(since 1999)



Home   |   Articles   |   Food_Trivia   |   Today_in_Food_History   |   Food_History_Timeline   |   Recipes   |   Cooking_Tips   |   Videos   |   Food_Quotes   |   Who’s_Who   |   Food_Poems   |   Culinary_Schools_&_Tours   |   Food_Trivia_Quizzes   |   Free_Magazines   |   Food_Festivals

 You are here > Home

Who's Who in FoodWho's Who: 'B' >  Burrell, Anne



FREE Magazines and
other Publications

n extensive selection of free food, beverage & agricultural magazines, e-books, etc.



It was while attending Canisius College in Buffalo that Anne Burrell, who has taught in both the professional and recreational programs at the Institute for two years, first worked in a restaurant. Upon graduating from the CIA, Burrell studied at the Italian Culinary Institute for Foreigners, spending time in Piedmont, Umbria, Tuscany and Liguria. In Tuscany, she worked at La Bottega del '30, a 30-seat restaurant that offered one seating each night.

Burrell returned to the U.S. as a sous chef at Felidia, owned by chef Lidia Bastianich. She then moved on to Savoy, where she was chef in the small prix fixe dining room.

After running the kitchen at Sasha Muniak’s Centro Vinoteca from its opening in July 2007 through June 2008, Burrell landed her own show on the Food Network. Aptly named “Secrets of a Restaurant Chef,” Burrell is now sharing her stock of insider secrets from years of training and restaurant experience with her fans.

In January 2010, Anne’s new show “Worst Cooks in America” debuted on Food Network as the highest rated, most watched night in Food Network history, attracting four million viewers for the first episode; the show is back with a third season in 2012.  Burrell competed in the culinary competition the “Next Iron Chef” on the Food Network.  Burrell released her first cookbook in October 2011 titled “Cook Like a Rock Star” and recently finished a National Book tour.



   Who's Who: 'B'    |    Babcock, Stephen Moulton    |    Babinsky, Henri    |    Ballast, Louis    |    Balzac, Honore de    |    Bartram, John    |    Battle Creek, Michigan    |    Beauvilliers, Antoine    |    Bechameil, Louis    |    Becker, Franklin    |    Beecher, Catherine    |    Bellissimo, Teressa    |    Besh, John    |    Birdseye, Clarence    |    Blechyden, R.    |    Bocuse, Paul    |    Bonnefons, Nicolas de    |    Bordon, Gail    |    Bore, Jean Etienne    |    Borlaug, Norman Ernest    |    Botherel, Marie, Vicomte de    |    Boulanger    |    Boulestin, Marcel    |    Boyardee, Chef    |    Boysen, Rudolph    |    Bradham, Caleb D.    |    Brady, Diamond Jim    |    Brandenberger, Jacques    |    Brillat-Savarin, Jean-Anthelme    |    Brown, Rasshad    |    Browns, C. C.    |    Burbank, Luther    |    Burrell, Anne    |    Busch, Adolphus   
  Home   |   About Us & Contact Us   |   Interviews   |   Food History Articles   |   Other Links  

Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2024  James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission. Logo


Related Pages

World Cuisine
Food Poetry
Pleasures of the Table