- Video: Top Chef Alum Gregory Gourdet's Incredible Grapefruit and Asian Pear Salad
- VIDEO: How a Charleston Chef Makes Winter Strawberry Salad
- Video: The Ultimate Italian Sub
- Video: Austin Chef Philip Speer Opens Up About Drugs, DUIs and Moving Forward
- Watch: 50 Seconds of Gorgeous Fall Squash
- Chef Joshua Skenes is Inspired by Nature, Cooked Poisonous Snakes as a Kid
- This Uni Chawanmushi Tastes Like a Warm Hug
- This Bacon-Infused, Guac-Topped Burger is Ridiculously Delicious
- Inside Look: Opening Night at Chris Cosentino's New Restaurant Cockscomb
- Video: BBQ Genius Aaron Franklin's Favorite Brisket Tacos
In this week's video from Chefs Feed, Jamie Bisonnette discusses how he turned from struggling young punk musician to one of the country's most innovative and respected young chefs.
"A couple of weeks ago, my dad said, 'We're so proud of you that you didn't go to jail.' I said, 'Dad, who thought I was going to go to jail?' He said, 'Everybody. Everybody thought you were going to go to jail.' " That's how Jamie Bissonnette begins, in this week's video from Chefs Feed, to tell how he turned from struggling young punk musician to one of the country's most innovative and respected young chefs (at his Toro restaurants in Boston and New York). Discovering Spanish food was the tipping point, turning an interest in cooking to a lasting passion. Still, he admits, "15-year-old me would definitely kick 37-year-old me's ass—or try."
Food & Wine is partnering with Chefs Feed, a brilliant chef-driven guide to the country's best restaurants and dishes (now available as an app), to bring you a series of gorgeous videos featuring the country's best cooking talents. Check back each week for a new installment.