Our top chefs, as you’ve never heard them before. Author Andrew Friedman, one of the nation's chief chroniclers of professional kitchen life, interviews a diverse cross-section of the best and biggest names in the business, bringing his personal relationships and industry knowledge to bear in coaxing personal and professional revelations from his guests.
Rocco DiSpirito discusses his childhood in Queens, New York; his early kitchen jobs; his training at the Culinary Institute of America; and his star-making success at Union Pacific restaurant in the late 1990s. And Florida chef Scott Varricchio recounts how he made the best of a tragedy at his...
Legendary Bay Area pastry chef Emily Luchetti discusses her refreshingly positive view of being a more "mature" person and chef, and her book So Who's Counting: The Little Quote Book about Growing Old and Still Kicking Ass.
Francisco Migoya, head chef at the world-renowned culinary food lab Modernist Cuisine, discusses his early artistic ambitions, his migration to the kitchen, his classic training, and his current work and writings.