All posts tagged: Chef

L.A. Chef Says His Jewish Deli Is a ‘Culinary Multi-State Solution’

L.A. Chef Says His Jewish Deli Is a ‘Culinary Multi-State Solution’

Published by Daniella Wilson

Chef Eric Greenspan, the seasoned L.A. restaurateur who often materializes on the food TV circuit, has debuted Mish, his modern update on the classic Jewish deli in Mid City. “I’ve always been jealous of chefs who’ve explored their own personal culinary memories as children and their own family culinary traditions,” says the James Beard Foundation finalist. “I’ve never done that in my career — until now.” Greenspan has cooked under the likes of Alain Ducasse, Ferran Adria and Joachim Splichal. He’s also been a disciple since childhood of delicatessens. Or, as he puts it, “a student of the game,” studying during pilgrimages to the likes of Katz’s in Manhattan. But, Greenspan insists, they’re a genre in need of an overhaul for the appetites of younger generations. “I’m cooking for 20-, 30- and 40-year-olds and their kids — not 60-, 70- and 80-year-olds.” “I love the legacy Jewish delis: I stand on the shoulders of giants,” he says. “But not much has changed in the past 65 years. And yet the perception of Jewish food has …

How an Ottolenghi chef raised three children who eat everything

How an Ottolenghi chef raised three children who eat everything

Published by Daniella Wilson

Sign up to IndyEat’s free newsletter for weekly recipes, foodie features and cookbook releases Get our food and drink newsletter for free Get our food and drink newsletter for free If you don’t want your children to become fussy eaters, why not wean them on a steady diet of Yotam Ottolenghi recipes? That’s what Claudine Boulstridge did – but not necessarily by design. French-British chef Boulstridge has been Ottolenghi’s recipe tester for 17 years now – meaning that pretty much every recipe from his cookbooks or Guardian column have come through Boulstridge’s Welsh kitchen before going out to the masses. “They grew up on Yotam’s foods,” Boulstridge says of her three children, now aged 10, 12 and 15. “They would eat the recipe testing with us, or I would even blitz it up when they were tiny and couldn’t chew everything. “So they’ve had every vegetable” – which Boulstridge, 45, suggests has “helped” them become adventurous, unfussy eaters. Plus, some French attitudes to food has permeated Boulstridge’s household just outside Cardiff. “I’m half French, so …

‘Top Chef’ Winner Rhoda Magbitang Unveils Auberge Summer Dinner Series

‘Top Chef’ Winner Rhoda Magbitang Unveils Auberge Summer Dinner Series

Published by Daniella Wilson

If you purchase an independently reviewed product or service through a link on our website, The Hollywood Reporter may receive an affiliate commission. On the heels of her Top Chef victory, Chef Rhoda Magbitang heads home to Hawaii’s Big Island — this time, however, she’s accompanied by a few special guests. Magbitang, the first female Executive Chef at Mauna Lani‘s highly acclaimed Canoehouse, returns to the Big Island’s oceanfront resort for her latest endeavor: a culinary residency alongside fellow season 23 chefs Sieger Bayer, Oscar Diaz and Brittany Cochran. The first-of-its-kind collaboration kicks off a series of intimate dinners, hosted by Chef Rhoda herself, at select Auberge properties between June 2026 and early 2027. Last week, The Hollywood Reporter got a front row seat to the four chefs’ multi-course masterpiece at Auberge’s Big Island property before it continues throughout the summer season. The intentionally curated menu spotlights each chef’s distinct perspective in tandem with the crème de la crème of local ingredients. Mauna Lani’s Surf Shack, backdrop for Top Chef-curated Summer Dinner Series. Courtesy of …

Chef Emily Susman Shares Her Secrets for a Healthy Girl Summer

Chef Emily Susman Shares Her Secrets for a Healthy Girl Summer

Published by Daniella Wilson

Healthy girl summer is officially on the menu! Chef Emily Susman is telling ET about the feel-good habits she’s embracing this season, from alcohol-free sips and easy weeknight dinners to the simple hosting philosophy she swears by. With more than 25 years in the food and beverage industry, Susman knows a thing or two about bringing people together. Her latest venture, Navi Mocktails, was inspired by a personal shift that changed the way she approached gatherings. Saliga Studio “I stopped drinking in 2021, and what caught me off guard wasn’t the decision itself, it was how weird social situations suddenly felt,” Susman shares. “You show up to a party and someone hands you a water or a Shirley Temple, and you feel like a footnote. I wanted something that actually belonged at the table and something you’d be excited to drink.” The result is a line of functional mocktail blends in take-anywhere sachets that give everyone something festive to raise a glass with. “As a chef and someone who cares deeply about wellness, I’m always …

How ‘Top Chef: Carolinas’ Finale Winner Rhoda Magbitang Came Back From Elimination to Take the Crown

How ‘Top Chef: Carolinas’ Finale Winner Rhoda Magbitang Came Back From Elimination to Take the Crown

Published by Jenni Sidey

GQ: Where were you when you got the call to be on the show? Rhoda Magbitang: The first one? I was in Costa Rica. Not on vacation—I was there for work, two years ago. Senna Rich from casting called me to see if I wanted to be on the show, but I thought I was going to be moving to Costa Rica later that year and didn’t think it would work out. So I said no. But then I ended up moving to Big Island and eventually she called me again. She didn’t know what had been going on in my life and was just calling to make sure I was still out. And she basically said, “Hey, it could be really cool if you do it. So if you’re down, you can do it.” There was a lot of hesitation on my part, having just moved here when she called me. But then it happened. I got the Top Chef bug. Because of the nature of the show, with challenges being sprung on you …

Inside Too Many Critics: Food critics, chef judges and charity chaos

Inside Too Many Critics: Food critics, chef judges and charity chaos

Published by Daniella Wilson

Sign up to IndyEat’s free newsletter for weekly recipes, foodie features and cookbook releases Get our food and drink newsletter for free Get our food and drink newsletter for free The first time I took part in Too Many Critics, I was certain I had it in the bag. The annual fundraiser, which sees restaurant critics swap notebooks and smugness for aprons and anxiety in aid of Action Against Hunger, was held at Robin Gill’s Darby’s in Vauxhall in 2024. Each of us had been assigned one of the restaurant’s signature dishes to prepare for a room full of the industry’s best chefs and restaurateurs – many of whom had, at one point or another, found themselves on the receiving end of a harsh word or two from the very critics now standing nervously behind the stove. While I was still trying to work out where everything was kept, my fellow critics appeared to be executing carefully considered game plans. The Standard’s David Ellis was stationed outside tending the fish smoker. MasterChef judge Leyla Kazim …

A cutural stroll through Paris with musician Alice Taglioni and pastry chef Jessica Préalpato – Paris des arts

A cutural stroll through Paris with musician Alice Taglioni and pastry chef Jessica Préalpato – Paris des arts

Published by Sam Flores

This week on Paris des Arts, meet two artists who refuse to be put in a box. Actress Alice Taglioni shares her love of the piano, and Jessica Préalpato, named the world’s best pastry chef in 2019, reinvents afternoon tea in four different courses. Alice Taglioni is best known for her roles on the big screen, but she’s stepping into new territory with her debut classical album, DNA. The piano has been part of her life since childhood, a passion she’s never let go of. “People often project what they imagine me to be,” she says, “based on an image, on the roles I’ve played. With this album, I’m delivering who I actually am, even if it’s in a very unconscious way. I think it’s inevitably tied to a sensitivity that’s entirely my own.” Jessica Préalpato grew up around pastry, her father being a baker, but it was her years in the kitchens of haute cuisine that sparked her desire to do things differently. Working alongside Alain Ducasse, she developed the concept of desseralité: desserts …

Gail Simmons Will Gladly Show You the Rules for ‘Top Chef’ Judging

Gail Simmons Will Gladly Show You the Rules for ‘Top Chef’ Judging

Published by Daniella Wilson

As longtime viewers of Top Chef can corroborate, Gail Simmons is unflappable — unless, as seen during a recent episode of the Bravo competition, a live snake finds its way under the Judges’ Table. Simmons’ mettle, as well as that of fellow judges Tom Colicchio and Kirsten Kish, was tested again that episode after the reptile in question was removed and the eliminated chef (slightly stale spoiler here), Sieger, took issue with his eviction over a texturally unpleasant mousse. He later asked that producers show him the Top Chef rulebook for judging, a rare moment of personality-driven drama for a franchise that has intentionally avoided the reality tropes typically platformed on other competitions. “We don’t do things for reaction’s sake,” says Simmons. “That has been a constant for many, many years.” Top Chef judge since day one and an executive producer for many years, Simmons’ day job is at the Emmy-winning series. But the former Food & Wine executive and longtime writer always has other things on her plate. Come November, she releases her third book: …

What Chef Jon Kung Swears By in the Kitchen (2026)

What Chef Jon Kung Swears By in the Kitchen (2026)

Published by skeptic

When I ask influencer chef Jon Kung to name the purchase they regret most, there’s no deliberation. “In my early twenties, I bought this used SMEG fridge,” the 42-year-old Chinese American TikTok creator tells me. “It’s got this giant British flag on it, and I still have it. I’ve stuck Sex Pistols, Ozzy Osbourne, and Spice Girls stickers on the sides to try to make it a little better.” It’s become a conversation piece at the dinner parties Kung hosts at home. Every holiday season, Kung whips up their Chinese takeout feast; it’s a seven-course spread that maps their upbringing across Los Angeles, Hong Kong, Toronto, and Detroit—mapo tofu, pumpkin and lotus root curry, superior stock wonton noodle soup, crab rangoons, Balinese crab fried rice, mushroom lo mein, and, for the grand finale, Cantonese roast duck with cherry duck sauce. And, obviously, dessert. That layered, third-culture palate is exactly what has made Kung one of the most compelling food personalities of his generation, with over 2 million online followers. (They also published a cookbook, Kung …