Content about chef

The kitchen can be a hot, tight, inhospitable place to work, with oil spitting, ovens radiating, fans buzzing, pans clanging, and servers demanding. Amidst the controlled chaos, a team of cooks must pull together, remain calm, and assemble a myriad of hot, tepid, and cold dishes. At other times, the kitchen has a quiet, breezy, and casual feel.

"I’m the opposite of most chefs in my approach. The taste of wine is fixed more or less when you open it, while the food is adjustable.  I can add fat or acid or garlic puree, any number of things to match the wine."

After 25 years, his eponymous Chicago restaurant is being retired, but Charlie Trotter, the chef, continues his journey.

In Chef Tony Maws’ kitchen, spring arrives each year with pungency, borne on the ripe scent of wild ramps. The first delivery of these onion-like odorous greens signals that ramps have made their seasonal rebound, popping their leafy heads up through local forest leaf litter as they do each spring. In his restaurant, Maws readies himself for the vegetable’s brief, bold visitation.

A working definition of a winter bar may be impossible to establish.

Each year thousands of restaurant workers suffer burns requiring hospital treatment. One of the most common causes of these burns is scalds.

Ask the inimitable front-of-house man, Nick Peyton, what it means to be successful in the restaurant business and he won’t describe fat bank accounts, fully booked reservations, or even rave

Whether it’s the suggestive shape or the nutritional stimulation, the avocado has long been considered an aphrodisiac.

Bucking family tradition, Alabama son Frank Stitt III didn’t become a doctor like his father, or his grandfather before him. He chose the skillet over the scalpel.