chefs

Take Your Best Guess At What This Fried Snack Is Made Of

Copenhagen’s MAD Monday hits below the belt
May 15, 2015 11:00 am

Nose-to-tail, people. Nose-to-tail. It may be the trendiest dang thing to say, but it looks like it’s time to reexamine the humble origins of this restaurant buzzword. Nose-to-tail never really meant “fancy sweetbreads” or “cured lamb belly BLT.” It meant every other part you never intended to eat, including this one. 

A Chef To His Younger Self: You’re Not As Good As You Think

Greg Baker on the tricky thing about egos
May 12, 2015 10:00 am

Greg Baker, chef-owner of The Refinery and Fodder & Shine in Tampa, Florida, is a 20-year kitchen veteran, having worked in Portland, Oregon, and New York City before opening his James Beard Award-nominated restaurant in 2010. His writing occasionally appears on Food Republic.

Slade Rushing Will Not Apologize For His James Beard Award Nomination

“I deserve to be nominated,” Brennan’s chef says
May 1, 2015 10:00 am

Chef Slade Rushing’s efforts to refresh New Orleans’s historic Brennan’s restaurant have generated quite a bit of attention. In March, the James Beard Foundation named him one of four finalists for the coveted title of Best Chef South. Then, almost immediately, came the backlash. According to one influential critic, that honor came way too soon. Rushing, though, is adamant: “I deserve to be nominated.”

Gerard Craft Wants To Open The Italian Chipotle

Why the respected St. Louis chef is branching out
Apr 15, 2015 10:00 am
Gerard Craft photo

After one meal at Pastaria, Gerald Craft’s St. Louis trattoria, you can see why he is beloved in St. Louis. And why Pastaria, the adjoining fine-dining spot Niche and his French Brasserie by Niche and cocktail-led Taste By Niche are such successful businesses. It also helps explain why Craft, a husband and father as well, is looking to go even bigger, to follow Danny Meyer and, more recently, Roy Choi and Daniel Patterson in creating a new, more chef-y take on fast food. He’s been hard at work on Porano Pasta + Gelato, his fast-food concept. Here, he tells us all about it, shares his blunt opinions about the current state of fast food and more. 

New Chefs Rising, Episode 2: Elise Kornack of Take Root

How New England clam chowder inspired a career
Apr 1, 2015 11:00 am

You hear it all the time: A chef’s gotta pay his or her dues, toil for years or even decades in kitchens learning technique and craft. Not necessarily. In New Chefs Rising, Food Republic finds young cooks who are making moves, running their own kitchens in successful restaurants, in many cases before their 30th birthday. Next up, the New England native whose 12-seat restaurant in Brooklyn has become a serious dining destination. 

Erin McKenna Perfected The Gluten-Free Doughnut. Next Up: Pizza, Bagels.

BabyCakes boss sets her sights on savory things
Mar 25, 2015 11:00 am

Working in a professional kitchen can be daunting experience for many people. But not so much for Erin McKenna, who grew up with 11 brothers and sisters. You could reasonably call it a cakewalk for McKenna, founder of New York’s pioneering BabyCakes bakery, a mecca for treat-seekers who might otherwise abstain because of aversions to things like gluten and dairy. Here, she chats with writer Nicole Schnitzler.

Food Republic’s New Chefs Rising, Episode 1: Jonah Miller Of Huertas

The young NYC chef makes a “simple peasant dish”
Mar 19, 2015 10:00 am

You hear it all the time: A chef’s gotta pay his dues, toil for years or even decades in kitchens learning technique and craft. Not necessarily. In New Chefs Rising, Food Republic finds young cooks who are making moves, running their own kitchens in successful restaurants, in many cases before their 30th birthday. In the first episode, Jonah Miller, executive chef and co-owner of NYC hot spot Huertas, shares his thoughts, then hits the kitchen to cook some migas. 

Leah Cohen Will Not Speak Ill Of New York’s Cool Chefs Club. She Just Wants In.

Pig & Khao boss talks gender, ethnicity, next moves
Mar 17, 2015 1:30 pm

Fresh off another two-week trip to Vietnam, Pig and Khao proprietor Leah Cohen hooks up with TV food personality Andrew Zimmern for a very candid discussion as part of his regular “Go Fork Yourself” podcast. In it, Cohen gives her thoughts on the culinary scene’s “cool kids club” and whether gender plays a role with regard to admission.

ADVERTISEMENT

Follow Food Republic

Check out our Ultimate Hot Dog Style Guide
three cup chicken recipe
Make the ultimate Taiwanese chicken dish at home
Adding an herbal twist to a Latin American classic
Prepare yourself for perfect pizza harmony
A stylish rooftop arrives in Dupont Circle
Beyond chips, queso and all-you-can-eat tacos
ADVERTISEMENT
About Us | Advertise With Us | Contact Us | RSS | Privacy Policy | Terms of Use
© 2013 Food Republic. All rights reserved.