Podcast appearances and mentions of Brooks Headley

This week on The Go-To Mise en Place, we sit down with Gabe Pryce — chef, writer, ferret-wrangler and co-founder of Rita's in Soho.From a legendary (and surreal) childhood acting debut in Casualty to the kitchens of New York and the streets of Mexico City, Gabe shares the winding path that led him to co-create one of London's most beloved neighbourhood restaurants. We talk early days, industry heartbreaks, philosophical food writing, and why there's no shame in simply wanting to make a great chicken roll.He opens up about hospitality's hidden emotional weight, the long game of writing scripts that may never get made, and what it means to speak out when the food world's gatekeepers get it wrong. We also cover: ferrets named Lancelot, haunted basements, why London can't quite crack pizza by the slice, and the pure joy of a lamb's tongue dish that changed everything.And if that isn't enough, as always we get into Gabe's ultimate foodie weekend (spoiler: it ends in New York with a very big-collared shirt), his most haunting kitchen day, and the underrated genius of Brooks Headley's Superiority Burger.------Please leave us a great rating and a comment and share it with your friends - it really helps us grow as a show.If you're in the industry and are looking for the greatest POS system in the world than look no further as Blinq are tearing up the rulebook—no long-term contracts, no hidden fees, and no per-device charges. Just £49 a month for unlimited devices and 24/7 UK-based support that's always there, in person when you need it.Built for hospitality, by hospitality, blinq is the fastest, easiest POS system on the market—so intuitive, anyone can use it. And while others take weeks to get you up and running, with blinq, you're live in just 2 hours.Join the hospitality revolution today & use the code GOTOBLINQ to get your first month free - https://blinqme.com/ Hosted on Acast. See acast.com/privacy for more information.

It's been a very busy year for our two guests, Chris Hansell of Chrissy's Pizza and Brooks Headley of Superiority Burger. Brooks finally came back on the show! I really, really enjoyed this conversation with two big thinkers and, dare I say, dreamers. As former musicians, each is rooted in the punk-rock ethic and aesthetic, and we talk about how visual identity and dedication to craft dovetail with music and food in a unique way. Chris shares the story of his journey to pizza, from apartment pop-up to one of the buzziest openings in New York this year. And Brooks reflects on two years of Superiority Burger on Avenue A and his continued obsession for finding the highest-quality produce for his cooking in the East Village. What a fun talk!Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Kate, Kristin and Molly venture back into the user experience arena as they discuss recipe presentation in cookbooks. They highlight the need for this section to delight not distract and prioritize form over function as well as the need to write with a specific audience in mind. They discuss their thoughts as a consumer and developer on elements like: ingredients, equipment, serving size, prep time, method, sub-recipes, headnotes and bursts. Finally, they share their advice for recipe developers on things to think through and ways to research to bring clarity and individuality to their own work.Hosts: Kate Leahy + Molly Stevens + Kristin Donnelly + Andrea NguyenEditor: Abby Cerquitella Mentions Episode 91: The UX of Cookbook DesignEpisode 28: All About HeadnotesEpisode 42: How to Write Recipe TitlesEpisode 24: Genius Recipes with Kristin MigloreEpisode 59: Lerato Umah-Shaylor on AfricanaEpisode 33: Becoming the Writer You Want to Be with Andy BaraghaniEpisode 93: The Secret of Cooking with Bee WilsonEpisode 88: On Being a First-Time Cookbook Author with Michelle Braxton Visit the Everything Cookbooks Bookshop to purchase a copy of the books mentioned in the showGenius Recipes by Kristin MigloreBrooks Headley's Fancy Desserts by Brooks Headley

Jason Stewart is a DJ (playing as Them Jeans) and cohost of How Long Gone, a podcast that dips in and out of the food world with surprising and entertaining frequency. It was so great to have Jason stop by to talk about many things: punching up vs. punching down, cool email jobs, regional Mexican food chain Del Taco, breaking veganism, how Italian food in Italy is mid, Erewhon vs. Gelson's vs. Ralphs, and Brooks Headley's Fancy Desserts. If you don't know TJ, now you do. A real pleasure to have him on.More from Jason Stewart:We Pay Attention to What Podcast Host Jason Stewart Is Roasting [TASTE] ‘How Long Gone' Is in It for the Long Haul [New York Times]Brooks Headley Is Moving On to Focaccia [TASTE]How Long Gone 363: John Early [hlg]

This week my guest is Bill Corbett. Many people know him from his years working as a pastry chef with people like Sam Mason, Wylie Dufresne, Lincoln Carson, Michael Mina, and Daniel Patterson. But he left the world of pastry behind and is currently the executive chef and head of culinary at Salesforce. Bill has been recognized as the Best Pastry Chef 2011 from San Francisco Magazine, and in 2013 he was selected as one of the Top 10 Pastry Chefs in America by Dessert Professional Magazine.We talk about the transition from being a restaurant pastry chef, to overseeing Salesforce's Ohana floor kitchens and barista programs across the company's global towers. There are a lot of changes that come with a change like this. Bill discusses learning to be a better leader, and stepping away from the food.We also talk about punk rock, and Brooks Headley, and hear about how the Killed by Dessert events came to be. If you've never heard of them, they were a series of collaborative dessert events he did with Christina Tosi, Lincoln Carson, Francisco Migoya, Michael Laiskonis, and Brooks Headley. If you're a fan of pastry chefs, or want to hear about transitioning into the corporate food world, this episode's for you. Looking to hire employees for your restaurant? This week's sponsor is Savory Jobs, a job site only for restaurants. For just $50, get unlimited job postings for an entire year. Use discount code SAVORY10 to save 10%.===========Bill Corbett===========Bill's InstagramBill's TwitterKilled by Dessert - Check out the video================CONNECT WITH US================SUPPORT US ON PATREONGet the Chefs Without Restaurants NewsletterVisit Our Amazon Store (we get paid when you buy stuff)Connect on ClubhouseCheck out our websites (they have different stuff) https://chefswithoutrestaurants.org/ & https://chefswithoutrestaurants.com/Like our Facebook pageJoin the private Facebook groupJoin the conversation on TwitterCheck our Instagram picsFounder Chris Spear's personal chef business Perfect Little Bites https://perfectlittlebites.com/Watch on YouTubeIf you want to support the show, our Venmo name is ChefWoRestos and can be found at https://venmo.com/ChefWoRestos. If you enjoy the show, have every received a job through one of our referrals, have been a guest, , or simply want to help, it would be much appreciated. Feel free to let us know if you have any questions.

Links:Superiority Burger - our core value: humilityhttp://www.superiorityburger.com/Brooks Discogshttps://www.discogs.com/artist/934626-Brooks-HeadleyGorilla Biscuitshttps://en.wikipedia.org/wiki/Gorilla_BiscuitsFlex Your Headhttps://www.youtube.com/watch?v=p5-c2oc5V-gBorn Againsthttps://www.noecho.net/features/born-against-flyer-artGreat Chefshttps://www.youtube.com/watch?v=hxCQF0UjBH4Best Italian in Washington DChttps://en.wikipedia.org/wiki/Roberto_DonnaBrooks Headley Cookbookshttps://www.amazon.com/Brooks-Headleys-Fancy-Desserts-Award-Winning/dp/0393352382https://www.amazon.com/gp/product/B073VXWL67/ref=dbs_a_def_rwt_bibl_vppi_i0Ramones Review 1976https://www.nme.com/blogs/nme-blogs/morrissey-at-17-the-ramones-a-bumptious-band-of-degenerates-762330How Not to Write a Cookbookhttps://www.bonappetit.com/person/brooks-headleyGG Allinhttps://www.loudersound.com/features/blood-and-guts-16-facts-about-gg-allinDickshttps://www.discogs.com/artist/262965-Dicks999https://www.youtube.com/watch?v=WMw_u6t3eSUJunkyard - Not Flex Your Headhttps://badreputation.fr/epages/box28314.sf/en_US/?ObjectPath=/Shops/box28314/Categories/ARTISTES/J/JUNKYARDJon Hiltz’s Househttps://www.youtube.com/watch?v=_yMRjFHobichttps://www.discogs.com/artist/560236-Jon-HiltzChampiplehttps://www.youtube.com/watch?v=5glk4D0yTfQhttps://www.youtube.com/watch?v=ZEDQG-XpCoQSam McPheeters https://www.vice.com/en/contributor/sam-mcpheetershttps://www.vice.com/en/article/78dyya/the-dessert-psychoIan Vs Stevehttps://pitchfork.com/news/62081-steve-albini-and-ian-mackaye-interview-each-other-about-their-long-shared-history/Tonie Joyhttps://www.youtube.com/watch?v=D4IOfN19JkAThat unique smellhttps://happydonabelife.com/recipes/earthy-burdock-root-rice/James Beard Awardhttps://www.jamesbeard.org/awardsTomata du Plentyhttps://en.wikipedia.org/wiki/Tomata_du_PlentyPink Flamingoshttps://www.youtube.com/watch?v=KVic8sNVjVQUnion Square Farmer’s Markethttps://www.grownyc.org/greenmarket/manhattan-union-square-mCrif Dogshttps://www.tripadvisor.com/ShowUserReviews-g60763-d425781-r129655028-Crif_Dogs-New_York_City_New_York.htmlCoq Au Vinhttps://www.yelp.com/search?find_desc=coq+au+vin&find_loc=New+York%2C+NYPizza for “Display Only”https://1.bp.blogspot.com/-KSSkgBDMN9o/TyDTwf_gLpI/AAAAAAAAEAc/rewaw20zPPQ/s1600/PizzaCase.JPGSB Japanhttps://www.instagram.com/superiorityburgerjapan/?hl=enBill meant Woodside Thai Placeshttps://ny.eater.com/2019/8/23/20754728/thai-restaurants-food-nyc-best-elmhurst-woodsive-avenueAcademy Recordshttps://www.academy-records.com/Georgia Dinerhttps://www.georgiadiner.com/No Price Restuarantshttps://ny.eater.com/2020/2/12/21130516/menus-without-prices-oped-nyc-restaurantsCo2 Shortagehttps://www.theguardian.com/us-news/2020/apr/20/carbon-dioxide-shortage-us-food-water-coronavirusTropical Fantasyhttps://newsone.com/2022788/black-urban-legends-tropical-fantasy-soda/Prune Plumshttps://www.thedailyjournal.com/story/life/2014/09/17/septembers-best-kept-secret-prune-plums/15787313/MIke Watthttps://www.heavyblogisheavy.com/2017/04/26/always-riled-up-the-knowing-is-in-the-doing-mike-watt-an-interview/https://www.latimes.com/food/story/2019-09-03/mike-watt-minutemen-san-pedro-busy-bee

As a chef, Brooks Headley has won a James Beard Award, opened his own groundbreaking restaurant Superiority Burger, and authored two essential cookbooks. As a drummer, Brooks has played in some of the most influential hardcore and punk bands of the '90s and '00s—Born Against and Universal of Armageddon chief among them. As a reader Brooks is omnivorous, but a youthful love of Shakespeare is a tentpole in his bibliophilic development.

From playing the drums to being an elite pastry chef to cooking iconic vegetarian burgers, Brooks Headley produced excellence despite limitations. Dave speaks with the James Beard Award-winning chef of Superiority Burger about his journey.

On today's Upsell, Superiority Burger's Brooks Headley stops by to talk about his transition out of fine dining, his relationship with the neighborhood, and whether or not he would ever expand the beloved vegetarian burger shop. Pick up a copy of Superiority Burger's Cookbook, follow them on Instagram, and check out their website. Hosted by: Daniel Geneen (instagram/twitter) and Amanda Kludt (instagram/twitter). complain to us at upsell@eater.com Learn more about your ad choices. Visit megaphone.fm/adchoices

Brooks Headley fell in love with music while listening to Dr. Demento on his grandmother’s radio. He’s also had a lifetime obsession with food, leading to a career working in--and eventually owning-- restaurants. He talks to Joe about: having pragmatic dreams; being raised by an incredible, single mom; drumming for bands such as Universal Order of Armageddon, Born Against, Skull Kontrol, and (Young) Pioneers; cooking for the 1% at high-end restaurants; and how his love of fine food and punk rock converged to inform the creation of Superiority Burger, his vegan restaurant on Manhattan's Lower East Side.

Brooks Headley does not take vacations, read Yelp reviews, or make his burgers with beef. The chef-owner of New York City’s Superiority Burger and author of the new Superiority Burger Cookbook joined us for the latest episode to talk about vegetarian cooking, from fake meats to savory zucchini sludges that are cooked for hours. We talked about the advantages and disadvantages of cooking at a restaurant small enough to see the facial expressions of diners reacting to the food, and the inevitable occasional shock when an unsuspecting carnivore bites into a burger and finds there’s no meat inside.Also in this episode, we talked vegan cooking with Chloe Coscarelli, the author of Chloe Flavor.

The Ringer's Joe House is joined by musician and chef dynamo Brooks Headley to discuss his musical origins, his first kitchen experience, opening his restaurant, eating vegan, and some recipes from the 'Superiority Burger Cookbook: The Vegetarian Hamburger Is Now Delicious' (4:34). Then House links up with Juliet Litman for a classic 'House of Carbs' Food News (51:37).

In the first episode of “Meatless,” Alicia talks to Brooks Headley, chef and owner of Superiority Burger in New York City and the author of the Superiority Burger Cookbook. Written and presented by Alicia Kennedy Produced by Sareen Patel This is a public episode. Get access to private episodes at www.aliciakennedy.news/subscribe This is a public episode. Get access to private episodes at www.aliciakennedy.news/subscribe

In the first episode of “Meatless,” Alicia talks to Brooks Headley, chef and owner of Superiority Burger in New York City and the author of the Superiority Burger Cookbook. Written and presented by Alicia Kennedy Produced by Sareen Patel

Brooks Headley joins us and tells us all about his new Superiority Burger Cookbook! Anthony Bourdain tells us where he would bury Chris’ body. Follow Superiority BurgerFollow AJ the Space Boy @ajdigregorioFollow interesting person @matt_bigthinkFollow CarbfacePod on Instagram and TwitterTopics: Twelve-Hour Sudafed. The Interesting People Party. The Special People's Club. Shrimp on a white carpet. Monologues. Loverboy. Crosnes. Veggie Burgers are awesome. Silliness is our theme. Choke me out.

Brooks Headley, the punk-rocking, vegetable-whispering owner of Superiority Burger in NYC, says he's "almost insistent upon only being in bands with extremely volatile characters, myself included." In this week's episode of Special Sauce, I talk with Headley, the author of Fancy Desserts, about food and music—the connection between the two obsessions goes way back for him, though he doesn't allow any music in his restaurant kitchen. 

Since I last talked to Myffy Rigby, she's left Time Out Sydney (and boy did she go out memorably – one of her last hurrahs was an incident involving a nude bartender and dog track). Then she became the current editor of the Good Food Guide and the creative director of Good Food Month. In this podcast, we talk about the sleep she's lost over working on the guide, and how she tracked down the guests she wanted for Good Food Month (including the ones who got away, but hopefully will appear next year – I have my fingers crossed so badly about Brooks Headley making it on 2016's bill)! Myffy also talks about highlights from the Good Food Month program and speculates on why ramen attracts so many nerds. Plus, her collaboration with the Porteno crew on the 'Recipes For A Good Time' cookbook (and her possible regrets about it), what the Gelinaz Shuffle was really like and her favourite places to eat and drink in Sydney (including where to get the “best pasta in the city").

Ep. 136 - Del Posto pastry chef and former Born Against drummer Brooks Headley is our podcast guest this week. His cookbook "Fancy Desserts" just won Food 52's Piglet Tournament so we flip through it and cover the important topics, like "there's no such thing as selling", "how Ian McKaye is like sbrisolona" and "why music and cooking do not mix".  Plus Brooks tells us the best vegetarian touring band story we've ever heard, and opens up about the tour food diary he kept secret from his band.  

This week on Radio Cherry Bombe, host Julia Turshen welcomes Erin McKenna of Babycakes Bakery and Brooks Headley of Del Posto Restaurant in NYC. Starting off the show, Erin shares her story with Julia about how she began to bake, specifically gluten free, treats, and now has bakery locations in NYC, LA, and Orlando. Similarly, Brooks, the Executive Pastry Chef at Del Posto, recalls his background and how he found himself working in one of the best restaurants in the city. Both guests relate on the trials and tribulations of work in the culinary realm as well as the differences between being hands-on with their food versus managing employees. Letting others help with the work is something that the chefs agree is a necessity for success. After the break, Julia chats with the guests about their support systems as well as Brooks’ recent book, Fancy Desserts. Julia also asks what we can expect from both in the future before signing off with the Radio Cherry Bombe rapid fire quiz! This program was brought to you by Bird. “I have this theory that happy cooks make delicious food.” [14:14] —Brooks Headley on Radio Cherry Bombe “[Writing my new book] was really, really challenging, and it really pushed me, but now I have some of my new favorite recipes in there.” [32:40] —Erin McKenna on Radio Cherry Bombe

This week on Chef’s Story, Dorothy speaks with Brooks Headley, Head Executive Pastry Chef at Del Posto in New York City. Tying together his early passion for music and drumming with food and dessert, he talks with Dorothy about performing as both a musician and a chef, finding his start reading cookbooks, and utilizing his Italian roots as an inspiration in his dishes. In May of 2013, Headley won the prestigious “Outstanding Pastry Chef” from the James Beard Foundation for his work at the New York restaurant, Del Posto. As a recent graduate, he tells Dorothy of his story finding a job as a file clerk after graduation, and ultimately ditching the suit and tie and finding a job at cooking at Galileo da Roberto Donna. Eventually, Headley moved on to work at The Ritz-Carlton and Tosca, and to Los Angeles where he spent time in the kitchen under master bread baker Nancy Silverton at Campanile. Unable to stay away from the East coast, Headley crossed the country again to return to DC, this time to assume a position at acclaimed Komi, where he ran the pastry program. He made his New York debut briefly at Compass, where he became known for imaginative renditions of classic desserts, as in his signature deconstructed key lime pie. But as soon as he discovered that Del Posto was in need of a pastry chef, he leaped at the opportunity to join the Batali-Bastianich family, work under Executive Chef Mark Ladner, and return to his Italian roots. Learn more about Brooks Headley’s story and inspiration, and the latest desserts that he continues to explore and invent today. Looking to step up your dessert and pastry game? Tune-in to learn from one of the most highly recognized pastry chefs today! This program has been sponsored by Consider Bardwell Farm. “When the guests come in, it’s our job to give them an experience that blows them away.” [10:50] “It’s our job, especially at the end of the meal, to deliver to the guests what they want.” [40:20] — Brooks Headley on Chef’s Story

Patrick Martins chats with critically acclaimed chefs Mark Ladner and Brooks Headley of Del Posto on this weeks episode of The Main Course. Tune in for an all inclusive interview, spanning from their early culinary influences to their thoughts on modern cuisine and trends in the food world. Find out how becoming a 4 star restaurant changed their professional outlook, and what inspires them to continue honing their respective crafts. Hear how technology plays into their approach in the kitchen, including the recently addition of a “Super Freezer”, that can keep foods at a completely fresh state for up to 6 months. Later on the show, hear from Katy Peetz, pastry chef at Roberta's who talks about her work revolutionizing the dessert menu at Bushwick's critically acclaimed restaurant. This program was sponsored by Hearst Ranch. “[It's important] to rely on your palate instead of formulas and recipes.” “[On being a 4-star restaurant] It's pretty daunting to be honest with you. Very soon after receiving our 4th star, Brooks and I were so beside ourselves, we really didn't know quite how to digest it and I don't think we have figured it out to this day.” “Italian food for many reasons has never been perceived as being capable or deserving, at least in the Manhattan community, of a 4-star rating.” — Mark Ladner, Executive Chef of Del Posto Restaurant “I started making desserts completely by accident, it was never a planned thing.” “When it comes down to it, the guest who comes in isn't looking to check out the ego of a kitchen, they just want to have an awesome time.” “My desserts are completely Italian, though they might not be something you'd see in Italy. The inspiration, flavors and presentation are 100% Italian. I've never worked in anything but an Italian restaurant, so that's what I know.” — Brooks Headley, Pastry Chef of Del Posto Restaurant “When you go out to eat, you're eating with somebody else's palate.” — Katy Peetz on The Main Course

Are flavor pairings real? Are there shared compounds and volatiles in successful food pairings? What the hell does Crystal Light have to do with Brooks Headley’s cooking career? Find out the answers to all these questions on an entertaining and informative episode of Cooking Issues with Dave Arnold. Learn more about the science of flavor and why Dave thinks there are no invalid sources of inspiration when it comes to food. This program was sponsored by Modernist Pantry. “In the end, anything that helps you make better food is a good idea.”–Dave Arnold on Cooking Issues

This week on Cooking Issues, Dave and Nastassia are joined by Brooks Headley, the Executive Pastry Chef at Del Posto. Brooks gives some advice to those are want to become a chef and tries to solve the issue of cracked cheesecake. Tune in for an update on the Marthafuge, find out what a semi-changa is and learn why Nastassia can’t stand the foods she ate growing up. This episode was sponsored by Whole Foods Market.

This week on The Food Seen Michael sits down with perhaps the first combination pastry chef/hardcore band member to grace the show. Brooks Headley, pastry chef at Del Posto and former drummer of seminal hardcore band Born Against, joins the band's singer Sam McPheeters for a discussion about eating, touring, and balancing creativity between food and music. This episode was sponsored by Fairway: like no other market. * photo by Glen E. Friedman