Andrew Carmellini denies rumors that he may be headed to Las Vegas to helm Fiamma. He says he already works with Vegas restaurants via his consultancy, MaverixGroup.
Larry Forgione, who most recently consulted on the menu at Monkey Bar, has been hired as culinary director at the Clarke’s Group, where he will overhaul P.J. Clarke’s menu.
In response to rumors, John DeLucie, the chef-partner at The Waverly Inn, says he has no plans to leave the restaurant when he opens The Lion this spring.
An essay in Gastronomica addresses the question of why there are so few great women chefs, using the arguments made in Linda Nochlin’s 1971 essay on female artists.
Christina Tosi’s forthcoming Momofuku Milk Bar cookbook, to be published by Clarkson Potter, will feature 100 recipes and a foreword by David Chang.
Lonesome Dove chef Tim Love pens a plea for the end of baconmania: “It has become a ubiquitous ingredient in everything from cocktails to crockpots… America, cut it out!”
[Daily Beast via Eater]
Speaking of ubiquitous trends, who invented molten chocolate cake? Jean-Georges Vongerichten concedes that Michel Bras was making it in France long before he was.