Why New York chefs cook staff meal first: the kitchen's own dinner, explained
Before the first customer sits down, the kitchen feeds itself. Staff meal is the daily ritual that shows who a chef really is.
Chefs
Profiles of the people cooking in New York: line cooks who took over a kitchen, chefs leaving established rooms for forty seats of their own, pastry departments, and the mentors whose training turns up across a dozen menus. Reporting covers technique, sourcing and working conditions alongside the food itself.
Profiles of the cooks running New York kitchens.
What a chef stage taught them: how New York cooks use short stints to change direction
The unpaid tryout shift has a second life as a deliberate career move — here's what a stage actually teaches, and when it's worth the trade.
Chefs open small restaurants — Why chefs leave big kitchens to open small rooms: the sous-chef's leap, explained
The career math, the autonomy, and what a cook gives up when the marquee name on the resume becomes the name on the door.
Flatiron's Borgo and Chinatown's Lei take home 2026 James Beard Awards
Wine director Lee Campbell and chef-owner Annie Shi give Manhattan two of the night's biggest wins, while a third New York honor lands in Queens.
Tatiana's America: how Kwame Onwuachi turned Lincoln Center into the hardest reservation in New York
Bronx-raised, Nigeria and Louisiana in his cooking, a failed first restaurant behind him — the documented career of the chef who opened the city's most talked-about room in 2022.
Who runs the pass? The kitchen brigade, explained station by station
Sous chef, chef de partie, expo, steward — the command structure of a Manhattan professional kitchen and what each job actually does at service.