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Turning The Tables
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Chef Working Conditions Are Changing Quickly
The sustainability of the chef is being questioned once again after a new survey points towards large scale problems linked to working in the kitchen.
Michelin Chef Says You Should Scramble Eggs in Water
Chef Daniel Patterson has perfected a quick and easy technique for cooking light and fluffy scrambled eggs.
Experimental Gastronomy with David Kinch
Watch chef David Kinch cook up a feast for the Experimental Gastronomy project with the help of Daniel Patterson and Corey Lee.
Choi and Patterson's LocoL Bakery in Oakland
The dynamic partnership of Daniel Patterson and Roy Choi strikes again, this time with a LocoL Bakery in Oakland.
LocoL is LA's Restaurant of the Year
Roy Choi and Daniel Patterson's LocoL in Watts has been named LA Restaurant of the Year by the Los Angeles Times.
Great chefs across the US are quickly opening fast-casual outlets, using their knowledge and techniques to create delicious, accessible food.
Chef Roy Choi Responds to Zero Star LocoL Review
The New York Times dealt Oakland’s LocoL a blow with its zero star review – read chef-owner Roy Choi’s response.
It's Time to Talk About Depression in the Kitchen
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.
Patterson and Choi's 'LocoL' Will Open January 18th
Daniel Patterson and Roy Choi will open their first LocoL restaurant in Watts, Los Angeles, on January 18th. A huge day for fast casual food.
Next Stop? The Future of Food
We look back some of the key points discussed at Food on The Edge - the first international food symposium to be held in Galway, Ireland.