New Yorker Website November 25, 2019 ISSUE
For a bullied kid with weight issues, haute cuisine provide an escape

New Yorker. November 25, 2019 Issue 37
The author reflects on his life as a child chef who ran a catering business out of his parents' house. Topics covered include the escape that cooking has offered him after being bullied for being overweight, how his catering business came about, his experiences of doing apprenticeships with celebrity chefs, reason for his decision to depart from haute cuisine in adulthood and changes in the restaurant culture since the eighties.

The New Yorkers Issue 29 Sept. 29,. 2014
One of the things that anyone who has ever taken a hand to sauce-making wants to watch is someone who really knows how to make a sauce bearnaise, the classic French sauce of butter and white wine and tarragon and eggs....

New Yorker 12/3/2012 Vol.88 Issue 36
The article presents a profile of chef Yotam Ottolenghi. Particular attention is given to his decision to eschew a career in academia, as a philosopher, to become a chef in London, England. Other topics include his relationship with his mother and father, both scholars, his gay identity, and the various restaurants and delicatessens owned and operated by Ottolenghi in London.

ProQuest Research Library
Buford, Bill. The New Yorker78.24 (Aug 19-Aug 26, 2002) Profiles Mario Batali, chef and co-owner of New York City restaurant Babbo. Batali's career history; Reason for choosing a career in the food service; Challenges encountered by Batali before achieving success in the restaurant business.

New Yorker Website OCTOBER 26, 1998 ISSUE
Adam Gopnik accompanies the Berkeley chef Alice Waters through the vegetable markets of Paris as she explains her culinary philosophy.

New Yorker Website. APRIL 19, 1999 ISSUE
Anthony Bourdain spills the trade secrets of some of Manhattan’s top restaurants.