Profiles of the people cooking in New York: line cooks who took over a kitchen, chefs leaving established rooms for forty seats of their own, pastry departments, and the mentors whose training turns up across a dozen menus. Reporting covers technique, sourcing and working conditions alongside the food itself.
Profiles of the cooks running New York kitchens.
One unpaid-to-paid trial service, two to six hours on a station, and an evaluation that starts before you touch a knife — the staging system that runs hiring in Manhattan kitchens.
There is no single gate into a Manhattan kitchen — but there is a standard ladder, and the rungs are consistent across the city's professional kitchens.