Chef Jup needs fuel.
He finds a classic, simple solution for eggs in a pickle.
Introducing Key Ingredient: Pandemic Pantry
We asked some of the city’s top chefs to create a dish to honor a person who influenced their cooking. The exercise stirred many kitchen memories, about everyone from Rick Bayless to dear ol’ mom.
The Mi Tocaya Antojería chef fondly recalls Tentori’s welcoming vibe—and the time he threw a scallop at her.
The Marisol chef is inspired daily by her boss’s creativity with ingredients.
The Ogden chef learned “what it takes to be successful in this business, how much work you need to do.”
The Mexique chef recalls, as a child, eating elotes with his father in Mexico.
The Carnivale chef reminisces about discovering Latin American cooking as a teen.
The Quiote chef says the restaurateur and Mexico: One Plate at a Time host helped him fall in love with Mexican food.
The Blackbird chef still applies the lessons of his first instructor.
The Proxi executive pastry chef talks about the importance of finding “a safe place to learn and to grow.”
The Won Fun Chinese chef recalls how he learned to “not bullshit and actually do real cooking.”
The Kimski chef’s mom taught him to cook by feel, touch, and taste.
The Primehouse chef thinks back on how making a classic French meat pie at Le Francais instilled in him the value of training and discipline.