01.09.12
Michael Szyliowicz

Paul Polak founded IDE, International Development Enterprises, as a non-profit dedicated to eradicating poverty twenty-five years ago. Yet unlike many similar organizations, it tries to accomplish its goal through a very different approach to helping lift people out of poverty. There are over one billion people in the world who live on $1 a day, many of whom are farmers, growing commodity crops like rice for their own consumption. Polak argues that the only sustainable way to improve their lives is to nurture their inherent entrepreneurial spirit and allow them to make and sell high value products or offer services from which the income can be invested allowing an individual or families to prosper on an ongoing basis. 

Polak cites three poverty eradication myths that he believes perpetuate the problem.

  1. Donations will help end poverty. Polak feels that simply giving money to people will not solve the problem on a long-term basis. The idea of “Give a man a fish and feed him for a day; teach a man to fish and you feed him for life,” illustrates this well.
  2. Big business will end poverty. This is not the case because big business does not see the “$1...
10.05.10
Michael Szyliowicz

New Orleans is my favorite city in the United States. Its food, music, culture and ambience are unsurpassed by other cities. Since my first visit 30 years ago, I have been fortunate enough to visit New Orleans dozens of times, and I now always feel like a local when I am there. Over the years, I have eaten in hundreds of restaurants in the city, and many of those meals have been memorable. Unfortunately, not all of those establishments are still there, though the memories still linger. One New Orleans institution that is still there, and still serving memorable food, is Lucky Dogs Hot Dogs. Lucky Dogs has been around since the 1940s, but it was immortalized by John Kennedy O’Toole in his amazing novel A Confederacy of Dunces in the 1960s. That is when Jerry Strahan first started working for the company.

Strahan’s book Managing Ignatius: The...

01.27.10
Michael Szyliowicz

 

 

Molecular Gastronomy is a fast-growing part of the culinary world and one I enjoy. The idea is to understand the science of cooking and be able to use commercially available products such as gums and gels that are normally incorporated into food processing in a culinary, restaurant setting. Using these products allows chefs to create food that they would normally be unable to make. One of the most memorable meals I have ever had was at the holiday party that Mont Blanc hosted several years ago, where the chef incorporated molecular-gastronomy techniques into the different dishes using such ingredients as liquid nitrogen to create ice cream tableside in about sixty seconds. One of the highlights of that evening was working with the chef to make the ice cream, pouring the nitrogen on our hands and watching the “smoke” rise from our skin. Check out the pictures and story on my blog.

One of the co-founders of molecular gastronomy is Herve This, who has written a book called “Molecular Gastronomy.” It is a...

01.13.10
Michael Szyliowicz

 

 

“Spiced,” by Dahlia Jurgensen, is the interesting insider account of a successful New York City pastry chef as she struggles to prove herself as both a woman and a pastry chef in the Manhattan restaurant scene. Her account begins with her work at Nobu, the always packed, trendy Japanese restaurant. VIPs were always accorded special treatment, and most often that meant complimentary desserts, which Jurgensen had to create. Fresh from culinary training, she begins her internship and learns the spare, classical aesthetic that is the hallmark of Japanese cuisine.

Once her internship ends, she moves to another restaurant, following her chef, who had opened a place with a partner. As she learns more about pastry and cooking, she decides to focus on pastry. Pastry chefs are a unique commodity in any restaurant because of the exceptionally high skill level and training required to create and reproduce desserts. They are different from regular cooks because of the level of precision required in making pastries. Cooks can be imprecise when making a dish, often measuring and seasoning to taste. Pastry chefs and bakers must be more...