The Chef Discusses American Food Pioneers, the Perils of Celebrity, and the Camaraderie of Chefs
Interviews
TALKING SHOP: Charlotte Druckman, Part 2
More Highlights from Our Conversation with the Author of Skirt Steak
TALKING SHOP: Charlotte Druckman, Part 1
The First of a Multi-Part Conversation with the Author of the new book Skirt Steak
The Toqueland Interview: Atera’s Matthew Lightner
One of Today’s Rising Chefs on Hating High School, the Challenges of an Open Kitchen, and the Meaning of a Dining “Experience”
The Toqueland Interview: Charlie Trotter, Part 2
The Chicago Chef on the Food-Music Connection, His Preoccupation with Vegetables, and the Politics of Foie Gras
The Toqueland Interview: Charlie Trotter, Part 1
On the Eve of His Restaurant’s 25th Anniversary (and Imminent Closing), a Conversation with One of America’s Pioneering Chefs
The Toqueland Interview: Alan Harding
The Godfather of Brooklyn’s Dining Renaissance on Discovering Smith Street, Outer-Borough Economics, & Creative Restlessness
Jeremiah Tower: The Toqueland Interview (Part 2)
The Living Legend Reflects on the Meaning of California Cuisine, Los Angeles versus San Francisco, and Early Encounters with Fellow Luminaries
Jeremiah Tower: The Toqueland Interview (Part 1)
The Living Legend on the Perils of Celebrity, What Twitter Did to His Heart Rate, and “The Barrier”
The Ultimate Question
My Last Supper’s Melanie Dunea on Photographing Chefs and What Their Food Choices Reveal About Them
Per Se’s Eli Kaimeh: The Toqueland Interview
The Chef de Cuisine of Thomas Keller’s New York City Fine Dining Temple on New York vs Napa, the Value of a Centrifuge Machine, and the Moment He Got “The News”
The French Laundry’s Timothy Hollingsworth: The Toqueland Interview
The Chef de Cuisine on His Exchange Program with Per Se, the meaning of Green Tape Moments, and the Pitfalls of Molecular Gastronomy