Eataly’s Vegetable Butcher Revealed
Jennifer Rubell, the CIA-graduate performance artist, will happily trim your artichokes for you.
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Jennifer Rubell, the CIA-graduate performance artist, will happily trim your artichokes for you.
"I don't have an issue with ranch dressing. I do things differently."
Jennifer Scism is leaving the restaurant business and moving to Maine.
"It may sound crazy coming from a French chef, but the inspiration behind this burger is actually McDonald's and Burger King."
Employees must sign confidentiality agreements to work at John DeLucie's new restaurant.
Chefs: They're just like us!
The Batali-Bastianich Hospitality Group's director of food safety and sustainability tells all.
Clean, happy kitchens probably aren't quite what Bourdain had in mind for his legacy.
"I never saw a single line cook eat food between the hours of 8 a.m. and 4 p.m.," says a former kitchen slave.
"I used to watch the Food Network obsessively when I was a line cook and I'd get home at 2 in the morning."
"Opening in February is kind of challenging, but I like it. I love a challenge."
Dan Barber, Tom Colicchio, André Soltner, and Jacques Torres discuss their jobs at the 92Y.
But that doesn't mean the chef will sink to wearing a balloon hat.
Why the newest crop of hotel restaurants could succeed.
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