Yesterday, the New York Times was full of relevant food news, from the hopeful (White House garden) to the bleak (the number of talented chefs out of jobs).

Wondering what some out-of-work chefs around here are doing, I called up Chris Kronner who spent three years as the chef of Slow Club and Serpentine. Without an official job since December, and spending a lot of time with his chef buddies, Kronner makes unemployment seem like the greatest thing since sliced goat. “In all honestly, it’s the best thing that’s happened to me in a long time,” he said. “Ryan Farr [formerly the chef of Orson and current pork-skin entrepreneur] and I had that conversation recently. I have way more of an opportunity to have more of an impact now.”

Where’s Chris Kronner?
• Stepping in temporarily for his friend Nico, downstairs at Chez Panisse. "I'm julienning leeks. From beginning to end, you're responsible for everything you do. And the food is beautiful."
• Volunteering his time to do things like go up to Winters to roast goats over a fire for a taco fest that cost $20, with proceeds going to the Center for Land Based Learning. (Jessica was invited but declined when Chris enthusiastically told her that not only was the party going to be in a barn, but revelers were going to then sleep in the barn, which was a little too land-based for her.)
• Heading to Brooklyn to do a little learning at the butcher shop at Marlo & Sons with the hope that he can help the girls from the SF-based magazine, Meatpaper, have an event there.
• Working with his buddy Dan on a space in the Mission where they might open an improvised restaurant. I suggested he not call it Ad Hoc. That or Mission Street Food.
• Then there's this.

Speaking of, tonight Chris is cooking at Mission Street Food, along with another friend, the pesto king himself, Danny Bowien. Looks to be a very Korean-centric dinner featuring fried chicken with radish pickles and 1000 Island (!) and kim chi ramen (exciting—I happen to love Korean food) at Mission Street Food. Jessica and I will be there.