"It's just you and the plates."
Look what we found: our pre-Chopped interview with Anastacia Song!
Before he moved to Minneapolis to open Spoon and Stable, Café Boulud's Gavin Kaysen told us how a job at Subway jump-started his culinary career.
Pastry Chef Angela Pinkerton is leaving New York! Read our Q&A with her from earlier this year to learn about her humble culinary beginnings.
We explore two generations of New York's culinary history with father and son Jean-Georges and Cedric Vongerichten.
Colonie's Executive Chef Andrew Whitcomb says his restaurant speaks to his soul.
Despite all of his accomplishments, Le Bernardin's Eric Ripert is focused on looking forward instead of back.
Café Boulud's Executive Chef Gavin Kaysen speaks of spoons both given and stolen.
Chef and Restaurant Owner Bill Telepan's day is probably a little busier than yours, learns our interviewer Jamie Otis.
"Eat a lot of chocolate; don't worry about anything." Wise words from Pastry Chef Jacques Torres.
In another part of our high-octane interview with Scott Conant, he talks about his early dreams of being a plumber.
Check out Steve's porky tat and find out what he plans to put on his arm next.