'interviews' on Serious Eats

Chika Tillman's ChikaLicious Dessert Bar Stands the Sweet Test of Time

Chika Tillman of ChikaLicious owns a Dessert Bar and Dessert Club in New York City and teaches chefs internationally how to carry our her "ChikaLicious way" of treating incredibly seasonal ingredients with a light hand and much care. Ten years on she's still running strong, and we caught up with her to hear about her unchanging philosophies, unique space, and the one dessert that changed her life. More

Meet & Eat: Pastry Chef Anne Thornton, Food Network Host of 'Dessert First'

Anne Thornton, the host of Food Network's Dessert First with Anne Thornton, didn't realize food was her calling until later in life. She chose to pursue degrees in finance and philosophy, then landed a job with Apple Computers first. Despite her impressive gig in Chicago, she eventually left it for New York's Institute of Culinary Education, landing a job in culinary production. More

Meet a Chocolatier: Gail Ambrosius in Madison, Wisconsin

Gail Ambrosius seems to have it all figured out. She turned a tough situation (getting laid off after ten years at the same job) into a glorious opportunity by doing what so many of us chocolate geeks long to do: head to Paris and study under the masters. With technique and experience under her belt, she launched Gail Ambrosius Chocolates in Madison, Wisconsin, in 2004 and has since been garnering praise for her wide range of offerings and unusual bonbon flavors—shiitake mushroom truffle, anyone? More

Interview with a Chocolatier: Christopher Michael in Costa Mesa, CA

I first met Christopher Michael at the 2008 Chocolate Show. His chocolates were gorgeous, of course; and his parents were there helping run the booth, which I loved—but what really caught my eye was the fact that he was based in Newport Beach. "Newport Beach?" I thought. "But...there are no chocolatiers in Orange County...?" Well, Chris changed that. Bringing a finely tuned chef's palate, artistic sensibility, and a touch of humor to his bonbons, he now has a storefront in Costa Mesa, California (my hometown), and is starting to change the tide. I chatted with him about his chocolate experimentation—rendered duck fat caramel, anyone? More

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