Chefs World Summit 2017

What do you get when you gather 1500 culinary professionals from around the world, 100 exhibitors, and more than 130 renown speakers at the historic Grimaldi Forum in Monaco for a weekend of workshops, debate, ...

Hawaiian Crusted Orecchiette | James Aptakin

Love Pasta? Enter the #BarillaPastaMonth contest now to win custom knives! Hawaiian Crusted Orecchiette By James Aptakin | Barilla Rep Your Region 2017 Finalist REPRESENTING Kahuku, HI INSPIRATION "Hawaii...

Barilla Pasta World Champion | Accursio Lotá

Accursio Lotá, Executive Chef of Solare Restorante in San Diego, CA was one of two chefs representing the USA at the 6th Annual Barilla Pasta World Championship that took place in Milan, Italy, September 27-29....

From Shaker to Stove

From Shaker to Stove by Kelly Magyarics, DWS  |  photos by Greg Powers Johnny Spero and Juan Coronado are like-minded in their belief that the culinary and cocktail worlds are inextricably linked. “If y...

African American History, One Course at a Time

African American History, One Cuisine at a Time by Kelly Magyarics, DWS  |  photos by Robert Chicoine The roof terrace’s long rectangular table was set with black linens and vases of fuchsia calla lilie...

Wusthof and The City of Knives

The art of cooking starts with chopping, slicing and dicing. Like an artist needs a fine paint brush, professional chefs and home cooks need a well-crafted knife. In 1814, the town of Solingen, Germany had a...

An Interview with Shaya’s Zach Engel

Zachary Engel is the executive chef at Shaya, an award-winning New Orleans joint serving modern Israeli food. 2017 has been a big year for Engel, winning James Beard "Rising Star Chef of The Year", being named ...

Tales From Tulum | Pablo Soto

On November 2016, René Redzepi dropped the news that Tulum in Mexico’s Quintana Roo would be the location for his third ever Noma pop-up. The $600 tickets sold out in a matter of three hours when they went on s...