It's hard enough to eat well when the economy's good, when time and commitments and plain old laziness getting in the way. But when there's hardly enough money in your wallet for Cup O' Noodle and a Coors Light, cooking gourmet food can seem damn near impossible. But fear not, Bay Area penny-pinchers. With only one chicken, a few additional simple ingredients, and some time, you can make three whole meals for two people.
But how? That's exactly what I asked three Bay Area star chefs Alice Waters, Gary Danko, and Traci Des Jardins. Read more »
Chef Damon Barham, an instructor at the California Culinary Academy in the Potrero Hill District, is 32, with boyish good looks, a wide, expressive mouth, and the energy and build of a cross-country runner. He has a nonchalant way of spicing up explanations with Borat impressions ("vary niiiice") and fiery mamma mia!, pinching-the-air Italian accents. If online rating sites give any indication of general opinion, students absolutely adore him. "Chef Damon ROCKS!!" gushes a former pupil on RateMyProfessors.com. Read more »