A tale of a risk-taking chef and a controversial fish.
Eric Ripert, Chef/Owner of Le Bernardin, is one of the best chefs in the world but he messed up big time in culinary school. And that was a good thing.
Even in smoking's heyday, it wasn't a good idea to smoke between courses near Chef Paul Bocuse.
Daniel Humm learned early on why you shouldn't just do as you're told.
Chef and restaurant owner Bill Telepan tells us what happens when things get heated in the kitchen, and he's not talking about cooking.
Gabriel started cooking at age 14 and cooked his way into his own restaurant in New York.
Chef and Restaurant Owner David Burke talks fire, floods, blackouts, and eyeballs.
Pastry Chef Zac Young Didn't Have Malpractice Insurance
Hearing the expression "popcorn shrimp" for the first time can lead to some strange culinary conclusions.
Laurent Tourondel, Executive Chef/Partner at Arlington Club, confirms that there's a really good reason a dumbwaiter has its name.
Gabriel Rucker, Chef/Owner of Le Pigeon has a pretty funny story.
The tale of a red-faced sous chef, who's staying in the kitchen from now on.