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When we were talking to AC about the lineup of stories he would be editing for us, he was adamant about writing a piece that illustrated his kitchen values. Basically, we both agreed that there was a method to maintaining a 20+ year cooking career and not going crazy. And staying true to oneself. With that, here are Andrew Carmellini’s 10 Commandments To Being An NYC Chef.

All this week we’ve given chef Andrew Carmellini the login to our WordPress accounts as he’s guest edited a number of stories landing on Food Republic. There’s the art of baguette baking at his New York City restaurant Lafayette and a guide to eating like a professional in France. The secrets behind Locanda Verde's black truffle tartufo dessert? Why, here are those secrets. When we were talking to AC about the lineup of stories he would be running he was adamant about writing a piece that illustrated his kitchen values. Basically, we both agreed that there was a method to maintaining a 20+ year cooking career and not going crazy. And staying true to oneself. With that, here are Andrew Carmellini’s 10 Commandments To Being An NYC Chef, with graphics by Mike Houston.