(Hey, what is this Skål Project anyway?)
Happy 4th of July weekend! We hope you are celebrating this weekend with friends and family. And since you’re already together and celebrating, why not teach them how to skål? To kick off the weekend right, we decided to finally crack into our vault of chef skåls for your enjoyment.
Wofgang Ban, Chef/Owner Seasonal Restaurant NYC, Schnitzel God, Bad Ass Skåler
Dan Barber, Executive Chef/Co-Owner Blue Hill and Blue Hill at Stone Barns, Boris "boar-taint" expert
Cesare Casella, International Culinary Center Dean of Italian Studies, Chef/Owner Salumeria Rosi, creator of rosemary cologne, Sultan of Salami and Skål
Brad Farmerie, Executive Chef Public & Double Crown, part of Avroko Restaurant Group, overall Ruler of the Public Empire
Neil Ferguson, Executive Chef Soho House NYC - so when he tells new employees about the pool on the roof, it's not actually hazing
John Fraser, Chef/Owner Dovetail Restaurant NYC, winner of a 2008 StarChefs.com New York Rising Star award, won Mindy's support because he mentioned pho as a good hangover cure, but immediately lost it by saying it was Thai
Sam Gelman, Sous Chef Momofuku ko, and is the nicest guy there... NOW can we get a reservation???
Gavin Kaysen, Chef de Cuisine Café Boulud, recently took on most challenging role yet: new dad
Mark Ladner, Executive Chef Del Posto, wears white Crocs, not orange
Jimmy Lappalainen, Executive Chef Riingo Restaurant, 1/2 Swedish, 1/2 Terrified
Ed McFarland, Executive Chef/Owner Ed's Lobster Bar, King of all things lobster
Bill Telepan, Executive Chef/Owner of eponymous restaurant Telepan, likes the word eponymous, we have now used "eponymous" one more time than Bill's bio on Telepan's website
Laurent Tourondel, Executive Chef & Partner BLT Restaurants, i.e. BLT Fish, BLT Steak, and soon BLT Skål
Michael Romano, Chef & Partner Union Square Hospitality, also Chief of Culinary Development, part-time umpire for the yankees