Voices
Jaime Hernandez's Scratch Made Creole Cuisine
For Best Chefs America Jaime Hernandez is a chef out of water in the small mountain city of Brevard, NC. Jaime’s Creole Brasserie is one of the only straight-from-scratch restaurants in the area. Hernandez also opened Market at 36, a gourmet grocery and butcher, to showcase all his favorite food staples from the Bayou, just last week. “I brought Louisiana here,” he says. Brevard is slowly becoming more of a culinary destination, and Hernandez is a chef pushing standards. Some of his current staff members followed him to Brevard from Baton Rogue, whe..
10 Cookbooks by Best Chefs That Will Transform Your Kitchen
For Best Chefs America You've built an audience. You have an arsenal of dishes you can recite from memory. You've carved a niche and you've got stories to tell. A cookbook could be your next career move. We live in a time when restaurant quality food culture is rapidly expanding into people's homes. Chefs are the creatives in the spotlight whose passion for cooking, when put on paper, can elevate the doldrums of domesticity. Their ingenuity breaks the monotony of the Trader Joe's frozen meals and other default dishes the average person makes on repeat. The n..
Brad Farmerie Unveils a New Menu at NYC's Public
for Best Chefs America all photos credit: AvroKO Hospitality Group Public’s lively and dim lit, rustic and elegant interior has always been filled with fans of the rule-bending flavors in Brad Farmerie’s Michelin-starred fusion cuisine. As Spring rolls in, Farmerie and his partners at the AvroKO Hospitality Group are rolling out changes to the culture at Public. This includes a new menu, which launched mid-February. A week or so prior to this particular Friday night, the bartenders mixing negronis or any of the hundreds of other cocktails indexed in Pub..
Cardamom Scented Pork Belly with Curried Garbanzo Bean Purée
For Best Chefs America Best Chef Jennifer Jasinski uses this recipe for cardamom scented pork belly to make the bacon at Denver's Rioja restaurant with the luxuriously fatty Kurabota hog. This recipe is accented with a fresh garbanzo bean purée, spiked with madras curry, and smothered with the pork's natural jus. Brining the pork is an important step to ensure a moist, well-seasoned final product, so don't skip it! This recipe takes two days to complete. Plan accordingly. Ingredients Cardamom scented pork belly 2 1/2 c..
William Dissen of The Market Place Restaurant Cooks Sustainable Appalachian Cuisine
For Best Chefs America It is about to snow over a foot in Asheville, NC. William Dissen, the executive chef and owner of The Market Place Restaurant, is preparing for a food photo shoot with the talented Johnny Autry for his restaurant’s new website. Except the florist wont make it in today, so they’ll have to postpone. And no one will make it in tomorrow. Almost every table will cancel their Saturday night reservation to avoid becoming another car turned upside down on the icy interstate. The Market Place ..
Best Chefs Share About How To Open a Restaurant
For Best Chefs America (01/18/16) Opening a restaurant is a decision that everyone who works in the culinary arts will likely consider as they examine their career trajectory. Those who do are driven by big dreams, as well as the understanding that starting a restaurant is a gamble. There is no promise of economic security. However, if you have conviction, if you constantly improve your food quality and make shrewd financial decisions, you can build a restaurant that withstands the tests of time. Okra and Chickpeas at ..
Chefs Experiment with No-Tipping & Other Innovative Business Models
For Best Chefs America On Nov. 19, 2015, Danny Meyer, of the Union Square Hospitality Group, made the bold move people in the restaurant industry have long contemplated when he eliminated tipping at Modern. Some pundits say that no one but Meyer, one of the most innovative and successful restaurateurs in the world, could pull off such a feat. And although he's not the first to try it, he may be the first to get such widespread recognition for it. So much so, that his no-tipping initiative is now spreading across coun..
Introducing Sushi Chef Engin Onural, Our Newest Best Chef
For Best Chefs America To become a true sushi master takes a lifetime. And the concept of "perfection" achieved at the pinnacle of this mastry is hard for even the most seasoned critics to define. Engin Onural of The Venue Sushi Bar & Sake Lounge in Palm Desert, CA has been called a sushi master by his peers. Perhaps it’s a colloquialism. Perhaps it’s an indicator that his sushi is just that good. In Japan, it takes two to 20 years to earn the title of Itamae (a skilled sushi chef). In the documentary Jiro Dreams of Sushi, Jiro Ono, who is revered as the wor..
The Closing Playlist: 5 Songs Chefs Play After Customers Leave Their Restaurant
For Best Chefs America Though they may want to, chefs are not allowed to play their favorite Metallica song at brunch. It's only when the doors are locked and the ticket board is cleared that kitchen folk can exercise free range to listen to whatever they want as they work. Behind the scenes, when it's time to clean, your favorite restaurant transforms from the calm, even elegant, eatery you've come to know and love into the makings of a late night disco. All the pieces of the puzzle - the tables and chairs, kitchen equiptment, sixth pans on the hot and cold line - are taken apart to be put..
Uttapam by Chai Pani's Meherwan Irani
For Best Chefs America Uttapam is an Indian street food made of a thick pancake with toppings cooked into the batter. This recipe for uttapam comes from Best Chef Meherwan Irani of Chai Pani, an Indian restaurant chain originating in Asheville, NC that serves mindblowing chaat (Indian street snacks). Ingredients 4 cups of rice 1 cup urad daal (Urad is a white lentil found at most Indian/Asian markets. Buy the white kind, without the skin on.) 1 tsp mehti seed (fenugreek) Possible toppings: diced ginger, peas, shredded carr..