Welcome to In The Fire

Baptism by fire is a concept that many of us–both in and out of the kitchen–have experienced personally. The professional chefs who write these articles love the challenges and thrill of learning, creating, teaching, and sharing practically everything culinary. They're not throwing sparks; they are standing in the fire--and loving it. Whether you are a professional chef or would like to become a chef or just enjoy the art of food and cooking, we hope that In the Fire will inspire you.

Additional Articles

Ice Sculpting Secrets: Chefs Make Ice Art Memorable

Ice sculpting is not only an art--it's a culinary art. Chefs Derek Maxfield and Randy Finch share 8 secrets for making memorable ice art. Read More

Facts About New Sugar & Processing

The recent influx of new cane sugars comes with conflicting information. Find out which misconceptions regarding their similarities to white sugar and their differences are true. Read More

Preventing Food-borne Illness

Food-borne illnesses are on the rise, but are often preventable with proper knowledge. Read More

Chef Rethinks Restaurant Concept in Down Economy

In a down economy, even successful chefs need to rethink restaurant concepts and business plans. Read More

Molecular Gastronomy: New Cooking Techniques with Familiar Food Flavors

Molecular gastronomy is a modern take on familiar food. Chefs incorporate experimental cooking and a new philosophy of dining. Read More

Chef Lessons: How to Plan a Tasting Dinner

Chef David Gilbert shares his food philosophies with aspiring chefs. Read on how he plans a tasting dinner in preparation for launching his new Dallas restaurant. Read More

Culinary Intern Search & FAQs -- Chef David Gilbert

Chef David Gilbert sheds light on his quest to find a culinary intern for his new Dallas restaurant. Learn what the job entails, and what other chefs and staff have to say about working under Chef Gilbert. Read More

Culinary Research in New York City

Whether you want to launch a new restaurant or just spice up your current menu, nothing beats seeing how other culinary pros are doing it. Chef David Gilbert discusses how he ate his way through New York's Lower East Side in the name of market research. Read More

How to Open a Restaurant: A Chef's Story

Want some insight into opening a restaurant? Chef David Gilbert shares his story. Read More

Creating a Winning Dish

A chef's success is measured one dish at a time. That's why it's so important that every single dish that goes on your menu passes the test. Here's how I create my own new dish! Read More

Expanding Your Culinary Horizons - Chef David Gilbert

Learning cooking basics in culinary school is the first step toward becoming a great chef, but it is far from the last. Learning to expand your culinary horizons through travel, practicing sustainability, staging, and delving into the business of food can make all the difference. Read More

Culinary School Advice from Chef David Gilbert

Current and potential culinary school students can use all the help they can get. Experienced, well-renown Chef David Gilbert of Luqa shares his experiences both in culinary school and in the professional kitchen! Read More

Culinary Student Advice from Chef David Gilbert - Developing a Winning Chef Team

Current and potential culinary school students can benefit from the advice of a true culinary professional! Join Chef David Gilbert of Luqa (Dallas, TX) as he discusses his experiences in culinary school and in professional kitchens. This column will help you develop a winning chef team! Read More

Culinary School Advice from Chef David Gilbert

Current and potential culinary school students can use all the help they can get. Experienced, well-renown Chef David Gilbert of Luqa shares his experiences both in culinary school and in the professional kitchen! Read More