chefs

Chef John Tesar Vs. Critic Leslie Brenner: Tracing The Roots Of A Public Spat

Interviews with both sides reveal many motivations
Jul 17, 2014 1:30 pm

Chef John Tesar generated some dubious buzz on Thursday with his fiery Twitter response to Dallas Morning News critic Leslie Brenner's review of his latest restaurant Knife. With the benefit of having previously interviewed both Tesar and Brenner about their individual preferences and pet-peeves, we feel compelled to offer some perspective on the various motivations heading into this now-very-public food-world spat.

RN74 San Francisco Vs. RN74 Seattle: Two Chummy Chefs Critique Each Other's Menus

Ex-Roomies Adam Sobel and David Varley face off
Jul 16, 2014 8:00 am

Chefs Adam Sobel and David Varley know each other quite well, as ex-classmates, ex-roommates and ex-coworkers. Now, both men work for restaurateur Michael Mina: Sobel at RN74 in San Francisco, Varley at RN74 in Seattle. Though both restaurants have the same name, they feature two different menus, showcasing each chef's individual cooking style. We asked both chefs to critique each other's menus, selecting three dishes that speak to the other guy's distinctive MO.

How 'Bitch Pudding' Sweetly Symbolizes The Plight Of Female Chefs In America

Who doesn't want some gender politics for dessert?
Jul 14, 2014 9:00 am

In many ways, the story of Callie Speer's "Bitch Pudding" sums up so much about the current saga of women working in the male-dominated restaurant world. Though it was all in good fun, it’s telling that Speer conflates food and self, revealing an underlying conflict: how can female chefs — and women, in general — be both bitch and pudding? Join the discussion here.

Chef's Files: How To Work (Or Not Work) With Old-School Vendors

Call those guys "dinosaurs," but don't call often
Jul 10, 2014 12:00 pm

It takes some creativity to be able to work around the existing system of huge minimums for delivery that these old-school, big food distributors charge, but go ahead and feel free to stick it to the man while keeping your restaurant doors open. Here’s a detailed guide on how to do it. 

Chef David Posey Flies The Blackbird Coop

Get excited, Chicago, for very good things to come
Jun 30, 2014 1:30 pm

We sat down with the chef a year ago to discuss intensive meat-sourcing, culinary school and why Chicago is the best food town in America. And clearly, it's about to get better as Posey goes off on his next journey: a yet-unnamed and totally undetailed solo venture. We love it already. A frustrating lack of details after the jump. Patience, friends.

David Bull Transforms A Power Plant Into A Grill-Lover's Heaven

Austin chef on space, smokestacks and charcuterie
Jun 26, 2014 3:00 pm

Austin-based chef David Bull and his partners in the La Corsha group have announced plans for both a boutique hotel in East Austin and an ambitious project in Austin’s former Seaholm Power Plant. The restaurant’s theme revolves heavily around outdoor grilling and smoking – an idea both international and intensely local. We spoke with Bull about how a restaurant moves from business plan to reality.

Kickstart This: Pasta Flyer, A World-Class Gluten-Free Italian Joint

Let's make chef Mark Ladner's dream come true
Jun 12, 2014 12:00 pm

At this stage in the gluten-free game, plenty of restaurants offer wheat-free pasta and noodle options. You can get gummy brown rice penne to ruin your nice puttanesca or substitute rice noodles in your ramen because it's just as satisfying. Right? Wrong, says NYC chef Mark Ladner, a longtime master of the fine-dining Italian scene. Let's cheer on his fresh new concept, Pasta Flyer, hurtling towards a pop-up near you.

5 Los Angeles Chefs Pay Tribute To Danger Dogs. Wrapped In Bacon. Mildly Sketchy.

Iconic late-night dogs get a makeover
May 20, 2014 12:00 pm

You're drunk, broke and hungry. What do you do? If you're in Los Angeles, you buy a Danger Dog, a gift from the Drunk Gods: a bacon-wrapped hot dog griddled on a makeshift grill along with sizzling onions, peppers and jalapeños with condiment bottles sitting nearby, just waiting for you to utter the words “with the works." 5 of our favorite LA weigh in on the city's iconic street food and spin their own versions after the jump.

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