Chef

Michael Fojtasek

Who knew that such a larger-than-life state had mastered the art of small-town charm? For Chef Michael Fojtasek (Olamaie, Austin), it’s all part of the Texas experience. When you’re here, it’s best to cook for a crowd in case they show up. The show-stopping cut up for that particular task is none other than the strip loin, slow-cooked and reverse-seared. It’s a centerpiece that requires a little patience and finesse, but the payoff is immediate—guests have a hard time hiding their delight when it hits the table. Pair it with some bright greens and boom: now you’re everyone’s favorite neighbor. See more: https://www.chefsfeed.com/medium-rare

Curtains up on Michael Fojtasek's gory night that went down in kitchen history. Illustrations by maestro Daniel Krall, and animation by magic-maker Derek Salvatore.

Like day camp for chefs, if day camp was for charity and had better food and helped make the industry a better place.