A Great American Chef, in His Own Words
Toqueland
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
Labor of Love
David Waltuck Just Wants to Cook. Five Years After Chanterelle Closed, He’s Back in the Kitchen at Élan.
Bitters … Sweet!
How a New York City Actor-Waiter-Bartender Turned into a Budding Entrepreneur