In How I Got My Job, folks from across the food and restaurant industry answer Eater’s questions about, well, how they got their job. Today’s installment: Tae Strain. Tae Strain never dreamt of ...

There’s a common misconception that professional chefs cook complex meals at home. In reality, the last thing most chefs want to do after a long day in the kitchen is to spend hours making food for ...

The restaurant world tells a familiar story. Talented cooks flee the heat, the hours, the chaos. They escape to office jobs ...