Richie Nakano

Sorry buddy.

Stevevoght @ Flickr

We asked, they answered. Five SF chefs tell us what to buy, what to bring, when to brine and what to eat the morning after.

Tim Luym, chef/owner, Poleng Lounge

You’re invited to a potluck Thanksgiving: what would you bring?
I would bring rice. I can eat rie with anything and most people don’t serve rice with turkey for Thanksgiving. But imagine: rice, turkey, gravy, stuffing, cran! Better than potatoes.

Bound for pancetta: Nopa chefs Laurence Jossel and Corey Nead break down a pig.

Richie Nakano

Richie Nakano, a line cook at Nopa, chronicles his experience on his blog, linecook415. For six weeks, his guest blog will give us a snapshot of life in the kitchen.

Wednesday.

4:38 p.m.

Prep period.

Ann holds it together in the Nopa kitchen.

Richie Nakano

Richie Nakano, a line cook at Nopa, chronicles his experience on his blog, linecook415. For the next six weeks, his guest blog will give us a snapshot of life in the kitchen.

Monday.  8:51p.m.  104 covers.

Richie Nakano, line cook at Nopa, begins his guest blog today.

Jamison Litten @ Flickr

Richie Nakano, a line cook at Nopa, chronicles his experience on his blog, linecook415. For the next six weeks, his guest blog will give us a snapshot of life in the kitchen.

Sunday.
12:51am. 
398 covers.

The job of a line cook can be brutal, but the best nights are when you get into a groove. Thing is, you never know what’s going to derail you.

Richie Nakano of Nopa

Here’s how you know blogging has reached the mainstream: chefs — notoriously short on time, and mostly workaholics — have somehow made time for the pursuit. Some blogs, such as the one kept by cook Richie Nakano of Nopa (linecook415.blogspot.com) offer a behind-the-scenes look at a busy SF restaurant.