My F&W
quick save (...)

Justin Chapple

Title: Test Kitchen Associate Editor

At Food & Wine since: 2010

Born and Raised: Stockton, CA

Background: While attending The French Culinary Institute in Manhattan, I had a restaurant internship that led to a line cook job. I started reading Food & Wine while I was in middle school, so I jumped at an opportunity to help F&W's marketing team produce the 2010 FOOD & WINE Classic in Aspen. Later that year, I joined the editorial team as an intern, then freelancer and in December 2010 my dream came true: I became a member of the amazing F&W Test Kitchen staff.

What I Do at Food & Wine: I test all of the recipes for our Best of the Best cookbook, which means that I cook hundreds of dishes a year to find the ones that we like best. I also test and develop recipes for the magazine, web and Cocktails book. It’s not uncommon to find me singing a Broadway ditty—or attempting to—while waiting for a soufflé to rise. I'm an entertainer and the F&W Test Kitchen is my stage.

Coolest Food & Wine Moment so Far: When Singapore's street food guru, Seetoh, came to the F&W Test Kitchen, I got to help him make an authentic stir-fried noodle dish. I must have pulled heads from 500 prawns and cleaned 300 slippery squid tentacles before we even heated the woks. My hands were black (from squid ink) and I smelled of seafood for two days after. It was a blast!

Guilty Pleasure: Two things: super-crispy chicken skin and homemade ice cream. I can’t resist picking the crispiest pieces from the bird before it's on the table, or ending a meal with a half-pint of chocolate chip cookie dough ice cream.

Cooking Fear: Frying a turkey. I’ve always been intrigued by the deliciousness that is a deep fried turkey, but am terrified to dunk a 17-pound bird into a vat of super hot oil that's sitting over an open flame. Every time someone asks me about it, I sigh and think, “Wouldn’t you rather fry a drumstick?”

My Most Memorable Meal: While visiting culinary schools in NYC, I had lunch at The French Culinary Institute’s student-run restaurant, L’Ecole. It was an afternoon feast that left me feeling more than gluttonous, but it changed my life. I became inspired, excited and eager to join the crazy and unpredictable world of food.

87 recipes by Chef Justin Chapple
You might also like
The Dish
Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
The Wine List Weekly pairing plus best bottles to buy.
F&W Daily One sensational dish served fresh every day.

Congratulations to Mei Lin, winner of Top Chef Season 12.

Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.