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Interviews

  1. interviews
    Francis Lam on Storytelling Techniques, Trend Fatigue, and Avocado Toast“I’m tired of hearing people shit on other people.”
  2. interviews
    How One Pastry Chef Turned a Bake Sale Into NYC’s Can’t-Miss Fundraising Event.Natasha Pickowicz on community building, Planned Parenthood, and the power of a restaurant’s values.
  3. interviews
    What It’s Like to Be a Black Chef in a White Kitchen“You definitely have to wear a mask.”
  4. interviews
    What It Was Like to Write Books and Build a Legacy With Anthony Bourdain“He always understood that he was blessed to have become Anthony Bourdain.”
  5. q&a
    Why Everyone Should Care About the L.A. Times’ Brand-new Food SectionEditor Peter Meehan on Jonathan Gold’s legacy, Lucky Peach‘s influence, and beefing with Bon Appétit.
  6. profiles
    What Does Paul Liebrandt Want?He’s among New York’s most accomplished chefs — now, his definition of success is evolving.
  7. interviews
    Ruth Reichl on Her New Memoir, and What Gourmet Meant to Readers“It was kind of magical.”
  8. openings
    How One Hypertalented Chef Shifted Gears to Become an Empire-BuilderJohn Fraser’s latest restaurant, 701West, opens tonight in Times Square.
  9. interviews
    Meet Soleil Ho, America’s Newest Restaurant CriticHo takes over at the San Francisco Chronicle after the previous critic held the job for 30-plus years.
  10. interviews
    Meet the Politician Fighting for the Rights of California Vegans“People who are vegan or vegetarian thank me on the street.”
  11. interviews
    A New York Politician Wants to Make Cash-Free Cafés Illegal“Even if a policy seems neutral in theory, it can be racially exclusionary in practice.”
  12. interviews
    Meet Noma’s ‘Walking Wikipedia’How David Zilber took over the world-renowned restaurant’s pioneering fermentation lab.
  13. interviews
    What’s It Like to Be the Hottest Chef in America?Edouardo Jordan looks back on his breathtaking year.
  14. interviews
    A Striking New Poster Fights Sexual Harassment in RestaurantsIt’s modeled off an old-school choking-victims poster dating back to 1989.
  15. interviews
    Meet the Illustrator Turning Restaurant Design Into Fine ArtMexican artist Rachel Levit Ruiz’s designs for Atla don’t exist in a vacuum; they’re part of something much bigger.
  16. interviews
    With a New Job, Angela Dimayuga Will Further Blur the Line Between Food and Art“I was just excited that there was a hotel or a brand that cared about these issues and art, nightlife, and culture.”
  17. interviews
    Why Bushwick Is Rooting for the 21-Year-Old Owner of a New Vegan CaféMeet Francesca Cheney, the student-doula-musician behind pop-up turned permanent restaurant, Sol Sips.
  18. interviews
    Planned Parenthood’s Cecile Richards on Food and Activism“Cooking and organizing have always been about community and bringing people together. They go hand in hand.”
  19. chef shuffles
    Marlow & Sons Has a New Chef, and a ‘Sneaky’ New MenuThe Williamsburg fixture is going through changes.
  20. interviews
    Why This Chef Is Leaving Danny Meyer’s Company for a Small French Wine Bar“I think I was just looking forward to really working in a small restaurant.”
  21. interviews
    Queer Eye Is Back — Meet the Show’s New Food Expert“I like to complicate things, but it’s not about me. It’s about the person that we’re helping.”
  22. openings
    Why It’s Harder Than Ever to Open a New York RestaurantOne of the city’s most successful restaurateurs was done with the business. Now he’s caught the bug again.
  23. interviews
    The Chef Who Lost His Ability to CookTwo years after a devastating accident, Eli Kulp is relearning how to lead his kitchens.
  24. How Nadine Redzepi Is Making a Name for HerselfA new book prizes the kind of comfort food everyone loves to eat, and cook.
  25. interviews
    How Helen Goh Became Yotam Ottolenghi’s Go-to BakerA degree in psychotherapy helped.
  26. interviews
    What’s Next for the Unlikely Chef Who Conquered Paris and New York?The Le Coucou chef had a blockbuster year, but now he’s closing his Paris flagship and taking a new look at his career.
  27. interviews
    Reynard’s New Chef Is Retooling Both the Restaurant’s Food and Its CultureChristina Lecki strives to emulate Chez Panisse and River Café and make the Brooklyn restaurant a “little slower, a little more simplistic.”
  28. interviews
    James Freeman Promises Nestlé’s Investment Won’t Change Blue Bottle“The world is not filled with examples of small companies improving after transactions like this.”
  29. the scoop
    This Harlem Couple Just Opened NYC’s Most Charming New Ice-Cream ShopThe husband-and-wife team behind Sugar Hill Creamery thinks critically about community building and delicious dessert.
  30. interviews
    ‘LaCroix Boi’ Is a New Song Inspired by Midwestern Parents and Big Baby D.R.A.M.“I’m just out here acting stupid on an idea that I went balls to the wall for.”
  31. interviews
    How a Chicago Pizza Heir Made a Name for Himself As a New York RestaurateurWill Malnati — of the Lou Malnati’s empire — has worked hard to earn his own restaurant cred.
  32. What It’s Like to Be Part of Anthony Bourdain’s Massive New Food Market“Tony does keep things close to his chest. That’s his approach, and that’s the way he prefers it to be.”
  33. interviews
    Jessica Seinfeld Wants Nothing to Do With High-Minded EatingThe best-selling author has a new cookbook, Food Swings, out this week.
  34. empire building
    The Real Cost and Benefit of Opening an International Restaurant Pop-up“It is basically the most elaborate, challenging, and time-consuming team-building exercise you can do.”
  35. interviews
    Italy’s Most Acclaimed Chef Wants to Feed America’s Poorest CommunitiesMassimo Bottura talks about his plan to open “beautiful” soup kitchens to help feed the world’s hungriest diners.
  36. design
    This Design Expert Knows How to Make a Small Restaurant Go ViralPaperwhite Studio’s Laureen Moyal is responsible for all the Instagrammable moments in Jack’s Wife Freda and by CHLOE.
  37. anniversaries
    A World-class Chef Celebrates His Flagship Restaurant’s 20th Anniversary“The key to our survival is knowing we can get knocked off at any moment.”
  38. closings
    Why This Celebrated Restaurant Is Closing at the Peak of SuccessWith 12 seats and two employees, Michelin-starred Take Root proved success is possible with an unconventional business model.
  39. interviews
    The New Chef at NYC’s Most Luxurious Italian Restaurant Plans to Shake Things UpMelissa Rodriguez is ready to step into her role atop the city’s fine-dining scene.
  40. How Does a Neighborhood Restaurant Keep Locals Happy After National Acclaim?The chef-owners of Rose’s Luxury and Olmsted — who are cooking together at the latter tonight — discuss.
  41. interviews
    Chef José Andrés on Trump, the American Dream, and Uniting People With Free Food“We are in a moment when we don’t need enemies — we need bridges.”
  42. interviews
    After 17 Years, This Chef’s Closing Her Restaurant Because It’s ‘Grow or Die’“Honestly, I don’t know how you make it as a chef; I don’t know how you make retirement on one restaurant.”
  43. interviews
    Why the Cecil in Harlem — One of NYC’s Most Celebrated Restaurants — Will CloseAcclaimed chef Joseph “JJ” Johnson will shift his focus to nearby Minton’s.
  44. interviews
    Meet the Person Behind Brooklyn’s Brand-New Kosher Barbecue Spot“We want to play with the ideas of doing, like, lamb bacon and introducing flavors and ideas that people here might not be comfortable with”
  45. interviews
    Why NYC’s Most Acclaimed Sushi Bar Is Opening in Trump’s D.C. Hotel“Whatever’s going on with the White House or whatever’s going on with Donald Trump is not my focus.”
  46. interviews
    How This Pastry Pro Made Herself Invaluable to a Demanding Chef“It was intimidating to figure out how to feel vital to him and necessary for the restaurant.”
  47. the election
    What Is It Like to Own a Mexican Restaurant in New York Right Now?“There have been moments of panic, especially having a new brick-and-mortar.”
  48. interviews
    Why Bill Telepan Closed His Restaurant and Took an Unexpected Staff Job“Listen, I just want a job for the next 15 years and to cook and make people happy.”
  49. interviews
    Meet the Man Behind ’Merica, NYC’s First ‘Freedom-Themed’ RestaurantHe’s opened bars devoted to Will Ferrell and Beetlejuice, too.
  50. interviews
    How Blue Ribbon’s Owners Built a Hugely Successful Restaurant EmpireBruce and Eric Bromberg talk about their new projects, and why they’re closing one of the city’s most beloved restaurants.
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