C. Stiles Jeff McInnisIt was while watching the PBS show Point of View about the Un des Meilleurs Ouvriers de France pastry competition (Kings of Pastry) -- in which classically-trained pastry chefs undergo intense training and pressure to vie for the honor of being one of France's finest ... More >>
Lee KleinMaybe the most interesting thing about White Chocolate Wonderful -- labeled as "peanut butter blended with sweet white chocolate" -- is that it contains no white chocolate. Actually, it contains no chocolate at all. The ingredients: Peanuts, evaporated cane juice, vanilla, cocoa butter, ... More >>
Chef Allen helped launch the modern Miami dining scene in 1986The closing of Chef Allen's last week represented the end of an important chapter in Miami restaurant history. There was a time in the mid-'90s when the main restaurant debate at gatherings focused on whether Allen Susser, ... More >>
Chef Sean Brasel missed with his fatal KISSFinancial institutions are too big to fail. Chefs are not. Almost all of our highly regarded toques have wiped out in spectacular fashion at one point or another in their careers. We present a dozen such flops, in alphabetical order. Young chefs, heed th ... More >>
Photo by Leticia JorgensenLast week, we talked about all sorts of things with Jan Jorgensen of Two Chefs (the interview: Part 1 and Part 2). His signature soufflés have become so popular that customers stopped ordering the other desserts. "I had to throw a lot of them away," Jorgensen ... More >>
Photo by Letticia JorgensenJan Jorgensen has operated Two Chefs in South Miami since 1994. During that time he has successfully surfed the turbulent waves of South Florida's fickle economy, fussy diners, and vacillating trends, while putting out consistently great fare at his restaurant.In part one ... More >>
Jan 'The Man' JorgensenHis resume is different than that of most of Miami's chefs. Jan Jorgensen has worked at top restaurants in Zurich, in Greenland, at the well-regarded Fakkelgaarden in his native Copenhagen, and under chef Jeremiah Tower at California's landmark Stars. Upon arriving in Miami du ... More >>
Signature soufflés from one of the best.Granted, nobody is going to mistake the dining scene in South Miami with that of Paris or New York. Or with that of Miami or Miami Beach. Or with that of downtown Milwaukee...On the other hand, it does match up pretty well with the dining scene in Coconut ... More >>
Friday's opening shoe post was mostly about my own experiences with kitchen footwear. Today we find out what Miami's real chefs wear when they're working -- and why.Michelle Bernstein, Michy's, Sra. Martinez: Clogs, as they not only help me from falling on my back side but they also give me those co ... More >>
Photo by Lee KleinLobster mushroomsLast Thursday afternoon, Two Chefs Restaurant hosted a wine tasting of Sauvignon Blancs from the Loire Valley in France. Loire Valley Wines are produced over a wide swath of the country, and so of course as one travels from east (Touraine) to west (Sancerre, Pou ... More >>
Jacob KatelChef Michelle Bernstein and husband, restauranteur, David Martinez Chef Michelle Bernstein says "The first place I worked as a cook was Janjo's in the Grove for Chef Jan Jorgensen. At the end of my shift he'd say 'here's half a lime. Go clean the stove.' I said 'Can I get a whole lime?' a ... More >>
Jacob Katel Two Chefs cooking class of March 2009. Two Chefs is a South Miami culinary mecca. They've been plating their innovations in contemporary American cooking for 15 years and are known for having some of the best souffles in town. Sous Chef Jose Guerrero leads a cooking class of ... More >>
Art Basel brings so much cool stuff to Miami each year, but also throngs of people and a whole lot of hype. Tonight, however, far from the madding crowd, Two Chefs in South Miami will be offering a single malt sampling that is eminently reasonable in price: Twenty dollars will allow you to "Taste 5, ... More >>
The new Two Chefs isn't better than one, yet.
Force-feeding amounts to either animal farming or grotesque torture, but do our chefs give a duck?
So long, Miami -- Lee Klein goes north to Broward
At the superb Two Chefs, this is still a beautiful planet
Want to eat at the bar instead? Here's how to find a good-tasting one.
Dawg, that food is good!
Designs That Kill
New Generation Chefs?
Cooked Up in Miami
Dirty dishes. Spoiled food. Cockroaches roaming the kitchen. At some local restaurants the proof is in the pudding -- literally.
The oven mitts are off: Norman Van Aken, former executive chef of South Beach's best-known restaurant, is fighting his ex-boss for the name