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Chefs
Leah Cohen Explores Pan-Asian, Jason Vincent Shakes Up the Cocktail Scene and More Chef News
Chefs on the move
See all Chefs on the move
Rick Bayless Debuts Fast-Casual Mexican in Chicago and More Chef News
Greg Biggers Answers the Call in Chicago, Red Gate Bakery Taps Nostalgia in NYC and More Chef News
Julia Jaksic Preps a Market Concept in Nashville, L.A.'s Tartine Manufactory Shutters and More Chef News
Edward Lee, Erik Bruner-Yang and Carrie Nahabedian Open New Restaurants and More Chef News
Chef Spotlight
Meet the Chef In Charge of Feeding 8,500 People a Day at Sea
You Could Use a Few of These Life Lessons from Cecelia Chiang
How I Made a Tiny Hotel Restaurant Kitchen Space Work
Meet Our Chefs to Watch
See all this year's chefs to watch
Chefs to Watch 2019: Lawrence Letrero, Bayan Ko and Clave, Chicago
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.
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
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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Here’s How I Repurpose Frying Dredge to Reduce Food Waste
Why is Organic Seafood Growing Everywhere But in the U.S.?
Why It Pays To Up Your Tableside Service Game For Guests
Here's How I Find Value (and Make Money) From Leftover Mirepoix
Cheers to These American Champagne Alternatives
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