FR Interview

Ted Allen On The Science Behind The “Chopped” Magical Mystery Ingredient Box

Who is that nice man with the ready smile?
Apr 24, 2015 12:00 pm

Food Republic contributor Tom Roston nabbed a Kindle Singles Interview with the one and only Ted Allen. They got personal and covered many corners of food culture until the sun went down in Allen’s Brooklyn home. Here’s a glimpse of what happens when the Food Network star stops being polite in an exclusive excerpt that covers their discussion about Chopped, the show in which chefs must cook up dishes from mystery ingredient baskets.

Gerard Craft Wants To Open The Italian Chipotle

Why the respected St. Louis chef is branching out
Apr 15, 2015 10:00 am
Gerard Craft photo

After one meal at Pastaria, Gerald Craft’s St. Louis trattoria, you can see why he is beloved in St. Louis. And why Pastaria, the adjoining fine-dining spot Niche and his French Brasserie by Niche and cocktail-led Taste By Niche are such successful businesses. It also helps explain why Craft, a husband and father as well, is looking to go even bigger, to follow Danny Meyer and, more recently, Roy Choi and Daniel Patterson in creating a new, more chef-y take on fast food. He’s been hard at work on Porano Pasta + Gelato, his fast-food concept. Here, he tells us all about it, shares his blunt opinions about the current state of fast food and more. 

Charlotte Chef Jim Noble Explains The Complicated Food City He Calls Home

A Southern city of transplants and diversity
Apr 13, 2015 1:00 pm

Jim Noble is an ordained minister, doesn’t have any formal culinary training and isn’t one to follow trends. But for more than three decades, he’s been one of the most successful chefs and restaurateurs in North Carolina. Here’s an introduction.

Erin McKenna Perfected The Gluten-Free Doughnut. Next Up: Pizza, Bagels.

BabyCakes boss sets her sights on savory things
Mar 25, 2015 11:00 am

Working in a professional kitchen can be daunting experience for many people. But not so much for Erin McKenna, who grew up with 11 brothers and sisters. You could reasonably call it a cakewalk for McKenna, founder of New York’s pioneering BabyCakes bakery, a mecca for treat-seekers who might otherwise abstain because of aversions to things like gluten and dairy. Here, she chats with writer Nicole Schnitzler.

Chicago Chef Paul Kahan Is Calling All Competent Cooks

Blackbird boss talks Midwest hospitality, expansion
Mar 4, 2015 10:00 am

Paul Kahan has been on a roll lately. Beyond his celebrated Chicago newcomers Nico Osteria and Dove's Luncheonette, the chef who first elevated Chicago dining with Blackbird in 1998 now has another eight restaurant projects in the pipeline. Yet empire is not his end goal. 

Take Root's Elise Kornack Challenges Convention, And Herself, At Every Turn

One of NYC's youngest, most artful chefs speaks out
Feb 5, 2015 10:00 am

At 28, Elise Kornack has done the unthinkable, creating a small restaurant that affords her time off to be with family and friends while still being important enough to win her restaurant, Take Root, fame and even a Michelin star. Here, the outspoken young chef talks about her unusual career track and why she left Manhattan's hottest kitchens to go it alone on a quiet Brooklyn street.

Jay Rayner Wants You To Reconsider Locavorism

And stop the oversimplification of food systems!
Dec 1, 2014 12:17 pm

From Mark Bittman to Dan Barber to Mario Batali, leading American thinkers, writers and chefs suggest that the best way to eat right is to know your farmer. To embrace locally grown and produced ingredients. To shop at your local greenmarket when possible. Jay Rayner, however, has a different take on the subject. Jay who?

Jesse Schenker, A Man of Extremes

Chef has written one hell of a kitchen memoir
Nov 25, 2014 11:00 am

Ten years ago, Jesse Schenker sat bloodied in the back of a police car, with track marks in his arm and any number of illicit substances swirling around his system. Now, he’s the executive chef and owner of two Manhattan restaurants, Recette and The Gander. It’s not been an easy run.

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