CHEF LIFE — cook

Key Takeaways This isn't a basic fruit tart; the Almond Flour shortcrust paired with a Fennel-Blackberry filling creates a sophisticated savory-sweet depth that cuts through the sugar. Reducing your berry filling to a syrup consistency is the non-negotiable secret to preventing a soggy bottom. High-quality frozen puff pastry is a legitimate industry hack for high-volume service when you are "in the weeds." Blackberry reduction is a permanent dye; always wear a heavy-duty apron to protect your whites during prep. In the heat of a dinner rush, dessert often becomes an afterthought for the brigade—until the adrenaline crashes and the sugar...

Photo by Heidi Geldhauser Ryan Butler, chef and co-owner of Butler Bakeshop sits with Tilit Founder Alex McCrery to chat about taking the leap from chef to business owner. Butler Bakeshop is "a modern bakery concept with a worldview on pastries". Butler Bakeshop opened its doors October 8th, 2016. Tilit: Where were you working before Butler Bakeshop? Ryan: I was the Executive Pastry Chef for Piora (Michellin starred) Restaurant in the West Village. Tilit: How long were you there? Ryan: Almost 3 years. Tilit: This is basically about making the launch from being an employee of a restaurant to becoming an...

Chef Angie Mar is the Executive Chef of The Beatrice Inn. Find her infamous 45-Dry Aged Burger at her pop-up in Madison Square Eats this May and in multiple pop-ups in London this summer. Pictured in homage to Chef Marco Pierre White in Tilit's Railroad WORK apron and Women's Short Sleeve Chef Jacket. 7:30 AM — I am, by nature, not a morning person, which is why a cook’s life in New York City is perhaps so fitting. Over the years, however, I find myself sleeping less and less and obsessing more and more over food. The second I wake up and shut off my alarm, I lay...