Tribute to Zephyr Wright, White House Chef for LBJ's Administration

Melanie Wong
by Melanie Wong 16 days ago

" . . . Zephyr Wright’s legacy is among the longest-lasting in the White House Kitchen. Unlike Verdon, Wright’s debut didn’t make the front page of the New York Times. Julia Child never mentioned W...

Bocuse or Robuchon

by beef_man 1 month ago

The culinary world lost two titans of their art last year, this is of course Paul Bocuse and Joel Robuchon. Without diminishing either of their greatness, I'd love to hear people's thoughts and jus...

I'm not alone (or the first!) to say that tipping makes it hard to hire chefs!

by ChefMikeinBurlington 6 months ago

I may be the one pushing the agenda today, but this is an concern that's been around for years, and the problem is getting worse not better....

Chef Perry Hoffman Leaving Healdsburg Shed

Melanie Wong
by Melanie Wong 7 months ago

My heart sank when I read the news last week that Chef Perry Hoffman would be leaving the Healdsburg Shed at month's end. https://www.sonomamag.com/biteclub/major-healdsburg-chef-leaving-shed-head...

Chef Cyril Choisne

by TrishUntrapped 7 months ago

Bonjour, asking for someone on another chat board, does anyone know where Chef Cyril Choisne is these days? He used to be at Le Cottage Marcadet in the 18e. Merci!

...and here's another reason to get rid of tipping!!

by ChefMikeinBurlington 9 months ago

It's almost as bad in Canada too, except of our higher minimum wages

Another reason to do something else for a living

by ChefMikeinBurlington 10 months ago

Every day, more and more, I ask myself, considering the shitty hours, barely average wages and seemingly endless attacks on what few rights we have, why the fuck would I ever encourage anyone to en...

Will higher minimum wages help ease the kitchen staff shortage?

by ChefMikeinBurlington 11 months ago

All my (Canadian) owner-buddies tell me the only person in a kitchen who might be at minimum is the new guy in the dish pit, or the new prep guy who started 3 weeks ago, everyone else is already ov...

Calling all chefs!

by ChefAnthTO 11 months ago

Hey, I'm new here! I wanted to say hello to everyone and introduce myself. I'm a self-taught chef that loves cooking and eating amazing food. I also run a software company and I'd like to use te...

7 ways to attract BOH staff in British Columbia!

by ChefMikeinBurlington 11 months ago

So a friend of mine in Surry sent me this, he gets the BC Restaurant & Food Services Association (BCRFA) newsletter. Like everyplace out there ( and here!), they are 3-4 cooks short and looking to ...

Present for a Chef

by mash1982 1 year ago

what can I give as a small birthday present to someone who is professional chef from Italy? Budget up to $100, but would prefer to spend less.

A belated hello from Cornwall, England

by Newlyn_Tinning 1 year ago

Hi all. As you may of seen, this is not my first post, but after trawling the site for the last few days & not finding a specific section to say hello, I thought I would do it here. Hope this is ...

Table Talk with Nadine Levy Redzepi of Downtime: Deliciousness at Home

The Chowhound Team
by The Chowhound Team 1 year ago

Nadine Levy Redzepi is an enthusiastic home cook, a mother of three daughters, and has spent most of her adult life working with her husband René Redzepi, chef-patron of the multi-award-winning res...

Does anyone know the name of restaurant upstate (named for female chef) famous for breakfast/brunch?

by fababby 1 year ago

About 7 years ago we had a great meal at a cafe/restaurant in upstate New York. It was named for it’s female owner and chef. It wasn’t a fancy place, just a really cute place with good food. It was...

Sitting at Halls Chophouse in Greenville last night

by BobBigEater 1 year ago

Yes it is expensive but the service and bar menu vary fairly priced are awesome. I over heard a manager say that they are doing a "Viewing Party" for a local chef that is on Chopped Foodnetwork in...

Table Talk with Cal Peternell of Chez Panisse and Author of A Recipe for Cooking

The Chowhound Team
by The Chowhound Team 1 year ago

To continue celebrating 20 years of Chowhound, we’re hosting Cal Peternell on the 23rd edition of Table Talk. Cal Peternell grew up on a small farm in New Jersey and earned a BFA in painting f...

The Hidden Costs of Writing a Cookbook

Caitlin McGrath
by Caitlin McGrath 1 year ago

Why cookbooks can actually be money-losers for chefs courted by publishing houses. A pretty interesting look into the sausage factory of cookbook-writing economics, and who's responsible for paying...

Looking for a pastry school... École Gregoire Ferrandi or Le Cordon Bleu Paris?

by miah_d 1 year ago

Hello! I'm having a hard time choosing which of these pastry schools to apply to, considering both are pretty good. I've heard positive and negative things about both schools, which is making it to...

5200 Restaurant - Heritage House | Little River - Mendocino County

Melanie Wong
by Melanie Wong 2 years ago

Any updates on 5200 Restaurant at Heritage House in Little River? Star chef Maegan Loring started as executive chef at the beginning of the year. The sample menus on the resort's own site and on op...

Chef Chandler

by Greg Crotty 13 years ago

Anyone remember Chef Chandler? In the eighties he held reign during dinner hours at Tim's Tavern in the South End. Later, he moved his operation around the corner on Dartmouth Street. Has anyone...