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Category Archives: Plate

Chef Niki Nakayama: Repeating and Refining

September 9, 2019 by Jacqueline Raposo

Her coveted Japanese Kaiseki is more California than you’d think.

Quoted: Chef Angela Garbacz

November 5, 2018 by Jacqueline Raposo

The Chef to Watch on Community and Inclusivity

Chef Sarah Kirnon Remembers Her Grandmother

July 18, 2017 by Jacqueline Raposo

“My grandmother always had her head held high.”

Vagabond’s Chef Alex Chang on the Prizes and Pitfalls of Youth

November 2, 2015 by Jacqueline Raposo

Chef Alex Chang knows he’s young to rule so much. But that only gives him time to get even better with age.

A Sense of Adventure: Nodoguro’s Chef Ryan Roadhouse

October 26, 2015 by Jacqueline Raposo

Chef Ryan Roadhouse uses Japanese kaiskeki and a rotating decor of highly-themed artistic creations as his inspiration at Nodoguro in Portland. Here’s what makes one of Plate magazine’s “30 Chefs to Watch” tick.

Chef Uri Navon: Childhood Memories and Wishes for the Future

June 15, 2015 by Jacqueline Raposo

Past, Present and Future with one of Israel’s leading contemporary chefs.

Alon Shaya Gets Deeply Personal with His Latest Restaurant, Shaya

May 6, 2015 by Jacqueline Raposo

At his newly opened Shaya, Shaya gets to play with the flavors of his childhood with abandon, combining memory and skill into dishes that are both “authentic” yet playful; both local yet truly Israeli.

Chef Ned Elliot: On Moving Food and Food Journalism Forward

February 5, 2015 by Jacqueline Raposo

There are limitations to creating and writing about food. Chef Ned Elliot and I hash some of them out.

Recent Posts

  • Chef Danny Lledó Needs to Feed You
  • Alon Shaya On Recovery… Again
  • Chef Tony Mantuano: I want my legacy to be “balance”
  • Chef Niki Nakayama: Repeating and Refining
  • A Target on Their Backs
  • 13 Ways to Disconnect From Technology, from Cyborg Anthropologist Amber Case
  • Café Altro Paradiso’s 2019 Bake Sale for Planned Parenthood
  • In Memoriam: My Nana’s Words
  • Private Chef Confessions
  • Quoted: Chef Angela Garbacz

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