News
Maria Nguyen – Founder, The Art of Plating
Founded in 2013, The Art of Plating is an international media and events company devoted to the exhibition of gastronomy as a form of high art –...
Chef Interview: Abby Swain Executive Pastry Chef - Temple Court
Tell us a bit about where you grew up and how you got interested in food? I am from a small town north of Philadelphia....
Chef Interview: Junghyun JP Park – Chef Owner of ATOBOY
Before coming to the US – JP worked in some of the world’s best restaurants, including The Ledbury in London and Cutler & Co. in...
Chef Interview: Daniela Soto-Innes – Chef de Cuisine Cosme
Can you tell us about where you grew up and how you got interested in cooking? I grew up in Mexico City, and was interested...
Chef Interview: Zaiyu Hasegawa - Chef Owner Den Restaurant
Can you tell us where you grow up and how you became interested in food? When I was a child, my mother worked as a...
Interview: Alex McCrery - Founder TILIT
Alex McCrery, a former chef turned designer, started Tilit with wife Jenny Goodman in 2012. Their goal is to provide durable, functional and stylish American-made apparel for...
Chef Interview: Gregory Gourdet - Director of Culinary Operations, Departure Restaurants
Gregory Gourdet is director of culinary operations for Departure Restaurant, with outposts in Portland, OR and Denver, Colorado. A finalist on season 12 of Top...
Knife Skills Series - Beef Tartare
Chef Hugh Acheson demonstrates his technique for beef tartare using a Kazan HAP40 Gyutou. Special thanks to Evan Sung.
Interview: Greg Baxtrom + Ian Rothman – OLMSTED, Brooklyn
Photographs courtesy of Evan Sung. Greg Baxtrom and Ian Rothman are a chef/farmer duo who are partners in Olmsted, a 50-seat ingredient driven restaurant in Prospect...