Podcast appearances and mentions of Alvin Cailan

Septemburger's #1 seed, Umami Burger is up to bat! Michael has an axe to grind after the best burger in Los Angeles changed up their recipe a few years back Garrett outlines the rise and fall of Umami Burger in Resty Fact Round-Up, and why they have a shot at regaining respect once again Septemburger will pit Umami against Johnny Rockets next week What's Going On with Umami feeling like it's still going through the pandemic? The service staff definitely noticed they were being reviewed and changed their effort level drastically JUB's opening a day care! A bunch of people share Michael's disappointment in the recipe change in this week's Yelp from Strangers Michael opts to join Garrett for next week's You-Must Bowl punishment in solidarity Music by: James McEnelly (@Ramshackle_Music) Theme Song by: Kyle Schieffer (@JazzyJellyfish) We're on Patreon! Get an extra episode every month (August's episode: Burger King), extended Yelp from Strangers segments every other week, merch discounts, download access to our music including the 7 singles from our Olive Garden musical, and more! Patreon Producers: Sean Spademan, Joyce Van, & Sue Ornelas   Get our 5 Survival Tips for Casual Dining at www.finediningpodcast.com!   Send us your Umami Burger stories at finediningpodcast@gmail.com.   Follow us on TikTok and Instagram @finediningpodcast   Let us know where we should go next by leaving us a review on Apple Podcasts, Spotify, PodcastAddict, Overcast, or wherever you get your podcasts. We read every one!   Next time on Fine Dining: Johnny Rockets! Septemburger's winding down with the #8 seed. Can they pull off an upset against Umami Burger? Find out next week! Ever work at a Johnny Rockets? Send your stories to finediningpodcast@gmail.com.   Totally Not Sponsored By: JUB

Septemburger's #1 seed is up to bat, and what was once Michael's favorite burger in LA has had some temultuous times, it's time for the boys to review Umami Burger! Hear what Michael & Garrett have to say ahead of Umami's match-up with #8 seed Johnny Rockets next week!   Download the full Umami Burger episode this Wednesday wherever you get your podcasts! Music by: James McEnelly (@Ramshackle_Music) We're on Patreon! Get an extra episode every month, extended Yelp from Strangers segments every other week, merch discounts, download access to our music including the 7 singles from our Olive Garden musical, and more! Patreon Producers: Sean Spademan, Joyce Van, & Sue Ornelas   Get our 5 Survival Tips for Casual Dining at www.finediningpodcast.com!   Follow the pod on TikTok and Instagram @finediningpodcast   Let us know where we should go next by leaving us a review on Apple Podcasts, Spotify, PodcastAddict, Overcast, or wherever you get your podcasts. We read every one!

*Season Finale* Alvin Cailan is a chef, author, and host of The Burger Show on First We Feast. Alvin grew up in a Chicano section of LA as an AMBOY (American raised Filipino), and trained as a world-class chef with Thomas Keller before striking out on his own as founder of the now iconic breakfast brand Eggslut. Alvin and Rich Tu sit down and talk about his early days as a "tournat", how grind culture has changed, his love of Filipino cuisine, and how he has become the most high profile in voice America's Filipino food movement. Check out FirstGenBurden.com for all the episodes Follow us @firstgenburden and Rich Tu / @rich_tu Audio produced by Timothy Simonson / @timwicked Illustration by Eugenia Mello / @eumiel Thanks to DesGin for their support _______________ --- Send in a voice message: https://anchor.fm/firstgenburden/message Support this podcast: https://anchor.fm/firstgenburden/support

December 16, 2022 All Out Hosted by: Rico Special Guest: Chef Alvin Cailan of First We Feast's The Burger Show joins us in the Monster studio LIVE with Rico - #AlvinCailanGoesAllOut #AlvinCailan

Carmina and Patch embark on a business trip to learn more about just a few of the many inspiring Filipino entrepreneurs making waves in the global market. Join their exploration of these individuals' journeys to success! You can now get JeepneyTrip merchandise by clicking here!Thanks to JeepneyTrip's sponsor, SOLEPACK. Go to thesolepack.com and enter JEEPNEYTRIP10 at checkout for a 10% discount. For additional reading:  Where in the world is Dado Banatao? | Philstar.com, Loida Nicolas Lewis, Loida Lewis, Fil-Am lawyer, business icon, philanthropist, human rights advocate, Furne One – Everything Cebu, Who Is Fashion Designer Michael Cinco, Josie Natori - Forbes, Monique Lhuillier | Fashion Designer Biography (famousfashiondesigners.org), Memories of Philippine Kitchens, 25 years after: Amy Besa & Romy Dorotan on the pains and glory of being New York restaurateurs, Dale Talde, Chef Alvin Cailan, and Auro Chocolate.View these to learn more: Dado Banatao: Success Story of Filipino inventor and tech innovator, A Farmer's Son, Sheila Lirio Marcelo, Founder & CEO of Care.com | MAKERS, and The Burger Show.  Visit https://jeepneytrip.buzzsprout.com or email at jeepneytrip@gmail.com. See https://www.buzzsprout.com/privacy for Privacy Policy. 

Hello and welcome to another episode of Tasty Pages, a podcast by Cooking The Books! In this episode, we discuss 'Amboy' by Alvin Cailan. We also chat about our (and your) last meal on Earth. And there's a lame food joke! You can purchase the book here: https://amzn.to/3qG9scH --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/tastypages/support

Johnny Lee is the Chef/Owner of Pearl River Deli. Lee is a Los Angeles native whose humble beginnings started at McDonalds to working front of house as a waiter and restaurant manager at a Chinese restaurant in Colorado. His love for the hospitality business grew from these experiences and led him back to LA at the time when food trucks were booming. We fast-forward to Lee running the kitchens at Sticky Rice and Alvin Cailan's Eggslut in Grand Central Market before finally creating his own pop-up; which was so successful at the peak of the pandemic that it evolved into his brick and mortar restaurant located in the Far East Plaza in Chinatown. Lee also shares with us his dream of having a sustainable restaurant.

Alexandra Cuerdo is an award-winning director and writer recently named one of the 100 Most Influential Filipina Women In the World. Her feature directorial debut ULAM: Main Dish is the first Filipino food documentary to achieve worldwide distribution and she recently released a book with Eggslut founder Alvin Cailan, titled AMBOY: Recipes From the Filipino-American Dream. Rich and Allie have a laugh-filled conversation about her beginning in the film industry as George Clooney's assistant and how Ulam stemmed from a love of tradition, food, and the desire to see more brown faces in film. Also they discuss how her recent Asian rave documentary Dancing on My Own became a much more personal story about coming out to her mother. LINKS Check out FirstGenBurden.com for all the episodes. Follow us @firstgenburden and Rich Tu / @rich_tu Thanks to Listening Party and DesGin for their support. --- Send in a voice message: https://anchor.fm/firstgenburden/message Support this podcast: https://anchor.fm/firstgenburden/support

“Filipino food is at the center of the social calendar. It’s at the center of how we live our lives. It’s a way of expressing love and it’s a way of expressing community.” Chef Alvin Cailan, one of the country’s most celebrated Filipino chefs, and award-winning director Alexandra Cuerdo are out with a new cookbook all about Filipino food. The book, titled "Amboy: Recipes from the Filipino-American Dream,” paints a rich and exciting picture of Filipino food and Alvin’s melding of tradition and innovation as he brings this food into the kitchens of America. There are almost four million Filipinos in the Unites States. Why is Filipino food not more commonly found? How should we approach making this in our home kitchens? Alvin Cailan's career began with a classical French culinary education at Oregon Culinary Institute, followed b stints at some of the West Coast's finest restaurants. Chef Alvin first grabbed the public's attention as a trailblazer in the culinary world when he launched the Eggslut food truck in Los Angeles. Chef Alvin is now focusing on his true passion: bolstering the modern Filipino food movement across the country, and today, he is arguably America's most high-profile champion of it. He is planning to open his next restaurant, Amboy, in Los Angeles soon. He has been featured in prestigious publications like Bon Appetit, Food and Wine, and Bloomberg. Alvin is also the host of the hugely popular The Burger Show on the Complex/First We Feast YouTube channel. Alexandra Cuerdo is a writer and director, recently named one of the 100 Most Influential Filipina Women In the World by the Filipina Women's Network. Her feature directorial debut, Ulam: Main Dish, is the first Filipino food documentary to achieve worldwide distribution, which Jonathan Gold called a "love letter" to Filipino food. Her work has been featured in the New York Times, the Los Angeles Times, BuzzFeed, Vogue, TimeOut, Eater and more. She is based in Los Angeles and New York. -------------------------------------- Please consider supporting Talking Beats with Daniel Lelchuk via our Patreon: patreon.com/talkingbeats In addition to early episode access, bonus episodes, and other benefits, you will contribute to us being able to present the highest quality substantive, long-form interviews with the world's most compelling people. We believe that providing a platform for individual expression, free thought, and a diverse array of views is more important now than ever.

AmboyBy Alvin Cailan Intro: Welcome to the number one cookbook podcast, Cookery by the Book with Suzy Chase. She's just a home cook in New York City, sitting at her dining room table, talking to cookbook authors. Alvin Cailan: Hello everyone. It's Alvin Cailan, and I have a new cookbook out called Amboy: Recipes from the Filipino-American Dream. You can also find me as the host of The Burger Show too.Suzy Chase: In the preface you wrote "Eggslut Chef writes first cookbook! If you're looking for 100 food porny egg sandwich recipes, then you're going to be extremely disappointed in this book." So you kicked this cookbook off, talking about working your butt off for two years, sacrificing friendships and leveraging all your credit cards for the brand it has become today. Can you talk a little bit about how your brand has evolved and what Amboy means to you?Alvin Cailan: Oh, wow. Starting Eggslut was, was one of the most difficult things I've ever done in my life. I really do believe it was like a Masters and a PhD in, restaurant and hospitality management. But I think the most clearest way I can explain that introduction and the transition into Amboy is that I created Eggslut, but I am Amboy like Amboy is who I am. It's what my Grandma called me when I was younger. She would describe me to her friends at church as Amboy, meaning, American born and it stuck with me. And then as I went through this journey through my culinary career, I realized that Amboy is actually the definition of my style of cooking, because it takes all the influences of my culture being Filipino and, mixing it with all of the recipes that I've, I've learned either professionally or through where I live.Suzy Chase: You say, this is a story about a brown kid from a brown family whose roots are in Southeast Asia. Talk a little bit about not feeling American enough or Filipino enough.Alvin Cailan: And didn't speak English until I was five years old. I think my parents tried to speak Tagalog to me from the moment I started to talk till I was five, because they knew that I was going to go to school in America and learn English. So they were going to leave, the English teaching to the teachers. So when I first started school in kindergarten, you know, I would say, and pronounce things weird. And it was always kind of like, I was the odd ball out because I also grew up in a predominantly Mexican neighborhood. And so I was already the most different one out of everybody. Then after school, when school was over and it was summer vacation, my parents would ship me off to the Philippines to hang with my Grandma. And when I was in the Philippines, I wasn't Filipino enough for the Filipinos. I was still just the American boy. So my entire life been trying to figure out my way either in American culture or in Filipino culture. And honestly, I've just really embraced the fact that I'm a first generation Filipino American, and I'm owning it. I'm not ashamed of who I am. I'm actually really proud of being Filipino, but I'm also like very, very, very American.Suzy Chase: You know, what cracked me up in the book was your dad was brother Tony, the leader of the Lips To Lips Gang.Alvin Cailan: So, yeah, my Dad.I had no idea until I started going to the Philippines and, and it was kind of like a weird, like Michael Corleone moment in the Philippines when we would arrive at the airport and seven dudes would come pick us up and we would roll in a caravan back to our native province. And while we were there, people would line up to talk to my Dad and I would never understand it. And one time I was being disciplined by my father in front of his Dad. And his Dad ended up saying like, Hey, why are you so tough on this kid? You're a knucklehead too. And my Grandfather ended up telling me like, yeah, your Dad was the leader. Like, he was like the leader of the band. He had a group of friends and he was the boss. And I was like, I had no idea. So now I use that against my Dad. Every time he gets mad at me, when I do dumb things,Suzy Chase: I heard you say once that your parents are pretty big haters, do they love what you're doing now?Alvin Cailan: They're tossed up. Like they couldn't understand me being a cook. And then now they don't understand me being a TV personality slash businessman because, you know, I'm always busy and just having lunch or dinners, I have to schedule you a month out and they don't understand that. My Dad's kind of worked his way around it, where he just comes and visits to me at work. My Mom's more of a home body. She lives in her little bubble and she doesn't venture out. So she's a little bit more of a hater than my Dad, but you know, we're working on it.Suzy Chase: You say, sauce is a magnifying glass for food. Tell us about that.Alvin Cailan: Ooh. I mean, so this is another quintessential Amboy, theory, right? Because Filipino food is relatively saucing. Lots of things are one pot wonders. And so growing up, I, you know, I had an affinity for sauce, everything I had to have. I mean, I like ketchup and it's almost on an embarrassing level, but I realized that like a lot of like American food that I eat is very dry. And I was like, man, like fried chicken when you eat fried chicken. And it's just like the juiciness of the fried chicken and that's it. And so it's different from Filipino culture because if we have fried chicken in the Philippines, we eat that with an all purpose sauce, which is like a brown sugar bread crumb and like chicken liver sauce. And it's, it's super, super good. And then growing up, my Grandmother used to serve us fried chicken and I would add, Ketchup to it. And like when I went to culinary school and it was fried chicken week, I'd asked the chef. I said, Hey, chef, new century, we have all this fried chicken that we made. Is there any catch-up in it that I could use with it? And people were like, what, what are you doing? I'm a big fan of sauce. And then even through my culinary career, you know, I've always excelled in the saucier station. Uh, it was one of the things that like, I love building flavors, you know, with stock and all that stuff. So actually believe that sauce doesn't take away, but it can definitely enhance dishes.Suzy Chase: And do you think you got that love of sauces from your grandma, Emma, who was really your great Aunt?Alvin Cailan: Oh yeah. A hundred percent. She, so she, she brought in the fanciness into my life. She, she was married to a French chef and she, herself actually is still cooking. She has her own cafe in Montreal or Quebec and she, she taught me so much. I mean, like one of the first sauces I ever learned was just the simple mayonnaise with Dijon mustard. And I ate it with crudité and being seven years old, growing up in a blue collar town in Pico Rivera, eating crudité with dijon mustard and mayo was definitely a pinkies up type of situation. And I, I loved it. I was like, Oh my God, I know this is fancy. And my friends would probably make fun of me, like during the lunch hour, but I am, I'm going to show this off and I'm going to show people. And you know what, honestly, that actually like, kind of helped me socialize when I was younger. And when I was a kid, because I would always bring weird, ketchup in mayo sauce, we would mix sauces during our lunch hour at school. And we would mix sauces that we would get in the cafeteria. So, yeah, I think I definitely have my, my Grandma, I'm not to blame for that. And, uh, also my best friend, Mark Tagnipez growing up, he was like, he was literally the first person I talked to, um, on my first day of kindergarten. And, um, he's also a chef now in Melbourne in Australia. So, you know, food and sauces and all of that really like run deep in our veins.Suzy Chase: In the cookbook. You have some tips on how to make the perfect pot of rice. What is the number one thing I'm doing as a home cook to mess it up?Alvin Cailan: Well, number one is you have to clean your rice. You have to rinse your rice because it has a lot of that excess starch. And it has like a gritty mealy texture to it when you cook. So when you rinse off that, extra starch and, when they dry the rice granules, it also has like residue and honestly, in the mentality of a Filipino you're in the old world, they would have these gigantic nets and they would dry rice, and it wasn't necessarily considered sanitary. I remember vividly my grandma tossing rice in her patio and picking out all of the pebbles in the little rocks that came from the rice pods. And so we were taught to thoroughly, thoroughly rinse your rice, even if it was packaged, bought rice at the store. And honestly it really does make a difference because I actually had to fire a line cook for not washing the rice and really getting bombarded by Asian Americans on Yelp, because that day they totally could tell that the rice wasn't cleaned. Oh my gosh. I think Asian-Americans probably can tell, because I think all of Asia at such a young age, we were taught to thoroughly, thoroughly rinse the rice.Suzy Chase: So I have a couple of egg related questions for you and they're super random. So why do we need to crack eggs on a hard flat surface?Alvin Cailan: I personally believe that it prevents the shell from a breaking like the thick white membrane. When you have fresh eggs, there's usually, like the idea of the anatomy of the egg would be the thing whites, the thick whites and the yolk, and what you don't want is the thick whites to break. Cause when you crack them into a pan, you don't want the whites to run out you kind of want it to stay in a kidney shaped form. That's one. And also when you crack eggs on the side of a bowl it's harder for me to control when I crack it all, all open because I have to stick my thumbs in between the crack that I made and then open it. So I think really it's just to prevent the shell from mixing with your egg.Suzy Chase: And here's my other question. Why do you crack cold eggs into a cold pan?Alvin Cailan: I personally think that when you cook eggs and when you start off scrambled eggs specifically, fried eggs are a different story, but scrambled eggs have to be cold eggs in a cold pan because I don't know if you've ever had, uh, like when you've made scrambled eggs and then it kind of has like this, like a watery consistency after it's cooked. It prevents, it, prevents that from happening. It really just gives you the creamiest and, fluffiest scrambled egg, when you start off that way.Suzy Chase: Okay. Here's my last one. What's the deal with chives and eggs?Alvin Cailan: Oh my gosh. It's like peanut butter and jelly. It's something that doesn't take away from each other. Like the egg flavor does not take away from the chive flavor. The chive flavor doesn't take away from the eggs together. It's just married beautifully. It's it's like harmony in a bite.Suzy Chase: I have to hand it to you for being so brutally honest in this cookbook, especially the chapter entitled The Reality of Success. It really shows the struggle and pull between your creative concept and control and losing that by leveling up your brand. What advice would you have for chefs figuring out exactly what they want to be.Alvin Cailan: For people seeking advice I always give you the option or I say, where do you want to end up? What is the end goal? Do you want to be a rich millionaire with multiple locations vacationing in, Greece? Or do you want to become a James Beard award winner or, you know, cause those are two completely different worlds. And so when you become successful and your brand is now visible, it almost becomes a household name. You have to examine yourself as a chef. Do you want to stay creative and make amazing dishes and teach different generations so that they become great chefs? Or do you want to capitalize and become a business mogul? And that's the crossroad, that's the fork in the road that you have to choose and whichever path you choose, you stick to it and you make your decisions based off of that one particular goal, like in the kitchen it's everything to me. And when I see customers come in and out of my restaurant and they're happy, it honestly makes everything the hard work, the sweat, the blood, the tears worth it. And no monetary figure for me can ever replace that.Suzy Chase: That's deep.Alvin Cailan: Yeah. It's really deep because a lot of people think like when, when you have dreams and goals and you're just setting foot on, trying to accomplish those goals. You never, ever planned for what would happen once you achieve those goals. I was one of those guys where like, I was like, all right, well, I'm going to make a brand. I know it, it feels good. It feels right. I think we're going to kill it. But by the time I got to the point where we were had four hour lines at the restaurant, we were winning awards left and right. You know, I really did have a hard time choosing whether or not to become the next, Ronald McDonald versus do I want to follow the footsteps of my mentors and chefs that taught me along the way. And I went the old school route and now I feel like my job is more than just a chef. It's like more of like a teacher and, and almost like a counselor.Suzy Chase: Speaking of killing it. When you were at Chef's Club Counter here in New York City, I couldn't get a table to save my life. It was always packed. So I was excited to cook up The Slut on page 286, because I couldn't get one made by you. Now, this dish changed your life. Ruth Reichl basically got the word out. Celebrities fell in love with it. And you even did a popup with Drew Barrymore in Aspen. How is this dish similar Jöel Robuchon's?Alvin Cailan: Oh, it's definitely 100% influenced by Jöel Robuchon. Jöel Robuchon was my chef idol growing up. And when I was in culinary school, he was going through like, he had like 18 Michelin stars at that time when I was in culinary school. And he was just like the Michael Jordan of it all. And so when I made potato puree or mashed potatoes, I always use his recipe. And I remember doing this particular dish, the coddled egg dish in a martini glass for like a final in culinary school. And I was like, well, that is such a pretentious dish, but it could totally be a cool dish. And kind of like for the masses, if we did it in a mason jar, when I created Eggslut and we were menu testing, I used to buy those eight ounce mason jars or six ounce mason jars at the grocery store. And, I would pipe the potato puree in the mason jar, crack an egg on it and then slow poach it in a pot of simmering water. And honestly it didn't skip a beat. It was amazing. And I have to thank, Jöel Robuchon for that inspiration.Suzy Chase: It's, mind-blowingly simple.Alvin Cailan: It is. Again, it's like the harmony of simple ingredients and everything having an affinity for each other and then all of that in your mouth, just giving you the best experience possible.Suzy Chase: So tell me a little bit about your latest concept, Amboy.Alvin Cailan: Well, so Amboy is, it's like it's a loose term, right? It's it's who I am. And so in February, when we were thinking about opening a restaurant before COVID, we wanted to create a burger shop during the day and a steak shop at night with Filipino flair in the evening, and then COVID happened in the citywide shutdown happened. And, it was super hard for us to get provisions, eggs, bacon, meat. You know, I was ordering off of grocery apps and what was arriving at my home was just awful. I mean, I was ordering New York strip steaks and I was getting chuck steaks delivered. I was growing frustrated with it. So we pivoted the restaurant, we really put a focus on selling raw meat, eggs, and bread and bacon and hot dogs. And it was for the community. And really the community was like, yes, we need this because at the time there was like a looming meat shortage happening. And, we definitely were able to offset that for the household consumer and the neighborhood is, has taken ownership of who we are. And now we are, one of the better burger restaurants in the city and also a boutique butcher shop.Suzy Chase: So now on to my new segment, this season called Last Night's Dinner, where I ask you what you ate last night for dinner.Alvin Cailan: Oh, wow. Okay. That's easy. We, usually don't sell any old cuts of meat, in the case. So on Wednesday nights we take home a lot of the like three or four day old steaks that were in our case. So last night I cooked a couple of Denver steaks and a Picanha steak. And we ate that, believe it or not, which just ate it with bread. And it was delicious.Suzy Chase: You're a huge hip hop head. What is your favorite rap song of all time?Alvin Cailan: My favorite rap song of all time, even though it's almost like bad to talk about him right now because of who he has been in....Suzy Chase: Are you going to say Kanye?Alvin Cailan: Yes. Yeah. So the song Runaway it's pumped full of ego, cause there's like a five minute instrumental riff before the lyrics even start. But that, that song Runaway really describes who I had to be in order to become who I am today. And it was because I had to sacrifice a ton of things and you know, I was called half of everything in that song. But if you can relate to that song you can, you understand that through all the hardship and through all the loss of friends and family at the same time, you kind of have to celebrate the fact that you made your dream come true and you can have the best of both worlds. Honestly, that song has resonated to me a lot. And it's kinda hard to listen to now, because all I could hear is Kanye's, current rants in the news and stuff like that. But that is definitely one of them. And then I think before Eggslut and before success, two-part so that was my current favorite song. And secondly, when, before all of that, it was always, I Got Five On It by The Loonies.Suzy Chase: From back in the neighborhood.Alvin Cailan: Yeah. That was my old school jam. That was like the anthem of our neighborhood. And yeah, those two songs I think are some powerful hip hop songs and in my personal life.Suzy Chase: Where can we find you on the web social media and in LA?Alvin Cailan: I made it super easy for everyone. It's just @AlvinCailan on Twitter, on Instagram. And then on Facebook, it says my full name, super easy.Suzy Chase: I cannot thank you enough for pulling this story out of your heart and putting it down on paper. And thanks for coming on Cookery by the Book podcast to celebrate my 200th episode with me.Alvin Cailan: Hey, thanks for having me.Outro: Subscribe over on CookerybytheBook.com. Thanks for listening to the number one cookbook podcast, Cookery by the Book.

The Burger Show star and Filipino LA kid is back to discuss his new Chinatown burger and butcher shop, which has quickly become one of Jordan's favorite spots. Then, the fellas talk Alvin's new cookbook Amboy: Recipes From The Filipino American Dream, and somehow Jordan works his childhood Shabbat brisket into the conversation again.     

This week, on Inside Julia’s Kitchen, host Todd Schulkin welcomes Chef Alvin Cailan, creator of Eggslut. Todd and Alvin discuss his new book, Amboy, and what Filipino-American food means to him. As always, Alvin shares his Julia Moment.Heritage Radio Network is a listener supported nonprofit podcast network. Support Inside Julia's Kitchen by becoming a member!Inside Julia's Kitchen is Powered by Simplecast.

This week, Liberty and Patricia discuss Winter Counts, Spellbound, The Great Offshore Grounds, and more great books. This episode is sponsored by TBR, Book Riot’s subscription service offering reading recommendations personalized to your reading life, MIRA Books and Lies Lies Lies by Adele Parks, and Impersonation by Heidi Pitlor, now available from Algonquin Books. Pick up an All the Books! 200th episode commemorative item here. Subscribe to All the Books! using RSS, iTunes, or Spotify and never miss a beat book. Sign up for the weekly New Books! newsletter for even more new book news. BOOKS DISCUSSED ON THE SHOW: Winter Counts by David Heska Wanbli Weiden  Spellbound by Bishakh Som The Great Offshore Grounds by Vanessa Veselka Sitting Pretty: The View From My Ordinary Resilient Disabled Body by Rebekah Taussig The Comeback by Ella Berman Don’t Tell Me to Relax: Emotional Resilience in the Age of Rage, Feels, and Freak-Outs by Ralph De La Rosa The New Wilderness by Diane Cook His Truth is Marching On: John Lewis and the Power of Hope by Jon Meacham WHAT WE’RE READING: Disability Visibility: First-Person Stories from the Twenty-First Century by Alice Wong Annie and the Wolves by Andromeda Romano-Lax MORE BOOKS OUT THIS WEEK: Ink and Sigil by Kevin Hearne  Letters from Cuba by Ruth Behar Slum Virgin by Gabriela Cabezón Cámara, Frances Riddle Vesper Flights by Helen Macdonald Aria: A Novel by Nazanine Hozar Squeeze Me: A novel by Carl Hiaasen  The Book of Unconformities: Speculations on Lost Time by Hugh Raffles At Times: New and Selected Poems by Brooke Horvath Pluses and Minuses: How Math Solves Our Problems by Stefan Buijsman Here to Stay by Adriana Herrera Entwined by A.J. Rosen The Butterfly Effect: Insects and the Making of the Modern World by Edward D. Melillo Summer: A Novel (Seasonal Quartet) by Ali Smith The Sprawl: Reconsidering the Weird American Suburbs by Jason Diamond The Frightened Ones: A novel by Dima Wannous, Elisabeth Jaquette (translator) Tales from the Ant World by Edward O. Wilson Count Luna by Alexander Lernet-Holenia, Jane B. Greene (translator) Death of a Telenovela Star by Teresa Dovalpage You Lucky Dog by Julia London The Erratics: A Memoir by Vicki Laveau-Harvie Deepfakes: The Coming Infocalypse by Nina Schick They Called Us Enemy: Expanded Edition by George Takei, Justin Eisinger, Steven Scott, Harmony Becker An Inventory of Losses by Judith Schlansky, Jackie Smith (translator) Farewell, Ghosts by Nadia Terranova, Ann Goldstein (translator) Winning the Green New Deal: Why We Must, How We Can by Varshini Prakash and Guido Girgenti The Companion by Katie Alender  The Exiles: A Novel by Christina Baker Kline Song of the Court by Katy Farina Hidden (The Texas Murder Files Book 1) by Laura Griffin The Hierarchies: A Novel by Ros Anderson The Butcher’s Daughter: A Foundlings Novel (The Foundlings) by Wendy Corsi Staub  Superman’s Not Coming: Our National Water Crisis and What We the People Can Do About It by Erin Brockovich The Inugami Curse by Seishi Yokomizo, Yumiko Yamakazi (translator) Ghost Flames: Life and Death in a Hidden War, Korea 1950-1953 by Charles J. Hanley  The Mother Code by Carole Stivers American Dreams: Portraits & Stories of a Country by Ian Brown Where Dreams Descend: A Novel (Kingdom of Cards) by Janella Angeles The Habsburgs: To Rule the World by Martyn Rady Children of Ash and Elm: A History of the Vikings by Neil Price Murder Most Puzzling: 20 Mysterious Cases to Solve (Murder Mystery Game, Adult Board Games, Mystery Games for Adults) by Stephanie von Reiswitz  The Presidents vs. the Press: The Endless Battle between the White House and the Media–from the Founding Fathers to Fake News by Harold Holzer The Last Great Road Bum: A Novel by Héctor Tobar Now That I’ve Found You by Kristina Forest The Growing Season: How I Saved an American Farm–and Built a New Life by Sarah Frey  The Wrong Mr. Darcy by Evelyn Lozada The Family Clause: A Novel by Jonas Hassen Khemiri, Alice Menzies (translator) El Jefe: The Stalking of Chapo Guzmán by Alan Feuer The Burning Kingdoms (The Smoke Thieves) by Sally Green Elatsoe by Darcie Little Badger, Rovina Cai (Illustrator) Kodi by Jared Cullum Midnight at the Barclay Hotel by Fleur Bradley, Xavier Bonet The Saddest Words: William Faulkner’s Civil War by Michael Gorra The Woods by Vanessa Savage  When I Was You by Amber Garza Vision by Julia Gfrörer Final Cut: A Novel by S. J. Watson Livewired: The Inside Story of the Ever-Changing Brain by David Eagleman The Vegucated Family Table: Irresistible Vegan Recipes and Proven Tips for Feeding Plant-Powered Babies, Toddlers, and Kids by Marisa Miller Wolfson, Laura Delhauer Kind of a Big Deal by Shannon Hale When the Light of the World Was Subdued, Our Songs Came Through: A Norton Anthology of Native Nations Poetry by Joy Harjo Love Sold Separately by Ellen Meister  Bright Raven Skies by Kristina Perez White Hot Light: Twenty-Five Years in Emergency Medicine by Frank Huyler The Artifact Hunters by Janet Fox You Ought to Do a Story About Me: Addiction, an Unlikely Friendship, and the Endless Quest for Redemption by Ted Jackson Clown in a Cornfield by Adam Cesare The Royal Governess: A Novel of Queen Elizabeth II’s Childhood by Wendy Holden Beowulf: A New Translation by Maria Dahvana Headley The Con Code by Shana Silver Twin Daggers by MarcyKate Connolly The Memory of Souls (A Chorus of Dragons) by Jenn Lyons Traitor by Amanda McCrina Frankie Comics by Rachel Dukes Ironspark by C. M. McGuire Harrow Lake by Kat Ellis Darius the Great Deserves Better by Adib Khorram The Whitsun Daughters by Carrie Mesrobian The Seduction by Joanna Briscoe City Under the Stars by Gardner Dozois, Michael Swanwick Moss by Klaus Modick, David Herman (translator) The Truth about Baked Beans: An Edible New England History by Meg Muckenhoupt Beyond Repair: Encounters in a Fractured World by Sebastian Matthews The Assignment by Liza M. Wiemer Thread and Dead: The Apron Shop Series by Elizabeth Penney   Inventing Latinos: A New Story of American Racism by Laura E. Gómez Against the Loveless World: A Novel by Susan Abulhawa Best Debut Short Stories 2020: The Pen/Dau Prize  I Can Sell You A Body by Ryan Ferrier, George Kambadais Sisters by Daisy Johnson Killer Kung Pao: A Noodle Shop Mystery by Vivien Chien Spring: A Novel by Leila Rafei Amboy: Recipes from the Filipino-American Dream by Alvin Cailan, Alexandra Cuerdo In the Shadows of Men by Robert Jackson Bennett  Dispersion by Greg Egan See omnystudio.com/policies/listener for privacy information.

July 02, 2020 All Out with Rico, Karla, & Alvin Cailan

Bryan sits down with Chef Alvin Cailan, the man who set Los Angeles ablaze with his breakfast-inspired joint, Egg Slut, and spun it into a career beyond the bagel and into mainstream food culture as host of The Burger Show on First We Feast.

Alvin Cailan, chef and host of First We Feast’s The Burger Show, along with Cleveland chefs, Brett Sawyer and Vince Thomascik from The Plum and Good Company, and David Kocab from Ushabu, sit down with Bryan to discuss their favorite burgers—locally, regionally and nationally.

In 2011, Chef & Restaurateur Alvin Cailan used his savings to take out a lease on an old food truck and invest in a dream called Eggslut. Listen in as Alvin shares his in-depth experiences of navigating extreme sacrifice, self-doubt and a new leadership role during Year 1 of building what is now one of the world's favorite breakfast sandwich spots. About Alvin Cailan: Pico Rivera, CA local Alvin Cailan is the Founder of Eggslut and The Usual. He is the author of the upcoming Amboy Cookbook and host of The Burger Show on First We Feast.

Burgers, burgers, burgers, and more LA burger talk with The Burger Show man himself, and we talk eggslut, Filipino food, New York vs LA, horrific Jack in the Box creations, and that iconic black beanie. AIR JORDAN: A FOOD PODCAST is brought to you by Goldbelly & RC Provisions. Visit their Instagram profiles and websites for more info.  

In part 2 of my extraordinary chat with chef-restaurateur-activist Alvin Cailan, we delved deeply into his socio-political motivations, but we still managed to fit in some laughs. Cailan says he's always been motivated to confound the pessimism he frequently encountered growing up, akin to what former President George W. Bush described as "the soft bigotry of low expectations." "I grew up in the early 1990s in the rebellious era of gangster rap and...the rise of the immigrant voice," Cailan tells me, and that spirit helped him push back against the people in his hometown of Pico Rivera in California, who would tell him his ambitions were fantasies. "Everyone tells you, 'Oh, you can't do that.' 'Don't even think about going to UCLA or USC.' My whole entire life I've always been fighting for,'I can do it, too.'" That can-do attitude basically led to the creation of the popular web series he hosts on First We Feast, The Burger Show. After convincing the producers of the FOX cartoon Bob's Burgers to allow him to run a pop-up that offered burgers featured on the show ("I had seven days, seven chefs, seven pun burgers and we did out of my incubator in Las Angeles."), Cailan became known for his burgers. Or, as he puts it, "I became the burger dude. People started asking me to go on their shows, their podcast, whatever. Finally, [the producer] Justin Bolois...asked me if I can host this show he's working on." And he couldn't pass it up. "I love burgers," Cailan says. "I never really intended to be a TV or personality." The Usual, one of Cailan's restaurants in New York City, has an unusual sandwich board sign in front: "American comfort food cooked by children of immigrants." I ask him what the story is about that. "I want people to know, when they're coming here, they're going to have food cooked by people of color and it's American comfort food, but influenced by our ethnicity and our culture...It's American food in 2019." I also get Cailan to explain to me why you can't order one of his signature sandwiches at The Usual, but to find out what sandwich that is and why he can't give it to you, you're just going to have to listen to find out. -- The full transcript for this episode can be found over here at Serious Eats: https://www.seriouseats.com/2019/07/special-sauce-alvin-cailan-2-2.html  

Every now and then on Special Sauce, I just hit it off with a guest, feeling immediately as if I've known them all my life. That's what happened when I talked with Eggslut founder, chef-restaurateur, and ruckus-causer Alvin Cailan. Cailan, who grew up in an LA suburb, got his first kitchen job while still in his teen years, washing dishes at a retreat house run by the Catholic Church. His very religious mother thought it would keep her wayward son out of trouble, and it worked- sort of. "[I was] in my car on my breaks...getting stoned, and the next thing you know, a nun would knock on your window and was like, 'Hey!' And I'm like, 'Oh, my God'.... And so I slowly started to change, because their way of fixing that was giving me more responsibility.... At first, I was hired as a dishwasher, and the next thing you know, I'm the janitor. Next thing you know, I'm the prep cook, and the next thing you know, I'm on the line cooking food." After college, Cailan went into construction management, but his heart remained in cooking, big time. "It was very tough, because every day I would look up recipes, and then every Friday, when I'd get my check...I would go to the gourmet grocery store, I would go to Costco. I would break down whole tenderloins, and I would buy pork butts, and I would smoke them all weekend, and that was the thing I wanted to do. I was like, this is what I'm supposed to do. And one day, after wrapping up an invoice for $40,000 for a reconstruction of a bathroom, I think that was probably the line in the sand. I was like, I've got to do something different." Cailan moved to Portland, Oregon, where he worked in fine-dining kitchens and learned how to make charcuterie at Olympia Provisions. But, impatient to start his own project, he saved up some money and started Eggslut in 2010, serving a variety of gourmet egg sandwiches from a food truck. "I was approaching 30 years old, and I was like, man, I really need to step up my culinary game.... I wasn't really getting the opportunity to get the big-salary positions in these [fine-dining] restaurants, and so I was like, you know what? I'm going to take it up into my own hands." When Cailan first started Eggslut, he had enough money to keep it going for just six months- which meant he had six months to "cause some type of ruckus," as he puts it, and get his business noticed. "[My generation] is like the gangster rap/punk rock era of chefs, where, in 2010, 2011, there were so many celebrity chefs. I mean, there was—like, every single person was getting a show on the Food Network. They were either going on Cutthroat Kitchen, or they're going on Chopped, or Top Chef, and they were becoming these mega-superstars, but then these dudes that are, like, line cooks that are hard-working, who've been doing it for years, were not getting any visibility whatsoever." Cailan then moved back to Los Angeles and started another Eggslut food truck. There, a food critic forever altered the course of his career after trying his signature dish- the "Slut," a coddled egg set on what Cailan calls "[Joël] Robuchon buttery potatoes." Which food critic was it? All I'll say is that it's not who you'd think. Just listen to this week's episode of Special Sauce to find out. -- The full transcript for this episode can be found over here at Serious Eats: https://www.seriouseats.com/2019/07/special-sauce-alvin-cailan-part-1.html  

Chef Alvin Cailan is in the house. On this carbo-loaded episode, we’ll talk Costco and minivan nostalgia, burgers, fresh coconut milk, and how to make it as a young cook. You’ll also get the recipes for Cailan’s grandma’s famous carbonara, along with the Vienna Egg Salad Sandwich and the Seven League Pizza Burger. Plus, Karen the robot will read listener submitted MadLibs. 

Chef Alvin Cailan is a Filipino-American chef who grew up in Los Angeles, where he learned how to cook at a very young age. He attended the Oregon Culinary Institute, and later worked for culinary establishments such as Olympic Provisions, Bouchon, French Laundry, and more. Shortly thereafter, he opened his famed Eggslut (where he rose to fame), his chef-driven, gourmet concept which started as an egg-centric food truck but now has multiple locations throughout LA. Eggslut was inspired by his love for eggs and is now hailed as one of the best egg sandwiches in the country. He then opened Amboy, a Filipino fast-casual restaurant in Chinatown, LA, which focuses on Inihaw style lunches (grilled meats) and recently opened The Usual in NYC, where he showcases his personal approach to American comfort food like his signature The Usual Burger and Cajun Spiced Fried Chicken. Alvin is also the host of First We Feast’s The Burger Show which airs on YouTube and has been nominated for a Shorty Award. Why Food? is powered by Simplecast.

Richard and Jazmin catch up with founder of Eggslut, star of The Burger Show and possible Guru Alvin Cailan at the Pebble Beach Food and Wine Event. Richard asks Alvin about getting outside his comfort zone with the growth of Eggslut, Alvin talks about his passion for the food trumping his reluctance for stardom with The Burger Show, and Alvin shares the reasons behind his three month rule for new employees.

Hello!   Attila the Hun invaded Northern Italy in the year 452....   Episode #452 Segmented Thusly:   Movie Monologue = The Endurance, Batman Ninja, Ingrid Goes West and a Stephen Fry Gutenberg Press Documentary.   Television Talk = Do You Want to See a Dead Body? (Season #1) and Portlandia (Season #8)   Book Banter = Double Television Talk = Garth Marenghi's Darkplace   Game Gabbin' = Ni no Kuni II: Revenant Kingdom (15 Hours In)   Internet Intercourse = The Burger Show with host Alvin Cailan, The Buttpod European Tour and D&D Talk (Finding Women Players...?)

Cette semaine dans Bouffons, Guilhem clôt la série d’émissions sur la cuisine filmée par un retour aux sources : il nous parle des vidéos de bouffe sur YouTube.En première partie (01:59), Guilhem se rend chez Alexis Ainouz de la chaîne YouTube French Guy Cooking.En seconde partie (21:28), Guilhem discute avec Pharrell Arot, rédacteur en chef de Club Sandwich, la verticale bouffe de Konbini.Références entendues dans l’épisodeLes références d’Alexis :La chaîne YouTube de Rosanna PansinoLa chaîne YouTube et le site du chef anglais Jamie Oliver, sur lequel se trouve la série de recettes « Jamie’s 30-Minutes Meals »La vidéo de lancement par Jamie Oliver du concours « Search for a Food Tube Star »La vidéo d’Alexis pour le concoursLa vidéo de Felicitas Pizarro, gagnante du concoursLa chaîne YouTube de Felicitas PizarroLa série d’Alexis sur la pizza napolitaine maisonLa vidéo de réaction des chefs napolitains aux pizzas d’AlexisPour suivre Alexis Ainouz :Sa chaîne YouTube Alex French Guy Cooking et ses comptes Instagram, Twitter et FacebookLes références de Pharrell :Noma, le restaurant du chef René Redzepi : Refshalevej 96, 1432 København K, DanemarkLa pâtisserie du Meurice, par Cédric Grolet : 6 rue de Castiglione, 75001 ParisLa vidéo de Bon Appétit sur la découpe d’un cochon entierL’article de Pharrell sur sa tentative de pièce montéeLa série d’articles de Pharrell sur la maturation d’une viande : épisodes 1, 2, 3 et 4La vidéo de BBQ with Franklin sur le brisket (poitrine)L’article de Pharrell sur la création par Alvin Cailan d’un burger au croisement des franchises étasuniennes In-N-Out et Shake ShackLa chaîne YouTube EaterLa chaîne YouTube Momma CherriLa chaîne YouTube Binging with BabishLe livre Humains, un entretien entre le chef Guillaume Sanchez et le journaliste Henry MichelL’épisode 1 de la série Netflix Ugly Delicious, dans lequel le chef David Chang parle mozzarella avec le chef copenhagois Christian PuglisiLa chaîne YouTube ChefclubLa chaîne YouTube TastyPour suivre Pharrell Arot :Ses comptes Instagram et Twitter & la verticale Club Sandwich chez KonbiniRetrouvez Bouffons sur Mapstr, Instagram, Twitter et Facebook !Pour découvrir La Poudre, c'est par ici et pour découvrir Banquette, c'est par làBouffons est une émission de Nouvelles Écoutes animée par Guilhem Malissen. Réalisée par Aurore Meyer Mahieu. Montée et Mixée par Thibault Delage au studio L’Arrière Boutique. Production et coordination Laura Cuissard, avec l’aide de Marie Jactel.

Podcast recorded in Downtown Los Angeles. In this episode of PNN we had the pleasure of catching up with our friend Alvin Cailan. Alvin is owner/founder of the famous Eggslut restaurant, as well as the host of First We Feast's The Burger Show. Topics include hip hop memories, life at Complex, the potential of the Los Angeles Lakers (sorry about before Julius), and much more.

The Ringer's Joe House is joined by Chef Alvin Cailan to discuss the origins of 'Eggslut', his not-yet-released cookbook, 'Amboy', the rise of Filipino food, and Cailan's 'Last Meal on Earth' (2:45). Then House sits down with colleague and food-delivery corespondent Mallory Rubin to talk about the state of American food delivery (40:00).

This week on The Stew we welcome Anthony Cailan! He's a known wine mans around LA, has worked at Bestia, now at Hayden in Culver City, and also the younger brother of Alvin Cailan, the man behind Eggslut, and beyond. Jason and Andre chat with him about his wine training, some wine trends, fads, and myths, and then we tackle all of your twitter questions we didn't get to last week.

Host Dana Cowin draws you into her week of incredible eating--single original chocolate glazed doughnuts from Fany Gerson's Dough and super decadent Eggslut sandwiches from Alvin Cailan--before embarking on her interview with restaurant lawyer, Jasmine Moy. Moy's story will inspire anyone hoping to move out of an unfulfilling corporate job into a stimulating and fulfilling one. Bonus: Culinary expert Tina Ujlaki reveals the one condiment you need to buy right now.

On Episode 24 I have co-founder/executive chef of the highly successful restaurant Eggslut, Alvin Cailan. After dabbling in the streetwear scene Alvin moved to Oregon telling no one but his brother. Learning Farm-to-Table Alvin worked for free and juggled jobs to become a great chef and perfect his craft. With passion and great drive he took his experiences and created his own restaurant Eggslut. Years later Alvin now owns multiple businesses and has had amazing success. Learn more about your ad choices. Visit megaphone.fm/adchoices

On Episode 24 I have co-founder/executive chef of the highly successful restaurant Eggslut, Alvin Cailan. After dabbling in the streetwear scene Alvin moved to Oregon telling no one but his brother. Learning Farm-to-Table Alvin worked for free and juggled jobs to become a great chef and perfect his craft. With passion and great drive he took his experiences and created his own restaurant Eggslut. Years later Alvin now owns multiple businesses and has had amazing success. Learn more about your ad choices. Visit megaphone.fm/adchoices

Alvin Cailan is the man behind the extremely popular LA breakfast spot Eggslut.  He was nice enough to come by The Stew and talk about his journey from humble beginnings all the way to owning multiple businesses, how eggslut went from a food truck to and overnight success, his new restaurant ventures, and a bunch more!  Solid fella.