At home, Patrick McKee, executive chef at Paley’s Place in Portland, Oregon, works with a different kitchen brigade. His two children, Isabella, 12, and Henry, 8, often cook alongside Dad. Says McKee,…
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Sous Chef Series
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When asked about his favorite food, Scott Gallegos, chef de cuisine at Muse at the Corcoran in Washington, D.C., is quick to respond. “Good old-fashioned buttermilk fried chicken,” he says. Despite being raised…
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Back in 2004, Tad Weyland was a passionate home cook who was pretty sure he was about to get laid off from his job in the music industry. After 20…
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Have you been following our Sous Chef Series? Sign up for free, and every Monday you’ll receive a new profile of one of the country’s most exciting sous chefs, along with…
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“In my Italian-Spanish family,” says Marea sous chef Lauren DeSteno, “food was the center of everything.” So it came as little surprise to her parents when, after studying finance and Spanish at…
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Carrie Mashaney, chef de cuisine of Spinasse, in Seattle, Washington, wants to give a shout-out to her hometown. “Yeah! Tell everyone I’m from Carpenter, Iowa,” she exclaims with pride. “The 100…
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When Andrew Del Vecchio was a kid, it was his dream to attend the Culinary Institute of America in Hyde Park, New York, a small town 30 minutes from his hometown of…
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Late at night after a long shift, Cole Ellis, chef de cuisine of Nashville’s Capitol Grille, often makes himself a midnight snack par excellence: a smoked baloney sandwich with chowchow relish…
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Perhaps it was her father’s Top Ramen Surprise that compelled Marjorie Meek-Bradley to become a chef. Dad’s creation–a stir-fry made with noodles, leftover meat and vegetables, an egg,…
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Rebecca Meeker, the chef de cuisine at Congress in Austin, Texas, knows the secret to Joël Robuchon’s famous pommes purée: a lot of butter (the good, French échire variety) and a little bit of potato.…
