Find a back issue

Somebody Help This Poor Girl: Is Formal Culinary Training Necessary for Chef Job?

I’ve had an email chat with a woman who is wrestling with the wishes of her daughter who wants to be a chef. The mother suggests said daughter should get a low-level position in a kitchen and work her way up. The daughter wants to attend a culinary college. Which course (hah!) would you choose?

Full Story

D: The Cookbook, Wins Big-Time Design Award

The trade magazine called FOLIO:does this award thing every year in New York City, handing out Eddies for editorial excellence and Ozzies for design. If you’re not in the magazine business, you’ll just have to trust me that the Folio Awards are a big deal. Well, at a breakfast this morning ($350 a seat for breakfast?), it was announced that our D: The Cookbook took top honors in the design category for an annual and one-off publications.

Full Story

New Contributor to D Magazine Restaurant Coverage: Eve Hill-Agnus

I’d like to introduce freelance writer Eve Hill-Angus as a new contributor to D Magazine’s restaurant coverage. She’s not a stranger to the publication. In December 2013, she profiled Tim Love. Late last year she spent ten days shadowing executive chef Bruno Davaillon in the kitchen of the Rosewood Mansion on Turtle Creek and filed this report. Eve will be writing the lead reviews for the next few issues so that I can concentrate on getting the second edition of D:The Cookbook to press.

Full Story

Chef Avner Samuel Joins Chef Vincenzo Pappano to Head up Sfuzzi Pizzeria Romana and New Primo’s in Design District

Two of Dallas’ most peripatetic chefs have reunited to form the culinary consulting team for the new Sfuzzi’s Pizzeria Romana and the soon-to-open Primo’s in the Dallas Design District. Both concepts have been purchased by Mehrdad Moayedi, president and CEO of Carrollton-based Centurion American Development Group.

Full Story