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,...
Every year, thousands of young cooks spill out of the doors of their respective cooking institutions and barrel head first into the world of the restaurant. With wild-eyed enthusiasm, semi-sharp knives, and dumb luck many of these cooks land in some of the most...
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...
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...
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. Since he emigrated from France, Sylvain has held jobs in New Haven and Greenwich, Connecticut as well as all over New York City,...
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...
