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Chefs
Chefs to Watch 2019: Anthony Strong, Prairie, San Francisco
Chefs on the move
See all Chefs on the move
Chris Cosentino Shows Italian Soul in Houston, Milliken and Feniger Go Big in Long Beach & More Chef News
Patrick O’Connell Goes Casual in Virginia, John Taube Delivers Nostalgic Flavors to LA & Other Chef News
Joe Flamm Plots a Croatian Destination in Chicago, Daniel Explores Mediterranean in Atlanta & More Chef News
Nick Anderer Anticipates Anton's, The Santonicolas Go Italian in Dallas & More Chef News
Chef Spotlight
You Could Use a Few of These Life Lessons from Cecelia Chiang
What I Learned Going from the Front of the House to the Kitchen
How I Made a Tiny Hotel Restaurant Kitchen Space Work
Selden Standard’s Lena Sareini Highlights Her Lebanese Roots in Her Desserts
Meet Our Chefs to Watch
See all this year's chefs to watch
Chefs to Watch 2019: Kyo Pang, Kopitiam, New York City
Chefs to Watch 2019: Gerald Addison and Chris Morgan, Maydan and Compass Rose, Washington, D.C.
Chefs to Watch 2019: Jonny Rhodes, Indigo, Houston
Pastry Chef Interviews
See all pastry chef interviews
A Trip To Puebla Inspires a Museum-Worthy Mexican Dessert at Chicago's Leña Brava
Selden Standard’s Lena Sareini Highlights Her Lebanese Roots in Her Desserts
This Pastry Chef Celebrates His Colombian Heritage in His Desserts
Special Features
In Search of Gold at the Bocuse d'Or
The Making of a Cookbook
Project: Blackbird
More interviews
Jason Hammel Keeps People Coming Back to Chicago's Iconic Lula Cafe
Hopleaf’s Michael Roper Explains How He’s Survived 27 Years in the Restaurant World
Why My Kitchen Went From Oui to We
To Be Young, Gifted, and Cook: Kwame Onwuachi Reflects on Life in the Kitchen
Chef videos
John Manion Shows Us His Hearth at El Che Bar
John Manion Explains the Appeal of Live Fire Cooking
Band of Bohemia's Michael Carroll and Craig Sindelar on Why They Love Botanical Beers
Jason Vincent Makes Crunchy, Creamy Uni Shooters at Giant in Chicago
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Editor's Picks
This San Francisco Burger and BBQ Spot Increased Benefits and Cut Staff Turnover in Half. Here's How They Did It.
What I Learned Going from the Front of the House to the Kitchen
The Wild vs. Farmed Seafood Fight is Killing the Category
The 12 Best Fall Cookbooks of 2019 for Chefs and Bartenders
‘Burn the Place’ Takes Readers Inside a Lauded Chef’s Fantastical Mind
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