# data[].attributes.body
Directions: Click on the padlet link inside this folder. Choose a chef to read about a research. You are to then put your findings into a creative PowerPoint detailing the life of that chef. You may go in timeline order or in whatever order you would like. You may share your PPT with me by sending it to my email morgan.brinkley@dcsms.org Your PowerPoint must include the following and be a minimum of 10 slides:

Slide 1-2:  Chef's Name, date of birth, hometown. where they currently reside

Slide 3-5: Include the chef's accomplishment (this could be awards or restaurants they have opened)

Slide 6-7: Include why you think they are the most interesting chef (this is your opinion)

Slide 8-10: Include 2 recipes or a dishes that this chef has made and why you think they look delicious!

# data[].attributes.body
Luke Rogers
Aarti Sequerira
Toni Tipton-Martin
Bryan Ford
Bobby Flay
Alex Guarnaschelli
Marc Murphy
Guy Fieri
Samin Norsat

# data[].attributes.body
click here to read about this chef

# data[].attributes.attachment_link.readable_text
Executive Chef

Luke Rogers is the Executive Chef at Cathedral Italian Bistro in Plano, TX.

Celebrity Chef Luke Rogers

Former Chef, Partner, & Consultant

Luke Rogers is a former chef and partner at Beckley 1115 in Dallas, TX.

Chef Bio

LET'S WORK TOGETHER

Book Chef Luke Rogers for your next event!

CONTACT ME

CELEBRITY CHEF DEMONSTRATION

CATHEDRAL BISTRO

SIGNATURE CHEFS

FEEDING MOTHERHOOD

# data[].attributes.attachment_link.description
Luke Rogers is the Executive Chef at Cathedral Italian Bistro in Plano, TX. Celebrity Chef Luke Rogers Luke Rogers is a former chef and partner at Beckley 1115 in Dallas, TX. Chef Bio Book Chef Luke Rogers for your next event!

# data[].attributes.body
click here to read about this chef

# data[].attributes.attachment_link.readable_text
Hi. I'm Samin Nosrat. I cook. I write. I teach.

As an undergraduate studying English at UC Berkeley, I took a detour into the kitchen at Chez Panisse restaurant that's happily determined the course of my life and career. Since 2000, I've pursued my twin passions of food and words with equal vigor, aiming to create work that inspires, creates community, and raises cultural, social and environmental awareness.

I learned to cook at Chez Panisse, in Italy alongside Benedetta Vitali and Dario Cecchini, and at (the no longer extant) Eccolo in Berkeley. I studied poetry with Bob Hass, Shakespeare with Stephen Booth, and journalism with Michael Pollan. Alice Waters and farmer Bob Cannard have taught me more about land stewardship than anyone else.

My first book is the New York Times Bestselling, James Beard Award-winning Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking, which is illustrated by the inimitable Wendy MacNaughton. A documentary series based on the book is now streaming on Netflix. I am also one of five food columnists for theNew York Times Magazine.

But mostly, I live to cook and eat with my friends, surf, sleep under the stars, & read and write and listen to good music.

For speaking inquiries, please contact Eliza Fischer at Steven Barclay Agency: eliza@barclayagency.com

For press inquiries, please contact Vanessa Santos at Mona Creative: vanessa@monacreative.co

# data[].attributes.attachment_link.description
Hi. I'm Samin Nosrat. I cook. I write. I teach. As an undergraduate studying English at UC Berkeley, I took a detour into the kitchen at Chez Panisse restaurant that's happily determined the course of my life and career.

# data[].attributes.body
click here to read about this chef

# data[].attributes.attachment_link.description
Ask Chef Marc Murphy where he grew up and he’ll fire off a list of cosmopolitan destinations — Milan, Paris, Villefranche, Washington, D.C., Rome and Genoa — “and that’s before I turned 12,” he’ll explain. This dizzying list of hometowns served as an excellent education in French and Italian cuisine…

# data[].attributes.body
click here to read about this chef

# data[].attributes.attachment_link.readable_text
Chef, restaurateur, New York Times Best Selling author and Emmy Award-winning TV host, Guy Fieri, is one of the world's most recognizable and influential culinary stars. In 2019, Guy received a star on the celebrated Hollywood Walk Fame, a rare feat for a chef.

Guy began his love affair with food at the age of ten, selling soft pretzels from a three-wheeled bicycle cart he built with his father called "The Awesome Pretzel Cart." After selling pretzels and washing dishes for six years, Guy earned enough money to pursue his dream of studying abroad in Chantilly, France, where he gained a profound appreciation for international cuisines and further strengthened his passion for food. He returned to the US and graduated from the University of Nevada Las Vegas with a degree in Hospitality Management. Upon his graduation, Guy jumped headfirst into the restaurant business, ultimately opening his own casual dining concepts in Northern California. In 2006, Guy won Food Network's popular television competition show, "Next Food Network Star" and was awarded his own series, the Emmy nominated "Guy's Big Bite." Since that time, Guy has taken food television by storm as host of top-rated TV shows including the iconic, Emmy-nominated "Diners, Drive Ins & Dives," "Guy's Grocery Games," "Tournament of Champtions" and "Guy's Ranch Kitchen."

Additionally, Guy and his team at Knuckle Sandwich, LLC, have created a thriving food and beverage empire. He recently launched Flavortown Kitchen, a 175 location virtual brand to complement his 80 plus scratch kitchen restaurant concepts worldwide. In addition, he's partnered with legendary rocker and spirits pioneer, Sammy Hagar in Santo Tequila. On land and at sea, from the Las Vegas Strip to the Atlantic City Boardwalk, from South Africa to Colombia and from Costa Rica to Dubai, Guy's culinary and spirits creations are enjoyed globally, every day.

# data[].attributes.attachment_link.description
Chef, restaurateur, New York Times Best Selling author and Emmy Award-winning TV host, Guy Fieri, is one of the world's most recognizable and influential culinary stars. In 2019, Guy received a star on the celebrated Hollywood Walk Fame, a rare feat for a chef.

# data[].attributes.body
click here to read about this chef

# data[].attributes.attachment_link.description
Alex is an Iron Chef, a judge on Chopped and the host of Supermarket Stakeout.

# data[].attributes.body
click here to read about this chef

# data[].attributes.attachment_link.readable_text
Bobby discovered his culinary identity at the age of 17, working as a cook at the famed theatre district haunt, Joe Allen's. The job had been arranged by his father, who was a partner in the restaurant. After a short time, Joe Allen himself became so impressed by Bobby's talents that he paid the young cook's tuition to The French Culinary Institute.

Following his graduation in 1984, Bobby worked with restaurateur/owner Jonathan Waxman at Buds and Jams, where he first discovered the sweet-heat of Southwestern ingredients. It was at these burgeoning restaurants that Bobby met other icons of the era - Wolfgang Puck, Jeremiah Tower - who he credits with spawning an entire generation of chefs. After Jams, Bobby debuted as Executive Chef at the East Village's Miracle Grill where he caught the attention of restaurateur Jerome Kretchmer. Kretchmer offered the 25 year old the opportunity to create his own sensation at Mesa Grill, which opened in 1991.
Bobby teamed with businessman Laurence Kretchmer to open Bolo in November 1993 in the Flatiron district. During Bolo's reign, Bobby drew inspiration from the bravado and complexities of Spanish food, deftly blending the unique flavors of Spain with more familiar American ingredients. A decade later, its menu reenergized by the introduction of tapas, Bolo was awarded a rare three stars by The New York Times.

Bobby brought his unique amalgam of innovative food and inviting hospitality to Las Vegas with the 2004 opening of Mesa Grill at the legendary Caesars Palace. The city's upbeat urban energy provides an ideal backdrop for Mesa Grill's lively cuisine.

At New York's Bar Americain, which opened in March 2005, Bobby takes the intimacy of a Midtown brasserie and injects it with authentic American flavors and style. Drawing exclusively from regional American ingredients, his dishes rejuvenate old classics and celebrate the abundance of America's diverse and delicious heritage. Bar Americain has received rave reviews from the press, including two stars from The New York Times and in November 2009, Bobby brought Bar Americain to Connecticut, opening up in the Mohegan Sun.

Bobby Flay Steak, which opened in July 2006 in Atlantic City, is Bobby's first-ever steakhouse. Here, he presents classic steakhouse fare that he remembers enjoying as a child in New York City and on the Jersey Shore, as well as new dishes that incorporate his famous grilling techniques and signature Southwestern tastes.

In July 2008, Bobby opened his first Bobby's Burger Palace (BBP) on Long Island. At BBP, Bobby presents an array of burgers inspired by his extensive travels throughout America and love of the grill in a convenient casual setting. To date, there are 19 BBP outposts across the country. Bobby's sixth fine dining restaurant, Gato, opened March 2014 in New York City's NOHO district. Gato opened to rave reviews from the press, including two stars from The New York Times, and remains one of the most sought after reservations in downtown New York City.

Bobby shares his knowledge and enthusiasm for food through his cookbooks and cooking programs. Bobby's 14th cookbook "Bobby Flay Fit" (Clarkson Potter) is expected to hit bookstores fall 2017. Since debuting on Food Network in 1994, Bobby has continuously hosted programs that bring cooking tips and information on American regional fare to a national audience. His first show, Grillin' & Chillin', premiered in 1996, followed by Hot Off the Grill and Boy Meets Grill. Bobby currently stars in Beat Bobby Flay, the Emmy-award winning Bobby Flay's Barbecue Addiction, Food Network Star, Iron Chef Gauntlet on Food Network, as well as Brunch @ Bobby's as seen on both Food Network and sister network Cooking Channel, which most recently earned Bobby a Daytime Emmy nomination for Outstanding Culinary Host. Bobby has also been honored as the first chef to receive a star on the Hollywood Walk of Fame.

Bobby works tirelessly to challenge the way Americans view and taste food - making it bold, zesty and always fun.

# data[].attributes.attachment_link.description
Bobby discovered his culinary identity at the age of 17, working as a cook at the famed theatre district haunt, Joe Allen's. The job had been arranged by his father, who was a partner in the restaurant.

# data[].attributes.body
Click here to read about this chef

# data[].attributes.body
Click here to read about this chef

# data[].attributes.body
click here to read about this chef

# data[].attributes.attachment_link.description
In 1991, Toni became the first African American woman to hold the position of food editor at a major daily newspaper, the Cleveland Plain Dealer. Prior to that post, she was the nutrition writer for the Los Angeles Times and a contributing editor to Heart and Soul Magazine (a health and fitness book for African-American women).