article: Chefs can't stand the heat - take on raw food preparation

[Guest guest]

Chefs can't stand the heat -- take on raw food preparation

 

July 19, 2005

 

By Marilynn Marter

Knight Ridder Newspapers

 

Just a few years ago, chef Matthew Kenney was ascending to the height

of success and celebrity, with a string of thriving New York City

eateries, two well-received cookbooks, and, early on, a ranking by

Food & Wine as one of the " Ten Best New Chefs in America. "

 

But after Sept. 11, 2001, his empire collapsed in the economic

fallout. And the French-trained chef took a surprising turn.

 

He gave up cooking. For raw food.

 

After a three-year culinary journey, he and his partner (in life and

in the kitchen), Sarma Melngailis, have coauthored a diary cookbook,

" Raw Food/Real World: 100 Recipes to Get the Glow " (Regan Books,

$34.95), and opened a raw food restaurant, Pure Food and Wine in New

York City.

 

Full Story:

http://www.freep.com/features/food/raw19e_20050719.htm

 

 

 

[Guest guest]

Great article! We need more raw restaurants in the Pacific Northwest,

especially north of Seattle!