig na die kombuis gegaan,' sê Mina. 'Ek het op my eie tyd begin inkom, terwyl ek meer en meer geleer het. Toe besluit ek dat ek 'n sjef wil word. ”

Maak kontak met alumni

Soos 'n CIA -student, Sjef Mina het sy naweke in New York gewerk Charlie Palmer ’79 by die bekende Aureole. Nadat hy sy graad behaal het, aanvaar hy 'n pos by sjef George Morrone '83 in die kombuis van die Hotel Bel Air in Los Angeles, waar hy voorheen CIA internskap. Binne ses maande het sjefs Mina en Morrone die konsep en spyskaart ontwikkel vir 'n eksklusiewe seekosrestaurant in San Francisco. Die resultaat, Aqua, het in 1991 onmiddellik lof gekry. Sjef Mina, wat as chef de cuisine begin, het vinnig gevorder tot die pos van uitvoerende sjef, wat hy van 1993 tot 2002 beklee het.

Die Mina -groep

'Ek geniet dit om 'n groot hand te hê in 'n mens se aangename ervaring van 'n aand. Ek floreer op die intensiteit van die vinnige pas en die druk in die kombuis. En ek hou van die uitdaging om kreatief te wees en betroubare resultate te lewer. ”

In Desember 2002 skei sjef Mina van die Aqua Development Corporation. Hy het Mina Group saam met sy vennoot en tennisman Andre Agassi gestig en begin met die opening van restaurantkonsepte in sewe state en Washington, DC. In November 2006 het sjef Mina vrygelaat Michael Mina: Die kookboek, wat die 2007 James Beard Foundation -toekenning vir fotografie gewen het.

Kook Smaak Eet

Sjef Mina is al verskeie kere genader om televisieprogramme te doen en het geweet dat hy wou hê dat sy eerste program 'n opvoedkundige program moet wees, 'n plek waar hy sy filosofie oor kookkuns kan demonstreer. Kook Smaak Eet is 'n video-reeks van 365 dae per jaar wat twee tot vier minute se video's bevat wat 'n hele maaltyd, gereg vir gereg, bevat. 'In hierdie tyd sou ek die kookboek eerder op video wou hê,' sê hy. 'Ek dink dit is lekkerder en jy kan soveel meer mense bereik.' Kook Smaak Eet is beskikbaar op AOL en YouTube en beskik oor gaskokke soos Charles Phan, Tyler Florence en Traci des Jardins.

Die Mina -toetskombuis

Einde Junie 2015 draai sjef Mina die idee van 'n restaurant op sy kop in San Francisco toe hy die skepping van The Mina Test Kitchen aankondig, 'n pop-up waarmee sy span toks kan eksperimenteer met verskillende kookkonsepte. "Die toetskombuis is 'n voortdurend ontwikkelende en opwindende konsep, wat ons toelaat om die moontlike restaurantkonsepte en -geregte te toets, en ons wonderlike kook- en dranktalent ten toon te stel," sê sjef Mina.

Benewens sy restaurante, het sjef Mina die Michael Mina -wynklub ontwikkel. Lede, saamgestel deur die Mina -groep, ontvang kwartaalliks versigtig geselekteerde wyne, vergesel van resepte van sjef Mina. Chef Mina's Bourbon Pub in die nuwe Levi-stadion, 'n deurwinterde fan van San Francisco 49ers en 'n seisoenkaartjiehouer, is die tuiste van 'n uitgebreide agterkleppartytjie tydens die voetbalseisoen.

Tegnologie in die kombuis

Tegnologie is 'n noodsaaklike hulpmiddel vir sjef Mina om toesig te hou oor al sy entiteite. Hy bly verbind tot elke gereg by elke restaurant via die aanlyn databasis van die onderneming. Elke nuwe skottelvoorstel moet ingedien word by Chef Mina via die databasis, genaamd Recipe Exchange. As 'n kok 'n idee het vir 'n gereg, stuur hy of sy sjef Mina 'n foto daarvan, die resep en die gereg wat dit vervang. As sjef Mina dit goedkeur, voeg die kok 'n demo -video, kosteanalise, resepnotas, spyskaartbeskrywing, kombinasie van drank, moontlike allergieë, silwerware -merke en die presiese bewoording by wat 'n bediener moet gebruik om die gereg aan diners te beskryf. Alles word opgeteken. Dit is 'n noukeurig gedetailleerde stelsel, maar het chef Mina in staat gestel om sy ryk ryk te beheer met die gebruik van 'n iPad.

Bedryfsherkenning

Die talente van sjef Mina word deur die voedseldiensbedryf erken met enkele van die mees gesogte eerbewyse. Hy het drie James Beard -toekennings gewen - vir Rising Star Chef in 1997, Beste Kalifornië sjef in 2002, en Who's Who van Food & amp Beverage in 2013. Hy het verdien Bon Appétit Sjef van die Jaar in 2006, Restaurant en gasvryheid tydskrif se Richard Melman -toekenning in 2009, Voedselkuns tydskrif se Silver Spoon -toekenning in 2011, en Wynliefhebber tydskrif se Restaurateur van die Jaar in 2012.

Die ware skoonheid van die sukses van sjef Mina is die som van al die verskillende elemente. “Ek hou van kook. Ek is regtig nuuskierig om elke dag meer oor kos te leer, ”verduidelik hy. 'Ek geniet dit om 'n groot hand te hê in 'n mens se aangename ervaring van 'n aand. Ek floreer op die intensiteit van die vinnige pas en die druk in die kombuis. En ek hou van die uitdaging om kreatief te wees en betroubare resultate te lewer. ”

Die sjef Michael Mina het die hoofvak behaal kookkuns by The Culinary Institute of America in Hyde Park, NY. Hy is 'n uitvoerende sjef en restauranteur wat die Mina Group lei.


Sjef en restaurateur Michael Mina '89: Running a Restaurant Empire


Bekroonde sjef en restaurateur Michael Mina '89 is 'n suksesvolle restaurantgroep met 39 restaurante in Arizona, Florida, Tennessee, Las Vegas, Hawaii, Washington DC, Seattle, Chicago, San Francisco Bay Area, Suid -Kalifornië, Boston, Jackson Hole, Wyoming en internasionaal in Dubai. "My filosofie van kook is my lewensfilosofie: skep balans en harmonie," sê Mina. 'Ek hou daarvan om onverwagte geure en aksente bekend te stel, wat ek komplekse eenvoud noem. Ek het 'n diepe oortuiging dat balans - sorg en aandag aan bestanddele, skoonheid en deurdagte diens - die toets van die tyd sal deurstaan. ”

Van Egipte na Washington

Chef Mina se gesin, gebore in Kaïro, Egipte, verhuis toe hy twee jaar oud was na Ellensburg, WA. 'My ma het Midde -Oosterse geregte gekook, en ek het baie geleer deur al die speserye. My ma se falafel is een van die grootste kosherinneringe wat ek van my kinderjare af gehad het. Eet was altyd 'n geleentheid en ons het baie ure om die tafel gesit en as 'n groep geëet, 'onthou hy. Die kookreis van sjef Mina het op 15 -jarige ouderdom begin as gardebak vir 'n klein Franse restaurant in sy tuisdorp. 'Ek was 'n skottelgoedwasser, 'n busseun, 'n voorbereide kok en het regtig na die kombuis gegaan,' sê Mina. 'Ek het op my eie tyd begin inkom, terwyl ek meer en meer geleer het. Ek besluit toe ek wil 'n sjef word. ”

Maak kontak met alumni

Soos 'n CIA -student, Sjef Mina het sy naweke in New York gewerk Charlie Palmer ’79 by die bekende Aureole. Nadat hy sy graad behaal het, aanvaar hy 'n pos by sjef George Morrone '83 in die kombuis van die Hotel Bel Air in Los Angeles, waar hy voorheen CIA internskap. Binne ses maande het sjefs Mina en Morrone die konsep en spyskaart ontwikkel vir 'n eksklusiewe seekosrestaurant in San Francisco. Die resultaat, Aqua, het in 1991 onmiddellik lof gekry. Sjef Mina, wat as chef de cuisine begin, het vinnig gevorder tot die pos van uitvoerende sjef, wat hy van 1993 tot 2002 beklee het.

Die Mina -groep

'Ek geniet dit om 'n groot hand te hê in 'n mens se aangename ervaring van 'n aand. Ek floreer op die intensiteit van die vinnige pas en die druk in die kombuis. En ek hou van die uitdaging om kreatief te wees en betroubare resultate te lewer. ”

In Desember 2002 skei sjef Mina van die Aqua Development Corporation. Hy het Mina Group saam met die vennoot en tennismaat Andre Agassi gestig en restaurantkonsepte in sewe state en Washington, DC begin oopmaak. In November 2006 het sjef Mina vrygelaat Michael Mina: Die kookboek, wat die 2007 James Beard Foundation -toekenning vir fotografie gewen het.

Kook Smaak Eet

Sjef Mina is al verskeie kere genader om televisieprogramme te doen en het geweet dat hy wou hê dat sy eerste program 'n opvoedkundige program moet wees, 'n plek waar hy sy filosofie oor kookkuns kan demonstreer. Kook Smaak Eet is 'n 365-jaarlikse video-reeks wat twee tot vier minute se video's bevat, wat 'n hele maaltyd, gereg vir gereg, bevat. 'In hierdie tyd sou ek die kookboek eerder op video wou hê,' sê hy. 'Ek dink dit is lekkerder en jy kan soveel meer mense bereik.' Kook Smaak Eet is beskikbaar op AOL en YouTube en beskik oor gaskokke soos Charles Phan, Tyler Florence en Traci des Jardins.

Die Mina -toetskombuis

Einde Junie 2015 draai sjef Mina die idee van 'n restaurant op sy kop in San Francisco toe hy die stigting van The Mina Test Kitchen aankondig, 'n pop-up waarmee sy span toks met verskillende kookkuns kon eksperimenteer. "Die toetskombuis is 'n voortdurend ontwikkelende en opwindende konsep, wat ons toelaat om moontlike restaurantkonsepte en -geregte te toets, asook om ons wonderlike kook- en dranktalente ten toon te stel," sê sjef Mina.

Benewens sy restaurante, het sjef Mina die Michael Mina -wynklub ontwikkel. Lede, saamgestel deur die Mina -groep, ontvang kwartaalliks versigtig geselekteerde wyne, vergesel van resepte van sjef Mina. Chef Mina's Bourbon Pub in die nuwe Levi-stadion, 'n deurwinterde fan van San Francisco 49ers en 'n seisoenkaartjiehouer, is die tuiste van 'n uitgebreide agterkleppartytjie tydens die voetbalseisoen.

Tegnologie in die kombuis

Tegnologie is 'n noodsaaklike hulpmiddel vir sjef Mina om toesig te hou oor al sy entiteite. Hy bly verbind tot elke gereg by elke restaurant via die aanlyn databasis van die onderneming. Elke nuwe skottelvoorstel moet ingedien word by Chef Mina via die databasis, genaamd Recipe Exchange. As 'n kok 'n idee het vir 'n gereg, stuur hy of sy sjef Mina 'n foto daarvan, die resep en die gereg wat dit vervang. As sjef Mina dit goedkeur, voeg die kok 'n demo -video, kosteanalise, resepnotas, spyskaartbeskrywing, drankparing, moontlike allergieë, silwerware -merke en die presiese bewoording by wat 'n bediener moet gebruik om die gereg aan diners te beskryf. Alles word opgeteken. Dit is 'n noukeurig gedetailleerde stelsel, maar het chef Mina in staat gestel om sy ryk ryk te beheer met die gebruik van 'n iPad.

Bedryfsherkenning

Die talente van sjef Mina word deur die voedseldiensbedryf erken met enkele van die mees gesogte eerbewyse. Hy het drie James Beard -toekennings gewen - vir Rising Star Chef in 1997, Beste Kalifornië sjef in 2002, en Who's Who van Food & amp Beverage in 2013. Hy het verdien Bon Appétit Sjef van die Jaar in 2006, Restaurant en gasvryheid tydskrif se Richard Melman -toekenning in 2009, Voedselkuns tydskrif se Silver Spoon -toekenning in 2011, en Wynliefhebber tydskrif se Restaurateur van die Jaar in 2012.

Die ware skoonheid van die sukses van sjef Mina is die som van al die verskillende elemente. “Ek hou van kook. Ek is regtig nuuskierig om elke dag meer oor kos te leer, ”verduidelik hy. 'Ek geniet dit om 'n groot hand te hê in 'n mens se aangename ervaring van 'n aand. Ek floreer op die intensiteit van die vinnige pas en die druk in die kombuis. En ek hou van die uitdaging om kreatief te wees en betroubare resultate te lewer. ”

Die sjef Michael Mina het die hoofvak behaal kookkuns by The Culinary Institute of America in Hyde Park, NY. Hy is 'n uitvoerende sjef en restauranteur wat die Mina Group lei.


Sjef en restaurateur Michael Mina '89: Running a Restaurant Empire


Bekroonde sjef en restaurateur Michael Mina '89 is 'n suksesvolle restaurantgroep met 39 restaurante in Arizona, Florida, Tennessee, Las Vegas, Hawaii, Washington DC, Seattle, Chicago, San Francisco Bay Area, Suid -Kalifornië, Boston, Jackson Hole, Wyoming en internasionaal in Dubai. "My filosofie van kook is my lewensfilosofie: skep balans en harmonie," sê Mina. 'Ek hou daarvan om onverwagte geure en aksente bekend te stel, wat ek komplekse eenvoud noem. Ek is diep oortuig dat balans - sorg en aandag aan bestanddele, skoonheid en bedagsame diens - die toets van die tyd sal deurstaan. ”

Van Egipte na Washington

Chef Mina se gesin, gebore in Kaïro, Egipte, verhuis toe hy twee jaar oud was na Ellensburg, WA. 'My ma het Midde -Oosterse geregte gekook, en ek het baie geleer deur al die speserye. My ma se falafel is een van die grootste kosherinneringe wat ek van my kinderjare af gehad het. Eet was altyd 'n geleentheid en ons het baie ure om die tafel gesit en as 'n groep geëet, 'onthou hy. Die kookreis van sjef Mina het op 15 -jarige ouderdom begin as gardebak vir 'n klein Franse restaurant in sy tuisdorp. 'Ek was 'n skottelgoedwasser, 'n busseun, 'n voorbereide kok en het net regtig na die kombuis gegaan,' sê Mina. 'Ek het op my eie tyd begin inkom, terwyl ek meer en meer geleer het. Ek besluit toe ek wil 'n sjef word. ”

Maak kontak met alumni

Soos 'n CIA -student, Sjef Mina het sy naweke in New York gewerk Charlie Palmer ’79 by die bekende Aureole. Nadat hy sy graad behaal het, aanvaar hy 'n pos by sjef George Morrone '83 in die kombuis van die Hotel Bel Air in Los Angeles, waar hy voorheen CIA internskap. Binne ses maande het sjefs Mina en Morrone die konsep en spyskaart ontwikkel vir 'n eksklusiewe seekosrestaurant in San Francisco. Die resultaat, Aqua, het in 1991 onmiddellik lof gekry. Sjef Mina, wat as chef de cuisine begin, het vinnig gevorder tot die pos van uitvoerende sjef, wat hy van 1993 tot 2002 beklee het.

Die Mina -groep

'Ek geniet dit om 'n groot hand te hê in 'n mens se aangename ervaring van 'n aand. Ek floreer op die intensiteit van die vinnige pas en die druk in die kombuis. En ek hou van die uitdaging om kreatief te wees en betroubare resultate te lewer. ”

In Desember 2002 skei sjef Mina van die Aqua Development Corporation. Hy het Mina Group saam met sy vennoot en tennisman Andre Agassi gestig en begin met die opening van restaurantkonsepte in sewe state en Washington, DC. In November 2006 het sjef Mina vrygelaat Michael Mina: Die kookboek, wat die 2007 James Beard Foundation -toekenning vir fotografie gewen het.

Kook Smaak Eet

Sjef Mina is al verskeie kere genader om televisieprogramme te doen en het geweet dat hy wou hê dat sy eerste program 'n opvoedkundige program moet wees, 'n plek waar hy sy filosofie oor kookkuns kan demonstreer. Kook Smaak Eet is 'n 365-jaarlikse video-reeks wat twee tot vier minute se video's bevat, wat 'n hele maaltyd, gereg vir gereg, bevat. 'In hierdie tyd sou ek die kookboek eerder op video wou hê,' sê hy. 'Ek dink dit is lekkerder en jy kan soveel meer mense bereik.' Kook Smaak Eet is beskikbaar op AOL en YouTube en beskik oor gaskokke soos Charles Phan, Tyler Florence en Traci des Jardins.

Die Mina -toetskombuis

Einde Junie 2015 draai sjef Mina die idee van 'n restaurant op sy kop in San Francisco toe hy die stigting van The Mina Test Kitchen aankondig, 'n pop-up waarmee sy span toks met verskillende kookkuns kon eksperimenteer. "Die toetskombuis is 'n voortdurend ontwikkelende en opwindende konsep, wat ons toelaat om moontlike restaurantkonsepte en -geregte te toets, asook om ons wonderlike kook- en dranktalente ten toon te stel," sê sjef Mina.

Benewens sy restaurante, het sjef Mina die Michael Mina -wynklub ontwikkel. Lede, saamgestel deur die Mina -groep, ontvang kwartaalliks versigtig geselekteerde wyne, vergesel van resepte van sjef Mina. Chef Mina's Bourbon Pub in die nuwe Levi-stadion, 'n deurwinterde fan van San Francisco 49ers en 'n seisoenkaartjiehouer, is die tuiste van 'n uitgebreide agterkleppartytjie tydens die voetbalseisoen.

Tegnologie in die kombuis

Tegnologie is 'n noodsaaklike hulpmiddel vir sjef Mina om toesig te hou oor al sy entiteite. Hy bly verbind tot elke gereg by elke restaurant via die aanlyn databasis van die onderneming. Elke nuwe skottelvoorstel moet ingedien word by Chef Mina via die databasis, genaamd Recipe Exchange. As 'n kok 'n idee het vir 'n gereg, stuur hy of sy sjef Mina 'n foto daarvan, die resep en die gereg wat dit vervang. As sjef Mina dit goedkeur, voeg die kok 'n demo -video, kosteanalise, resepnotas, spyskaartbeskrywing, drankparing, moontlike allergieë, silwerware -merke en die presiese bewoording by wat 'n bediener moet gebruik om die gereg aan diners te beskryf. Alles word opgeteken. Dit is 'n noukeurig gedetailleerde stelsel, maar het chef Mina in staat gestel om sy ryk ryk te beheer met die gebruik van 'n iPad.

Bedryfsherkenning

Die talente van sjef Mina word deur die voedseldiensbedryf erken met enkele van die mees gesogte eerbewyse. Hy het drie James Beard -toekennings gewen - vir Rising Star Chef in 1997, Beste Kalifornië sjef in 2002 en Who's Who van Food & amp Beverage in 2013. Hy het verdien Bon Appétit Sjef van die Jaar in 2006, Restaurant en gasvryheid tydskrif se Richard Melman -toekenning in 2009, Voedselkuns tydskrif se Silver Spoon -toekenning in 2011, en Wynliefhebber tydskrif se Restaurateur van die Jaar in 2012.

Die ware skoonheid van die sukses van sjef Mina is die som van al die verskillende elemente. “Ek hou van kook. Ek is regtig nuuskierig om elke dag meer oor kos te leer, ”verduidelik hy. 'Ek geniet dit om 'n groot hand te hê in 'n mens se aangename ervaring van 'n aand. Ek floreer op die intensiteit van die vinnige pas en die druk in die kombuis. En ek hou van die uitdaging om kreatief te wees en betroubare resultate te lewer. ”

Die sjef Michael Mina het die hoofvak behaal kookkuns by The Culinary Institute of America in Hyde Park, NY. Hy is 'n uitvoerende sjef en restauranteur wat die Mina Group lei.


Sjef en restaurateur Michael Mina '89: Running a Restaurant Empire


Bekroonde sjef en restaurateur Michael Mina '89 is 'n suksesvolle restaurantgroep met 39 restaurante in Arizona, Florida, Tennessee, Las Vegas, Hawaii, Washington DC, Seattle, Chicago, San Francisco Bay Area, Suid -Kalifornië, Boston, Jackson Hole, Wyoming en internasionaal in Dubai. "My filosofie van kook is my lewensfilosofie: skep balans en harmonie," sê Mina. 'Ek hou daarvan om onverwagte geure en aksente bekend te stel, wat ek komplekse eenvoud noem. Ek het 'n diepe oortuiging dat balans - sorg en aandag aan bestanddele, skoonheid en deurdagte diens - die toets van die tyd sal deurstaan. ”

Van Egipte na Washington

Chef Mina se gesin, gebore in Kaïro, Egipte, verhuis toe hy twee jaar oud was na Ellensburg, WA. 'My ma het Midde -Oosterse geregte gekook, en ek het baie geleer deur al die speserye. My ma se falafel is een van die grootste kosherinneringe wat ek van my kinderjare af gehad het. Eet was altyd 'n geleentheid en ons het baie ure om die tafel gesit en as 'n groep geëet, 'onthou hy. Die kookreis van sjef Mina het op 15 -jarige ouderdom begin as gardebak vir 'n klein Franse restaurant in sy tuisdorp. 'Ek was 'n skottelgoedwasser, 'n busseun, 'n voorbereide kok en het net regtig na die kombuis gegaan,' sê Mina. 'Ek het op my eie tyd begin inkom, terwyl ek meer en meer geleer het. Ek besluit toe ek wil 'n sjef word. ”

Maak kontak met alumni

Soos 'n CIA -student, Sjef Mina het sy naweke in New York gewerk Charlie Palmer ’79 by die bekende Aureole. Nadat hy sy graad behaal het, aanvaar hy 'n pos by sjef George Morrone '83 in die kombuis van die Hotel Bel Air in Los Angeles, waar hy voorheen CIA internskap. Binne ses maande het die sjefs Mina en Morrone die konsep en spyskaart vir 'n eksklusiewe seekosrestaurant in San Francisco ontwikkel. Die resultaat, Aqua, het in 1991 onmiddellik lof gekry. Sjef Mina, wat as chef de cuisine begin, het vinnig gevorder tot die pos van uitvoerende sjef, wat hy van 1993 tot 2002 beklee het.

Die Mina -groep

'Ek geniet dit om 'n groot hand te hê in 'n mens se aangename ervaring van 'n aand. Ek floreer op die intensiteit van die vinnige pas en die druk in die kombuis. En ek hou van die uitdaging om kreatief te wees en betroubare resultate te lewer. ”

In Desember 2002 skei sjef Mina van die Aqua Development Corporation. Hy het Mina Group saam met sy vennoot en tennisman Andre Agassi gestig en begin met die opening van restaurantkonsepte in sewe state en Washington, DC. In November 2006 het sjef Mina vrygelaat Michael Mina: Die kookboek, wat die 2007 James Beard Foundation -toekenning vir fotografie gewen het.

Kook Smaak Eet

Sjef Mina is al verskeie kere genader om televisieprogramme te doen en het geweet dat hy wou hê dat sy eerste program 'n opvoedkundige program moet wees, 'n plek waar hy sy filosofie oor kookkuns kan demonstreer. Kook Smaak Eet is 'n 365-jaarlikse video-reeks wat twee tot vier minute se video's bevat, wat 'n hele maaltyd, gereg vir gereg, bevat. 'In hierdie tyd sou ek die kookboek eerder op video wou hê,' sê hy. 'Ek dink dit is lekkerder en jy kan soveel meer mense bereik.' Kook Smaak Eet is beskikbaar op AOL en YouTube en beskik oor gaskokke soos Charles Phan, Tyler Florence en Traci des Jardins.

Die Mina -toetskombuis

Einde Junie 2015 draai sjef Mina die idee van 'n restaurant op sy kop in San Francisco toe hy die stigting van The Mina Test Kitchen aankondig, 'n pop-up waarmee sy span toks met verskillende kookkuns kon eksperimenteer. "Die toetskombuis is 'n voortdurend ontwikkelende en opwindende konsep, wat ons toelaat om moontlike restaurantkonsepte en -geregte te toets, asook om ons wonderlike kook- en dranktalente ten toon te stel," sê sjef Mina.

Benewens sy restaurante, het sjef Mina die Michael Mina -wynklub ontwikkel. Lede, saamgestel deur die Mina -groep, ontvang kwartaalliks versigtig geselekteerde wyne, vergesel van resepte van sjef Mina. Chef Mina's Bourbon Pub in die nuwe Levi-stadion, 'n deurwinterde fan van San Francisco 49ers en 'n seisoenkaartjiehouer, is die tuiste van 'n uitgebreide agterkleppartytjie tydens die voetbalseisoen.

Tegnologie in die kombuis

Tegnologie is 'n noodsaaklike hulpmiddel vir sjef Mina om toesig te hou oor al sy entiteite. Hy bly verbind tot elke gereg by elke restaurant via die aanlyn databasis van die onderneming. Elke nuwe skottelvoorstel moet ingedien word by Chef Mina via die databasis, genaamd Recipe Exchange. As 'n kok 'n idee het vir 'n gereg, stuur hy of sy sjef Mina 'n foto daarvan, die resep en die gereg wat dit vervang. As sjef Mina dit goedkeur, voeg die kok 'n demo -video, kosteanalise, resepnotas, spyskaartbeskrywing, drankparing, moontlike allergieë, silwerware -merke en die presiese bewoording by wat 'n bediener moet gebruik om die gereg aan diners te beskryf. Alles word opgeteken. Dit is 'n noukeurig gedetailleerde stelsel, maar het chef Mina in staat gestel om sy ryk ryk te beheer met die gebruik van 'n iPad.

Bedryfsherkenning

Die talente van sjef Mina word deur die voedseldiensbedryf erken met enkele van die mees gesogte eerbewyse. Hy het drie James Beard -toekennings gewen - vir Rising Star Chef in 1997, Beste Kalifornië sjef in 2002, en Who's Who van Food & amp Beverage in 2013. Hy het verdien Bon Appétit Sjef van die Jaar in 2006, Restaurant en gasvryheid tydskrif se Richard Melman -toekenning in 2009, Voedselkuns tydskrif se Silver Spoon -toekenning in 2011, en Wynliefhebber tydskrif se Restaurateur van die Jaar in 2012.

Die ware skoonheid van die sukses van sjef Mina is die som van al die verskillende elemente. “Ek hou van kook. Ek is regtig nuuskierig om elke dag meer oor kos te leer, ”verduidelik hy. 'Ek geniet dit om 'n groot hand te hê in 'n mens se aangename ervaring van 'n aand. Ek floreer op die intensiteit van die vinnige pas en die druk in die kombuis. En ek hou van die uitdaging om kreatief te wees en betroubare resultate te lewer. ”

Die sjef Michael Mina het die hoofvak behaal kookkuns by The Culinary Institute of America in Hyde Park, NY. Hy is 'n uitvoerende sjef en restaurateur wat die Mina Group lei.


Sjef en restaurateur Michael Mina '89: Running a Restaurant Empire


Bekroonde sjef en restaurateur Michael Mina '89 is 'n suksesvolle restaurantgroep met 39 restaurante in Arizona, Florida, Tennessee, Las Vegas, Hawaii, Washington DC, Seattle, Chicago, San Francisco Bay Area, Suid -Kalifornië, Boston, Jackson Hole, Wyoming en internasionaal in Dubai. "My filosofie van kook is my lewensfilosofie: skep balans en harmonie," sê Mina. 'Ek hou daarvan om onverwagte geure en aksente bekend te stel, wat ek komplekse eenvoud noem. Ek het 'n diepe oortuiging dat balans - sorg en aandag aan bestanddele, skoonheid en deurdagte diens - die toets van die tyd sal deurstaan. ”

Van Egipte na Washington

Chef Mina se gesin, gebore in Kaïro, Egipte, verhuis toe hy twee jaar oud was na Ellensburg, WA. 'My ma het Midde -Oosterse geregte gekook, en ek het baie geleer deur al die speserye. My ma se falafel is een van die grootste kosherinneringe wat ek van my kinderjare af gehad het. Eet was altyd 'n geleentheid en ons het baie ure om die tafel gesit en as 'n groep geëet, 'onthou hy. Die kookreis van sjef Mina het op 15 -jarige ouderdom begin as gardebak vir 'n klein Franse restaurant in sy tuisdorp. 'Ek was 'n skottelgoedwasser, 'n busseun, 'n voorbereide kok en het net regtig na die kombuis gegaan,' sê Mina. 'Ek het op my eie tyd begin inkom, terwyl ek meer en meer geleer het. Ek besluit toe ek wil 'n sjef word. ”

Maak kontak met alumni

Soos 'n CIA -student, Sjef Mina het sy naweke in New York gewerk Charlie Palmer ’79 by die bekende Aureole. Nadat hy sy graad behaal het, aanvaar hy 'n pos by sjef George Morrone '83 in die kombuis van die Hotel Bel Air in Los Angeles, waar hy voorheen CIA internskap. Binne ses maande het sjefs Mina en Morrone die konsep en spyskaart ontwikkel vir 'n eksklusiewe seekosrestaurant in San Francisco. Die resultaat, Aqua, het in 1991 onmiddellik lof gekry. Sjef Mina, wat as chef de cuisine begin, het vinnig gevorder tot die pos van uitvoerende sjef, wat hy van 1993 tot 2002 beklee het.

Die Mina -groep

'Ek geniet dit om 'n groot hand te hê in 'n mens se aangename ervaring van 'n aand. Ek floreer op die intensiteit van die vinnige pas en die druk in die kombuis. En ek hou van die uitdaging om kreatief te wees en betroubare resultate te lewer. ”

In Desember 2002 skei sjef Mina van die Aqua Development Corporation. Hy het Mina Group saam met sy vennoot en tennisman Andre Agassi gestig en begin met die opening van restaurantkonsepte in sewe state en Washington, DC. In November 2006 het sjef Mina vrygelaat Michael Mina: Die kookboek, wat die 2007 James Beard Foundation -toekenning vir fotografie gewen het.

Kook Smaak Eet

Sjef Mina is al verskeie kere genader om televisieprogramme te doen en het geweet dat hy wou hê dat sy eerste program 'n opvoedkundige program moet wees, 'n plek waar hy sy filosofie oor kookkuns kan demonstreer. Kook Smaak Eet is 'n video-reeks van 365 dae per jaar wat twee tot vier minute se video's bevat wat 'n hele maaltyd, gereg vir gereg, bevat. 'Op hierdie tydstip sou ek die kookboek eerder op video wou hê,' sê hy. 'Ek dink dit is lekkerder en jy kan soveel meer mense bereik.' Kook Smaak Eet is beskikbaar op AOL en YouTube en beskik oor gaskokke soos Charles Phan, Tyler Florence en Traci des Jardins.

Die Mina -toetskombuis

Einde Junie 2015 draai sjef Mina die idee van 'n restaurant op sy kop in San Francisco toe hy die stigting van The Mina Test Kitchen aankondig, 'n pop-up waarmee sy span toks met verskillende kookkuns kon eksperimenteer. "Die toetskombuis is 'n voortdurend ontwikkelende en opwindende konsep, wat ons toelaat om moontlike restaurantkonsepte en -geregte te toets, asook om ons wonderlike kook- en dranktalente ten toon te stel," sê sjef Mina.

Benewens sy restaurante, het sjef Mina die Michael Mina -wynklub ontwikkel. Lede, saamgestel deur die Mina -groep, ontvang kwartaalliks versigtig geselekteerde wyne, vergesel van resepte van sjef Mina. Chef Mina's Bourbon Pub in die nuwe Levi-stadion, 'n deurwinterde fan van San Francisco 49ers en 'n seisoenkaartjiehouer, is die tuiste van 'n uitgebreide agterkleppartytjie tydens die voetbalseisoen.

Tegnologie in die kombuis

Tegnologie is 'n noodsaaklike hulpmiddel vir sjef Mina om toesig te hou oor al sy entiteite. He stays connected to every dish at every restaurant through the company’s online database. Every new dish proposal must be submitted to Chef Mina through the database, called Recipe Exchange. If a cook has an idea for a dish, he or she sends Chef Mina a photo of it, the recipe, and the dish it replaces. If Chef Mina approves, the cook adds a demo video, cost analysis, recipe notes, menu description, beverage pairing, possible allergies, silverware markings, and the exact wording a server should use to describe the dish to diners. Everything is recorded. It’s a painstakingly detailed system but has allowed Chef Mina to maintain tight control on his empire with the use of an iPad.

Industry Recognition

Chef Mina’s talents have been recognized by the foodservice industry with some of its most prestigious honors. He won three James Beard Awards—for Rising Star Chef in 1997, Best California Chef in 2002, and Who’s Who of Food & Beverage in 2013. He has earned Bon Appétit’s Chef of the Year in 2006, Restaurant & Hospitality magazine’s Richard Melman Award in 2009, Food Arts magazine’s Silver Spoon Award in 2011, and Wynliefhebber magazine’s Restaurateur of the Year in 2012.

The true beauty of Chef Mina’s success is in the sum of all its different elements. “I love to cook. I am truly curious to learn more about food every day,” he explains. “I enjoy having a big hand in a person’s pleasurable experience of an evening. I thrive on the intensity of the fast pace and the pressure in the kitchen. And I adore the challenge to be creative and produce reliable results.”

Chef Michael Mina majored in culinary arts at The Culinary Institute of America in Hyde Park, NY. He is an executive chef and restaurateur leading The Mina Group.


Chef and Restaurateur Michael Mina ’89: Running a Restaurant Empire


Award winning chef and restaurateur Michael Mina ’89 heads up a successful restaurant group with 39 restaurants located in Arizona, Florida, Tennessee, Las Vegas, Hawaii, Washington DC, Seattle, Chicago, San Francisco Bay Area, Southern California, Boston, Jackson Hole, Wyoming, and internationally in Dubai. “My philosophy of cooking is my philosophy of life: create balance and harmony,” says Mina. “I like to introduce unexpected flavors and accents, what I call complex simplicity. I have a deep belief that balance—care and attention to ingredients, beauty, and thoughtful service—will stand the test of time.”

From Egypt to Washington

Born in Cairo, Egypt, Chef Mina’s family moved to Ellensburg, WA when he was two years old. “My mother cooked Middle Eastern dishes and I learned a lot through all those spices. My mother’s falafel is one of the greatest food memories I have from my childhood. Dining was always an event and we spent many hours around the table enjoying meals as a group,” he recalls. Chef Mina’s culinary journey began at the age of 15 as garde manger for a small French restaurant in his hometown. “I was a dishwasher, bus boy, prep cook, and just really gravitated toward the kitchen,” Mina says. “I started coming in on my own time, all the while learning more and more. It was then that I decided I wanted to be a chef.”

Connecting with Alumni

Soos a CIA student, Chef Mina spent his weekends in New York City working for Charlie Palmer ’79 at the renowned Aureole. After earning his degree, he accepted a position with Chef George Morrone ’83 in the kitchen of the Hotel Bel Air in Los Angeles, where he had previously taken his CIA internship. Within six months, chefs Mina and Morrone were developing the concept and menu for a high-end seafood restaurant in San Francisco. The result, Aqua, opened in 1991 to immediate acclaim. Beginning as chef de cuisine, Chef Mina quickly advanced to the executive chef position, which he held from 1993 to 2002.

The Mina Group

“I enjoy having a big hand in a person’s pleasurable experience of an evening. I thrive on the intensity of the fast pace and the pressure in the kitchen. And I adore the challenge to be creative and produce reliable results.”

In December 2002, Chef Mina split from the Aqua Development Corporation. He founded Mina Group with partner and tennis great Andre Agassi and began opening up restaurant concepts across seven states and Washington, DC. In November 2006, Chef Mina released Michael Mina: The Cookbook, which won the 2007 James Beard Foundation Award for photography.

Cook Taste Eat

Chef Mina had been approached several times to do television shows and knew he wanted his first program to be an educational show, a place where he could demonstrate his philosophies of cooking. Cook Taste Eat is a 365 day-a-year video series that features two- to four-minute videos comprising a whole meal, dish-by-dish. “In this day and age, I’d rather have the cookbook on video,” he says. “I think it’s more fun and you can reach so many more people.” Cook Taste Eat is available on AOL and YouTube and features guest chefs like Charles Phan, Tyler Florence, and Traci des Jardins.

The Mina Test Kitchen

In late June 2015, Chef Mina turned the idea of a restaurant on its head in San Francisco when he announced the creation of The Mina Test Kitchen, a pop-up that would allow his team of toques to experiment with different culinary concepts. “The Test Kitchen is an ever-evolving and exciting concept, allowing us to both test out possible restaurant concepts and dishes, as well as showcase our amazing culinary and beverage talent,” Chef Mina says.

In additions to his restaurants, Chef Mina has developed the Michael Mina Wine Club. Curated by the Mina Group, members receive carefully selected wines quarterly accompanied by recipes from Chef Mina. A die-hard San Francisco 49ers fan and season ticket holder, Chef Mina’s Bourbon Pub in the new Levi Stadium is the site of an elaborate tailgate party during football season.

Technology in the Kitchen

Technology is an essential tool for Chef Mina to oversee all of his entities. He stays connected to every dish at every restaurant through the company’s online database. Every new dish proposal must be submitted to Chef Mina through the database, called Recipe Exchange. If a cook has an idea for a dish, he or she sends Chef Mina a photo of it, the recipe, and the dish it replaces. If Chef Mina approves, the cook adds a demo video, cost analysis, recipe notes, menu description, beverage pairing, possible allergies, silverware markings, and the exact wording a server should use to describe the dish to diners. Everything is recorded. It’s a painstakingly detailed system but has allowed Chef Mina to maintain tight control on his empire with the use of an iPad.

Industry Recognition

Chef Mina’s talents have been recognized by the foodservice industry with some of its most prestigious honors. He won three James Beard Awards—for Rising Star Chef in 1997, Best California Chef in 2002, and Who’s Who of Food & Beverage in 2013. He has earned Bon Appétit’s Chef of the Year in 2006, Restaurant & Hospitality magazine’s Richard Melman Award in 2009, Food Arts magazine’s Silver Spoon Award in 2011, and Wynliefhebber magazine’s Restaurateur of the Year in 2012.

The true beauty of Chef Mina’s success is in the sum of all its different elements. “I love to cook. I am truly curious to learn more about food every day,” he explains. “I enjoy having a big hand in a person’s pleasurable experience of an evening. I thrive on the intensity of the fast pace and the pressure in the kitchen. And I adore the challenge to be creative and produce reliable results.”

Chef Michael Mina majored in culinary arts at The Culinary Institute of America in Hyde Park, NY. He is an executive chef and restaurateur leading The Mina Group.


Chef and Restaurateur Michael Mina ’89: Running a Restaurant Empire


Award winning chef and restaurateur Michael Mina ’89 heads up a successful restaurant group with 39 restaurants located in Arizona, Florida, Tennessee, Las Vegas, Hawaii, Washington DC, Seattle, Chicago, San Francisco Bay Area, Southern California, Boston, Jackson Hole, Wyoming, and internationally in Dubai. “My philosophy of cooking is my philosophy of life: create balance and harmony,” says Mina. “I like to introduce unexpected flavors and accents, what I call complex simplicity. I have a deep belief that balance—care and attention to ingredients, beauty, and thoughtful service—will stand the test of time.”

From Egypt to Washington

Born in Cairo, Egypt, Chef Mina’s family moved to Ellensburg, WA when he was two years old. “My mother cooked Middle Eastern dishes and I learned a lot through all those spices. My mother’s falafel is one of the greatest food memories I have from my childhood. Dining was always an event and we spent many hours around the table enjoying meals as a group,” he recalls. Chef Mina’s culinary journey began at the age of 15 as garde manger for a small French restaurant in his hometown. “I was a dishwasher, bus boy, prep cook, and just really gravitated toward the kitchen,” Mina says. “I started coming in on my own time, all the while learning more and more. It was then that I decided I wanted to be a chef.”

Connecting with Alumni

Soos a CIA student, Chef Mina spent his weekends in New York City working for Charlie Palmer ’79 at the renowned Aureole. After earning his degree, he accepted a position with Chef George Morrone ’83 in the kitchen of the Hotel Bel Air in Los Angeles, where he had previously taken his CIA internship. Within six months, chefs Mina and Morrone were developing the concept and menu for a high-end seafood restaurant in San Francisco. The result, Aqua, opened in 1991 to immediate acclaim. Beginning as chef de cuisine, Chef Mina quickly advanced to the executive chef position, which he held from 1993 to 2002.

The Mina Group

“I enjoy having a big hand in a person’s pleasurable experience of an evening. I thrive on the intensity of the fast pace and the pressure in the kitchen. And I adore the challenge to be creative and produce reliable results.”

In December 2002, Chef Mina split from the Aqua Development Corporation. He founded Mina Group with partner and tennis great Andre Agassi and began opening up restaurant concepts across seven states and Washington, DC. In November 2006, Chef Mina released Michael Mina: The Cookbook, which won the 2007 James Beard Foundation Award for photography.

Cook Taste Eat

Chef Mina had been approached several times to do television shows and knew he wanted his first program to be an educational show, a place where he could demonstrate his philosophies of cooking. Cook Taste Eat is a 365 day-a-year video series that features two- to four-minute videos comprising a whole meal, dish-by-dish. “In this day and age, I’d rather have the cookbook on video,” he says. “I think it’s more fun and you can reach so many more people.” Cook Taste Eat is available on AOL and YouTube and features guest chefs like Charles Phan, Tyler Florence, and Traci des Jardins.

The Mina Test Kitchen

In late June 2015, Chef Mina turned the idea of a restaurant on its head in San Francisco when he announced the creation of The Mina Test Kitchen, a pop-up that would allow his team of toques to experiment with different culinary concepts. “The Test Kitchen is an ever-evolving and exciting concept, allowing us to both test out possible restaurant concepts and dishes, as well as showcase our amazing culinary and beverage talent,” Chef Mina says.

In additions to his restaurants, Chef Mina has developed the Michael Mina Wine Club. Curated by the Mina Group, members receive carefully selected wines quarterly accompanied by recipes from Chef Mina. A die-hard San Francisco 49ers fan and season ticket holder, Chef Mina’s Bourbon Pub in the new Levi Stadium is the site of an elaborate tailgate party during football season.

Technology in the Kitchen

Technology is an essential tool for Chef Mina to oversee all of his entities. He stays connected to every dish at every restaurant through the company’s online database. Every new dish proposal must be submitted to Chef Mina through the database, called Recipe Exchange. If a cook has an idea for a dish, he or she sends Chef Mina a photo of it, the recipe, and the dish it replaces. If Chef Mina approves, the cook adds a demo video, cost analysis, recipe notes, menu description, beverage pairing, possible allergies, silverware markings, and the exact wording a server should use to describe the dish to diners. Everything is recorded. It’s a painstakingly detailed system but has allowed Chef Mina to maintain tight control on his empire with the use of an iPad.

Industry Recognition

Chef Mina’s talents have been recognized by the foodservice industry with some of its most prestigious honors. He won three James Beard Awards—for Rising Star Chef in 1997, Best California Chef in 2002, and Who’s Who of Food & Beverage in 2013. He has earned Bon Appétit’s Chef of the Year in 2006, Restaurant & Hospitality magazine’s Richard Melman Award in 2009, Food Arts magazine’s Silver Spoon Award in 2011, and Wynliefhebber magazine’s Restaurateur of the Year in 2012.

The true beauty of Chef Mina’s success is in the sum of all its different elements. “I love to cook. I am truly curious to learn more about food every day,” he explains. “I enjoy having a big hand in a person’s pleasurable experience of an evening. I thrive on the intensity of the fast pace and the pressure in the kitchen. And I adore the challenge to be creative and produce reliable results.”

Chef Michael Mina majored in culinary arts at The Culinary Institute of America in Hyde Park, NY. He is an executive chef and restaurateur leading The Mina Group.


Chef and Restaurateur Michael Mina ’89: Running a Restaurant Empire


Award winning chef and restaurateur Michael Mina ’89 heads up a successful restaurant group with 39 restaurants located in Arizona, Florida, Tennessee, Las Vegas, Hawaii, Washington DC, Seattle, Chicago, San Francisco Bay Area, Southern California, Boston, Jackson Hole, Wyoming, and internationally in Dubai. “My philosophy of cooking is my philosophy of life: create balance and harmony,” says Mina. “I like to introduce unexpected flavors and accents, what I call complex simplicity. I have a deep belief that balance—care and attention to ingredients, beauty, and thoughtful service—will stand the test of time.”

From Egypt to Washington

Born in Cairo, Egypt, Chef Mina’s family moved to Ellensburg, WA when he was two years old. “My mother cooked Middle Eastern dishes and I learned a lot through all those spices. My mother’s falafel is one of the greatest food memories I have from my childhood. Dining was always an event and we spent many hours around the table enjoying meals as a group,” he recalls. Chef Mina’s culinary journey began at the age of 15 as garde manger for a small French restaurant in his hometown. “I was a dishwasher, bus boy, prep cook, and just really gravitated toward the kitchen,” Mina says. “I started coming in on my own time, all the while learning more and more. It was then that I decided I wanted to be a chef.”

Connecting with Alumni

Soos a CIA student, Chef Mina spent his weekends in New York City working for Charlie Palmer ’79 at the renowned Aureole. After earning his degree, he accepted a position with Chef George Morrone ’83 in the kitchen of the Hotel Bel Air in Los Angeles, where he had previously taken his CIA internship. Within six months, chefs Mina and Morrone were developing the concept and menu for a high-end seafood restaurant in San Francisco. The result, Aqua, opened in 1991 to immediate acclaim. Beginning as chef de cuisine, Chef Mina quickly advanced to the executive chef position, which he held from 1993 to 2002.

The Mina Group

“I enjoy having a big hand in a person’s pleasurable experience of an evening. I thrive on the intensity of the fast pace and the pressure in the kitchen. And I adore the challenge to be creative and produce reliable results.”

In December 2002, Chef Mina split from the Aqua Development Corporation. He founded Mina Group with partner and tennis great Andre Agassi and began opening up restaurant concepts across seven states and Washington, DC. In November 2006, Chef Mina released Michael Mina: The Cookbook, which won the 2007 James Beard Foundation Award for photography.

Cook Taste Eat

Chef Mina had been approached several times to do television shows and knew he wanted his first program to be an educational show, a place where he could demonstrate his philosophies of cooking. Cook Taste Eat is a 365 day-a-year video series that features two- to four-minute videos comprising a whole meal, dish-by-dish. “In this day and age, I’d rather have the cookbook on video,” he says. “I think it’s more fun and you can reach so many more people.” Cook Taste Eat is available on AOL and YouTube and features guest chefs like Charles Phan, Tyler Florence, and Traci des Jardins.

The Mina Test Kitchen

In late June 2015, Chef Mina turned the idea of a restaurant on its head in San Francisco when he announced the creation of The Mina Test Kitchen, a pop-up that would allow his team of toques to experiment with different culinary concepts. “The Test Kitchen is an ever-evolving and exciting concept, allowing us to both test out possible restaurant concepts and dishes, as well as showcase our amazing culinary and beverage talent,” Chef Mina says.

In additions to his restaurants, Chef Mina has developed the Michael Mina Wine Club. Curated by the Mina Group, members receive carefully selected wines quarterly accompanied by recipes from Chef Mina. A die-hard San Francisco 49ers fan and season ticket holder, Chef Mina’s Bourbon Pub in the new Levi Stadium is the site of an elaborate tailgate party during football season.

Technology in the Kitchen

Technology is an essential tool for Chef Mina to oversee all of his entities. He stays connected to every dish at every restaurant through the company’s online database. Every new dish proposal must be submitted to Chef Mina through the database, called Recipe Exchange. If a cook has an idea for a dish, he or she sends Chef Mina a photo of it, the recipe, and the dish it replaces. If Chef Mina approves, the cook adds a demo video, cost analysis, recipe notes, menu description, beverage pairing, possible allergies, silverware markings, and the exact wording a server should use to describe the dish to diners. Everything is recorded. It’s a painstakingly detailed system but has allowed Chef Mina to maintain tight control on his empire with the use of an iPad.

Industry Recognition

Chef Mina’s talents have been recognized by the foodservice industry with some of its most prestigious honors. He won three James Beard Awards—for Rising Star Chef in 1997, Best California Chef in 2002, and Who’s Who of Food & Beverage in 2013. He has earned Bon Appétit’s Chef of the Year in 2006, Restaurant & Hospitality magazine’s Richard Melman Award in 2009, Food Arts magazine’s Silver Spoon Award in 2011, and Wynliefhebber magazine’s Restaurateur of the Year in 2012.

The true beauty of Chef Mina’s success is in the sum of all its different elements. “I love to cook. I am truly curious to learn more about food every day,” he explains. “I enjoy having a big hand in a person’s pleasurable experience of an evening. I thrive on the intensity of the fast pace and the pressure in the kitchen. And I adore the challenge to be creative and produce reliable results.”

Chef Michael Mina majored in culinary arts at The Culinary Institute of America in Hyde Park, NY. He is an executive chef and restaurateur leading The Mina Group.


Chef and Restaurateur Michael Mina ’89: Running a Restaurant Empire


Award winning chef and restaurateur Michael Mina ’89 heads up a successful restaurant group with 39 restaurants located in Arizona, Florida, Tennessee, Las Vegas, Hawaii, Washington DC, Seattle, Chicago, San Francisco Bay Area, Southern California, Boston, Jackson Hole, Wyoming, and internationally in Dubai. “My philosophy of cooking is my philosophy of life: create balance and harmony,” says Mina. “I like to introduce unexpected flavors and accents, what I call complex simplicity. I have a deep belief that balance—care and attention to ingredients, beauty, and thoughtful service—will stand the test of time.”

From Egypt to Washington

Born in Cairo, Egypt, Chef Mina’s family moved to Ellensburg, WA when he was two years old. “My mother cooked Middle Eastern dishes and I learned a lot through all those spices. My mother’s falafel is one of the greatest food memories I have from my childhood. Dining was always an event and we spent many hours around the table enjoying meals as a group,” he recalls. Chef Mina’s culinary journey began at the age of 15 as garde manger for a small French restaurant in his hometown. “I was a dishwasher, bus boy, prep cook, and just really gravitated toward the kitchen,” Mina says. “I started coming in on my own time, all the while learning more and more. It was then that I decided I wanted to be a chef.”

Connecting with Alumni

Soos a CIA student, Chef Mina spent his weekends in New York City working for Charlie Palmer ’79 at the renowned Aureole. After earning his degree, he accepted a position with Chef George Morrone ’83 in the kitchen of the Hotel Bel Air in Los Angeles, where he had previously taken his CIA internship. Within six months, chefs Mina and Morrone were developing the concept and menu for a high-end seafood restaurant in San Francisco. The result, Aqua, opened in 1991 to immediate acclaim. Beginning as chef de cuisine, Chef Mina quickly advanced to the executive chef position, which he held from 1993 to 2002.

The Mina Group

“I enjoy having a big hand in a person’s pleasurable experience of an evening. I thrive on the intensity of the fast pace and the pressure in the kitchen. And I adore the challenge to be creative and produce reliable results.”

In December 2002, Chef Mina split from the Aqua Development Corporation. He founded Mina Group with partner and tennis great Andre Agassi and began opening up restaurant concepts across seven states and Washington, DC. In November 2006, Chef Mina released Michael Mina: The Cookbook, which won the 2007 James Beard Foundation Award for photography.

Cook Taste Eat

Chef Mina had been approached several times to do television shows and knew he wanted his first program to be an educational show, a place where he could demonstrate his philosophies of cooking. Cook Taste Eat is a 365 day-a-year video series that features two- to four-minute videos comprising a whole meal, dish-by-dish. “In this day and age, I’d rather have the cookbook on video,” he says. “I think it’s more fun and you can reach so many more people.” Cook Taste Eat is available on AOL and YouTube and features guest chefs like Charles Phan, Tyler Florence, and Traci des Jardins.

The Mina Test Kitchen

In late June 2015, Chef Mina turned the idea of a restaurant on its head in San Francisco when he announced the creation of The Mina Test Kitchen, a pop-up that would allow his team of toques to experiment with different culinary concepts. “The Test Kitchen is an ever-evolving and exciting concept, allowing us to both test out possible restaurant concepts and dishes, as well as showcase our amazing culinary and beverage talent,” Chef Mina says.

In additions to his restaurants, Chef Mina has developed the Michael Mina Wine Club. Curated by the Mina Group, members receive carefully selected wines quarterly accompanied by recipes from Chef Mina. A die-hard San Francisco 49ers fan and season ticket holder, Chef Mina’s Bourbon Pub in the new Levi Stadium is the site of an elaborate tailgate party during football season.

Technology in the Kitchen

Technology is an essential tool for Chef Mina to oversee all of his entities. He stays connected to every dish at every restaurant through the company’s online database. Every new dish proposal must be submitted to Chef Mina through the database, called Recipe Exchange. If a cook has an idea for a dish, he or she sends Chef Mina a photo of it, the recipe, and the dish it replaces. If Chef Mina approves, the cook adds a demo video, cost analysis, recipe notes, menu description, beverage pairing, possible allergies, silverware markings, and the exact wording a server should use to describe the dish to diners. Everything is recorded. It’s a painstakingly detailed system but has allowed Chef Mina to maintain tight control on his empire with the use of an iPad.

Industry Recognition

Chef Mina’s talents have been recognized by the foodservice industry with some of its most prestigious honors. He won three James Beard Awards—for Rising Star Chef in 1997, Best California Chef in 2002, and Who’s Who of Food & Beverage in 2013. He has earned Bon Appétit’s Chef of the Year in 2006, Restaurant & Hospitality magazine’s Richard Melman Award in 2009, Food Arts magazine’s Silver Spoon Award in 2011, and Wynliefhebber magazine’s Restaurateur of the Year in 2012.

The true beauty of Chef Mina’s success is in the sum of all its different elements. “I love to cook. I am truly curious to learn more about food every day,” he explains. “I enjoy having a big hand in a person’s pleasurable experience of an evening. I thrive on the intensity of the fast pace and the pressure in the kitchen. And I adore the challenge to be creative and produce reliable results.”

Chef Michael Mina majored in culinary arts at The Culinary Institute of America in Hyde Park, NY. He is an executive chef and restaurateur leading The Mina Group.


Chef and Restaurateur Michael Mina ’89: Running a Restaurant Empire


Award winning chef and restaurateur Michael Mina ’89 heads up a successful restaurant group with 39 restaurants located in Arizona, Florida, Tennessee, Las Vegas, Hawaii, Washington DC, Seattle, Chicago, San Francisco Bay Area, Southern California, Boston, Jackson Hole, Wyoming, and internationally in Dubai. “My philosophy of cooking is my philosophy of life: create balance and harmony,” says Mina. “I like to introduce unexpected flavors and accents, what I call complex simplicity. I have a deep belief that balance—care and attention to ingredients, beauty, and thoughtful service—will stand the test of time.”

From Egypt to Washington

Born in Cairo, Egypt, Chef Mina’s family moved to Ellensburg, WA when he was two years old. “My mother cooked Middle Eastern dishes and I learned a lot through all those spices. My mother’s falafel is one of the greatest food memories I have from my childhood. Dining was always an event and we spent many hours around the table enjoying meals as a group,” he recalls. Chef Mina’s culinary journey began at the age of 15 as garde manger for a small French restaurant in his hometown. “I was a dishwasher, bus boy, prep cook, and just really gravitated toward the kitchen,” Mina says. “I started coming in on my own time, all the while learning more and more. It was then that I decided I wanted to be a chef.”

Connecting with Alumni

Soos a CIA student, Chef Mina spent his weekends in New York City working for Charlie Palmer ’79 at the renowned Aureole. After earning his degree, he accepted a position with Chef George Morrone ’83 in the kitchen of the Hotel Bel Air in Los Angeles, where he had previously taken his CIA internship. Within six months, chefs Mina and Morrone were developing the concept and menu for a high-end seafood restaurant in San Francisco. The result, Aqua, opened in 1991 to immediate acclaim. Beginning as chef de cuisine, Chef Mina quickly advanced to the executive chef position, which he held from 1993 to 2002.

The Mina Group

“I enjoy having a big hand in a person’s pleasurable experience of an evening. I thrive on the intensity of the fast pace and the pressure in the kitchen. And I adore the challenge to be creative and produce reliable results.”

In December 2002, Chef Mina split from the Aqua Development Corporation. He founded Mina Group with partner and tennis great Andre Agassi and began opening up restaurant concepts across seven states and Washington, DC. In November 2006, Chef Mina released Michael Mina: The Cookbook, which won the 2007 James Beard Foundation Award for photography.

Cook Taste Eat

Chef Mina had been approached several times to do television shows and knew he wanted his first program to be an educational show, a place where he could demonstrate his philosophies of cooking. Cook Taste Eat is a 365 day-a-year video series that features two- to four-minute videos comprising a whole meal, dish-by-dish. “In this day and age, I’d rather have the cookbook on video,” he says. “I think it’s more fun and you can reach so many more people.” Cook Taste Eat is available on AOL and YouTube and features guest chefs like Charles Phan, Tyler Florence, and Traci des Jardins.

The Mina Test Kitchen

In late June 2015, Chef Mina turned the idea of a restaurant on its head in San Francisco when he announced the creation of The Mina Test Kitchen, a pop-up that would allow his team of toques to experiment with different culinary concepts. “The Test Kitchen is an ever-evolving and exciting concept, allowing us to both test out possible restaurant concepts and dishes, as well as showcase our amazing culinary and beverage talent,” Chef Mina says.

In additions to his restaurants, Chef Mina has developed the Michael Mina Wine Club. Curated by the Mina Group, members receive carefully selected wines quarterly accompanied by recipes from Chef Mina. A die-hard San Francisco 49ers fan and season ticket holder, Chef Mina’s Bourbon Pub in the new Levi Stadium is the site of an elaborate tailgate party during football season.

Technology in the Kitchen

Technology is an essential tool for Chef Mina to oversee all of his entities. He stays connected to every dish at every restaurant through the company’s online database. Every new dish proposal must be submitted to Chef Mina through the database, called Recipe Exchange. If a cook has an idea for a dish, he or she sends Chef Mina a photo of it, the recipe, and the dish it replaces. If Chef Mina approves, the cook adds a demo video, cost analysis, recipe notes, menu description, beverage pairing, possible allergies, silverware markings, and the exact wording a server should use to describe the dish to diners. Everything is recorded. It’s a painstakingly detailed system but has allowed Chef Mina to maintain tight control on his empire with the use of an iPad.

Industry Recognition

Chef Mina’s talents have been recognized by the foodservice industry with some of its most prestigious honors. He won three James Beard Awards—for Rising Star Chef in 1997, Best California Chef in 2002, and Who’s Who of Food & Beverage in 2013. He has earned Bon Appétit’s Chef of the Year in 2006, Restaurant & Hospitality magazine’s Richard Melman Award in 2009, Food Arts magazine’s Silver Spoon Award in 2011, and Wynliefhebber magazine’s Restaurateur of the Year in 2012.

The true beauty of Chef Mina’s success is in the sum of all its different elements. “I love to cook. I am truly curious to learn more about food every day,” he explains. “I enjoy having a big hand in a person’s pleasurable experience of an evening. I thrive on the intensity of the fast pace and the pressure in the kitchen. And I adore the challenge to be creative and produce reliable results.”

Chef Michael Mina majored in culinary arts at The Culinary Institute of America in Hyde Park, NY. He is an executive chef and restaurateur leading The Mina Group.


Kyk die video: Tyler Florences Fettucine Diablo (Julie 2022).


Kommentaar:

  1. Akijin

    Die blog is uitstekend, ek sal dit vir my vriende aanbeveel!

  2. Gofraidh

    I apologize for interrupting you, there is a proposal to take a different path.

  3. Roch

    Hulle is verkeerd. Ons moet bespreek.

  4. Hrytherford

    Stem absoluut saam met jou. Dit is die goeie idee. Dit is gereed om jou te ondersteun.

  5. Juri

    Ek sluit aan. Alles hierbo het die waarheid vertel. Ons kan oor hierdie tema kommunikeer. Hier of in PM.

  6. Beattie

    Wat wil hy op die ou end hê?



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