But what chefs find most desirable about the mandoline is its efficiency.

The chef was concerned, and hurriedly sought out alternatives, but couldn't find any.

In truth, the chefs, too, found the market disappointing on most mornings, and that, I realized, was exactly what appealed to them.

When it comes to dessert, chefs find themselves on shakier ground.

The chef at Wasabina here has found his inspiration in Italy.

Let the chef and the rest of the team find their footing.

These chefs are finding a clientele among increasingly well-traveled customers who know more about food than they used to.

When, a concerned diner might wonder, do chefs find time to cook?

Standing in a 120-degree kitchen, ready to cook dinner for 200, the chef finds a sudden moment of coolness, a quiet.

The chef found the job through a team member but did not accept it until he had vetted his potential employers.