A nonprofit publication of the Kentucky Center for Public Service Journalism

Local chef credits team of University of Kentucky doctors for saving his life after heart failure diagnosis

By Mallory Olson University of Kentucky Matthew Varga lives his life in the kitchen – it is his passion. “I cannot imagine doing anything else,” he said. “And it’s not just cooking that I love, it’s the people, too. They are my family.” Working as a chef at Honeywood, one of Ouita Michel’s newest restaurants at The Summit at Fritz Farm, it is not unusual for Varga to log a more than...

Kevin Porter, founder of Covington’s Coach and Four, dies at age 63 at UK Chandler; donations to Markey

By Tom Ferguson Special to KyForward Kevin Porter, one of the founders and the chef of The Coach and Four and The Boot Italian restaurants in Covington, died on November 29, 2019 at The Albert B. Chandler Hospital, in Lexington. He was 63. Kevin was born in Princeton, Indiana on August 14, 1956 and was raised all over the country: Colorado, Illinois, Pennsylvania, New Jersey and Kentucky. As a teenager,...

Chef John Foster: So you want to be a professional cook — and then comes the culinary midterms

Culinary midterms arrived this week, darkening the mood of the students, just in time for Halloween. To say that some of my students were not prepared is an understatement and should rightfully be attributed to my lack of delivering a real-world wake-up call these first few weeks of class. We tend to ease them into each quarter whether it’s their first or their last, which for an Advanced Techniques...

Chef John Foster: Slow down, stop, reset; embrace the career or walk away? As a chef, find the balance

There comes a time, in every school quarter, when the culinary students slow, and then stop. Some reset, some stagger through, and some never get started again. It’s the same thing in every school, but in a technical school such as culinary, it can mean the difference between embracing the career or walking away. Sometimes it’s the ability and the willingness to soldier on, to slog through the...

Chef John Foster: What chefs really want and what chefs get when they choose a culinary career

Imagine if you could, an empty table, clear of food, utensils, plates and napkins. A bare table made by hand, highly polished with light and dark swirls running through the reclaimed wood. Now shift gears to an empty prep table in a small intimate kitchen. Gleaming stainless steel, highly polished by years of prep work, wiping down and more prep work. Overhead lights that are just bright enough, and...