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Nick Bognar on What’s Happened Since Becoming a Chef to Watch
Recent Issues
Check out other past issues
The Bones Issue
Chefs to Watch 2024
The Experience Issue
The Longevity Issue
The Wasted Issue
The Friends & Family Issue
Our 2022 Chefs to Watch Are Serving More Than Just Delicious Food
Donald Hawk’s Arizona Point of View at Valentine in Phoenix
Nicole Gajadhar Answers to Yes, Corporate Chef
Serigne Mbaye and His Hunger to Put West African Food in the Spotlight
Chad Newton and Gracie Nguyen on What Makes a Real-Deal Banh Mi
The Secret to the Chang Family Ceviche? It's in the Sauce.
How Ji Hye Kim Fell in Love with (and Schemed to Eat) Tteokbokki
Chef to Watch Paolo Dungca Talks with His Mentor About What It Takes to Be a Chef
Recipes from this issue
See all the recipes from the current issue
Roasted Lemongrass Pork Banh Mi
Cantonese-Style Whole Stuffed Trout
Tlacoyito
Calvin Eng’s Step-by-Step Stuffed Trout at Bonnie’s in Brooklyn
Michael Vincent Ferreri on Starting Over, Better, at Irwin’s
Bellota's Manny Barella on Holding His Ground While Building His Career
Lauro Romero Champions Community and His Team at República in Portland
Mona Leena’s F-Bomb Worthy Shuka-Quiles at Lulu in Berkeley
The Chefs at L.A.'s Horses Found Big Success with a Low-Cost Build-Out
David Yoshimura Expresses the Harmony of Washoku Cuisine at Nisei
Ryan Brosseau Cooks the Spirit of Southern Ontario at Dear Margaret
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Ask Jon: Can I Reuse or Donate Cheese and Charcuterie Leftover on a Board?
Ask Jon: What’s the Best Way to Interview a Line Cook?
Three Years Ago, I Prioritized My Health. This Month, I Ran a Marathon.
How Does Dominique Ansel’s French Pastry Flour Perform in a Bake?
Ask Jon: Sous Vide Wings. Stupid or Brilliant?
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