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Take everything that connotes Midwestern charm: effusive goodwill, love of community, and a killer work ethic, and you will find its embodiment in Chef Chris Pandel. His food is just as appealing—rooted in classic French technique and predominantly local Midwestern ingredients, Pandel’s cooking is rustic, yet refined. Pandel graduated from Johnson & Wales University in Providence, and then spent what he calls “graduate school” in New York City, at Café Boulud under Chef Andrew Carmellini. He soon returned to his roots in Chicago, as well as to a job at TRU, which led to a position as corporate chef at three of Chef Rick Tramonto’s restaurants. Of his mentors, Pandel says Carmellini molded him into a cook, and that under Tramonto, he earned a “sense of self” in the kitchen and the know-how to run a business. In 2008, Pandel opened neighborhood eatery, The Bristol. Located in Chicago's Bucktown neighborhood, Pandel’s menu features handmade pastas and charcuterie; farm-fresh, locally sourced produce; and a nose-to-tail approach to cooking. Balena, an ode to Italian influenced simplicity, opened in Chicago’s Lincoln Park neighborhood in March of 2012. Balena’s menu consists of handmade pastas; pizzas from the wood-fire oven; and locally sourced, farm-fresh meats and produce. Balena was included in Bon Appetit’s list of 25 best new restaurants in 2012, and was nominated for a James Beard “Best New Restaurant” Award. Pandel opened Formento’s on Chicago’s West Loop “Restaurant Row” in January 2015. Formento's is an Italian-American heritage restaurant with warm hospitality and polished service, reminiscent of a 1950's red sauce joint,” featuring classic Italian-American fare grounded in tradition. In October 2015 Pandel, along with Boka Restaurant Group and B. Hospitality Co. opened Swift & Sons, a retro modern steakhouse that celebrates the history of Chicago’s meatpacking district. At Swift & Sons Pandel provides the restaurant with his signature focus on high quality, locally sourced ingredients and classic cooking techniques presenting a menu of reinvented steakhouse classics, “boutique beef,” thoughtful vegetarian dishes and seasonal sides. Most recently, Pandel opened Cold Storage, located adjacent to Swift & Sons, in December 2015. The casual seafood concept offers an approachable menu of fresh seafood, salads, and sandwiches. Chris's Restaurants:Cold Storage (Chicago, IL)Swift & Sons (Chicago, IL)

The basic ingredients of bread are well-known: flour, water, salt, and some kind of leavening agent. But for really, really good bread—the kinds of loaves that change your life—you need one thing more. Patience. And that’s something Zachary Golper, the baking mastermind behind Brooklyn’s Bien Cuit, has in spades. It’s a skill he developed from the very beginning of his adult life, when he was 20 years old and working on an Oregon farm–cum–meditation retreat. That’s where the scent of baking bread lured him from his bed one night at 1 a.m. to the kitchen (in a sheep barn) where he first learned to ferment loaves for days. From there (and following an extensive detour through South America), he continued his apprenticeships—in Seattle, Las Vegas, and Philadelphia, where he worked as baker-in-chief to Georges Perrier, the chef at the renowned Le Bec-Fin.Along the way, he developed the skills and the deep knowledge of fermentation that you can taste in the breads he bakes at Bien Cuit, which he opened in 2011. The crusts are crackling, thick, and mahogany dark—in other words, bien cuit, or well-done in French. They’re the kinds of breads you want to slather with really good butter, or dip into a hearty soup, or drape with paper-thin slices of salty ham... if you can keep from nibbling them down to nothing on the way home from the bakery. (We’re speaking from experience here.)They’re also the kinds of breads you can actually bake at home, thanks to Golper’s in-depth, step-by-step instructions. And while, yes, they’ll require a bit of patience (fermentation does take time!), you won’t have to spend 15 years learning how to make them, as Golper did. We’ve broken his best, most important recipes down into 5 fundamental lessons that will show you how to produce sourdoughs, baguettes, rolls, ciabattas, and Pullman loaves that may very well change your life, or at least make you a better, more patient baker.Zachary's Restaurants:Bien Cuit Grand Central (Brooklyn, NY)Bien Cuit (Brooklyn, NY)Zachary's Book:Bien Cuit (2015)