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Published June 5, 2013
Kyle Toner's title belies a wealth of knowledge far beyond that of a typical sous. More of a specialist than generalist, Toner builds on a wealth of kitchen experience to create unique wood-fired creations and teach staff how to mind the often finicky oven.
Published May 22, 2013
A restaurant is lucky when it has a guy like Cole Ersel who spends his days breaking down whole animals and making charcuterie. Just ask Executive Chef Dan Jacobs of Wolf Peach.
Published May 15, 2013
How much do you know about the strange, yet delicately flavored, morel mushroom? If you're anything like me, you love the delicious fungi, and yet you may know very little about the mushrooms themselves. Fortunately, there is expertise right in our own backyard.
Published April 26, 2013
Despite the acclaim heaped upon their mentors, we very seldom hear from the unsung heroes of the restaurant kitchen. Sous chefs aren't lauded with awards. Or mentioned in most restaurant reviews. They seldom get credit for dishes they've created that make it onto a restaurant menu. And - in most cases - there are few restaurant patrons who even know their names. In fact, I'd venture a guess that most people, unless they've worked in the service industry, don't have a very clear understanding of what a sous chef (French for "under chef") really does.
Published March 4, 2013
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