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To Make a Good Parm Sandwich, Stick to the Basics
A line cook talks about how to make up to 100 parm sandwiches in one shift.
View ArticleA Sushi Chef Must Master Rice and Knives
Joe Liu serenely commands the nightly choreography of glittering knives, sizzling tempura and vinegared rice at the sushi station in the basement kitchen of Arlington Club on Lexington Avenue.
View ArticleThe Master Fish Butcher of Tokyo’s Union Square
"You have to be meticulous if you are taking a creature's life,'' says Yoshikazu Kondo. "With fish, you must always take great care.''
View ArticleKeeping Watch Over the Kosher Kitchen
A kosher restaurant must have a mashgiach, a gatekeeper who has been certified for his knowledge of Jewish dietary law.
View ArticleShe Cuts Quickly, and Quietly
Nancy Perez is the butcher at the Lambs Club in Manhattan.
View ArticleAfter Midnight, She Rules the Kitchen
Diana Bush, a baker at the NoMad, works from 8 p.m. to dawn making the restaurant's bread.
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