It's Chef Appreciation Week!

Last Updated August 17, 2017
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Kerri Rogers of Bellwether Restaurant, Florida
Chef Kerri Rogers oversees the kitchen at Bellwether Restaurant in Florida. Photo: Amy Robb for edible Northeast Florida.

August 13-19 is Chef Appreciation Week! Enjoy these recent stories from edible magazines coast to coast, celebrating their contribution to the good food movement.

Making Mole with Cueva Bar Chef Oz Blackaller

mole poblano
Chef Oz Blackaller’s Cueva Bar in University Heights serves one of my favorite dishes in San Diego, his Torta Azteca—chicken layered between corn tortillas and slathered with what really makes the...

A Boy and His City: A Montréal Road Trip with Chef David DiBari

Chef David Dibari in front of a graffiti mural in Montreal
Montréal is a place of almost staggering culinary riches—but that’s not what makes it unique. The real thing about Montréal is the lack of pretension with which it offers its riches. Montréal...

Girl Talk: Top Chefs on Why Women Don't Get the Respect They Deserve in the Kitchen

traci des jardins at the commissary sf
Enough already. Let the record show that San Francisco’s Goddesses of Food would rather do anything else than talk about being a female chef...

STREAM TO PLATE A foraging adventure with Chef René Stein

It’s Wednesday morning, 8am sharp, and Chef René Stein is ready and waiting for me to head out on his weekly foraging expedition. “...


Swordfish with hollandaise, creamed nettles and lobster hash
Telepan is the Jersey boy who became one of the first true believers in locavore cuisine, religiously advocating farm-to-table before it...

Chef Lynette Hawkins Turns to Local Farms to Bring out Flavor

Seasonal Comfort in a Bowl.... Lynette Hawkins calls soup “the ultimate comfort food.” The chef and owner of the casual Italian/...

Coming Up Dollars: When Morels Rise from the Cool Earth with Chef/Forager Chris Vergara

Chef/forager Chris Vergara in the Hudson Valley woods in search of morels
Beyond yielding specific flavors (or even dishes), foraging for native plants in season raises broader ideas about culture.

She's on Fire: Chef de Cuisine Kerri Rogers

Kerri Rogers
Kerri Rogers, Chef de Cuisine at Bellwether Restaurant, has been described by her boss as “tough as nails and 100 percent awesome.”

Restaurants with Gardens: Chefs serve up fresh picks of the day

Green-thumb chefs serve the season’s freshest picks Mary, Mary, quite contrary… Living in the Bay Area it is easy to take for granted our...

Chef Michael Fusco Remains an Icon

“I always loved to eat, starting at a kid.” Few would argue whether Chef Michael Fusco is a Tulsa icon. His prowess at the stove has won...

Raduno: A Tale of Three Chefs

A Tale of Three Chefs in Three Acts

Chef Jenn Felmley Makes CSA Meals Easy

A firm believer that “your food comes from your soul,” Felmley sought to discover the roots of many of the dishes she was learning to prepare.

Tastes of the Tropics: An Interview with Florida Chef, Norman Van Aken

Norman Van Aken, Chef
To many, Norman Van Aken – chef, author, pioneer of New World Cuisine, storyteller, James Beard award winner – is not just the face of...

A Playground for Chefs and Kids

Pop-up” restaurants are a major national trend. These temporary, often under-the-radar dining experiences sometimes feature internationally...

The Farmer and The Chef: A Perfect Pair

Chef Gretchen Hanson and Farmer Kathleen Moss with Liam, at Fox Briar Farm.
The farm-to-table relationship between farmer Kathleen Moss and executive chef Gretchen Hanson is a model for making the most of this...

Will establishing the Arctic as its own food region save the culture? These chefs hope so.

When asked to name German foods, most people would say bratwurst, pretzels, schnitzel, and beer. Southern food would elicit responses...

Milwaukee's Women Chefs Pave The Way

Jan Kelly
Commanding Kitchens, Overcoming Industry Challenges No one would call Milwaukee’s female chefs pretentious. They aren’t...
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