Welcome to Our Issue! Feature Chef – Dan Barber Chef Dan Barber Executive Chef and Co-Owner Dan Barber is the chef and co-owner of Blue Hill and Blue Hill at Stone Barns, and the author of The Third Plate (May 2014, The Penguin Press). His opinions on food and agricultural policy have appeared in the New York Read more…
Welcome to Our Issue! <h4>Featured Chef – Wesley Avila</h4> <figure> <img width=”300″ height=”183″ src=”https://infoodsys.net/wp-content/uploads/2018/08/Chef-Wesley-Avila-300×183.jpg” alt=”” srcset=”https://infoodsys.net/wp-content/uploads/2018/08/Chef-Wesley-Avila-300×183.jpg 300w, https://infoodsys.net/wp-content/uploads/2018/08/Chef-Wesley-Avila-768×468.jpg 768w, https://infoodsys.net/wp-content/uploads/2018/08/Chef-Wesley-Avila.jpg 1000w” sizes=”(max-width: 300px) 100vw, 300px” /> <figcaption>Best LA tacos</i></figcaption> </figure> When Chef Wes Avila first started Guerrilla Tacos in 2012 he wasn’t setting out to do something different—he was setting Read more…
Patricia Nash, pastry chef for the casino hotel complex, was one of the coaches for the ACF National Team USA at the World Cup Competition.
Welcome to Our Fourteenth Issue! It is our pleasure to introduce Jeffrey Weiss a popular local chef and cookbook author of Charcuteria – The Soul of Spain.
Welcome to Our Thirteenth Issue! Don Yamauchi decided to focus on cooking and let his other talents become pastimes.
Welcome to Our Twelfth Issue! Don Yamauchi decided to focus on cooking and let his other talents become pastimes.
Welcome to Our Eleventh Issue! In the world of gourmet cooking, critically-acclaimed Chef Alan Wong is well known for his unique creative flair, a renowned master of Hawaii Regional Cuisine.
Welcome to Our Tenth Issue! British-born chef April Bloomfield is one of the most innovative restaurateurs of her generation.
Welcome to Our Ninth Issue! Suzanne Goin was born in Los Angeles to food-obsessed Francophile parents.