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

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