chefs

SXSW Expands Food Programming For 2015. Plus, Many Events For Non-Badge Holders.

Chang, Brock join this year's panels and pop-ups
Feb 27, 2015 11:00 am

SXSW has pulled out all the stops for food-related content during this year's SouthBites, and there's a few big-name events for the general public, too. Here's your guide to the panels, pop-ups and more to seek out this March.

Watermelon Tartare? Artichoke Oysters? Vegetables Are Kicking Meat Off Menus.

Plant-based dishes are no longer small potatoes
Feb 23, 2015 10:30 am

Forget worrying about a side of vegetables with your dinner. Today’s chefs are taking great strides to ensure these nutrient-rich ingredients are no longer just an afterthought at dinner — they are dinner. From vegetable-inspired meat dishes to meat-inspired vegetable dishes, menus across the country are showcasing fresh produce like never before. Nicole Schnitzler reports.

If Charcuterie Is Your Jam, Chef Craig Deihl Is On Instagram For You

Coppa and pâté en croute and sandwiches galore!
Feb 13, 2015 12:00 pm

Chef Craig Deihl's Instagram feed is packed with photos of stacked bricks of ham-and-parsley terrine, videos of liverwurst in process, and beauty shots of olive loaves that miraculously make you really, really want olive loaf. It's so engrossing that you may forget to buy your plane ticket to South Carolina. Let us remind you: Buy a plane ticket to South Carolina (for a jillion reasons) and don't leave until you understand the meaning of "pâté inlay."

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.

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