Chefs and Restaurants

Back to Technique

Liz Grossman

Throughout Plate’s history, we’ve done issues on live-fire cooking, charcuterie, grilling, baking with alt flours, and more, but it’s been too long since we devoted an entire issue to nerding out on techniques old and new. After two years of restaurants operating in survival mode, the timing feels right to get back to the craft and reconnect with the curiosity that drew chefs to the kitchen in the first place.