Proposing? What Not to Do

Charlie Trotter plans 'sabbatical' after 25 years

(NEWSER) - A Chicago landmark will soon be history. Legendary chef Charlie Trotter is closing his restaurant in August, after a quarter-century of service. It's not a financial matter: "We’ve always been profitable, that’s for sure," he tells the Sun-Times . But Trotter is ready "to put the flag in the sand" and achieve some non-culinary goals, including travel and a graduate degree in philosophy and political theory. More»

Inspectors not charmed by chef's toad-licking video

(NEWSER) - There's no place for toad kissing in restaurant kitchens, health inspectors warned an Iowa chef. The man was fined $335 after inspectors saw a video of him licking and kissing two small toads before putting them in his mouth, then placing them on a prep table, the AP reports. The owner of the Japanese restaurant—which was cited in June for 14 non toad-related violations—says he'll pay the fine. The owner says his head chef is a funny guy who needs to learn a little more about restaurant sanitation. More»

Toronto restaurant offers its restrooms to the randy

(NEWSER) - Diners who feel like getting frisky in the bathrooms of Mildred's Temple Kitchen this Valentine's weekend will have a green-light and a knowing wink from the management. The Toronto restaurant has suggested its restrooms—which are individual rooms, not stalls—become one of the "101 places to have sex before you die." More»

Focus, routine, exercise...and also just running around a lot

(NEWSER) - Rotund chefs like Mario Batali and Paula Deen have given way to a crop of stick-thin kitchen wizards who clearly know a thing or two about how to stay slim while being surrounded by food. The Daily Beast gets the skinny from the skinny culinary elite, and won't take "high metabolism" for an answer:

• Taste: Chefs taste their food, the operative word being "taste." Anyhow, one says, "it's possible to work an entire shift and not eat anything, since we're running around all the time." Which leads us to:
• Exercise: Whether its just a byproduct of a busy day, or a concerted gym effort, you've got to burn the calories you put in.

From 'grilled to perfection' to 'garden fresh'

(NEWSER) - Tired of menus that use the same old phrases over and over? So are the food critics at the Chicago Tribune. They nominated nine menu clichés for the compost pile:

• "Grilled to perfection": Subjective to the point of meaninglessness. And why always grilled, and not “boiled” or “baked”? Can only grilling reach perfection?
• "World famous": Almost always an empty boast.
• "Kobe burger": “Kobe” is becoming a general synonym for “high quality”; it doesn't apply unless the beef actually came from Japan.