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Chefs
How I Trained Like an Athlete For the Bocuse d’Or
Chefs on the move
See all Chefs on the move
At Detroit’s Besa, Kyle Schutte's Fine-Dining Menu Takes Inspiration from Los Angeles and the South
Richard Blais Brings Crack Shack to Pasadena and More Chef and Restaurant News This Week
Gene Kato Takes the Reins at Chicago's Momotaro
David Chang Opens Bang Bar and More Chef and Restaurant News This Week
Chef Spotlight
Dan Giusti Explains Why He Left Noma for School Cafeterias
Matt Peters on Winning the Bocuse d’Or and What Happened Next
My Stage Tour Through the Best Kitchens in the Midwest and South
Justin Cucci Explains How High School Experiences Informed His Cooking
Meet Our Chefs to Watch
See all this year's chefs to watch
Chefs to Watch 2018: Jeremy Umansky, Larder, Cleveland
Chefs to Watch 2018: Carlo Lamagna, Magna, Portland, Ore.
Chefs to Watch 2018: Unmi Abkin, Coco & The Cellar Bar, Easthampton, Mass.
Pastry Chef Interviews
See all pastry chef interviews
Fany Gerson is New York's Queen of Mexican Sweets
Stella Parks Explains How American Pastry Chefs Can Embrace the Ethos of Japanese Desserts
Special Features
In Search of Gold at the Bocuse d'Or
The Making of a Cookbook
Project: Blackbird
More interviews
The Good, Bad, and Ugly of Walking Away From a Business You Created
Why You Need Standard Operating Procedures in Your Restaurant
With Jewbans and Tuna Latkes, Josh Marcus Offers a New Take on Jewish Deli Food
Erik Bruner-Yang is Expanding His Restaurant Empire On His Terms
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
Articles
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Editor's Picks
How I Trained Like an Athlete For the Bocuse d’Or
Dan Giusti Explains Why He Left Noma for School Cafeterias
What’s in Fish Feed Anyway?
Announcing the 2018 Chefs to Watch
Why You Need Standard Operating Procedures in Your Restaurant
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