19 October, 2019, 01:15

David Solorzano

Charred Sugar Snap Peas at Reilly Craft Pizza & Drink (Credit: Jackie Tran)

We asked chefs: What’s your favorite spring ingredient?

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

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…

Momofuku cookbook (Credit: Devon Sanner)

We asked chefs: What’s your favorite cookbook?

“What is your favorite cookbook?” We asked Tucson chefs this question and let them answer as briefly or in as…

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…

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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…

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

We asked 15 chefs: What’s missing in Tucson’s culinary scene?

What’s missing in Tucson’s culinary scene? We asked 15 chefs around Tucson this question and let them answer as briefly…

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