Jessica Maher and Todd Duplechan are the husband-and-wife team behind Lenoir restaurant in Austin and the Metier Cook’s Supply shop next door. After working in kitchens in New York City, the couple moved to Austin determined to start a restaurant of their own. They succeeded — just around the same time Jessica gave birth to their first son. In honor of Valentine’s Day, we talked to Jessica all about their journey from cooks to restaurateurs, and from singles to married parents of two. Read on for her story.
On January 27-28, Chef Philip Tessier and his commis Skylar Stover of The French Laundry will go head to head with the world’s greatest chefs in the Bocuse d’Or, the most prestigious gastronomic competition in existence. Often dubbed the “Culinary Olympics,” the event is held every two years in Lyon, France and brings together the most promising chefs from 24 different countries as they cook for hours in front a live audience.
Chef Philip has been the Executive Sous Chef of The French Laundry for the past three years, overseeing the daily operations of the kitchen, and he’s been a part of the Thomas Keller Restaurant Group since he started work at Per Se in 2004. We talked to Philip all about the upcoming contest — what he’s learned from his mentors, how he’s training, and his predictions for next week in Lyon.
Season One of Bravo’s Best New Restaurant premieres tonight at 10 p.m. ET / 9 p.m. CT.
OpenTable’s Jen Pelka is a recurring guest throughout the first season of the show – you’ll find her rigged up with hidden cameras as a secret diner, checking in on restaurants when they think no one is watching. Jen talked with host Tom Colicchio about how this new show is different from TopChef, what aspiring restaurateurs should think about when opening a new business, and advice for chefs who want to get into TV.
As a former restaurant critic for the New York Times and Los Angeles Times, Ruth Reichl knows what can make or break a great dining experience. She’s famous for her creative and serious approach to the job, which earned her two James Beard Awards for restaurant criticism and led to her dressing up in elaborate disguises to avoid being recognized on the New York dining scene, as she describes in her memoir Garlic and Sapphires.
Here, we ask Ruth what restaurants should know about criticism, how to deal with a negative review — and yes, how to spot a critic.