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Today's Talker: Watt brothers to be featured on Wheaties box, Top Chef comes to Wisconsin
It's time for Today's Talker! From Top Chef to Wisconsin's Watt brothers, we have some fun talker topics today!
What Famous Chefs Think When They See You Instagramming Their Food
Brilliant Bento Box Ideas for Lunch
Try one of these 10 bento box lunches for a new, portable, and less messy way to pack a balanced meal.
Why this chef is turning mushrooms into ‘bacon’ and tofu into ‘blue cheese’
In a city short on plant-based dining, Todd Gray is having a ball making vegan versions of meaty dishes.
The (Surprising) Spices This Top Chef Says Every Cook Should Have at Home
Spice cabinets are often assembled haphazardly—but there are 10 spices every chef should have. (And they’re not what you expect.)
11 Gift Ideas for the Expert Home Chef
Let's toast the host who can boast the most roast. Prost!
The Restaurant Industry Chef Shuffles You Need To Know
Watch Chef Jacques Pépin Demonstrate 7 Mesmerizing Knife Techniques
Chef Jacques Pépin is a culinary legend. Take his master class in knife skills with this collection of how-to videos.
12 Reasons Why Being a Chef Is Way Harder Than You Think
5 Pastry Chefs on How to Doctor Up Boxed Brownie Mix
Swap the water with coffee, and more genius ways to one-up Betty Crocker. Sorry, Betty. Still love ya.
How To Be A Chef graduate lands first professional role
Will Ward on how the course helped him to find work
Three Tips for Working with Celebrity Chefs
Partnerships with celebrity chefs can not only help generate buzz for live events, they can use their “expert” status to legitimize marketing messages.
If You Were A Pro Chef, What Would You Be Like?
Would you be more of a quiet, focused chef — or a screaming hot head?
Why Chefs Are (Finally) Cooking With Blood
An increasing number of high-end chefs are cooking with blood…and it's not about the shock factor.
What Makes a Successful Chef
Have you ever envisioned yourself as a glamorous executive chef who goes to “Iron Chef” and cooks everybody else’s bum to another planet? You are not the only one.<br>Becoming a chef can be a good career move only if you have the right personality, and it is definitely not as glorious as it seems on TV.
How A Basque Chef Smokes Out Food’s Subtle Natural Flavors
Basque chef Bittor Arginzoniz believes wood and smoke are the keys to highlighting a foods natural flavors -- and his kitchen is proof of it.
Why Chefs Are Leaving Restaurants to Work in Corporate Cafeterias
The pros and cons of working in tech cafeterias or startups
How do our chefs make a difference?
Stories from our chefs & other WHE news In this issue... In Our Kitchen: Making a Difference through Food Chef Spotlight on chef Giffin Featured Recipe: Seared Halibut with Tomato Garlic Confit Featur
Chefs Quick Tip: How to peel veggies
Chef Cedric from Bistro V shows how to peel vegetables.
Why Chefs Love the Magical Konro Grill
Why American chefs are finally catching on to Japanese grilling.
The Desperate and the Insane: 3 Reasons Why Chefs are a Dying Breed
Part 3 Social Media and the Rise of the Amateur Critic “If I came to your house for dinner an hour late, then criticised all your furniture and your wife’s haircut and said all your opinions were s…
