Chef

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...

by The Chowhound Team 2 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...

by Caitlin McGrath 2 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...

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...

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 ...

by The Chowhound Team 3 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: ...

by The Chowhound Team 3 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...

by The Chowhound Team 3 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...

by MrDoppio 3 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 ...

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...

by The Chowhound Team 3 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...

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...

by doona 3 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...

by The Chowhound Team 3 years ago

This is the second installment of Table Talk, and at this time, we want to welcome Chef Zachary Golper of Bien Cuit and author of "Bien Cuit: The Art of Bread." Zachary Golper’s sought-after br...

We used to have lots of fun visiting the Blue Strawberry in Portsmouth, NH many years ago. We still use the Blue Strawberry cookbook. Does anyone know what the chef, James Haller, is doing now?