Cooking Light Subscription: November 2012

Larry Forgione

ince the mid-1980’s, Larry Forgione’s name has rarely been mentioned in the press without “The Godfather of American Cuisine” tacked onto the end of it. The Italian American Forgione didn’t acquire his Mafioso-like designation by sending bloody heads of dead animals to competing chefs, unless you count an occasional generous delivery of free-range chickens to some close chef friends. About twenty years ago food writer John Mariani wrote that if James Beard was the Father of American cuisine, Forgione was certainly the Godfather. It was catchy and truthful, and the name stuck forevermore. But the chef is not the only Forgione to become legendary for having the word “Father” as part of his name. His great, great uncle is Francesco Forgione from Pietrelcina Italy, otherwise known to practicing Catholics as “Padre Pio” - or ever since Pope Paul Canonized him in 2002, “Saint Pio.” Padre Pio was known as a healer and an evil-fighter who is believed to have waged actual physical combat with Satan himself, sustaining extensive bruising in the process. He is also said to have possessed the ability to communicate with guardian angels, to read consciences, levitate, and heal by touch. He was one talented padre, for sure. On September 20, 1918, while kneeling before a cross, Padre Pio is said to have had his first occurrence of stigmata - bodily marks, pain, and bleeding in locations corresponding to the crucifixion wounds of Jesus Christ.

Larry Forgione

Mr Foods Recipes

Mr. Food, is a television chef and best selling author of cookbooks who emphasizes simple recipes.[citation needed] He is the originator of "quick & easy cooking" who, for the past 30+ years, has paved the way for TV food personalities who have followed. With his enthusiastic style, Mr. Food specializes in practical food preparation techniques, using readily available ingredients. He extols an "anybody can do it" philosophy of cooking.Art Ginsburg was originally a butcher[1] who, in 1975, turned his personal flair for acting into a local television food program at WRGB in Schenectady, New York. Since then he's proven a prolific writer with more than 50 cookbooks to his name and has been syndicated on television, with 4 to 6 million viewers aily.[citation needed]Besides his passion for food, Art has a passion for helping others. He is a co-host of the ual Variety Kids Telethon in Buffalo, New York, to raise funds for Children's Hospital. He is a abetes te[citation needed], with 3 of his cookbooks, published by the American Diabetes sociation, devoted to recipes for ople with diabetes.[citation needed] One of these has also been published in Spanish.citation needed]For his other cookbooks, he has teamed with such notable publishers as Wm. Morrow & Co., llins, Chicken Soup for the Soul Enterprises and Oxmoor House, a division of Southern Progress oration and ime Warner.

Mr Foods Recipes

Cooking Chef

A chef is a person who cooks professionally for other people and is a term for professional cooks. Although over time the term has come to describe any person who cooks for a living, traditionally it refers to a highly skilled professional who is proficient in all aspects of food preparation.The word "chef" is borrowed (and shortened) from the French term chef de cuisine (French pronunciation: [ʃɛf.də.kɥi.zin]), the director or head of a kitchen. (The French word comes from Latin caput and is cognate with English "chief".) In English, the title "chef" in the culinary profession originated in the haute cuisine of the 19th century. Today it is often used to refer to any professional cook, regardless of rank, though in most classically defined kitchens, it refers to the head chef; others, in North American parlance, are "cooks".This person is in charge of all things related to the kitchen, which usually includes menu creation, management of kitchen staff, ordering and purchasing of inventory, and plating design. Chef de cuisine is the traditional French term from which the English word chef is derived. Head chef is often used to designate someone with the same duties as an executive chef, but there is usually someone in charge of them, possibly making the larger executive decisions such as direction of menu, final authority in staff management decisions, etc. This is often the case for chefs with several rants.The Sous-Chef de Cuisine (under-chef of the kitchen) is the second in command and direct assistant of the Chef.