Hunks »Marco Pierre White

Godfather of Modern Cooking

Marco Pierre White was once the bad boy of cooking. The first to make being a chef a dangerous and sexy thing with a passion for cuisine, those incredible deep set eyes, a personal chauffeur, a tumultuous string of relationships that include supermodels, and three Michelin stars (at 33 he was then the youngest recipient of such an honor).

Now a restaurateur retired from working in the actual kitchen he is also a realty TV show-er, following in the footsteps of Gordon Ramsay. He took over for Ramsay in Hell’s Kitchen and starred in the American rip off, The Chopping Block (which no one, myself included actually saw). In all, probably not someone I’d get along with but oh, those incredible deep set eyes.

His restaurants, which boast menus that are making be drool as I read them (soft roes on toast, croustade of quails egg, chicken and leek pie, salad of smoked eel & potatoes, Cambridge burnt cream…) are all in the UK but I’ll be thrilled if he brings his take on classic British food to New York one day.

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Posted on December 16, 2010

Hunks »Dan Barber

Even though I have yet to dine at any of Dan Barber's highly recommended restaurants (Blue Hill and Blue Hill at Stone Barns) it's still okay for me to have a nerdy foodie crush on the man who shone a spotlight on “community-based food production and enjoyment”. Plus, he kind of reminds me of the beatnik babe Michael Fitzsimmons in Peggy Sue Got Married – even down to the mutual interest in raising chickens.

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Posted on October 12, 2009

Desserts »Cornflake Marshmallow Chocolate Cookie

cornflake marshmallow chocolate cookie momofuku milkEver wondered what a belly-filling, all cookie meal might be like? Head over to the ever inventive (the menu includes cereal milk and fireball soft serve) Momofuku Milk and order one of their incredible cookie creations. I opted for Cornflake, Marshmallow, and Chocolate and I think I can safely say it's one of the greatest cookies on earth.

Any food lover in the city is by now very familiar with David Chang and his mini empire of impressive food, and at Milk he's employed the brilliant Christina Tosi who hails from WD-50. I am excited to return and try more – currently they're featuring an Arnold Palmer cake: “A layer of iced tea-soaked cake, followed by tangy whipped lemon mascarpone cream, almond tea crunch, and iced tea jelly. In the middle: a layer of lemon cake. Repeat with cream, crunch, jelly, and cake.”

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Posted on May 25, 2009