The Ultimate Trivia On Chefs
Can you answer all these questions about Chefs?
Questions and Answers
- 1.
Who served Anthony Bourdain a mid-meal dish of foie gras with tobacco-infused custard?
- A.
Emeril Lagasse
- B.
Rachael Ray
- C.
Thomas Keller
- D.
Mario Batali
Correct Answer
C. Thomas KellerExplanation
Thomas Keller served Anthony Bourdain a mid-meal dish of foie gras with tobacco-infused custard.Rate this question:
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- 2.
In 2006, Anthony Bourdain appeared on "Miami Ink" where he had what tattooed on his shoulder?
- A.
Fork
- B.
Mermaid
- C.
Spoon
- D.
Skull
Correct Answer
D. SkullExplanation
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.Rate this question:
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- 3.
Chef Fergus Henderson is noted for his traditional British cuisine, and using what ingredient?
- A.
Brains
- B.
Pig Snout
- C.
Tripe
- D.
Offal
Correct Answer
D. OffalExplanation
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.Rate this question:
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- 4.
What is Fergus Henderson's signature dish at his London restaurant, St. John?
- A.
Pigeon And Broad Beans
- B.
Lentils And Goats Curd
- C.
Brown Shrimp And White Cabbage
- D.
Roast Bone Marrow And Parsley Salad
Correct Answer
D. Roast Bone Marrow And Parsley SaladExplanation
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.Rate this question:
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- 5.
Eric Ripert was the Chef Poissonier at Jamin restaurant, meaning he prepared what?
- A.
Salad Dressings
- B.
Fish
- C.
Pastries
- D.
Chicken
Correct Answer
B. FishExplanation
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.Rate this question:
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- 6.
Who was named the "Best California Chef" in 1996 and the "Best Chef in America" in 1997?
- A.
Wolfgang Puck
- B.
Ruth Reichl
- C.
Thomas Keller
- D.
Gordon Ramsay
Correct Answer
C. Thomas KellerExplanation
Thomas Keller was named the "Best California Chef" in 1996 and the "Best Chef in America" in 1997.Rate this question:
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- 7.
The menu at Thomas Keller's "The French Laundry" consisted of prix fixe meals of what price in 2007?
- A.
$240 Per Person
- B.
$800 Per Couple
- C.
$50 Per Course
- D.
$80 Per Person
Correct Answer
A. $240 Per PersonExplanation
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.Rate this question:
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- 8.
Prior to opening The French Laundry, Thomas Keller started what sort of small company in 1992?
- A.
Winery
- B.
Snail Farm
- C.
Mushroom Farm
- D.
Olive Oil Company
Correct Answer
D. Olive Oil CompanyExplanation
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.Rate this question:
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- 9.
What former chef has been editor-in-chief of "Gourmet" magazine?
- A.
Betty Crocker
- B.
Julia Child
- C.
Wolfgang Puck
- D.
Ruth Reichl
Correct Answer
D. Ruth ReichlExplanation
Ruth Reichl is the correct answer because she is a former chef who has served as the editor-in-chief of "Gourmet" magazine.Rate this question:
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- 10.
What chef co-founded the New York Women's Culinary Alliance?
- A.
Sandra Lee
- B.
Sara Moulton
- C.
Julie Powers
- D.
Ann Cooper
Correct Answer
B. Sara MoultonExplanation
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.Rate this question:
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- 11.
What is the name of Giada De Laurentiis' second cookbook, published in 2006?
- A.
Everyday Pasta
- B.
Giada's Family Dinners
- C.
Everyday Italian
- D.
Mamma Mia!
Correct Answer
B. Giada's Family DinnersExplanation
Giada De Laurentiis' second cookbook, published in 2006, is called "Giada's Family Dinners."Rate this question:
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- 12.
What was the job of Warren Brown, host of "Sugar Rush", before he became a pastry chef?
- A.
Kindergarten Teacher
- B.
Garbageman
- C.
Doctor
- D.
Lawyer
Correct Answer
D. LawyerExplanation
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.Rate this question:
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- 13.
What chef once wrote nuclear energy budget and policy papers for Presidents Ford and Carter?
- A.
Gordon Ramsay
- B.
Ina Garten
- C.
Warren Brown
- D.
Paula Deen
Correct Answer
B. Ina GartenExplanation
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.Rate this question:
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- 14.
Chef Ina Garten's "Barefoot Contessa" store was used as a setting in what Jack Nicholson film?
- A.
Batman
- B.
About Schmidt
- C.
Something's Gotta Give
- D.
Easy Rider
Correct Answer
C. Something's Gotta GiveExplanation
In the film "Something's Gotta Give," Chef Ina Garten's "Barefoot Contessa" store was used as a setting.Rate this question:
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- 15.
What show did chef George Duran host on France's culinary network, Cuisine TV?
- A.
Ecole Cuisine
- B.
Paris Munchies
- C.
Pop Cuisine
- D.
L'Enfant Terrible
Correct Answer
C. Pop CuisineExplanation
Chef George Duran hosted a show called "Pop Cuisine" on France's culinary network, Cuisine TV.Rate this question:
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