Chef Talk

John Currence Traces Bourbon's Popularity To The Southern Food Renaissance

It's all about history, people
Jun 4, 2014 9:00 am

We are featuring Q&As from our recent Food Republic Interview Lounge at the W Austin during the Austin Food & Wine Festival, along with video excerpts of the sessions with host Richard Martin. Next up is John Currence, the chef and restaurateur behind City Grocery and other fine Oxford, Mississippi establishments, who dishes out the reasons why everyone's now so obsessed with Southern food.

Please Don't Bother Matt McCallister While He's Plating

The Dallas chef behind FT33 thrives on art, silence
May 28, 2014 9:00 am
Matt McCallister of FT33 Dallas photo
Photo: Jo Ann Santangelo

In the coming months, we'll feature Q&As from our recent Food Republic Interview Lounge during the Austin Food & Wine Festival, featuring video excerpts of the sessions with host Richard Martin. First up, Matt McCallister of FT33 in Dallas.

10 Things I Hate About Opening A Restaurant

Jonathon Sawyer on stress dreams, waiting. Waiting.
May 16, 2014 9:00 am

Jonathon Sawyer has quietly accumulated a murderer's row of awards: James Beard finalist, Food & Wine Best New Chef, Rising Star Chef – the list goes on and on. With a handful of restaurants, fast-casual spots, and food companies already under his name, Sawyer is almost ready to launch Trentina, his new full-service Northern Italian joint and dropped by to share ten things he hates about opening restaurants.

Rule One, Weed Out The Lazy Assholes: How To Hire A Sous Chef

It's a chef's key staffing decision
May 13, 2014 8:00 am

As any kitchen professional will tell you, staffing is a crucial part of running a restaurant. And no hire can be as important as a sous chef — meaning “under-chef” — and the position directly under the chef de cuisine (the boss). In an essay inspired by years of good (and some bad) sous chef hires, Baker tells us the real deal behind recruiting for the position. And for those looking to get hired, brush up on your "Bukkake Tears."

Marco's Chef Danny Amend, Die-Hard San Francisco Giants Fan

He forgives Barry Bonds for basically everything
Apr 9, 2014 10:00 am
Photo: Morgan Ione

Danny Amend’s career has spanned stints at some of the nation’s most respected kitchens, including The French Laundry, Per Se, Essex House and Alain Ducasse’s MiX in Las Vegas. He stopped by our Baseball Test Kitchen to talk about his beloved San Francisco Giants. Unlike many of his childhood heroes, however, Amend didn’t bend any rules to get to where he is today. But that doesn’t stop him from talking about his love for Barry Bonds. So much love.

Michael Psilakis Talks Evolution Of Stadium Food, Yankees Baseball

Greek chef has theories about America's pastime
Apr 4, 2014 11:00 am
Photo: Morgan Ione

Greek chef Michael Psilakis is a passionate man. The former Food & Wine Best New Chef and Bon Appétit Chef of the Year is also quite the baseball fan, and it turns out he has quite a few theories on the evolution of the game.

'10 Things I Hate' With John Tesar

Dallas chef on knives, snobs, liars, haters
Mar 11, 2014 9:00 am

The former Top Chef contestant was just named a semi-finalist for the 2014 James Beard “Outstanding Chef: Southwest” award, Spoon was listed as one of Bon Appétit's 50 Best New Restaurants of 2013, and Tesar's got a new restaurant opening in Dallas (Knife) and possibly more on the way. The dude is busy. But he does have time to set the record straight. Here are 10 things that John Tesar hates.

A Flavorful Visit With Susana Trilling In Oaxaca

An interview with the Mexican cooking pro at home
Jan 28, 2014 1:00 pm
Susana Trilling photo
Photo: Evan Sung

Here's an interview with Susana Trilling, the Texas-born chef who moved to Mexico 25 years ago and is now one of the foremost proponents of Oaxacan cuisine. All this, and photos of Empellon's Alex Stupak in her cooking class, after the jump.

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