By Robin ChotzinoffPhotography by Marc Brown With a chef’s knife and five spare minutes, Tyson Cole can make a bunch of green grapes look like a handful of gemstones. That transformation is ...
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By Elise KrentzelPhotography of Miguel Ravago by Matt Lankes Chef Miguel Ravago, founder of Fonda San Miguel—what some call the first authentic Mexican restaurant in Austin—grew up in ...
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By Marshall Wright To celebrate the importance of local food, the Sustainable Food Center (SFC) partners with Austin restaurant La Condesa to host the SFC Chef Series several times a year. ...
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By Layne Victoria LynchPhotography by Marc Brown At the beginning of 2011, Hoover Alexander, founder, chef and owner of Hoover’s Cooking restaurants, arduously reflected on all the commitments ...
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By Kristi WillisPhotography by Jenna Noel On the first day of the spring semester, Chef Mike Erickson introduces his culinary students to a catering job they’ll have the next week: a lunch ...
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By MM PackPhotography by Eric Von Lehmden When chefs travel, they typically carry with them their recipes, their skills, their creativity and their knives. But when Chef Benjamin Baker relocated to ...
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