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Chefs on the Move: Southern News
Chef Blogs
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As a Pastry Chef, Am I Extinct or Evolving?
This Is What I Learned In My First Year of Running a Micro Bakery
"The Bear" Gives Us the Imperfect Restaurant and Workers We All Know
Restaurants
How to Make Sure Your Bar Serves Consistent, Profitable Call Drinks
A Four-Day Workweek Is Not Revolutionary
Phillip Esteban Is Building a Restaurant Group with a Rice Bowl Base
Restaurant Deals Sour. Here's How to Protect Your Intellectual Property.
Kitchen Culture
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Katherine Miller’s New Book Reveals Your Power as a Chef Advocate
Two Chefs to Watch Talk Entrepreneurship and Excellence in Fast Casual
A Four-Day Workweek Is Not Revolutionary
Chef Spotlight
Phillip Esteban Is Building a Restaurant Group with a Rice Bowl Base
From Fine Dining to Baseball: Julie Elkind’s First Season as The Mets Exec Pastry Chef
Here's How Rodney Scott Takes His Barbecue on the Road
An Afghan Chef’s Hard-Won Career Blossoms in Richmond
Chefs to Watch
See all this year's chefs to watch
Our 2022 Chefs to Watch Are Serving More Than Just Delicious Food
Chefs to Watch 2020
Chefs to Watch 2019
BOOKSHELF
SEE MORE BOOKSHELF
Here Are All the Best Fall 2023 Cookbooks for Industry Pros
Dive Into These Spring 2023 Cookbooks For Chefs
My Summer Reading List For Chefs
MAGAZINE
Rolling in The Nov/Dec Dough Issue
Laminated Doughs Get the Gluten-Free Treatment at Cambridge’s Verveine
Chefs Doing Good
See More Chefs Doing Good
Katherine Miller’s New Book Reveals Your Power as a Chef Advocate
Joey Ward, Philip Speer, and Sarah Worley on Prioritizing Mental Health for Their Staff
Amelie Kang Wants Industry Pros to Practice Yoga, So She Built Them a Studio
Special Features
The Morning After
Competition Day
Pastry Chef
What Does a Chef di Farina Do Anyway?
Beach Glass and Rosé Granita Give This Flan Coastal Vibes at Chicago's Kostali
Chefs on the move
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A Top Texas Chef Expands to L.A., José Andrés Returns to South Beach, and More News
An NBA Team Taps a Star Chef, a Lauded L.A. Tasting Menu Makes a Comeback, and More News
A Prolific D.C. Restaurateur Goes Big in L.A., Coastal Italian Cuisine Sweeps the Nation, and More News
New Orleans’ Most Famed Chef Marks a New Milestone, Tasting Menus Take New Forms and Flavors, and More News
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Maniacal Chefs, Guests Behaving Badly and More to Expect in The Menu
As a Pastry Chef, Am I Extinct or Evolving?
This Is What I Learned In My First Year of Running a Micro Bakery
"The Bear" Gives Us the Imperfect Restaurant and Workers We All Know
My Summer Reading List For Chefs
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