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Rachael Ray Is the World's Richest Chef

partysugar — Mon, 11 Aug 2008 10:15:38 -0700

Last week Forbes released a list of the 10 top-earning celebrity chefs. The richest celebrity "chef" is Rachael Ray who, thanks to her four Food Network shows, daytime television show, magazine, and Dunkin' Donuts deal, makes $18 million a year. She's followed by Oscar caterer Wolfgang Puck ($16 million) and Gordon Ramsay ($7.5 million).

While owning a restaurant doesn't necessarily factor into a chef's riches (Ray owns no restaurants), it's clear that more exposure and countless endeavors amount to more money.

Puck owns 15 restaurants and has a soup line in grocery stores and a collection of knives sold on the Home Shopping Network. Ramsay has numerous restaurants and hit television shows in both the US and UK.

Although television played a huge role in the success of Ray, Puck, and Ramsay, it's interesting to note that the fourth and fifth richest chefs, Nobuyuki Matsuhisa and Alain Ducasse, have little to no television presence, but each own more than 15 restaurants worldwide. To check out the complete list of the world's richest chefs,

Wolfgang Is Nothing But Refined Simplicity

YumSugar — Tue, 19 Feb 2008 13:28:31 -0800

If you haven't been following along with all of our Governors Ball coverage then you may have missed the fact that it's going to be "simple but refined." Everything is an elegant sea of red and gold, and the food is nothing but refined simplicity.

While at the press preview, I had the opportunity to watch Wolfgang at work. For two hours he entertained members of the press, grilled steaks, stirred up mac and cheese, and answered similar questions over and over and over again. Ever the great spokesperson, Wolfgang smiled and hammed it up; each member of the press got the same story, but it was always done with vivacity and it always seemed genuine. I managed to get some video of him in action, and our video editor really captured the feel. To check out Wolfgang giving his shpiel over and over and over again,

You've Seen the Pics, Now See the Menu

YumSugar — Fri, 08 Feb 2008 15:16:31 -0800

The Oscars are just around the corner — fill in your ballot for a chance to win fab prizes! — and last week I tempted you guys with photos from the Governors Ball preview However, I didn't give a full rundown on what was going to be served. If you were wondering what was pictured in the sea of tastiness, get prepared. I've got the full list — it's huge, over 350 people are on the culinary staff! — and let me tell you, it reads as tasty as the photos. To check out the complete menu,

Wolfgang Does It Again! — Photos From the Governors Ball Menu

YumSugar — Thu, 31 Jan 2008 06:45:18 -0800

Yesterday morning, amidst a sea of reporters and video cameras, Wolfgang Puck unveiled the menu for this year's Governors Ball. While it is still an organic and natural affair, this time it's all about simplicity. It's the 80th Oscar celebration and so the theme — for both the food and decor — is about making the simple things fabulous. From miniature kobe burgers, to parmesan mac n' cheese, this year Puck promises everything will be, "simple but refined."

There is going to be plenty of food including: passed hors d'oeuvres, a ceviche station, a noodle station, a shellfish station, a pizza station, a sushi station, antipasti and a Snake River Farms Wagyu Beef entree.

I was lucky enough to be there, and while I was able to see Wolfgang prep and cook several dishes — they smelled unbelievable! — I sadly didn't get to taste them. I did, however, manage to get some pics of all the fare. This is just the food that his crew will be producing, you can see the look, and I'll follow up with drinks and desserts soon!

Check out the full gallery — that's just a teaser above —

Puck to Cater the Oscars After Party

YumSugar — Fri, 11 Jan 2008 14:53:04 -0800

Puck to Cater the Oscars After Party For the fourteenth year in a row, Wolfgang Puck has been selected to create and cater the menu for the Governors Ball, the celebratory party that follows the Academy Awards. Puck will head a team of hand-picked chefs to cook, plate, and serve the 1,500 ball guests. Keeping up with the current trends in the culinary world, Puck states that the menu will highlight local ingredients.

Puck to Cater the Oscars After Party

partysugar — Fri, 11 Jan 2008 11:58:31 -0800

For the fourteenth year in a row, Wolfgang Puck has been selected to create and cater the menu for the Governors Ball, the celebratory party that follows the Academy Awards. Puck will head a team of hand-picked chefs to cook, plate, and serve the 1,500 ball guests. Keeping up with the current trends in the culinary world, Puck states that the menu will highlight local ingredients. He said:

The Governors Ball is a singular event, and the food must be of equal caliber. Our menu will feature locally-grown, sustainable, and organic ingredients, providing guests with a culinary experience that will please even the most discerning of palates.

Among other delicious delicacies, Oscar-winners and A-List celebrities can look forward to Puck's minikobe burgers on brioche with sweet pickles and tuna tartare with wasabi aioli on togarashi toast.

Source

Tiramisu Two Ways — Beginner & Expert

partysugar — Tue, 30 Oct 2007 15:28:31 -0700

Tiramisu is one of my favorite desserts. I love the smooth, creamy filling and the light, melt in your mouth cake. I order tiramisu when eating at restaurants, but have only attempted to make it at home twice. Both times, I failed miserably and was unhappy with the end result. But practice makes perfect and I've finally built up the courage to experiment with tiramisu.

I've found two recipes — one for cooks new to the kitchen and another for more experienced chefs — so you should be able to make the tiramisu that suits your style. All you have to do is

Come Party With Me: Tailgate — Menu (Part II)

partysugar — Wed, 10 Oct 2007 10:13:33 -0700

I'm cheering on my alma mater by hosting a huge pre-game party. I host this tailgate every other year when the game takes place at Stanford. While the menu for the majority of the dishes changes — this year it consists of a variety of tasty football foods complete with chips, dips, and chicken wings — the desserts are always the same two classics. Since we will be enjoying the desserts next to the field, it's important to make something that is transportable and easy to eat.

Chocolate truffle brownies and zesty lemon bars are two crowd pleasing treats that score big points year after year. For these delicious dessert recipes,

What Do Chefs Feed Their Children?

YumSugar — Thu, 30 Aug 2007 15:59:31 -0700

Ever wonder if the children of famous chefs eat better than yours (or you for that matter)? This past weekend Parade magazine ran an article where five well-known chefs discuss what they put in their children's lunches.

Surprisingly, while wonderfully delicious and healthy, their tips are actually effortless and easy to recreate in your own kitchen. Wolfgang Puck opts for cold pre-pressed paninis, while Emeril Lagasse — whose children seemed the most adventurous — suggests shrimp spring rolls with fresh veggies.

However my favorite quote comes from Tyler Florence who sends his son Miles to school with wraps filled with grilled veggies and goat cheese.

"If he happens to trade what I made for him when he gets to school, it’s a great way to break the ice with the girls."

How adorable is that?!

To eat like Tyler and his son do, check out the recipe for Tyler's BLT with a Twist,

Wolfgang Says No To Foie Gras

YumSugar — Thu, 22 Mar 2007 11:12:35 -0700

Celebrity chef to the celebs, Wolfgang Puck has just announced several new animal welfare policies that he and his restaurants will be putting into place. In a joint press release with the Humane Society, Puck has released a nine-point program aimed at raising the bar on farm animal treatment.

"I have regularly spent weekends at my local farmers markets and farms, getting to know my vendors, their animals and their animal treatment programs. As my companies have grown much bigger, we must now develop formal policies to maintain our exacting standards."

The polices in his nine-point program are:

The elimination of foie gras (fattened duck & geese livers) from his restaurants.
No longer allow the use of eggs from hens confined in battery cages.
No pork from producers that confine breeding sows in gestation crates.
No veal from producers that confine calves in individual veal crates.

To see the rest of the policies,