I can’t remember the term for a chef's “audition” portion of their interview. I’m a FOH manager, and I can pronounce it, but not spell it. Please help me keep from embarassing myself?

After eating at the restaurant anonymously, should a restaurant critic call the chef for an interview? This issue came up in the “Pro food critics who know nothing about a cuisine - helpful or harmful?” topic. http

http://podcasts.travelchannel.com/read/episode-10-chat-with-eric-ripert-round-2 I always thought Ripert was one of the most reserved and diplomatic “celebrity” chefs around but in this clip he UNLOADS on Gordan Ramsay....

tony should consider doing a serious interview with jeremiah tower (is he still alive?). a verbal history of california cuisine before it became california cuisine would be a hoot. i suspect the two could spend hours...

An interview with Deborah Madison and Patrick McFarlin about their new book, What We Eat When We Eat Alone.

Yes, a fascinating article. I have her “Essentials of Classic Italian Cooking” cookbook, though I haven’t cooked from it (which means nothing, since I have tons of cookbooks I haven’t cooked from). A chef...

I guess I missed your first post. Unless you’re being interviewed by a Japanese firm, I would just follow regular protocols that you would at any other lunch interview. Take the lead from the interviewer, don’t order...

for anyone who’s interested... http://eats.com/eats-editorials/foodie-news/interview:-jay-rayner,-food-critic,-top-chef-masters-judge-20090721879/

's book, Heat, is a wonderful treatise on becoming a chef. It combines interviews with Mario and other chefs with his own experience in retracing some of Mario’s learning experiences in Italy and elsewhere. All the great...

Depending on how busy it is, the noise level at A Voce can be insanely high, making civilized conversation very difficult — not the optimum situation during a job interview. Also, a new chef is taking charge of the kitchen...

to the podcast, but the interview was interesting, in that they asked him about which of the winners he would hire (and why).

I guess they interviewed him outside of the James Beard Award ceremony. Read the end of the interview. It’s gold. http://nymag.com/daily/food/2008/06/new_yorks_jada_yuan_was.html

I’m interviewing someone tomorrow — rather unconventional timing due to schedule conflicts on both sides. We need to be in the longwood area shortly after lunch, and I would prefer a place not too far away, preferably...

-insightful inquiries and of course these two masterful chefs' perspectives. http://www.charlierose.com/view/interview/10182

I spotted this today and watched the whole thing. Mmmmmmmm....Ripert is so sexy! It makes me want to go to Le Bernadin NOW. They also have a cool interview with Mark Bittman. Here are the links on Obsessed TV... Eric Ripert http