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Chef Jamie Bissonnette: The New Charcuterie Cookbook

It takes a lot for a cookbook to piss me the f*ck off.

Chef Jamie Bissonnette’s The New Charcuterie Cookbook

managed to do just that. 664 more words


Meet Nick Piotrowski, Executive Chef at Ruth's Chris!

Did you always want to be a chef, or did you want to follow a different career path at first?

Honestly, growing up I always wanted to be a garbage man. 1,258 more words

A toast to two incredible chefs I have met in 2014.

I had the pleasure of dining at some of the best restaurants the country has to offer. While, Indian Accent has been my favourite all these years- Kiyan at Dusit Devrana & Cafe Samsara at Niraamaya, Kovalam have both won me over with their emphasis on premium, organic and free range ingredients and health. 580 more words

Chef Gavin Kaysen: "I Have Celiac Disease"

{This is the 3rd in a four-part series on dining out with allergies; stories which supported a piece on Dining Out with Allergies for Serious Eats. 2,127 more words


Lumiere, Area Four, A4 / Cambridge Chronicle

In a Restaurant Q&A, Chef Michael Leviton speaks openly about his own background in the restaurant industry and his road to success.
Cambridge Chronicle, May 22, 2014… 7 more words

Marlo M/c

Yotam Ottolenghi... How to Make Vegetables Taste Wonderful

When it comes to home entertaining, nothing whispers monied classes more eloquently than a Yotam Ottolenghi salad; nonchalantly scattered in bejewelled beauty across a long, white plate. 2,094 more words


An American Chef in Ireland, Ballyfin

Auditioning is never easy. If you’re a chef, it’s called a tasting. It’s basically Master Chef without the cameras. And if you’re interviewing for the position of head chef in the most expensive restaurant in Ireland, the pressure is dialled up an excruciating notch further. 2,568 more words