Outside Restaurante Guggenheim—a temple of molecular gastronomy perched in the Frank Gehry-designed Guggenheim museum in Bilbao, Spain—modern works from Richard Serra, Mark Rothko, a
What do you do when the Trade Commission of Spain offers you a first class ticket to Spain?
Some chefs are too clever for their own good. Wacky techniques for the sake of wacky techniques without any context have little point.
It’s been a year since Ferran Adrià stunned Madrid Fusion with the announcement that El Bulli, home of the most documented, dissected, and feverishly coveted dining experience of our ti
Chocolate—in some form—is on every dessert menu we see, seducing the weak chocoholic and insatiable sweet tooth. But most chocolate desserts fall flat.
“Let's call it Asian with a touch of Latin,” says Chef Bill Kim, as he serves a dish titled “#8,” a somen noodle salad with shrimp, tortilla chips, orange segments, tomatillo, and fish sauce.
Chicago has a well-earned reputation for being on the cutting edge. Creativity is practically airborne here, and it has spawned a young and vibrant chef community across the board.
StarChefs.com is conducting its seventh annual salary survey. Your feedback is important and will help further our understanding of the culinary industry.
New Year’s Day brunch for a chef is two ibuprofens, coffee, and a knife. And once you’ve downed those pills, soldier, the party’s over.