The female chefs most famously associated with heavy butter usage are Julia Child, known for bringing rich French cooking to America with her mantra "With enough butter, anything is good," and American Southern cook Paula Deen, famous for decadent, butter-laden recipes. Other chefs like Boston's Lydia Shire, nicknamed "Queen of Butter," and Barbara Lynch, known for dishes like "butter soup," also feature significant butter in their cooking.
French cuisine is synonymous with butter—whether in a buttery croissant for breakfast or a rich beurre blanc sauce to accompany fish. The French are some of the world's highest butter consumers, and they take great pride in the quality of their butter.
Olivia Tiedemann is a private chef and food content creator based in New York City and the Hamptons. Olivia has exploded on to the culinary scene, gaining millions of followers in a few short mentions.
Julia Child famously said ``With enough butter, anything is good''. And she lived by her word. Butter was an essential part of practically everything she cooked. This took quite a lot of bravery on Julia's part. At the time, Americans were being told to be terribly afraid of butter.
Most Chefs use a lot of butter - because it tastes great, gives an excellent glaze on food, can be used to thicken and enrich food - and our palates - unlike our waistlines - like it.
In Italy, butter is much more common in Northern Italian cuisine while olive oil is much more popular and common in the south. In the diaspora, many families had to adapt to local ingredients. So, some switched more over towards butter or over towards olive oil depending on the availability in their country or city.
It seems to be one of the go-to ingredients he reaches for to boost flavor and add moisture to a long list of dishes. For instance, when making chicken Parmesan, Ramsay tosses butter into his frying oil to give the dish rich nuttiness and to help create the perfect crust.
Child welcomed other well-known chefs and bakers to cook with her on her '90s program, "Baking With Julia." In the post, PBS shared that, over the course of this show, Child went through a mind-boggling 753 pounds of butter. That's the equivalent of 3,012 sticks!
No, Chef Dom Taylor is not still the Head Chef at The Langham; his successful 10-month residency with "The Good Front Room" at the hotel concluded in April 2024, though he continues his Caribbean culinary work with pop-ups and his own ventures, like Marvee's Food Shop.
CHEF GORDON RAMSAY USES DAIRY FREE BECEL® PLANT BUTTER TO SHOW HOME COOKS HOW TO ELEVATE THEIR COOKING AND BAKING.
Olivia Tiedemann is a private chef and food content creator who gained a massive global audience on Instagram. With over 4 million followers, Tiedemann is known for her culinary content creation and sense of humor. She has also collaborated with chefs Giada De Laurentiis and Bobby Flay.
Giada said she ultimately became interested in exploring her entrepreneurial side, and could not do both hosting for the Food Network and pursuing her new line of work.
Pichaya 'Pam' Soontornyanakij | The World's Best Female Chef 2025.
Chefs care about flavour and texture. Fat carries flavour, salt enhances flavour. Butter makes sauces glossy and thick without making them stodgy or gelatinous. Butter makes mashed potato smooth without being watery.
It's the native land of kiwi birds, rugby, and Middle-earth (in "The Lord of the Rings" movies): New Zealand! According to the World Population Review, New Zealand leads the world by a pretty wide margin, with Kiwis eating on average 3.9 kilograms per person per year — that's about 34.5 sticks of butter.
In France, butter is the most widely used fat! The French are the world's biggest butter consumers, with an average consumption of 8 kg per person per year.
Gordon Ramsay has apologized for different incidents, notably his 2009 public insults toward Australian TV host Tracy Grimshaw (calling her a pig in doctored photos), for which he apologized as an "off-the-cuff" joke gone wrong, and more recently, a tongue-in-cheek apology in 2025 to fans and people he called "donkeys" as part of a mobile game ad for finding inner calm. He's also apologized to his wife, Tana Ramsay, for past alleged infidelities.
Paula Deen, who was fired from the Food Network in 2013 amid her public downfall for her use of racial slurs, announced that she and her sons Jamie Deen and Bobby Deen have closed two restaurants.
Julia Child was diagnosed with breast cancer in 1968 at age 55, discovering a lump during a self-exam, and underwent a mastectomy, but remained relatively private about the experience while becoming a vocal advocate for early detection, famously encouraging women to do self-exams and get mammograms.
There's no single "best" cookbook, but top contenders often cited by chefs and critics include Mastering the Art of French Cooking (Julia Child), The Food Lab (J. Kenji López-Alt), Salt, Fat, Acid, Heat (Samin Nosrat), Essentials of Classic Italian Cooking (Marcella Hazan), and The Joy of Cooking, praised for their foundational knowledge, scientific approach, or comprehensive recipes, depending on the home cook's needs.
The Wear-Ever was Julia Child's go-to for omelets
Nonstick cookware made of Teflon didn't become a household staple until the '60s, so Child — who was born in 1912 — wasn't able to get her hands on the frictionless skillets until she was well into her cooking career.
Gordon Ramsay was diagnosed with basal cell carcinoma (BCC), a common and treatable form of skin cancer, which required surgical removal from his jawline near his ear in late August 2025, leading him to share his experience online to urge fans to use sunscreen and protect their skin. He posted photos of his bandages, emphasizing sun safety and thanking his medical team.
The chef who famously made Gordon Ramsay cry was his mentor, the legendary and famously intense British chef Marco Pierre White, during an incident in the late 1980s at Ramsay's former restaurant, Harveys, where a young Ramsay was reduced to tears after being yelled at by White, solidifying White's reputation as a formidable culinary figure.
Chefs agree that Kerrygold unsalted is the best grocery-store butter thanks to its rich flavor, golden color and smooth texture. Its 82% butterfat content makes it creamy, spreadable and flavorful without being too heavy for baking or cooking.