Che Gravey from Chef Roble on Bravo..
He’s adorable to me, lol.
Chef Phil Jones: Cooking Up A Comeback in DARK RYE’s Detroit Issue by Neal Pollack
Phil Jones has been serving food his entire life. He started selling it at street fairs in St. Croix when he was six years old, but spent most of his childhood in Detroit in the late ’70s and early ’80s, feeding people at church functions. It was simple stuff—hot dogs, sandwiches, popcorn, “things a kid could do,” he says—but his real passion lay with something then rarely seen in his neighborhood. Spa cuisine.
Chef Richard James is the managing chef of Rick Bayless’ premier Chicago restaurants. Out of the two African Americans that hold leading positions at top restaurants in Chicago, the Chicago Tribune notes Chef Richard James as one of them.
In 2012, Food and Wine Magazine named Chef Devin McDavid the Best New Pastry Chef. We asked him about his inspiration for his creations at San Francisco’s thriving Quince and Cotogna restaurants.
Nyarai Cellars winemaker, Steve Byfield, is one of a small but emerging collection of highly motivated, vintner directed, brands in Niagara. Born and raised in Kitchener, Ontario, Steve was introduced to the culture of wine during his university studies as an amateur winemaker. Fascinated by its cultural influence upon Society’s perception of cuisine and drink, Steve’s curious, artistic, mind was fuelled to explore further.
Go hard or go home or in this case, beat the current record is what chef Dana Herbert of Desserts by Dana is talking these day as he prepares to
Print Editions from “Cuisine Noir”