Why does the public, and even the industry, tend to forget chefs more easily than writers, actors, filmmakers, and musicians? We give it a think.
Thomas Keller
Ruminations: A Tale of Two Chefs
Thoughts on Cooking and Immortality As We Say Goodbye to Paul Bocuse, and Remember Michael Roberts
Ruminations: Secret Handshake
On the Occasion of Spoon and Stable’s Opening, Some Thoughts on the Fellowship of Chefs
Milestones: All The Right Moves
Gavin Kaysen, Executive Chef of Cafe Boulud, is Leaving New York City. Those Who Think He’s Crazy Haven’t Been Paying Attention.
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
Bocuse d’Or USA: The Rest of the Story
Possible Lyon Format Change, Mr. Potato Head’s Supporting Role, and Some Love for the Runners Up as Toqueland Wraps Up Its Bocuse d’Or USA Coverage
Bocuse d’Or USA: Reasons to Believe
In candidate Richard Rosendale and coach Gavin Kaysen, the US might have finally found its dream team.
Third Time’s the Charm?: Current Bocuse d’Or USA Guard to Select Next Candidate
Coach Gavin Kaysen explains what to expect at the 2013 team trials in Hyde Park this weekend, and beyond.
Bocuse d’Or USA: The Next Generation
US Finalists Announced, and What We Learned at the Press Conference (From time to time, Toqueland will opine on events and developments…