Chef Diego Oka Makes his NYC Restaurant Debut

Chef Diego Oka Makes his NYC Restaurant Debut

The beloved Miami chef Diego Oka is making a move to New York City!  But don’t worry Miamians– it’s only temporary!

Oka will be showing off his culinary mastery at pop-up event at the Restaurant Asiate from October 2 to 6. Chef Oka has dazzled diners at the restaurant La Mar at the Mandarin Oriental in Miami, but for five days he will be bringing Peruvian flavors to Asiate at the Mandarin Oriental in New York City. 

During the first week of October, Oka’s cuisine will be presented through a four-course lunch and a six-course dinner.

So what will Oka be serving up to lucky NYC diners?

Some of the dishes on the pop-up menu include the Arroz la Mar, which is wok-prepared aji panca, aji amarillo, scallops and jumbo shrimp topped with criolla sauce and huancaina; the Cebiche Elegante, which is fluke, lobster, sea urchin in a spicy leche de tigre, choclo, cancha and sweet potato; and the Chica Morada Sorbet, which is Peruvian purple corn infused with cinnamon and cloves, served with Pisco. 

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The Female Chefs Reigning Over the Culinary Industry

The Female Chefs Reigning Over the Culinary Industry

By Kerri Adams, Editor-at-Large

Out of the top 100 on our Social Chefs list, 15 are women. 

This just demonstrates that restaurant kitchens are still dominated by the male sex. Not to mention, male chefs earn an average of 28.1% more than female chefs, according to Glassdoor.

But, why is that? Is it an issue of sexism in the kitchen? Or is it that women often have to pick between advancing their careers or having children?

Nonetheless, the world is changing and now there is a new generation of female super star chefs who are changing the culinary landscape for the better.

So, we decided to highlight some of the top ladies on our list.

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25th Annual JBF Awards: Tonight’s Rising Stars & the Evolution of the Chef

25th Annual JBF Awards: Tonight’s Rising Stars & the Evolution of the Chef

By Jessica Bryant, Managing Editor

One of the most important nights of the year for professional culinary recognition is upon us. Tonight, for the first time ever in Chicago, chefs, sommeliers, restaurant operators and bartenders will gather at the Lyric Opera of Chicago to celebrate the 25th anniversary of the James Beard Foundation Awards.

The evolution of the chef

The idea of what it means to be a chef has evolved tremendously over the past 25 years. The catalyst for most of these changes is rooted in increased transparency — from traditional media, which has brought professional culinarians into our homes and aided the “chefs as celebrities” shift, to the Digital Age, which opened the door of accessibility even further to direct chef-to-guest interactions. 

But perhaps one of the most important chef shifts over the past few decades hasn’t been chef-driven at all — at least, not initially.

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