Interviews with Professional Chefs
Learn how to cook from professional chefs. Read their tips to home cooks.
I have always been curious about life as a professional chef. So I sent questions to various chefs from all walks of life thinking the answers would be interesting to us novice cooks. And was I ever excited to see the wonderful responses I received! The Reluctant Gourmet wants to thank the chefs who took the time and effort to reveal a little bit about themselves and provide us with some wonderful stories and useful advice. Some of the chef's sent me recipes that are listed under their names.
Learn from a Professional Chef
Picture this. You’re working on a recipe created by a professional chef and you get half way through it and don’t understand what he/she means by a certain technique. Wouldn’t you love to be able to ask him/her a couple of questions?
This happens to me all the time. Fortunately, I have a few friends who are also chefs so I have the opportunity to ask them for recipes and then go back and question them. Most of the time I just give them a phone call or send an email, but with one of my chef friends, we communicate via fax. Here is a quick and easy recipe for Aglio-Olio (Garlic and Oil) along with the questions and answers from one of my favorites, Chef Ricco.
If you are a professional chef and would like to be included on this page, please send me an email here. Look forward to hearing from you. RG
Most Recent Interview
Chef Antony Osborne
Dean of Culinard Culinary School
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Culinary School Instructor
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Chef David Nelson, co-founder of Chef2Chef.com |
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