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Legenda vo svojej dobe

Legenda vo svojej dobe

Paul Draper, vinár a generálny riaditeľ spoločnosti Hrebeňové vinice Takmer 50 rokov nedávno oznámil svoj odchod do dôchodku. V mojej mysli bol Paul vedúcou silou kalifornského vinárskeho priemyslu pri pokračovaní v tradičných postupoch výroby vína a pri výrobe trvalo dobrých vín počas celej svojej kariéry v Ridge Vineyards.

História viníc Ridge sa začala v 80. rokoch 19. storočia s účasťou rôznych ľudí. Ale po nejakom čase a nástupe prohibície bolo všetko opustené. V štyridsiatych rokoch minulého storočia boli nehnuteľnosti obnovené pod novým vlastníctvom a na konci päťdesiatych rokov skupina inžinierov Stanfordského výskumného ústavu pod vedením Davea Benniona získala kontrolu a začala vyrábať víno. Prvý komerčný ročník bol 1962. Bola to práca lásky s partnermi, ktorí pracovali na čiastočný úväzok v Ridge Vineyards a učili sa za pochodu. Do roku 1968 sa výroba zvýšila na necelých 3 000 prípadov ročne. Práve v tomto období v 60. rokoch som sa zoznámil s partnermi spoločnosti Ridge Vineyards, Ridge Vineyards a Ridge Vineyards.

Potom v roku 1969 sa k partnerstvu pridal Paul Draper. Stanfordský absolvent filozofie, ktorý sa nedávno vrátil zo založenia vinárstva na pobreží Čile, bol praktickým vinárom, nie enológom. Jeho znalosti o kvalitných vínach a tradičných metódach dopĺňali jednoduchý prístup „bez rúk“ propagovaný v Ridge. S Paulom som sa zoznámil krátko po jeho príchode a hneď od začiatku začal pretvárať a transformovať vinice Ridge. Paul sa čoskoro stal vinárom a pod jeho vedením bolo obnovené staré vinárstvo Perrone (získané predchádzajúci rok); najjemnejšie vinice prenajaté alebo kúpené a stála kvalita a medzinárodná povesť zavedených vín.

Toto partnerstvo pokračovalo až do roku 1986, keď spoločnosť Ridge Vineyards kúpila farmaceutická spoločnosť Otsuka. Toto bol začiatok vzťahu, ktorý krásne fungoval. Paul Draper bol krátko po nákupe vymenovaný za generálneho riaditeľa a dostal mandát urobiť z Ridge Vineyards to najlepšie, čo môže byť. Vzhľadom na túto právomoc Paul usilovne pracoval vo viniciach a vo vinárstve s využitím prístupu prírodného poľnohospodárstva a minimálnych zásahov do výroby vína. Bol tiež pomocníkom v programe priameho predaja spoločnosti Ridge Vineyard a v medzinárodnom marketingu vín. A počas tohto obdobia okolo seba nezištne vybudoval skvelý tím.

Vína Ridge Vineyards sú po všetky tie roky úžasne konzistentné. A Monte Bello je vlajkové víno v popredí stále skvelej ponuky od Ridge Vineyards, ktorá zahŕňa Zinfandel, Petite Sirah a Syrah, ako aj staré zmesi viniča, odrody Bordeaux a Chardonnay. Bezpochyby kariérne úspechy Paula Drapera boli úplne úžasné a zahŕňajú nielen vína, ale aj rozvoj všetkých aspektov viníc Ridge. Naposledy spoločnosť Ridge Vineyards prijala označovanie prísad pre všetky vína, o ktorých som si istý, že budú označené ako zásadný vývoj v histórii kalifornského vína (článok na túto tému si prečítate kliknutím sem). A pod Paulovým vedením sa Ridge Vineyards stala skvelou organizáciou, ktorou je dnes. Približne 20 rokov pracoval s rovnakými kľúčovými ľuďmi a približne 10 rokov viedol tím pozostávajúci z Erica Braughera, viceprezidenta - Vinárstva Monte Bello; John Olney, viceprezident - výroba vína Lytton Springs; a David Gates, viceprezident pre prevádzku vinohradov. Teraz Eric preberá úlohu COO/Monte Bello Winemaker s John COO/Lytton Springs Winemaker a David Senior VP Vineyard Operations. Paul si zachová svoju funkciu predsedu predstavenstva a zabezpečí, aby tím získal zdroje a podporu potrebnú na pokračovanie veľkých tradícií viníc Ridge.

V roku svojich 80. narodenín sa Paul rozhodol odstúpiť zo dňa na deň a nechať svoj tím pokračovať. Tím má určite čo doháňať, ale v posledných rokoch majú stále väčšiu autoritu a skvelé vína vyrobené v tomto období sú odrazom ich úsilia. Som si istý, že príde mnoho ďalších skvelých vín z Ridge Vineyards, ale ľudia s talentom Paula Drapera sú skutočne vzácni. A v mojej mysli nie je pochýb o tom, že Pavlov odkaz bude navždy žiť v kronikách Ridge Vineyards a vo svete vína. Navyše, skvelé vína z Ridge Vineyards budú vždy stáť pri tých najlepších vínach na svete. Paulovi, toast Monte Bello za to, že je Paul, a za všetku skvelú prácu a všetky skvelé vína.


Legenda vo svojej dobe - recepty

Šéfkuchár • Autor • Vychovávateľ • Poradca • Verejný rečník • Advokát farmy

Pohľad na kuchyňu ako na kulinárske a duchovné útočisko, šéfkuchár Master Suvir Saran, narodený v Novom Dillí, rozvíjal celoživotnú vášeň pre tradičné chute indickej kuchyne, vďaka čomu sa stal vynikajúcim kuchárom, autorom kuchárskej knihy, pedagógom a kulinárskym poradcom. Saranov prístupný štýl pomohol demystifikovať indickú kuchyňu v Amerike. Jeho schopnosť integrovať kultúry a zároveň vyzdvihovať osobitý charakter každého z nich formovala americkú Masalu, jeho kulinársku filozofiu, ktorá oslavuje to najlepšie z indickej, americkej a ďalších svetových kuchýň.

Saran, uznávaný kulinársky odbor, je predsedom ázijských kulinárskych štúdií pre Culinary Institute of America (CIA) a veľa cestuje, aby naučil publikum od domácich kuchárov a kolegov kuchárov po lekárov a odborníkov na výživu. Bol vystupujúcim rečníkom a hosťujúcim kuchárom na významných stretnutiach, ako sú Zdravé kuchyne, Zdravý život - kurz, ktorý vyučuje Harvardská škola verejného zdravia v spolupráci s CIA, Food Network's South Beach Wine & amp Food Festival, New York City Wine & amp Food Festival a mnoho ďalších. Saran taktiež viedol kurzy pre kulinárske centrá, výletné lode, školy a korporácie po celom svete.

Saran, známy svojim prístupom k indickým chutiam a technikám, napísal tri kuchárske knihy: Indická domáca kuchyňa: Nový úvod do indického jedla s viac ako 150 receptmi (Clarkson Potter, 2004) Americká masala: 125 nových klasík z mojej domácej kuchyne ( Clarkson Potter, 2007) a Masala Farm: Príbehy a recepty z neobvyklého života na vidieku (Chronicle Books, 2011). Masala Farm bol finalistom Ceny Jamesa Bearda za najlepšiu americkú kuchársku knihu za rok 2011. Jeho recepty boli uvedené v kategóriách Bon Appétit, Cooking Light, Food & amp Wine, Fine Cooking, Travel + Leisure, Condé Nast Traveler, Departures, InStyle, The New York Times , The Wall Street Journal, Newsweek, Time, USA Today a mnoho ďalších. Bol uvádzaným porotcom v Iron Chef a Next Iron Chef v potravinovej sieti a mal mnoho vystúpení v národných reláciách. Na jar 2011 bol Saran vylomenou hviezdou v Bravo's Top Chef Masters.

Saran je už dlho považovaná za legendu v potravinových kruhoch v New Yorku, pretože v meste Devi získala hviezdu Michelin, prvú v indickej kuchyni a prvú vo všetkých nefrancúzskych alebo talianskych reštauráciách v Severnej Amerike. V Devi sa podelil o autentické chute indickej domácej kuchyne a pod Saranovým vedením Devi sústavne získaval obľúbené a kritické ohlasy a získal štvorhviezdičkové hodnotenie od TimeOUT NY, trojhviezdičkové hodnotenie od časopisu New York a dve hviezdičky od New York Times. Od svojho vzniku sa Devi stala múzou pre mnohé reštaurácie, ktoré ju chcú napodobniť v „modernom indickom“ žánri.

Naposledy bol Saran výkonným šéfkuchárom/majiteľom v úplne originálnom tapisérii v Greenwich Village v New Yorku. Menu Tapestry zdôraznilo Saranovo nuansové chápanie mnohých kuchýň veľkého sveta s receptami z viac ako tuctu krajín v akomkoľvek čase. Medzikultúrne jedlá a zvodné koktaily potešili kritikov i zákazníkov. Po príchode do Ameriky v 90. rokoch 20. storočia Saran navštevoval Školu výtvarných umení a stal sa kupujúcim bytového zariadenia v Bergdorfe Goodmanovi, riaditeľom merchandisingu v Henri Bendelovi a manažérom darčekového skladu v Metropolitnom múzeu umenia nepopierateľne nájdete fotogenické útočisko Tapisérie. elegantný interiér a zámerne zvolené akcenty indického moderného umenia a dizajnu uplatnili jeho skúsenosti s merchandisingom a maloobchodom.

Od roku 2018 je Saran v predstavenstve skupiny pohostinstiev, ktorá pracuje na zriadení reštaurácie v hlavnom meste Naí Dillí. V súčasnej dobe táto skupina otvára hotel a reštauráciu so zámerom vyrásť ako vertikál pohostinstva, ktorý pokrýva dĺžku a šírku podniku. Saran vedie skupinu v oblasti kulinárskych a koncepčných myšlienok, vývoja a školenia. Svoju viac ako 25 -ročnú odbornosť v oblasti jemných a ležérnych jedál prinesie do Naí Dillí a snaží sa obnoviť súčasnú indickú kuchyňu - je priekopníkom v tom, ako keď otvoril Devi v New Yorku.

Keď hovoríme, učíme a vystupujeme v myšlienkových líniách, ustupuje po celom svete. Saran používal jedlo ako most na zblíženie rôznych národov a skupín. Zahŕňa univerzálnosť kuchyne, jej bezhraničnú príťažlivosť a jej schopnosť liečiť sa tam, kde sú rany, a prekračovať hranice, kde politika a história vytvorili rozdelenie. Jeho rozprávačská schopnosť, nenásytná chuť po životopisoch, politických textoch a ďalších historických knihách a cesty po celom svete mu poskytli jedinečné chápanie zložitých geopolitických výziev. Pomocou týchto nástrojov si nájde priateľov, kde by sa ostatní cítili nemiestne a báli sa hovoriť, nieto aby si ich všimli. Jeho schopnosť ľahko sa učiť jazyky, zvládnutie mnohých kuchýň z celého sveta a expozícia ľuďom zo všetkých kútov sveta mu uľahčujú prostredie, ktoré je plné rozmanitosti. Keďže bol vždy druhým, kdekoľvek sa vrátil domov, bez problémov zapadne a jedlom zahreje srdce, získa myseľ, prinesie mier a trvalé priateľstvá.

Saran je jediným šéfkuchárom v poradnom rade pre výživu v Brigham & amp Women’s Hospital na Harvard Medical School. V tejto úlohe spolupracuje s lekármi, dietológmi a odborníkmi na výživu, aby zaistil, že kulinárske inovácie sa stretnú s vedou založenou na faktoch a trendmi a chuťou a zdravím. Jeho tri roky strávené školením, prezentáciou a varením v mnohých účtoch ako globálny kulinársky partner spoločnosti Sodexo, jedného z najväčších poskytovateľov potravinových služieb na svete, si vybudoval povesť vedúcej kulinárskej autority s know-how na preklad lekárskeho kurzu. , dietetický a vedecký výskum kulinárskej ambrózie: výživné jedlo, ktoré si môžu hostia vychutnať, a priniesť lukratívny úspech.

Keď nie je na cestách, učí, prezentuje alebo neje, Saran a jeho partner Charles Burd sa môžu starať o americkú farmu Masala, farmu z devätnásteho storočia, ktorá sa nachádza na šesťdesiatich ôsmich akroch zvlnenej krajiny v štáte New York a je domovom láskyplne vychované zvieratá a domáce zvieratá plemena dedičstva vrátane dvoch psov, mačky, oviec, kačíc, husí, alpaky, sliepok, morčiat a kôz. Saran a Burd sa venujú odporúčaniam American Conservancy Breed Conservancy (ALBC) pri výbere populácie zvierat na farme a predstavujú príklad života na farme tým, že miestnym reštauráciám poskytujú vajíčka plemena dedičstva. Jeden domov však nemôže definovať a obsahovať Saran, a tak keď nie sú v New Yorku na svojej farme, on a Charlie sú doma v Naí Dillí, meste jeho narodenia. Tu Saran trávi čas varením pre rodinu a priateľov a neustálym vzdelávaním sa od neznámych ľudí a priateľov.


Legenda vo svojej dobe - recepty

Šéfkuchár • Autor • Vychovávateľ • Poradca • Verejný rečník • Advokát farmy

Pohľad na kuchyňu ako na kulinárske a duchovné útočisko, šéfkuchár Master Suvir Saran, narodený v Novom Dillí, rozvíjal celoživotnú vášeň pre tradičné chute indickej kuchyne, vďaka čomu sa stal vynikajúcim kuchárom, autorom kuchárskej knihy, pedagógom a kulinárskym poradcom. Saranov prístupný štýl pomohol demystifikovať indickú kuchyňu v Amerike. Jeho schopnosť integrovať kultúry a zároveň vyzdvihnúť odlišný charakter každého z nich formovala americkú Masalu, jeho kulinársku filozofiu, ktorá oslavuje to najlepšie z indickej, americkej a ďalších svetových kuchýň.

Saran, uznávaný kulinársky odbor, je predsedom ázijských kulinárskych štúdií pre Culinary Institute of America (CIA) a veľa cestuje, aby naučil publikum od domácich kuchárov a kolegov kuchárov po lekárov a odborníkov na výživu. Bol vystupujúcim rečníkom a hosťujúcim kuchárom na významných stretnutiach, ako sú Zdravé kuchyne, Zdravý život - kurz, ktorý vyučuje Harvardská škola verejného zdravia v spolupráci s CIA, Food Network's South Beach Wine & amp Food Festival, New York City Wine & amp Food Festival a mnoho ďalších. Saran taktiež viedol kurzy pre kulinárske centrá, výletné lode, školy a korporácie po celom svete.

Saran, známy svojim prístupom k indickým chutiam a technikám, napísal tri kuchárske knihy: Indická domáca kuchyňa: Nový úvod do indického jedla s viac ako 150 receptmi (Clarkson Potter, 2004) Americká masala: 125 nových klasík z mojej domácej kuchyne ( Clarkson Potter, 2007) a Masala Farm: Príbehy a recepty z neobvyklého života na vidieku (Chronicle Books, 2011). Masala Farm bol finalistom Ceny Jamesa Bearda za najlepšiu americkú kuchársku knihu za rok 2011. Jeho recepty boli uvedené v kategóriách Bon Appétit, Cooking Light, Food & amp Wine, Fine Cooking, Travel + Leisure, Condé Nast Traveler, Departures, InStyle, The New York Times , The Wall Street Journal, Newsweek, Time, USA Today a mnoho ďalších. Bol uvádzaným porotcom v Iron Chef a Next Iron Chef v potravinovej sieti a mal mnoho vystúpení v národných reláciách. Na jar 2011 bol Saran vychádzajúcou hviezdou v Bravo's Top Chef Masters.

Saran je už dlho považovaný za legendu v potravinárskych kruhoch v New Yorku, pretože v Devi získal hviezdu Michelin, prvú v indickej kuchyni a prvú vo všetkých nefrancúzskych alebo talianskych reštauráciách v Severnej Amerike. V Devi sa podelil o autentické chute indickej domácej kuchyne a pod Saranovým vedením Devi sústavne získaval obľúbené a kritické ohlasy a získal štvorhviezdičkové hodnotenie od TimeOUT NY, trojhviezdičkové hodnotenie od časopisu New York a dve hviezdičky od New York Times. Od svojho vzniku sa Devi stala múzou pre mnohé reštaurácie, ktoré ju chcú napodobniť v „modernom indickom“ žánri.

Naposledy bol Saran výkonným šéfkuchárom/majiteľom v úplne originálnom tapisérii v Greenwich Village v New Yorku. Menu Tapestry zdôraznilo Saranovo nuansové chápanie mnohých kuchýň veľkého sveta s receptami z viac ako tuctu krajín v akomkoľvek čase. Medzikultúrne jedlá a zvodné koktaily potešili kritikov i zákazníkov. Po príchode do Ameriky v 90. rokoch 20. storočia Saran navštevoval Školu výtvarných umení a stal sa kupujúcim bytového zariadenia v Bergdorfe Goodmanovi, riaditeľom merchandisingu v Henri Bendelovi a manažérom darčekového skladu v Metropolitnom múzeu umenia nepopierateľne nájdete fotogenické útočisko Tapisérie. elegantný interiér a zámerne zvolené akcenty indického moderného umenia a dizajnu uplatnili jeho skúsenosti s merchandisingom a maloobchodom.

Od roku 2018 je Saran v predstavenstve skupiny pohostinstiev, ktorá pracuje na zriadení reštaurácie v hlavnom meste Naí Dillí. V súčasnej dobe táto skupina otvára hotel a reštauráciu so zámerom vyrásť ako vertikál pohostinstva, ktorý pokrýva dĺžku a šírku podniku. Saran vedie skupinu v oblasti kulinárskych a koncepčných myšlienok, vývoja a školenia. Svoju viac ako 25 -ročnú odbornosť v oblasti jemných a ležérnych jedál prinesie do Naí Dillí a snaží sa obnoviť súčasnú indickú kuchyňu - je priekopníkom v tom, ako keď otvoril Devi v New Yorku.

Keď hovoríme, učíme a vystupujeme v myšlienkových líniách, ustupuje po celom svete. Saran použil jedlo ako most na zblíženie rôznych národov a skupín. Zahŕňa univerzálnosť kuchyne, jej bezhraničnú príťažlivosť a jej schopnosť liečiť sa tam, kde sú rany, a prekračovať hranice, kde politika a história vytvorili rozdelenie. Jeho rozprávačská schopnosť, nenásytná chuť po životopisoch, politických textoch a ďalších historických knihách a cesty po celom svete mu poskytli jedinečné chápanie zložitých geopolitických výziev. Pomocou týchto nástrojov si nájde priateľov, kde by sa ostatní cítili nemiestne a báli sa hovoriť, nieto aby si ich všimli. Jeho schopnosť ľahko sa učiť jazyky, zvládnutie mnohých kuchýň z celého sveta a expozícia ľuďom zo všetkých kútov sveta mu uľahčujú prostredie, ktoré je plné rozmanitosti. Keďže bol vždy druhým, kdekoľvek sa vrátil domov, bez problémov zapadne a jedlom zahreje srdce, získa myseľ, prinesie mier a trvalé priateľstvá.

Saran je jediným šéfkuchárom v poradnom výbore pre výživu v Brigham & amp Women’s Hospital na Harvard Medical School. V tejto úlohe spolupracuje s lekármi, dietológmi a odborníkmi na výživu, aby zaistil, že kulinárske inovácie sa stretnú s vedou založenou na faktoch a trendmi a chuťou a zdravím. Jeho tri roky strávené školením, prezentáciou a varením v mnohých účtoch ako globálny kulinársky partner pre spoločnosť Sodexo, jedného z najväčších poskytovateľov potravinových služieb na svete, si vybudoval povesť vedúcej kulinárskej autority s know-how na prekladanie lekárskej dokumentácie. , dietetický a vedecký výskum kulinárskej ambrózie: výživné jedlo, ktoré si môžu hostia vychutnať, a priniesť lukratívny úspech.

Keď nie je na cestách, učí, prezentuje alebo neje, Saran a jeho partner Charles Burd sa môžu starať o americkú farmu Masala, farmu z devätnásteho storočia, ktorá sa nachádza na šesťdesiatich ôsmich akroch zvlnenej krajiny v štáte New York a je domovom láskyplne vychované zvieratá a domáce zvieratá plemena dedičstva vrátane dvoch psov, mačky, oviec, kačíc, husí, alpak, kurčiat, morčiat a kôz. Saran a Burd sa venujú odporúčaniam American Conservancy Breed Conservancy (ALBC) pri výbere populácie zvierat na farme a predstavujú príklad života na farme tým, že miestnym reštauráciám poskytujú vajíčka plemena dedičstva. Jeden domov však nemôže definovať a obsahovať Saran, a tak keď nie sú v New Yorku na svojej farme, on a Charlie sú doma v Naí Dillí, meste jeho narodenia. Tu Saran trávi čas varením pre rodinu a priateľov a neustálym vzdelávaním sa od neznámych ľudí a priateľov.


Legenda vo svojej dobe - recepty

Šéfkuchár • Autor • Vychovávateľ • Poradca • Verejný rečník • Advokát farmy

Pohľad na kuchyňu ako na kulinárske a duchovné útočisko, šéfkuchár Master Suvir Saran, narodený v Novom Dillí, rozvíjal celoživotnú vášeň pre tradičné chute indickej kuchyne, vďaka čomu sa stal vynikajúcim kuchárom, autorom kuchárskej knihy, pedagógom a kulinárskym poradcom. Saranov prístupný štýl pomohol demystifikovať indickú kuchyňu v Amerike. Jeho schopnosť integrovať kultúry a zároveň vyzdvihovať osobitý charakter každého z nich formovala americkú Masalu, jeho kulinársku filozofiu, ktorá oslavuje to najlepšie z indickej, americkej a ďalších svetových kuchýň.

Saran, uznávaný kulinársky odbor, je predsedom ázijských kulinárskych štúdií pre Culinary Institute of America (CIA) a veľa cestuje, aby naučil publikum od domácich kuchárov a kolegov kuchárov po lekárov a odborníkov na výživu. Bol vystupujúcim rečníkom a hosťujúcim kuchárom na významných stretnutiach, ako sú Zdravé kuchyne, Zdravý život - kurz, ktorý vyučuje Harvardská škola verejného zdravia v spolupráci s CIA, Food Network's South Beach Wine & amp Food Festival, New York City Wine & amp Food Festival a mnoho ďalších. Saran taktiež viedol kurzy pre kulinárske centrá, výletné lode, školy a korporácie po celom svete.

Saran, známy svojim prístupom k indickým chutiam a technikám, napísal tri kuchárske knihy: Indická domáca kuchyňa: Nový úvod do indického jedla s viac ako 150 receptmi (Clarkson Potter, 2004) Americká masala: 125 nových klasík z mojej domácej kuchyne ( Clarkson Potter, 2007) a Masala Farm: Príbehy a recepty z neobvyklého života na vidieku (Chronicle Books, 2011). Masala Farm bol finalistom Ceny Jamesa Bearda za najlepšiu americkú kuchársku knihu za rok 2011. Jeho recepty boli uvedené v kategóriách Bon Appétit, Cooking Light, Food & amp Wine, Fine Cooking, Travel + Leisure, Condé Nast Traveler, Departures, InStyle, The New York Times , The Wall Street Journal, Newsweek, Time, USA Today a mnoho ďalších. Bol uvádzaným porotcom v Iron Chef a Next Iron Chef v potravinovej sieti a mal mnoho vystúpení v národných reláciách. Na jar 2011 bol Saran vylomenou hviezdou v Bravo's Top Chef Masters.

Saran je už dlho považovaná za legendu v potravinových kruhoch v New Yorku, pretože v meste Devi získala hviezdu Michelin, prvú v indickej kuchyni a prvú vo všetkých nefrancúzskych alebo talianskych reštauráciách v Severnej Amerike. V Devi sa podelil o autentické chute indickej domácej kuchyne a pod Saranovým vedením Devi sústavne získaval obľúbené a kritické ohlasy a získal štvorhviezdičkové hodnotenie od TimeOUT NY, trojhviezdičkové hodnotenie od časopisu New York a dve hviezdičky od New York Times. Od svojho vzniku sa Devi stala múzou pre mnohé reštaurácie, ktoré ju chcú napodobniť v „modernom indickom“ žánri.

Naposledy bol Saran výkonným šéfkuchárom/majiteľom v úplne originálnom tapisérii v Greenwich Village v New Yorku. Menu Tapestry zdôraznilo Saranovo nuansové chápanie mnohých kuchýň veľkého sveta s receptami z viac ako tuctu krajín v akomkoľvek čase. Medzikultúrne jedlá a zvodné koktaily potešili kritikov i zákazníkov. Po príchode do Ameriky v 90. rokoch 20. storočia Saran navštevoval Školu výtvarných umení a stal sa kupujúcim bytového zariadenia v Bergdorfe Goodmanovi, riaditeľom merchandisingu v Henri Bendelovi a manažérom darčekového skladu v Metropolitnom múzeu umenia nepopierateľne nájdete fotogenické útočisko Tapisérie. elegantný interiér a zámerne zvolené akcenty indického moderného umenia a dizajnu uplatnili jeho skúsenosti s merchandisingom a maloobchodom.

Od roku 2018 je Saran v predstavenstve skupiny pohostinstiev, ktorá pracuje na zriadení reštaurácie v hlavnom meste Naí Dillí. V súčasnej dobe táto skupina otvára hotel a reštauráciu so zámerom vyrásť ako vertikál pohostinstva, ktorý pokrýva dĺžku a šírku podniku. Saran vedie skupinu v oblasti kulinárskych a koncepčných myšlienok, vývoja a školenia. Svoju viac ako 25 -ročnú odbornosť v oblasti jemných a ležérnych jedál prinesie do Naí Dillí a snaží sa obnoviť súčasnú indickú kuchyňu - je priekopníkom v tom, ako keď otvoril Devi v New Yorku.

Keď hovoríme, učíme a vystupujeme v myšlienkových líniách, ustupuje po celom svete. Saran použil jedlo ako most na zblíženie rôznych národov a skupín. Zahŕňa univerzálnosť kuchyne, jej bezhraničnú príťažlivosť a jej schopnosť liečiť sa tam, kde sú rany, a prekračovať hranice, kde politika a história vytvorili rozdelenie. Jeho rozprávačská schopnosť, nenásytná chuť po životopisoch, politických textoch a ďalších historických knihách a cesty po celom svete mu poskytli jedinečné chápanie zložitých geopolitických výziev. Pomocou týchto nástrojov si nájde priateľov, kde by sa ostatní cítili nemiestne a báli sa hovoriť, nieto aby si ich všimli. Jeho schopnosť ľahko sa učiť jazyky, zvládnutie mnohých kuchýň z celého sveta a expozícia ľuďom zo všetkých kútov sveta mu uľahčujú prostredie, ktoré je plné rozmanitosti. Keďže bol vždy druhým, kdekoľvek sa vrátil domov, bez problémov zapadne a jedlom zahreje srdce, získa myseľ, prinesie mier a trvalé priateľstvá.

Saran je jediným šéfkuchárom v poradnom rade pre výživu v Brigham & amp Women’s Hospital na Harvard Medical School. V tejto úlohe spolupracuje s lekármi, dietológmi a odborníkmi na výživu, aby zaistil, že kulinárske inovácie sa stretnú s vedou založenou na faktoch a trendmi a chuťou a zdravím. Jeho tri roky strávené školením, prezentáciou a varením v mnohých účtoch ako globálny kulinársky partner pre spoločnosť Sodexo, jedného z najväčších poskytovateľov potravinových služieb na svete, si vybudoval povesť vedúcej kulinárskej autority s know-how na prekladanie lekárskej dokumentácie. , dietetický a vedecký výskum kulinárskej ambrózie: výživné jedlo, ktoré si môžu hostia vychutnať, a priniesť lukratívny úspech.

Keď nie je na cestách, učí, prezentuje alebo neje, Saran a jeho partner Charles Burd sa môžu starať o americkú farmu Masala, farmu z devätnásteho storočia, ktorá sa nachádza na šesťdesiatich ôsmich akroch zvlnenej krajiny v štáte New York a je domovom láskyplne vychované zvieratá a domáce zvieratá plemena dedičstva vrátane dvoch psov, mačky, oviec, kačíc, husí, alpaky, sliepok, morčiat a kôz. Saran a Burd sa venujú odporúčaniam American Conservancy Breed Conservancy (ALBC) pri výbere živočíšnej populácie farmy a ilustrujú život od farmy po stôl tým, že miestnym reštauráciám poskytujú vajíčka plemena dedičstva. Jeden domov však nemôže definovať a obsahovať Saran, a tak keď nie sú v New Yorku na svojej farme, on a Charlie sú doma v Naí Dillí, meste jeho narodenia. Tu Saran trávi čas varením pre rodinu a priateľov a neustálym vzdelávaním sa od neznámych ľudí a priateľov.


Legenda vo svojej dobe - recepty

Šéfkuchár • Autor • Vychovávateľ • Poradca • Verejný rečník • Advokát farmy

Pohľad na kuchyňu ako na kulinárske a duchovné útočisko, šéfkuchár Master Suvir Saran, narodený v Novom Dillí, rozvíjal celoživotnú vášeň pre tradičné chute indickej kuchyne, vďaka čomu sa stal vynikajúcim kuchárom, autorom kuchárskej knihy, pedagógom a kulinárskym poradcom. Saranov prístupný štýl pomohol demystifikovať indickú kuchyňu v Amerike. Jeho schopnosť integrovať kultúry a zároveň vyzdvihovať osobitý charakter každého z nich formovala americkú Masalu, jeho kulinársku filozofiu, ktorá oslavuje to najlepšie z indickej, americkej a ďalších svetových kuchýň.

Saran, uznávaný kulinársky odbor, je predsedom ázijských kulinárskych štúdií pre Culinary Institute of America (CIA) a veľa cestuje, aby naučil publikum od domácich kuchárov a kolegov kuchárov po lekárov a odborníkov na výživu. Bol vystupujúcim rečníkom a hosťujúcim kuchárom na významných stretnutiach, ako sú Zdravé kuchyne, Zdravý život - kurz, ktorý vyučuje Harvardská škola verejného zdravia v spolupráci s CIA, Food Network's South Beach Wine & amp Food Festival, New York City Wine & amp Food Festival a mnoho ďalších. Saran taktiež viedol kurzy pre kulinárske centrá, výletné lode, školy a korporácie po celom svete.

Saran, známy svojim prístupom k indickým chutiam a technikám, napísal tri kuchárske knihy: Indická domáca kuchyňa: Nový úvod do indického jedla s viac ako 150 receptmi (Clarkson Potter, 2004) Americká masala: 125 nových klasík z mojej domácej kuchyne ( Clarkson Potter, 2007) a Masala Farm: Príbehy a recepty z neobvyklého života v krajine (Chronicle Books, 2011). Masala Farm bol finalistom Ceny Jamesa Bearda za najlepšiu americkú kuchársku knihu za rok 2011. Jeho recepty boli uvedené v kategóriách Bon Appétit, Cooking Light, Food & amp Wine, Fine Cooking, Travel + Leisure, Condé Nast Traveler, Departures, InStyle, The New York Times , The Wall Street Journal, Newsweek, Time, USA Today a mnoho ďalších. Bol uvádzaným porotcom v Iron Chef a Next Iron Chef v potravinovej sieti a mal mnoho vystúpení v národných reláciách. Na jar 2011 bol Saran vylomenou hviezdou v Bravo's Top Chef Masters.

Saran je už dlho považovaný za legendu v potravinových kruhoch v New Yorku, pretože v meste Devi získal hviezdu Michelin, prvú v indickej kuchyni a prvú vo všetkých nefrancúzskych alebo talianskych reštauráciách v Severnej Amerike. V Devi sa podelil o autentické chute indickej domácej kuchyne a pod Saranovým vedením Devi sústavne získaval obľúbené a kritické ohlasy a získal štvorhviezdičkové hodnotenie od TimeOUT NY, trojhviezdičkové hodnotenie od časopisu New York a dve hviezdičky od New York Times. Od svojho vzniku sa Devi stala múzou pre mnohé reštaurácie, ktoré ju chcú napodobniť v „modernom indickom“ žánri.

Naposledy bol Saran výkonným šéfkuchárom/majiteľom v úplne originálnom tapisérii v Greenwich Village v New Yorku. Menu Tapestry zdôraznilo Saranovo nuansové chápanie mnohých kuchýň veľkého sveta s receptami z viac ako tuctu krajín v akomkoľvek čase. Medzikultúrne jedlá a zvodné koktaily potešili kritikov i zákazníkov. Po príchode do Ameriky v 90. rokoch 20. storočia Saran navštevoval Školu výtvarných umení a stal sa kupujúcim domáceho nábytku v Bergdorfe Goodmanovi, riaditeľom merchandisingu v Henri Bendelovi a manažérom darčekového skladu v Metropolitnom múzeu umenia nesporne spochybňuje fotogenické útočisko Tapisérie. elegantný interiér a zámerne zvolené akcenty indického moderného umenia a dizajnu uplatnili jeho skúsenosti s merchandisingom a maloobchodom.

Od roku 2018 je Saran v predstavenstve skupiny pohostinstiev, ktorá pracuje na zriadení reštaurácie v hlavnom meste Naí Dillí. V súčasnej dobe táto skupina otvára hotel a reštauráciu so zámerom vyrásť ako vertikál pohostinstva, ktorý pokrýva dĺžku a šírku podniku. Saran vedie skupinu v oblasti kulinárskych a koncepčných myšlienok, vývoja a školenia. Svoju viac ako 25 -ročnú odbornosť v oblasti jemných a ležérnych jedál prinesie do Naí Dillí a snaží sa obnoviť súčasnú indickú kuchyňu - je priekopníkom v ceste, ako keď otvoril Devi v New Yorku.

Keď hovoríme, učíme a vystupujeme v myšlienkových líniách, ustupuje po celom svete. Saran použil jedlo ako most na zblíženie rôznych národov a skupín. Zahŕňa univerzálnosť kuchyne, jej bezhraničnú príťažlivosť a jej schopnosť liečiť sa tam, kde sú rany, a prekračovať hranice, v ktorých politika a história vytvorili rozdelenie. Jeho rozprávačská schopnosť, jeho nenásytná chuť po životopisoch, politických textoch a ďalších historických knihách a cesty po celom svete mu poskytli jedinečné chápanie zložitých geopolitických výziev. Pomocou týchto nástrojov si nájde priateľov, kde by sa ostatní cítili nemiestne a báli sa hovoriť, nieto aby si ich všimli. Jeho schopnosť ľahko sa učiť jazyky, zvládnutie mnohých kuchýň z celého sveta a expozícia ľuďom zo všetkých kútov sveta mu uľahčujú prostredie, ktoré je plné rozmanitosti. Having always been the other wherever he has made home, he fits in seamlessly, and with food he warms hearts, wins minds, brings peace, and makes lasting friendships.

Saran is the only chef on the nutrition advisory board to Brigham & Women’s Hospital at Harvard Medical School. In this role he works with physicians, dietitians, and nutritionists to ensure that culinary innovation meets fact-based science and trends and flavor meet taste and health. His three years spent training, presenting, and cooking across many accounts as Global Culinary Partner for Sodexo, one of the largest food service providers in the world, established his reputation as a leading culinary authority with the know-how to translate the tedium of medical, dietetic, and scientific research into culinary ambrosia: nutritious food that can both be embraced by the diner and bring lucrative success.

When he is not on the road teaching, presenting, or eating, Saran and his partner Charles Burd can be found caring for American Masala Farm, a nineteenth-century farm set on sixty-eight acres of rolling land in upstate New York and home to lovingly raised heritage-breed animals and pets, including two dogs, a cat, sheep, ducks, geese, alpacas, chickens, guinea hens, and goats. Saran and Burd are dedicated to the recommendations of the American Livestock Breed Conservancy (ALBC) in choosing the farm’s animal population and exemplify farm-to-table living by providing local restaurants with their heritage-breed eggs. But one home cannot define and contain Saran, and so, when not in New York at their farm, he and Charlie are at home in New Delhi, the city of his birth. Here Saran spends time cooking for family and friends and constantly learning from strangers and friends alike.


A Legend In His Time - Recipes

Chef • Author • Educator • Consultant • Public Speaker • Farm Advocate

Viewing the kitchen as both a culinary and spiritual haven, New Delhi-born Top Chef Master Suvir Saran has nurtured a lifelong passion for the traditional flavors of Indian cooking leading him to become an accomplished chef, cookbook author, educator, and culinary consultant. Saran’s approachable style has helped demystify Indian cuisine in America. His ability to integrate cultures whilst exalting each one’s distinct character has formed American Masala, his culinary philosophy, which celebrates the best of Indian, American, and other world cuisines.

A respected culinary authority, Saran is Chairman of Asian Culinary Studies for the Culinary Institute of America (CIA) and travels extensively to teach audiences ranging from home cooks and fellow chefs to physicians and nutritionists. He has been a featured speaker and guest chef for notable gatherings such as Healthy Kitchens, Healthy Lives—a course taught by Harvard School Of Public Health in collaboration with the CIA, Food Network’s South Beach Wine & Food Festival, the New York City Wine & Food Festival, and many others. Saran has also led classes for culinary centers, cruise lines, schools, and corporations worldwide.

Renowned for his accessible approach to Indian flavors and techniques, Saran has penned three cookbooks: Indian Home Cooking: A Fresh Introduction to Indian Food, with More Than 150 Recipes (Clarkson Potter, 2004) American Masala: 125 New Classics from My Home Kitchen (Clarkson Potter, 2007) and Masala Farm: Stories and Recipes from an Uncommon Life in the Country (Chronicle Books, 2011). Masala Farm was a James Beard Award finalist for Best American Cookbook for 2011. His recipes have been featured in Bon Appétit, Cooking Light, Food & Wine, Fine Cooking, Travel + Leisure, Condé Nast Traveler, Departures, InStyle, The New York Times, The Wall Street Journal, Newsweek, Time, USA Today, and many more. He has been a featured judge on Iron Chef and Next Iron Chef on the Food Network and has had numerous appearances on national broadcasts. In spring 2011, Saran was a break-out star on Bravo’s Top Chef Masters.

Saran has long been regarded as a legend in New York City food circles, having garnered a Michelin star at Devi, a first for Indian cuisine as well as the first for any non-French or non-Italian restaurants in North America. At Devi he shared the authentic flavors of Indian home cooking and, under Saran’s leadership, Devi consistently received popular and critical acclaim and earned a four-star rating from TimeOUT NY, a three-star rating from New York magazine, and two stars from the New York Times. Since its inception, Devi became a muse to many restaurants looking to emulate it in the “modern Indian” genre.

Most recently, Saran was Executive Chef/Owner at the utterly original Tapestry, in Greenwich Village, New York. Tapestry’s menu highlighted Saran’s nuanced understanding of many grand world cuisines, featuring recipes from over a dozen countries at any given time. Cross-cultural dishes and seductive cocktails delighted critics and customers alike. After arriving in America in the 1990s, Saran attended School of Visual Arts and went on to become a buyer for home furnishings at Bergdorf Goodman, merchandising director at Henri Bendel, and manager for the Metropolitan Museum of Art gift stores the photogenic haven of Tapestry’s undeniably chic interiors and deliberately chosen Indian modern art and design accents put his merchandising and retailing experience to work.

Since 2018, Saran has been on the board of a hospitality group working to establish a restaurant in New Delhi’s Capital Region. Currently this group is opening a hotel and restaurant with the intent to grow as a hospitality vertical that covers the length and breadth of the business. Saran leads the group both in culinary and concept ideation, development, and training. Bringing his 25+ years of expertise in fine and casual dining to New Delhi, he looks to recreate contemporary Indian cuisine - pioneering the way as he did when he opened Devi in NYC.

Speaking, teaching, and appearing at thought leadership retreats worldwide Saran has used food as a bridge to bring disparate peoples and groups together. He embraces the universality of cuisine, its borderless appeal, and its ability to heal where there are wounds and transcend borders where politics and history have created divisions. His storytelling prowess, his voracious appetite for biographies, political texts, and other historical books, along with his travels around the world have given him a unique understanding of complex geo-political challenges. Using these tools, he makes friends where others would feel out of place and afraid to speak, let alone be noticed. His ability to learn languages easily, his mastery of many cuisines from around the globe, and his exposure to people from all corners of the world gives him an ease in settings that are bursting with diversity. Having always been the other wherever he has made home, he fits in seamlessly, and with food he warms hearts, wins minds, brings peace, and makes lasting friendships.

Saran is the only chef on the nutrition advisory board to Brigham & Women’s Hospital at Harvard Medical School. In this role he works with physicians, dietitians, and nutritionists to ensure that culinary innovation meets fact-based science and trends and flavor meet taste and health. His three years spent training, presenting, and cooking across many accounts as Global Culinary Partner for Sodexo, one of the largest food service providers in the world, established his reputation as a leading culinary authority with the know-how to translate the tedium of medical, dietetic, and scientific research into culinary ambrosia: nutritious food that can both be embraced by the diner and bring lucrative success.

When he is not on the road teaching, presenting, or eating, Saran and his partner Charles Burd can be found caring for American Masala Farm, a nineteenth-century farm set on sixty-eight acres of rolling land in upstate New York and home to lovingly raised heritage-breed animals and pets, including two dogs, a cat, sheep, ducks, geese, alpacas, chickens, guinea hens, and goats. Saran and Burd are dedicated to the recommendations of the American Livestock Breed Conservancy (ALBC) in choosing the farm’s animal population and exemplify farm-to-table living by providing local restaurants with their heritage-breed eggs. But one home cannot define and contain Saran, and so, when not in New York at their farm, he and Charlie are at home in New Delhi, the city of his birth. Here Saran spends time cooking for family and friends and constantly learning from strangers and friends alike.


A Legend In His Time - Recipes

Chef • Author • Educator • Consultant • Public Speaker • Farm Advocate

Viewing the kitchen as both a culinary and spiritual haven, New Delhi-born Top Chef Master Suvir Saran has nurtured a lifelong passion for the traditional flavors of Indian cooking leading him to become an accomplished chef, cookbook author, educator, and culinary consultant. Saran’s approachable style has helped demystify Indian cuisine in America. His ability to integrate cultures whilst exalting each one’s distinct character has formed American Masala, his culinary philosophy, which celebrates the best of Indian, American, and other world cuisines.

A respected culinary authority, Saran is Chairman of Asian Culinary Studies for the Culinary Institute of America (CIA) and travels extensively to teach audiences ranging from home cooks and fellow chefs to physicians and nutritionists. He has been a featured speaker and guest chef for notable gatherings such as Healthy Kitchens, Healthy Lives—a course taught by Harvard School Of Public Health in collaboration with the CIA, Food Network’s South Beach Wine & Food Festival, the New York City Wine & Food Festival, and many others. Saran has also led classes for culinary centers, cruise lines, schools, and corporations worldwide.

Renowned for his accessible approach to Indian flavors and techniques, Saran has penned three cookbooks: Indian Home Cooking: A Fresh Introduction to Indian Food, with More Than 150 Recipes (Clarkson Potter, 2004) American Masala: 125 New Classics from My Home Kitchen (Clarkson Potter, 2007) and Masala Farm: Stories and Recipes from an Uncommon Life in the Country (Chronicle Books, 2011). Masala Farm was a James Beard Award finalist for Best American Cookbook for 2011. His recipes have been featured in Bon Appétit, Cooking Light, Food & Wine, Fine Cooking, Travel + Leisure, Condé Nast Traveler, Departures, InStyle, The New York Times, The Wall Street Journal, Newsweek, Time, USA Today, and many more. He has been a featured judge on Iron Chef and Next Iron Chef on the Food Network and has had numerous appearances on national broadcasts. In spring 2011, Saran was a break-out star on Bravo’s Top Chef Masters.

Saran has long been regarded as a legend in New York City food circles, having garnered a Michelin star at Devi, a first for Indian cuisine as well as the first for any non-French or non-Italian restaurants in North America. At Devi he shared the authentic flavors of Indian home cooking and, under Saran’s leadership, Devi consistently received popular and critical acclaim and earned a four-star rating from TimeOUT NY, a three-star rating from New York magazine, and two stars from the New York Times. Since its inception, Devi became a muse to many restaurants looking to emulate it in the “modern Indian” genre.

Most recently, Saran was Executive Chef/Owner at the utterly original Tapestry, in Greenwich Village, New York. Tapestry’s menu highlighted Saran’s nuanced understanding of many grand world cuisines, featuring recipes from over a dozen countries at any given time. Cross-cultural dishes and seductive cocktails delighted critics and customers alike. After arriving in America in the 1990s, Saran attended School of Visual Arts and went on to become a buyer for home furnishings at Bergdorf Goodman, merchandising director at Henri Bendel, and manager for the Metropolitan Museum of Art gift stores the photogenic haven of Tapestry’s undeniably chic interiors and deliberately chosen Indian modern art and design accents put his merchandising and retailing experience to work.

Since 2018, Saran has been on the board of a hospitality group working to establish a restaurant in New Delhi’s Capital Region. Currently this group is opening a hotel and restaurant with the intent to grow as a hospitality vertical that covers the length and breadth of the business. Saran leads the group both in culinary and concept ideation, development, and training. Bringing his 25+ years of expertise in fine and casual dining to New Delhi, he looks to recreate contemporary Indian cuisine - pioneering the way as he did when he opened Devi in NYC.

Speaking, teaching, and appearing at thought leadership retreats worldwide Saran has used food as a bridge to bring disparate peoples and groups together. He embraces the universality of cuisine, its borderless appeal, and its ability to heal where there are wounds and transcend borders where politics and history have created divisions. His storytelling prowess, his voracious appetite for biographies, political texts, and other historical books, along with his travels around the world have given him a unique understanding of complex geo-political challenges. Using these tools, he makes friends where others would feel out of place and afraid to speak, let alone be noticed. His ability to learn languages easily, his mastery of many cuisines from around the globe, and his exposure to people from all corners of the world gives him an ease in settings that are bursting with diversity. Having always been the other wherever he has made home, he fits in seamlessly, and with food he warms hearts, wins minds, brings peace, and makes lasting friendships.

Saran is the only chef on the nutrition advisory board to Brigham & Women’s Hospital at Harvard Medical School. In this role he works with physicians, dietitians, and nutritionists to ensure that culinary innovation meets fact-based science and trends and flavor meet taste and health. His three years spent training, presenting, and cooking across many accounts as Global Culinary Partner for Sodexo, one of the largest food service providers in the world, established his reputation as a leading culinary authority with the know-how to translate the tedium of medical, dietetic, and scientific research into culinary ambrosia: nutritious food that can both be embraced by the diner and bring lucrative success.

When he is not on the road teaching, presenting, or eating, Saran and his partner Charles Burd can be found caring for American Masala Farm, a nineteenth-century farm set on sixty-eight acres of rolling land in upstate New York and home to lovingly raised heritage-breed animals and pets, including two dogs, a cat, sheep, ducks, geese, alpacas, chickens, guinea hens, and goats. Saran and Burd are dedicated to the recommendations of the American Livestock Breed Conservancy (ALBC) in choosing the farm’s animal population and exemplify farm-to-table living by providing local restaurants with their heritage-breed eggs. But one home cannot define and contain Saran, and so, when not in New York at their farm, he and Charlie are at home in New Delhi, the city of his birth. Here Saran spends time cooking for family and friends and constantly learning from strangers and friends alike.


A Legend In His Time - Recipes

Chef • Author • Educator • Consultant • Public Speaker • Farm Advocate

Viewing the kitchen as both a culinary and spiritual haven, New Delhi-born Top Chef Master Suvir Saran has nurtured a lifelong passion for the traditional flavors of Indian cooking leading him to become an accomplished chef, cookbook author, educator, and culinary consultant. Saran’s approachable style has helped demystify Indian cuisine in America. His ability to integrate cultures whilst exalting each one’s distinct character has formed American Masala, his culinary philosophy, which celebrates the best of Indian, American, and other world cuisines.

A respected culinary authority, Saran is Chairman of Asian Culinary Studies for the Culinary Institute of America (CIA) and travels extensively to teach audiences ranging from home cooks and fellow chefs to physicians and nutritionists. He has been a featured speaker and guest chef for notable gatherings such as Healthy Kitchens, Healthy Lives—a course taught by Harvard School Of Public Health in collaboration with the CIA, Food Network’s South Beach Wine & Food Festival, the New York City Wine & Food Festival, and many others. Saran has also led classes for culinary centers, cruise lines, schools, and corporations worldwide.

Renowned for his accessible approach to Indian flavors and techniques, Saran has penned three cookbooks: Indian Home Cooking: A Fresh Introduction to Indian Food, with More Than 150 Recipes (Clarkson Potter, 2004) American Masala: 125 New Classics from My Home Kitchen (Clarkson Potter, 2007) and Masala Farm: Stories and Recipes from an Uncommon Life in the Country (Chronicle Books, 2011). Masala Farm was a James Beard Award finalist for Best American Cookbook for 2011. His recipes have been featured in Bon Appétit, Cooking Light, Food & Wine, Fine Cooking, Travel + Leisure, Condé Nast Traveler, Departures, InStyle, The New York Times, The Wall Street Journal, Newsweek, Time, USA Today, and many more. He has been a featured judge on Iron Chef and Next Iron Chef on the Food Network and has had numerous appearances on national broadcasts. In spring 2011, Saran was a break-out star on Bravo’s Top Chef Masters.

Saran has long been regarded as a legend in New York City food circles, having garnered a Michelin star at Devi, a first for Indian cuisine as well as the first for any non-French or non-Italian restaurants in North America. At Devi he shared the authentic flavors of Indian home cooking and, under Saran’s leadership, Devi consistently received popular and critical acclaim and earned a four-star rating from TimeOUT NY, a three-star rating from New York magazine, and two stars from the New York Times. Since its inception, Devi became a muse to many restaurants looking to emulate it in the “modern Indian” genre.

Most recently, Saran was Executive Chef/Owner at the utterly original Tapestry, in Greenwich Village, New York. Tapestry’s menu highlighted Saran’s nuanced understanding of many grand world cuisines, featuring recipes from over a dozen countries at any given time. Cross-cultural dishes and seductive cocktails delighted critics and customers alike. After arriving in America in the 1990s, Saran attended School of Visual Arts and went on to become a buyer for home furnishings at Bergdorf Goodman, merchandising director at Henri Bendel, and manager for the Metropolitan Museum of Art gift stores the photogenic haven of Tapestry’s undeniably chic interiors and deliberately chosen Indian modern art and design accents put his merchandising and retailing experience to work.

Since 2018, Saran has been on the board of a hospitality group working to establish a restaurant in New Delhi’s Capital Region. Currently this group is opening a hotel and restaurant with the intent to grow as a hospitality vertical that covers the length and breadth of the business. Saran leads the group both in culinary and concept ideation, development, and training. Bringing his 25+ years of expertise in fine and casual dining to New Delhi, he looks to recreate contemporary Indian cuisine - pioneering the way as he did when he opened Devi in NYC.

Speaking, teaching, and appearing at thought leadership retreats worldwide Saran has used food as a bridge to bring disparate peoples and groups together. He embraces the universality of cuisine, its borderless appeal, and its ability to heal where there are wounds and transcend borders where politics and history have created divisions. His storytelling prowess, his voracious appetite for biographies, political texts, and other historical books, along with his travels around the world have given him a unique understanding of complex geo-political challenges. Using these tools, he makes friends where others would feel out of place and afraid to speak, let alone be noticed. His ability to learn languages easily, his mastery of many cuisines from around the globe, and his exposure to people from all corners of the world gives him an ease in settings that are bursting with diversity. Having always been the other wherever he has made home, he fits in seamlessly, and with food he warms hearts, wins minds, brings peace, and makes lasting friendships.

Saran is the only chef on the nutrition advisory board to Brigham & Women’s Hospital at Harvard Medical School. In this role he works with physicians, dietitians, and nutritionists to ensure that culinary innovation meets fact-based science and trends and flavor meet taste and health. His three years spent training, presenting, and cooking across many accounts as Global Culinary Partner for Sodexo, one of the largest food service providers in the world, established his reputation as a leading culinary authority with the know-how to translate the tedium of medical, dietetic, and scientific research into culinary ambrosia: nutritious food that can both be embraced by the diner and bring lucrative success.

When he is not on the road teaching, presenting, or eating, Saran and his partner Charles Burd can be found caring for American Masala Farm, a nineteenth-century farm set on sixty-eight acres of rolling land in upstate New York and home to lovingly raised heritage-breed animals and pets, including two dogs, a cat, sheep, ducks, geese, alpacas, chickens, guinea hens, and goats. Saran and Burd are dedicated to the recommendations of the American Livestock Breed Conservancy (ALBC) in choosing the farm’s animal population and exemplify farm-to-table living by providing local restaurants with their heritage-breed eggs. But one home cannot define and contain Saran, and so, when not in New York at their farm, he and Charlie are at home in New Delhi, the city of his birth. Here Saran spends time cooking for family and friends and constantly learning from strangers and friends alike.


A Legend In His Time - Recipes

Chef • Author • Educator • Consultant • Public Speaker • Farm Advocate

Viewing the kitchen as both a culinary and spiritual haven, New Delhi-born Top Chef Master Suvir Saran has nurtured a lifelong passion for the traditional flavors of Indian cooking leading him to become an accomplished chef, cookbook author, educator, and culinary consultant. Saran’s approachable style has helped demystify Indian cuisine in America. His ability to integrate cultures whilst exalting each one’s distinct character has formed American Masala, his culinary philosophy, which celebrates the best of Indian, American, and other world cuisines.

A respected culinary authority, Saran is Chairman of Asian Culinary Studies for the Culinary Institute of America (CIA) and travels extensively to teach audiences ranging from home cooks and fellow chefs to physicians and nutritionists. He has been a featured speaker and guest chef for notable gatherings such as Healthy Kitchens, Healthy Lives—a course taught by Harvard School Of Public Health in collaboration with the CIA, Food Network’s South Beach Wine & Food Festival, the New York City Wine & Food Festival, and many others. Saran has also led classes for culinary centers, cruise lines, schools, and corporations worldwide.

Renowned for his accessible approach to Indian flavors and techniques, Saran has penned three cookbooks: Indian Home Cooking: A Fresh Introduction to Indian Food, with More Than 150 Recipes (Clarkson Potter, 2004) American Masala: 125 New Classics from My Home Kitchen (Clarkson Potter, 2007) and Masala Farm: Stories and Recipes from an Uncommon Life in the Country (Chronicle Books, 2011). Masala Farm was a James Beard Award finalist for Best American Cookbook for 2011. His recipes have been featured in Bon Appétit, Cooking Light, Food & Wine, Fine Cooking, Travel + Leisure, Condé Nast Traveler, Departures, InStyle, The New York Times, The Wall Street Journal, Newsweek, Time, USA Today, and many more. He has been a featured judge on Iron Chef and Next Iron Chef on the Food Network and has had numerous appearances on national broadcasts. In spring 2011, Saran was a break-out star on Bravo’s Top Chef Masters.

Saran has long been regarded as a legend in New York City food circles, having garnered a Michelin star at Devi, a first for Indian cuisine as well as the first for any non-French or non-Italian restaurants in North America. At Devi he shared the authentic flavors of Indian home cooking and, under Saran’s leadership, Devi consistently received popular and critical acclaim and earned a four-star rating from TimeOUT NY, a three-star rating from New York magazine, and two stars from the New York Times. Since its inception, Devi became a muse to many restaurants looking to emulate it in the “modern Indian” genre.

Most recently, Saran was Executive Chef/Owner at the utterly original Tapestry, in Greenwich Village, New York. Tapestry’s menu highlighted Saran’s nuanced understanding of many grand world cuisines, featuring recipes from over a dozen countries at any given time. Cross-cultural dishes and seductive cocktails delighted critics and customers alike. After arriving in America in the 1990s, Saran attended School of Visual Arts and went on to become a buyer for home furnishings at Bergdorf Goodman, merchandising director at Henri Bendel, and manager for the Metropolitan Museum of Art gift stores the photogenic haven of Tapestry’s undeniably chic interiors and deliberately chosen Indian modern art and design accents put his merchandising and retailing experience to work.

Since 2018, Saran has been on the board of a hospitality group working to establish a restaurant in New Delhi’s Capital Region. Currently this group is opening a hotel and restaurant with the intent to grow as a hospitality vertical that covers the length and breadth of the business. Saran leads the group both in culinary and concept ideation, development, and training. Bringing his 25+ years of expertise in fine and casual dining to New Delhi, he looks to recreate contemporary Indian cuisine - pioneering the way as he did when he opened Devi in NYC.

Speaking, teaching, and appearing at thought leadership retreats worldwide Saran has used food as a bridge to bring disparate peoples and groups together. He embraces the universality of cuisine, its borderless appeal, and its ability to heal where there are wounds and transcend borders where politics and history have created divisions. His storytelling prowess, his voracious appetite for biographies, political texts, and other historical books, along with his travels around the world have given him a unique understanding of complex geo-political challenges. Using these tools, he makes friends where others would feel out of place and afraid to speak, let alone be noticed. His ability to learn languages easily, his mastery of many cuisines from around the globe, and his exposure to people from all corners of the world gives him an ease in settings that are bursting with diversity. Having always been the other wherever he has made home, he fits in seamlessly, and with food he warms hearts, wins minds, brings peace, and makes lasting friendships.

Saran is the only chef on the nutrition advisory board to Brigham & Women’s Hospital at Harvard Medical School. In this role he works with physicians, dietitians, and nutritionists to ensure that culinary innovation meets fact-based science and trends and flavor meet taste and health. His three years spent training, presenting, and cooking across many accounts as Global Culinary Partner for Sodexo, one of the largest food service providers in the world, established his reputation as a leading culinary authority with the know-how to translate the tedium of medical, dietetic, and scientific research into culinary ambrosia: nutritious food that can both be embraced by the diner and bring lucrative success.

When he is not on the road teaching, presenting, or eating, Saran and his partner Charles Burd can be found caring for American Masala Farm, a nineteenth-century farm set on sixty-eight acres of rolling land in upstate New York and home to lovingly raised heritage-breed animals and pets, including two dogs, a cat, sheep, ducks, geese, alpacas, chickens, guinea hens, and goats. Saran and Burd are dedicated to the recommendations of the American Livestock Breed Conservancy (ALBC) in choosing the farm’s animal population and exemplify farm-to-table living by providing local restaurants with their heritage-breed eggs. But one home cannot define and contain Saran, and so, when not in New York at their farm, he and Charlie are at home in New Delhi, the city of his birth. Here Saran spends time cooking for family and friends and constantly learning from strangers and friends alike.


A Legend In His Time - Recipes

Chef • Author • Educator • Consultant • Public Speaker • Farm Advocate

Viewing the kitchen as both a culinary and spiritual haven, New Delhi-born Top Chef Master Suvir Saran has nurtured a lifelong passion for the traditional flavors of Indian cooking leading him to become an accomplished chef, cookbook author, educator, and culinary consultant. Saran’s approachable style has helped demystify Indian cuisine in America. His ability to integrate cultures whilst exalting each one’s distinct character has formed American Masala, his culinary philosophy, which celebrates the best of Indian, American, and other world cuisines.

A respected culinary authority, Saran is Chairman of Asian Culinary Studies for the Culinary Institute of America (CIA) and travels extensively to teach audiences ranging from home cooks and fellow chefs to physicians and nutritionists. He has been a featured speaker and guest chef for notable gatherings such as Healthy Kitchens, Healthy Lives—a course taught by Harvard School Of Public Health in collaboration with the CIA, Food Network’s South Beach Wine & Food Festival, the New York City Wine & Food Festival, and many others. Saran has also led classes for culinary centers, cruise lines, schools, and corporations worldwide.

Renowned for his accessible approach to Indian flavors and techniques, Saran has penned three cookbooks: Indian Home Cooking: A Fresh Introduction to Indian Food, with More Than 150 Recipes (Clarkson Potter, 2004) American Masala: 125 New Classics from My Home Kitchen (Clarkson Potter, 2007) and Masala Farm: Stories and Recipes from an Uncommon Life in the Country (Chronicle Books, 2011). Masala Farm was a James Beard Award finalist for Best American Cookbook for 2011. His recipes have been featured in Bon Appétit, Cooking Light, Food & Wine, Fine Cooking, Travel + Leisure, Condé Nast Traveler, Departures, InStyle, The New York Times, The Wall Street Journal, Newsweek, Time, USA Today, and many more. He has been a featured judge on Iron Chef and Next Iron Chef on the Food Network and has had numerous appearances on national broadcasts. In spring 2011, Saran was a break-out star on Bravo’s Top Chef Masters.

Saran has long been regarded as a legend in New York City food circles, having garnered a Michelin star at Devi, a first for Indian cuisine as well as the first for any non-French or non-Italian restaurants in North America. At Devi he shared the authentic flavors of Indian home cooking and, under Saran’s leadership, Devi consistently received popular and critical acclaim and earned a four-star rating from TimeOUT NY, a three-star rating from New York magazine, and two stars from the New York Times. Since its inception, Devi became a muse to many restaurants looking to emulate it in the “modern Indian” genre.

Most recently, Saran was Executive Chef/Owner at the utterly original Tapestry, in Greenwich Village, New York. Tapestry’s menu highlighted Saran’s nuanced understanding of many grand world cuisines, featuring recipes from over a dozen countries at any given time. Cross-cultural dishes and seductive cocktails delighted critics and customers alike. After arriving in America in the 1990s, Saran attended School of Visual Arts and went on to become a buyer for home furnishings at Bergdorf Goodman, merchandising director at Henri Bendel, and manager for the Metropolitan Museum of Art gift stores the photogenic haven of Tapestry’s undeniably chic interiors and deliberately chosen Indian modern art and design accents put his merchandising and retailing experience to work.

Since 2018, Saran has been on the board of a hospitality group working to establish a restaurant in New Delhi’s Capital Region. Currently this group is opening a hotel and restaurant with the intent to grow as a hospitality vertical that covers the length and breadth of the business. Saran leads the group both in culinary and concept ideation, development, and training. Bringing his 25+ years of expertise in fine and casual dining to New Delhi, he looks to recreate contemporary Indian cuisine - pioneering the way as he did when he opened Devi in NYC.

Speaking, teaching, and appearing at thought leadership retreats worldwide Saran has used food as a bridge to bring disparate peoples and groups together. He embraces the universality of cuisine, its borderless appeal, and its ability to heal where there are wounds and transcend borders where politics and history have created divisions. His storytelling prowess, his voracious appetite for biographies, political texts, and other historical books, along with his travels around the world have given him a unique understanding of complex geo-political challenges. Using these tools, he makes friends where others would feel out of place and afraid to speak, let alone be noticed. His ability to learn languages easily, his mastery of many cuisines from around the globe, and his exposure to people from all corners of the world gives him an ease in settings that are bursting with diversity. Having always been the other wherever he has made home, he fits in seamlessly, and with food he warms hearts, wins minds, brings peace, and makes lasting friendships.

Saran is the only chef on the nutrition advisory board to Brigham & Women’s Hospital at Harvard Medical School. In this role he works with physicians, dietitians, and nutritionists to ensure that culinary innovation meets fact-based science and trends and flavor meet taste and health. His three years spent training, presenting, and cooking across many accounts as Global Culinary Partner for Sodexo, one of the largest food service providers in the world, established his reputation as a leading culinary authority with the know-how to translate the tedium of medical, dietetic, and scientific research into culinary ambrosia: nutritious food that can both be embraced by the diner and bring lucrative success.

When he is not on the road teaching, presenting, or eating, Saran and his partner Charles Burd can be found caring for American Masala Farm, a nineteenth-century farm set on sixty-eight acres of rolling land in upstate New York and home to lovingly raised heritage-breed animals and pets, including two dogs, a cat, sheep, ducks, geese, alpacas, chickens, guinea hens, and goats. Saran and Burd are dedicated to the recommendations of the American Livestock Breed Conservancy (ALBC) in choosing the farm’s animal population and exemplify farm-to-table living by providing local restaurants with their heritage-breed eggs. But one home cannot define and contain Saran, and so, when not in New York at their farm, he and Charlie are at home in New Delhi, the city of his birth. Here Saran spends time cooking for family and friends and constantly learning from strangers and friends alike.


A Legend In His Time - Recipes

Chef • Author • Educator • Consultant • Public Speaker • Farm Advocate

Viewing the kitchen as both a culinary and spiritual haven, New Delhi-born Top Chef Master Suvir Saran has nurtured a lifelong passion for the traditional flavors of Indian cooking leading him to become an accomplished chef, cookbook author, educator, and culinary consultant. Saran’s approachable style has helped demystify Indian cuisine in America. His ability to integrate cultures whilst exalting each one’s distinct character has formed American Masala, his culinary philosophy, which celebrates the best of Indian, American, and other world cuisines.

A respected culinary authority, Saran is Chairman of Asian Culinary Studies for the Culinary Institute of America (CIA) and travels extensively to teach audiences ranging from home cooks and fellow chefs to physicians and nutritionists. He has been a featured speaker and guest chef for notable gatherings such as Healthy Kitchens, Healthy Lives—a course taught by Harvard School Of Public Health in collaboration with the CIA, Food Network’s South Beach Wine & Food Festival, the New York City Wine & Food Festival, and many others. Saran has also led classes for culinary centers, cruise lines, schools, and corporations worldwide.

Renowned for his accessible approach to Indian flavors and techniques, Saran has penned three cookbooks: Indian Home Cooking: A Fresh Introduction to Indian Food, with More Than 150 Recipes (Clarkson Potter, 2004) American Masala: 125 New Classics from My Home Kitchen (Clarkson Potter, 2007) and Masala Farm: Stories and Recipes from an Uncommon Life in the Country (Chronicle Books, 2011). Masala Farm was a James Beard Award finalist for Best American Cookbook for 2011. His recipes have been featured in Bon Appétit, Cooking Light, Food & Wine, Fine Cooking, Travel + Leisure, Condé Nast Traveler, Departures, InStyle, The New York Times, The Wall Street Journal, Newsweek, Time, USA Today, and many more. He has been a featured judge on Iron Chef and Next Iron Chef on the Food Network and has had numerous appearances on national broadcasts. In spring 2011, Saran was a break-out star on Bravo’s Top Chef Masters.

Saran has long been regarded as a legend in New York City food circles, having garnered a Michelin star at Devi, a first for Indian cuisine as well as the first for any non-French or non-Italian restaurants in North America. At Devi he shared the authentic flavors of Indian home cooking and, under Saran’s leadership, Devi consistently received popular and critical acclaim and earned a four-star rating from TimeOUT NY, a three-star rating from New York magazine, and two stars from the New York Times. Since its inception, Devi became a muse to many restaurants looking to emulate it in the “modern Indian” genre.

Most recently, Saran was Executive Chef/Owner at the utterly original Tapestry, in Greenwich Village, New York. Tapestry’s menu highlighted Saran’s nuanced understanding of many grand world cuisines, featuring recipes from over a dozen countries at any given time. Cross-cultural dishes and seductive cocktails delighted critics and customers alike. After arriving in America in the 1990s, Saran attended School of Visual Arts and went on to become a buyer for home furnishings at Bergdorf Goodman, merchandising director at Henri Bendel, and manager for the Metropolitan Museum of Art gift stores the photogenic haven of Tapestry’s undeniably chic interiors and deliberately chosen Indian modern art and design accents put his merchandising and retailing experience to work.

Since 2018, Saran has been on the board of a hospitality group working to establish a restaurant in New Delhi’s Capital Region. Currently this group is opening a hotel and restaurant with the intent to grow as a hospitality vertical that covers the length and breadth of the business. Saran leads the group both in culinary and concept ideation, development, and training. Bringing his 25+ years of expertise in fine and casual dining to New Delhi, he looks to recreate contemporary Indian cuisine - pioneering the way as he did when he opened Devi in NYC.

Speaking, teaching, and appearing at thought leadership retreats worldwide Saran has used food as a bridge to bring disparate peoples and groups together. He embraces the universality of cuisine, its borderless appeal, and its ability to heal where there are wounds and transcend borders where politics and history have created divisions. His storytelling prowess, his voracious appetite for biographies, political texts, and other historical books, along with his travels around the world have given him a unique understanding of complex geo-political challenges. Using these tools, he makes friends where others would feel out of place and afraid to speak, let alone be noticed. His ability to learn languages easily, his mastery of many cuisines from around the globe, and his exposure to people from all corners of the world gives him an ease in settings that are bursting with diversity. Having always been the other wherever he has made home, he fits in seamlessly, and with food he warms hearts, wins minds, brings peace, and makes lasting friendships.

Saran is the only chef on the nutrition advisory board to Brigham & Women’s Hospital at Harvard Medical School. In this role he works with physicians, dietitians, and nutritionists to ensure that culinary innovation meets fact-based science and trends and flavor meet taste and health. His three years spent training, presenting, and cooking across many accounts as Global Culinary Partner for Sodexo, one of the largest food service providers in the world, established his reputation as a leading culinary authority with the know-how to translate the tedium of medical, dietetic, and scientific research into culinary ambrosia: nutritious food that can both be embraced by the diner and bring lucrative success.

When he is not on the road teaching, presenting, or eating, Saran and his partner Charles Burd can be found caring for American Masala Farm, a nineteenth-century farm set on sixty-eight acres of rolling land in upstate New York and home to lovingly raised heritage-breed animals and pets, including two dogs, a cat, sheep, ducks, geese, alpacas, chickens, guinea hens, and goats. Saran and Burd are dedicated to the recommendations of the American Livestock Breed Conservancy (ALBC) in choosing the farm’s animal population and exemplify farm-to-table living by providing local restaurants with their heritage-breed eggs. But one home cannot define and contain Saran, and so, when not in New York at their farm, he and Charlie are at home in New Delhi, the city of his birth. Here Saran spends time cooking for family and friends and constantly learning from strangers and friends alike.


Pozri si video: Первый Генетически Модифицированный Человек Элизабет Пэрриш (December 2021).