EditorialFrom left, the chef Miguel Trinidad, the pastry chef Victoria Vilardi and the sous-chef Evin Breton, all part of 99th Floor, Trinidad’s cannabis dinner company, in New York, Oct. 28, 2022. (Gabby Jones/The New York Times)
EditorialBrian Landeros, the sous-chef at Angry Egret, finishes a squash blossom and asparagus quesadilla at Angry Egret Dinette in Los Angeles, June 17, 2022. (Cody James/The New York Times)
EditorialSkyler Beason, who grew up in the region and is the sous chef at the Stolen Coin Oyster Bar & Bistro, which a couple who moved from Clearwater, Fla., recently opened, in Gainesboro, Tenn., Feb. 5, 2022. (Stacy Kranitz/The New York Times)
EditorialMike Moreno, a sous chef, prepares chickens to roast for a wedding at The Inn at Kenmore Hall in Richmond, Mass., Aug. 7, 2021. (Ilana Panich-Linsman/The New York Times)
EditorialGregory Gourdet and Varanya Geyoonsawat, his former sous-chef, at Kann Winter Village in Portland, Ore. on Feb. 2, 2021. (Celeste Noche/The New York Times)
EditorialErik Piedrahita, formerly the executive sous-chef at Bon Temps, tends barbecue in a brick grill in his father's back yard in Los Angeles, Jan. 16, 2021. (Adam Amengual/The New York Times)
EditorialDining restrictions due to the coronavirus lockdown earlier in the year gave Sara Levi, sous-chef of the Rome Sustainable Food Project at the city’s American Academy, time to plant her own garden, seen here, in Rome, Italy, June 20, 2020. (Valeria Scrilatti/The New York Times)
EditorialLucky Palace’s kitchen staff: from left,?Herminio Bravo; Gerardo Orta Marcial, the restaurant’s longtime head chef; Orlando Parras; and Alberto Orta Marcial, the sous-chef (and Gerardo’s brother). (Zerb Mellish/The New York Times)
EditorialCybille St. Aude, a chef, left, with her husband and sous-chef, Omar Tate, as they prepare a pop-up dinner in a Zevv mobile kitchen in the Williamsburg neighborhood of Brooklyn on Aug. 28, 2020. (Emon Hassan/The New York Times)
EditorialCurtis Duffy, left, Richie Farina, a sous-chef, Justin Selk, chef de cuisine, and Chris Sullivan, chef de partie, prepare an amuse bouche for the first friends-and-family dinner in Chicago on July 23, 2020. (Joshua Lott/The New York Times)