Are Chef Coats Really That Bad? Chefs Respond.

The kitchen pros have spoken. Here's what they say.
Jan 6, 2015 11:00 am

“I’ll likely catch flack for this, but these damn [chef coats] have no part in my world.” Those were the bold words of chef Greg Baker, who penned an article on FR yesterday about the staple kitchen garment he considers not only unfashionable, but also unnecessary and uncomfortable. The piece quickly blew up on social media, with professionals from all over the globe voicing their opinions. Here are some of the day’s more notable reactions.

Why Chef Coats Suck: A Story Of Fake Professionalism And Very Bad Fashion

They're hot, often dirty and pretty much tired
Jan 5, 2015 9:00 am

Greg Baker, chef-owner of The Refinery 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. Previously, Baker wrote about the keys to hiring a sous chef (rule one: weed out the lazy assholes). Today he brings you reasons why he dislikes chef coats.  

Feast Of Seven Fishes In One Pot Recipe

The traditional Italian seafood feast, consolidated
Dec 18, 2014 4:00 pm

Italian Christmas is awesome. We're not mad at turkey, ham and baked ziti on the same plate, not mad at all. So you get the big feast Christmas Day, but there's also an equally important feast on Christmas Eve. Do it right, people. If you're going to do Italian Christmas, take a leaf out of a master's book. DC's Osteria Morini Executive Chef Matt Adler shows us how it's done. 

The Obsessive 'Notes From A Kitchen' Book Series Shows The Creative Fire Of Chefs

Author Jeff Scott tells us about his new edition
Dec 16, 2014 2:00 pm

"I began this documentary series of books because there seemed to be no critical documents out there about who chefs are as people —  as creative souls just trying to figure it all out," so says Jeff Scott of his series of artfully designed, limited edition books in the Notes From A Kitchen series. Volume 3 was just published. Here's what he has to say about it.

Does The Pasta Match The Pants? Food And Fashion Collide In New Young Chef Contest

Unique global competition pairs chefs and designers
Nov 26, 2014 11:00 am

It is the dream of every young chef to one day be recognized by glossy magazines such as Bon Appétit or Food + Wine. Now, Vogue Italia? Probably not so much. But, hey, if you do, well, here's your chance. Bubbly water behemoth S. Pellegrino just announced a new contest to find its "Young Chef 2015." But, this competition isn't limited to just cooking. No, chefs will be paired with fashion designers to create dishes and garments that complement each other.

Jesse Schenker, A Man of Extremes

Chef has written one hell of a kitchen memoir
Nov 25, 2014 10:00 am

Ten years ago, Jesse Schenker sat bloodied in the back of a police car, with track marks in his arm and any number of illicit substances swirling around his system. Now, he’s the executive chef and owner of two Manhattan restaurants, Recette and The Gander. It’s not been an easy run.

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. 


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