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Amelia Levin

Chefs Share 6 Delectable Late-Night Delights

Late-night menus come with challenges. Kitchens have already semi-closed; staff is tight. It can be tempting to simply cobble together leftovers, but plenty of restaurants have a menu and plan in place to offer delicious bites, well past traditional dining hours. The result? Extra revenue and another opportunity to get creative. Take a look at these examples.

Life After Top Chef: Catching Up with 5 Former Contestants

Bravo! TV’s hit show “Top Chef” has had an enormous effect on the way food, cooking, and chefs are perceived in both the public and the restaurant industry. Much like the Food Network “glamorized” food and cooking, “Top Chef” has glamorized the life of a chef and helped turn dozens of professionals into nationwide celebrity chefs.

'Top Chef' Taught Chef Kevin Gillespie How to Trust His Instincts

As a “Top Chef” contestant, Kevin Gillespie became known for his red beard (now the inspiration for his restaurant group name), warm personality, and all-around likeability. He placed third in the show’s sixth season (losing to Michael Voltaggio), but no matter; he has since opened popular restaurants Gunshow in Atlanta and Revival in Decatur, Georgia.

John Tesar: 'Top Chef' Made Me a Better Person

Tesar rebounded from an early cut in Season 10 to place in the top three of “Top Chef” Season 14, which aired last year. He was portrayed in a much more subdued light the second time around; in his first season, Tesar was known for fiery rants and in-fighting.

Heather Terhune Learned How to Take Risks from 'Top Chef'

After going head-to-head on “Top Chef” with six other chefs from Chicago when she was the executive chef of Sable Kitchen & Bar, Terhune came home to a much busier restaurant than before.READ MORE: Catching up with five former "Top Chef" contestants.

How 'Top Chef' Helped Spike Mendelsohn Launch His Empire

As one of the earlier “Top Chef” contestants, Mendelsohn instantly became a fan favorite and recognizable by his many stylish hats. He has since made several other TV appearances with Bravo! and other networks while opening multiple fast-casual restaurants in Washington, D.

5 Surprising Deep-Fried Dishes from Chefs

Fried foods have been shunned in recent years as consumers watch their waistlines and cholesterol levels. But even the healthiest consumer leaves a little room for indulgence. This month, in honor of the comfort foods people turn to when looking to keep warm, we take a look at some of the more creative dishes coming out of the fryer.

A Colorado Chef Redefines the Farm-to-Table Mantra

Remember the whole farm-to-table mania? It hit its fever pitch a few years ago—and continues to rage on—but the trend had its origins in a lot of different places.One of those places was Boulder, Colorado, where sourcing local meat, produce, and other foods really began to take off in the late 2000s.

One Ingredient Five Ways: Potatoes

Just in time for the cold-weather season, here’s a look at some innovative dishes using everyone’s favorite starchy comfort food: the humble potato.

111 Ideas for Menu Innovation

Accessorize with sauces and sides:1. Savory yogurtCarl Jorgensen, director of thought leadership with Daymon, believes we’ll see savory yogurt take off in sandwich sauces and sides.2. Romesco SauceAn orange sauce made with roasted red peppers, romesco is gaining traction.