As part of the NRA's special series on women in restaurants, Christianne Ricchi, chef-owner of Ristorante I Ricchi, explains how to achieve success and stay relevant in business. Read more and watch the video.
At Boston restaurant Puritan and Company, patrons enjoy dishes reminiscent of life on the farm, such as Old New England-style hardtack crackers, and even dishes cooked with an unlikely ingredient -- hay.
"The flavor that hay imparts on anything you cook in it, from a whole ham to vegetables like radishes and beets, is incredible," said chef-owner Will Gilson. "It turns up the volume on both earthy and sweet notes."
Mom's home cooking is an influence to many chefs. Chef Hugh Acheson still prepares his mother's chicken piccata at his three Georgia restaurants. Jamie Bissonnette, chef-owner of two Boston restaurants, remembers his mom's specialty, chili made with bell peppers and Budweiser. "I'd hang out in the kitchen doing homework and she'd be making chili and the whole house would start to smell from the Crock-Pot ... Even before I knew what it was going to taste like I knew I wanted it," Bissonnette said.
Philippe Massoud, chef and principal owner of Ilili, a Middle Eastern restaurant opened last year in New York, talks about his favorite kitchen gadgets, the experiences that have influenced his cooking and the foods that would make up his last meal.
Consumers have avoided MSG in the past because they believed it caused headaches, heart palpitations and other health problems. Although those myths all have been proved false, some consumers still try to avoid the flavor enhancer. Despite this, chefs worldwide have remained dedicated to the compound.