Chef Gordon Ramsay forces a lockdown of London's Brixton Prison after misplacing a potato peeler while filming TV show.GORDON Ramsay sparked a prison lockdown after misplacing a potato peeler while filming in jail. Brixton Prison in London was put on ­lockdown for two hours earlier this month while guards searched for the utensil, fearing it could be used as a weapon.

 

Chef Heston Blumenthal to serve up laboratory-grown meat. Heston Blumenthal will take his scientific cooking into a whole new dimension - when he serves a test-tube burger made of laboratory-grown beef.

Cursed by my Michelin star: Celebrity chef quits complaining she can't live up to the accolade.For most chefs, winning a Michelin star would be the icing on the cake of culinary achievement.But Skye Gyngell has quit her London restaurant, claiming that the prestigious award had become a curse.

 

Scientists Want The 5th Best Chef In The World To Cook Their Test-Tube Hamburger. Scientist Mark Post has been cooking up something extra special in his laboratory: a burger. But there are two things missing. First: the cow. The second thing that is missing: a worthy chef. According to the FT, Post has asked world renowned chef Heston Blumenthal of London's Fat Duck restaurant to cook the first test-tube burger.

 

Behind every top chef. RESTAURANT trends oscillate between inspiring and overwhelming - but the role of a sous chef has stood the test of time. The second-tier talents are a head chef's trusted deputy, their second in command. As cookbooks, cooking demonstrations, talks and tours increasingly steal chefs away from their restaurants, sous chefs step up to the mark.

 

Gok Wan is celeb chef of Chinese food show. MAKEOVER king Gok Wan is moving into cookery -- with a new show about Chinese food. The How To Look Good Naked host will be joined by his restaurateur chef dad John in the prime-time Channel 4 series. The show will explore Chinese home cooking and feature healthy and quick meals devised by Gok.

 

The Real Top Chefs. Culinary competitions have been in the air lately, especially because of the recent Bocuse d'Or USA at the Culinary Institute of America in Hyde Park, NY, where the American "candidate" (their word) for the Bocuse d'Or 2013 in Lyon, France was selected. The most frequent question posed about culinary competitors consists of one simple word: "Why?" Why do the competitors, most of whom are already committed to grueling daily schedules running or working in professional kitchens, put themselves through the rigors of training, the potential embarrassment or disappointment of losing, the sheer inconvenience of the extra time and commitment?

If Chefs Raised Our Children... An interesting piece with one proposition: The world will be a much better place if all children are raised by chefs. As you may have surmised, the author is a chef.

 

National Restaurant Association Announces 2012 Kitchen Innovations Award Recipients. The National Restaurant Association today announced the recipients of the 2012 Kitchen Innovations^(TM) (KI) Award, which recognizes cutting-edge kitchen equipment in the foodservice market

 

Jamie Oliver set for NZ launch. Last week David Williams toured through Auckland, Wellington and Queenstown looking at sites for three new restaurants, each seating up to 200 diners. Williams had been commissioned by the Australian licensee of television chef Jamie Oliver, Pacific Restaurant Group, which plans to open 14 Jamie's Italian restaurants across the two countries after inking a deal last January. The company cut the ribbon on its first Jamie's Italian restaurant in Sydney in October.

 

Culinary cooking competition in France resurrects dish from reign of Louis XIV. A national cooking contest in France has announced the finalists who will go on to seek culinary glory in March. L'Académie culinaire de France hosts its 48th annual Trophée national de cuisine (cooking) et de patisserie (baking) in Paris March 5, where six professional candidates will have 5 hours to prepare a set two course meal.

 

 

Sous Chef. In Eastern Cape. Tertiary qualification. Previous Sous Chef experience in a Lodge essential. Minimum 2 - 4 years experience. Excellent communication skills. Small exclusive lodge catering for functions up to 50 pax

 

Bakery Sous Chef - Dean & Deluca Kuwait. The Role We are looking for a Bakery Sous Chef who will work in the Bakery production kitchen

 

Vacancy: Executive Chef. The candidate must be capable of Leading and developing a team to cater for international and local tastes and Enforcing exceptional personal and food hygiene within the kitchen.