Erin DeJesus was most recently contributing editor of Eater, and has held various writing and editing roles at the brand since 2010. A James Beard Award winner, she particularly loves working on ...

Chef Opal Poullard will host tryouts on Saturday, Sept. 21, at the Culinary Incubator at Hagerstown Community College, for a commis chef to join her in the inaugural U.S. Culinary Open. Chef Opal is a ...

In the fast-paced world of fine dining, where precision and passion go hand in hand, Chef Rohit Manek is one to watch out for—not just for his culinary skill but for his journey of perseverance as a ...

The author of the acclaimed debut novel Moth tells how hard graft in the kitchen prepared her for the world of literature You hear about the shouting, the “oui chef”, “non chef”, the “behind you!”, ...

This article is brought to you by our exclusive subscriber partnership with our sister title USA Today, and has been written by our American colleagues. It does not necessarily reflect the view of The ...

But nobody can be too surprised about this turn of events. When interviewed by StarChefs a while back Salgado divulged, “Probably within a few years I’ll start to focus again on savory. I’m not ...

Firstly I would say my hands, because that is the primary equipment in the kitchen. Without your hands, you are not able to do anything else. I am a big fan of experimenting with new food items and I ...

In a competition that took place on Monday, Sebong Oh, a commis chef at the Steakhouse at the Grand Hyatt Seoul, and Lily Liu, executive sous chef of Forty8 at the Park Hyatt Hangzhou, won the top two ...