Interview with JBF Award Nominee Angela Dimayuga of Mission Chinese Food

Angela Dimayuga of Mission Chinese Food in New York City

 

At Danny Bowien's second incarnation of Mission Chinese Food, executive chef Angela Dimayuga presides over one of New York City's most ambitious and idiosyncratic menus. (Where else can you find both caviar service and "hot cheese pizza" on offer?) But the 2016 Rising Star Chef nominee and her team's throw-it-at-the-wall-and-see-what-sticks approach goes beyond the kitchen: Dimayuga is also an advocate for work-life balance and effective management, and she's willing to think creatively in her pursuit for a better workplace culture. Below, find her tips for fostering a healthy and productive kitchen staff, her recommendations for ordering off the current MCF menu, and her highlights from a recent trip to South Korea. 

 

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JBF: We read your piece on Grub Street... Read more >

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Q & A with Danny Bowien of Mission Chinese Food

Anna Mowry interviews JBF Award nominee Danny Bowien

 

Now that the original Mission Chinese Food seems destined to endure as one of San Francisco's most popular spots, its chef and Rising Star award nominee, Danny Bowien, is about to introduce New Yorkers to his progressive Chinese-American cooking at a soon-to-open Lower East Side outpost. We phoned Bowien to talk about what he's putting on his new menu, his favorite Chinese restaurants in the city, and more.

 

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JBF: We read the recent Bon Appétit piece about your trip to Chengdu, in China’s Sichuan province. Did you find any dishes there that you’re now adapting for your menu?

 

DB: There will be six or seven new dishes on our New York menu, and those things are definitely based on a lot of the flavor profiles that... Read more >

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Our Favorite Dishes of 2011

Another year gone by, another flurry of meals and plates licked clean. As all food lovers can attest, it’s not easy to single out a mere handful of dishes to top our year-end list of favorites, especially after a year that brought us plenty of promising chefs, gutsy cooking, and delicious food. With that in mind, here’s a look back at what we loved in 2011. Our tummies are already growling for next year.

 

polenta with marinara


Polenta with Marinara (Modernist Cuisine)
When we saw Nathan Myhrvold speak at ICE, we also got to sample dishes from his team’s kitchen laboratory. Our favorite: a bowl of homey grits that had been cooked at... Read more >

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JBF Kitchen Cam