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Chef Tanya Holland

Chef Tanya Holland

Known for her inventive take on modern soul food, as well as comfort classics, Tanya Holland is the executive chef/owner of the famous and beloved Brown Sugar Kitchen restaurants, located in the San Francisco Bay Area. The author of The Brown Sugar Kitchen Cookbook...

Chef Leah Chase Talks About Her 70+ Year Career

Known as the “Queen of Creole Cuisine,” Leah Chase has fed Quincy Jones, Jesse Jackson, Duke Ellington, Thurgood Marshall, James Baldwin, Ray Charles, Presidents George W. Bush and Barack Obama and countless others as Executive Chef of Dooky Chase’s Restaurant.

Chef Michael Chernow on Food, Fitness, and Being a Father

Chef Michael Chernow on Food, Fitness, and Being a Father

Chef Michael Chernow is a great example of the evolving face of the hospitality industry. As a passionate restauranteur, a committed father and husband and a dedicated Fitness advocate, it easy to consider him somewhat of a modern day Renaissance man.

New York Chefs Celebrate Japan

New York Chefs Celebrate Japan

On Wednesday October 10th I volunteered to take photos for the New York Chefs Celebrate Japan benefit event for the Gohan Society. It was a teriific event. Lots of Japanese food especially Sushi. Shin Takagii from Japan & Michael Anthony from Gramercy Tavern were honored.

Battman’s Photography Tour 2018

Battman’s Photography Tour 2018

It’s been 4 months since the Great Gathering of Chefs. It’s hard to believe it was that long ago, and I should have been halfway finished with the book for next year's Great Gathering and also for the new Toques in Black book. There are a total of 275 chefs that I...

Making of the Street Eats Cookbook

Making of the Street Eats Cookbook

My book, Street Eats, was probably the most interesting book that I’ve produced for the Great Gathering of Chefs.  Almost 200 chefs doing their take on street food, so what better place to take the photos than in the street?  The photo of me lying in the street was...

Chef Suzanne Cupps Talks Mentors and Management

Chef Suzanne Cupps Talks Mentors and Management

The winds of change blew through the mass of curls on my head as I trotted up the couple of stairs that lead to the glass front doors of the Whitney Museum of American Art. I bought a ticket and roamed around three different floors, each more artsy than the last. I...

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