Food & Wine Magazine

Expert Lessons

Chef Superstars

The first dish Sheldon Simeon ever made was Top Ramen at five years old. “I call it the Hawaiian cereal,” he says. “I’ve eaten more instant ramen than cereal for breakfast, and probably so have all of my cousins and friends.” Read more from your favorite chefs in F&W’s Chef Superstar series.

SLIDESHOW: Chef Recipes Made Easy

Chefs Make Change

Marc Vetri and More Chefs Cook For Great Causes

On Tuesday in Philadelphia, F&W Best New Chef 1999 Marc Vetri will welcome some of the country’s most exciting chefs to cook at the 8th annual Great Chefs Event. Read about his amazing causes and why family-style school lunches are the best way to get kids to eat healthier.

Plus: Chefs Make Change

Chef Intel

Eric Ripert’s Breadbasket Philosophy

Le Bernardin chef and co-owner Eric Ripert chats with F&W about his partnership with legendary Parisian bakery Maison Kayser, the evolution of bread in restaurants and his biggest butter pet peeve.

Plus: Expert Bread Lessons

Best New Pastry Chefs 2013

Pastry Stars and Their Impressive Desserts

The winners of this year’s Best New Pastry Chef awards, presented by Godiva, deconstruct some of the dazzling desserts that show off their skill and sensibilities.