Forget beer nuts: Even the bar snacks at Chicago’s Yusho are exciting. Sous chef Anndria Jones, a Texas native who moved to the city after culinary school, shared her recipe for spiced…
Category:
Sous Chef Series
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When Mika Paredes moved to Portland, Oregon, 10 years ago, Beast chef-owner Naomi Pomeroy was one of the first people she met; the two worked together at Pomeroy’s former restaurant, Clarklewis.…
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Titus Wang got his kitchen start as an intern at New York City’s Annisa, where the Taiwan-born chef, who moved to New Jersey when he was 13, learned to marry classic…
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Cooking fish at home doesn’t intimidate Chad Richard. Maybe that’s because Richard, sous chef at The Optimist in Atlanta, grew up on St. Simons Island, off the coast of Georgia, and was…
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Chef de cuisine Julya Shin, of Pizzaiolo in Oakland, has some advice for kitchen greenhorns. “Relax. When you take cooking too seriously you take all the fun out of it.” Shin’s…
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Can a chef make croutons special? If the chef is Tim Dornon, chef de cuisine at Austin newcomer Qui, and the croutons are golden, buttery, and fragrant with poached lemon zest…
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It began with pizza. Livio Velardo was pursuing a psychology and teaching degree, working at a pizzeria for extra cash. But before long, the current chef de cuisine at New…
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“My mom is a hell of a cook,” says Manny Cisneros, chef de cuisine at Urbano Pizza Bar in downtown Los Angeles. In fact, Cisneros comes from a long line of cooks.…
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“I started making vinegar because I can’t stand to waste anything,” says Bradley Herron, chef de cuisine at Michael’s Genuine in Miami. “I love taking trash and making money out of it.”…
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When Jessica Carney was a kid, her mom ran a pizzeria in the Carneys’ hometown of Grass Valley, California. The sous chef at Chicago’s GT Fish & Oyster says, “We ate pizza…
