15 December, 2019, 12:22

Ben Caballero

Sichuan Cold Noodles at Panda House (Credit: Jackie Tran)

We ask chefs: “what’s your favorite noodle dish?”

“We Ask Chefs” is a regular feature in which we ask local Tucson chefs a range of questions about…

Pop-Up Tucson chefs Kyle Nottingham and Riley Chandler (Credit: Jackie Tran)

We asked chefs: what’s your advice for an aspiring chef?

“What’s your advice for an aspiring chef?” We asked Tucson chefs this question and let them answer as briefly or…

Utilizing the salsa bar at Tacos Apson (Credit: Jackie Tran)

We asked chefs: What’s your favorite taco in Tucson?

“What’s your favorite taco in Tucson?” We asked 16 Tucson chefs this question and let them answer as briefly or…

Photo courtesy of Don Nguyen Knives

We asked chefs: If you were stranded on an island, what would you bring?

“If you were trapped on a desert island, what three kitchen tools would you bring?” We asked 14 Tucson chefs…

Gastronomic Union of Tucson (GUT) members at a Carriage House dinner (Credit: Jackie Tran)

We asked chefs: What do you enjoy most about being a chef?

“What do you enjoy most about being a chef?” We asked 15 Tucson chefs this question and let them answer…

Chefs plating at a Gastronomic Union of Tucson (GUT) dinner at the Carriage House (Credit: Jackie Tran)

We asked 20 chefs: Which chef influenced your career the most?

“Which chef influenced your career the most?” We asked 20 chefs around Tucson this question and let them answer as…

(flickr/16989146@N06)

We asked chefs: What ingredient do you love but don’t have on your menu?

What ingredient do you love but don’t include on your menu because it doesn’t sell well enough? We asked 15…

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