chefs

Magnus Nilsson Will Now Tell You Everything You Need To Know About Nordic Cuisine

Plus, famed Swedish chef dishes on upcoming book
Nov 13, 2014 9:00 am

Magnus Nilsson, the rising star Swede whose episodes of Mind Of A Chef are airing through the winter on PBS, joins us at The Breslin in NYC to talk about conceptions and misconceptions about Nordic cuisine, his cooking philosophies, and why he first said no but eventually relented to write what might become the definitive book about Scandinavian cuisine.

Video: Watch The Trailer For Jeff Scott's Notes From A Kitchen Vol. 3

New art book features Chang, Crenn, Stupak and more
Nov 5, 2014 10:30 am

"It’s 768 pages, 12 pounds, it’s expensive, it’s obsessive, it matters — it challenges big ideas — it tells the truth — it’s a new vision for a new world in which quality in bookmaking and idea documentation still matters." So writes Jeff Scott, the photographer and creator of the Notes From A Kitchen book series, whose Volume Three is coming out right now. The limited-edition, massive tome sells for $125 US (more in Canada and Europe) and features behind-the-scenes, inside-the-minds looks at Jordan Kahn, David Chang, Alex Stupak, Dominique Crenn and other inventive chefs. Zakary Pelaccio wrote the foreword and narrates the video, which you can watch here. 

Nira Kehar's Cuisine Channels Art, Hold The Boundaries Please

Montreal-born Delhi chef on (lamb) brains, beauty
Oct 30, 2014 9:00 am

Nira Kehar, the Montreal-born chef/owner of award-winning New Delhi restaurant Chez Nini, is one of a kind. Seriously, there are no other young female Indian-Canadian classically trained chefs launching their own genre-defying, Montreal-inspired (read: largely meat-based) culinary experiences in Delhi right now. We sat down to talk about her "artistic narrative" book, Delhi's stret kids and what the monsoon tastes like. Don't worry, it's actually delicious. 

Chef Diego Oka Leads The Way To Fine Peruvian Dining In America. Follow Him.

Miami La Mar chef is spreading the tiradito gospel
Oct 22, 2014 11:00 am

Lima-born chef Diego Oka is of the most delicious school of Evangelism there is: travel the world, live everywhere, bring your cuisine to the hungry masses wherever you go and spread the word of delicious Peruvian food. A protege of renowned chef Gastón Acurio, Oka has been cooking during the uprising of a vibrant, fast-growing cuisine for nearly a decade, so don't let the baby face fool you. He's also got some music, restaurant recommendations and general advice you should take.

Dale Talde Is The Man! 5 Recipes From One Of Our Favorite New York City Chefs.

Trust the Top Chef alum to whip up a snack
Oct 2, 2014 3:00 pm

New York City chef Dale Talde is a former Top Chef star and co-owner of a growing mini-empire of Brooklyn restaurants with partners David Massoni and John Bush. Over the past few years we’ve stopped by the kitchen at Talde in Park Slope to ask if the chef would slide us some of our favorite recipes. Here are five of our favorites.

October Means Great Beer And Chicken Dancing

Plus lots of cool culinary charity events
Sep 26, 2014 10:00 am

It’s hard not to get excited about October’s arrival. There’s no better time for consuming copious amounts of dark, hoppy beer in tall glasses while wearing tall white socks with suspenders or frilly white jumper dresses. Besides that, the coming month offers several very compelling culinary events whose proceeds go to charity, as well as an exciting lineup of chef seminars at NYC’s Eataly, chicken dancing in Baltimore and a coffee crawl in Stumptown.

WTF Is Kentucky Fried Blowfish? Delicious, That’s What.

The latest cray genious from chef Andrew D'Ambrosi
Sep 22, 2014 9:00 am

In a tiny kitchen in brownstone Brooklyn restaurant Bergen Hill, chef Andrew D'Ambrosi is running one of the most-inventive seafood restaurants in America. Though constrained by limited space and gear more fit for a Central Park snack bar than mini Mugaritz (the setup includes four induction burners, a panini press and small ice cream machine), the former Le Cirque chef and Top Chef  scene stealer is composing dishes made with extraordinary flavor combos (Mayweather 1-2s) and personality. Here's one of them.

Veggie Samurai: Watch A Sushi Chef Conquer The Cucumber

Cleanse your palate with eye-catching morokyuu!
Sep 11, 2014 2:00 pm

If you've ever briefly marveled at a rose made out of a carrot or radish before popping it in your mouth, take a moment to witness the knife skills that go into the thoughtful salad magic Japanese chefs churn out as garnishes. Morokyuu is a dish of sliced cucumbers and red miso paste eaten as a palate cleanser. Watch a master chef transform this simple duo right before your eyes.

ADVERTISEMENT

Follow Food Republic

Hint: the secret tool is already in your kitchen
Vietnamese noodle soup, it’s what’s for breakfast
Where to eat on the beautiful U.S. Virgin Island
What you didn't know about fancy fish eggs
Infuse pie pastry with fennel for layers of flavor
Irish capital is awash in Guinness and fiddle tunes
Breweries use modern packaging to simply make noise
ADVERTISEMENT
About Us | Advertise With Us | Contact Us | RSS | Privacy Policy | Terms of Use
© 2013 Food Republic. All rights reserved.