Chef Interviews
Chef Joan Roca Believes in Generosity, Hospitality, and Hard Work
Born to culinary parents, Joan Roca’s earliest memories of cooking are with his mother in his family’s kitchen. She wasn’t just cooking for Joan, but for customers in their typical country restaurant that served traditional Catalan cuisine. It is no surprise, then,...
Chef Adin Langille Opens a New Eatery in Brooklyn
Anyone who has spent even one night working in a restaurant kitchen knows that isn’t a job that’s meant to last forever, but the good news is there is life after line cook. Adin Langille, Chef/Owner of Bowl and Blade in Brooklyn, NY is proof of that. Although he is one of the few that did get to hear “Oui, Chef” in his career, he’s found a way to use his time as a cook in some of the best kitchens in the country to create a concept that brings fine dining to the people in the most universal and accessible eating vessel….the humble bowl.
Bill Telepan’s Secret for a Happy Kitchen
The subject: Chef Bill Telepan, sat across from us as we nervously shuffled our recording device, pen, and paper. This was our first interview, and Chef Bill is intense. As we fumbled he went into boss mode, swooped up my phone and downloaded the recording app I...
An Interview with Ron Ben-Israel
Ron Ben-Israel not only makes breathtaking cakes, but he is also an amazing conversationalist. From a falafel stand in his backyard in Israel to working with Martha Stewart and having his own television show, with a fifteen year career in dance in between, Ron has had...
Helen Yung is a Food Truck Pioneer
Helen Yung is the co-founder of the artisan ice cream shop Sweet Republic, which has locations in Scottsdale and Phoenix, Arizona (including at Sky Harbor Airport). They offer flavors ranging from Malted Chocolate Chip and Salted Butter Caramel Swirl to Coconut Cashew...
Bernie Kantak Wanted to be an Artist
Bernie Kantak is the chef and partner of In Good Spirits Hospitality Group in Phoenix, Arizona, but he hails from Upstate New York and a family of Hungarian cooks and butchers. After coming to Scottsdale for culinary school, he never left and worked his way up through...
Dima Martseniuk: Executive Chef at Veselka in East Village
Veselka is a beautiful restaurant in the East Village that has been serving traditional Ukrainian food since 1956. The matzo ball soup, stuffed cabbage, and pierogis were a welcoming site after I trudged through the snowy New York city streets. After enjoying a...
Sylvain Delpique Started his Culinary Career Early in Life
Chef Sylvain Delpique has been cooking for a long time. He started culinary school at age 15 when most Americans are still in high school.
Joey Bats Brings Portuguese “Pastéis De Natas” to New York
If you know about Pastel De Nata, the popular pastry in Portugal, rejoice. If you don’t know about it, allow me to introduce Joey Bats Sweets. Joey does not consider himself a chef, but he speaks with the passion and knowledge of a chef. I sat down with the impresario...
John DeLucie is Sick of Kale
For much of the past decade, John DeLucie has been New York City’s most sought-after chef. As founding chef and partner of The Waverly Inn, DeLucie and his take on classic American cuisine attracted both the celebrity crowd and serious food fans, who were wowed by his...
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