Welcome to Quiche My Ass, a podcast from two women who have worked in the Michelin Star restaurants of New York City. They take you on a journey through the profession, with special guest star culinarians of all stripes, and they go in depth on the many mundane — and controversial — topics surrounding the industry. No subject will go uncovered as these two young lady chefs show you that there is far more to the culinary world than meets our mouths and eyes.
How many of us work in this industry and feel stuck at certain places? Or thinks what else can I do besides cook? Meet Josh, the guy that knows what he wants, and when he wants it. Navigating through the industry with humor and passion, he tells stories of those memorable days. The hosts also share their stories, and how much we all have been through working in a world full of ego and dbags. Tune in! Episode out now.
Melissa is this weeks chef and has been killing it since Dahlia met her sophomore year of college. She has traveled up and down the east coast baking, starting pastry programs and farming. Full of passion she talks about her rise in the industry and why she chose living in remote, off season places all year long. She introduces Dahlia to all the places she has worked and the value of the industry she holds. Listen this week!
We sample and discuss some dairy substitutes, in search of the best alternative to milk
After a short break, this week we enter a different kind of conversation. We talk with Dahlia's Mom. She tells us how she was brought up, how she thinks Dahlia became a chef, and how the food industry is run in Portugal. The questions Nicole asks and the answers she gets actually shock her.
What happens when the outside world meets a chef? They ask questions. Sometimes dumb questions. Angelica is different. She assumed at first that we weren't normal, that our lives revolve around our art and work. This episode takes the pressure off a little as we sit with a home cook, answer some questions, and ask some of our own. So sit back, take a shot of your favorite tequila and enjoy.
Alain Ducasse at The Dorchester, Restaurant Daniel, Citronelle, The French Laundry, Maison Rostang, Cafe Boloud, Le Pavillon: Sounds like a list of greatest hits restaurants - but this is one Chef's resume. Meet Christin Bourgoise, the realest chef you've probably never heard of. We sat down and talked about her ambitious and Michelin starred journey through the fine dining world.
What is success? This week the ladies of Quiche my ass meet Mateo Simo. He's what you call someone that has created his own path and down plays his accomplishments. The standards of our industry can create a lot of self doubt. Tune in to this weeks episode of an inspirational story that Mateo is living.
Have you ever wondered why truffles are so expensive?? Where do they come from, how do they get here? What do they cost AND how do you even eat them?
In this episode we talk all things weddings! We talk about wedding trends that we hate, wedding food, working weddings, wedding planning and we talk about Nicole & our ghost hosts big day. Dahlia even gives a maid of honor speech---
Here is a true hustler of the culinary game! Frank Carrieri has done it all, and is here to share his stories. From savory to pastry, east coast to west coast and jobless to multiple jobs. We enter a few topics that really show the struggles of our world. The change that needs to be made and more importantly “where the f*** is hr?!?”
Have you ever realized how much celebrities influence us? Even in the culinary world. Is George Foreman even a chef?
Lauren Klein and Dahlia met in high school and now are rekindling the passion they both had for the industry in this episode. Talking about different work places and the treatment she received, to starting a new business venture and doing elaborate chocolate treats. She spends her days as a pastry chef but of the days off, still works hard. Thanks for listening and see Laurens work over at www.handcraftedbylauren.com
Today we're flipping the script- our guest for this podcast, Ian, will be asking Nicole and Dahlia some questions. A little bit of gossip, some backstory on how the podcast was started, how its going, and what the future may hold for it. Join us in getting to know the hosts a little bit better!
Great service starts with the right person. Ryan has been putting smiles on the faces of customers and employees for years now, and there's a story behind all of it. This episodes all about the simple little things that can make a dining experience worthwhile.
Rebecca & Jayce of Jayce Baudry French Pastry in Montclair NJ
Following the last episode with Nick, everyone got a little tipsy...
Dahlia chose the two biggest food nerds she could think of. Nicole and Nick- A Chef who formerly worked at Eleven Madison Park, The Modern & Per Se. Now working with Nicole on research and development/ food science. Who knows more? Or do they know anything at all?
Versailles has been recognized as the most famous Cuban Restaurant in the world. The apple doesn't fall far from the tree with this one. Gabby talks about what it was like to grow up in the restaurant industry AND her very own journey of becoming a chef.
Just a year ago today, Jess started selling chocolate because the pandemic hit and no one could get a job. Now she's selling chocolates all over the country and telling us the future she has with her company Borough Chocolates. With the help of other chocolatiers she gets advice and shows us that when things align, life just gets sweeter.
Ever wonder what it's like to be a bartender in NYC's prominent restaurants? How about starting a beverage program from the ground up? Here's Marcie, an amazing drink expert that shows us a world that Nicole and Dahlia couldn't imagine. Join us on our talk about late night guests, celebrity tequila, and more. We hope you get to enjoy an espresso martini or junglebird for this listen.
What's your favorite cook book? Do you buy them to follow the recipes or to find inspiration? Are you a collector or could you not care less like Dahlia?
The story of how the youngest girl in the kitchen lands herself a spot at the Culinary Olympics / Bocuse D'or
Working in catering allows you to see parts of the city that you otherwise would only dream of. There are eccentric guests, interesting hosts, breathtaking venues and a ton of unique experiences.
Is there anyone else out there who is fascinated by tea and in love drinking it? Anna is a tea professional who has turned her love of tea into a career. The questions are never ending. Dare I say it's as complex as wine?
How often do you hear of a woman chef rising to the top of a *** sushi restaurant? Masa was lucky to have her and WE are lucky to have met her. *Apologies for the technical difficulties. Around the 12 minute mark the microphones cut out. Judee's story was so interesting that we kept going.
Are you familiar with the French food culture? If so you might be shocked to hear that a Parisian would travel all the way to America to attend Culinary school.
If you had to make a list of 20 "famous chefs", how many of them would be women?
Visual and Performing artists come to the restaurant industry as "starving" artists who need supplemental income, yet a large percentage of them thrive & choose to stay.
This week the we sit down with Betty Pena, a Latina chef from the Bronx. We talk about the pandemic, hitting up the restaurant scene after a crazy year. Listen to us talk about treatment in the kitchen both good and bad.
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