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12
Nov
Take Home Chef Curtis Stone with Sophie Gayot
by Sophie Gayot
We all know TLC’s Take Home Chef Curtis Stone, who made the 2006 People magazine’s list of sexiest men alive. (And I can confirm it is still very true).
Last night, instead of him coming to my kitchen to cook, I was very lucky to go his house. He prepared dinner in front of my eyes: lobster ravioli, mushroom soup, white truffle risotto and a few more dishes.
Curtis’ ability to cook was enhanced by the utensils he was using. Why? Because, on top of the sleek look, they are all very practical. And the big discovery is that they are from his new cooking line, or “Kitchen Solutions” as he likes to call it. It is now available in the U.S. exclusively at Williams-Sonoma.
For more of his recipes see his cookbooks, Cooking With Curtis, and Relaxed Cooking. You can also read my exclusive interview with him.
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[...] talent of chef Brendan Collins. I had previously enjoyed his cooking at The Hall at Palihouse while dining with Curtis Stone, who worked with Collins under Marco Pierre at Quo Vadis in London. At Waterloo & City, [...]
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