As the Kitchen Closes for 2014, a Look Back at Our Favorite Posts
Interviews
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
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
David Kinch: The Toqueland Interview
The Manresa Chef on Staying Grounded, Writing His Book, Being the Subject Matter, and Quitting by Text
Anthony Bourdain: The Toqueland Interview
The Kitchen Confider on Life-Changing Moments, the Nature of Fame, Meeting His Heroes, and New Projects
Anthony Bourdain: The Toqueland Interview
The Kitchen Confider on Life-Changing Moments, the Nature of Fame, Meeting His Heroes, and New Projects
TALKING SHOP: Jody Williams (Buvette, New York City)
The Buvette Chef and Author on Her New Cookbook, Loving Vague Recipes, and Why Intentions Matter
TALKING SHOP: Jody Williams (Buvette, New York City)
The Buvette Chef and Author on Her New Cookbook, Loving Vague Recipes, and Why Intentions Matter
Bon Voyage
Boulud Sud’s Executive Chef Travis Swikard on His New Dinner Series, Working with Daniel, and Moving Up the Kitchen Food Chain
Talking Shop: Sous Chef Author Michael Gibney – Part 2
In Which We Discuss Smoking Breaks, Selling Books, and the Chef as Unattainable Ideal
Talking Shop: Sous Chef Author Michael Gibney – Part 1
Our Newest Chef-Scribe on Dual Disciplines, When to Break Out the Second Person, and Maintaining Relationships
Anita Lo: The Toqueland Interview
The Newly Crowned Three-Star Chef on Learning to Love the Camera, the Hazards of Labels, and Asking the Right Questions