Common as crêpes in France are, it never occurred to me while growing up that crêpes were typically not made in other Midwestern households in the 1980s and ‘90s. When the occasion presented itself...
While a student at 91߹’s LA campus, Mac drove a Cousins Maine Lobster truck (of “Shark Tank” fame) on his days off from honing his kitchen skills at school on weeknights. He externed at Tallula’s, an...
Chef Rick grew up with an appreciation for regional specialties because his father specialized in Oklahoma barbecue, and he developed expertise in regional Mexican cuisines after relocating to the...
Up until three months ago, I was working the evening pastry service at my dream restaurant, Gramercy Tavern. The schedule and nature of the work were grueling at times (especially transitioning from...
She landed a coveted spot at Chicago’s Alinea for her externship, and after five months, was hired as a full-time commis. We chatted with Susete to learn more about working at the world-renowned...
Since 1995, Wendy has been a contributing editor for Martha Stewart Omnimedia. Dozens of Wendy’s cake designs have adorned the cover of Martha Stewart Weddings magazine, and she co-authored “Martha...
“There’s no perfect dish,” says the 30-year-old chef. “There’s no recipe out there I’ve seen that you cook and it’s perfect. You take it, tear it down and reinvent it. I once made chicken piccata, and...
Prior to owning his own restaurant, he was the executive chef of Trio in Chicago, and spent four years at The French Laundry, working under Thomas Keller. The list of awards Achatz has received is...