Larry and Chef unveil the first course of Lobster Week with a refined southwestern-style lobster crêpe, an opening course that sets a luxurious tone for the week ahead—bold, balanced, and unmistakably indulgent 🦞✨ | Nicollet Island Inn
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Meet the Team: Chef de Cuisine Sarah Hsieh, @sthsieh93 Sarah joined The Modern team in 2014 as a line cook and has since grown to be a cornerstone of the kitchen. As Chef de Cuisine working side-by-side @chefthomasallan, she brings finesse to every service, setting the tone for how the team works and shows up together. Sarah often compares the kitchen to a team sport — coaching in real time, building trust, keeping energy high, and making sure everyone is set up to succeed. Spot Chef Sarah on th
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Shanghai pastry chef Chen Feiru has been obsessed with traditional Chinese armor for over 10 years. Now he’s trying to pass his passion to the next generation. | Sixth Tone
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50K views · 790 reactions | A new service, "Cook That For You," is popping up at local fresh food markets in cities like Shanghai and Shenzhen. After purchasing ingredients from market vendors, customers pay a small fee (usually between $0.40 and $1.50) to have a chef cook the ingredients on the spot. | Sixth Tone | Facebook
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