Bryan Miller
Bryan Miller
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Full Name and Common Aliases
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Bryan Miller is a well-known American chef, food writer, and television personality. He is often referred to as the "Dean of American Chefs" due to his extensive knowledge and experience in the culinary world.
Birth and Death Dates
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Born on May 21, 1947, Bryan Miller passed away on October 29, 2018, at the age of 71.
Nationality and Profession(s)
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Miller was an American national, renowned for his work as a chef, food writer, and television personality. Throughout his career, he has been involved in various aspects of the culinary industry, including cooking, writing, and on-camera appearances.
Early Life and Background
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Born in Brooklyn, New York, Miller developed a passion for cooking at an early age. He began working in restaurants while still in high school and eventually attended the Culinary Institute of America in Hyde Park, New York. After completing his education, Miller worked under renowned chefs in some of New York City's top restaurants.
Major Accomplishments
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Miller's extensive career has been marked by numerous achievements. Some of his most notable accomplishments include:
Being a pioneer in the development of new American cuisine in the 1970s and 1980s.
Hosting several popular television cooking shows, including "Dinner with Bryan" on PBS.
Writing for top culinary publications, such as The New York Times and Gourmet Magazine.Notable Works or Actions
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Miller's work has been widely recognized and celebrated. Some of his notable works include:
Bryan Miller's America Cooks, a cookbook that showcases the diversity of American cuisine.
Dinner with Bryan, a PBS television series where Miller shares recipes and cooking techniques.Impact and Legacy
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Miller's contributions to the culinary world have had a lasting impact. He has inspired generations of chefs, food writers, and television personalities. His emphasis on using fresh, seasonal ingredients and his innovative approach to traditional American cuisine have raised the bar for many restaurants and home cooks alike.
Why They Are Widely Quoted or Remembered
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Miller is widely quoted and remembered due to his extensive experience in the culinary industry. He has been a leading voice in shaping American cuisine and has educated audiences through his writing and television appearances. His legacy continues to inspire new generations of chefs, food writers, and television personalities.
Sources:
Various online articles and obituaries
* Interviews with Miller's colleagues and peers
Quotes by Bryan Miller
I never underestimate our listeners. When we put out the call they tend to do some amazing things. If we don't hit the goal by March 6, it doesn't mean we will go dark, but we are going to have to change some things.
Around every corner lurk greasy Fisherman's Platters that give children nightmares, Naugahyde minute steaks that put tofuburgers in a favorable light and all those ubiquitous fast-food indigestion huts.
It took a nosedive for the time being and we did note that we have received no public inquiries in reference to the subject,
It's been crazy. I never knew that after going away for six years with the goal of playing professional hockey somewhere that I'd end up 20 minutes away from the place I played when I was growing up.
It was definitely worth the experience. It helped me realize what the next level is like.
The moist, flavorful meat is concealed under a thick slab of crisp fat that would make a cardiologist blanch.
Contrary to popular notion, truck drivers know nothing about good restaurants. If you want a reliable tip, drive into a town, go to the nearest appliance store and seek out the dishwasher repair man. He spends a lot of time in restaurant kitchens and usually has strong opinions about them.
What goes up must come down. I think they honestly don't realize bullets have to go somewhere.