interviews

Here’s To Not Shutting Up: How Humble Brooks Headley Blew Up Cookbook Publishing

Del Posto pastry chef wrote a memoir, with benefits
Oct 16, 2014 9:00 am

Brooks Headley's new cookbook is a memoir half-disguised as a cookbook with guest essays from Sloane Crosley and Robert Sietsema, and photography from Tamara Shopsin. For the photos think less soft-focus panna cotta, more fisting of a large filone. Just go buy the book and put it on your nightstand. You will laugh a lot. Also, you will learn a bit. And, in fact, we learned a bit too during our talk. Here are some highlights.

Josh Ozersky Is The New Restaurant Editor At Esquire. Script, Flipped.

He names The Cecil New Restaurant of the Year
Oct 14, 2014 9:00 am

“The way that people feel about Game Of Thrones, or the Dune books or Firefly — the way people feel about Alan Moore or George R. R. Martin – I feel that intensely and that ardently about the important figures in the chef world,” says a voice on the other end of the receiver while Sparklehorse plays in the background. Ladies and gentlemen, Josh Ozersky has stepped up to the soapbox (upon our invitation). Here's our colorful interview with the colorful critic.

Hot Doug: The Exit Interview

Chicago tubesteak pioneer is calling it a day
Sep 29, 2014 9:00 am

Ever since Chicago hot dog institution Hot Doug’s opened 14 years ago, it’s been the fancified franks (think alligator sausage with crayfish-shrimp remoulade) legendary duck fat fries and owner Doug Sohn’s warm hospitality that have been winning over the hearts and, as evidenced by upward of nine hour wait times, the personal days of customers. Chances are that wait will be longer than ever on October 3, the shop’s last day in operation before Sohn closes its doors forever. We caught up with owner Doug Sohn. 

Kings Of Leon Frontman Caleb Followill Just Wanted To Be A Chef

And now the rocker has his own food festival
Sep 17, 2014 9:00 am

Before he had eyes on certified rock and roll stardom, Kings of Leon frontman Caleb Followill wanted to be a chef. “When I was really young, my cousin and I would make eggs,” he explained in a recent call. “Once, we went hunting and killed a rabbit. It wasn’t hunting season, so my uncle, to teach us a lesson, made us cook it and eat it — it was awful.” But as we find out, food has always been at the center of the singer's world.

FR Style Inventory: Herschel Supply Co. Founders Lyndon and Jamie Cormack

Co-founding brothers talk all things Vancouver
Sep 5, 2014 11:00 am

New York City's Fashion Week is underway, so it's time to check in with some stylish citizens to find out who they're wearing, what they're eating and to get a few tips. Here, the Cormack brothers, founders of Herschel Supply Co., give us a glimpse into their Vancouver and dish on where they like to eat, drink and shop.

FR Style Inventory: Fashion Designer Steven Alan

Love for Scandinavian brands, but not for suits
Sep 3, 2014 4:00 pm

As Fashion Week begins in NYC, we check in with Steven Alan, the fashion designer who leans towards Scandinavian brands, prefers samgyetang over steaks and isn’t down with suits.

12 Things You Can And Should Learn From Jonathan Waxman

Seasoned chef goes big in 2014, shares wisdom
Sep 3, 2014 10:00 am

Jonathan Waxman should be angry, furious, enraged. He's the guy who pretty much every chef in 2014 should be bowing down to, saying you did it first, Chef; he's the guy who should have his own splashy food TV show, rather than just occasionally appearing as a wise Jedi sidekick or a professorial judge; he's the guy who long ago realized that there are some serious parallels between food and rock. And yet here he sits on a sunny NYC morning at his neighborhood stronghold Barbuto, looking blissed out, just now having his, well, moment in the sun.

Avez-Vou$ Faim? Carbone And Zalaznick On Why NYC Needs The Dirty French.

From the guys behind Torrisi Italian Specialties
Sep 2, 2014 9:00 am
mario carbone and jeff zalaznick photo major food group

Last week at the Heineken House at the U.S. Open, we caught up New York City restaurateurs Mario Carbone and Jeff Zalaznick to talk about their latest NYC opening, Dirty French, as well as what it's like to expand to Hong Kong. And how the hell to get into the world's most-exclusive clam bar. A rare interview with two of the main players in the Major Food Group, this way. 

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