Kelli Colaco
Ironically, I was one of those kids who strangely collected the early food magazines and glossy large gourmet food books with lush sprawling images of al fresco feasts in Provence and Spain. etc. As a longtime struggling actor and writer in NYC, I worked in more restaurants and waited on more tables than I can remember. After reading Anthony Bourdain's Kitchen Confidential way back when, I began to see clearly how food, restaurants and bars are at the center of all things vibrant, delicious and human about being a live; full of endless stories and flavors. So, in 1997 when I was offered the opportunity to work as Head Copy Writer for The Chefs Warehouse, NYC (then Dairyland), I literally jumped at the chance. My work with CW from NYC, to London/Europe to San Francisco/Bay Area has provided me with some of the most savored 'ingredients' of my life. Grateful to be a part of the complex recipe after all these years.The Ladies of Tartine
To get a fresh perspective on the ever-rising franchise, CW Mag had the pleasure of speaking with two of Tartine’s "young and talented," Lead Pastry Chef Kristina Costa (Tartine Bakery), and Sous Pastry Chef Kristen Sinclair (Tartine Manufactory).
California Academy of Science: The Science of Delicious
The wheels are in motion here and we’re ready to go!” stated Dante Cecchini, California Academy of Science’s new Executive Chef. The reputable young...
Comadre Panadería, Passion on the Rise
Comadre Panaderia, San Antonio baking gem’s Mariela Camacho and her Latinx Diaspora community.
Posie, Rare and Wild
KYLE CAPORICCI, Owner/Chef of (haute) ice cream and dessert destination Posie, in Larkspur, CA, is only at work on “awesome”.
Reverence for Riverence
Riverence Steelhead Trout is raised along Idaho’s Snake River in pure Rocky Mountain Water as a land-based, outdoor flow-through raceway farm that...
Di Stefano Cheeses: ‘By The Book!’
A conversation with the ever lively and dynamic Mimmo Bruno, the man who introduced Burrata to America.
Mae Fine Foods
Mae Fine Food Bonbons came to being in the name of love. Like love, Mae Bonbons have a reputation for embodying vibrant...
Edge of Spring
I am honored to get these jobs and work with this caliber of people. However, there is a real level of anxiety that comes along with it. Once I get in the kitchen, this anxiety transitions into focusing on what I’m doing.
