The boom in eco-friendly tableware is causing chaos at restaurants
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
Going on Bake-ation
The Mother of the Bride speaks out: a five-part series in The New York Times
What to Do When Laptops and Silence Take Over Your Cafe?
Lights! Camera! Culinary School Will Teach Instagram Skills
To Survive in Tough Times, Restaurants Turn to Data-Mining
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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