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In London with Chris Staines - Chef de Cuisine of Foliage, The Mandarin Oriental Hotel, London
August 24, 2009 13:44 GMT

It is becoming increasingly rare to find a hotel company that is up for the heady task of offering guests great rooms and an outstanding food and beverage program. This concept carries no weight at London's Mandarin Oriental Hotel. The Mandarin is an operation that takes pride in offering its guest a complete experience, created by the hotel's team and not someone else's.
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Women At Work - The Positive Side of Being A Female Chef
August 24, 2009 13:13 GMT

So many words are written about being a woman in a kitchen, but so few focus on the positive attributes a female can bring to the stove. This month Jeremy Emmerson talks to three of Chicago's most successful chefs about the natural advantages women have in the kitchen, how a womean should handle herself and they offer a couple of words of advice for the up-and-coming female chef of tomorrow...
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Carrie Nahabedian | Mindy Segal | Sarah Stegner
An Interview with Chef Wylie Dufresne
July 22, 2009 16:51 GMT

He is one of the America’s most respected chefs and known for embracing modern culinary techniques, but, does that make him a “molecular gastronomist”? Jeremy Emmerson put this, and many other questions to Wylie Dufresne.
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wd~50 | Wylie Dufresne
Chatting With Pastry Chef Johnny Iuzzini
July 21, 2009 17:01 GMT

Recently I got to sit down with one of New York’s brightest culinary talents, Johnny Iuzzini, the Executive Pastry Chef of famed three-star Michelin hotspot; Restaurant Jean Georges. Read on to discover what makes this sugar-fueled chef tick.
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Johnny Iuzzini
An Interview with Chef Douglas Keane
June 30, 2009 02:02 GMT

With two Michelin stars he's serious about food, but not so serious about himself. This month Jeremy Emmerson got to have a chat and a laugh with chef Douglas Keane as he talks about the eight people he would love to cook for and who he would have by his side.
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Douglas Keane
Thomas Haas
May 17, 2009 22:50 GMT

Chatting with Pastry Chef  Thomas Haas.
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Thomas Haas
Bruce Sherman
May 17, 2009 22:19 GMT

Chef of the North Pond Cafe, tipped by The Chicago Sun Times as the hot chef for 2001. Check out his food & thoughts.
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Bruce Sherman
Q&A With Chef Chris Ward
May 17, 2009 22:13 GMT

Chef Chris Ward developed a passion for food as a child. Inspired by the style of his mother’s Louisiana cooking and his extensive travels with his parents, the seeds of Ward’s interest in haute cuisine were planted at an early age. Now, more than 20 years later, his creativity has been recognized and applauded by such publications as Food & Wine, Bon Appétit, Gourmet, and The New York Times.
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Chris Ward