chefs

The Best Chef Quotes Ever? A New Book Compiles The Crème De La Crème.

Curated by NYC's Kitchen Arts & Letters bookstore
Aug 21, 2014 3:00 pm

Here’s a book for passionate cooks that contains no recipes or food porn whatsoever; instead it’s full of quotes from chefs around the world and across time. The Chef Says, a cute little book which will be published September 2nd, was compiled by Matt Sartwell and Nach Waxman, who run New York City’s Kitchen Arts & Letters bookstore, which offers 13,000 food and drink-related titles. Some of our favorite quotes, right this way.

How Danish Chef Christian Puglisi Is About To Flip The World's Pizza Script

Copenhagen-style pizza might be the future
Aug 20, 2014 9:00 am

In a recent interview, Danish chef Christian Puglisi tells me he's always cooked with an Italian sensibility rooted in "simplicity" and "beautiful produce" — but with many other influences as well including his established place in the Danish culinary movement. This interesting combination will all come together in a forthcoming pizzeria in Copenhagen. Who is excited?

10 Things I Hate: Chris Hastings

Chef dislikes pretense, food festivals and flies
Jul 30, 2014 11:00 am

Life is filled with wonderful things and terrible things. During interviews, however, we pretty much only get to hear about the wonderful things. Ten Things I Hate is a chance for people in the food world to get things off their chest. We ask them what they hate, they give us a list. Next up: Birmingham chef Chris Hastings.

5 Busy Chefs On Staying Happy, Healthy And Relatively Gout-Free

Fitness can be a relative term for a restaurant pro
Jul 24, 2014 9:00 am

Last week we invited a crew of very busy chefs to stop by the Food Republic Test Kitchen and talk about the challenges — and ultimate successes — of staying healthy while working around serious food. How do their clothes still fit, you ask? What’s this about Brazilian jiu-jitsu? We got answers from Jamie Bissonnette, Michael Chernow, Daniel Holzman, Alex Stupak and Noah Bernamoff. 

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

Interviews with both sides reveal many motivations
Jul 17, 2014 2:30 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 9:00 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 10:00 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 1:00 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. 

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