Tru
Magnificent Mile/Streerville/Gold Coast - Chicago:
A Conversation With Chef Anthony Martin of Chicago's Tru
Pursuitist reviews Chicago's world-renowned restaurant Tru and interviews Tru’s Executive Chef/Partner Anthony Martin.
9 Truths: What It Actually Takes to Be a Chef
Paul Sorgule is back with a collection of truths on what it takes to be a chef and why it sometimes sucks to be in charge.
Why this chef is turning mushrooms into ‘bacon’ and tofu into ‘blue cheese’
In a city short on plant-based dining, Todd Gray is having a ball making vegan versions of meaty dishes.
5 Tips for Ordering A Perfect Steak
Restaurants are as unique as the chefs in their kitchens. Our biggest challenge, dear steak lover, is to find one that suits our personal dining habits, expectations and yeah — most importantly — our taste buds! When you have a hankering for the perfect steak, remember these tips when you order:
The Restaurant Industry Chef Shuffles You Need To Know
Watch Chef Jacques Pépin Demonstrate 7 Mesmerizing Knife Techniques
Chef Jacques Pépin is a culinary legend. Take his master class in knife skills with this collection of how-to videos.
12 Reasons Why Being a Chef Is Way Harder Than You Think
How To Be A Chef graduate lands first professional role
Will Ward on how the course helped him to find work
Three Tips for Working with Celebrity Chefs
Partnerships with celebrity chefs can not only help generate buzz for live events, they can use their “expert” status to legitimize marketing messages.
Why Chefs Are (Finally) Cooking With Blood
An increasing number of high-end chefs are cooking with blood…and it's not about the shock factor.
What Makes a Successful Chef
Have you ever envisioned yourself as a glamorous executive chef who goes to “Iron Chef” and cooks everybody else’s bum to another planet? You are not the only one.<br>Becoming a chef can be a good career move only if you have the right personality, and it is definitely not as glorious as it seems on TV.
What a Celebrity Chef Looks for in a Restaurant
We caught up with some of the culinary world's top chefs to find out what they like to see on a menu—and the red flags that make them run for the hills.
Why Chefs Are Leaving Restaurants to Work in Corporate Cafeterias
The pros and cons of working in tech cafeterias or startups
How to Stir-Fry Like a Restaurant Chef
You can have dinner on the table in less than 30 minutes, including prep.
Why Professional Chefs Love Costco Beef
Turns out, everyday shoppers aren’t the only ones who can’t get enough of popular wholesaler Costco.
The Desperate and the Insane: 3 Reasons Why Chefs are a Dying Breed
Part 3 Social Media and the Rise of the Amateur Critic “If I came to your house for dinner an hour late, then criticised all your furniture and your wife’s haircut and said all your opinions were s…
How to Cook Like Your Favorite Chef
There are a few simple tips you can follow to cook like your favorite chef without any special training.
Why the Most Successful Chefs and Restaurateurs Are Thankful for Fails
From dishes that were destroyed by critics to decor choices that missed the mark.
Chef in Training: What Will I Learn in Culinary School?
Interested in going to culinary school? What you will learn there can be limitless. But what you take with you might prepare you for becoming a chef!
Five common mistakes people make when cooking steak, according to top chefs
Never slice a steak immediately after it's finished cooking
Why Are Female Chefs Paid so Much Less Than Their Male Colleagues?
In terms of pay equity, kitchens are lagging way behind
