ChefWatch gets a candid interview with the charming and disarming Michelle Polzine. She tells us about the dangers of culinary school, and the horrors of boredom and repetition.
Scott Youkilis realized at a very young age that he had a passion for the restaurant business. Growing up in Cincinnati in a restaurant family, he developed a real zest for the fast-paced business and the lifestyle that went along with it.
Conversations
Baby backs, barbecue sauce, coleslaw: heaven.
The chef-owner of one of the newest and hottest Italian restaurants in San Francisco is from Sweden! Chef Terje discovered a love of food at an early age and worked for several years in Sweden and Europe before coming to America. In 1986 he moved to Napa where he became part of the original Piatti where he learned of the treasure trove of fresh produce and meats available to him.
Mamma would be proud of this dish, mom couldn't be bothered-- but we know you'll try it!
Claire Legas is now helping teach the next generation of chefs. Prior to that she opened the scharffenberger chocolate cafe, Café Cacao, was Pastry chef at Palio d’Asti, and the intial pastry chef at Absinthe where she ignighted the lavender crème brulee craze.
Story Archives
| May 07, 2007 | Chocolate Velvet Cake |
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| April 08, 2007 | James Syhabout |
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| April 08, 2007 | Veal Sweetbreads with Toasted … |
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