Although online reviewers have described FIG’s desserts as “fabulous”, “delicious”, “excellent” and “amazing” (because, really, what else can you say about the restaurant’s famed sticky sorghum cake?), chef Mike Lata says the restaurant’s taking a “new direction” with its sweets course.
FIG is now looking to hire its first dedicated pastry chef. The position is being advertised in markets including New York City.
“We want to start paying extra attention to pastry,” Lata says. “Although we currently are inspired to create desserts and are proud of our program, (chef de cuisine) Jason Stanhope and I feel like the program deserves the attention of a pastry chef with focus, pedigree and passion.” Continue reading
The chef de cuisine switchover at McCrady’s may go unnoticed by diners, but promotee Daniel Heinze suggests it could be slightly traumatic for the two men involved.
“It’s going to be scary to be without each other,” says Heinze, 30, who next month takes over from Jeremiah Langhorne. “Jeremiah and I are very like-minded, but absolutely different people. We’re the yin and the yang.”
Although Heinze declined to reveal which chef identifies with which classical Chinese force, he described the six-year long collaboration in a way that recalls Lennon and McCartney’s songwriting partnership: “There are some things that have always been his, some things that have always been mine,” he says. But the end result was a coherent menu consistent with executive chef Sean Brock’s commitment to inventive presentations of locally-sourced ingredients and inspirations. Continue reading
The bathroom at L’Atelier Le Creuset.
The Grocery’s Kevin Johnson is the next chef scheduled to conduct a cooking demo and tasting at L’Atelier Le Creuset, but nobody – organizers included – knows for sure who’ll take the stage in October.
“Our vision was if we built it, they would come,” spokesman Will Copenhaver says. “Then we had to figure out what we would actually do.”
Copenhaver says the cookware’s first public center has been enormously successful since opening in April, but staffers have had to scramble to develop a calendar for the state-of-the-art show kitchen. In 2014, Le Creuset hopes to schedule and announce guest chef appearances at least six months in advance. Continue reading