By Layne Victoria LynchPhotography by Marc Brown At the beginning of 2011, Hoover Alexander, founder, chef and owner of Hoover’s Cooking restaurants, arduously reflected on all the commitments ...
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By Kristi WillisPhotography by Jenna Noel On the first day of the spring semester, Chef Mike Erickson introduces his culinary students to a catering job they’ll have the next week: a lunch ...
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By MM PackPhotography by Eric Von Lehmden When chefs travel, they typically carry with them their recipes, their skills, their creativity and their knives. But when Chef Benjamin Baker relocated to ...
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By Soll SussmanPhotography by Aimee Wenske Running just a few minutes late because of a kosher Parmesan cheese emergency, David Kogan settles into a comfortable chair at Texas Hillel to reflect on ...
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By Robin ChotzinoffPhotography by Marc Brown Somehow, Will Packwood managed to achieve stardom as a classic Italian chef without developing a classic Italian chef’s ego. Food & Wine ...
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By Robin ChotzinoffPhotography by Marc Brown Shontae Moeller learned many things from her mother. Cooking wasn’t one of them. “I caught her once, poking a hole in a plastic bag of ...
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By Robin ChotzinoffPhotography by Andrews McMeel New Orleans chef John Besh’s new cookbook, My Family Table, is loaded with pictures of him, his wife, Jenifer, and their four sons cooking and ...
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By Marshall Wright "I’m conducting orchestras,” says Parkside Owner and Chef Shawn Cirkiel. It’s Friday night at Parkside, and the happy hour rush is in full swing. In the ...
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