Chefs drop by the L.A. Times Kitchen to show dishes that are simple enough for home cooks but also spark ideas, reveal new techniques and tap into creativity.
What’s the difference between a chef and a home cook? That’s a question that is obvious on one level but more complicated when you give it more than a passing thought. Over the past few months we’ve had several Los Angeles chefs in our Times Test Kitchen for a new video series we’re calling “Chef That!” As in “chef that ice cream sundae.” Or “chef that grilled cheese sandwich.” The assignment: to demonstrate a dish that is simple enough for a home cook to accomplish with ordinary kitchen equipment but also gives us a glimpse into the priorities and creative forces that shape each chef’s menu — and the way we eat.
Dave Beran of Pasjoli
Jesus “Chuy” Cervantes of Damian and Ditroit Taquería
Jordan Kahn of Vespertine, Meteora and Destroyer
Mary Sue Milliken of Socalo, Border Grill, Alice B., BBQ Mexicana and Pacha Mamas
Justin Pichetrungsi of Anajak Thai Cuisine
Newsletter
Eat your way across L.A.
Get our weekly Tasting Notes newsletter for reviews, news and more.
You may occasionally receive promotional content from the Los Angeles Times.
Chefs drop by the L.A. Times Kitchen to show dishes that are simple enough for home cooks but also spark ideas, reveal new techniques and tap into creativity.
What’s the difference between a chef and a home cook? That’s a question that is obvious on one level but more complicated when you give it more than a passing thought. Over the past few months we’ve had several Los Angeles chefs in our Times Test Kitchen for a new video series we’re calling “Chef That!” As in “chef that ice cream sundae.” Or “chef that grilled cheese sandwich.” The assignment: to demonstrate a dish that is simple enough for a home cook to accomplish with ordinary kitchen equipment but also gives us a glimpse into the priorities and creative forces that shape each chef’s menu — and the way we eat.
Dave Beran of Pasjoli
Jesus “Chuy” Cervantes of Damian and Ditroit Taquería
Jordan Kahn of Vespertine, Meteora and Destroyer
Mary Sue Milliken of Socalo, Border Grill, Alice B., BBQ Mexicana and Pacha Mamas
Justin Pichetrungsi of Anajak Thai Cuisine
Newsletter
Eat your way across L.A.
Get our weekly Tasting Notes newsletter for reviews, news and more.
You may occasionally receive promotional content from the Los Angeles Times.
Chefs drop by the L.A. Times Kitchen to show dishes that are simple enough for home cooks but also spark ideas, reveal new techniques and tap into creativity.
What’s the difference between a chef and a home cook? That’s a question that is obvious on one level but more complicated when you give it more than a passing thought. Over the past few months we’ve had several Los Angeles chefs in our Times Test Kitchen for a new video series we’re calling “Chef That!” As in “chef that ice cream sundae.” Or “chef that grilled cheese sandwich.” The assignment: to demonstrate a dish that is simple enough for a home cook to accomplish with ordinary kitchen equipment but also gives us a glimpse into the priorities and creative forces that shape each chef’s menu — and the way we eat.
Dave Beran of Pasjoli
Jesus “Chuy” Cervantes of Damian and Ditroit Taquería
Jordan Kahn of Vespertine, Meteora and Destroyer
Mary Sue Milliken of Socalo, Border Grill, Alice B., BBQ Mexicana and Pacha Mamas
Justin Pichetrungsi of Anajak Thai Cuisine
Newsletter
Eat your way across L.A.
Get our weekly Tasting Notes newsletter for reviews, news and more.
You may occasionally receive promotional content from the Los Angeles Times.
Chefs drop by the L.A. Times Kitchen to show dishes that are simple enough for home cooks but also spark ideas, reveal new techniques and tap into creativity.
What’s the difference between a chef and a home cook? That’s a question that is obvious on one level but more complicated when you give it more than a passing thought. Over the past few months we’ve had several Los Angeles chefs in our Times Test Kitchen for a new video series we’re calling “Chef That!” As in “chef that ice cream sundae.” Or “chef that grilled cheese sandwich.” The assignment: to demonstrate a dish that is simple enough for a home cook to accomplish with ordinary kitchen equipment but also gives us a glimpse into the priorities and creative forces that shape each chef’s menu — and the way we eat.
Dave Beran of Pasjoli
Jesus “Chuy” Cervantes of Damian and Ditroit Taquería
Jordan Kahn of Vespertine, Meteora and Destroyer
Mary Sue Milliken of Socalo, Border Grill, Alice B., BBQ Mexicana and Pacha Mamas
Justin Pichetrungsi of Anajak Thai Cuisine
Newsletter
Eat your way across L.A.
Get our weekly Tasting Notes newsletter for reviews, news and more.
You may occasionally receive promotional content from the Los Angeles Times.
Chefs drop by the L.A. Times Kitchen to show dishes that are simple enough for home cooks but also spark ideas, reveal new techniques and tap into creativity.
What’s the difference between a chef and a home cook? That’s a question that is obvious on one level but more complicated when you give it more than a passing thought. Over the past few months we’ve had several Los Angeles chefs in our Times Test Kitchen for a new video series we’re calling “Chef That!” As in “chef that ice cream sundae.” Or “chef that grilled cheese sandwich.” The assignment: to demonstrate a dish that is simple enough for a home cook to accomplish with ordinary kitchen equipment but also gives us a glimpse into the priorities and creative forces that shape each chef’s menu — and the way we eat.
Dave Beran of Pasjoli
Jesus “Chuy” Cervantes of Damian and Ditroit Taquería
Jordan Kahn of Vespertine, Meteora and Destroyer
Mary Sue Milliken of Socalo, Border Grill, Alice B., BBQ Mexicana and Pacha Mamas
Justin Pichetrungsi of Anajak Thai Cuisine
Newsletter
Eat your way across L.A.
Get our weekly Tasting Notes newsletter for reviews, news and more.
You may occasionally receive promotional content from the Los Angeles Times.
Chefs drop by the L.A. Times Kitchen to show dishes that are simple enough for home cooks but also spark ideas, reveal new techniques and tap into creativity.
What’s the difference between a chef and a home cook? That’s a question that is obvious on one level but more complicated when you give it more than a passing thought. Over the past few months we’ve had several Los Angeles chefs in our Times Test Kitchen for a new video series we’re calling “Chef That!” As in “chef that ice cream sundae.” Or “chef that grilled cheese sandwich.” The assignment: to demonstrate a dish that is simple enough for a home cook to accomplish with ordinary kitchen equipment but also gives us a glimpse into the priorities and creative forces that shape each chef’s menu — and the way we eat.
Dave Beran of Pasjoli
Jesus “Chuy” Cervantes of Damian and Ditroit Taquería
Jordan Kahn of Vespertine, Meteora and Destroyer
Mary Sue Milliken of Socalo, Border Grill, Alice B., BBQ Mexicana and Pacha Mamas
Justin Pichetrungsi of Anajak Thai Cuisine
Newsletter
Eat your way across L.A.
Get our weekly Tasting Notes newsletter for reviews, news and more.
You may occasionally receive promotional content from the Los Angeles Times.
Chefs drop by the L.A. Times Kitchen to show dishes that are simple enough for home cooks but also spark ideas, reveal new techniques and tap into creativity.
What’s the difference between a chef and a home cook? That’s a question that is obvious on one level but more complicated when you give it more than a passing thought. Over the past few months we’ve had several Los Angeles chefs in our Times Test Kitchen for a new video series we’re calling “Chef That!” As in “chef that ice cream sundae.” Or “chef that grilled cheese sandwich.” The assignment: to demonstrate a dish that is simple enough for a home cook to accomplish with ordinary kitchen equipment but also gives us a glimpse into the priorities and creative forces that shape each chef’s menu — and the way we eat.
Dave Beran of Pasjoli
Jesus “Chuy” Cervantes of Damian and Ditroit Taquería
Jordan Kahn of Vespertine, Meteora and Destroyer
Mary Sue Milliken of Socalo, Border Grill, Alice B., BBQ Mexicana and Pacha Mamas
Justin Pichetrungsi of Anajak Thai Cuisine
Newsletter
Eat your way across L.A.
Get our weekly Tasting Notes newsletter for reviews, news and more.
You may occasionally receive promotional content from the Los Angeles Times.
Chefs drop by the L.A. Times Kitchen to show dishes that are simple enough for home cooks but also spark ideas, reveal new techniques and tap into creativity.
What’s the difference between a chef and a home cook? That’s a question that is obvious on one level but more complicated when you give it more than a passing thought. Over the past few months we’ve had several Los Angeles chefs in our Times Test Kitchen for a new video series we’re calling “Chef That!” As in “chef that ice cream sundae.” Or “chef that grilled cheese sandwich.” The assignment: to demonstrate a dish that is simple enough for a home cook to accomplish with ordinary kitchen equipment but also gives us a glimpse into the priorities and creative forces that shape each chef’s menu — and the way we eat.
Dave Beran of Pasjoli
Jesus “Chuy” Cervantes of Damian and Ditroit Taquería
Jordan Kahn of Vespertine, Meteora and Destroyer
Mary Sue Milliken of Socalo, Border Grill, Alice B., BBQ Mexicana and Pacha Mamas
Justin Pichetrungsi of Anajak Thai Cuisine
Newsletter
Eat your way across L.A.
Get our weekly Tasting Notes newsletter for reviews, news and more.
You may occasionally receive promotional content from the Los Angeles Times.
Chefs drop by the L.A. Times Kitchen to show dishes that are simple enough for home cooks but also spark ideas, reveal new techniques and tap into creativity.
What’s the difference between a chef and a home cook? That’s a question that is obvious on one level but more complicated when you give it more than a passing thought. Over the past few months we’ve had several Los Angeles chefs in our Times Test Kitchen for a new video series we’re calling “Chef That!” As in “chef that ice cream sundae.” Or “chef that grilled cheese sandwich.” The assignment: to demonstrate a dish that is simple enough for a home cook to accomplish with ordinary kitchen equipment but also gives us a glimpse into the priorities and creative forces that shape each chef’s menu — and the way we eat.
Dave Beran of Pasjoli
Jesus “Chuy” Cervantes of Damian and Ditroit Taquería
Jordan Kahn of Vespertine, Meteora and Destroyer
Mary Sue Milliken of Socalo, Border Grill, Alice B., BBQ Mexicana and Pacha Mamas
Justin Pichetrungsi of Anajak Thai Cuisine
Newsletter
Eat your way across L.A.
Get our weekly Tasting Notes newsletter for reviews, news and more.
You may occasionally receive promotional content from the Los Angeles Times.
Chefs drop by the L.A. Times Kitchen to show dishes that are simple enough for home cooks but also spark ideas, reveal new techniques and tap into creativity.
What’s the difference between a chef and a home cook? That’s a question that is obvious on one level but more complicated when you give it more than a passing thought. Over the past few months we’ve had several Los Angeles chefs in our Times Test Kitchen for a new video series we’re calling “Chef That!” As in “chef that ice cream sundae.” Or “chef that grilled cheese sandwich.” The assignment: to demonstrate a dish that is simple enough for a home cook to accomplish with ordinary kitchen equipment but also gives us a glimpse into the priorities and creative forces that shape each chef’s menu — and the way we eat.
Dave Beran of Pasjoli
Jesus “Chuy” Cervantes of Damian and Ditroit Taquería
Jordan Kahn of Vespertine, Meteora and Destroyer
Mary Sue Milliken of Socalo, Border Grill, Alice B., BBQ Mexicana and Pacha Mamas
Justin Pichetrungsi of Anajak Thai Cuisine
Newsletter
Eat your way across L.A.
Get our weekly Tasting Notes newsletter for reviews, news and more.
You may occasionally receive promotional content from the Los Angeles Times.
Chefs drop by the L.A. Times Kitchen to show dishes that are simple enough for home cooks but also spark ideas, reveal new techniques and tap into creativity.
What’s the difference between a chef and a home cook? That’s a question that is obvious on one level but more complicated when you give it more than a passing thought. Over the past few months we’ve had several Los Angeles chefs in our Times Test Kitchen for a new video series we’re calling “Chef That!” As in “chef that ice cream sundae.” Or “chef that grilled cheese sandwich.” The assignment: to demonstrate a dish that is simple enough for a home cook to accomplish with ordinary kitchen equipment but also gives us a glimpse into the priorities and creative forces that shape each chef’s menu — and the way we eat.
Dave Beran of Pasjoli
Jesus “Chuy” Cervantes of Damian and Ditroit Taquería
Jordan Kahn of Vespertine, Meteora and Destroyer
Mary Sue Milliken of Socalo, Border Grill, Alice B., BBQ Mexicana and Pacha Mamas
Justin Pichetrungsi of Anajak Thai Cuisine
Newsletter
Eat your way across L.A.
Get our weekly Tasting Notes newsletter for reviews, news and more.
You may occasionally receive promotional content from the Los Angeles Times.
Chefs drop by the L.A. Times Kitchen to show dishes that are simple enough for home cooks but also spark ideas, reveal new techniques and tap into creativity.
What’s the difference between a chef and a home cook? That’s a question that is obvious on one level but more complicated when you give it more than a passing thought. Over the past few months we’ve had several Los Angeles chefs in our Times Test Kitchen for a new video series we’re calling “Chef That!” As in “chef that ice cream sundae.” Or “chef that grilled cheese sandwich.” The assignment: to demonstrate a dish that is simple enough for a home cook to accomplish with ordinary kitchen equipment but also gives us a glimpse into the priorities and creative forces that shape each chef’s menu — and the way we eat.
Dave Beran of Pasjoli
Jesus “Chuy” Cervantes of Damian and Ditroit Taquería
Jordan Kahn of Vespertine, Meteora and Destroyer
Mary Sue Milliken of Socalo, Border Grill, Alice B., BBQ Mexicana and Pacha Mamas
Justin Pichetrungsi of Anajak Thai Cuisine
Newsletter
Eat your way across L.A.
Get our weekly Tasting Notes newsletter for reviews, news and more.
You may occasionally receive promotional content from the Los Angeles Times.
Chefs drop by the L.A. Times Kitchen to show dishes that are simple enough for home cooks but also spark ideas, reveal new techniques and tap into creativity.
What’s the difference between a chef and a home cook? That’s a question that is obvious on one level but more complicated when you give it more than a passing thought. Over the past few months we’ve had several Los Angeles chefs in our Times Test Kitchen for a new video series we’re calling “Chef That!” As in “chef that ice cream sundae.” Or “chef that grilled cheese sandwich.” The assignment: to demonstrate a dish that is simple enough for a home cook to accomplish with ordinary kitchen equipment but also gives us a glimpse into the priorities and creative forces that shape each chef’s menu — and the way we eat.
Dave Beran of Pasjoli
Jesus “Chuy” Cervantes of Damian and Ditroit Taquería
Jordan Kahn of Vespertine, Meteora and Destroyer
Mary Sue Milliken of Socalo, Border Grill, Alice B., BBQ Mexicana and Pacha Mamas
Justin Pichetrungsi of Anajak Thai Cuisine
Newsletter
Eat your way across L.A.
Get our weekly Tasting Notes newsletter for reviews, news and more.
You may occasionally receive promotional content from the Los Angeles Times.
Chefs drop by the L.A. Times Kitchen to show dishes that are simple enough for home cooks but also spark ideas, reveal new techniques and tap into creativity.
What’s the difference between a chef and a home cook? That’s a question that is obvious on one level but more complicated when you give it more than a passing thought. Over the past few months we’ve had several Los Angeles chefs in our Times Test Kitchen for a new video series we’re calling “Chef That!” As in “chef that ice cream sundae.” Or “chef that grilled cheese sandwich.” The assignment: to demonstrate a dish that is simple enough for a home cook to accomplish with ordinary kitchen equipment but also gives us a glimpse into the priorities and creative forces that shape each chef’s menu — and the way we eat.
Dave Beran of Pasjoli
Jesus “Chuy” Cervantes of Damian and Ditroit Taquería
Jordan Kahn of Vespertine, Meteora and Destroyer
Mary Sue Milliken of Socalo, Border Grill, Alice B., BBQ Mexicana and Pacha Mamas
Justin Pichetrungsi of Anajak Thai Cuisine
Newsletter
Eat your way across L.A.
Get our weekly Tasting Notes newsletter for reviews, news and more.
You may occasionally receive promotional content from the Los Angeles Times.
Chefs drop by the L.A. Times Kitchen to show dishes that are simple enough for home cooks but also spark ideas, reveal new techniques and tap into creativity.
What’s the difference between a chef and a home cook? That’s a question that is obvious on one level but more complicated when you give it more than a passing thought. Over the past few months we’ve had several Los Angeles chefs in our Times Test Kitchen for a new video series we’re calling “Chef That!” As in “chef that ice cream sundae.” Or “chef that grilled cheese sandwich.” The assignment: to demonstrate a dish that is simple enough for a home cook to accomplish with ordinary kitchen equipment but also gives us a glimpse into the priorities and creative forces that shape each chef’s menu — and the way we eat.
Dave Beran of Pasjoli
Jesus “Chuy” Cervantes of Damian and Ditroit Taquería
Jordan Kahn of Vespertine, Meteora and Destroyer
Mary Sue Milliken of Socalo, Border Grill, Alice B., BBQ Mexicana and Pacha Mamas
Justin Pichetrungsi of Anajak Thai Cuisine
Newsletter
Eat your way across L.A.
Get our weekly Tasting Notes newsletter for reviews, news and more.
You may occasionally receive promotional content from the Los Angeles Times.
Chefs drop by the L.A. Times Kitchen to show dishes that are simple enough for home cooks but also spark ideas, reveal new techniques and tap into creativity.
What’s the difference between a chef and a home cook? That’s a question that is obvious on one level but more complicated when you give it more than a passing thought. Over the past few months we’ve had several Los Angeles chefs in our Times Test Kitchen for a new video series we’re calling “Chef That!” As in “chef that ice cream sundae.” Or “chef that grilled cheese sandwich.” The assignment: to demonstrate a dish that is simple enough for a home cook to accomplish with ordinary kitchen equipment but also gives us a glimpse into the priorities and creative forces that shape each chef’s menu — and the way we eat.
Dave Beran of Pasjoli
Jesus “Chuy” Cervantes of Damian and Ditroit Taquería
Jordan Kahn of Vespertine, Meteora and Destroyer
Mary Sue Milliken of Socalo, Border Grill, Alice B., BBQ Mexicana and Pacha Mamas
Justin Pichetrungsi of Anajak Thai Cuisine
Newsletter
Eat your way across L.A.
Get our weekly Tasting Notes newsletter for reviews, news and more.
You may occasionally receive promotional content from the Los Angeles Times.
