A Chef’s Profile
If there’s one person that’s critical about the work that Chef Isaac Becker has done over the years, it’s probably Isaac Becker. The James Beard Award winning owner of 112 Eatery, Bar La Grassa and Burch seems like he’d have plenty to gloat about but he said he’s a bit more “glass half empty” about his success.
These days, Isaac Becker may be the proud owner to three outstanding Twin Cities restaurants, but there was a time, years ago, when his culinary career took a backseat to his dreams of becoming — wait for it — a rockstar.
It’s taken Butcher and the Boar’s Jack Riebel 30 years of cooking, but he finally feels like he’s arrived.
Butcher and the Boar’s Jack Riebel is in the midst of celebrating 30 years of cooking and while he’s worked just about every position over the course of his career – breakfast cook, smoothie maker, salad cook, executive chef – he said working the line is where he loves to be.
When La Belle Vie turns 15 this month, the man responsible for a significant portion of its success will also be the man “stuck” back in the kitchen.
You could say he’s a dime a dozen. From the incredible kitchen at La Belle Vie, Chef de Cuisine Mike DeCamp leans on years of experience and a natural talent instead of the now-typical route of culinary school or collegiate courses.
Chef de Cuisine Jamie Malone opened up about her late-night cravings (and also last meal desires) in the second portion of our two-part interview.
As Chef de Cuisine of Sea Change, Jamie Malone is turning seafood into works of art — and receiving high accolades for doing so.
Steven Brown has proven that simple ingredients and an easy approach — both in the kitchen and out — can make for some extraordinary results.
For Steven Brown, it all began with Betty Crocker. That iconic red-and-white cookbook started the spark that eventually spun into being named “one of the best cooking talents this town has ever produced.”
Last week’s Part 1 of our profile of Doug Flicker focused on his humble beginnings and the journey that led him to this point in his career — running a restaurant that’s been given a perfect score by a number of critics.
Fresh off the honor of being named Outstanding Chef at the 2012 Charlie Awards, Doug Flicker still maintains his humble demeanor as his rise to one of Minneapolis’ best chefs continues.
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