Under the Toque: Zak Pelaccio’s Upstate Restaurant Plans, David Chang on Kitchen Microbiology


Dale Schnell, formerly of Setai New York and Artisanal, will be the new executive chef of KTCHN, which will open in Hell’s Kitchen in June. [Grub Street]

Zak Pelaccio is planning to open a restaurant in Old Chatham, New York, which will be independent of the Fatty chain. [Politico]

Thomas Keller explores the recipes of French master chef Fernand Point. [NYT]

Peek inside the city kitchen of Michael Chernow, the guy behind The Meatball Shop. [Saveur]

“Lactic-acid fermentation, pickling and age-drying beef are things that we’ve been doing for centuries, but we don’t really know much about what’s going on behind the scenes”: David Chang on microbiology in the kitchen. [ZDNet]