Chris Spear

At this year’s International Chefs Congress, Washington, D.C.’s Johnny Spero shared his approach to plating—cul

Lisa Elbert

Forget everything you’ve heard. Pizza pairs well with more than Italian juice.

Joe Sevier

At their 65-seat restaurant in New York, The Cannibal Beer and Butcher, Owner Christian Pappanicholas and Chef

Niko Triantafillou

Pastry chefs looking to elevate their dessert aesthetics should be familiar with the stunning creations of Chris Ford, executive pastry chef of the Beverly Wilshire Hotel.

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.

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