Chef Michael Symon Teams up with Ergo Chef to Design Unique New Line of Knives
Experienced chefs know when it comes to chopping, slicing, paring and dicing, it’s all in the wrist. Unfortunately, over time this can take quite a toll as many professional and home chefs develop carpal tunnel syndrome and tendonitis.
BCA Chefs of Excellence
From humble beginnings growing up in Mare Rouge, Haiti, a young Ron Duprat watched in delightful anticipation as his grandmother cooked. He always knew he wanted to be a chef. Years later, he would arrive in the United States and begin work as a dishwasher.
Chef Ian Russo
Chef Ian Russo (aka The Dirty Chef) developed a new concept of cooking - cooking dirty. After spending years in top rated kitchens such as La Reserve, Lespinasse, Roy’s and Bouley, Russo opened his eponymous restaurant, IAN in Manhattan.
Darrow's Farm Fresh Takeout, a new restaurant located in Union Square NYC aims to provide New Yorkers with better alternatives.
Stephen Costanzo and Moira Hyland
They were determined to make it seem like you were eating in their home, something not easy to do in one of Connecticut's largest cities with a downtown crammed full of upscale restaurants.
Baron Tequila is a new, ultra-premium tequila handcrafted in Jalisco, Mexico and certified gluten free and kosher, which are adding to the tequila’s popularity. We sat down with the brand’s PR representative to discuss the idea behind the brand.
Matt Sartwell & Nach Waxman
What do you do when you love both books and food? You open a bookstore that carries beloved cookbooks and tomes on healthy diets and American gastronomy and the evolution of brewing beer and professional baking and chefs and restaurants, like Matt Sartwell and author Nach Waxman of Kitchen Arts and Letters in Manhattan, that's what.
NYS Restaurant Assocation Fighting For Issues That Benefit Restaurants
If you're thinking of opening a restaurant in New York State, or expanding, or just have a question about how the Affordable Care Act (ACA) might affect your business, the NYS Restaurant Association has all the answers for you.
Q&A Valeri Lea
When you grow up around food, it often becomes your life, whether you want it to or not. But for Valeri Lea, it was one of the best parts of her childhood. And she's continued on with it, in a different way, but with food still the centerpiece of her life.
Page 3 of 7 pages < 1 2 3 4 5 > Last ›