Chef Talk

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.

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.

'The End Of Hypocrisy!' Ludo Lefebvre On The Return Of Foie Gras To California

LA chef has a lot to say about goose liver
Jan 8, 2015 3:05 pm

You may have heard the news that the two-and-a-half year ban of selling foie gras in California was overturned yesterday. And you may have heard that many of the state's chefs are celebrating today, excited to be able to once again serve their beloved fatty goose liver in restaurants. Acclaimed French chef Ludo Lefebvre of Los Angeles wrote in to us to express his thoughts on the big reversal.

Are Chef Coats Really That Bad? Chefs Respond.

The kitchen pros have spoken. Here's what they say.
Jan 6, 2015 12:00 pm

“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 10:00 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.  

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

Montreal-born Delhi chef on (lamb) brains, beauty
Oct 30, 2014 10:00 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. 

Jose Andres Is On A Clean Cookstoves Mission

He'll debut Sunny Day with solar cooking in Vegas
Oct 24, 2014 1:00 pm

This weekend in Las Vegas, José Andrés will do something unprecedented, and it doesn't involve the usual bad behavior associated with Sin City. No, the chef and restaurateur will debut a pop-up restaurant at the massive Life Is Beautiful festival, with all the food cooked via solar power. The Sunny Day stand is part of Andrés' mission to make cooking more earth-friendly. More details and an interview with the chef here.

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 12:00 pm

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.


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