Pastry Chef Ghaya Oliveira Rises, Like Cream, To the Top
Chef Ghaya Oliveria is Daniel Boulud's Executive Pastry Chef. She started out as a dishwasher. Here's her journey.
Chef Floyd Cardoz Returns to India
Chef Cardoz has one of my favorite palates in New York. Here, he shares with me his thoughts on his recent trip home to India.
Lynn Bound and Tracy Wilson Revolutionize the Museum Cafe
Chef Lynn Bound and Manager Tracy Wilson are Danny Meyer's only female executive team. Together, they tackle a huge amount of plates at the MoMa. Here's our full discussion - one of the most rewarding interviews I've ever taken.
Ignacio Mattos Awakens at Estela
Sometimes starting off an interview with no questions whatsoever leads to some very deep thinking.
At the Table with Joseph Marazzo at Virgola; a Tiny Gem of a Wine Bar
At 6 by 60 feet, Virgola is one of New York's tiniest wine bars. It's also got an incredible back story. Owner Joseph Marazzo fills me in.
Media, Me, and Chefs Who Happen to be Women
Time Magazine's "Gods of Food" feature set the internet whirling again when no female chefs were included in the feature. Here's my thought process on what part I play in the media, as an observer slowly becoming a journalist.
In the Office with James Oseland, Editor-in-Chief of Saveur
"I like being an editor; figuring out what’s wrong with text to have somebody process the information in a better, more fluid, richer way." James Oseland shares the beautiful chaos of his life that brought him to his position as editor-in-chief of Saveur magazine, and what fuels him for the future.
Chef Rozanne Gold on Losing Windows on the World, September 11th 2001
12 years after the city we love was attacked so brutally, I spoke with former Windows on the World chef Rozanne Gold about her loss. On this somber anniversary, here's the full discussion from our interview.
Devour: Einat Admony's First Book, BALABOOSTA
It's not often nowadays that I need to buy a cookbook I want to read. And it's less often that I keep a cookbook once I've read it. But Einat Admony's recently release BALABOOSTA I swiped my Chase card for, and I'll keep it, and I'll cook from it. And here's why.
Across a Table from Chef Floyd Cardoz
Floyd Cardoz wasn't given a shot when he first came to work in New York kitchens. But with hard work and good karma, he rose the ranks and is at his second executive position on the Danny Meyer team. We got together a year ago at North End Grill, and I so respect Chef Cardoz and his food that I keep going back.
Devour: Chef April Bloomfield's A GIRL AND HER PIG
April Bloomfield makes some incredibly delicious food with passion and a sense of play. Here's a review I did of her cookbook for Easy Eats and a snippet of our interview from Serious Eats, both in 2012.
C Words: Cronuts, Cincinnati, Connections
655 miles from New York City, I found cronuts. And a reminder of why I love food, and writing about it.
Morning in the Market: Ponta Delgada
In its simplicity, there is something so very Azorean about this market and something that, very gently, reminds me why being from here is so much a part of who I am.
In the Kitchen with Chef Jason Dady at City Grit
In the kitchen of what used to be an old school house in NYC's Nolita, Chef Jason Dady of San Antonio gave the City Grit audience an incredibly decadent meal. I perched in the kitchen to get every plate.
On My Father's Island: Sao Miguel Part One
There is only one remaining member of my grandfather's generation on the Azorean island of Sao Miguel. In a desperate attempt to battle the passage of time, I go back to document what this island means to my family. Through what we eat, of course.
Across a Table from Chef Gabrielle Hamilton
I will honestly list Gabrielle Hamilton's Prune as one of my favorite restaurants in New York City. But it wasn't until reading her memoir that I got truly excited to speak with her. Her words drip heavily, like clarified butter.
Across A Table from Chef Daniel Humm
Before the new menu, before the NoMad, after the Michelin stars and Adam Platt's #1 in New York, there was little ol me in Eleven Madison Park. And, the whole time, there was Chef Daniel Humm.
Across a table from pastry chef Stephen Collucci
My first interview with pastry chef Stephen Collucci of Colicchio and Sons opened up more doors in my life than he probably has realized. Here's the sweet chat that started it all.
In the Kitchen with Ryan Tate
I grab my jacket. It smells like a campfire. Yet I've been in NYC for weeks on end now. I inhale deeply and am back in chef Ryan Tate's kitchen, where applewood and the changing seasons fuel an ever-changing menu.
In the Kitchen with Alex Stupak
It's not often that in the kitchen I watch instead of listen. That I move silently instead of speak. But in Chef Alex Stupak's Empellon Cocina I clicked, and swished, and left, not even formally introducing myself to Chef Kahn before flying home to process photos. This is what I caught.