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: where they trained, what they are cooking now, and why they left a big room to open a small one.