Chef Cat Cora’s Top Tips for Getting Kids to Pack Their Own Lunch

Getting kids to pack a lunch isn't as hard as you might think, and it'll help save you considerable hassle. Whether it’s multiplication or Medieval history, back-to-school is the time of year when your...

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A belated hello from Cornwall, England

by Newlyn_Tinning 3 years 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 3 years 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 3 years 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 3 years 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 3 years 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 3 years 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 3 years 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 3 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 15 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...

It's about that time -- Chef Name Pronunciation Guide Update

by Baber 13 years ago

Some of you may be familiar with my "world-famous" chef pronunciation guide over at gentlemangourmand.com. I just got back from the BU food stylists and photographers conference, and have decided ...

Table Talk with Fuchsia Dunlop of Land of Fish and Rice

The Chowhound Team
by The Chowhound Team 4 years ago

We're excited to host Fuchsia Dunlop on our twelfth episode of Table Talk. Fuchsia Dunlop is a cook and food-writer specialising in Chinese cuisine. She is the author of Land of Fish and Rice: ...

Table Talk with Sohui Kim Chef, Author & Owner of Insa and The Good Fork

The Chowhound Team
by The Chowhound Team 4 years ago

We're excited to host Sohui Kim on our eleventh episode of Table Talk. Chef Sohui Kim was born in Seoul, Korea and lived there until the age of ten. She grew up in a house where food was of the...

Table Talk with Lidia Bastianich Chef, Author, Owner of Felidia

The Chowhound Team
by The Chowhound Team 4 years ago

We're delighted to host Lidia Bastianich on our tenth episode of Table Talk. Lidia is the chef/owner of four acclaimed New York City restaurants – Felidia, Becco, Esca and Del Posto, as well as...

Eating Like a Chef

by MrDoppio 4 years ago

I was wondering, does a chef have to like eating anything? When does personal preference make you not open-minded enough as a chef? Or does a chef not have to like everything, just be will to try ...

Sad news - Debu Saha's Biryani House

by shampurj 13 years ago

For those of you who had his cooking at Debu Saha's Biryani House, he is no longer cooking there. The new guys kept the the Biryani House monicker, but obviously could not use his name. Sad, Sad...

Racha Bassoul

by CaptCrunch 4 years ago

Any news on Racha Bassoul? Has she disappeared? Does she work in a kitchen? In a traiteur? Is she a secret agent working for the canadian special services? I was looking for something else and r...

Table Talk with Nicole Plue, Director of Pastry Arts at SF Cooking School

The Chowhound Team
by The Chowhound Team 4 years ago

Welcome to our sixth Table Talk episode! In this occasion, we're delighted to host Nicole Plue, Director of Pastry Arts at San Francisco Cooking School. A James Beard Award winner for Outstandin...

Debate: Can a Commercial Food Processor Replace Your Cook?

by ashleyg 5 years ago

Just curious to those who has experience with commercial food processors in their kitchens. Can it replace the work of a dicing/slicing/julienning/cutting prep work of a line cook? Obviously, a...

Need help finding an old article from Eater.com

by doona 5 years ago

Hey there. Wondering if anyone remembers an article from Eater New York: It had a graphic of a web, showing many famous chefs in the center (Colicchio, Dufresne, Chang, Keller), and then their so...

Mourning the passing of Sam Beall of Blackberry Farms

by LaLa 5 years ago

Sam was such a great guy.