‘The Only Reason I’m a Chef Today Is Because of DACA’
Chef and former ‘Top Chef’ contestant Byron Gomez on how the Deferred Action for Childhood Arrivals program paved the way for his career
Ukraine’s Chefs Are Determined to Fight
Before the war started, Ukraine’s fine dining scene was on an upswing. Now, its chefs are mobilizing to react to their present-day reality: keeping Kyiv’s citizens and soldiers fed.
How the Pandemic Knocked Chefs Off Their Pedestal
In an excerpt from his book "The Next Supper," Corey Mintz calls for a future in which workers are celebrated above chefs
The Chefs I Used to Admire Aren’t the Leaders We Need Right Now
Big-name chefs need to do more for the employees they laid off
Does Staging Even Matter Anymore?
For generations, the unpaid kitchen internship was a prerequisite for fine dining success. Then came a backlash to the practice of working for free. Where does the stage stand now?
Chef Serigne Mbaye Thinks There’s a Lot More to Learn About Senegalese Cuisine
For this young Senegalese-American chef, shaping his culinary voice means going home
Barbecue Star Adam Perry Lang Confirms That He Once Worked for Jeffrey Epstein
Before recently unsealed depositions claimed Lang had flown on the disgraced financier’s private jet, the chef had never confirmed his connection to Epstein
Why Young Black Chefs Need Black Mentors
For black chefs, representation can be powerful; when it comes to their mentors, it’s vital
The Most Anticipated Restaurants for Fall 2019
Everywhere you’ll want to eat for the rest of the year
The Split Between Eleven Madison Park’s Will Guidara and Daniel Humm Marks the End of an Era They Epitomized
The duo created a new fine dining playbook together
The Past as Possibility in the Appalachian South
How chef and Eater Young Gun Ashleigh Shanti centers African-American voices through her cooking
The Food World Mourns Death of New Orleans Icon Leah Chase
The queen of Creole cooking died at the age of 96
‘The Kitchen at Per Se Was a Clean Place but Hard and Heartless Too’
Kwame Onwuachi’s memoir, "Notes From a Young Black Chef," reveals kitchen abuse at Thomas Keller’s NYC restaurant
Why Close a World-Famous Restaurant?
Getting Michelin stars is a goal for many chefs, but for some, it’s also a sign it’s time to move on
The New Zealand Chef Bringing Māori Ingredients to the Fine Dining Stage
At Hiakai, Monique Fiso has embarked on a mission to make native New Zealand food "something that we should be proud of"
How California’s Indigenous Cafes Repair Colonial Damage
In the Bay Area, Café Ohlone and Wahpepah’s Kitchen dispel stereotypes by placing native food cultures at the forefront