The Surprisingly Dense, Intensely Personal Backstory Behind the Menu at Fung Tu
Toqueland
George Mendes: The Toqueland Interview
The Chef of Aldea and Lupulo on Finding Himself on the Plate, Maintaining Standards, and “Fast Forward” Cooking
In Memoriam: Gerry Hayden (1964-2015)
A Great American Chef, in His Own Words
Wylie Dufresne: The Toqueland Interview, Part 2
The Chef on His Upcoming Book, Generation Next, Flirting with the Mainstream, and Formal Education in the Kitchen
Wylie Dufresne: The Toqueland Interview, Part 1
One of Our Most Influential Chefs on Life After WD-50, the State of Fine Dining, and Moving the Ball Forward
Talking Shop: Jesse Schenker (Recette and The Gander, NYC)
The Chef and Author of All or Nothing Talks Addiction in the World of Professional Cooking, Running Multiple Kitchens, and Work Ethic
That’s a Wrap!
As the Kitchen Closes for 2014, a Look Back at Our Favorite Posts
TALKING SHOP: Scott Bryan, The Milling Room, NYC
Veteran Chef Scott Bryan chats about The Milling Room, the Upper West Side, and the Nexus of Art and Cooking
Dispatches: Growing Chefs
American Food Pioneer Larry Forgione Schools a New Generation at the Culinary Institute of America
Ruminations: Secret Handshake
On the Occasion of Spoon and Stable’s Opening, Some Thoughts on the Fellowship of Chefs
Depictions: Prune
Gabrielle Hamilton Has Written a Masterpiece. Here’s Hoping Everybody Learns from It.
Milestones: The Easterner
Jeremiah Tower Discusses His New Role as Chef of Tavern on the Green and Personal and Professional History with New York City