https://www.chefspencil.com

Home
Author: Chef's Pencil Staff

All posts by Chef's Pencil Staff

Our editorial team is responsible for the research, creation, and publishing of in-house studies, original reports and articles on food trends, industry news and guides.

Stainless Steel vs. Teflon: What Professional Chefs Really Prefer

Gifts & Product Guides

“Put the flavor into your food, not down the drain,” says Chef Paul Hegeman, founder of Chef’s Pencil. He’s referring, of course, to deglazing — one of the best-kept (though...

Chef's Pencil Staff

November 13, 2025

Comment

Chef of the Week: Chef Lynnessa Hughes of Haven, Tampa

At Tampa’s acclaimed Haven, Chef Lynnessa Hughes brings warmth, precision, and a deeply personal touch to one of the city’s most beloved dining rooms. After five years honing her craft...

Chef's Pencil Staff

November 11, 2025

Comment

36 Must-Try Mediterranean Desserts & Pastries

Lists

Across the Mediterranean, desserts are more than just a way to end a meal, they’re a reflection of sun-soaked afternoons, shared meals, and generations of home baking. From Greece’s syrupy...

Chef's Pencil Staff

November 6, 2025

Comment

Chef of the Week: Ricky Odbert of Six Test Kitchen, California

Few chefs embody the spirit of dedication and innovation quite like Ricky Odbert, the creative force behind Six Test Kitchen in Paso Robles. What began in 2015 as a humble...

Chef's Pencil Staff

November 3, 2025

Comment

30 Tasty Sweet & Savory Walnut Recipes

Lists

There’s something about walnuts that makes everything taste a little cozier. They add crunch to salads, richness to desserts, and that deep, nutty flavor that instantly feels homemade. In addition,...

Chef's Pencil Staff

October 30, 2025

Comment

Paradise on a Plate: 20 Ways to Cook with Exotic Fruits

Lists

It’s time to transport your kitchen to tropical shores. After exploring the vibrant lineup of must-try exotic fruits, we’re turning things deliciously practical with a curated round-up of exotic-fruit recipes....

Chef's Pencil Staff

October 29, 2025

Comment

Where Do Your Walnuts Come From?

It’s mid-fall — the leaves are turning, the air is crisp, and that unmistakable nutty aroma is back in the air. Yes, it’s walnut season! Few foods feel as seasonal,...

Chef's Pencil Staff

October 24, 2025

Comment

17 Halloween Hors d’Oeuvres Recipes That’ll Steal the Show

Fall
Lists

It’s spooky season — time to trade your everyday snacks for something a little more… boo-tiful! 👻 Whether you’re hosting a full-blown Halloween bash, planning a cozy movie night, or...

Chef's Pencil Staff

October 18, 2025

Comment

Orlando’s Most Expensive Restaurants in 2025

Food Industry News

Once known primarily for theme parks and family-friendly dining, Orlando has quietly evolved into one of the Southeast’s most exciting fine-dining destinations. The city’s culinary scene has matured dramatically in...

Chef's Pencil Staff

October 17, 2025

Comment

Where to Splurge: Atlanta’s Most Expensive Restaurants in 2025

Food Industry News

Once known more for its Southern comfort food and barbecue than fine dining, Atlanta has quietly transformed itself into one of America’s rising gourmet destinations. The city’s restaurant scene now...

Chef's Pencil Staff

October 16, 2025

Comment

Chef of the Week: Chef Ron Hsu of Lazy Betty, Atlanta

Atlanta’s dining scene has evolved into one of America’s most dynamic, and few chefs embody that transformation better than Ron Hsu, the creative force behind Lazy Betty. Since earning a...

Chef's Pencil Staff

October 13, 2025

Comment

Best Culinary Schools in New York (2025 Guide)

Culinary Schools

New York Culinary Schools Ranked by Cost, Career Outcomes & Industry Reputation Students searching for culinary schools in New York State are among the luckiest in the country. From world-famous...

Chef's Pencil Staff

October 9, 2025

Comment

Chef of the Week: Chef Yuu Shimano of Restaurant Yuu, New York

A master of French cuisine with Japanese precision, Chef Yuu Shimano has crafted a culinary journey that bridges two of the world’s most refined gastronomic traditions. Trained at the prestigious...

Chef's Pencil Staff

October 7, 2025

Comment

Chef of the Week: Takanori Akiyama of Tsukimi, New York

At the heart of New York’s East Village, Chef Takanori Akiyama has quietly redefined the art of kaiseki dining at Tsukimi, his intimate 12-seat counter. Born into a family of...

Chef's Pencil Staff

September 29, 2025

Comment

Chef of the Week: Norman Fenton of Cariño, Chicago

This week’s Chef of The Week feature spotlights Chef Norman Fenton, the creative force behind Cariño in Chicago, one of the city’s most exciting restaurants. In under a year, Chef...

Chef's Pencil Staff

September 23, 2025

Comment

From New York to Lagos: Where Eating Out Is Most Affordable for Locals

Food Industry News

Is spending $50 at a restaurant expensive? What about $80 or even $150? Like most things in life, the answer is relative—it depends on where you are, the type of...

Chef's Pencil Staff

September 22, 2025

Comment

Chef of the Week: Alan Mileykovsky of Next Restaurant, Chicago

Alan Mileykovsky is the creative force behind Next, one of Chicago’s most boundary-pushing restaurants. Known for its ever-changing menus, Next constantly reinvents itself—this year taking diners on a journey from...

Chef's Pencil Staff

September 16, 2025

Comment

98 Amazing Fruits That Start with C

Food Alphabet

If you’ve come here with a craving for C-fruits, you’re in for a real treat. From everyday favorites like cantaloupe and coconut to exotic delicacies like cupuaçu and curuba, there...

Chef's Pencil Staff

September 11, 2025

Comment

Chef of the Week: Chef Phillip Foss of EL Ideas, Chicago

For over a decade, Chef Phillip Foss has been redefining fine dining on his own terms at EL Ideas, his Michelin-starred BYOB restaurant tucked away on a dead-end street in...

Chef's Pencil Staff

September 8, 2025

Comment

Chef of the Week: Chef Bradyn Kawcak of Atelier, Chicago

Raised in Northern Colorado by two veterinarians, Bradyn Kawcak grew up with a deep connection to animals, nature, and the rhythms of the land — roots that continue to shape...

Chef's Pencil Staff

September 1, 2025

Comment

Chef of the Week: Chef Jonathan Brincat of NONI, Malta

Born and raised in Malta, Chef Jonathan Brincat grew up surrounded by the flavors and rituals of his hometown — early inspirations that continue to shape his work today. After...

Chef's Pencil Staff

August 26, 2025

Comment

Chef of the Week: Davis King – Executive Chef, BeetleCat, Atlanta, GA

From shelling peas with his grandmother in the South to getting a kitchen shout-out at Commander’s Palace at just 13, Chef Davis King’s love of food has always been part...

Chef's Pencil Staff

August 18, 2025

Comment

Chef of the Week: Inside Mark Ordaz’s Seasonal Kitchen at Blue Hill

We’re thrilled to shine the spotlight on Chef Mark Ordaz, Executive Chef at Family Meal at Blue Hill, NY, in this week’s Chef of the Week feature. Known for his...

Chef's Pencil Staff

August 11, 2025

Comment

Chef of the Week: Jakub Baster, the Culinary Force Behind Yingtao, NY

This week at Chef’s Pencil, we go behind the scenes with Chef Jakub, the Polish-born chef behind the bold and creative menu at Yingtao, one of New York City’s most...

Chef's Pencil Staff

July 29, 2025

Comment

Previous Entries