Alex Raij, chef-owner of New York's El Quinto Pino, Txikito and La Vara in Brooklyn, reveals her more precious possessions for this week's Treasured: Alex Raij. Here, she shares tips from a recent expansion.
Melanie Dunea of My Last Supper interviews pastry chef Angela Pinkerton about her most prized possessions.
The scholarly, soft-spoken chef is that last person you'd expect to use something called a "diva spoon" but she uses one for plating in her newly three-starred restaurant Annisa.
When he opened his new restaurant Telepan Local in New York's Tribeca, Wellness in the Schools champion and locavore chef Bill Telepan brought a secret ingredient.
Click through Treasured: Seamus Mullen's Spanish Iron, then check out the chef's best tips for cooking with his favorite tool.
Austrian chef Kurt Gutenbrunner of New York's Wallsé, Blaue Gans and Cafe Sabarsky is so particular about his schnitzel that he'd grab his favorite cutlet hammer before fleeing during an emergency.
If something catastrophic were to happen, Wylie Dufresne of New York's wd~50 and Alder would have liked to greet the apocalypse with two fish knives. Except that he can't find them.
"I know that some people use lavender, incense and cake as sedatives, but for me a ‘nose bath’ in an old book just does something."
At Restaurant Marc Forgione, correct energy is crucial. Beyond dedicating a shelf in the restaurant to meaningful items (like a feather on a red string, which he says protects from bad spirits), chef Forgione works hard to make sure his staff understands how the vibe should be. "It's important for everyone who works at your restaurant to drink your Kool-Aid," he says. "You have to make sure that the people who are representing you do so in the way—and with the energy—you want them to." Here, three lessons from Forgione on cultivating good energy in a restaurant.
1. Get staff on the same page. Make sure everybody is working toward the same goal. Hire people who want to make other people happy.
2. Empathize with guests. Remember, you are not just serving food. At the end of the day you are literally hanging out with somebody and touching their lives for a few hours. It’s your opportunity to impart some wisdom, and change somebody’s life just by simply smiling.
3. Treat everyone equally. There is no such thing as a VIP. We cook the same for every person. If we do 150 covers here, that’s 150 New York Times critics that just came in.