Chefs stop by the LA Times kitchen to showcase dishes that are simple enough for home cooks but also spark ideas, reveal new techniques and stimulate creativity.
What’s the difference between a chef and a home cook? It’s a question that’s obvious in some ways, but it gets trickier if you think about it a little more. Over the past few months, several Los Angeles chefs have been in our Times test kitchen for a new video series we’ve called “Chef That!” As in “cook that ice cream sundae” or “cook that grilled cheese sandwich.” The assignment: to show a dish that’s simple enough for a home cook to make with standard kitchen equipment but that also gives us a glimpse into the priorities and creative forces that shape each chef’s menu and the way we eat.
Dave Beran from Pasjoli
Jesus “Chuy” Cervantes from Damian and Ditroit Taqueria
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 Kitchen
Fact Sheet
Eat your way through Los Angeles
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