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
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