"The climate for these small, neighborhood 'mom-and-pop' restaurants is really difficult and scary for a lot of people."
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Norberto Piattoni has ambitious plans for his Fort Greene project.
"I've been fortunate enough to pretty much know that I wanted to be a chef for my entire life. I just kind of went for it."
Rochelle Canteen's Margot Henderson is cooking in New York this week.
"I'm looking at the award this way: We still need to do a lot of work."
"New York doesn't embrace chefs who come here without going all in," says Claus Meyer.
"It's a risky place because the rents are crazy high."
"Jeremiah is this enormously influential, important character that had been written out of history and ... something needed to be done about it."
"I didn't know ducks had testicles, frankly."
"There's a long history of food being adulterated."
Johnathan Adler will leave Franny's at the end of March to take over as the culinary manager of Blue Apron.
The popular Park Slope spot surprised everyone when it closed this month. Owner Joshua Sharkey explains what happened and why he made the decision.
"It was the evolution of food, and people's understanding of food, that got me very enthusiastic about what I was doing."
"I'm trying to create something healthy for my cooks, and also for me."
"Chefs here aren't opening new restaurants; they're making fried-chicken sandwiches."
"I'm from Taiwan, and that's what we're known for. We make beautiful oolongs."
The fast-casual vegan concept has a massive audience.
He's the mastermind of the Museum of Food and Drink's new exhibit, all about real and fake flavors.
"It was really just about finding out voice and our rhythm again. The climate of the industry is really intense and competitive and nasty, and there are a lot of jabs."
"I believe what I believe and I'm a vocal about it, and because of that I have been singled out, and I have been made a target."