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Time of India
25-07-2025
- Entertainment
- Time of India
Anne Burrell's cause of death revealed: Food Network star died by suicide
Food Network icon Anne Burrell, the spiky-haired powerhouse behind Worst Cooks in America died by suicide. The New York City medical examiner determined the cause of death, as cited by reports, to be acute intoxication caused due to a combination of diphenhydramine, cetirizine, ethanol, and amphetamine—essentially antihistamines, alcohol, and ADHD meds. Tired of too many ads? go ad free now On June 17, Burrell was found unresponsive in the shower of her Brooklyn home. A 911 caller initially reported what looked like a cardiac arrest, and EMS arrived to pronounce her dead on the scene. Dozens of pills were found nearby. Just a day earlier, she had performed in an improv show at Second City New York, completely in high spirits, according to sources as cited by reports. Friends said she was 'typical fun, outgoing Anne,' and shock rippled through her inner circle when the news broke. Anne had built a two-decade-plus legacy on television. She began her career cooking in top New York restaurants and graduated from the Culinary Institute of America. She made her TV debut as a sous-chef to Mario Batali on Iron Chef America, then went on to host popular shows like Secrets of a Restaurant Chef, Chef Wanted, Chopped, and of course Worst Cooks in America, where she taught kitchen novices how to cook like pros across 27 seasons. She also authored two cookbooks—Cook Like a Rock Star and Own Your Kitchen—both landing on bestseller lists. Fans knew her for her energetic, down-to-earth teaching style that made home cooking feel accessible, even fun. When news of her passing emerged, colleagues and fans around the world poured out heartfelt tributes. The Food Network released a statement calling her 'a remarkable person and culinary talent' who brought joy, learning, and realness to screens and studios. Tired of too many ads? go ad free now Burrell is survived by her husband Stuart Claxton, stepson Javier, her mother Marlene, and siblings Jane and Ben. Her final season of Worst Cooks in America is set to air posthumously on July 28, 2025. Disclaimer: The information regarding Anne Burrell's cause of death is based on official reports from the medical examiner and credible news sources. This article discusses suicide as determined by those findings. If you are suicidal or in emotional distress, consider using the helpline numbers. Tele MANAS is a comprehensive mental health care service provided by the Indian government. Toll free numbers: 14416, 18008914416
Time of India
25-07-2025
- Entertainment
- Time of India
From Anne Burrell to Ozzy Osbourne, celebrities we have lost so far in 2025
As 2025 unfolds, it is proving to be a profoundly sorrowful year for the entertainment world. After losing iconic figures like Shannen Doherty and Dame Maggie Smith in 2024, the pain of new departures feels even heavier. This year, we have already said goodbye to a remarkable roster of talents, each one leaving behind a legacy that transcends fame. Hulk Hogan Wrestling titan Hulk Hogan, born Terry Bollea, died on July 24 at the age of 71 following a cardiac arrest at his Florida home. Known for sparking the Hulkamania phenomenon and redefining professional wrestling in the 1980s, he headlined eight WrestleManias and won six WWE championships. Hogan, who also became a pop culture icon, is survived by his wife Sky Daily and two children. Anne Burrell Anne Burrell, the flame-haired culinary queen and television favourite, passed away on June 17, 2025, at the age of 55. Known for her vibrant personality and signature spiky blonde hair, Burrell brought both sass and soul to every plate she touched. A graduate of the prestigious Culinary Institute of America, she climbed the culinary ladder from elite Italian kitchens to primetime television. Her no-nonsense mentorship on Worst Cooks in America made her a household name, as she turned culinary disasters into capable home cooks. Anne's bold flavours, fierce passion, and fearless energy will forever spice up the legacy she leaves behind. Ozzy Osbourne Ozzy Osbourne, the indomitable frontman of Black Sabbath and one of heavy metal's greatest figures, passed away on July 22 at 76. Even while battling Parkinson's since 2003, he never stopped performing, delivering a final thunderous show in his hometown just weeks before his passing. He leaves behind wife Sharon and their children, who stood by him throughout his electrifying career. Malcolm-Jamal Warner Actor Malcolm-Jamal Warner, fondly remembered as Theo from The Cosby Show, tragically drowned in Costa Rica on July 20. He was 54. A gifted artist who balanced acting with poetry and jazz, Warner's passing shocked fans worldwide. Also gone is soap opera legend Eileen Fulton, who died at 90. Her five-decade portrayal of Lisa Miller on As the World Turns revolutionised daytime television. Veteran actor Tom Troupe, aged 97, passed from natural causes, leaving behind a career filled with honour and depth. Celebs who passed away in July July saw the passing of Kylie Page, pop icon Connie Francis at 87, and Golden Globe nominee Connie Stevens. Their contributions, from kitchens to concert halls, will continue to echo in hearts worldwide. From Alan Bergman to Kim Woodburn, the list of legends lost this year is long, and deeply painful.
Boston Globe
24-07-2025
- Entertainment
- Boston Globe
Anne Burrell's cause of death ruled a suicide
Advertisement The police were investigating her death as a possible drug overdose, according to an internal document viewed by the New York Times that said she was 'discovered in the shower unconscious and unresponsive surrounded by approximately (100) assorted pills.' Get Winter Soup Club A six-week series featuring soup recipes and cozy vibes, plus side dishes and toppings, to get us all through the winter. Enter Email Sign Up As a mentor to rookie cooks on the show she hosted, 'Worst Cooks in America,' Burrell shared her exacting culinary techniques - and her exuberant personality. She got her start on the network as a sous chef on 'Iron Chef America' and went on in 2008 to host her own show, 'Secrets of a Restaurant Chef,' which ran for nine seasons. Over the decades, she appeared on a slew of shows including 'Chef Wanted,' 'Chopped' and 'Food Network Star.' Most recently, she appeared on the competitive cooking show 'House of Knives,' which debuted in March. Advertisement According to news reports, Burrell had recently taken up comedy improv. The night before she died, according to reports, she had performed at the Second City New York in Brooklyn alongside fellow students of its classes. Following her death, her family released a statement calling her 'a beloved wife, sister, daughter, stepmother, and friend.' 'Though she is no longer with us, her warmth, spirit, and boundless love remain eternal,' it read. Burrell was born in New York and trained at the Culinary Institute of America and the Italian Culinary Institute for Foreigners. She worked at New York's Felidia restaurant, under the famed chef Lidia Bastianich, and got her start as a TV personality as a sous chef to Mario Batali on the 'Iron Chef' competition. (Batali was later accused of sexual harassment, and he and his former partner Joe Bastianich agreed in 2021 to pay a total of $600,000 to at least 20 women and men who said they were sexually harassed while they worked at Manhattan restaurants owned by the Batali-Bastianich group.) In 2021, she married Stuart Claxton, a marketing executive. Other survivors include her mother; a sister; and a stepson. In her 2013 cookbook, 'Own Your Kitchen: Recipes to Inspire & Empower,' Burrell wrote that she considered herself a cook at heart more than a TV personality. 'It doesn't matter how many shows I have or how many books I write, cooking is in my soul and if the shows and all the celebrity stuff disappeared tomorrow, I'd go right back into the kitchen and pick up my wooden spoon and start cooking,' she wrote. 'It's just who I am.' Advertisement
Boston Globe
22-07-2025
- Automotive
- Boston Globe
From catered soirees at the Isabella Stewart Gardner Museum to Route 1 barbecue, Peter Crowley has a full plate
Advertisement We're calling it a roadside barbecue joint. Our tagline is 'Texas-style and classic vibes,' although we certainly have plans to do more interesting and varied types of smoking and barbecuing down the road. It's quite casual; it's counter-service. Why barbecue? A very good friend was always encouraging me to do something barbecue. I've been interested in barbecue for my whole cooking career. I was doing it on the weekends and for friends and family. Post-2020, I became even more interested in it. Over the years, he would say, 'This place is available for rent,' but there was always a reason why I didn't want to or didn't think I could pull the trigger. About a year-and-a-half ago, I remember it very well, he called me and said, 'I just drove by the Red Wing Diner on Route 1′ — which, of course, I had driven by a million times going to Gillette Stadium — 'and there's a sign up saying it's for sale.' Advertisement I thought: You've got to be kidding me. What a spot. I finally thought, he's right. This is actually an amazing location. Let's see a realtor. Let's go talk about it. The next thing you know, we were on our way to opening this cool roadside joint. It was originally a Worcester dining car, built in the early '30s, and then over the decades, a dining room was attached to the side of it. Then a kitchen was added on, and another wing, with a little walk-in area. It expanded over the years, but it was very well-known in its glory days. I hear stories of people waiting in line out front for their fried seafood. When you walk in, you enter this old dining car where you can easily imagine there was a short-order cook behind the counter, and there were stools in front. Now, you can see the menu, talk with the staff, get an idea of what we're doing. You can peek into the kitchen through a couple of windows in the car and get a beer, a glass of wine, a cocktail, a soda, go to the dining room, and we deliver your barbecue in a very traditional manner on a platter with butcher paper. It's meant to be very easygoing, no drama, good for families. How did you get into the food business? Was this a lifelong passion or a midlife detour? It's both, actually. I've been in the restaurant business my entire career. I went to culinary school in the last Ice Age, and I got out in 1990 and moved to Boston shortly thereafter from the Washington, D.C., area. Advertisement My wife and I met in culinary school at the Culinary Institute of America. I joke when we went there that it was more like a reform school compared with what it's like now. It was very spartan. The two of us went to Paris, and we had family friends who lived on the edge of the Alps and let us stay in their house. If you wanted to be a serious chef, one great way to try to accomplish that was to work in Europe. That was something that a lot of people were trying to do. And incredibly, we just took a shot at a blind phone call at a hotel in a ski resort in the Alps. It was like something out of a corny movie. The day that we called, the chef had quit, and they had guests coming and said, 'Why don't you come up here? We'll see how it works out.' And we ended up staying there for almost two years, working and skiing and traveling back and forth. It was just an unbelievable life experience, an incredible way to start our marriage. We came back to Boston, and we were kind of honing in on the idea of a prepared foods store. We were spinning our wheels. And one day the broker called and said, 'I just got a call from the Gardner Museum, and they are looking for someone to take over their little café. Are you interested in that?' Advertisement I had stars in my eyes. I thought we were going to do something in town. At that time, the café was in the actual museum, and it was so tiny. It had four electric burners and one little electric stove and about 20 tables. I think it was 22 seats, maybe. But we looked at it and thought: What an unusual opportunity. My wife was the brains of the operation. All of the smart things that happened in my career are due to her. She said, 'Let's be honest here. We've never opened a restaurant.' This was a relatively low-risk proposition, because everything was in place: the tables, the chairs, the ovens, the visitors, the clientele. We've been at the Gardner Museum, running the restaurant and catering operation there, for 23 years now. Barbecue feels like a bit of a departure . I can't think of a concept that's more different than the Gardner Museum. One night, we could be catering a three- or four-course seated dinner in the museum. The next night, we're serving sausage on a tray with butcher paper. That's actually part of the fun challenge for us. Why Texas-style? That's a great question. When my kids were younger, we decided that we were going to travel the country, rather than going to the Caribbean or something. We went throughout the South. We went to Nashville, we went to Texas, we went to Detroit. That was one of my favorite places. Inevitably, much of our travel revolved around food and restaurants and markets, because of our career and our interest. We often found ourselves at different barbecue restaurants, and it was fun to compare the different styles, rate them, and rank them. It very organically became a talking point in our house. Advertisement I was cooking, in my yard, on different types of smokers throughout the year, just for really friends and family. I became very interested in Texas barbecue, a style that focuses much more on the technique of simple seasoning, the quality of the meat, the cooking technique and the smoke, without reliance on sauces. I started to really get enthralled with my offset smoker. It's basically an old propane tank that has a firebox attached to the end of it. The offset means it's low. The fire is lower than the chamber of the cooker, and it's totally analog. There is no gas, there's no propane, there's no fans, there's no electricity. It's a primitive, very simple way of cooking. It's so pure, it's incredibly challenging, and the end result was just mind-blowing. Where do you eat with your family when you're not working in the kitchen? This is going to be a very boring answer. The truth is, my kids are home for the summer, and they're off in college now, so when they're home and we do have evenings free, we cook a meal at home. I grill something. We were able to have dinner as a family, in a very old-fashioned way, almost every night of the week when they were growing up, because the museum's café is a daytime business, daytime hours. I was able to go to their games but also able to have dinner. My wife has this incredible garden in the backyard, and we just kind of freewheel and stay together. What do you love on your menu? Advertisement Texas barbecue centers around beef brisket, and beef brisket is a notoriously difficult cut to cook. It's two different muscles with two different fat contents, two different thicknesses, and it requires a lot of care, from sourcing to trimming to seasoning to, of course, the cooking. I think we're doing an incredible job of making really top-class brisket. I also really like our brisket sausage. You know, brisket has a lot of trim, and it's not scrap. It's quite usable; we need to shape the brisket to cook it effectively. We make sausage from that trim. It's garlic and mustard powder and cumin and coriander, and we smoke it, and it's so highly flavored. It's unbelievably delicious. I love it. I'm loath to say that Northern Virginia is really the South, but maybe for New England purposes, it is. What did you grow up eating? That's kind of a funny question, only because I feel like when I was a kid, I was not interested. I didn't really grow up in a family that did a lot of restaurant exploration or necessarily talked about or thought about food a lot. It seems that so many chefs, we're not exactly excelling in school — getting into a little bit of trouble, kind of floundering. That was absolutely my story. But I got a job in the kitchen, and like so many people, it just grabbed me, just the speed: 'Holy cow, I'm 19 years old, and I'm working with fire and knives and up late at night! This is just so incredibly cool.' And someone suggested, well, what if you went to culinary school? You can't work at your neighborhood tavern in Springfield for a career. Where was your first job? A little independent restaurant in Burke, Virginia. And then I graduated from there, if you can stand it, to Chili's. Then I went to a restaurant that's actually still there, a place called Mike's American Grill. That was my first real kitchen job, and that's where I saw: 'Wow, there's actually something to this. There are all these different techniques and teamwork.' Culinary school was great for me, because it really showed me that this could be a legitimate career. At that time, there were no celebrity chefs. There was no Food Network. The idea of becoming a professional chef, at least in my world, was kind of obscure: You're going to do what? Would you ever encourage your own kids to go into the culinary field? As it turns out, my daughter is going to college with a hospitality management major. I think that she got infected with the bug. I feel like a lot of careers, their parents say, 'Don't do this.' I know a guy who's a lawyer; he would never tell his kid to be a lawyer. When you're in it, of course, you see all the warts. You don't want that for your kids. But yes, I think it's actually a fantastic career, especially for somebody who likes the fast pace, likes the creativity, likes the challenge of working with and on a team. What do you think about the culture of restaurants these days? Was it brutal when you were starting out, and has it changed? There's no doubt that, in the beginning part of my career, that old cliche about the screaming, yelling chef and the pots-and-pans-throwing was absolutely a thing. Over the decades, that's faded away. For good and for bad, there was a reason why that was effective. It's not for everybody, that authoritarian kind of approach to managing a kitchen. It worked for me. How do I say this without being insulting to the youth of today? It's hard to find cooks who are motivated like I was, and my fellow cooks were, at that time. There are so many options for a food career. You could have a promising cook, and six months later: 'I'm going to be a food blogger. I'm going to do a podcast.' There are so many creative outlets for people now that I do feel that the restaurant kitchen landscape is a little bit thin. I appreciate your candor. How's the Walpole food scene? The Walpole food scene is really kind of interesting. Walpole itself is a much bigger town than I thought it was two years ago. And the people, the Walpole residents, are very all about Walpole. They're very proud of their town. I think the food scene can be dominated a little bit by Patriot Place, which is right down the street. That's actually Foxborough, of course. But there are a couple of restaurants right in Walpole Center — a Greek place, Kosmos, is really great. Generally, they're more casual, more family-oriented restaurants, which makes sense. And that's certainly what we're going for as well. We love it when we see a family come in. We got a lot of that on Sunday, a lot of multigenerational families. Here's grandma, here's the little kids, here are the parents. You can come in and have a very fun, easygoing, not-a-big-financial-commitment meal. Favorite snack? I have two, and my kids are going to laugh at me. One is pickles. Anything pickled has no chance of surviving in the refrigerator. Pickles go in, pickles come right out: pickled cucumbers, pickled onions. And this summer, the Wegmans ice cream sandwiches have no chance of survival. There's something in the cookie part of it. You take them out of the wrapper, and usually an ice cream sandwich is soft. The Wegman-specific ones are crunchy. Is there any food that you just cannot stand? I'm guessing the answer might be no, because I have to think about it. You know, here's one. I hate truffle oil. It tastes so fake to me. There might be a tiny, little, microscopic piece of truffle in there to give you the illusion that it is actual truffles, but two drops just dominate. It seems very artificial to me. There, that's a strong opinion. It's like bad perfume. Right. It just lingers. It's like the party guest who won't leave. Interview has been edited and condensed. Kara Baskin can be reached at
USA Today
15-07-2025
- Business
- USA Today
Peel Region's Gold Cherry Bakery Honoured with 2025 Consumer Choice Award in the Cake Shop Category
Gold Cherry Bakery, a custom cake and pastry shop in the GTA celebrated for its artistry and quality, has been recognized with the 2025 Consumer Choice Award in the Cake Shop category for Peel Region. This award highlights the bakery's dedication to celebrating special moments, delivering exceptional taste, and exceeding customer expectations. Gold Cherry Bakery is led by head Pastry Chef and owner Shannon, a graduate of Niagara College's Baking and Pastry Diploma program and holder of a BBA in Food Business Management from the Culinary Institute of America. With a passion for creativity and craftsmanship, Shannon and her team carefully select locally produced ingredients and combine them into beautiful, flavorful creations. Whether clients place custom orders by phone or collaborate directly with Shannon over coffee in the shop, each cake is shaped to reflect personal vision and celebration. A Tradition of Craft and Creativity Nestled in Mississauga, Gold Cherry Bakery is known for its custom wedding cakes, celebratory masterpieces, and artisanal pastry offerings. From floral-adorned tiered cakes to playful drip-style birthday designs, each creation showcases both visual elegance and taste appeal. Their portfolio includes towering wedding centrepieces and delicate individual pastries enjoyed by customers throughout the region. Personalized Service, Elevated Experience Gold Cherry Bakery encourages a collaborative experience: clients meet one-on-one with Shannon to discuss themes, flavours, and design ideas. While plans are underway, guests can relax with freshly brewed in-house coffee and a carefully crafted pastry-making every visit feel warm and welcoming. 'Baking is deeply personal for me-it's about creating something meaningful for someone else's moment,' said Shannon, Head Pastry Chef and Owner of Gold Cherry Bakery. 'To have our work recognized with a Consumer Choice Award is truly special. It reflects the passion, late nights, and joyful energy we pour into every custom piece. We're grateful to our clients for trusting us to be part of their celebrations.' Quality, Innovation, and Community Roots Gold Cherry Bakery is committed to using premium, local ingredients and sustainable practices. The team focuses on farm-fresh produce and ethical sourcing while embracing eco-friendly packaging and waste reduction. On the creative front, they incorporate modern design trends-like drip finishes, custom toppers, and fondant art-ensuring both flavour and form are exceptional. Recognition Rooted in Customer Trust The Consumer Choice Award is determined through unbiased consumer polling and robust data analysis. Winning in the Cake Shop category reflects Gold Cherry Bakery's consistent excellence and trusted reputation among families, event planners, and dessert lovers in Peel Region. 'This distinction is for everyone involved-clients, pastry team, and partners, 'Shannon added. 'It drives us to continue crafting moments of joy, one slice at a time.' Looking Ahead Gold Cherry Bakery is growing its offerings with vegan and sugar-free options, interactive cake-decorating workshops, and seasonal limited-edition pastries. Their focus remains on delivering outstanding quality, creativity, and customer experience while evolving with the desires of their community. To view the bakery's portfolio and place a custom order, CLICK HERE or head to About Consumer Choice Award: Consumer Choice Award has been recognizing and promoting business excellence in North America since 1987. Its rigorous selection process ensures that only the most outstanding service providers in each category earn this prestigious recognition. Visit to learn more. Contact Information: Sumi Saleh Communications Manager ssaleh@ SOURCE: Consumer Choice Award View the original press release on ACCESS Newswire
