As a Korean-American foodie who resides in West Oakland, I’m lucky that there’s a slew of fine eateries not too far from our home all along Telegraph Avenue in Temescal.
The CHEFS program in San Francisco has been training homeless people to work in kitchens for the past 17 years, with the hope of eventually finding them employment in high-profile restaurants around the city. Now, CHEFS students are cooking for tech workers in San Francisco’s mid-market neighborhood as part of tech companies fulfilling their Community Benefit Agreements (CBAs). The goal is to create positive and supportive relationships between tech companies and the existing community.
Sweat, stress and slow progress — those words basically sum up my sole stint as a prep cook at Momofuku Noodle Bar, the first establishment of Chef David Chang’s renowned restaurant group.
Chef Bruce Hill has mastered delectable burgers, pizza, roast chicken and hand-cut furikake French fries and is involved in many noteworthy restaurants: Fog City, Zero Zero, Bix, Pizzeria Picco and Picco. Find out what the chef is cooking via wood-fired grill at the newly revamped Fog City, as well as what he plans for 2014.
New York is famous for its food scene, but lately, the once-overflowing pool of potential chef applicants has begun to run dry. The reason? It’s a pricey town to live in, and for chefs obsessed with local ingredients, smaller towns with vibrant food cultures are looking way more appealing.
Chef Peter Merriman talks about Hawaii’s culinary scene, doing the right thing, and three local foods you have to try if you’re visiting Hawaii for the first time.
Megan Gordon talks to local chefs about what they like to cook and eat with their partner on Valentine’s Day.
Current wisdom, however, holds that cookbooks are becoming obsolete. While food blogs and recipe-rich websites like Epicurious have been around, relatively speaking, for ages, most web-savvy cooks — skittish about the potential havoc erupting pots and mishandled cutlery are capable of causing — balk at positioning their precious laptops too close to a rowdy kitchen fray. Enter the iPad.
Wine and dine for a good cause: indulge in the talents of 70 of the Bay Area’s finest chefs; imbibe in the goods from 75 of California’s leading vintners.
Everything on television is deliberately orchestrated, of course, but many of the common signifiers of male chefness — the cursing, the drinking, the fighting, the screaming, the preoccupation with large pieces of meat — whether expressed on camera, in memoirs, or reputation via third-person anecdotes — endow a traditionally feminine role with coarse, conventionally masculine trappings. Producers want men to feel safe watching their shows.
Sunset magazine has long been the go-to source for “how to live in the West” especially when it comes to travel, gardening, home improvement and of course, food and wine. Since the centennial of the magazine in 1998, Sunset has been hosting an annual open house called the Sunset Celebration Weekend.