Daniel Patterson says we need to talk about depression in the industry, and he's done so by sharing his own frank, honest and provocative story.

The musician, writer and restaurateur Moby, says no sane person would ever open a restaurant.

Chefs dish on how to own your new station and avoid being that person who lets the whole brigade down.

Baked bread, bubbling stocks and sharpened steel: 13 kitchen traditions that chefs should never, ever, forget.

Le Bernardin’s highly decorated chef explains why staying calm in the kitchen is key to good leadership.

An 18–year–old chef fresh out of culinary school is worried she doesn’t have the passion to cut it in the kitchen – what should she do?