Real Foodie Profiles
In our travels here at realfoodtraveler, we often have the opportunity to meet wonderful chefs, pastry chefs, chocolatiers, candymakers, cheesemakers, vintners, sausage makers, butchers, and other artisan food creators who make incredible food doing the work they were meant to do. It's here we take the opportunity to profile and honor them.
If you know of a chef, baker, chocolatier, candymaker, cheesemaker, farmer, coffee grower, or other foodie you think we should include in Real Foodie Profiles, please let us know.
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At A Taste of Yesterday (Au goût d’autrefois) Farm and Restaurant on bucolic Orleans Island just outside Quebec City, Jacques Legros produces some of the best, humanely-raised foie gras in Canada.
Jaume Brichs, chef, pastry chef, food and beverage consultant, and cooking class instructor, is a man passionate about his Catalan food and culture.
For Chef ‘Ölelo pa‘a Faith Ogawa, cooking is a spiritual act. “Everything has energy,” she says. “Sometimes I go to pick a mango and I hear a voice that says,’No, not that one, it’s not ripe.’
Kham and Khang Nguyen, two Vietnamese brothers, were the last people I expected to find when I came to interview the co-owners of My Brother’s Crawfish.
“I can’t believe I own Rao’s Bakery,” says Texan Jake Tortorice, Jr., grinning like a kid. He’s standing in the bakery’s original Calder Avenuelocation where the iconic Rao’s Bakery was born in 1941 in the little southeastern Beaumont, Texas.
Darby Douget never expected to love raising crawfish. That’s because he’s done it since he was 12.
It all started with a 4-H project that William “Bill” Hummer did as a kid. Next thing you know Hummer and his dad became fulltime beekeepers and honey producers.
“I have a degree in accounting,” Pratt Morales says, smiling broadly. “But I didn’t want to become a CPA; I wanted to be a baker.”
John and Jim Thomas, aka “the salsa twins,” are the Smothers Brothers of New Mexican cuisine.
Jane Butel could make sopaipillas in her sleep. The delicate pillows of fried dough are the doughnut of the Southwest and Jane’s made a million of them.
Neil Murphy blends classical French cooking with the freshest local produce and artesian food products from Hawaii to produce some truly amazing dishes.