David Bouley

05/27/2025

An article David would have championed
https://www.newyorker.com/magazine/2025/01/13/why-is-the-american-diet-so-deadly A read that goes beyond it’s title

A scientist tried to discredit the theory that ultra-processed foods are killing us. Instead, he overturned his own understanding of obesity.

02/09/2025

APPLES OF INTENSION
Bouley Week: An Invitation with Apples of Intension to share your display

The week of February 13th, 2025, we invite you to honor Chef David Bouley’s memory by recreating an iconic aspect of his restaurants: the entrance filled with apples—close to 3,000 at any given time—designed to transport you. Much like the Starship Enterprise, this deliberate sensory experience created a delineation from the outside world to a moment of pause & reflection. The scent of apples and their visual presence evoked memories of nature & prepared the body & mind for nourishment of a higher resonance. For Bouley, this practice symbolized a connection to the farmers, growers, chefs, & service teams who collaborated to create these extraordinary experiences.

Whether you are at home or in a restaurant, we encourage you to participate by filling a copper pot with “apples of intention.” Invite your family, friends, or team members to join, each adding an apple to the vessel as a symbol of their own commitment to excellence, curiosity, and connection. Nothing is meaningless. For each individual representation of the apple, give it meaning (rather than attach meaning). Bouley’s iconic logo, the letter ‘B,’ serves as a reminder to ‘B’ inspired, curious, & intentional. Let us honor his legacy by striving for the high standards he exemplified in all things creative.

POMMES D'INTENSION
Semaine Bouley : Une invitation aux pommes d'intension.
La semaine du 13 février 2025, nous vous invitons à honorer la mémoire du chef David Bouley en recréant un aspect emblématique de ses restaurants : l'entrée remplie de pommes – près de 3 000 à tout moment – ​​conçue pour vous transporter.

シェフ デイビッド ブーリー ウィーク
意図のリンゴ: 意図のリンゴへの招待。

2025 年 2 月 13 日の週、私たちはシェフの David Bouley を偲びます。彼のレストランの象徴的な側面を再現します。かつては、約 3,000 個のリンゴが入り口を埋め尽くし、別世界へと誘っていました。家族、友人、チームメンバーは、ボウルにリンゴを1つずつ入れるよう招待されます。それぞれのリンゴに個人的な意味を与え、卓越性、好奇心、つながりへの取り組みを象徴します。

02/09/2025

This Is The Year Of OUR CHEF
HAPPY LUNAR NEW YEAR
#2013 #2001 #1989 #1977 #1965 #1953 #1941 #1929 #1917 #1905

Chef David Bouley dreamed in food, often waking up with a new dish design he was excited to execute. At other times, war dreams, entranced, trying to get the food out on time to meet his standards. He had a measure: to look at every dish that came back via service to examine what the customer left behind (if anything). Notes were taken and slowly the guest’s food profile, proclivities and dislike’s were cataloged. Bouley developed a relationship with thousands of ingredients understanding their properties in season. He developed a relationship with thousands of guests’s pallets, their joys and idiosyncrasies. He may not have remembered your name, but he could tell you exactly what you ate on past visits. That relationship, expanded to include his chefs, the front of-house staff, existing and new guests. Meaningful connection was inherent in all aspects of David Bouley’s approach.

01/20/2025

Our Chefs: André Soltner, David Bouley: warmth, respect, friendship, inspiration, mentors

06/14/2022

Honored to have forwarded Master Chef Hideo Anami’s book
‘Honkogetsu’

https://japanesebooks.jp/en/lifestyle/food-culture/3588/

Honkogetsu - Chef Hideo Anami

石井 宏明
Ishii Hiroaki - Photographer

The finest Japanese restaurant in Osaka reveals for the first time the essence of Japanese cuisine.
The beautiful cuisine of Master Chef Hideo Anami, described as "an uncompromising piece of work which combines advanced technique, precision and appreciation for the ingredients used to create an exceptionally refined dish", is reproduced in the photographs of Hiroaki Ishii, a renowned food photographer. Recipes are included.
Product details
* Language: Japanese
* ISBN-10: 4096822523
* ISBN-13: 9784096822524
* Pages: 218
* Printing: Color
* Dimensions: 296mm × 236mm × 25mm
* Weight: 1500ｇ
* Issue Data: 2020/2/19
* Publisher: Shogakukan Inc.

「本湖月」｜料理・グルメ｜実用・教育｜書籍｜小学館
石井宏明
https://nc.tameshiyo.me/9784096822524

01/22/2022

EXPO SPECIAL on NHK WORLD JAPAN LIVE
 "Renowned American New York Chef David Bouley focuses on the creation of an innovative personal style of bento boxes with Bento Expo host Marc Matsumoto.”

https://www3.nhk.or.jp/nhkworld/en/tv/bento/

Broadcasting: EST:
January 21st (Friday),  8:10 pm,

January 22nd (Saturday),       
2:10am / 8:10 am / 2:10 pm
https://www3.nhk.or.jp/nhkworld/en/tv/

Watch NHK WORLD JAPAN via Satellite, Cable, IPTV, DTH …
https://www3.nhk.or.jp/nhkworld/en/tv/howto/

-or-

Download App
https://www3.nhk.or.jp/nhkworld/en/app/

Stay Safe & Herbal Blessings

01/22/2022

EXPO SPECIAL on NHK WORLD JAPAN LIVE
 "Renowned American New York Chef David Bouley focuses on the creation of an innovative personal style of bento boxes with Bento Expo host Marc Matsumoto.

https://www3.nhk.or.jp/nhkworld/en/tv/bento/

  Broadcasting: EST:

 January 21st (Friday),  8:10 pm,
 January 22nd (Saturday),       
2:10am / 8:10 am / 2:10 pm
https://www3.nhk.or.jp/nhkworld/en/tv/

                                 

Watch NHK WORLD JAPAN via Satellite, Cable, IPTV, DTH etc.
https://www3.nhk.or.jp/nhkworld/en/tv/howto/
Or
Download App
https://www3.nhk.or.jp/nhkworld/en/app/

Stay Safe & Herbal Blessings

08/22/2020

'Magic of a Dish' on
This summer, we invite you to watch ‘Magic of a Dish’ produced by Japan’s channel, broadcast in 50 states, through your local PBS or APT affiliate, premiering August 9th. Seasonal episodes that guide you through distinct prefectures, highlighting the care takers of traditions, local ingredients and their nutritional benefits.

(Link to Episodes of 'Magic of Dish' Time table on PBS/APT via CreateTV:
https://createtv.com/show/Magic-of-a-Dish-New-York-Top-Chef-Goes-to-Japan )
If your zip code does not provide results, try a larger city to stream from like Manhattan or Hartford for example. Showtimes vary

Today: EST (check for your time zone)
Winter!
Episode #102, 29 minutes Join Chef Bouley as he explores the local traditional food in his visit to mountainous inland region of Nagano Prefecture and Noto Peninsula that stretches into the Sea of Japan.
It's winter in Nagano. In the 1960's, stroke mortality in Nagano Prefecture was alarmingly high. But thanks to efforts by doctors to promote dietary changes to reduce salt intake, the people of Nagano now have one of the highest life expectancies in Japan. Bouley learns how "kanten" is made by boiling down and drying algae using the cold winds that blow from the snowy mountains. He also peeks inside a local's kitchen and gets a hands-on lesson from a housewife on making "sunki," a rare kind of pickle made without using salt. The unique taste and texture of the local health foods stimulate his creativity. In Noto Peninsula, he learns the secret of making sake lees and soy sauce.

https://davidbouley.com/2019/08/07/david-bouley-documentary-nhk-world/

Chef Cuisine, Off-Premises Catering & Events | Chef & Dr. Lecture Series

08/09/2020

'Magic of a Dish' on
This summer, we invite you to watch ‘Magic of a Dish’ produced by Japan’s channel, broadcast in 50 states, through your local PBS or APT affiliate, premiering August 9th. Four seasonal episodes that guide you through distinct prefectures, highlighting the care takers of traditions, local ingredients and their nutritional benefits.

(Link to Episodes of 'Magic of Dish' Time table on PBS/APT:
https://createtv.com/show/Magic-of-a-Dish-New-York-Top-Chef-Goes-to-Japan )
If your zip code does not provide results, try a larger city to stream from like Manhattan or Hartford for example.

Today: EST (check for your time zone)
Summer
Episode #101 Join Chef Bouley as he explores the local traditional food of Ogimi Village in Okinawa, including vegetables, herbs and seaweeds; craftsmen in Kyushu pass on traditional fermented foods like kurozu and dried bonito; growers affected by the 2016 earthquake in Kumamoto Prefecture.
Show Times:
* August 9th, 7:30 PM
* August 19th, 1:30 AM
* August 18th, 7:30 PM

06/26/2020

Dieter Schorner possessed a command of control and technique at a skill level above and beyond most pastry chefs in the world, a pure icon.

.hotel &design ’Etoile -Café

04/24/2020

“Illustrated event of sharing food as health through creativity...”

Artwork by Elizabeth Williams http://theillustratedevent.blogspot.com/

&DrLecture

04/22/2020

A timeless moment with Sirio Maccioni