FR Interview

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 9:00 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 11:17 am

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 10:00 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.

Magnus Nilsson Will Now Tell You Everything You Need To Know About Nordic Cuisine

Plus, famed Swedish chef dishes on upcoming book
Nov 13, 2014 9:00 am

Magnus Nilsson, the rising star Swede whose episodes of Mind Of A Chef are airing through the winter on PBS, joins us at The Breslin in NYC to talk about conceptions and misconceptions about Nordic cuisine, his cooking philosophies, and why he first said no but eventually relented to write what might become the definitive book about Scandinavian cuisine.

At Prune, Gabrielle Hamilton Is Throwing A Party. You’re Just Paying The Bills.

After 15 years, the NYC chef has written it down
Nov 4, 2014 11:00 am

It is Sunday afternoon at Prune, and on the sidewalk upstairs a crowd has gathered, patiently listening for their names. The wait is between 20 minutes and one hour, and most are content to stand patiently in the sun, sipping coffee from to-go cups and awaiting eggs Benedict with golden toasted potatoes rosti. But we're downstairs, getting schooled by chef-owner Gabrielle Hamilton.

Here’s To Not Shutting Up: How Humble Brooks Headley Blew Up Cookbook Publishing

Del Posto pastry chef wrote a memoir, with benefits
Oct 16, 2014 8:00 am

Brooks Headley's new cookbook is a memoir half-disguised as a cookbook with guest essays from Sloane Crosley and Robert Sietsema, and photography from Tamara Shopsin. For the photos think less soft-focus panna cotta, more fisting of a large filone. Just go buy the book and put it on your nightstand. You will laugh a lot. Also, you will learn a bit. And, in fact, we learned a bit too during our talk. Here are some highlights.

Josh Ozersky Is The New Restaurant Editor At Esquire. Script, Flipped.

He names The Cecil New Restaurant of the Year
Oct 14, 2014 8:00 am

“The way that people feel about Game Of Thrones, or the Dune books or Firefly — the way people feel about Alan Moore or George R. R. Martin – I feel that intensely and that ardently about the important figures in the chef world,” says a voice on the other end of the receiver while Sparklehorse plays in the background. Ladies and gentlemen, Josh Ozersky has stepped up to the soapbox (upon our invitation). Here's our colorful interview with the colorful critic.

How Chris Shepherd Went From Tailgating Master to Legit Stadium Chef

Underbelly's king talks outposts at NRG Stadium
Sep 11, 2014 12:00 pm

Chris Shepherd is a big fan of the Houston Texans. So much so that the acclaimed chef behind Underbelly used to cook up delicious tailgating food for friends and fellow fans in the parking lot before games. Then, a funny thing happened. Word got out one of the city's best up-and-coming chefs was turning out refined bites within view of the AFC South team's stadium, he was approached by the team to turn his tailgating operation into a second outpost of Underbelly. This season, he opened inside NRG Stadium. Football food just took a bold leap forward. 

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