Boulevard chef Nancy Oakes’ favorite kitchen tool is the Japanese Mandolin. And Traci Des Jardins protege Robbie Lewis really likes his new job as executive chef at a large, unnamed corporation because he can kind of do whatever he wants (though you’ll probably never taste it). These are things we learned from StarChefs’ Dishrag newsletter. Also, El Dorado Kitchen chef Justin Everett talks charcuterie on a budget, and Go Fish pastry chef Daniel Carter shares his recipe for puffed rice. [Via The Dishrag]
