Podcast appearances and mentions of David Kinch

Chef Sucio Talks to Jason Grubbs, he is the Chef de Cuisine at Mentone in Santa Cruz. An Italian concept by Chef David Kinch of Manresa. I first met Grubbs as a Culinary Intern at The Restaurant at Meadowood. We Sucio Talked about Joining the navy Being a Medic The CIA in Napa California Meadowood Terra in St.Helena & Becoming CDC at Mentone 100% Raw Chefs Talk #suciotalk #spicetalkin #chef #chefs #cooks #culinaryschool #intern #navy #chefsuciotalks --- Support this podcast: https://podcasters.spotify.com/pod/show/suciotalk/support

Chef Jeremy Fox is best known in Los Angeles for helming the widely acclaimed restaurants Rustic Canyon and Birdie G's. He joins us to walk through his illustrious career, from his days at David Kinch's Manresa in Los Gatos, to earning a Michelin star for a vegetarian restaurant attached to a yoga studio in Napa Valley. He talks about how an impounded car led him to move to Southern California, and his very personal inspiration for opening Birdie G's, his Santa Monica restaurant that he describes as the product of an Eastern European Jew who grew up in the Midwest and settled down in California by way of the American South. Now, there's a journey. Helpful links: Birdie G's https://www.birdiegsla.com/about/ 8 Nights at Birdie G's https://blog.resy.com/2023/10/8-nights-at-birdie-gs/ Rustic Canyon https://rusticcanyonrestaurant.com/ Chef Jeremy Fox on Instagram https://www.instagram.com/chefjeremyfox/?hl=en --- Send in a voice message: https://podcasters.spotify.com/pod/show/thelafoodpodcast/message Support this podcast: https://podcasters.spotify.com/pod/show/thelafoodpodcast/support

On today's episode of All in the Industry®, Shari Bayer has a special "On the Road" show focusing on her new, and first book, CHEFWISE: Life Lessons from Leading Chefs Around the World (Phaidon), which is officially out today, 5.3.23 in the US, and launched in the UK/Worldwide on 4.20.23. Chefwise features invaluable advice from over 100 leading chefs on topics not typically taught in culinary school, both in and out of the kitchen. The participating chefs—including Michelin-star veterans, up-and-coming professionals, and casual restaurant owners—share in their own words what's essential in a chef's everyday life. Featured chefs include Gaggan Anand, Carolina Bazan, Massimo Bottura, Jeremy Chan, Mauro Colagreco, Nina Compton, Dominique Crenn, Helene Darroze, Michael Elegbede, Will Goldfarb, David Kinch, Virgilio Martinez, Niki Nakayama, Yoshihiro Narisawa, Enrique Olvera, Elena Reygadas, Eric Ripert, Missy Robbins, Clare Smyth, Jean-Georges Vongerichten, and Alice Waters. Chefwise has been a dream project for Shari! She is so grateful to all of her chef contributors and publisher, Phaidon, and thrilled to share her book with you and the world! ** Shari previews Chefwise at an exclusive event during the Philly Chef Conference with Sisterly Love Collective at The Study at University City in Philadephia on Sunday, April 16th. The program began with a cocktail reception, and then panel, starting with restaurateur Ellen Yin's introduction, following Shari's reading from Chefwise and discussion on topics in the book with three Philly-based chefs: Owner Sofia Deleon of El Merkery; Chef/Co-founder Cybille St. Aude-Tate of Honeysuckle Provisions and Honeysuckle Projects (whose partner/husband Chef Omar Tate is a Chefwise contributor); and Chef Melissa McGrath of Sweet Amalia Market & Kitchen in NJ; ending with a Q&A and book signing. Special thanks to Sisterly Love Collective, The Study at University City, CO-OP Restaurant & Bar, Philly Chef Conference, Foxglove Communications, Phaidon, Heritage Radio Network, our panelists and everyone who came out to support our event!** Today's show also features Shari's PR tip to be Chefwise; Industry Event Announcement about the 4th Annual Celebrity Chefs & Friends Golf and Tennis Tournament Benefiting City Harvest on May 8, 2023 at Alpine Country Club, NJ; plus, Shari's Solo Dining experience at Palizzi Social Club, a private social club in Philadelphia that first opened its doors in 1918.** Check out Shari's new book, Chefwise – Life Lessons from Leading Chefs Around the World (Phaidon, Spring 2023), now available at Phaidon.com, Amazon.com, and wherever books are sold! Pub dates: 4.20.23 UK / 5.3.23 US #chefwisebook **Photo Courtesy of Chefwise/Sisterly Love Collective.Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. Heritage Radio Network is a listener supported nonprofit podcast network. Support All in the Industry by becoming a member!All in the Industry is Powered by Simplecast.

On today's episode of All in the Industry®, Shari Bayer is joined in NYC by her guest David Kinch, an internationally recognized chef with more than two decades of culinary excellence at his 3-Michelin-starred restaurant Manresa in Los Gatos, CA, which was also a Relais and Chateaux property and named one of the “Top 50 Restaurants in the World.” Among his many accolades, David was nominated for the James Beard Foundation “Outstanding Chef” award in 2014, and received the Foundation's “Best Chef: Pacific” award in 2010. His first cookbook, entitled “Manresa: An Edible Reflection” debuted in October 2013 and was number 19 on the New York Times “Best Sellers List.” David is also the proprietor of restaurants The Bywater, Mentone, and Manresa Bread. And, he is a contributor to Shari's upcoming book, CHEFWISE, Life Lessons from Leading Chefs Around the World (Phaidon, Spring). Today's show also features Shari's PR tip to celebrate your wins, and the success of others, too; Industry News Discussion on The Washington Post article, 'When Michelin tells chefs they've lost stars, mental health is top of mind' -- plus, Shari's Solo Dining experience at Nest at Niyama Private Islands Maldives in the Maldives, where Shari celebrated her 50th birthday milestone! **We are proud to announce that our show, All in the Industry, WON "Best Host" for the 14th Annual The Taste Awards! Shari couldn't be more thrilled, and will be heading to Los Angeles to celebrate at the Awards gala on March 13th! Thank you, The Taste Awards, and all of our devoted listeners! We appreciate you!Photo Courtesy of David Kinch.Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. Heritage Radio Network is a listener supported nonprofit podcast network. Support All in the Industry by becoming a member!All in the Industry is Powered by Simplecast.

A great conversation with a brilliant chef & great friend. Jeremy FoxChef/Owner/Cookbook AuthorJeremy Fox is the award-winning chef/owner behind the nostalgic, Eastern European-inspired Birdie G's and Michelin-starred Rustic Canyon in Santa Monica, California. He's also the author of On Vegetables, the James Beard finalist cookbook, which features 150 recipes that elevate vegetarian cooking and showcase his “seed-to-stalk” philosophy. Jeremy is constantly inspired by local farmers, fishers and ranchers, and his menus truly embrace hyper-seasonality, simplicity and a zero-waste approach. Before joining the Rustic Canyon Family in 2013, Jeremy reimagined vegetarian cuisine at Napa's Ubuntu, earning them a Michelin star, and honed his craft and culinary outlook as chef de cuisine at David Kinch's lauded Manresa in Los Gatos. He's garnered seven James Beard “Best Chef” (West & California) finalist nominations, was named a 2008 Food & Wine “Best New Chef,” and Rustic Canyon and Birdie G's have regularly topped Los Angeles Times' “101 Best Restaurants List.”

I have known James for years, his culinary skills are well above my pay grade, opening the restaurant of his dreams Commis in his home city of Oakland. All while driving this passion to make delicious food in a town he loves inspires me everyday. Ok I will just say it James you rock!! Born in Ubonratchathani,Thailand and raised in Oakland, California,James Syhabout is the Chef/Proprietor of Commis, the only Michelin-starred restaurant in Oakland since 2010; Hawker Fare, with both Oakland and San Franciscooutposts; and casual, beer-centric restaurant, The Dock, in West Oakland. Named “Best New Chef” in2010by the eponymousFood &Winemagazine,Syhabouthas been recognized not only for his skill and dedication to the culinary arts, but for reviving the dining scene in his hometown of Oakland.Before opening Commis and Hawker Fare, Syhaboutformally studied at California Culinary Academy inSan Franciscoand developed his craftat numerous Michelin starred restaurants around the globe,beginning asChef de Partie at Manresa(Los Gatos, California). Within a few months, Syhabout advanced toSous Chef,where his close workwith Chef David Kinchinspired hisinterest in different European cuisines and international culinary practices. After two years at Manresa, Syhabout ventured out to continue hisculinary education in Europe, where he worked with Chef Heston Blumenthal atThe Fat Duck(Bray, United Kingdom), followed by Mugaritz in the Basque country, near San Sebastian(Gizpuzkoa, Spain), while experiencing numerous Michelin-starredmeals along the way.Syhabout stayed in Spain as Chef de Partie at Alkimia(Barcelona, Spain) cooking new Catalan cuisine, before spending a season at Ferran Adria's ground breaking restaurantEl Bulli(Roses, Spain). Following his continued culinary travels through France and Italy, Syhabout returned to Manresa as a consultant training, working, sharing and developing new ideas from his experiencesabroad. In 2006,Syhabout worked with Chef Daniel Patterson to open Coi(San Francisco, California), providing him with the invaluable experience of opening a restaurant, from building codes and menu development, to inventory and the hiring and training of staff. Following Coi, Syhabout was scouted by the Plumpjack Group in 2006 to fill the Executive Chef position at their flagship restaurant, Plumpjack Café(San Francisco, California). Within the first year, he earned a ravethree and half star review from Michael Bauer in the San Francisco Chronicleand was recognized as a “Rising Star Chef”by San Francisco Magazine, San Francisco Chronicle and StarChefs.Com. With Syhabout at the helm,Plumpjack Café became one of the top draws for dining out in the San Francisco Bay Area as voted by Food & Wine magazine and was propelled back onto the Top 100 restaurant list compiled by San Francisco Chronicle.After accumulating numerous accolades at Plumpjack Cafe, Syhabout was recruited back to Manresa in the highly coveted role of Chef de Cuisine. His returnto Manresa was largely motivated bythe restaurant's involvement with Love Apple Farms and grower Cynthia Sandberg.The biodynamic farm provides bountiful heirloom varieties of vegetables, fruits, herbs, edibleflowers and seeds grown solely for the restaurant. Syhabout's involvement with the farm was a collaborative effort with Cynthia, focused on finding seeds of rare varietals and selectingwhat to grow for the restaurant through the changing seasons. Hisexperience working with Cynthia shaped his vision when developing menuswith a truefarm-to-plateapproach.In 2010, Syhabout's travels, studies and varied culinary experiences culminated in the launch of his first restaurant, Commis, the first fine-dining restaurant in Oakland, which was promptly awarded with one Michelin star a mere months after opening. In stark contrast to Commis, Syhabout opened Hawker Fare in 2011, in the very Oakland location of his mother's former restaurant, serving the Laotian Thai food he grew up with in a casual setting. Next came Box & Bells Eating House and The Dock(later to becomeOld Kan), both in Oakland, followed by the 2015 openingof a Hawker Fare San Francisco, and new Hawker Fare offshoot, Hawking Bird, in Oakland's Temescal area in December 2017. Syhabout currently operates Commis, Hawker Fare San Francisco, Old Kan and Hawking Bird. His first cookbook, Hawker Fare: Stories & Recipes from a Refugee Chef's Thai Isan & Lao Roots, is released in January 2018 under Anthony Bourdain's Ecco imprint.Additionally, Syhabouthasappeared on The Food Network's “Iron Chef America”twice,asSous Chef forbothMourad Lahlou and David Kinch,aiding them in achievingtriumphant victories.

The Cote d'Azur meets Northern California at Mentone. Chef David Kinch, also owner of 3-star Michelin Manresa, brings a creative twist to Mediterranean flavors with seasonal local ingredients. Wine Director Alyssa Papierneick recommends a classic pairing: Tarte de Mentone, a Provençal “pissaladière” of caramelized onions, anchovies and olives on house-made crust, with Domaine de Sulauze Pomponette Rosé 2020, Coteaux d'Aix-en-Provence. www.mentonerestaurant.com www.vinsdeprovence.com/enThe Connected Table SIPS! Podcast is brought to you by Talk 4 Podcasting (www.talk4podcasting.com/) on the Talk 4 Media Network (www.talk4media.com/).The Connected Table Live Radio Show is broadcast live at 2pm ET Wednesdays on W4CY Radio (www.w4cy.com) part of Talk 4 Radio (www.talk4radio.com) on the Talk 4 Media Network (www.talk4media.com). This podcast is also available on Talk 4 Podcasting (www.talk4podcasting.com).

The Cote d'Azur meets Northern California at Mentone. Chef David Kinch, also owner of 3-star Michelin Manresa, brings a creative twist to Mediterranean flavors with seasonal local ingredients. Wine Director Alyssa Papierneick recommends a classic pairing: Tarte de Mentone, a Provençal “pissaladière” of caramelized onions, anchovies and olives on house-made crust, with Domaine de Sulauze Pomponette Rosé 2020, Coteaux d'Aix-en-Provence. www.mentonerestaurant.com www.vinsdeprovence.com/enThe Connected Table SIPS! Podcast is brought to you by Talk 4 Podcasting (www.talk4podcasting.com/) on the Talk 4 Media Network (www.talk4media.com/).

Hello and welcome to another episode of Tasty Pages, a podcast by Cooking The Books! In this episode, we discuss 'At Home In The Kitchen' by David Kinch with Devin Fuller. We also chat about our upcoming move to Minneapolis, the one year anniversary of Tasty Pages (yay!), and the new Ottolenghi documentary on Hulu and our show topic - your favorite music for cooking! In keeping with the theme of the show, there's a great food & music related joke too! You can purchase the book here: https://amzn.to/3vKQVOW. --- 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

On This Week's Episode of The Main Ingredient With David Nayfeld we sit down with industry vet and 3 Michelin starred chef David Kinch.

Connect with Aaron: [@surrellseattle]Follow Surrell: https://www.surrellseattle.comShow Notes:-Cafe Juanita: https://www.cafejuanita.com/-Johnson & Wales: https://www.jwu.edu/-Bensbread: www.bensbreadseattle.com-Lark Restaurant https://larkseattle.com/-Christopher Lockhart Podcast: https://podcasts.apple.com/us/podcast/the-inside-pitch/id797233314''Niche Down'' https://amzn.to/3sBbiNq-Canlis Seattle: https://canlis.com/-Surrell: https://surrellseattle.com/-Thomas Keller (The French Laundry) https://www.thomaskeller.com/tfl-Chef Massimo https://osteriafrancescana.it/massimo-bottura/ https://osteriafrancescana.it/https://en.wikipedia.org/wiki/Massimo_Bottura https://www.instagram.com/massimobottura/?hl=en-''The Tipping Point'' Malcolm Gladwell https://amzn.to/3sAgkJP-Jordan Harbinger https://www.jordanharbinger.com/-Single Thread Restaurant https://www.singlethreadfarms.com/restaurant-Chef David Kinch https://www.manresarestaurant.com/team-member/executive-chef/ https://en.wikipedia.org/wiki/David_Kinch(if you come across something you ended up having to search, send me a message to help make these Show Notes better!

David Kinch, a vlogger & bartender joins the show. You can find his vlog on youtube & instagram.com/davidjkinch/ --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/kyle-schejbal/support

On this week's restaurant review, Ray remembers his memorable visit to chef David Kinch's Manresa in Los Gatos California. Ray talks about traveling to the San Jose area, David Kinch's culinary career, Kinch's appearance on Mind of a Chef, Manresa catching fire two different times, James Beard Awards, breakdown the courses, and tells the story of a table side conversation he had with the chef himself in the middle of dessert. For more on chef David Kinch and Manresa, visit spoonmob.com/davidkinch. For all things Spoon Mob, visit spoonmob.com and make sure to follow us on Instagram (@spoonmob), Twitter (@spoonmob1), and Facebook (@spoonmob). --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

It's Thanksgiving week in the United States and this episode is designed for listening as you prep and cook your respective holiday dinners, in restaurants or in homes. Fellow podcasters Greg and Darin Bresnitz discuss their new book Snacky Tunes, based on their show about the intersection of chefs and music; former guest Hong Thaimee discusses her new popup Thaimee Love, which just launched for a planned 6-month run in New York City; and Kate Heddings talks about her new book Hungry Games.We also revisit a recent interview with David Kinch, subject of the documentary A Chef's Voyage, which begins streaming on Apple Podcasts, iTunes, and Amazon Prime Video today.For more information, including registration link, on Andrew's December 7 online conversation with Greg and Darin Bresnitz, visit Book Ya Ya.Please consider supporting Andrew Talks to Chefs via our Patreon page–pledge $10 or more per month and gain access to bonus, patron-only episodes, blog posts, polls, and more. Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related information.

Newly released on Virtual Cinema is “A Chef’s Voyage.” The film follows Emmy (Mind of a Chef) and James Beard award-winning Chef David Kinch and his team from their 3 Star Michelin restaurant, Manresa, in Los Gatos, California for a … Continue reading → The post Show 393, October 3, 2020: “A Chef’s Voyage” with Director Rémi Anfosso appeared first on SoCal Restaurant Show.

David Kinch and his Manresa restaurant team are at the center of the new documentary "A Chef's Voyage," about the time they spent in France, collaborating on meals with the chefs and kitchens of three venerated restaurants. David discusses the movie and some topics it raises, and reflects on the loss of Pierre Troisgros, who died last week.And Matt Sartwell, managing partner of the fabled Kitchen Arts & Letters bookshop in New York City, takes us inside their decision to launch a GoFundMe campaign, and how it's ensured the store will continue on despite these challenging times.Please consider supporting Andrew Talks to Chefs via our Patreon page–pledge $10 or more per month and gain access to bonus, patron-only episodes, blog posts, polls, and more. Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related information.

On Episode 27 of the PaulCast, host Paul Feinstein talks to director Rémi Anfosso about his beautiful new movie "A Chef's Voyage." The film follows three-Michelin-starred chef David Kinch of Manresa in California on an epic journey to cook in some of the best Michelin-starred restaurants in France. If you love food you'll want to listen and ultimately watch this lovely movie.

Newly released on Virtual Cinema is “A Chef’s Voyage.” The film follows Emmy (Mind of a Chef) and James Beard award-winning Chef David Kinch and his team from their 3 Star Michelin restaurant, Manresa, in Los Gatos, California for a … Continue reading → The post Show 390, September 12, 2020: Chef / Proprietor David Kinch of Manresa in Los Gatos appeared first on SoCal Restaurant Show.

When you're part of the Manresa group - a widely celebrated 3-star Michelin rated restaurant in Los Gatos, California - you focus on ingredients and technique. Avery Ruzicka has worked with Chef David Kinch for almost a decade, but over the past few years she's been focused on Manresa Bread, with three locations in Silicon Valley. At her Campbell, CA location, she does a "Pizza Night" on Wednesdays, selling an artisan Sicilian pan pizza; while it's on hiatus during the pandemic, she's hoping to bring it back at the end of June or in July. Steve Dolinsky spoke with her just before the lockdown.

Jesse Cool has been operating her Flea Street Cafe in Menlo Park, California, for 40 years, and has seen it all during that time. Except for a pandemic. She's used this opportunity for reflection and reevaluation to start developing a program she calls "Heart of House," eliminating front- and back-of-house designations in favor of a model where everyone pitches in on all fronts, and all employees share equally in supplemental "gratitude" contributions from customers. (Note: This episode was originally to air on Monday; apologies if it confuses the current date for any listeners! It is actually launching on Tuesday.)Our great thanks to S.Pellegrino for making these special reports possible.Please consider supporting Andrew Talks to Chefs via our Patreon page–pledge $10 or more per month and gain access to bonus, patron-only episodes, blog posts, polls, and more. Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related information.If you enjoy this episode, you might enjoy these vintage Andrew Talks to Chefs conversations:Jesse Cool: The Toqueland Interview (blog post)Episode 8: David Kinch

Just a quick moment (ok, 3 minutes) of your time, please!We are delighted to announce that we have joined Patreon, offering listeners a way to support Andrew Talks to Chefs and enjoy extra benefits and content.Nothing about our regular, free content has changed. We will continue producing our nightly specials through the end of May, then return to our regular, longform weekly shows. And all of that will be available as it always has.But for listeners who would like to support this labor of love, Patreon creates a way to contribute, and help us to continue to produce the show in the coming months and years, and receive additional, patron-only content in the process.If you visit our Patreon page, you will see that we have created 4 membership tiers at various monthly price points, each offering a little something (and in some cases a LOT of somethings) in exchange, from our undying thanks and an on-air thank-you, to monthly bonus episodes, blog posts, and participation in polls, to the opportunity to hear your name featured at the end of our opening montage. Our first bonus content--available at the Main Course tier and above, and produced just for Patreon members--is a nearly 2-hour special report featuring Andrew's never-before-aired Chefs, Drugs, and Rock & Roll book interviews with Manresa's David Kinch, along with Andrew's commentary about the interview process.For the duration of the COVID-19 pandemic and lockdown, we will be dividing the first monthly payment of each new member's dues (after Patreon's commission, transfer fees, and taxes) to a different relief fund or charity affiliated with that month's guest. From April 26 - May 31, 2020, we are supporting the Manresa Employee Relief Fund. Hope you'll take a moment to listen to this announcement, and to consider supporting the show via Patreon.Thanks for being a part of our podcasting adventure!

The 3-star Michelin chef talks his new documentary, which follows the Manresa team inside French kitchens for a behind-the-scenes international tour of cooking and hospitality. This is the food entertainment you need in the days of Coron. Plus, the master teaches us how to make a perfect omelet.

EXTENDED PODCAST VERSION - FULL INTERVIEW Our VERY Special Guest today is MARY WAGSTAFF​ - PRESIDENT​ - Wagstaff Media & Marketing When Mary founded Wagstaff Media & Marketing, the company comprised just her, a desktop computer, and a friendly black Lab. Wagstaff is an integrated public relations and marketing agency devoted to the travel and hospitality industries. Since then, she has shepherded Wagstaff's growth to include offices in Los Angeles, Chicago, San Francisco, New York, and Vancouver, dedicated to marketing solely for hospitality clients. The idea of working with the best chefs, restaurants, and travel talent across the country keeps Mary engaged, and she is committed to empowering employees to be the leaders who help continue the success of the company. Virginia born and raised, Mary has also lived in Chicago and New York, where she graduated from New York University. Mary sits on the board for Women Chefs & Restaurateurs and the Angelman Syndrome Foundation. She resides in the L.A. area with her daughter, Evie, and their dog, a terrier mix named Chloe. ​ She's no stranger to progressive hospitality marketing: She founded ProVisions, specializing in restaurant public relations in Chicago and Los Angeles in 1995; assumed a position as vice president of Murphy O'Brien Public Relations after moving to L.A. in 1998; then once again struck out on her own, opening the doors of Wagstaff in 1999, as well as filling a niche for the culinary celebrity with TRUEWagstaff in 2011. Our approach offers boutique sensibilities backed by 20 years of expertise, contacts, and relationships throughout five North American offices—Los Angeles, San Francisco, New York City, Chicago, and Vancouver. Mary is the Executive Producer of the new film "A Chef's Voyage" - The film follows Chef David Kinch and his team's journey from their 3 Michelin Star in California on a one of a kind "four hands" collaboration with three legendary chefs at their iconic restaurants in Paris, Provence and Marseille. 100% of the proceeds from these rentals go to The Lee Initiative's Restaurant Workers Relief Program. www.sommfilms.com/a-chefs-voyage Movie Trailer www.sommtv.com/videos/a-chef-s-voyage-trailer Wagstaff Media & Marketing wagstaffmktg.com wagstaff, #wagstaffmedia&marketing, #WagstaffDiversityandDevelopmentFellowshipinpartnershipwithWomenChefs&Restaurateursachefsvoyage, #chef, #saverestaurants, #chefdavidkinch

RADIO VERSION - For the FULL INTERVIEW listen to THE EXTENDED PODCAST above Our VERY Special Guest today is MARY WAGSTAFF​ - PRESIDENT​ - Wagstaff Media & Marketing When Mary founded Wagstaff Media & Marketing, the company comprised just her, a desktop computer, and a friendly black Lab. Wagstaff is an integrated public relations and marketing agency devoted to the travel and hospitality industries. Since then, she has shepherded Wagstaff's growth to include offices in Los Angeles, Chicago, San Francisco, New York, and Vancouver, dedicated to marketing solely for hospitality clients. The idea of working with the best chefs, restaurants, and travel talent across the country keeps Mary engaged, and she is committed to empowering employees to be the leaders who help continue the success of the company. Virginia born and raised, Mary has also lived in Chicago and New York, where she graduated from New York University. Mary sits on the board for Women Chefs & Restaurateurs and the Angelman Syndrome Foundation. She resides in the L.A. area with her daughter, Evie, and their dog, a terrier mix named Chloe. ​ She's no stranger to progressive hospitality marketing: She founded ProVisions, specializing in restaurant public relations in Chicago and Los Angeles in 1995; assumed a position as vice president of Murphy O'Brien Public Relations after moving to L.A. in 1998; then once again struck out on her own, opening the doors of Wagstaff in 1999, as well as filling a niche for the culinary celebrity with TRUEWagstaff in 2011. Our approach offers boutique sensibilities backed by 20 years of expertise, contacts, and relationships throughout five North American offices—Los Angeles, San Francisco, New York City, Chicago, and Vancouver. Mary is the Executive Producer of the new film "A Chef's Voyage" - The film follows Chef David Kinch and his team's journey from their 3 Michelin Star in California on a one of a kind "four hands" collaboration with three legendary chefs at their iconic restaurants in Paris, Provence and Marseille. 100% of the proceeds from these rentals go to The Lee Initiative's Restaurant Workers Relief Program. https://www.sommfilms.com/a-chefs-voyage Movie Trailer https://www.sommtv.com/videos/a-chef-s-voyage-trailer Wagstaff Media & Marketing https://wagstaffmktg.com

This episode was recorded on Christmas Eve! Bryan and Ariel welcome chef Jason Huang to the pod. He has cooked with legendary chefs Daniel Boulud and David Kinch just to name a few! Jason talks about the best stuff he’s eaten and what it’s like to be a chef in NYC. Bryan, Ariel and Jason also talk about their Eat Of The Week, reveal their Guilty Pleasures and end with a little Food News. Happy Holidays folks!Jason’s Instagram: @jasonh_ny, Twitter: @jasonh_nyWhat’s Eating You? Instagram: @whatseatingyoupod, Twitter: @whatseatingupodAriel’s Instagram: @arielleaty, Twitter: @arielleaty, www.arielcomedy.comBryan’s Instagram: @bryanlyang, Twitter: @bryanyang, www.bryanyang.comWhat’s Eating You? is presented in partnership with Listening Party inside Canal Street Radio. Follow the crew on Instagram @listeningpartypresents and @canalstreetmarket.Cover art by Alex Ryu, Instagram: @mralexryu, Twitter: @mralexryuMusic by Nick Trautmann, Instagram: @thetrautinator, Twitter: @thetrautinator, www.nicktrautmann.com

This episode was recorded on Christmas Eve! Bryan and Ariel welcome chef Jason Huang to the pod. He has cooked with legendary chefs Daniel Boulud and David Kinch just to name a few! Jason talks about the best stuff he’s eaten and what it’s like to be a chef in NYC. Bryan, Ariel and Jason also talk about their Eat Of The Week, reveal their Guilty Pleasures and end with a little Food News. Happy Holidays folks!Jason’s Instagram: @jasonh_ny, Twitter: @jasonh_nyWhat’s Eating You? Instagram: @whatseatingyoupod, Twitter: @whatseatingupodAriel’s Instagram: @arielleaty, Twitter: @arielleaty, www.arielcomedy.comBryan’s Instagram: @bryanlyang, Twitter: @bryanyang, www.bryanyang.comWhat’s Eating You? is presented in partnership with Listening Party inside Canal Street Radio. Follow the crew on Instagram @listeningpartypresents and @canalstreetmarket.Cover art by Alex Ryu, Instagram: @mralexryu, Twitter: @mralexryuMusic by Nick Trautmann, Instagram: @thetrautinator, Twitter: @thetrautinator, www.nicktrautmann.com

On today's episode of THE FOOD SEEN, after first meeting Chef David Kinch of Manresa in Los Gatos, CA, Avery Ruzicka was convinced to blindly move across country to work for him. While she begin in the front on the house, she eventually found her way back into bread baking, growing Manresa's bread program. Even past the farmer's market stalls, multiple brick and mortar locations of Manresa Bread no exist., and thousands of pounds of organic flour are milled in-house to make their naturally fermented sourdough loaves and laminated pastries. From levains to kouign amanns, and shipping to the contiguous 48 states, you too can break bread with Manresa.Image courtesy of Aubrie Pick.The Food Seen is powered by Simplecast.  

Super Smash bros ranked number 10 in Colorado in 2018. David Kinch joins the show and talks a bit about life. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

World Class Chef, David Kinch is on the move with a new restaurant, new cookbook and much more! Listen in!

David Kinch is the chef-owner of acclaimed Northern California restaurant Manresa and a legend in American fine-dining circles. On this episode, we head back to New York City in the 1980s and talk about his time working at the influential restaurant Quilted Giraffe—and how his post-shift meals at Midtown izakayas back then reflected the city’s changing culinary landscape. We also discuss his upcoming opening, Menton, and how he’s been traveling around America researching pasta.Also on the episode is Isaac Toups, the James Beard Award–nominated chef-owner of Toups’ Meatery in New Orleans and the author of Chasing the Gator. We discuss the definition of Cajun cuisine and how it occupies such a unique place in American culinary history. Plus, we talk about a trip he took to Lyon, France and the surprising connections he made.Lastly, Max Falkowitz answers a burning reader question about the price of vanilla.

Show #483   Good morning, good afternoon and good evening wherever you are in the world, welcome to EV News Daily for Sunday 26th May 2019. It’s Martyn Lee here and I go through every EV story to save you time.   Thank you to MYEV.com for helping make this show, they’ve built the first marketplace specifically for Electric Vehicles. It’s a totally free marketplace that simplifies the buying and selling process, and help you learn about EVs along the way too.   And we have another new two Patreon PRODUCERS! Firstly hello PHIL. And also DAVID KINCH.   FIAT CHRYSLER AND RENAULT IN TALKS ON POSSIBLE ALLIANCE "Fiat Chrysler Automobiles and the French carmaker Renault are holding discussions about a possible alliance aimed at strengthening both companies’ competitiveness in Europe and other parts of the world, a person familiar with the matter said on Saturday." reports the New York Times: "In Europe, the two companies face tighter environmental regulations that are forcing carmakers to invest billions in electric vehicles and other new technologies that cut tailpipe emissions. Both are also struggling to gain ground in China, the world’s largest auto market, and have been slower than some rivals in developing autonomous vehicles. An alliance with Fiat Chrysler could give Renault access to the American market, where it currently has no presence. It was not clear how Nissan, Renault’s partner of nearly 20 year, would fit into a tie-up with Fiat Chrysler. Compared with its rivals G.M. and Ford, Fiat Chrysler has been slower to develop electric and self-driving vehicles, and may now need partners to share the costs of research and development. It currently cooperates with PSA Groupe, Renault’s French rival, in small delivery vans in Europe."   https://www.nytimes.com/2019/05/25/business/fiat-chrysler-renault.html   TESLA WILL LIMIT CHARGING TO 80% AT BUSY SUPERCHARGER STATIONS "Tesla has instituted charging limitations at some busy Supercharger stations that will cap the electric vehicles at an 80% state of charge. The news comes from an internal memo that was leaked to Electrek, and it reportedly applies to about 17% of the automaker's Supercharger stations – 8% will have the limits enforced at all times, while another 9% will be limited on holidays and will adjust based on usage." according to Autoblog: "According to Tesla's Supercharger website, "Superchargers deliver energy rapidly, and gradually slow down as the battery fills. Your vehicle automatically alerts you when it has enough energy to continue the trip and with the extensive network of Superchargers along popular routes, charging above 80% isn't typically necessary." Now it's not just unnecessary, in some instances it won't be allowed. As you've probably already figured out, this change is intended to reduce wait times at these busiest of Supercharging stations."   https://www.autoblog.com/2019/05/25/tesla-supercharger-limit-80-percent-charging/   THE ALL-ELECTRIC SKODA CITIGOE IV By launching the SKODA CITIGOe iV, the Czech car manufacturer is embarking on a new era – 124 years after it was founded. As the first all-electric SKODA production vehicle, the four-seater city car is powered exclusively by a 61‑kW electric motor. The 36.8‑kWh lithium‑ion battery allows for a range of up to 265 km in the WLTP cycle – meaning the CITIGOe iV is perfectly equipped for traffic in modern cities. Series production of the environmentally friendly city speedster will begin in the second half of 2019.   JAGUAR LAND ROVER CEO OUTLINES REVIVAL PLAN "Jaguar Land Rover’s current problems -- weakness in China, Brexit worries, customers’ flight from diesels -- are weighing heavily on its Indian parent company. In February, Tata’s share price fell 30 percent after the automaker reported a quarterly loss." reports Autonews: "JLR CEO Ralf Speth discussed these topics and more with Automotive News Europe sister publication" As demand for diesels and V-8 gasoline engines decline do you ever question your powertrain strategy? No, definitely not. I believe we will continue to need this mix. According to industry forecasters, a global share of 20 percent to 30 percent for electrified vehicles is expected by 2025. When you turn this around, it means that 70 percent to 80 percent of all vehicles around the world will have conventional engines. Let me add that today’s diesels, which are absolutely CO2-efficient and clean. On one hand, the products are still too expensive. On the other hand, the infrastructure is still too inconvenient and unreliable, so electric cars tend to be for people with deep pockets.   https://www.autonews.com/automakers-suppliers/jaguar-land-rover-ceo-outlines-revival-plan   QUESTION OF THE WEEK   DAVID NYE Gday from Brissie again Martyn, Location of manufacturing is certainly one factor to consider - we ALL like to support our local jobs. However at the end of the day, buying a car is an expensive and complex choice so most people will very likely rate other factors more highly when deciding their choice of car to fit their individual circumstances.   TOM RAFTERY Re your q of the week, I’m kinda odd. My filter when choosing cars is emissions. My last car (bought in 2008) was a Prius. It was that or the Ford Focus C-Max. Both were around 119gCO2/km, and thanks to a subvention for hybrids, both were around the same price, so I went for the Prius, as it was the better car. And my current car is a Leaf. It was the best zero emissions car available when I put down my deposit last July. I have two kids so I needed a car with booot space. The Leaf has the best boot space of all EVs of that class available. The e-Niro comes close but wasn’t available last July.   ANDREW JACOBS I live in Australia so we don’t have any locally made cars anymore. I don’t care who makes it. Toyota still has a factory in South Australia making Camry Hybrids, but no one in Australia considers a Toyota an Australian car in any way.   HOWARD ANTHONY SMITH In the past I would purchase cars based upon the reputation of the manufacturing. Cars produced in Japan or Germany were the top two choices. Over the years as I have gained a better understanding of supply chains I have shifted to purchasing cars that are assembled domestically because of my concerns about the carbon footprint of shipping automobiles around the globe. This especially makes since when purchasing electric vehicles if the reason for the purchase is to reduce greenhouse gases in the transportation sector. If I lived in Europe I would be looking for a Renault 208. I currently live in the United States and am debating whether or not I should wait for an electric pickup truck or just purchase a Model 3. Who knows what will be available in 2 years when I will make the purchase? I hope the domestically produced electric car offerings gives me difficult choices.   LISA ALLEN While I believe you should support the EV manufacturers in your home country (in the US that means Tesla), I really wish we had more choices from European and Asian sources. For example, while the Leaf is offered here by Nissan, the ENV 200 van is available in Europe but not here. Would be good to have more affordable choices.   GRANTON SMITH I can say for sure that once upon a time the country of build for a car was definitely something I considered very strongly. Growing up in Australia, I always regarded Japanese built cars as the best built cars around (Euro marques were all "dream" cars!!) I certainly would never have considered buying an American (Detroit) built car... Noo way! But I have to say that Tesla has really changed my way of thinking... They are now top of my list. Also I think Korean built vehicles have come such a long way - Hyundai and Kia are something I would now consider, where not even 5 years ago I would not.   STEFAN SCHMIDT Yes, for me the location of the production is a factor for my decision when buying a car. I need to trust that the people there made as good quality as possible. The Boeing Dreamliner is produced for example in 2 locations. From North Charleston / South Carolina was reported that drill cutting where found and not cleaned up between wires as well as bubbles in structure elements from carbon fiber. Would you feel good in such a plane even if someone from the upper management assures you that there is no such thing?   RICH FOWLER IN CHAPEL HILL Short answer: no. Longer answer: Some American cars are now made in Mexico and Canada. Some Japanese cars are made in the USA and the UK. So are German cars. It just doesn't matter to me anymore.   THEBLUESCLUES2012 Yes the location of my car being built in China is a big turn off. I will never buy a Chinese vehicle but hey never say never if it becomes too cheap to ignore I probably won't have a choice.   GERRIT GOVAERTS Production location matters a lot : import tarrifs from the US on Tesla's are 10% for the EU IIRC . We need a gigafactory 4 in the EU .   ADRIAN CHAPMANLAW Location of production, not really but I like that the leaf is made here in the UK. Just from an environmental perspective   ASHLEY HILL Being in Australia; we don't have any major domestic car manufacturing anymore (thought we do have some EV startups which is amazing).  My only rule now is to give no money to companies which still make fossil cars.     COMMUNITY And thanks to MYEV.com they’ve set us another Question Of The Week. Keep your comments coming in on email and YouTube…   What would your dream job in the EV industry be? And why?   I want to say a heartfelt thank you to the 215 patrons of this podcast whose generosity means I get to keep making this show, which aims to entertain and inform thousands of listeners every day about a brighter future. By no means do you have to check out Patreon but if it’s something you’ve been thinking about, by all means look at patreon.com/evnewsdaily     PHIL ROBERTS / ELECTRIC FUTURE (PREMIUM PARTNER) BRAD CROSBY (PREMIUM PARTNER)   DAVID ALLEN (PARTNER) OEM AUDIO OF NEW ZEALAND AND EVPOWER.CO.NZ (PARTNER) PAUL O’CONNOR (PARTNER) ALAN ROBSON (EXECUTIVE PRODUCER) ALEX BANAHENE (EXECUTIVE PRODUCER) ALEXANDER FRANK @ https://www.youtube.com/c/alexsuniverse42 ANDERS HOVE (EXECUTIVE PRODUCER) ARILD GEIR SKAALSVEEN (EXECUTIVE PRODUCER) ASHLEY HILL (EXECUTIVE PRODUCER) BÅRD FJUKSTAD (EXECUTIVE PRODUCER) BARRY PENISTON (EXECUTIVE PRODUCER) BOB MUIR / GINGERCOMPUTERS.COM IN DUNDEE (EXECUTIVE PRODUCER) BORISLAV BORISOV (EXECUTIVE PRODUCER) BRENT KINGSFORD (EXECUTIVE PRODUCER) BRIAN THOMPSON (EXECUTIVE PRODUCER) BRIAN WEATHERALL (EXECUTIVE PRODUCER) CESAR TRUJILLO (EXECUTIVE PRODUCER) CHRIS BENSON (EXECUTIVE PRODUCER) CHRIS HOPKINS (EXECUTIVE PRODUCER) CRAIG COLES (EXECUTIVE PRODUCER) CRAIG ROGERS (EXECUTIVE PRODUCER) DAMIEN DAVIS (EXECUTIVE PRODUCER) DARREN BYRD (EXECUTIVE PRODUCER) DARREN SANT FROM YORKSHIRE EV CLUB (EXECUTIVE PRODUCER) DAVE DEWSON (EXECUTIVE PRODUCER) DAVID BARKMAN (EXECUTIVE PRODUCER) DAVID FINCH (EXECUTIVE PRODUCER) DAVID PARTINGTON (EXECUTIVE PRODUCER) DAVID PRESCOTT (EXECUTIVE PRODUCER) DIRK RUTSATZ (EXECUTIVE PRODUCER) DON MCALLISTER / SCREENCASTSONLINE.COM (EXECUTIVE PRODUCER) ENRICO STEPHAN-SCHILOW (EXECUTIVE PRODUCER) FREDRIK ROVIK (EXECUTIVE PRODUCER) FREEJOULE AKA JAMES (EXECUTIVE PRODUCER) GEORGE CLARGO (EXECUTIVE PRODUCER) JACK OAKLEY (EXECUTIVE PRODUCER) JAMES STORR (EXECUTIVE PRODUCER) JASON FAN (EXECUTIVE PRODUCER) JEFF ERBES (EXECUTIVE PRODUCER) JERRY ALLISON (EXECUTIVE PRODUCER) JILL SMITH (EXECUTIVE PRODUCER) JOHN BAILEY (EXECUTIVE PRODUCER) JON AKA BEARDY MCBEARDFACE FROM KENT EVS (EXECUTIVE PRODUCER) JON KNODEL (EXECUTIVE PRODUCER) JON TIMMIS (EXECUTIVE PRODUCER) JUAN GONZALEZ (EXECUTIVE PRODUCER) KEN MORRIS (EXECUTIVE PRODUCER) KEVIN MEYERSON (EXECUTIVE PRODUCER) LARS DAHLAGER (EXECUTIVE PRODUCER) LAURENCE D ALLEN (EXECUTIVE PRODUCER) LEO (EXECUTIVE PRODUCER) LESZEK GRZYL (EXECUTIVE PRODUCER) LOUIS HOPKIN (EXECUTIVE PRODUCER) LUKE CULLEY (EXECUTIVE PRODUCER) MARCEL LOHMANN (EXECUTIVE PRODUCER) MARCEL WARD (EXECUTIVE PRODUCER) MARLIN SCHELL (EXECUTIVE PRODUCER) MARTIN CROFT (EXECUTIVE PRODUCER) MATT PISCIONE (EXECUTIVE PRODUCER) MATTHEW ELLIS (EXECUTIVE PRODUCER) MATTHEW GROOBY (EXECUTIVE PRODUCER) MAZ SHAR (EXECUTIVE PRODUCER) MIA OPPELSTRUP (EXECUTIVE PRODUCER) MICHAEL PASTRONE (EXECUTIVE PRODUCER) MIKE ROGERS (EXECUTIVE PRODUCER) MIKE WINTER (EXECUTIVE PRODUCER) NATHAN GORE-BROWN (EXECUTIVE PRODUCER) NEIL E ROBERTS FROM SUSSEX EVS (EXECUTIVE PRODUCER) OHAD ASTON (EXECUTIVE PRODUCER) PAUL SEAGER-SMITH (EXECUTIVE PRODUCER) PAUL STEPHENSON (EXECUTIVE PRODUCER) PETE GLASS (EXECUTIVE PRODUCER)  PHIL MOUCHET (EXECUTIVE PRODUCER) PHILIPPE CALVE (EXECUTIVE PRODUCER) RAJ BADWAL (EXECUTIVE PRODUCER) RAJEEV NARAYAN (EXECUTIVE PRODUCER) RALPH JENSON (EXECUTIVE PRODUCER) RENÉ SCHNEIDER (EXECUTIVE PRODUCER) ROB COOLING / HTTP://WWW.APPLEDRIVING.CO.UK/ (EXECUTIVE PRODUCER) RUPERT MITCHELL (EXECUTIVE PRODUCER) SARAH MCCANN (EXECUTIVE PRODUCER) SARI KANGASOJA (EXECUTIVE PRODUCER) SEIKI PAYNE (EXECUTIVE PRODUCER) STEVE JOHN (EXECUTIVE PRODUCER) STUART HANNAH (EXECUTIVE PRODUCER) THE LIMOUSINE LINE SYDNEY (EXECUTIVE PRODUCER) TIM GUTTERIDGE (EXECUTIVE PRODUCER) WALTER MACVANE (EXECUTIVE PRODUCER) ZACK HURST (EXECUTIVE PRODUCER)   You can listen to all 482 previous episodes of this this for free, where you get your podcasts from, plus the blog https://www.evnewsdaily.com/ – remember to subscribe, which means you don’t have to think about downloading the show each day, plus you get it first and free and automatically. 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In this episode, Katy sits down with Chef David Kinch, the chef-owner of Manresa Restaurant, a 3-star Michelin restaurant in Los Gatos California. They discuss everything from work-life balance to the media’s role in bringing more equity to fine dining.   Listen to the full interview at https://www.copperandheat.com/episodes/episode-6-david-kinch

Chef Jessica Largey was born and raised in the agricultural town of Fillmore, California, located just an hour outside of Los Angeles, and it turns out that growing up in a small town surrounded by orange groves, backyard avocado trees, and little else, was the perfect environment for a young chef to learn how to cook with fresh produce. It's not surprising, then, that Jessica will be incorporating Southern California's abundance of produce into the menu at Simone, her first restaurant as head chef, which opened in Downtown LA's arts district on September 20. Prior to Simone, Jessica trained at the California School of Culinary Arts in Pasadena, enrolling at just 16 years old, and from there she landed her first internship and eventual post as a line cook at Michael Cimarusti's celebrated fine dining restaurant Providence, located in Los Angeles. Her credentials in fine dining quickly added up in the years to come, most notably becoming chef de cuisine at Manresa in Los Gatos, California, under head chef David Kinch. During her time at Manresa, which received its third Michelin Star in 2016, Largey was nominated for the James Beard Foundation Award for Rising Star Chef of the Year in 2014, and was nominated again the following year, when she won the award. Jessica departed Manresa soon after, taking some time to reboot and discover her next move as a chef, and eventually landed back in Southern California, where she's now poised to open Simone. Chef Jessica Largey's Shift List: Shakey Graves - “Dearly Departed” Neko Case - “People Got a Lotta Nerve” Ben Sollee - “Mechanical Advantage” Shania Twain - “Any Man of Mine” Cher - “Believe” The Clash - “Straight to Hell (Live)” SNAP! - “Rhythm Is a Dancer” David Bowie - “Golden Years” Nina Simone - “I Wish I Knew How It Would Feel to Be Free” Nina Simone - “Mississippi Goddam (Live)” Nina Simone - “You've Got to Learn” Gap Band - “Outstanding” Aerosmith - “Falling in Love (Is Hard on the Knees)”

Hey hey, it's Food Republic Today! We've got 10 Questions for David Kinch about the experience of dining at his acclaimed restaurant Manresa (4:56, 29:37), why fine dining is a terrible business model (10:01), CA Central Coast wine & local ingredients (13:45), his turns on The Mind of a Chef & Top Chef (18:46), Manresa Bread (21:12), what's the deal with sourdough (24:08), & the current golden age of restaurants & wine (25:22). To close, comedian Nonye Brown-West recalls learning to bake cookies (34:19).

While in New York City to attend the annual Michelin Guide celebration, chef David Kinch of Manresa, The Bywater, and Manresa Bread, popped in to chat with Andrew about Manresa's 15th anniversary and the special activities he arranged around that milestone (including installing his team in 3 different acclaimed kitchens in France for extended visits). He also shared his thoughts on the state of world cuisine in what he believes is a golden age, and how he looks at, and plans for, the next stage of his career, and life. One of our best and most celebrated chefs in a wonderfully unguarded mode. Andrew Talks to Chefs is powered by Simplecast

Today on Japan Eats, host Akiko Katayama is joined in the studio by David Kinch of Los Gatos' Manresa. David tells us about cooking in the midst of California's various microclimates, a chef's relationship to farmers, and what he draws from Japanese tradition.

David Kinch is a chef ahead of our time. Long before the farm-to-table trend, David found inspiration in the seasons, the land, and the ingredients at hand. Coming into his own under the tutelage of great chefs–from New Orleans to New York, France to Japan– and finally settling in California, David’s culinary prowess and vision has earned him multiple James Beard awards. In 2016, Manresa, his first restaurant, received three stars from the Michelin guide. His second restaurant Bywater, also located in the Silicon Valley, opened its doors this year.

David Kinch of Manresa restaurant in Los Gatos, CA, joins us to discuss his just-opened restaurant The Bywater, a casual, resolutely non-pretentious ode to the food and drink of the city where he grew up, New Orleans. Hear David's thoughts on waiting for the right time to expand, how he divides his time among multiple concepts (a second Manresa Bread is slated to open this spring), and his determination to remain in the kitchen for as long as possible. In our Shop Talk segment, three young guns — Michael Gibney (author of Sous Chef), Ashley Rath (sous chef at Santina in NYC), and Jaime Young (former chef de cuisine of Atera in NYC) join us to discuss the life of a sous chef in 2016. “The easiest part of my day is cooking. The hardest part of my day is being a manager, learning about the business.” [17:45] –David Kinch on The Front Burner “It takes a really long time to learn to be a chef and I think that's what you're doing when you are a sous chef… You're developing that human resource component.” [29:30] –Michael Gibney on The Front Burner  

She was a corporate attorney, but chucked it all to become the love in Love Apple Farms, where she now grows for David Kinch’s world-famous Manresa Restaurant. Her biodynamic incantations lead us to ask…

David Kinch is the chef/proprietor of the fine dining restaurant Manresa in Los Gatos, California. Kinch has received numerous accolades over the years, including the Best Chef, Pacific James Beard Award in 2010, and three stars for Manresa in the most recent Michelin Guide. In 2013, the chef released Manresa: An Edible Reflection, which he co-authored with Christine Muhlke. Kinch is one of the subjects of Mind of a Chef Season 4. Learn more about your ad choices. Visit megaphone.fm/adchoices

This week’s guests: Dorie Greenspan & Christine Muhlke Over the past 20 years, Dorie Greenspan has written 10 cookbooks and won six James Beard and IACP awards for them, including Cookbook of the Year … twice! She won the IACP Cookbook-of-the-Year Award for Desserts by Pierre Herme and for The New York Times Bestseller, Around My French Table. She’s also been named to the James Beard Foundation’s Who’s Who of Food and Beverage in America. Dorie’s latest book is Baking Chez Moi, Recipes From My Paris Kitchen to Your Kitchen Anywhere. Baking Chez Moi is filled with recipes for the simple, homey, wonderfully delicious sweets that she and her friends bake at home in Paris. “Living in France has really meant that I can work in France. “I have the access to people who can share recipes with me.” [05:00] “There are more women doing spectacular jobs that I didn’t think would be possible at the time I was being turned away.” [39:00] — Dorie Greenspan on Radio Cherry Bombe Bon Appetit Executive editor Christine Muhlke is the co-author of “Manresa: An Edible Reflection” with David Kinch and “On the Line: Inside the World of Le Bernardin” with Eric Ripert. She was formerly the food editor at the New York Times Magazine. “One of the great things about being a writer is it gives you license to be nosy.” [12:00] –Christine Muhlke on Radio Cherry Bombe

This week’s guest on Chef’s Story is David Kinch. David Kinch is a dean at the International Culinary Center and the chef-proprietor at the two Michelin-starred Manresa in the Bay Area. Tune in to hear how French cuisine and culinary culture attracted him to the kitchen, and why cooking helps fulfill his desire to see the world. Hear the things he’s learned along his culinary journey and why to this day motivating staff and creating a healthy team atmosphere remains one of the hardest things to achieve in a kitchen. Find out how David wants to encourage American regional cuisine and how he takes advantage of the terroir in California by sourcing from the nearby Love Apple Farms. This program was sponsored by Fairway Market. “When I started working in kitchens and realized how deep it was in terms of learning and knowledge, it encouraged my wanderlust. I realized it would be a great opportunity to see the world.” “You are only as good as the people who work for you and who you will inspire to carry out your vision. You can’t micro-mange every little thing.” –chef David Kinch on Chef’s Story