Order something off the menu, and then add a bunch of requirements and changes, then complain when it tastes weird.
We polled a group of famous chefs who've successfully navigated the industry with 10 digits (mostly) intact.
Colicchio's family includes a total of 12 immigrants -- eight of whom came through Ellis Island, three more who entered via New York earlier (one just four months prior to its opening), and a solitary ancestor who opted for Philadelphia.
Anthony Bourdain's very existence is against the odds, and his wanderlust almost inevitable.
Nearly everyone's had that "aha" moment when they realized that they were okay with their fingers smelling like garlic for the rest of their lives.
JBF Award-nominated chef and restaurateur Seamus Mullen shares his personal struggles and triumphs with food and health.
With regard to sustainability, size does matter rather a bit, and our choices around seafood are core to why our oceans are being depleted and habitats destroyed at levels that cannot be adequately replenished, unless we change what we are doing.
It's the one and only time being a follower is cool.
I am one who believes that there's merit in being satisfied halfway up the rungs on that ladder. This, I confess, may stem from my climbing that far at most in a late-day writing life.
We have looked at some of the most amazing chefs in their very own kitchens to find the best inspiration.
New kids, watch your back.
In a very fun and off-the-cuff interview, I met with funny man, Jeff Mauro, host of "The Sandwich King" and "The Kitchen," and Phillip Phillips whose platinum album, "The World from the Side of the Moon" sold 9 Million copies after he won the 11th season of American Idol.
In the seafood trade, you can reassert your civic right, whether chef or consumer, to know what you are buying, where it is from and how the fish you want was harvested, or raised. Still, your rights are only real if exercised.
With all the pressures on any restaurant regarding food costs and profits, how did they dare make this move? How could they justify the costs? Ready for it? Here is the magic formula revealed.
This year, the finalists span not only cuisines, but many of the boroughs.
Ceviche doesn't kill bacteria the way heat cooking does, so it's important to use super fresh fish and eat quickly after serving.
Mustique is lush with coconut trees and I quickly discovered that the coconut is an integral part of island life. I find it endlessly inspiring because nearly every part can be used to add complexity and a spectacular tropical flavor to any dish.