Ten Up-and-Coming New York Chefs
New York offers some of the world’s most innovative and eclectic cuisine – as well as one of the world’s most competitive restaurant industry scenes. Achieving 
success in New York shows a great ability to combine a perfectionist’s work ethic with extensive knowledge of the finest commercial kitchen supplies and exceptionally artistic culinary skills. The new professionals on this list have already proven they have what it takes to make their mark on the culinary world.
Highly Competitive New York Chefs
1. Justin Bogle
Bogle, the Executive Chef of Madison Avenue’s opulent GILT, fashions equally impressive dishes. His “Modern American” style fits in perfectly with the gorgeous New York Palace Hotel, which houses the restaurant.
2. Heather Bertinetti
This new young chef, who has created pastries for Michael White, is one of the most sought-after pastry chefs in the city. Her talents are not limited to the realm of pastries. One of her more outstanding trademarks is a hot chocolate soup. ...continue reading
A Day in the Life of an Executive Chef
Executive Chef- Doesn’t that sound wonderful? Most aspiring chefs look forward to the day that they can add “Executive Chef” to their signature, the day when all compliments (and let’s face it, complaints) will be directed toward them and when they will be running their own professional commercial kitchen. So now that you’ve earned the title Executive Chef, what does that mean for you?
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Chef Training
There’s a lot of training involved in becoming an Executive Chef and being able to run your own successful professional kitchen. A reputable degree is of utmost importance, as well as a few years of apprenticeship learning the trade.
Chef Career
An Executive Chef actually spends less time in the kitchen than any other chef does. He or she is responsible for all the paperwork and has to make sure the inventory gets taken care of. Furthermore, an Executive Chef has meetings to attend, whether it’s with vendors or with his own staff members, has to manage the kitchen and its environs and deal with the many issues that crop up on a daily basis. He or she has to plan the menus, and create innovative recipes that will be appetizing and successful. It is for this reason that the actual cooking is typically done by the Sous chef or Line chefs. ...continue reading