Rice Is Culture & Community at Chef JJ Johnson’s Harlem Restaurant

JJ Johnson wants you to eat rice. The New York City-based chef and James Beard Award-winning author operates a restaurant in Harlem called Fieldtrip, a community-driven enterprise founded in 2019 where...

Franco Agostino, where are you?

by Googs 11 years ago

Has anyone heard of him surfacing yet? After the odd, quick ending of Franco's I haven't been able to get wind of him. You can't run/own Il Posto, Caffe Doria, and Imperia and then just disappear...

New York Restaurants with open kitchen

by borisabrams 9 months ago

Hi! When I was in Montreal, I found a great number of restaurants with open kitchens. I loved sitting up at a bar watching the chefs at work. Now that I am back in NYC, however, I find them few a...

Addressing The Devil That Plagues Cooks

Melanie Wong
by Melanie Wong 10 months ago

" . . . As you move from your invincible 20’s to your 30’s and beyond – things begin to change. We lose a few steps, our body doesn’t move quite as fast. We wake up with aching backs from bending a...

Michelin Chef has a Maytag Oven

by kelvin_of_ranard 11 months ago

Every once in ten years, a special opportunity arises. Today, I visited a Los Angeles chef at her home. It just happens she owns a restaurant recently recognized by Michelin! Cannot say her name,...

Chef Change at Hakka Restaurant - San Francisco

Melanie Wong
by Melanie Wong 12 months ago

The founder, Master Chef Jin Hua Li, who made this one of my favorite restaurants retired and sold the place to his sous chef in the latter part of last year. One of my culinary friends assured me ...

Giuliano Bugialli

by allende 1 year ago

My wife’s and my dear friend Giuliano Bugialli died yesterday. He was a wonderful person. I first met Giuliano in Florence in July 1975. It was during the third year of his cooking classes, “Coo...

Chef jacket from crookedbrook.com?

by bloodboy 1 year ago

Does anyone have any experience with this company? I am looking to purchase a complete uniform with them (jacket, pants, and apron) and was attracted to the fact that they are the only company I ca...

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

Melanie Wong
by Melanie Wong 1 year 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 year 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 2 years 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 2 years 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 2 years 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 2 years 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 2 years 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 2 years 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 2 years 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 2 years 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 2 years 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.