"This is an oral history interview with Alison Cook conducted as part of the Houston History Project. Alison Cook is the restaurant critic for the Houston Chronicle. She has been an active member of Houston’s journalism and culinary world since the 1970s. Although not raised in Houston, she is deeply passionate about the city’s culinary tradition and continuous transformation. In this interview, Cook discusses the ever changing field of restaurant criticism and the trends she has seen in Houston. Cook also outlines the history of women chefs in Houston, from the 1960s, when Cook was a college student at Rice, up until today and the groundbreaking working of Monica Pope and her eat local movement. Alison Cook was interviewed on October 23, 2010 at the M.D. Anderson Library, 114 University Libraries, Houston, TX 77204. The interview was conducted by Amy Breimaier on behalf of the Oral History Project, Center for Public History, University of Houston. The interview is available at M.D. Anderson Library on the main campus of the university."
"In his two-and-a-half-hour Archive interview, Anthony Bourdain (1956-2018) talks about getting into cooking as his profession and discusses his early cooking influences. He describes writing the books "Kitchen Confidential" and "A Cook's Tour" and how the latter led to his first television series, appropriately called A Cook's Tour. He recounts, in detail, writing, producing, and hosting his show Anthony Bourdain: No Reservations and explains the impact the program had on his career and on other television cooking shows. Bourdain recalls his stint writing for the HBO drama Treme and talks about his CNN series Anthony Bourdain: Parts Unknown - for which he traveled to several exotic locales. He discusses his feelings about "celebrity chefs" and his own celebrity, and concludes by giving advice to aspiring food writers and television hosts. Jenni Matz conducted the interview on August 14, 2015 in New York, NY."
"Martin Yan started on PBS in 1982 when there were just two other cooking shows. He talks to us about his early years at U.C. Davis, dim sum with Julia Child, his friendship with Jacques Pepin and Mary Ann Esposito, and what keeps him going on TV for 40 years."
"In her three-hour Archive interview, Julia Child (1912-2004) discusses her early years in Pasadena, California and details her time with the Office of Strategic Services (OSS, forerunner to the CIA) during World War II. She describes moving to France after the war and becoming interested in French cooking, which led to her first book, "Mastering the Art of French Cooking: Volume One." She describes her early television appearances, including a stint on Today, which kicked off a tour of local stations and led to her first PBS program, The French Chef. Child discusses her preparations for the show, what she hoped to accomplish with it, and how she viewed herself as a teacher. She recalls subsequent PBS series including Baking with Julia and Dinner at Julia's, reacts to the advent of The Food Network, and outlines what she feels is her influence on cooking in America. Michael Rosen conducted the interview on June 25, 1999 in Cambridge, MA."
"Leah Chase is chef and owner of Dooky Chase's restaurant in New Orleans, LA. Dooky Chase's has been called one of the first fine dining restaurant for black people in the United States. Chase was 96 years old at the time of this interview and she passed just months after, so it is a gift to record her lucid, passionate, insightful, and powerful stories about race, work, women, love, and the importance of uplifting people and valuing human beings. Chase talks about growing up in the Depression and learning the value of appreciating things and how we are losing this in modern society. She talks about how she started in restaurant industry, working in the French Quarter in 1941. Chase recalls the struggle and strategy sessions that took place in her restaurant that helped facilitate integration in the 1960s. Among other notables, she served the Freedom Riders, Thurgood Marshall, James Baldwin and Martin Luther King Jr. Chase talks about reading a poem by Tupac Shakur and the impact it made on her. Chase tells other stories about all the celebrities that have come to Dooky's including Michael Jackson--(he loved her sweet potato pies)--and Barack Obama. She slapped Obama's hand and scolded him when he tried to put hot sauce on her Gumbo."
"Mr. and Mrs. Chase married in 1946, and she began working for her in-laws. It was here, at what would eventually be called Dooky Chase Restaurant, where Mrs. Chase’s innate creativity, her agricultural background, her insatiable intellectual curiosity, and her goodwill merged to make history. During Jim Crow years, Dooky Chase was the only fine-dining restaurant in New Orleans for blacks. It became a nexus for mixed-race civil rights activity, as well as a popular stop for black entertainers and politicians traveling through New Orleans. Mrs. Chase counts Lena Horne and Quincy Jones as friends. She has cooked for Presidents George W. Bush and Barack Obama."
"All Paul Prudhomme wanted was to cook the way he learned at his mother's hip in Opelousas. It is only now, 48 years after his first restaurant opening and a quarter-century after the first line began forming outside of K-Paul's, that Prudhomme's legacy is becoming clear: He revolutionized American gastronomy. He redefined the role of a chef. He permanently altered the New Orleans restaurant landscape. And he did it all by staying true to his Louisiana roots."
"Sadly, in the next 18 minutes when I do our chat, four Americans that are alive will be dead from the food that they eat, says chef-turned-activist Jamie Oliver. "For the last seven years I've worked fairly tirelessly to save lives in my own way... I use information, education." Sharing powerful stories from his anti-obesity project in Huntington, West Virginia, TED Prize-winner Jamie Oliver makes the case in this TEDTalk for an all-out assault on our ignorance regarding food."
"We Are Chefs is the American Culinary Federation’s digital content hub. It houses the digital version of The National Culinary Review (NCR), the ACF's bi-monthly flagship magazine for professional chefs and foodservice pros; sizzle, a content area dedicated to enhancing culinary students’ learning and growth; and Back of the House, an online-only section delivering timely industry and ACF news, features, interviews, educational pieces and more."
""Yan Can Cook, So Can You!" has always been the motto of Martin Yan, chef extraordinaire and popular television host recognized from Shanghai to San Francisco. Promoting Chinese cuisine, making it easy for the cook and tasty for the guests has been his life-long mission. Born in Guangzhou in Southern China, Chef Yan is technically a second generation 'culinarian,' who was first inspired by his mother in the tiny kitchen of their family restaurant."
"The phenomenally successful Pampered Chef company calls itself "the kitchen store that comes to your door." Started in a Chicago basement in 1980, the company — now owned by Warren Buffett — has 70,000 independent consultants who conduct one million shows for 12 million customers each year. David talks about the recipe for business success with Pampered Chef founder and CEO Doris Christopher. "
Book Sources: Notable People
A selection of books/e-books available in Trible Library.
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