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Back Of The House

  1. Back of the House
    At the Lion, Even the Dishwashers Sign Gag OrdersEmployees must sign confidentiality agreements to work at John DeLucie’s new restaurant.
    By Beth Landman
  2. Back of the House
    Jody Adams is No WimpIn the end, the Rialto toque was dared onto Top Chef Masters by her son.
  3. Back of the House
    Jody Adams Has a Different Definition of ‘Simple’ Than YouYou know, just a basic, super-easy three-course dinner.
    By Leila Cohan-Miccio
  4. Back of the House
    Flay, Guarnaschelli, Humm Stay Fit With Boring Routine of Diet and ExerciseChefs: They’re just like us!
    By Michael Alan Connelly
  5. Back of the House
    Mario Batali Is Greener Than YouThe Batali-Bastianich Hospitality Group’s director of food safety and sustainability tells all.
    By Helen Rosner
  6. Slideshow
    Go Inside Menton’s KitchenMenton’s executive chef Colin Lynch shows us how to prepare two of the restaurant’s signature dishes.
    By Leila Cohan-Miccio
  7. Back of the House
    Chefs Just Aren’t the Pirates They Used to BeClean, happy kitchens probably aren’t quite what Bourdain had in mind for his legacy.
    By Helen Rosner
  8. Back of the House
    Achatz to Bloggers: Leave Your Tripod at HomeThe Alinea chef understands why celebrities punch paparazzi.
    By Leila Cohan-Miccio
  9. Back of the House
    Shocker: Chefs’ Kids Love to EatHow Kristine Subido and Phillip Foss get their kids to have adventurous palates.
    By Helen Rosner
  10. Quote of the Day
    Diary of a Stage
    By Jay Barmann
  11. Back of the House
    Jody Adams Is a how2heroCatch a sneak peak of the future Top Chef Masters contestant.
    By Leila Cohan-Miccio
  12. Back of the House
    Recessionomics at Reading TerminalThe Market keeps on chugging
    By Kirsten Henri
  13. Supermarkets
    Acme on Sale?The supermarket chain is rumored to be on the block
    By Kirsten Henri
  14. Back of the House
    BLT Partnership EndsBut the BLT name lives on!
    By Aileen Gallagher
  15. Back of the House
    Jean Georges Cook Survives on Radish Peels, Granola Bars“I never saw a single line cook eat food between the hours of 8 a.m. and 4 p.m.,” says a former kitchen slave.
    By Aileen Gallagher
  16. Mixocalypse
    Mark’s Tar Pit Marketing Didn’t A-Peel to Audrey SaundersMark Peel’s spotlight is too hot for his staff.
    By Hadley Tomicki
  17. Back of the House
    Dan Barber Loosens His Apron at Monkey Bar“I used to watch the Food Network obsessively when I was a line cook and I’d get home at 2 in the morning.”
    By Joshua David Stein
  18. Back of the House
    Graham Elliot Bowles Rejects Your Emo Pigeonholing“Molecular gastronomy is like the culinary version of Emo.”
    By Helen Rosner
  19. Back of the House
    Was the Snowpocalypse a Success for Restaurateurs?Was it worth it to open in the blizzard?
    By Kirsten Henri
  20. Mediavore
    Adam Sandler Lends a Hand to Restaurant Staff; Commercials Could Make Us FatA comedian stays late to help close a Miami restaurant and U.S.C. says ads lead to obesity when watching television.
    By Hadley Tomicki
  21. Openings
    Jean-Georges Vongerichten Previews the Mark, Delays ABC Kitchen“Opening in February is kind of challenging, but I like it. I love a challenge.”
    By Jada Yuan
  22. Back of the House
    First & Hope Hires The Edison’s Aidan DemarestThe mixology expert is working with chef Shelley Cooper on a cocktail menu.
    By Hadley Tomicki
  23. Back of the House
    Todd English Tries to Forget 2009Restaurant closings, lawsuits, and oh yeah, that abortive wedding all made 2009 a bad year to be the celebrity chef.
    By Leila Cohan-Miccio
  24. Back of the House
    Chefs Tell Cautionary Tales of Doing What They LoveDan Barber, Tom Colicchio, André Soltner, and Jacques Torres discuss their jobs at the 92Y.
    By Alexandra Vallis
  25. Back of the House
    Oil in the FamilyLaurent Gras’s parents press their own olive oil. Of course.
    By Helen Rosner
  26. Back of the House
    Full-Spectrum Dining at AlineaGrant Achatz says the next thing he’s interested in exploring is color.
    By Helen Rosner
  27. Chef Shuffle
    Charlie Trotter Hires Blind Chef Laura MartinezA sight-challenged Cordon Bleu student is offered a job by Trotter himself.
    By Helen Rosner
  28. Back of the House
    Six Degrees of Richard MelmanCan every chef and restaurateur in the world be connected to the LEYE honcho? Probably.
    By Helen Rosner
  29. Openings
    Cafè Comptoir Coming to Washington Square, Right After It Finds a Few MoreBrother, can you spare $120,000?
    By Kirsten Henri
  30. Back of the House
    Molecular BonhomieWhat does Alinea do when they run out of nitro? Call Moto, of course!
    By Helen Rosner
  31. Back of the House
    Boston Chefs Share Their Diet TipsIf they can do it, so can you!
    By Leila Cohan-Miccio
  32. Back of the House
    Barbara Lynch: Child Chain SmokerBoston Magazine’s profile of the chef is filled with fun facts.
    By Leila Cohan-Miccio
  33. Back of the House
    How Gordon Ramsay’s Bubble BurstThe celebrity chef didn’t have such a hot 2009.
    By Leila Cohan-Miccio
  34. Back of the House
    Bid to Be Homaro Cantu For a DayThe Chicago Law Foundation’s annual auction includes the chance to work in the kitchen at Moto.
    By Helen Rosner
  35. Back of the House
    Inside Blackbird’s Pastry Kitchen with Chef Patrick FahyA step-by-step guide to making Blackbird’s best winter dessert, the milk chocolate crémeux with butternut squash, gingerbread and horchata sorbet.
    By Helen Rosner
  36. Back of the House
    That’s ‘Chef’ To YouBarbara Lynch’s kitchens aren’t a place for nicknames.
    By Leila Cohan-Miccio
  37. Openings
    A First Look at Balsan and Ria, Opening WednesdayWe go into the dining rooms and kitchens of the long-awaited Elysian Hotel restaurants — plus, of course, the food.
    By Helen Rosner
  38. Previews
    Smuggler’s Cove Rum as Elite as the StaffOne week from opening, Martin Cate shares a special rum selection, as well as the bar staff.
    By Adam Martin
  39. Back of the House
    Interview: Bouchon’s Chef de Cuisine Rory Herrmann Returns HomeChef de cuisine Rory Herrmann explains who and what is coming to Bouchon Beverly Hills, via New York and Yountville.
    By Hadley Tomicki
  40. Photo Plates
    Photo Plates: Big Star’s Menu, IllustratedA photo tour of the food at Paul Kahan’s new taco joint.
    By Helen Rosner
  41. Back of the House
    In the Kitchen at Ad HocA backstage tour of Thomas Keller’s family-style restaurant, with chef de cuisine Dave Cruz.
    By Helen Rosner
  42. Back of the House
    Behind The Scenes at Ad Hoc with Chef Dave CruzA slideshow peek inside the kitchen of Thomas Keller’s family-style restaurant.
    By Helen Rosner
  43. Back of the House
    Achatz (and the Whole Alinea Kitchen) Do Some Home CookingAchatz and crew do a side-by-side judgment of two cookbooks.
    By Helen Rosner
  44. Back of the House
    Lydia Shire Doesn’t Chase TrendsLydia Shire doesn’t know what “locavore” means.
    By Leila Cohan-Miccio
  45. Back of the House
    Mado’s Step-By-Step Guide To Breaking Down A SheepOne blogger’s documentation of in-house butchery.
    By Helen Rosner
  46. Back of the House
    Bacchus Group Acquires Aqua
    By Adam Martin
  47. Back of the House
    Paul Kahan’s Place On The Momofuku Wall Of Chefs To Watch Out ForHow a New York restaurant keeps track of chefs to VIP.
    By Helen Rosner
  48. Back of the House
    Paging Susanna Foo: Parking Authority Announces New Delivery Truck BanNew parking rules will affect restaurant deliveries
    By Kirsten Henri
  49. Back of the House
    Barbara Lynch Keeps Busy with Fine Dining and a New CookbookThe mega-chef dishes on her forthcoming fine dining restaurant and her brand-new cookbook.
    By Leila Cohan-Miccio
  50. Back of the House
    Tired and Frayed Rick Bayless Serves ‘Crap’ at XocoRick Bayless shows signs of stress during Xoco opening
    By Michael Nagrant
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