The Ultimate Trivia On Chefs

Eric Ripert was the Chef Poissonier at Jamin restaurant, indicating that he was responsible for preparing fish dishes. The term "Poissonier" refers to a chef who specializes in cooking fish, so it can be inferred that Ripert's role at the restaurant involved creating and cooking various fish-based dishes.

Fergus Henderson's signature dish at his London restaurant, St. John, is the Roast Bone Marrow And Parsley Salad. This dish is renowned for its simplicity and bold flavors. The rich and creamy bone marrow is roasted to perfection and served with fresh parsley salad, creating a delightful combination of textures and tastes. It has become an iconic dish that showcases Henderson's philosophy of nose-to-tail eating and his ability to elevate humble ingredients into extraordinary culinary experiences.

In the film "Something's Gotta Give," Chef Ina Garten's "Barefoot Contessa" store was used as a setting.

Thomas Keller served Anthony Bourdain a mid-meal dish of foie gras with tobacco-infused custard.

In 2007, the menu at Thomas Keller's "The French Laundry" consisted of prix fixe meals priced at $240 per person. This means that each individual dining at the restaurant would have to pay $240 for their meal.

Thomas Keller was named the "Best California Chef" in 1996 and the "Best Chef in America" in 1997.

Chef Fergus Henderson is known for his traditional British cuisine, which often includes the use of offal. Offal refers to the internal organs and entrails of an animal, such as the liver, heart, and kidneys. Henderson is renowned for his skill in elevating these often overlooked and underutilized ingredients, showcasing their unique flavors and textures in his dishes. By incorporating offal into his cooking, he adds a distinct and authentic element to his traditional British cuisine.

Ruth Reichl is the correct answer because she is a former chef who has served as the editor-in-chief of "Gourmet" magazine.

Warren Brown, the host of "Sugar Rush", was a lawyer before he became a pastry chef. This suggests that he had a different career path before pursuing his passion for baking. It is interesting to see how individuals can transition from one profession to another, showcasing their versatility and willingness to explore new interests.

Sara Moulton is the correct answer because she is a well-known chef who co-founded the New York Women's Culinary Alliance. She has had a successful career in the culinary industry and has been a mentor and advocate for women in the field. Moulton's contributions to the alliance have helped support and empower women in the culinary world.

Giada De Laurentiis' second cookbook, published in 2006, is called "Giada's Family Dinners."

Ina Garten is the correct answer because she is a chef who has a background in nuclear energy policy. She worked as a budget analyst in the White House Office of Management and Budget during the Ford and Carter administrations, where she wrote nuclear energy budget and policy papers for the presidents.

Chef George Duran hosted a show called "Pop Cuisine" on France's culinary network, Cuisine TV.

In 2006, Anthony Bourdain appeared on "Miami Ink" and got a skull tattooed on his shoulder. This information suggests that out of the given options, the correct answer is Skull.

Thomas Keller started an Olive Oil Company in 1992 prior to opening The French Laundry. This suggests that he had an interest in producing and selling olive oil, possibly sourcing it from his own farm or partnering with local producers. This small company could have been a way for Keller to explore and experiment with different varieties and flavors of olive oil before venturing into the world of fine dining with The French Laundry.