Chef Talk

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

It's a chef's key staffing decision
May 13, 2014 9:00 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 11:00 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 12:00 pm
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 10:00 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 2:00 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.

'10 Things I Hate' With Andrew Zimmerman

Chicago chef can't stand fake vegans, oysters
Jan 10, 2014 10:00 am

Life is filled with wonderful things and terrible things. During interviews, however, we pretty much only get to hear about the wonderful things. Ten Things I Hate is a chance for people in the food world to get things off their chest. We ask them what they hate, they give us a list. Next up: Andrew Zimmerman. Yes, you read that right.

Blurred Lines: Michael Mina 74 Mixes Restaurant, Bar And Nightclub In Miami

His new Fontainebleau entry extends his Miami fling
Jan 9, 2014 11:00 am
Michael Mina at Michael Mina 74

Michael Mina tells us all about his new hybrid restaurant/cocktail lounge/nightlife concept inside the Fontainebleau Miami Beach, Michael Mina 74. He also dishes on the differences between Miami and Las Vegas, how his Bourbon Steak held on through the recession and more.

Best Cookbook Interview Ever: Max And Eli Sussman Are Stoked About Home Cooking

Also big on the Detroit Pistons, leek puree
Dec 2, 2013 10:00 am

Max and Eli Sussman have a gift for writing recipes that you want to prepare at home, which is fully in action in their latest release — and 70-recipe compilation modestly called Best Cookbook Ever. We caught up with the duo to find out if these bragging rights hold salt.

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