Wednesday, February 17, 2010

Our Chefs Are Much Nicer on Twitter

Phillip Foss, executive chef at Lockwood (Photo: Lockwood)

Lockwood's Phillip Foss is perhaps the most daring chef in town—when it comes to Twitter.

Gems like this, this and this get him noticed for his humor as much as for his food—but he always plays nice.

But that's not always the case in New York, says the New York Times, which highlights some rogue chefs using Twitter to go after competing chefs, suppliers, critics, bloggers and even customers:

"For many chefs in the current economic climate, cooking no longer seems enough. To make their names, they need to develop online personas as well as culinary ones. And with instant access to the Web, chefs—who have traditionally been walled up behind the dining room—are bursting out and talking back, often more profanely than can be conveyed here."

Thank God Chicago's chefs have more restraint, but for the best info—and laughs—you should definitely be following the engaging Stephanie Izard, John des Rosiers, Mark Mendez, Grant Achatz, Rodelio Aglibot, Rick Gresh, Rick Bayless and Dan Tucker.

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