Podcasts about El Bulli

This week we're excited to have Dylan Trotter in the studio. He's the son of the legendary Charlie Trotter, and he's now honoring that lineage with a series of pop-up dinners leading up to the much-anticipated reopening of Trotter's. But Dylan is also a hospitality force in his own right. Having interned at the famed El Bulli and worked at BOA Steakhouse in West Hollywood — and a smattering of other notable gigs he touches on throughout this episode — he brings a wealth of experience to the table. He joins us to talk about what it means to iterate on legacy without diluting it, share stories about his visionary father, reflect on his choice to revive the family name in a new era — and so much more!

Chef Barclay Dodge (Bosq, Aspen) and Heather Kunzer (Foods in Season) join André Natera to talk foraged ingredients, preserving wild food, and lessons learned from El Bulli. This episode covers everything from mushroom prep to mentorship, and why fermentation isn't just a trend—it's technique.You'll hear insider tips on working with seasonal ingredients, navigating small kitchen setups, and how to think like a Michelin chef without losing touch with the earth. It's a grounded, high-level episode for cooks, chefs, and wild flavor seekers.Barclay Dodge InstagramHeather InstagramFoods in Season Instagram⁠⁠Subscribe to my Substack!⁠⁠Visit Chef's PSA for Books, Free eBooks, and More!⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://chefspsa.com/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Shop Chef's PSA Merch!⁠⁠

“And that's when this flood of clarity came in, and I was like, I'm going to use chocolate as a medium for storytelling.” Katrina Markoff is founder of the Chicago-based Violet Flame Chocolate.   Prior to her new venture, Katrina founded Vosges Haut-Chocolat in 1998, which expanded our understanding of what chocolate could be. Katrina has been named one of Fortune Magazine's “40 Under 40”, Bon Appétit has named her Food Artisan of the Year, and Food & Wine has called her “the innovator in chocolate to lead the U.S. through the next 30 years.” We follow Katrina's journey from pre-med student at Vanderbilt, to attending culinary school in Paris, to working at El Bulli (one of the best restaurants in the world), and finally finding her calling as an entrepreneur and chocolatier.   (1:06) – What was Katrina's upbringing like?(4:30) – How did Katrina make the change from pre-med student to culinary school?(9:13) – What was Katrina's experience working at El Bulli with Ferran Adrià like?(12:47) – What attracted Katrina to working as a chocolatier and founding Vosges Chocolat?(16:40) – What led to Vosges' huge success?(19:13) – Why did Katrina start Violet Flame Chocolate, and what is she doing differently this time around?(23:03) – What is the “why” that drives Katrina?(24:46) – What do entrepreneurs get wrong when they first start out?(26:20) – Why is failure important?(27:51) – What's the best way to enjoy chocolate?

David Seijas nació, casi literalmente, en un bar. Su vida ha orbitado en torno al alcohol desde que descubrió el mundo del vino, y tuvo la suerte y el arrojo para entrar a trabajar en elBulli, para muchos el mejor restaurante del mundo. Una vida de presión y exigencia que acaba de madrugada, donde el único ocio posible es la fiesta dura. Fue elegido mejor catador de España, viajó por todo el mundo, dirigió junto a Ferrán Centelles la bodega del Bulli, pero sufrió en sus carnes una adicción tremenda que poco a poco se apoderó por completo de él. Ahora cuenta, desde el otro lado, la imaginativa escalera que se construyó para salir de allí, mirando a la cara a sus demonios gracias a la pasión y la creatividad, sabiendo que ya nunca será el mismo. Como siempre, gracias por escuchar. En nuestra web tienes disponible la transcripción completa de este episodio. Y, si te gusta Fuera del Radar, también puedes suscribirte a nuestra newsletter, que acompaña cada estreno de episodio. También puedes leer aquí el reportaje original que dio lugar a este podcast. Escucha todos nuestros podcast aquí.

“Culturally, it's so important because a lot of experiences are just the same all over the world. Hotels, theaters, cinemas, music—it's so mainstream today that we all consume pretty much the same thing. But culinary-wise, there's still this chance to create and cook something that's so local on the level of experience that you can really understand and feel the landscape, the seasons, the culture, and the history of the country. So I'm super happy to be in that field because I think we're one of the last kinds of handcrafts that are still very present in the city.”We're in great company with Niklas Ekstedt, the Swedish Chef famously known around the world for reigniting the ancient way of cooking over fire in Scandinavia at his restaurant Ekstedt in Stockholm, where he has been recognized by The Best Chef Awards and a recipient of a Michelin Star. After an acclaimed culinary career as a young chef, Niklas found himself returning to his roots, curiously unearthing forgotten techniques and a sophisticated Scandinavian culinary heritage that challenged the Mediterranean supremacy he felt ready to challenge. What may have started as a small spark in his fire-forged restaurant ultimately created a movement where ancient methods meet modern gastronomy.In this episode, Niklas warmly welcomes us to savor a taste of this nearly lost artform, sparking our curiosity about what other ancient rituals we should unearth and giving us the courage to begin our own adventures. Top Takeaways[2:50] Amid the forests of northern Sweden, young Niklas's tastes were shaped by Sámi playmates, parents who embraced nature's bounty, and wilderness that would one day call him back to cooking by fire.[5:05] From his rural roots to culinary stardom, Niklas traveled through Chicago kitchens, befriended René Redzepi in Copenhagen, trained at legendary elBulli, then returned to Sweden where, barely into his twenties, he opened his first restaurant and was met with celebrity chef status…that is before he discovered his true flame.[9:30] In a secluded island kitchen outside Stockholm, Niklas found himself captivated by primitive cooking methods, discovering a forgotten Nordic culinary sophistication that would become the foundation of his revolutionary fire-forged restaurant.[16:05] Stepping into Ekstedt, guests embark on a primal sensory journey where crackling flames illuminate the darkness, birchwood smoke perfumes the air, and the kitchen's ancient fire elements transform seasonal Nordic ingredients into dishes that evoke both a forgotten past and an innovative future, creating an experience that transcends mere dining to become a connection with Sweden's culinary heritage.[25:20] Niklas continues to foster community through Tyge & Sessil, an intimate space celebrating hidden gem natural wines, and Hillenberg, a neighborhood brasserie where humble Scandinavian cooking creates an accessible entry point to his Nordic culinary philosophy. [28:00] See Stockholm through Niklas's eyes—travel metro stations turned art installations, discover museum treasures without spending a krona, go island hopping by boat, and embrace the Swedish “Allemansrätten” right to roam.Notable Mentions Charlie Trotter's in ChicagoNorwegian explorer & writer, Thor Heyerdahl's Kon-Tiki expeditionSkepparholmen Nacka outside Stockholm“Kardemummabullar” traditional Swedish Cardamom Buns for a daily “Fika” Alice Waters, pioneer of the “farm-to-table” movement in AmericaA Taste From AfarCookbooks by Niklas EkstedtEkstedt: The Nordic Art of Analogue Cooking Food from the FireScandinavian ClassicsHappy FoodVisit For YourselfEkstedt Website | @ekstedtrestaurant | @niklasekstedt

The Author Events Series presents Laurie Woolever | Care and Feeding: A Memoir  REGISTER In Conversation with Reem Kassis In this moving, hilarious, and insightful memoir, Laurie Woolever traces her path from a small-town childhood to working at revered restaurants and food publications, alternately bolstered and overshadowed by two of the most powerful men in the business. But there's more to the story than the two bold-faced names on her resume: Mario Batali and Anthony Bourdain. Behind the scenes, Laurie's life is frequently chaotic, an often pleasurable buffet of bad decisions at which she frequently overstays her welcome. Acerbic and wryly self-deprecating, Laurie attempts to carve her own space as a woman in this world that is by turns toxic and intoxicating. Laurie seeks to try it all--from a seedy Atlantic City strip club to the Park Hyatt Tokyo, from a hippie vegetarian co-op to the legendary El Bulli--while balancing her consuming work with her sometimes ambivalent relationship to marriage and motherhood. As the food world careens toward an overdue reckoning and Laurie's mentors face their own high-profile descents, she is confronted with the questions of where she belongs and how to hold on to the parts of her life's work that she truly values: care and feeding. Laurie Woolever has written about food and travel for the New York Times, GQ, Saveur, and many others. Reem Kassis is a Palestinian writer and author of the best-selling and award-winning cookbooks The Palestinian Table (2017) and The Arabesque Table (2021) and the children's book We Are Palestinian (2023). Her writing regularly appears in The New York Times, The Atlantic, The Wall Street Journal and The Washington Post in addition to various news outlets, magazines and academic journals. She grew up in Jerusalem, then obtained her undergraduate and MBA degrees from UPenn and Wharton and her MSc in social psychology from the London School of Economics. She now lives in the Philadelphia area with her husband and three daughters. The 2024/25 Author Events Series is presented by Comcast. Because you love Author Events, please make a donation when you register for this event to ensure that this series continues to inspire Philadelphians. Books will be available for purchase at the library on event night! All tickets are non-refundable. (recorded 3/18/2025)

The Author Events Series presents Laurie Woolever | Care and Feeding: A Memoir  REGISTER In Conversation with Reem Kassis In this moving, hilarious, and insightful memoir, Laurie Woolever traces her path from a small-town childhood to working at revered restaurants and food publications, alternately bolstered and overshadowed by two of the most powerful men in the business. But there's more to the story than the two bold-faced names on her resume: Mario Batali and Anthony Bourdain. Behind the scenes, Laurie's life is frequently chaotic, an often pleasurable buffet of bad decisions at which she frequently overstays her welcome. Acerbic and wryly self-deprecating, Laurie attempts to carve her own space as a woman in this world that is by turns toxic and intoxicating. Laurie seeks to try it all--from a seedy Atlantic City strip club to the Park Hyatt Tokyo, from a hippie vegetarian co-op to the legendary El Bulli--while balancing her consuming work with her sometimes ambivalent relationship to marriage and motherhood. As the food world careens toward an overdue reckoning and Laurie's mentors face their own high-profile descents, she is confronted with the questions of where she belongs and how to hold on to the parts of her life's work that she truly values: care and feeding. Laurie Woolever has written about food and travel for the New York Times, GQ, Saveur, and many others. Reem Kassis is a Palestinian writer and author of the best-selling and award-winning cookbooks The Palestinian Table (2017) and The Arabesque Table (2021) and the children's book We Are Palestinian (2023). Her writing regularly appears in The New York Times, The Atlantic, The Wall Street Journal and The Washington Post in addition to various news outlets, magazines and academic journals. She grew up in Jerusalem, then obtained her undergraduate and MBA degrees from UPenn and Wharton and her MSc in social psychology from the London School of Economics. She now lives in the Philadelphia area with her husband and three daughters. The 2024/25 Author Events Series is presented by Comcast. Because you love Author Events, please make a donation when you register for this event to ensure that this series continues to inspire Philadelphians. Books will be available for purchase at the library on event night! All tickets are non-refundable. (recorded 3/18/2025)

Quien fue sumiller de El Bulli, David Seijas, regresa a Quédate a comer defendiendo un lenguaje más claro y más sincero en un mundo del vino en el que para él se ocultan demasiadas verdades, tanto en el terreno de la elaboración como a la hora de seguir recurriendo al discurso de que su consumo moderado es saludable.

Today we're truly honoured to be joined by one of the most famous Michelin starred chefs in the world in Niklas Ekstedt, who's inspired a whole culinary movement by opening his restaurant 'Ekstedt' in Stockholm in 2011. Niklas decided to get rid of all modern appliances; ovens, grills, microwaves, sous vides and replace them purely with birchwood fuelled fires. This creates a significantly increased amount of challenges for his cooking but also forces him to be creative and innovative to the point where he's invented some of the most famous dishes in the world. Today he takes us through his incredible journey from; growing up in rural Sweden to travelling to America to work for the late Charlie Trotter in Chicago and then onto being an early employee for El Bulli. He hated his time at El Bulli so greatly that he eventually walked out and headed back to Sweden to set up his first restaurant at just 21, where he employed a certain gentleman called René Redzepi. Niklas shares with us some of the most entertaining stories from these times but also some incredible advice on how to get the most out of your talents. He's a pure joy to listen to. ------------- Please leave us a 5 star rating if you enjoyed the podcast and a written review, it really helps us to grow and of course share it with anyone you think would love it as much as you hopefully have! Head to www.delli.market and discover the thousands of creative products dropping daily.  Subscribe to our free weekly newsletter here - https://open.substack.com/pub/thegoto...

David Seijas, ex sommelier de elBulli y autor de Confesiones de un sommelier, comparte su fascinante trayectoria en el mundo del vino, desde su etapa en el icónico restaurante hasta cómo enfrentó desafíos personales y redefinió su vida. En su libro, Seijas relata su trayectoria profesional y personal, ofreciendo una mirada íntima al mundo de la sumillería y los desafíos que enfrentó. Su historia busca inspirar a otros que puedan estar atravesando situaciones similares, mostrando que es posible superar las adversidades con determinación y apoyo profesional. Descubre su inspiradora historia en el nuevo episodio de ReWine: Confesiones de un sommelier. ¡No te lo pierdas!

El sumiller más reconocido de España, David Seijas, demuestra en un libro su humanidad y cuenta las dificultades y adiciones que vivió tras el cierre del restaurante El Bulli. Ángel García Muñoz nos desvela libros donde los Habanos son protagonistas. Llegamos al centro medieval de Teruel para hablar de atún rojo y carne con Nacho Liso, del restaurante Método. Encendemos un Vegueros Mañanitas, ideal para acompañar los buenos planes y la buena música de este podcast que aportan buena vibra.

In today's episode, we chat with Dylan Trotter, a 33-year-old Chicago native and the son of famed chef Charlie Trotter. Dylan reflects on growing up in his father's iconic Lincoln Park restaurant, where he first discovered the magic of crafting unforgettable dining experiences. From interning at world-renowned kitchens like El Bulli to restoring his father's former restaurant space, Dylan is dedicated to keeping his father's legacy alive. He's not just preserving his father's memory; he's revitalizing it by digitizing his father's work and organizing pop-up dinners with other culinary legends.Join us as we explore family dynamics, advice for today's culinarians, and the lasting impact of Charlie Trotter on the culinary world.

¿Qué es y dónde se esconde la vocación? Pol Contreras empezó a trabajar en el Hotel Pessets de Sort con 15 años. Él solo quería dinero para salir con sus amigos pero encontró en esa cocina algo que le gustaba. Entró en pastelería porque esa era la vacante y yo me pregunto por el curioso proceso en el que encontramos, con ese punto de suerte, una vocación temprana. Intuyo que así funcionan las cosas en la vida, por accidente. Pol sigue trabajando hoy en la restauración, chef pastelero del restaurante Echaurren, y produce de forma artesanal sus propios chocolates, en un proyecto con carácter. La pasión marca la diferencia en este mercado en competencia perfecta. Kapital es posible gracias a sus colaboradores: ⁠Cuidado con las macros ocultas⁠. El podcast de Cuatroochenta. ¿Te interesa la tecnología? ¿Quieres conocer y entender más sobre su impacto en nuestro día a día? Escucha Cuidado con las macros ocultas, reconocido como Mejor Podcast Conversacional 2024 en los Podcast Days. Con la ayuda de expertos de referencia explican cómo la tecnología nos ayuda a recorrer la distancia entre lo que hacemos y lo que somos capaces de hacer. Están ya en su cuarta temporada y han hablado sobre la tecnología que hay detrás de un hospital o una cerveza, el hacking ético o su impacto en la economía de la atención. Escúchalo en tu plataforma de audio o en su página web. Patrocina Kapital. Toda la información en este link. Índice: 1:30 El cambio de paradigma en elBulli. 13:28 La sala de l'esperit del temps. 16:05 Trabajar con Ferràn Adrià. 20:20 La invención de la cocina. 28:08 Un slogan de Toni Segarra: 100% cacao, 0% chocolate. 36:00 Las 24 horas, los 365 días. 42:25 El icónico toro de Picasso. 49:45 Ferrero Rocher, el mejor bombón del mundo. 58:02 Montar una fábrica de chocolate en Vietnam. 1:05:26 ¿Por qué asociamos el chocolate a los postres? 1:17:29 Un proceso de producción irregular. 1:28:14 Añadas del chocolate. 1:36:12 Cómo el precio del oro afecta el precio del cacao. 1:42:29 El que lo hace por el dinero raramente se divierte. Apuntes: Oído. Pol Contreras. El Bulli: historia de un sueño. David Pujol. El Bulli: el último vals. Vicenç Asensio. L'invention de la cuisine. Paul Lacoste. Una historia de la Nouvelle Cuisine. Oscar Caballero. La guía culinaria. Auguste Escoffier. Del arte de cocinar. Bartolomeo Scappi. L'arte della cucina francese nel XIX secolo. Marie-Antoine Carême. La ética del hacker. Pekka Himanen.

Hablar con el Presidente de la Real Academia Iberoamericana de Gastronomía ha sido un placer, Rafael Ansón tiene muy claro que la comida es cultura y nos hace un recorrido super interesante desde la gastronomía de los años 70 hasta hoy en día. Tiene 90 años y sigue comiendo en restaurantes todos los días y probando cosas nuevas. ¡BRAVO!

This is a vintage selection from 2007The BanterThe Guys discuss an article titled “Chef's Kids Eat the Darndest Things” in New Jersey Monthly Magazine where Mark's son's creation was featured. Find out what unusual sandwiches are being made in the Pascal household. The ConversationThe Restaurant Guys host Grant Achatz, cutting edge chef of Alinea restaurant in Chicago. Grant talks about his unusual dishes, methods and how he crafts the diner's experience. The Inside ScoopThe Guys have been intrigued by the cuisine that some call molecular gastronomy or avant-garde, but Grant Achatz can't put a name on it. He does describe how he gets inspiration for it from daily life. “It's a little bit out there, but a lot of it is just like being aware of your surroundings... If you're listening to a certain song and you hear an extreme tempo change, I say to myself: How can I incorporate that tempo change into the experience? How can I make a 24 course meal shift instantly and go from savory and then back to sweet again, in the matter of three courses?” Grant Achatz on The Restaurant Guys Podcast 2007BioGrant's culinary journey began at his family's diner. After graduating from the Culinary Institute of America, he honed his skills at Charlie Trotter's, The French Laundry, and elBulli in Spain before assuming the executive chef position at Trio.In 2004, Grant and Nick Kokonas co-founded Alinea. Alinea has earned many accolades since, including 13 consecutive years with 3 Michelin stars - the longest of any fine dining restaurant in the U.SGrant's culinary ventures expanded with Next restaurant and The Aviary bar, both receiving critical acclaim and awards. In 2016, he opened Roister, which earned a Michelin star in its first year, followed by St. Clair Supper Club in 2019.Chef Grant Achatz is recognized as the Best Chef in the United States by the James Beard Foundation and honored by Time Magazine as one of the 100 Most Influential People in the World. Grant's story of recovering from tongue cancer is told in his memoir Life, On the Line and featured in the documentary Spinning Plates and Netflix's Chef's Table.InfoAll of Grant's RestauranReach out to The Restaurant GuysIf you're in New Jersey...November 15 Walk Around Wine TastingNovember 22 Dale & Jill DeGroff Happy Hourstageleft.com/eventsOur Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguys**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below! https://www.buzzsprout.com/2401692/subscribe

«Los artistas solo son creativos durante 10 años. Vive plenamente tus 10 años». Eso escribía Hayao Miyazaki, el genio de la animación, en el precioso guión de El viento se levanta. Miyazaki dijo 10 años pero podrían ser menos, podrían ser más. De lo que yo estoy convencido es que nadie puede hacerlo toda una vida. El Bulli estuvo 20 años arriba de todo y me pregunto cómo lo hizo Ferran para aguantar toda esa presión durante todo ese tiempo, en un esfuerzo físico, pero también mental. El talento es la capacidad de aguante. Hay algo dentro que no te permite dejarlo. Esos pensamientos (¡esa obsesión!) es fatal en la mayoría de los casos. Solo unos pocos elegidos cambiarán el paradigma. La creatividad tiene un precio. Tú decides si merece la pena pagarlo. K150. Accede al vídeo de la entrevista en YouTube. Nuevo canal de Kapital en Instagram. ⁠LWS Academy⁠. Bitcoin desde 0 Bitcoin es una propiedad absoluta que no depende de los Estados y nos da soberanía sobre nuestra riqueza. A pesar de sus 15 años sigue siendo un gran desconocido para la mayoría. ⁠LWS Academy⁠ te trae “Bitcoin desde 0”, una formación completa sobre Bitcoin, con Álvaro D. María, Gael Sánchez Smith, José Antonio Bravo y Decentralized donde aprenderás lo que es Bitcoin, cómo invertir, su fiscalidad y cómo autocustodiarlo con privacidad. “Bitcoin desde 0” tiene un precio de 570 euros, pero con el cupón ⁠JOANBTC1P⁠ recibirás un descuento de 70. ⁠JOANBTC3P⁠ para el pago fraccionado. Haz los deberes con Bitcoin. Los 20 primeros recibirán un ejemplar de ⁠La filosofía de Bitcoin⁠ dedicado por Álvaro. ⁠⁠⁠⁠⁠⁠Smartick⁠⁠⁠. El método online de matemáticas y lectura⁠⁠⁠ ¿Quieres el mejor futuro para tus hijos? Si tienen entre 4 y 14 años, consigue que dominen los pilares básicos de su educación: las matemáticas y la comprensión lectora. Ser buenos en matemáticas, leer y escribir bien y desarrollar el pensamiento crítico son clave para el éxito académico. Y la vida. Smartick es el método online personalizado, basado en evidencias científicas y un uso responsable de las pantallas. Solo 15 minutos al día y sin la ayuda de los padres. Además, tienes a tu disposición un equipo de expertos para consultar la evolución de los niños. Prueba Smartick gratis este primer trimestre. Ahora con un descuento del 20% si te registras en este enlace o escribes el código KAPITAL en el proceso de compra. Crescenta⁠⁠. La inversión relevante para tu futuro Invierte como y con los mejores en Crescenta y accede a fondos con rentabilidades objetivo superiores al 15% anualizado*. Crescenta es la primera gestora digital de Capital Privado para invertir en fondos exclusivos. El Private Equity es una estrategia de inversión que históricamente ha batido a la bolsa, con rentabilidades anuales de doble dígito. Te estarás preguntado... ¿y por qué aún no he invertido en fondos de Private Equity? Sencillo. Porque hasta ahora, esta inversión estaba reservada a altos patrimonios. En Crescenta hemos democratizado esta inversión, y te damos acceso desde 10.000 euros, a desembolsar gradualmente durante 4 o 5 años, a fondos internacionales de primer nivel. EQT, Cinven, Insight... a golpe de clic. Invierte como y con los mejores en Crescenta.com. Consulta los fondos activos aquí. ⁠Equito App⁠. Invierte en tokens inmobiliarios Para obtener un préstamo del banco y comprar una propiedad inmobiliaria de 150.000 euros, necesitas una entrada de 30.000 euros. No solo esto. Para pagar los impuestos y las pequeñas reformas, necesitarás 25.000 euros más. ¿Tienes 55.000 euros? Si es así, bien. Si no, Equito App. Equito es una aplicación que te permite invertir en inmuebles desde tan solo 100 euros, recibiendo dividendos por tus alquileres cada mes. La plataforma pronto llegará a los 100.000 usuarios activos. ¿Te unes? Invierte de manera sencilla y sin complicaciones con Equito App.

This is a Vintage Selection from 2008The BanterThe Guys discuss steps taken by the EPA in 2008 to eliminate reporting of noxious gas emissions due to lawsuits being filed against those who are emitting the toxins. Huh?The ConversationThe Restaurant Guys are happy to have acclaimed chef José Andrés.  They discuss two of his restaurants Jaleo and Minibar which offer quite different styles of excellent dining experiences. Find out how José prefers to eat and what's next in world cuisine.The Inside TrackThe Guys were thrilled to know that José loves the show! Here is his response to being a guest.“Thank you, I'm honored. You rock, guys! It's a great show. I download the  podcast.  It's great, so keep up the good work,” José Andrés on The Restaurant Guys Podcast 2008BioJosé Ramón Andrés Puerta was born in Mieres, Asturias, Spain. He met Ferran Adrià in Barcelona, and he worked three years at El Bulli. In December 1990, he decided to move to the United States.In 1993, Andrés was hired to lead the kitchen at Jaleo in Washington, D.C. Later, he helped the owners of Jaleo to open more restaurants: Cafe Atlantico, Zaytinya and Oyamel. In 2003, Andrés started Minibar at a six-seat counter within Cafe Atlantico. Minibar eventually became a stand alone restaurant that has a twelve-seat counter. He continued to open more restaurants in Miami, Los Angeles, Las Vegas, and Puerto Rico. Andrés starred in his own cooking show in Spain, Vamos a Cocinar, and published his book Tapas: A Taste of Spain in America. In 2010 Chef José Andrés developed World Central Kitchen (WCK),  a nonprofit organization that is first to the frontlines providing fresh meals in response to crises. WCK has served more than 400 million nourishing meals around the world.InfoJosé's websitehttps://joseandres.com/Made in Spain with Jose Andreshttps://www.pbs.org/show/made-in-spain/World Central Kitchenhttps://wck.orgReach out to The Restaurant GuysOur Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguys**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below! https://www.buzzsprout.com/2401692/subscribe

Al "Revoluci

Este lunes nos acompaña David Seijas uno de los mejores sumilleres del mundo, conocido por haber trabajado en el restaurante elBulli. Hablamos sobre su libro Confesiones de un sommelier, donde relata la historia de sus adicciones ligadas a su trabajo.El cuentista Pep Bruno nos narra El demonio del valle y el Muerto recogido en Leyendas y cuentos del Folklore suizo. El astrofísico Javier Armentia nos explica por qué el biorritmo de una persona puede variar según sea de día o de noche. Nuestro cocinero Sergio Fernández nos enseña una la mítica receta de “melón con jamón” en su sección “Empieza el día saboreando el desayuno”. Por último, Sergio Martín repasa la actualidad informativa en su sección “Si yo tuviera un programa”.Escuchar audio

Entrevista a Carlos Casillas (Barro). En este episodio de Se me Antoja, Carlos Casillas nos habla sobre los restaurantes en los que ha trabajado, comenzar un proyecto gastronómico en una ciudad como Ávila y su experiencia formando parte de elBulli.

Lisa Abend is a Copenhagen, Denmark based writer that covers food, travel and all sorts of other topics for publications like Time Magazine, The New York Times and Fool, among others. She is the head of communications for the Copenhagen based non-profit Mad and the author of the 2011 book The Sorcerer's Apprentices: A Season in the Kitchen at Ferran Adrià's elBulli, where she spent a season at the restaurant documenting its team of stagieres and what else goes on behind the kitchen walls. She is one of the most respected voices in the world of gastronomy and it was a real pleasure to be able to speak with her.   Recently, Lisa launched the Substack newsletter The Unplugged Traveler where she posts about going to destinations in Europe that she has never been before and, totally without any research prior to the trip, experiences them completely offline. That means no looking at her phone or the internet for recommendations or planning. For the most recent post her brother said she should go to Zadar, so she booked a flight there and went without even knowing what country it was in. It's unlike any travel writing being done anywhere else and there isn't a better moment for it. Travel, has lost much of its meaning since the advent of the smart phone. Everything is booked in advance. We seem to know everything about a destination before we get there and go armed with lists of recommendations on where to eat and drink and what to do and see. There is no room for surprise or discomfort of any sort. The same stories are being written repeatedly, which is leading to overwhelming swells of tourists in certain cities. We are seeing a backlash to that. Aside of limiting tourists from a destination, what can you do? One thing is to get back to the essence of travel and go to places where you can experience something new, some place where you can have your own experience. I didn't ask her this but I hope she turns this project into a book one day.Lisa lived in Spain when El Bulli was still around, then moved to Copenhagen and got to see Noma's rise. For a little while, she had another newsletter with some other Copenhagen based writers called Bord, which told in depth stories about the restaurant industry in that city, such as kitchen abuses and stagiares. Anyway, she has watched as those two restaurants, one right after the other, propelled by the oversized influence of The World's 50 Best Restaurants list, have changed the conversation around fine dining and cuisine as a whole. We discuss if that will happen again. What will the next big thing be? Maybe it isn't a fine dining restaurant. Maybe it's not even a restaurant.Read more and find a transcript at New Worlder.

Massimo Bottura is the chef and restaurateur at Osteria Francescana in Modena, Italy. He is known as one of the world's most innovative culinary figures and together with his team runs a group of restaurants in Italy and the rest of the world. His three-Michelin-starred restaurant, Osteria Francescana, has twice been voted Best restaurant in the World. Bottura's restaurant career began in 1986, he later worked with Alain Ducasse in Monaco and at El Bulli. Bottura is also working with projects tackling food waste and social isolation with the Refettorio Ambrosiano and Food for Soul, together with his wife Lara Gilmore. We will hear Massimo Bottura tell about his passion for food, his restaurants and his social projects. He will also reveal where to find the world's best pizza. The recommendations mentioned in this podcast and thousands more are available for free in the World of Mouth app: https://www.worldofmouth.app/ Hosted on Acast. See acast.com/privacy for more information.

Conversamos con David Seija, sumiller de ‘El Bulli' que publica un libro en el que narra su adicción al alcohol y cómo convive con ella en su profesión. Nos tomamos el vermú de verano celebrando los 150 años del buzón de Tramacastilla de Tena y escuchamos lo más popular en Spotify. Además, Eloy Morera recuerda el viaje de Vasco de Gama de Portugal a la India.

José Avillez is a renowned Portuguese chef known for revolutionizing traditional Portuguese cuisine with modern techniques. He trained at the prestigious El Bulli in Spain before establishing his culinary empire. Avillez owns multiple restaurants, including the acclaimed Belcanto in Lisbon, which was the first in the city to receive two Michelin stars. Expanding globally, he has opened restaurants around the world, promoting Portuguese flavors internationally. Beyond his restaurant ventures, Avillez's influence extends into television, publishing, and culinary consulting.

Charlamos con el sumiller David Seijas que presenta 'Confesiones de un sommelier', en el que explica su adicción al alcohol y el proceso que le ha supuesto convivir con este problema. Hacemos números con Santiago Niño Becerra sobre el turismo y la vivienda. Hablamos con la abogada, Fani Barreto, sobre la primera sentencia a una trabajadora por el síndrome del trabajador quemado. La palabra del día: "Sommelier".

Habían pasado muchas cosas antes. En 1995 Joel Robuchon se retira, el la cumbre gastronómica mundial, y señala a Adriá como su sucesor. Más de 10 grandes cocineros en la vanguardia se habían reunido en lo que algunos denominarían "la cocina tecnoemocional", la cocina molecular o, como tituló el domingo 10 de agosto de 2003 el New York Times Magazine, "The nueva Nouvelle Cuisine". La cara del cocinero que lo cambió todo estaba en la portada; Ferrán Adriá. 2 millones de personas querían ir a comer a un restaurante que solo podía dar plaza cada temporada a 7 mil. ¿Qué cambió esa primera página de la publicación más influente del mundo? 

El cocinero Eduard Xatruch, uno de los socios del barcelonés Disfrutar, nombrado recientemente mejor restaurante del mundo, cuenta los mejores y los peores momentos de su trayectoria profesional desde que entró en El Bulli a los 17 años hasta alcanzar durante los últimos meses la tercera estrella Michelin y el primer puesto en la lista de The World's 50 Best Restaurants.

Barcelona's haute cuisine restaurant ‘Disfrutar' has been named the World's Best Restaurant in the 22nd edition of the prestigious ranking “The World's 50 Best Restaurants.” With this accolade, head chefs and creators Mateu Casañas, Oriol Castro, and Eduard Xatruch have added another star to the Catalan culinary constellation, joining the ranks of renowned establishments such as  El Bulli, el Celler de Can Roca, and many others. The name “Disfrutar”, which means “enjoy” in Spanish, reflects the restaurant's philosophy of offering visitors an extraordinary dining experience that goes beyond just food, tapping into their senses, emotions, and memories. Gerard Escaich Folch joins Lea Beliaeva Bander to chat about the restaurant's gastronomic success and its origins. We also visit Disfrutar, located in the heart of Barcelona's Eixample district, and catch up with Eduard Xatruch, who shares some of the secrets behind the exclusive eatery and explains what guests can expect when they walk through the doors. This week, Xatruch brings us the Catalan phrase: “No diguis blat fins que estigui al sac i ben lligat,” which literally translates to “Don't say wheat until it's harvested and secured,” akin to the English “Don't count your chickens before they're hatched.” Get in touch with the podcast team: fillingthesink@acn.cat

Today we are speaking with Mariana Poo, the commercial director of Traspatio Maya and its counterpart Taller Maya, and Luciely Cahum Mejía, a beekeeper, vegetable producer and promoter from the Mayan community of Granada, Maxcanú, who also works with Traspatio Maya.Traspatio Maya, which is part of the larger Haciendas del Mundo Maya Foundation, is an organization based in Mexico's Yucatán that works with 32 rural indigenous communities and is dedicated to supporting the production of sustainable culinary products harvested in artisanal ways under fair conditions while rescuing ancestral Mayan techniques and improving global production practices. It's an incredible group that has really changed the gastronomic conversation in the Yucatán and you can see how these women are now driving the conversation around food in the region.I first heard of Traspatio Maya while I was in Merida last year. There was a panel that Mariana was a part of during the regional food festival Sabores de Yucatan, which was partnering with the Best Chef Awards. Everyone else on the panel was a chef, fairly famous ones, that were talking about their stories of working with rural and indigenous producers. At one point, Ferran Adrià, the famous chef of El Bulli and one of the most influential culinary figures in the world without question, who happened to be in the audience, asked to speak and was given the microphone. For the next 20 minutes he rambled on about technology and the future of the global food supply, mostly dismissing the work everyone on the stage was doing. The chefs on the stage just nodded, not wanting to debate this iconic figure, but Mariana pushed back. I was moved by it. In my mind it was like the statue of the Fearless Girl standing in front of the statue of the Charging Bull on Wall Street (note: I'm just referring to this instance. I've met Ferran Adrià prior to this and he seems like a decent guy). She stood up for herself and the women she works with, and she did it with love and respect. It was such a perfect example how to move a conversation forward. It's something I need to remind myself sometimes. You'll hear Mariana's response to what she was thinking during this, and also why what she was saying was important.Mariana also tells us about how important working with the restaurant community has been. She explains how Noma Mexico, Noma's 2017 pop-up in Tulum, allowed them to broaden their focus and how sending surplus produce to restaurants has been an important source of revenue.This is the first bilingual podcast we have had. Traspatio Maya always tries to include the women they work with in everything they do. I saw Luciely on stage with Jordi Roca at the Best Chef Awards, which you will hear about. In the interview you will hear some Spanish, though it is followed by an English translation so please be patient.Read more at New Worlder.

Ferran Adrià, chef at legendary Barcelona-based restaurant elBulli, was facing two related decisions. First, he and his team must continue to develop new and different dishes for elBulli to guarantee a continuous stream of innovation, the cornerstone of the restaurant's success. But they also need to focus on growing the restaurant's business. Can the team balance both objectives?

Ferran Adrià es un cocinero español que revolucionó la gastronomía mundial y la introdujo en una nueva era. Suscríbete a nuestra newsletter: https://www.vidapotencial.com/unete/ Síguenos en instagram: https://www.instagram.com/jesus_sierra__ https://www.instagram.com/vidapotencial https://www.instagram.com/isabelaustegui

Niklas Ekstedt is the owner of the Michelin starred restaurant Ekstedt in Stockholm, Sweden. It's a restaurant that was designed around live fire cooking, but it started doing this when it opened in late 2011, well before this was a trend. He had spent years working in modern kitchens, everything from Charlie Trotter's in Chicago to El Bulli in Spain, and he opened a very successful restaurant focused on molecular food when he was just 21. When New Nordic cuisine started to take off and he began to think about how he could be a part of it in a way that made sense to him, he started to think about Nordic techniques. The older ones. He started to research 18th century cookbooks to understand the way Swedes used to eat. It was closer to the way he grew up in the northern part of Sweden, where foraging was a way of life and his parents would buy meat from Sami herders. I was at Ekstedt more than a decade ago and what I assumed would be something of a gimmick – a modern restaurant with just a wood stove, fire pit and wood fired oven that was without gas or electricity in the kitchen – was anything but. The food was smart and honest, the pure expression of the ingredients. It was one of the highlights of a trip that included meals at Relae and Fäviken.Ekstedt has been open for 13 years now, so any novelty of this restaurant has worn off. Many others have followed in its path. Niklas has even opened another version of the restaurant in London too.I think there is something important in thinking about the way we used to eat, wherever we are in the world. The last couple of centuries have truly disconnected us from where our food comes from and how we eat it, and we are paying the price. Our food is less nutritious, it often lacks flavor and its pumped full of all kinds of chemicals that are tearing our bodies and environments apart. We all need to peel back those layers and see what was going on a couple of centuries ago. I don't mean to limit that to restaurant settings, but in our homes as well.  We also talk a bit about how the restaurant industry is changing. Pre-pandemic, chefs used to take themselves very seriously. Kitchens were more like war zones than places of work. Not to say all is fine, but I think there is a sense that things are moving in a more positive direction.Read more at New Worlder.

José Avillez is the Portuguese Chef of Belcanto in Lisbon and seven other restaurants in Portugal, one in Dubai and one in Macao. Cooking has always been a passion for José Avillez, but it was only in his senior year of studying Business Communication that he decided to become a chef. He worked and trained with many famous chefs, like Antoine Westermann in Portugal, Alain Ducasse and Eric Frechon in Paris, and finally got a traineeship at El Bulli with Ferran Adrià, that changed his career. We will also hear José Avillez tell about the many global influences that the Portuguese cuisine has gotten during hundreds of years. The recommendations mentioned in this podcast and thousands more are available for free in the World of Mouth app: https://www.worldofmouth.app/ Hosted on Acast. See acast.com/privacy for more information.

Moscú habrá tomado buena nota. Nueve días después, la muerte en suelo español de un piloto desertor a manos de unos pistoleros rusos es portada de El País. Para hablar de este hecho gravísimo, ¿dónde ha estado el presidente del Gobierno? ¿Dónde, el ministro del Interior, que sí ha comparecido para hacer declaraciones sonrojantes esta semana? Los que hablan del terrorismo como pequeños grupúsculos clandestinos olvidan que un Estado también puede ser terrorista. Con un traidor en Villajoyosa, con Navalni en el Ártico y con cientos de miles de Navalnis en Ucrania. Aunque reconoce los datos incriminatorios del caso, pide para Koldo García, mano derecha del exministro Ábalos, lo mismo que para todos: presunción de inocencia. No se puede decir lo mismo del futbolista Alves, ya condenado a cuatro años y medio por violación. ¡Pero de eso anuncia que se encargará el domingo! Tuvo que volver a hablar de drogas, para advertir a Savater de su particular sesgo: pensar que los vicios propios deben ser virtudes. Pero lo demás, estaba feliz, después de haber cenado en Diverxo con Emilia Landaluce. Constató que Dabiz Muñoz es el más digno heredero de El Bulli y que ha entendido a la perfección que en esos restaurantes no se va a comer, sino a ser comido. Y fue así que Espada yiró. See omnystudio.com/listener for privacy information.

El chef del restaurante barcelonés Dos Palillos cuenta lo más importante de su aprendizaje cuando fue jefe de cocina de El Bulli y algunas de las anécdotas más peculiares que vivió allí. También habla sobre la dificultad que supone en su sector cumplir con las horas que marca la jornada laboral o sobre su fascinación por la búsqueda de la excelencia en la cocina japonesa.

Chef Will Goldfarb lives on the island of Bali, where he runs Room 4 Dessert, a dessert bar focusing on local culture and produce. As one of the world's most renowned pastry chefs, he's worked in many legendary restaurants, including El Bulli in Spain and Tetsuya's in Sydney. He's also known from the Chef's Table series on Netflix. We'll hear about Will Goldfarb's success, his failures, and his career that took him from New York around the world to Bali. At the end of the podcast he will reveal his favourite restaurant recommendations in Bali and that one restaurant he thinks is The best in the world. All of the recommendations mentioned in this podcast and thousands more are available for free in the World of Mouth app: https://www.worldofmouth.app/ Hosted on Acast. See acast.com/privacy for more information.

Le hubiera gustado seguir hablando del azar y del amor, que es lo que define al fútbol y, concretamente, al Real Madrid, pero España tiene Gobierno y lo grave se impuso. Bueno, Gobierno, “muro y 22 ministerios”, como ajustadamente lo ha definido Daniel Gascón. No se entiende cómo la prensa socialdemócrata vive en vilo por que hayan salido electos Milei en Argentina o Wilders en Holanda, cuando en el mismo Ejecutivo español está inserto el extremo envilecido, sin ir más lejos dos ministros que no condenaron el ataque de Hamás del 7 de octubre. La posibilidad de que Europa nos salve queda clara al examinar en qué quedaron las euroórdenes dictadas contra los prófugos por el juez Pablo Llarena. Y, por supuesto, en el lamentable debate del Parlamento Europeo, donde un fenómeno que ataca el corazón mismo de la Unión fue, como siempre ha sido, despachado como un asunto interno. Se recomendó ir a Rural, a solazarse en la felicidad, como en todos los restaurantes de Rafa Zafra y a diferencia de El Bulli, donde uno iba a probar y ser probado. Y fue así que Espada yiró. Bibliografía: -       Historia íntima del Bernabéu, de Ángel y Marta del Riego Anta. -       Las razones del amor, de Harry G. Frankfurt. -       Mens sana in corpore insepulto: Últimes converses amb Mariano de la Cruz, de Jaume Boix y Arcadi Espada.See omnystudio.com/listener for privacy information.

elBulli fue el restaurante más innovador de la historia de la gastronomía mundial. Un antes y un después. Un punto de inflexión. El querido Ferran Centelles fue una de sus almas responsables del vino, y en esta charla hermosa en el podcast le sacamos mucho, mucho, muchísimo jugo. ―――――――――――――――――――――― Esto es MeLoDijoBraga El Podcast. Yo soy Mariano Braga y te espero cada lunes, miércoles y viernes con un nuevo episodio lleno de charlas, experiencias, curiosidades y consejos desde mi mirada del mundo del vino.  Para más información, te invito a navegar estos enlaces: ➡ Recibe gratis “El Boletín Serial” ➡ Mi página web ➡ Mis cursos online de vinos ¡Me encantaría que seas parte de esta comunidad gigante de bebedores seriales, siguiéndome en las redes! ➡ Instagram  ➡ Facebook  ➡ Twitter  ➡ YouTube  ➡ LinkedIn  ➡ TikTok  ―――――――――――――――――――――― No te olvides valorar nuestro podcast ★★★★★ y suscribirte para no perderte nada y que sigamos construyendo juntos la mayor comunidad de bebedores seriales de habla hispana. ――――――――――――――――――――――

This week, Gilly is with Adriana Cavita, the brilliant Mexican chef and, now author of Cocina Mexicana, whose journey from her grandmother's street food stall to top international restaurants like Pujol and El Bulli has brought the real flavours of Mexico to London. Have a listen to the resilience of this woman – she's like a hurdler, jumping the barriers of gender, language, money and envy to open her own restaurant in London. She says that this book is for all the women of her home country, for women everywhere whose struggle can lead to such massive change in the world. Head over to Gilly's Substack for more from her guests in Extra Bites. Hosted on Acast. See acast.com/privacy for more information.

“How can we rethink what the standards are for immersion? We don't hide things. The kitchen's open. We take people through the downstairs into the cellar. It's basically your home. It's that heritage of place, capturing this time and being able to share that.” We're in great company with Matt Lightner, a world-renowned and awarded chef with a passion for bringing people closer to nature through his innovative farming, immersive dining, and sensorial hospitality experiences.  His latest venture as Chef and Partner of the recently restored and newly opened Tributary Hotel and its adjoining restaurant ōkta, blends all of this together in the perfect presentation of what makes the Pacific Northwest so rich as a region - a place Matt lovingly calls home and invites guests to too.  In this episode, Matt shares how his passion for hospitality goes beyond people and place - to create immersive experiences that evoke all of the senses and celebrate the change in seasons.  Top Takeaways [2:00] From a young age, out of necessity, Matt Lightner found a passion for cooking with his hands and a love for watching people gather together over a meal.  [3:30] Inspired by El Bulli during his time in Spain and the trend in immersive dining in Europe, Matt returned to Portland, set on creating futuristic and progressive experiences around food.  [4:10] It didn't take long for Matt's unique approach to cooking to catch the attention of the hospitality industry as he won Food & Wine's Best New Chef and was nominated for James Beard Rising Star Chef while at Castagna, before moving to New York and quickly collecting two coveted Michelin stars for his restaurant Atera. [5:40] With a longing to return to the Willamette Valley to put the Pacific Northwest, its rich agricultural landscape and wine culture on the world map, Matt is doing exactly that. [16:45] How a restored historical building in the heart of downtown with its craftsmanship attention to detail, is juxtaposed in an intentional manner, to the design of its adjoining restaurant where the attention to detail is on the food itself.  [19:00] Paying “Tribute” to the terroir, the waterways and the weather, Matt explains the meaning behind both Tributary Hotel and its restaurant ōkta.  [25:40] “Bed and breakfast” is an experience unto itself at the Tributary Hotel with woodfired baked goods, farm fresh eggs, larder crafted vinegars and oils, all presented in a way that evokes grazing.  [31:00] The story of a ceramist shows the power of building and growing as a local community of growers, vintners, artists, makers and purveyors. [33:20] The seasons inspire the menu. Hear why this summer's menu is titled “The Kindle.”  Notable Mentions elBulli, Girona, Spain Atera, New York City, New York Portland's Restaurant Scene Castagna Gregory Gourdet at kann Vince Nguyen at berlu Visit For Yourself Tributary Hotel Website @tributaryhotel ōkta Website @oktaoregon Stay In Good Company Website

Danish-Italian chef Christian Puglisi was on center stage in Copenhagen during the height of the New Nordic cuisine. Before his job at Noma, he had worked in France and at the legendary El Bulli in Spain. After leaving Noma, he took his first steps as a restaurateur in 2010 when he opened his restaurants Relæ and Manfreds. Relae received a Michelin star, entered the World's 50 Best Restaurants list, and received The Sustainable Restaurant Award. Christian Puglisi will tell about the difficult decision to close these hugely popular restaurants and return to his Italian gastronomic roots. He will also tell us about his new restaurant Mirabelle Spiseria and describe what a “spiseria” really is. At the end Puglisi will reveal his favourite restaurants in Copenhagen and in the rest of the world.In this podcast Christian Puglisi recommends the following restaurants:Jatak, Copenhagen https://www.jatakcph.com/Seks, Copenhagen https://www.sekscph.com/Juju, Copenhagen https://www.jujucph.dk/Palaegade, Copenhagen https://formelfamily.dk/palaegade/Juno the Bakery, Copenhagen https://www.instagram.com/juno_the_bakery/Trippa, Milano https://www.trippamilano.it/Reale by Niko Romito, Castel di Sangro, Italy https://www.nikoromito.com/en/reale-restaurant/Ristorante San Giorgio e il Drago, Sicily http://www.ristorantesangiorgioeildrago.it/Asador Etxebarri, Axpe, Spain https://www.asadoretxebarri.com/World of Mouth is a restaurant guide powered by over 500 invited chefs, food writers and other trusted restaurant experts.All of the recommendations mentioned in this podcast and thousands more are available for free in the World of Mouth app: https://www.worldofmouth.app/ Hosted on Acast. See acast.com/privacy for more information.

Ferran Adrià vuelve a ser protagonista del podcast Quédate a comer, para reflexionar sobre su obra, sobre su futuro y sobre todo aquello del pasado en El Bulli que si pudiera, cambiaría. Desde hacer una estrategia para dosificar tanta creatividad a contribuir desde los congresos a dar más visibilidad al trabajo de la sala en los restaurantes.

Connect With Me:Instagram: @insidethepressurecookerYouTube: @insidethepressurecookerTwitter: @chadkelleyPatreon: @InsidethepressurecookerFeedback: Email me!Website: https://insidethepressurecooker.comRate & Review The Show!Loved this episode? Leave us a review and rating on Apple Podcasts or Follow Us on Spotify or your favorite podcasting platform.Other episodes you'll enjoy:Ariel Guivi, Part 1: What is a Chef?Patrick Stark: The Untouchable EgosJosh Morris: Balancing a chefs drive with family lifeTranscript:Hey, and welcome back to Inside the Pressure Cooker. My name is Chef Chad Kelly, and I know it's been a couple of weeks since we put anything out there. We've actually been in the process of working on some new formatting. And the reason for this is we've had some really great guests on, we've had some really great shows and but unfortunately, we're only able to kind of hit the surface level of topics without having a show run hour and a half plus, which nobody really has the time for. So what we're going to be doing is we're going to be revisiting some previous guests and we're going to be doing more of a host co host kind of situation where we're going to be over the period of several weeks producing episodes that will allow us to do a little bit of a deeper dive into the topic. Thank you for listening. Welcome back. Enjoy the show.Speaker B 00:01:06All right, Josh. So kind of a new format, right, where it's not necessarily chef interviews, so to speak. It's more chef topics, current events, and kind of compare and contrasting to talking various, you know, your perspective versus my perspective. Right. I've got I'm much more of the old school chef mentality. The chef bringing, you know, even in culinary school, when I was going to culinary school, I had the threat of 64 ounce ladles being thrown at me if I put my foot on the counter when I was chopping. I'm not even kidding. This was like the second week of school and being yelled at by big Austrian guys and French guys, that was just kind of my upbringing. So obviously a lot of that has been ingrained in me and who I am. That's just kind of what I understand the industry to be. It's a very different world now. You grew up in this industry with kind of a different perspective and growing up. So the whole thing about this is going to be kind of talking the different perspectives. Right. All right. So topic at hand, art versus suspended suspension. Sustenance.Speaker C 00:02:39There you go.Speaker B 00:02:39Right? It's just more fun to say it my way. Suspects. It's like saying Warshire.Speaker C 00:02:48Worcester.Speaker B 00:02:49Yeah. Warchester Shire. I know. They're all wrong, and I don't care. It's just fun. So art versus Sussex. Where do we want to go with this? Kick this off.Speaker C 00:03:04It was just kind of a title to give. It kind of a broad scope because there's no telling where this conversation might go. No idea. Started was recently I saw the menu. Have you seen the menu yet?Speaker B 00:03:20I have not.Speaker C 00:03:21All right, well, it was marketed as, like, a horror movie when they were showing the previews. Right? Yeah. They really kind of geared it towards, like, it was going to be a horror movie. And that movie, it is hilarious. It is insanely funny. But the reason it's so funny is because it pokes so much fun at fine dining while also empathizing with the people that work there. Okay, so a lot of the guests I know you haven't seen the movie, but they have a very short guest list. There's only twelve guests, and you kind of want them to die. You kind of want bad things to happen to them just because there's, like, rich assholes who don't really give a shit about food. They're just there for the exclusivity of this. And while I was talking about this movie with some friends at work, this other thing came up where you might remember this, too. About a year ago, a little over a year ago, there was a chef in Italy, I think it was a Michelin starred restaurant, who served a citrus foam in a mold of his own mouth, and he didn't serve it with utensils. He told the diet to lick the foam out of the plaster molds. And it kind of spiraled into this conversation about, like, where does food end and art began and vice versa.Speaker B 00:04:57Well, and at what point is that art? And what point of that is just kind of a fuck you to the guest.Speaker C 00:05:02Yeah.Speaker B 00:05:08Because cooking itself is an art. It's a beautiful art. It's a combination of art and science. Right?Speaker C 00:05:16Yeah.Speaker B 00:05:17You really have to have a foot in both worlds unless you're in the pastry, and at that point, you're just man almost all science and doing lines of fucking all purpose flour in the back. They're a whole nother breed. Yeah. So if you're a pastry person, you want to get on the show, defend yourself. Hit me up. God. Lost Chuck. There. No, but I mean, it's all an art, right? But it's all about the guest. But at a certain point, the guest starts to weigh on you as a chef, where you're just kind of that, you know what? Fine. I'm going to do this. But it's just despite you, it's like, oh, yeah, you want to see how far we can go with it here? Fine. Fuck you. Oh, now you want to bitch about it? But then there's also was that chef so egotistical that he thought that was a good idea, too.Speaker C 00:06:33Yeah.Speaker B 00:06:34Which one is it?Speaker C 00:06:36I don't know, because it does seem kind of like a fuck you to the guest. If you're thinking about it just from a food perspective, that's pretty disgusting. But if you're thinking about food as art and you want to push art into a more progressive area, you're going to have to make some people uncomfortable. You're going to have to ruffle some feathers. Was that the best way to go about it? Probably not.Speaker B 00:07:09It got them attention.Speaker C 00:07:10Yeah.Speaker B 00:07:11Who knows? Maybe that was the only point of it. I mean, in today's world where people become so fucking desensitized to so many things because of the Internet and all this social media crap, that I mean, you actually need to have something pretty significant to shock people into reality.Speaker C 00:07:35Yeah. So a fan of punk rock, that guy, like, literally spit in people's faces to make a statement. But I don't know, it comes off kind of pretentious at the same time, too. None of it's like a justification or is he right or is he wrong? No, it was a strange thing to see, and it kind of got me thinking about that. Plus, watching the menu is like, how much justification of quote unquote art is there? I know you haven't seen the movie, but there is a scene where a cook shoots themselves in the dining room and the diners are like, oh, it's just part of the theater. I mean, they're literally saying, like, a chef could literally get away with murder as long as it's on the menu. I thought that was a very funny but thought provoking thing.Speaker B 00:08:41God. And it's also so fucking sad at the same time.Speaker C 00:08:45Yeah.Speaker B 00:08:46Because at that point, everything that I'm hearing so far and the reason I haven't watched it is, honestly, I've been avoiding all those shows because I can't stand the sensationalized versions of what's going on in The Kitchen and The Bear. I watched a few episodes and it was good. I got it. But then I was like, you know what? I lived that life for the last 20 years. I don't need to fucking watch it.Speaker C 00:09:20Yeah, I watched the first episode of The Bear Ride after I had gotten home from work.Speaker B 00:09:27Why would you do that?Speaker C 00:09:28It was like I was right back at work. It was perfect.Speaker B 00:09:32No, absolutely. I mean, I had been out of the industry for a year, and man, it brought back all the feelings, all the emotions, and I was just like, oh, God, Mike, I don't want to go through this again. And not in a bad way, right. But I was just like, no, I've lived it. I don't understand it. This is a whole another show is talking about that and people's reactions to it. Because when we start talking art versus sustenance, now we're also talking the types of restaurants because you're going to have your restaurant, which is I mean, it's just fuel, right? Food is fuel. And then you're going to have restaurants that kind of are in that middle world between fine dining and fuel, where they're putting a little more give a shit into the food. It's a little bit more plating. But they probably don't have the fine dining budget. They didn't have the fine dining clientele. And so there's adjustments. They've got to make sure they want to be creative and artistic. But it's all within that realm of what is feasible for that time and what's the guest can accept. Because at the end of the day, it still has to be good, right?Speaker C 00:11:15Yeah.Speaker B 00:11:21I've never lived in that world of the art. Food is art and not food. I've always poked fun at the tweezer chefs, and I know I do that at their expense, but it's a different world. I've just never been a part of it. And I understand parts of it for them, but it's never made sense to me because it goes against a lot of what I've known about food. Yeah, you're taking too damn if you need tweezers, you are taking too long to get that plate out. I've done way too much volume cooking to be like, okay, hold on. I need tweezers to put the garnish on.Speaker C 00:12:08Yeah. Two different places where they kind of utilize tweezers a lot more. And it was a very weird feeling once you get into the groove of it. And, like, this is something that they do, so they want you to do it, too. Yeah, it's fine. But coming from a background where you didn't even own a set of tweezers, it was strange.Speaker B 00:12:31But you get to like it, honestly. And I get it. Tweezers are just variations on chopsticks. And chopsticks were probably the earliest known forms of cooking utensils. I mean, chopsticks weren't eating utensils. They were cooking utensils that eventually became eating utensils. So they've just been Americanized by putting a little hinge on the back. I want to know the first person that started using tweezers. Like he went through his girlfriend's fucking cosmetics and shit. Yeah, I'll let that sink in for a minute. But, I mean, the two different worlds and where my mind is going on this art versus the sustenance is I kind of want to focus on the art a little bit, because, one.Speaker C 00:13:37I.Speaker B 00:13:38Understand it, but the art is much more that fine dining world. And Noma is closing at the end of the season. They put it out there because it's like, hey, this is just no longer sustainable for us. And then in Bon Appetit recently, there was an article that it was fine dining is dead, or something like that, or dying, and I'm glad I was like, I was part of it. I read it, and I was pissed off reading it because the person that wrote it, yes, they worked probably at the laundry or something. And a lot of what they talk about, like, listen, there's a lot of people out there. We all suffer from various physical conditions. Some do, some don't. That's the way it's always been. And over periods of time, stress catches up with the body. Right. How do we handle certain things? How do we take care of ourselves outside of the restaurant? Those are all pretty significant factors. And so if we don't take care of ourselves outside the restaurant, we can't put all the blame on the restaurant. We can't put all the blame on the industry. But I was just kind of annoyed because it seemed like some of this arrogance of calling out, like they were talking about the bear and how it brought out all the hostile work environments of kitchens and I was like, It's not a fucking hostile work environment. Yeah, it was intense. There's a lot of stress. What got me is like, listen, we all do this for the love, right? It's a passion. It's part of us. It's in our blood. As much as we want to say it's, the only thing we know, because it is part of us, and part of that as well, is also understanding that we are cooking for somebody else. We're not doing this for ourselves. I mean, to a degree, but we're doing it to make other people happy. We're doing this for the clientele, for the guest, right? And if it's not for them and they're not coming in, then we can't get paid. So no matter what the pay rate is, you can argue that all day long, but it doesn't matter if people aren't coming in. But there is this element of, like, it's stressed because every time a ticket comes in, there's a timer that starts. And if you don't have that sense of urgency, that sense of, I got to get on it, I can't get behind, it's an internal stress, right? You feel it. The person next to you feels it. All of a sudden, everybody's feeling it, right? And then all of a sudden, the machine starts going and it doesn't stop. Literally doesn't stop, right? And everybody is just looking at it like, I'm going to rip that thing out of the fucking wall. And that doesn't mean does that mean it's a hostile work environment? Because now you've got an inanimate object that's creating stress for you because people are coming in the door. Because now, at that point, everybody's stress levels are high.Speaker C 00:17:30Yeah.Speaker B 00:17:31Right. There's communication in the kitchen that's happening. Hey, I need this work, or that, hey, why are we lagging over here? One station starting to fall behind, so that causes more pressure on other people. So where's the hostility?Speaker C 00:17:49Yeah.Speaker B 00:17:52I get it.Speaker C 00:17:53I've been there. This is a long thing, because I think before COVID most people didn't give a shit. Restaurants were just restaurants and no one cared. For some reason, COVID happened, and then a bunch of people left the industry and it started opening up this wound, and people were like, oh, these are hostile work environments. They're not hostile necessarily. They are stressful, because we put a lot of stress on ourselves to do a good job. We're a fucking lot, most of us. If you want to be a professional cook or a chef, you have to invest yourself a lot to move to the next stage in your career. And if you don't, that's cool. If it's just a paycheck, that's cool for you too. But you have to pull your own weight, too.Speaker B 00:18:47Yeah. And I mean, that's pretty much many of the times where I've lost my shit, you've been there for some where it's just dealing with people that didn't give a shit. Right? And they were just blatantly like, fuck you, I don't care. And it's like, no, I've got way too much invested in this for you to fuck this up for everybody else and me, whether it was the front of the house or the back of the house. And I know we're kind of getting a little bit off tangent here, but I think it's all relevant to the conversation of art versus sustenance.Speaker C 00:19:21Yeah, for sure.Speaker B 00:19:24So art moves a little bit of a slower pace, so to speak, I would assume, because you've got more tension on each plate. But that doesn't mean that stress has gone away either, though.Speaker C 00:19:38Yeah. And going back to Noma closing, I was never under any pretense that I was ever going to eat at Noma. I never bought book. Like I like Renee Redepi. I bought the Fermentation book. That helped me a lot. But I mean, for the past almost 20 years, renee Reddeppi has been making people think differently about food. He's been a huge inspiration. But now the same media outlets that were calling him a culinary demigod ten years ago are fucking crucifying him. Yeah, they're crucifying him for having unpaid stages and interns. Every place has unpaid stages and interns. And you can criticize that system all you want, but at the end of the day, they volunteered to be there to join us. It's not like Renee Redzepi went and gathered village children and turned them into slaves, especially at a place like Noma. If you're going to go across, like, from America to Copenhagen and stage for a year for free, you either have some rich as parents or you did something really right in your life to have that kind of financial freedom. So I don't get where all this thing about the unpaid stages and the.Speaker B 00:21:10Interns no, honestly, there was a lot of unpaid interns and stages. To me, it's like one of the same intern and stage, which it wasn't because they weren't actively recruiting for that either. That's the one part that nobody talks about. People came to them and said, I want to work. I want the experience. I want to be a part of this. Right.Speaker C 00:21:48Yeah.Speaker B 00:21:50They created that spot for these people. Now, even then there's a certain point where there's just too much right. But then you're always going to have that one, maybe more. That is bitter about the fact that they weren't, like, in full production. All I sat there and just made like, I don't know, cucumber roses or something and it's like, well, it's kind of doing your part. I don't know what to say about that because I've never been in that spot. But that's the same thing. Did you allow yourself to be the victim? Was that the only task you were given? Because maybe you got there and went, shut the fuck up and nobody wanted to deal with you. Yeah, but yet so now you're bitter about it, and you're telling everybody, and all of a sudden it becomes a news article. Fuck you, man.Speaker C 00:22:55And because we live in an age where everybody's opinion is now validated because of social media, you have thousands upon thousands of people attacking Renee Red Zeppe, who has, like, he's openly come out and said, yeah, I was a dick. Sorry about that. But you have to have nothing to do with the restaurant industry. They're just coming up and bitching and bitching about it. It's upsetting. Yes, this is a hard industry, but you don't understand the love and the camaraderie that comes with it, and they don't touch on that in any of these shows either. The Bear there's a little bit how they're all pretty close, but really, for the past ten years, the best friends that I have are from work. I don't hang out with anybody that's not in the restaurant industry. I don't even know how that outside life works. It's too far out there for me. I think that happens to a lot of restaurant people. And it's not elitist.Speaker B 00:24:04No, not at all.Speaker C 00:24:06I don't think outside people get it.Speaker B 00:24:09No, they don't. They don't understand you. For the longest time, I never had friends outside the restaurants either. Honestly, the only reason I've got friends outside the restaurant now is just my wife. But that's the thing. They don't understand me, right. And I can't there's nothing that we have no relation. There's nothing that there's no common ground in so many things. You know, they've got what I've laughed about, you know, real jobs with the air quotes, right? And they just don't get it, and they never will. And so it's one of those there's nothing about there's not yeah, the common ground. I beat that one there. But I know we're talking about Red Zeppe here and the interns and all this stuff, and there's a couple of things that come to mind, is I feel for the guy, right, because he has done so much for this industry, and he has grown it quite a bit and just created so much attention. And I mean, his organization mad, right? Almost like on the political side of things that he is for that nobody ever talks about. And all that takes money. So sometimes, yeah, that someone's going to be unpaid, but because they volunteered for it, right? Like, we've already covered that, and then all of a sudden, he starts just getting fucking skewered and dealing with people bitching. Whether it was from the media, his staff, who knows? Maybe it's the next generation of staff coming in. It's almost to the point where I feel like he's closing, not because he's saying it's unsustainable to continue this model of paying everybody, but still charging $500 a person for dinner without any kind of wine or anything, right? You're easily talking about $1,000 a person just once you're there and have, like, 60 cooks or something executing that plus your chefs. And I mean, that takes a lot to execute at that level. And I honestly think that he's wrapping it up just because the love has been taken out of it for him, because he's like, you know what? We're going to finish off the season, which just pretty much says, we're going to finish off the reservations on deck and then, fuck you all. I'm going to go play in my kitchen and have fun again, because you I obviously don't appreciate it. And then the other part that nobody I don't see nobody, but I haven't heard anyone talk about, right. Is where did Red Zeppe learn so much of this? El Bulli. Fran andrea.Speaker C 00:27:33Yes.Speaker B 00:27:35I'm pretty sure we're going to go out on a limb here and say it was the exact same model.Speaker C 00:27:43Yeah, El Bulli closed, like, 15 years ago. And that was before I started really paying much attention to fine dining restaurants like that. But I would be willing to bet that when Ferrant Audrey said that he was going to pack up shop, everyone was just, like, at a loss. There's a huge loss to the culinary world. And no one was out there screaming at him or berating him for having an unpaid stage in his kitchen if.Speaker B 00:28:18It wasn't for him. Like, dude, I mean, you could go down the list of people that would not exist. I mean, okay, fine. There are people that exist, okay? Let's not get into that fucking whatever. Millennial just got pissed off at me. But as a chef, right? Jose Andreas Maximo.Speaker C 00:28:41Yeah.Speaker B 00:28:42Right? Red Zeppe. I mean, there's three people right there that are all products of frenandrea. I would say products, but he parked, he passed, he carved the path. That was fucking hard, right? And he created this world that chefs of that mindset all of a sudden just took off and allowed them to really grow. And he pretty much said, hey, you know what? This is okay. You can execute this. You can do this. But if it wasn't for him, we'll just call it ultra fine dining, if you will. There's no way to exist.Speaker C 00:29:39Yeah. And because of what he did, all the what do you call the hydrocolloids everyone basically uses now? Xanthem gum and agar. Agar. It's all Ferrant. He did all of that. And to produce another chef like Jose Andres, who's, like, he's taking his fame as a chef and turned it into what they called the World Kitchen.Speaker B 00:30:06World central kitchen or something like that. Yeah.Speaker C 00:30:08He travels the world feeding people in areas that are war torn or have had natural disasters. That's a pretty big fucking deal, man.Speaker B 00:30:21Oh, you know what, though? You know what really sucks? We better get media involved in this. Everybody that goes out there and works for Jose Andreas at the World Central Kitchen, they don't get paid. Yeah. Who do we call for that? Is that like, the UN? Who do we bitch to about someone going in and feeding millions of people after their country has been completely devastated and they just need the help? How do we get them paid?Speaker C 00:30:55I think it would be the UN.Speaker B 00:30:57Yeah. Okay.Speaker C 00:30:58International thing.Speaker B 00:30:59Yeah. There should be a number, just an 800 number out there. It just says, hey, we want 800. Fucking nobody cares. No, but to me, that's almost like the same thing, right? And honestly, if I was in a different situation and I didn't have younger kids, the amount of times I would have volunteered to go out and cook just because I've got the ability, why wouldn't I? And I've got no expectation of what I would or wouldn't be doing at that point. You're just, hey, you know what? You're a fucking mule. You get off the plane, say, what can I do? But that's the same mentality that I would have taken into any of those other stylish places wherever I went.Speaker C 00:31:47What do you need help with?Speaker B 00:31:48What can I do? Because that's how you learn.Speaker C 00:31:51Whatever it is, it is a learning.Speaker B 00:31:55Moment and appreciate being there.Speaker C 00:31:59Yes, it gets hard sometimes. Everyone gets burned out after a little while, but a lot of that is perspective, and you have to fight with that, too. As a chef or as a career cook, there's going to be moments where you're just like, Fuck this.Speaker B 00:32:20Oh, absolutely.Speaker C 00:32:22But, yeah, you really got to kind of take a step back and be like, you know what? This is where I wanted to be. I'm here. I'm learning. So isn't really that bad, but that's.Speaker B 00:32:35Another well, it's the world we live in. And I've said that many times. Every person I've interviewed, I've asked that same question because I know we've all been there, right? And if you tell me you haven't been there, you're lying. Because we've all just been in that spot where we just get home at the end of a shift. You may have fucking sliced your hand open or something, and you are just physically and mentally just done. And you just look at yourself and you're like, what the fuck am I doing? Like, you know, and it could just be after, like, a couple days of just getting your shit kicked in, and you're just like, there's got to be something better. And you know what? The grass isn't greener.Speaker C 00:33:24Yeah.Speaker B 00:33:24You know, and and I say that we ask ourselves that question all the time because it's just the life we live. But who's to say someone in another life, they're the lawyers or the jobs that we think the green or grass, right? I know they're asking themselves the same question, right? But it's still something I love.Speaker C 00:34:03You kind of go through little ways. I think it's like something like that after having three or four days of just getting absolutely crushed, sometimes you need something to kind of just give you a little break, a day off or whatever it is, and then you're right back at it because you love it. There is nothing else you would rather do. And I don't think a lot of people understand that either, the stressful situations than the hostile environments. I mean, it's just part of the part of it. It's not a negative thing. We thrive off that.Speaker B 00:34:38We live off that's fuel for us.Speaker C 00:34:41Yeah, I guess. But yeah, I was going to say, too, the other part to doing a good job after you have a service, whether it was like, okay, if you have a bad service, it's a bad feeling. But after a flawless service that high that you get, it can't be any different than a lawyer winning a case or a director finishing a film or something like that. It's got to be along those lines.Speaker B 00:35:14Absolutely. I was kind of laughing where you'll understand this. And some people were staying at home was more work and more hostile than I hope my wife doesn't listen to this one in more hostile than staying Home. I'd rather go to work because it didn't matter what was going to happen at work. I was in control. I've got amazing wife and kids, so I'm not saying anything negative about them. But there's no rest and relaxation at home because as a chef, like, when you're home and you've got kids, you don't get rest. You're not allowed to rest because you've been gone a lot. And so that's the hard part. When kids would be in school, that would be the best thing ever. But chances are I'd be at work. Sometimes home was more hostile than hostile. Being not physically, I didn't feel endangered or I didn't feel like, what the hell? I'm leaving this place. I'm not going to pay for this shit. But it was just mentally, it was harder to be home than it was to be at work.Speaker C 00:36:48Been there many times.Speaker B 00:36:50Fuck you all. I'm going to work. It's your day off. They just called me.Speaker C 00:36:55They need me.Speaker B 00:36:58Oh, somebody just called off. I got to go. Yeah. So how does this all tie into art versus sustenance?Speaker C 00:37:11I told you, man. It was a broad scope. Where we start and where we end up, don't really know. One thing I was going to bring up about Nova, which I didn't really think about before, but it was kind of interesting, was that he took that look of war thing, and he took it to a whole another level. And while Noma might be one of the most expensive restaurants there is or was as far as, like a per person average, they don't really use any luxury ingredients, which has been such a safety net for a lot of fine dining kitchens for such a long time. That's one of the things that kind of was really special about Renee recipe and Noma, and that's not. A shot at anybody. I mean, Thomas Keller serves fucking caviar and foie gras in his restaurants. It's part of the luxury that comes with fine dining. And now I will never say ever a bad word about Thomas Keller. I love that guy, but it gives you a whole new way of thinking when it comes to ingredients versus technique. I went out to eat with my wife not that long ago. We went to a restaurant that had just been, like, raved about. Right. We ordered damn near everything on the menu, and the best dishes were dishes that were just ingredient driven and not technique driven. And it became kind of depressing. You could put enough uni and caviar to make anything taste good. Where's the technique?Speaker B 00:39:03That's an interesting concept there.Speaker C 00:39:05Yeah. If you like fog. Do pretty much anything with fog raw. Just don't fuck it up. But it is what it is. There's nothing special about it here than at a different place. It's still just foie gras, but you take somebody like Renee Redzepi who can serve you a plate of fucking moss and make it taste amazing for pretty much the same price point.Speaker B 00:39:38Yeah, no, it's interesting. I didn't put those two together because you're right. Because so much of that fine dining out here. Once again, this is a broad paint stroke here, is about just the Japanese wagu caviar foie, regardless of how you feel about it.Speaker C 00:40:07Fucking truffles.Speaker B 00:40:09Truffles? Yeah. Lobster. Lobsters. I don't know why people still eat that fucking cockroaches.Speaker C 00:40:24I don't understand truffle.Speaker B 00:40:28No, I've been in that spot where I was at a restaurant in Dallas, and it was, hey, if we want to be at this level, I'm like, then we need to play this game, too. So why did it tell you how the travels came available? And I bought a pound for two grand. I think I was selling it. I think it was like a $40 up charge, and we just go out there and shave it at the table. I don't get it.Speaker C 00:41:02I don't understand.Speaker B 00:41:03No, don't get it. To me, it didn't do anything for me.Speaker C 00:41:07It doesn't really add anything special. No, but that's part of the fine dining world, right? It's the exclusivity. And I think the article you were talking about, that's why people want fine dining to die is because it's like it's only a little microcosm of inequality.Speaker B 00:41:31You mean it's elitist?Speaker C 00:41:33Yeah. Like, in this charge, $500 a person, and this other restaurant only charged $50. Well, there's a lot of shit that goes into that that you can't really just lump it into categories like that. And fine dining has had this criticism forever. At least in America, I think, where if you're going somewhere specifically for luxury and you can afford it, how can you justify that to yourself when there's restaurants that are just as good, if not better, down the street at a fraction of the price point, that are suffering because no one wants to eat there? No one knows about it. They don't have the same marketing team and the same big name chef and the same wine list and things like that. But it's not an easy answer. There's nothing that you can say that's going to fix the situation where it's $1,000 tasting menu here and $100 tab over here. It's just part of what goes into it. But when you take away those luxury ingredients, like I was saying, can you still charge that goddamn much? Yeah, you can. I think that's another was a big deal when Eleven Madison Park decided to go vegan. When you take away the safety net of all those luxury ingredients and you have a restaurant like Eleven Madison Park, do you know how fucking insanely creative you have to be to make an all vegan pacing menu and still charge the same price point?Speaker B 00:43:30Who is that? I'm going blank. The French chef that did that.Speaker C 00:43:39Lane Ducos, I think was the one.Speaker B 00:43:41Yeah, like overnight. Yeah, I mean, three Michelin stars and just overnight we're going vegan. And everybody was like, the fuck you are. And I mean, this was, god, 20 years ago. It was a while ago. And all of a sudden everybody's like, well, what about your stars? Are they going to keep your stars? I mean, are they going to take them? What's going to happen? Just because he's not serving the duck press anymore, the foil and all that stuff? Everything takes the same amount of attention. And in a lot of ways, vegetables, to become that star of the show, almost need a little bit more attention because they're not as forgiving no.Speaker C 00:44:31Yeah, okay.Speaker B 00:44:33One way you had that head turn, like yeah, but still I appreciate it because at that point, too, for me to go to Eleven Madison, it's now more of a commitment to go for the art, and I appreciate 100% of what's going on there. But there's also other places where, I mean, yeah, I'd love to go and have I don't know, when they were still doing meets and stuff, and they're pretty iconic for their duck. Right. But that's just me, though. That's like, where's my protein? And can they put enough in a way, animal fats or not in animal fats, but animal fats are what kind of create that fullness in a lot of people, right? So when it's just being vegan only, are you going to finish off a 20 course meal and then being like, hey, let's go grab a burger at Shake check right in that store?Speaker C 00:45:55At that point, you're right. You have to be more committed to the art than the sustenance. Hypothetically. I'm sure they've figured out a way to make you full from 20 courses of vegetables.Speaker B 00:46:11You've already finished digesting your first course by the time you got to ten.Speaker C 00:46:16That mentality is not just going to be you. That's going to be a lot of people.Speaker B 00:46:20Yeah, but that's the mentality of I'm paying to feel satisfied, like, almost physically as well as your soul satisfying. Right. Everybody needs a level of physical satisfaction when you're going out to eat. Right, your body's got to feel but I mean, there's plenty of other vegans out there that will argue that. I don't know. It's just never been a diet that I've chosen to go down. I have a hard time with that one.Speaker C 00:47:04Yeah, I try to do mostly vegetarian at home because it makes me feel better. Eating a lot of vegetables makes me feel better than eating a lot of meat just does. And you do have to be a little more creative. But I can't go vegan. Man, I love butter and eggs too much.Speaker B 00:47:27Yeah. No. What about your kids? Do they eat that same?Speaker C 00:47:34They'll try anything, but it's kind of a 50 50. And like, my my youngest, he loves, like, soups, like vegetable soups. Don't know why. He just likes the texture of it, I guess. And then my other one's a little more picky. But they'll try it. At least they're open to trying things.Speaker B 00:47:58You're somewhat lucky. I say somewhat because no, I've got my son that you just can't tell with him sometimes what he'll eat and what he won't eat. But at the end of the day, he's just a straight carnivore. And then you got my daughter that'll eat like Tom cow soup. But other stuff is gross to her. She'll do over easy eggs on toast. Loves it, right? Tom Cobb. But try to feed her anything else fucking gross. She'll make a face. And I was just all you can think of is like, you'll eat this, but not this. How is this? I wish I had a better example. But it's like very safe food. And they're like, no, that's gross. No, it's not. This is called entry level right here. The other stuff you eat is considered gross by a lot of people.Speaker C 00:49:13Well, they don't appreciate the art, do they?Speaker B 00:49:18Man, I'll tell you right now, my kids don't appreciate the art or the sustenance.Speaker A 00:49:26I hope you enjoyed episode one of the new format. Next week we're going to be talking about we get into my history of kind of where I don't want to say my resume, but just kind of where I started and my progress through my culinary career. And then we'll be following that up with Morris and his growth of where he came from. We've got two very different worlds that we came from, two very different pasts. But in a lot of ways, we kind of met right there in the middle. So look forward to those episodes coming up. We're going to be recording those over the next week or so. That's it. So thank you again. I hope you enjoyed the show. Don't forget, leave a five star review if you don't like this and you don't want to leave a five star review, don't leave a review at all. Five stars help us quite a bit if you're able to write out a quick review as well. Even better, and make sure you follow us on your podcasting platform of choice. That way, you get alerted whenever a new podcast episode comes out. Especially with our new formatting, we might be seeing more throughout the week. Thank you again for listening. Don't forget to like us, follow us, share us. Until next time.

Whenever a cook asks me for my advice when they are starting out, I always tell them to find the best chef they can and then just put your head down and work hard for them. This strategy is nearly bulletproof and will almost always pay dividends down the road, even if you don't think so right away.  And that's exactly how chef Katie Button, of Asheville, North Carolina, did it when she got her first job working at Café Atlantico in Washington, DC, when José Andrés was early in building his empire of restaurants. After meeting her Spanish-born husband, Félix Meana, she went to Roses, Spain, to work at the all-time great restaurant, El Bulli, where she started off as a server but naturally migrated into the kitchen to work with Albert Adrià. By seeking out excellence and working in these world-class restaurants, she developed many of the necessary skills to run a successful kitchen when she was ready. There are so many great nuggets of information and inspiration, but here are some of the highlights: Learning how to show gratitude and appreciation towards your team Why a good leader sometimes just need to be quiet and give their team the space to find the answer for themselves, thereby creating personal ownership over the project Growing up in a southern household in New Jersey Obtaining a biomolecular engineering degree at Cornell and how aspects of it continue to help her in business today Living in Paris and falling in love with the food culture Applying for a server position to make a couple dollars as she was beginning to study for a PhD How she got a position at Café Atlantico and minibar in DC The person who hired her and changed her life path, and how chefs can have the same impact on your employees today. Screwing up as a server at El Bulli and how she'll never forget that moment Serving the rabbit innards on its own crispy ear and radish lychees How her mother was the catalyst for Katie and Félix to open Cúrate Why Asheville, NC just felt right for them to put down roots How José Andrés and his team saved their hide just a couple days before the opening of their first restaurant Why they keep it simple at Cúrate and La Bodega and allow the ingredients to speak for themselves The difficult decisions of having to close a restaurant and pivot, even if it's the most perfect concept in your mind Her TV show, From The Source, and how her experiences on it have shifted her perspective as a chef Her mind blowing epiphany with artisan single-origin and hyper-seasonal maple syrup from Zoer Tapatree Her first cookbook and the one she is now developing The importance of good systems in your kitchen and why it is one of the cornerstones of being successful The ups and downs of running a restaurant when you care so deeply about every aspect of the business How a chef can set the example of hospitality in their restaurant, even if they are not touching tables in the dining room The importance of chefs helping to improve their communities around them and why we are the connection between the restaurant and the community Connect with Katie here Check out Cúrate here Check out La Bodega here A huge shout out to our sponsors, Maxwell McKenney and Singer Equipment, for their unwavering support, which allows us to be able to bring these conversations to you. Check out their websites for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful. www.maxmck.com  www.singerequipment.com

Clark Barlowe is a seventh-generation North Carolinian. Growing up learning how to hunt ginseng with his grandfather, Clark learned to look at the plants around him for the potential nutrients and delicious ingredients that they held while respecting their limitations and responsible foraging. He was formally trained as a chef at Johnson and Wales University. After stages at The French Laundry and El Bulli, followed by positions at Chez Pascal and Clyde's Restaurant Group, Clark refined his expertise for preparing and respecting ingredients. While chef-owner of Heirloom Restaurant in Charlotte, NC from 2014-2019, Clark supported over 70 small businesses and producers throughout North Carolina, while supplying the restaurant with only NC-based ingredients. After selling Heirloom in December 2019, and moving to his new home in Oregon, Clark is carrying this vision forward as he works to increase knowledge about how to bring the beautiful work of mother nature to your table, while respecting every potential part of each ingredient.On the show, we discuss foraging, cultivating mushrooms, transplanting ramps, and snail farming. Clark is currently attending law school and we talk about how he might potentially combine the two fields such as in food and farming policy. He also discusses foraging for, and preparing some items that contain toxins, such as pokeberries. Clark is trained in this area. If prepared incorrectly, you could become very ill, or in some cases die. Please do not take this as an endorsement to try cooking and eating pokeweed, pokeberries, or mushrooms without being properly trained in that area.CLARK BARLOWE Clark's Website Potential Pantry Clark's InstagramSaveur article on Poke"What is a Chef?" episodeCHEFS WITHOUT RESTAURANTSIf you enjoy the show, and would like to support it financially, check out our Patreon, or you can donate through Venmo or Buy Me a Coffee. Get the Chefs Without Restaurants NewsletterVisit Our Amazon Store (we get paid when you buy stuff)Private Facebook groupChefs Without Restaurants InstagramFounder Chris Spear's personal chef business Perfect Little Bites Sponsor- The United States Personal Chef AssociationOver the past 30 years, the world of the personal chef has grown in importance to fulfill those dining needs. While the pandemic certainly upended the restaurant experience, it allowed personal chefs to close that dining gap.  Central to all of that is the United States Personal Chef Association. USPCA provides a strategic backbone for those chefs that includes liability insurance, training, communications, certification, and more. It's a reassurance to consumers that the chef coming into their home is prepared to offer them an experience with their meal. Call Angela today at 800-995-2138 ext 705 or email her at aprather@uspca.com for membership and partner info.

In this episode, I talk with Jude Pullen, an independent creative technologist who works with partners to make cutting edge tech simple and adapt old tech in interesting ways.We talk about Jude's sketching and visualization that helps him explore spaces he works in, filter details, and to communicate with clients and colleagues to create cohesive solutions as a team. Presented by The Sketchnote Handbook's 10th BirthdaySave 50% when you buy any two of the The Sketchnote Handbook, The Sketchnote Workbook, or The Sketchnote Handbook Video together with discount code HAPPY10.For details on the offer, visit:rohdesign.com/happy10Offer ends December 31, 2022.Sponsored by ConceptsThis episode of the Sketchnote Army Podcast is brought to you by Concepts. An infinite canvas sketching app built for tablets with a stylus, like the iPad Pro, Microsoft Surface, and Samsung Galaxy Tab.Concepts' infinite canvas lets you spread out and sketch in any direction. Everything you draw in Concepts is a flexible vector, so you can move your notes around the canvas, or change their color, tool or size with a simple gesture. SEARCH ”Concepts” in your favorite app store for infinite, flexible sketching.Learn more: Concepts AppRunning OrderIntroWelcomeWho is Jude?Origin StoryJude's current workHow sketching is part of Jude's workThe value of storyboards in Jude's work Sponsor: Concepts appToolsTipsWhere to find JudeOutroLinksAmazon affiliate links support the Sketchnote Army Podcast.Jude's SiteJude on instagramJude on TwitterJude on LinkedInJude's Design Modeling WebsiteGoats Vs Llamas - a Crazy Monumental 3D Board Game With 3D PrintingSugruLEGOJude's BBC TV Show: Big Life FixJude's TedX Talk “Why Creativity Loves Uncertainty”Canary Air Quality Sensor - Part 1Canary Air Quality Sensor - Part 2Radio GlobeBook: Designs and Sketches for elBulli by Luke HuberBook: Understanding Comics by Scott McCloudBook: Abstract City by Christoph NiemannThomas HeatherwickToolsAmazon affiliate links support the Sketchnote Army Podcast.Whiteboarding skillsCardboard modeling skillsBuild with found objectsTipsMake your brain engage in the environment and challenge yourself to sketch on objectsDraw for someone not in your world: your momLearn to sketch upside-down to stay in flow as you sketch for someone elseCreditsProducer: Alec PulianasTheme music: Jon SchiedermayerSubscribe to the Sketchnote Army PodcastYou can subscribe to the podcast through iTunes, Google Podcasts, Spotify, Amazon Music, YouTube or your favorite podcast listening source.Support the PodcastTo support the creation, production and hosting of the Sketchnote Army Podcast, buy one of Mike Rohde's bestselling books. Use code ROHDE40 at Peachpit.com for 40% off!

Legendary chef Albert Adria of "El Bulli" fame,  joins the show for rare glimpse into his creative genius. Eddie works on his Spanish chops while conducting the interview. Theme music by " The Zetas" produced by Ethan Carlson and Omar TavarezSupport the showSupport the show

Matt Goulding, author of “Grape, Olive, Pig,” tastes the original paella, finds out-of-the-way Spanish eateries, falls in love and recounts his one meal at El Bulli. Plus, J. Kenji López-Alt double-fries chicken; we travel to Paris for gnocchi; and Mark Bittman talks about “Dinner for Everyone.” (Originally aired March 8, 2019.)Get the recipe for Potato Gnocchi with Butter, Sage and Chives.We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotips Listen to Milk Street Radio on: Apple Podcasts | Stitcher | Spotify See acast.com/privacy for privacy and opt-out information.

Show Notes:Relae in Copenhagen on InstagramChristian Puglisi Website and InstagramRelæ: A Book of IdeasThe Daily Stoic BookVaughn Tan - The Uncertainty Mindset, Style, and Risk | The Emulsion Podcast Ep. 133The Uncertainty Mindset BookTrack your sleep with Oura RingCheck Out Korin and their new line: Kaguya Wa LineSilky Kitchen ScissorsJoyce Chen's ScissorsEl Bulli Restaurant's WebsiteNoma Restaurant's WebsiteEtxebarri Restaurant's WebsiteStoicism PhilosophyMarcus AureliusMeditations Book  by Marcus Aurelius—If you come across something you ended up having to search for, send me a message to help make this Show Notes better!—

Katrina Markoff is the founder and CEO of Vosges, a chocolate brand with a mission to share quality, meaningful food with the world. She began her chocolatier apprenticeship in Spain under the direction of Ferran and Albert Adria of the famed El Bulli, where she began to understand that food was a medium for transformative visceral experiences. At the encouragement of Ferran she set out on a quest directed by the signs to identify her path and reason for being in the world of good, meaningful food and embarked on a trip around the world.Tune in to this incredible episode with a badass female CEO, learn about her journey creating Vosges, and why she believes you have to let go of your ego in order to succeed as an entrepreneur.Please subscribe above to be notified of our new episodes. I put together a Free Top 10 Checklist for Every Entrepreneur.  Click here to get your copy: https://thebadassceo.com/tips-for-every-entrepreneur/ ‎To learn more about our podcast guest, click here:If you enjoy this podcast, please help support the the podcast by using the link to our sponsors and companies I use for my business.  I receive a small percentage for each sale.  Thank you so much for your support!!http://thebadassceo.com/tools/Follow us on Instagram at:https://www.instagram.com/badass.ceo/