Chef Talk

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

Montreal-born Delhi chef on (lamb) brains, beauty
Oct 30, 2014 9:00 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 12:00 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 11:00 am

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.

The Best Chef Quotes Ever? A New Book Compiles The Crème De La Crème.

Curated by NYC's Kitchen Arts & Letters bookstore
Aug 21, 2014 2:00 pm

Here’s a book for passionate cooks that contains no recipes or food porn whatsoever; instead it’s full of quotes from chefs around the world and across time. The Chef Says, a cute little book which will be published September 2nd, was compiled by Matt Sartwell and Nach Waxman, who run New York City’s Kitchen Arts & Letters bookstore, which offers 13,000 food and drink-related titles. Some of our favorite quotes, right this way.

10 Things I Hate: Chris Hastings

Chef dislikes pretense, food festivals and flies
Jul 30, 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: Birmingham chef Chris Hastings.

RN74 San Francisco Vs. RN74 Seattle: Two Chummy Chefs Critique Each Other's Menus

Ex-Roomies Adam Sobel and David Varley face off
Jul 16, 2014 8:00 am

Chefs Adam Sobel and David Varley know each other quite well, as ex-classmates, ex-roommates and ex-coworkers. Now, both men work for restaurateur Michael Mina: Sobel at RN74 in San Francisco, Varley at RN74 in Seattle. Though both restaurants have the same name, they feature two different menus, showcasing each chef's individual cooking style. We asked both chefs to critique each other's menus, selecting three dishes that speak to the other guy's distinctive MO.

Chef's Files: How To Work (Or Not Work) With Old-School Vendors

Call those guys "dinosaurs," but don't call often
Jul 10, 2014 12:00 pm

It takes some creativity to be able to work around the existing system of huge minimums for delivery that these old-school, big food distributors charge, but go ahead and feel free to stick it to the man while keeping your restaurant doors open. Here’s a detailed guide on how to do it. 

David Bull Transforms A Power Plant Into A Grill-Lover's Heaven

Austin chef on space, smokestacks and charcuterie
Jun 26, 2014 3:00 pm

Austin-based chef David Bull and his partners in the La Corsha group have announced plans for both a boutique hotel in East Austin and an ambitious project in Austin’s former Seaholm Power Plant. The restaurant’s theme revolves heavily around outdoor grilling and smoking – an idea both international and intensely local. We spoke with Bull about how a restaurant moves from business plan to reality.

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