Check out photos of incredible dishes made by Chef Akrame Benallal during his visit to the Chefs Club in NY.
By the time Sara Jenkins was a teenager, she’d already been all over the Mediterranean, in conditions from elegant to rustic, traveling with her erudite parents.
Gathering photos for his next book “Crossing Borders,” Battman met up with Eric Ripert, Chef and Owner of Le Bernardin. Comprised of black bass, ceviche and chicha sauce, the dish was finely captured by Battman’s lens.
He’s had an impressive career. As a teenager, he was already working for Todd English, and since then has worked for Barbara Lynch, David Burke, Laurent Tourondel, and Daniel Boulud among others.
Executive Chef Chad Brown’s culinary background is impressive. He became the executive chef of Zaza’s Cucina Restaurant at age 21, worked his way up from chef de partie to banquet chef at Del Posto…
While working in the wig department of the Radio City Rockettes, Zac Young realized that his heart was with the batch of cookies he brought into work every day.
Richard Leach discusses Pastry Chef double duty, and his insanely delicious Soft Serve at The Hurricane Club…
– by Katie Rosenhouse
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.
Eater NY’s Chef of the Year, Chris Jaeckle, discusses lessons he’s learned from running his first restaurant, All’onda.
Julian Plyter of Melt Bakery makes working his ass off seem like fun.