The paperback's out -- with an update.
Chef Jonah Miller was 24 and in a hurry, so he quit his sous chef job and opened his own restaurant, Huertas, in New York City’s East Village. Generation Chef is the story of that dream come true – and about the high-stakes, high-speed world of the restaurant chef.
“Stabiner has done more than tell the riveting story of one young chef on the cusp of stardom; she’s plunged us right into the bubbling epicenter of a culinary moment like no other.” – Tom Colicchio
“A corner table from which to observe the journey of today’s entrepreneur. . . an invaluable resource and reference for anyone with a start-up dream.” – Danny Meyer, CEO, Union Square Hospitality Group
“A model of great reporting and great storytelling. . . I truly admire this book.” Michael Ruhlman, author of The Soul of a Chef
The Mother of the Bride speaks out: a five-part series in The New York Times
Lights! Camera! Culinary School Will Teach Instagram Skills
To Survive in Tough Times, Restaurants Turn to Data-Mining
Red, ripe and renegade: Berries that break all the rules
Trust us, you don’t want a reservation at L.A’s hottest new restaurant
NOVEMBER 6, 2016
I am as guilty of culinary speed-dating as anyone: When I come to L.A. these days, a friend scours the food sites, curates a shortlist of the best new restaurants, and off we go. Forget the antiquated notion of being a regular. Even a single return visit seems as passé as an iPhone with an earbud jack.
I vow to not jinx the Cubs by watching even one game
OCTOBER 27, 2016
The goat's got nothing on me.
It's 1984 – we all remember 1984 – and I've just moved into a house with the man who in three months will become my husband. He's one of those Cubs fans who can rattle off batting averages and specific plays. Me, I just love the Cubbies. I grew up in Skokie; it was the only option.
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