Chef Talk

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 9:00 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 1:00 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 4:00 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.

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

It's all about history, people
Jun 4, 2014 10:00 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 10:00 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 10:00 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 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.

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