Generation Chef

 

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.

“A warp-speed tale – anyone with a big dream will identify with what this chef has to do to make his come true.” – Mario Batali

“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

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Recent articles

Red, ripe and renegade: Berries that break all the rules

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Refrigerator pickles: Summer fruit, all sealed up

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Recent Essays

Los Angeles Times 

Los Angeles Times 

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.

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Matt Marton / Associated Press 

Matt Marton / Associated Press 

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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About Karen