Hot chef, meme sensation ‘Salt Bae’ to open restos in London, New York

If you’re well versed on the latest trends that the internet and social media has to offer, chances are you’ve stumbled upon a video of a suave-looking man expertly filleting and sprinkling salt on a slab of meat.

After his clip was shared on Instagram, the internet quickly dubbed him as the eccentric and sensual chef “Salt Bae”, but in real life, Turkish restaurant owner Nusret Gökçe is just a simple man with a burning passion for cooking meat.

The viral pony-tailed chef, who co-owns the global Nusr-et chain of grill houses, has since become one of the most popular memes of 2017—with his clip reaching 8 million views and even gaining 2.5 million followers on Instagram.

His magnificent salt-sprinkling pose has been imitated online in several spoof videos, while his likeness was even printed on T-shirts worn by celebrities like pop star Rihanna.

Gökçe’s sudden popularity has even reached a global scale and was immortalized in graffiti in Melbourne.

Banking on his recent name recognition, “Salt Bae” will reportedly expand his business and open branches in London and New York over the next few months, according to Business Insider.

Despite not knowing any foreign language apart from native tongue, the proud father of nine is optimistic that he’ll be able to “communicate with people through meat.”

The internet sensation also said he’s amazed of his sudden fame and even shared the story behind the salt meme.

“That move at the end [salting] came automatically,” he was quoted as saying in the report. “I did not do that to show off. It is just my signature. You can think of it [as] a kind of final touch for a painting. It was a final touch to the meat; I was blessing the meat.”

Gökçe added that his videos online were mostly shot by his staff, in an effort to promote his restaurants.

Although most people would see him as ”uncouth,” Gökçe is incredibly modest and shared that he came from humble beginnings.

“I am the son of a mine worker. My father and mother [are not literate],” Gökçe shared. “I cannot go to school due to financial difficulties. I started [working for] a butcher as an apprentice when I was 14. Meat has become a passion for me.” Khristian Ibarrola

source: technology.inquirer.net

Art Smith shares weight-loss tips in latest book

NEW YORK - Celebrity chef Art Smith, who shed 100 pounds (45 kg) after being diagnosed with diabetes three years ago, shares his weight-loss tips and healthy recipes in his newest cookbook, "Art Smith's Healthy Comfort."

Smith, known for his Southern-inspired cuisine, has six restaurants dotted around the United States, including Table Fifty-Two in Chicago and New York's Joanne Trattoria, which is a joint venture with the parents of pop star Lady Gaga.

Before opening his own restaurant the Florida native spent 10 years as the personal chef of media mogul and actress Oprah Winfrey. He has also cooked for President Barack Obama and other world leaders.

Smith, 53, spoke to Reuters about healthy living, losing a television job and cooking for former South African President Nelson Mandela.  









Q: There are so many diet cookbooks out there. Why did you decide to do one?

A: With this book, it was first one that the publisher allowed us to include calories counts in. Before they wouldn't do it ... That showed how people have changed. When they asked me to write another book I said I don't want to do a diet book. I want to show people more of a lifestyle, and how I eat and how I would like to eat. And what I did was that I put together a lot of delicious, healthy recipes.

Q: What were your food nemeses?

A: When I was diagnosed with adult diabetes, the doctor said, 'Control your diet or I have to put you on medication.' So I went on medication rather than address the diet. I did that for a year or so but I wasn't getting better. One of the biggest problems with my diet was that I would use sugar and caffeine to keep my energy level high.

I am a bit of a high-strung person. I would be drinking six packs of diet sodas everyday and eating huge amounts of food at night because I hadn't eaten anything else during the day.

Q: So your diabetes came at a crossroads in your life?

A: At 49, I saw myself in a not very good place with my health. I've cooked for billionaires, celebrities and all kinds of people. I was used to cooking food more on the healthy side for them. I have been doing it for years. Whatever diet they brought to me, I did it for them. I never liked diets. I don't think they will work.

The word diet and the word gourmet really bother me because they segregate people from the table and from food. One is like 'I'm not going to eat enough' and the other one is too fancy to eat. I felt like I wanted to bridge the two together because I want to show people that they could have their health and feel comfortable about it.

Q: Do you think your weight loss affected your image?

A: I literally lost a television show with a major cable news network because of my weight loss, because they wanted a heavy-set chef just eating food across America, and I wouldn't do that. I'm not going to be one of the types who is going to eat 50 doughnuts. That's not the type of message I want to put out there.

Q: You have cooked for former South African President Nelson Mandela. What did you make for him?

A: I cooked for Mr Mandela three times. The first time I cooked for him, Miss Oprah said, 'Mr. Mandela will come and visit.' I don't get star-struck but I was pretty star struck. I called his chef and asked him what he liked. He said he liked oxtail and he liked biriyani (an Indian rice dish).

Then Oprah called me and I was such a mess. At 35,000 feet or wherever they were in Oprah's jet, she said Madiba (his clan name) just wanted to tell you the oxtail was pretty stellar. "Did we pack any on the jet?" I just feel grateful that I had the opportunities to cook for him and he enjoyed it.

Unfried Chicken with Roasted Brussels Sprouts (serves 4)

For the chicken:

1 cup buttermilk

1 tablespoon Louisiana Hot Sauce or other hot sauce

4 skinless and boneless chicken breasts, cut in half

1-1/2 cups multigrain or whole wheat panko bread crumbs

3 tablespoons grated Parmesan cheese

2 teaspoons ground black pepper

1 teaspoon cayenne

1-1/2 teaspoons onion powder

1-1/2 teaspoons garlic powder

1 teaspoon paprika

For the Brussels sprouts:

16 Brussels sprouts, cut in half

1-1/2 tablespoons extra-virgin olive oil

Salt and freshly ground black pepper

For the garnish:

1 lemon, quartered

To prepare the chicken: Preheat the oven to 400 degrees Fahrenheit. In a mixing bowl, mix the buttermilk and hot sauce. Submerge the chicken pieces in the buttermilk and soak in the refrigerator for at least 1 hour but no more than 24 hours. In a gallon-size plastic bag, combine the bread crumbs, Parmesan, black pepper, cayenne, onion powder, garlic powder and paprika. Seal the bag and shake until well mixed.

Remove the chicken from the buttermilk and transfer directly to the bag with the bread crumb mixture. Shake the bag until the chicken breasts are evenly coated with the bread crumbs. Remove the chicken breasts from the bag and lay flat on a nonstick baking sheet. Refrigerate, uncovered, for 30 minutes. Bake the chicken for 20 to 25 minutes or until just cooked through.

To prepare the Brussels sprouts: Preheat the oven to 400 degrees Fahrenheit. Place Brussels sprouts in a medium mixing bowl, toss with the olive oil, and season with salt and pepper. Spread the Brussels sprouts in a medium ovenproof baking dish and roast for 20 minutes or until caramelized and tender.

Divide the chicken and Brussels sprouts among 4 serving plates, and squeeze the lemon over the chicken.

Per serving: 427 calories; 12 g fat; 3 g sat fat; 79 mg chol; 349 mg sodium; 45 g carb; 6 g sugar; 9 g fiber; 40 g protein; 185 mg calcium. — Reuters

source: gmanetwork.com

U.S. celebrity chef Paula Deen explains use of racial epithet in deposition

U.S. celebrity chef Paula Deen, known for her high-calorie Southern cooking, admitted in a deposition that surfaced on Wednesday that she has used racial slurs but her attorney says she does not tolerate prejudice.

A former employee of Paula Deen Enterprises, Lisa Jackson, is suing Deen and her brother Earl "Bubba" Hiers for racial and sexual discrimination in the work place, and the video-taped deposition was related to the suit.

In the deposition, Deen, who is white, was asked if she had used the so-called N-word, a racial epithet directed against African-Americans, to which she responded: "Yes, of course."

She said she had used the epithet when describing, probably to her husband, how a black man robbed a bank where she was working. She said had used the word since, "but it's been a very long time."

The lawsuit filed by Jackson alleges that when discussing with Jackson plans for Hiers' 2007 wedding, Deen said she wanted a "true southern plantation-style wedding" and used the slur to describe the black men she would want serving at the wedding dressed in white shirts, black shorts and bow ties. In the deposition, Deen said she referred to the race of the servers as black.

The celebrity chef whose recipes have been featured in cookbooks and on popular Food Network shows was also asked if members of her family had told jokes at home using the racial epithet.

"I'm sure they have," she said in the deposition, made on May 17 in Savannah, Georgia. "My husband is constantly telling me jokes."

When asked if she was offended, she responded "No, because it's my husband."

The plaintiff's attorney, S. Wesley Woolf of Savannah did not immediately return a phone call seeking comment.

Deen's attorney Bill Franklin of Savannah law firm Oliver Maner LLP, declined by email to discuss the case with Reuters because it was pending in court but has said Deen did not find epithets acceptable.

"Contrary to media reports, Ms. Deen does not condone or find the use of racial epithets acceptable," Franklin told CNN on Wednesday. "She is looking forward to her day in court." — Reuters

source: gmanetwork.com