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Gilt Groupe

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Why Not to Be a Chef

Expect to get burned, be on your feet all the time, and spend all your time cleaning fish. Other than that, it's great!

New York Chefs Confront Rising Food Costs With Whip and Chair

Food costs go up and up, but prices — especially high ones — aren’t supposed to. Given that the rent in most New York restaurants isn’t going to come down anytime soon, this creates a problem for owners. The Wall Street Journal did an excellent feature on this subject on Saturday, showing how some restaurants were dealing with it — Blue Water Grill's selling beef trimmings as part of a chipotle roll, for example, or Ssäm Bar's dropping truffles. But we were curious about how some of the other chefs we know, particularly those with a well-heeled clientele, are making do. So we asked around, and here's what we heard.