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

 

Food & Wine's Top 10 Best Chefs Chef Marc Vetri	White House Executive Chef Walter Scheib
Cooking Without Recipes Chef Todd Mohr	Johnson & Wales' Culinary Student Blair Cannon
Philadelphia Legend Chef Walter Staib	Squidoo Giant Chef Keem
Culinary School Instructor Chef Jeff Huff	Washington, DC's Best Pizza Maker Chef Ruth Gresser
Chef Robert Reynolds	Chef Bertrand Chemel
Chef Alan Bickel	Cheese Expert Cheeseman Jack
Knife Expert Peter Hertzmann	Master Baker Chef Leslie Bilderback, CMB
Chef & Food Writer Dr. Mark Vogel, MD A Sample of His Articles	Pastry & Baking Expert Chef Jennifer Field
The Spice Is Right Author Monica Bhide	Wood Burning Oven Aficionado Chef Michael Girard
Montreal, Quebec Chef Terrian	Chef Terrell Garrett
Pistoia, Italy's Chef Paolo Monti	ChefBarbara Freda
Cookbook Author Diane Brown Wild Wild Mushroom Pasta	Chef David Nelson, co-founder of Chef2Chef.com Follow up Interview on Chef4Students.org Tangerine Sea Scallops In Yellow Curry Sauce
Chef Christopher Van Ness	New Orleans Chef John Folse
Chef Trey Foshee from Sundance, UT Striped Bass with Caramelized Onion Sauce	Chef Joey Altman
Chef Don Zajac   Classic Caesar Salad Pacific Sable & Mango Strudel	Chef Linda Hall
The Invisible Chef Mark H French	Hartmut W. Kuntze, Certified Master Chef Perfect Mashed Potatoes Roasted Garlic Puree
Chef Crystal Fraizier - French Culinary Institute	David Berkowitz, Cheese Monger, Utah   Chef Bub Horne from SLC, UT Roast New York Strip   Cookbook Authors Heather & Lucinda Wallace
Chef Chris Beane, Park City, Utah Pomadoro Sauce Roasted Yellow Tomato Vinaigrette	Chef Genevieve McGough Red Curry and Coconut Soup
Chef Enedina Andrews - Denver, Colorado	Cookbook Author "Wildman" Steve Brill
Chef Martin Laprise	Chef Pete Barich from Washington, D.C
Chef Student Ja'Lisa McKeown	Chef Ricco Deluca Aglio-Olio (Garlic and Oil)
	Chef JoAnna Minneci

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