Micah Fredman

Restauranteurs spend heaps of time, money, and energy striving to create a sense of home and place within the walls of their restaurants.

Claudia Koch

Chef Thomas Lents’ workshop at this year’s International Chefs Congress was as much about making pasta and building f

Joe Sevier

“If you can’t make it good, make it pink.”

Chris Spear

There are very few chefs in the United States who have worked with charcoal ovens, so when Chefs Shola Olunloyo and

Lisa Elbert

With the new generation of cooks entering the industry comes a new notion of what it means to work. Call it the Millennial Effect.

Micah Fredman

Refinement is a difficult task. The paring away of all the unnecessary, the whittling down to the core, is a struggle for all artists, chefs included. Nature struggles less with this endeavor.

Lisa Elbert

Bordeaux is home to some of the most beloved wines in the world, according to Thomas Jefferson (a trustworthy gentleman).

Caroline Hatchett

The potential for chefs and restaurant professionals to tap into the cannabis industry is staggering.

D. J. Costantino

Challenged by the rainbow of dietary preferences of Yale University’s colorful student body, David Kuzma, executive chef of

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