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‘Give Your Best + Work for the Best’: The Purple Pig’s Jimmy Bannos, Jr. Returns to JWU

Distinguished Visiting Chef Jimmy Bannos, Jr.

Food runs in Jimmy Bannos, Jr.’s family — literally. “I’m a fourth generation restaurateur,” the 181st Distinguished Visiting Chef (DVC) and chef-owner of Chicago’s The Purple Pig recently told a rapt crowd of students and faculty. “My mom is Italian and my dad is Greek, so food is a major component of our lives.”

From ‘Fancy Desserts’ to ‘La Technique’: Chef-Alums Name their Favorite Cookbooks

Asking a chef about his or her favorite cookbook a bit like asking for a glimpse into their soul. A beloved book is like foundational DNA, serving as a support system for the years of accrued knowledge to follow.

David Kinch on Manresa, Fine Dining and Finding Balance

David Kinch’s restaurant Manresa is often described as the epitome of California cuisine — but that’s not the whole story. Manresa is indeed a temple of sun-kissed produce, fresh seafood and the kind of hyper-locality that East Coast restaurants can only dream of. But Kinch’s culinary influences defy borders.

Hunter Gatherer: Meet the Food Network’s Go-To Guy, Dave Mechlowicz '04

As Food Network’s director of culinary production, one day Dave Mechlowicz ’04 is sweet talking airport security into letting him check a cleaver and the next he’s basting turkeys with supermodel Chrissy Teigen. (He’s not complaining.)

It’s a Pasta Flyer Future for Del Posto Chef Mark Ladner

Only a few months after authoring the definitive Del Posto cookbook, which was published this past November, the restaurant’s chef, Mark Ladner, has announced plans to leave the iconic Italian restaurant to open a quick-serve pasta startup, Pasta Flyer.