Doug Rodrigues | Sacrifices Made, Fake Drama & Fine Dining in Boston

June 14th, 2016 Interview By: TrueCooks Photography By: SDJ

Doug Rodrigues came up in cooking the hard way. He worked his way up under tough chefs that taught him the skills and discipline needed to succeed. Rodrigues started working in restaurants at 14 in order to pay for his skateboards. Continue reading

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Summer 2016 Collection | Look Book

May 17th, 2016 By: TrueCooks

Summer means long days and even longer shifts for most of us. Keeping it fun with your  crew is crucial to successfully navigating a hot, busy, service. It’s that sense of fun & unity that was our inspiration behind this limited collection. We hope you have as much fun rocking this stuff as we did designing it!  Continue reading

TrueCooks All-Star Weekend NYC | Part One

April 18, 2016 By: Leland Ware Photography By: SDJ

True Cooks has always been focused on the community of chefs that are all about supporting and inspiring each other. This was very apparent after spending a day with True Cooks founder, Chad Minton, and True Cooks 2015 all-star of the year winners Lucio Garnica and Hudson Slater. I met the trio on a still-wintery rainy spring afternoon in front of Eataly in Midtown Manhattan. Continue reading



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Black & White Capsule Collection | Look Book

March 12, 2016 by: TrueCooks

Challenging yourself to do better everyday is necessary in becoming a Chef. Long hours alone just wont do it. One needs to find focus and constantly improve their skills and refine their technique. We apply the same approach to our apparel. In our new ‘Black & White’ collection Continue reading

Kwame Onwuachi | Harlem World to Top Chef, Padma & The Shaw Bijou

April 4, 2016 Interview by : Leland Ware Photography: SDJ  Food Photography: Aaron Lyles 

At just 26, Kwame Onwuachi has achieved a level of success Chefs much older than him would be satisfied with. He has done pop-up restaurants all over the world, appeared on Top Chef, and is set to open his first restaurant called The Shaw Bijou this year in Washington, DC. Continue reading



Dan Mackenzie | Hard Times and Fine Dining in New York City

March 14, 2016 Interview By: Leland Ware Photography: SDJ

Dan Mackenzie grew up on Long Island. Exposed to the kitchen at an early age he fell into the trade as a result of not having a direction in life. Since entering the kitchen he not only developed a passion for food and cooking but also learned the intestinal fortitude that’s needed to succeed in it. Continue reading

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Spring 2016 Collection | Look Book

March 7, 2016 by: TrueCooks

Spring is a season for new dishes, fresh ideas & change. Our Spring Collection reflects all of that and, most importantly, restraint – A fundamental quality to successful cooking and style. With the promise of new crops, longer days and warmer weather its a great time of year to be a cook. Spring has sprung and we’re super hyped to share  this collection with you… Continue reading

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Adin Langille | Cooking in New York, Sustainability & Social Media

Febuary 8, 2016 Interview by:  Leland Ware  Photography:  SDJ

Adin Langille is the Executive Chef at David Burke fabrick in Midtown Manhattan and a member of the culinary council for the David Burke Group. Adin helped conceptualize the menus and open the restaurant a year-and-a-half-ago. When I sat down at fabrick for a conversation with Adin, I learned that food is truly his art. His mother is an artist, and he has background in sculpting—which he applies directly to food. Using elements of depth, color, and composition blended with flavors, textures, and smells … Continue reading

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The Big Fat Duck Cookbook | Review

February 1, 2016 by: TrueCooks

If it’s not the finest chef cookbook ever written, it’s certainly the heaviest. Weighing in at just under twelve pounds, measuring 14 inches by 12 inches, Heston Blumenthal’s 529 page magnum opus still reigns supreme as the biggest, baddest, heavyweight luxury cookbook ever written. Apologies to all the others out there but when you absolutely, positively got to kill every muthaf*ckin cook in the room, accept no substitutes. Continue reading