No Such Thing as Too Many Cooks for Chef Psilakis: Chef Michael Psilakis, owner of Kefi and Fishtag restaurants in New York City, loves to fill his home kitchen with 15-20 people on weekends and then whip up meals. While most would cringe at the idea of having more than three people underfoot when trying to cook a dinner party, Psilakis, who grew up in a big Greek family, says he sees the endeavor as “a catalyst for bringing people together.” He does admit, however, that the whole thing takes quite a bit of planning, including prepping ingredients and making a task list beforehand to be sure each guest knows just what is expected of him or her.

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