Northern Haserot
Livonia, MI:
Tri-C sets a star-filled lineup of chefs to serve as advisers for Cleveland Eats
The college announced the members of a 19-person Culinary Council that will offer guidance to the festival, which will take place Sept. 15 at the Mall B outdoor event space above the Huntington Convention Center of Cleveland.
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:
How star chefs age their own steaks at home
The result of dry aging, for those that aren’t already indoctrinated, is a more intense, meaty flavor with a better crust as moisture comes out of the steak over time.
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
The Serious Eats Definitive Guide to Steak
Proven techniques, dozens of carefully honed recipes, and your FAQs, answered: All the methods and tips you need to make perfect steak, each and every time.
How to Serve Raw Oysters at Home
To properly serve oysters on the half-shell at home, take care with the simple details.
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.
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 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 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!
Why Professional Chefs Love Costco Beef
Turns out, everyday shoppers aren’t the only ones who can’t get enough of popular wholesaler Costco.
Do the Chef Shuffle: How Restaurants Manage Changing Leadership
It’s practically inevitable that at some point, a chef will leave a restaurant and move on. It might be due to a desire to relocate, to try something different, or simply for a better offer. If it’s an executive chef leaving, that change can be a major upheaval, but the right strategies can make the …
