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]