Techniques

28
Feb
by Katherine Sacks with photos by Antoinette Bruno
Pastry Chef Francis Ang likes a challenge. And when certain members of his team questioned savory bread pudding for staff meal, he set out to prove them wrong. “[A cook] said he didn't like savory bread pudding,” says Ang. “So of course, I had to make him realize how good savory bread pudding could be. [...]
17
Dec
by Caroline Hatchett with photos by Shannon Sturgis
"I'm proud to say that we probably have the best staff meals in the [Garces Group]," says Chifa Chef de Cuisine Natalie Maronski, who runs the kitchen at Jose Garces's hybrid Peruvian-Cantonese restaurant. [...]
5
Nov
by Rachel Willard with photos by Shannon Sturgis
Many staff meals are the sum of slapped-together protein trimmings and inexpensive sides, leaving very little to the imagination and little room for input from staff. But Chef Nick Balla’s [...]
23
Oct
by Rachel Willard with photos by Will Blunt
Restaurant truth: In the hectic rush before service, even in tranquil, tropical Hawaii there’s little time for cooks to breathe, let alone plan a well-executed staff meal. At [...]
23
Oct
by Rachel Willard with photos by Will Blunt
Restaurant truth: In the hectic rush before service, even in tranquil, tropical Hawaii there’s little time for cooks to breathe, let alone plan a well-executed staff meal. At [...]
20
Sep
by Katherine Sacks with photos by Shannon Sturgis
Creating a color-coordinated staff menu is probably the farthest thing from your mind. But for Erin Shambura, chef de cuisine of the West Village Italian bistro L'Artusi, adding some fun into family meal, and even a little colorful inspiration, is necessary. [...]
30
Aug
by Katherine Sacks with photos by Antoinette Bruno and Will Blunt
Our 7th Annual International Chefs Congress presenters have seen their fair share of staff meals over the years. And while savvy chefs [...]
17
Aug
by Katherine Sacks with photos by Katherine Sacks
At Chicago's Balena, 2011 Rising Star Chef Chris Pandel's new Italian outpost, staff meal is such an important part of th [...]
24
Jul
by Deanna Dong with photos by Shannon Sturgis
With the rising status of the culinary profession (how many times have you heard “chefs are the new rock stars” lately?), diners are increasingly curious about life in the kitchen. As a result, [...]
17
Jul
by Deanna Dong with photos by Antoinette Bruno
Unlike traditional restaurants with lulls between service, bakeries and other sweets-focused retail establishments rarely organize staff meals. Instead, chefs routinely fend for themselves, often n [...]