Podcasts about greatest chef

Gabriel Rucker is a chef, husband, father, and has lived in the Portland area for over 20 years. He is a two-time James Beard Award winner and is known nationwide and particularly in Portland for his restaurants Le Pigeon and Canard. On this episode of the chow, Chef Gabriel shares his story of becoming a chef, what the most pivotal steps were in growing his successful restaurants, and several relatable stories about his childhood, personal food preferences, and even his experience with being a completely sober chef.     Resources 40 Best Restaurants in Portland (https://www.femalefoodie.com/restaurant-reviews/portland-restaurants/) Canard Funfetti Pancake Recipe (https://www.femalefoodie.com/recipes/canard-funfetti-pancakes-recipe/) Canard Steam Burger Recipe (https://www.femalefoodie.com/recipes/canard-steam-burgers-recipe/) Le Pigeon Website (https://www.lepigeon.com/) Canard Website (https://www.canardrestaurant.com/) Follow Gabriel Rucker. on Instagram (https://www.instagram.com/ruckergabriel/) Follow Female Foodie on Instagram (https://www.instagram.com/femalefoodie/)

Australian chef and TV personality Buddha Lo joins the show on the Farm Bureau guest line talking about his career and the Jackson Food and Wine Festival live in the BankPlus Studio. Buddha talks about how he was raised cooking in his father's Chinese restaurant in Australia as his first job. Buddha talks about going to Europe when he was 19 with a scholarship and how he was able to work with chef Gordon Ramsey at a young age. Buddha tells Bo about his life goals and how he has already accomplished working at the #1 restaurant in the world and now he's chasing something else. Buddha talks about his mentor coming in to his restaurant and how he is impressed with the #1 chef in the world. Out of Bounds is sponsored by BetterHelp. Visit BetterHelp.com/BOUNDS today to get 10% off your first month Learn more about your ad choices. Visit megaphone.fm/adchoices

 Nelson knows exactly what he wants to be when he grows up: the greatest chef in the world! Wishing is one thing, but working to make your wish come true is quite another.Support the showGet in touch with the show:Show website: https://storiesforwonderfulchildren.comInstagram: https://www.instagram.com/storiesforwonderfulchildren/Facebook: https://www.facebook.com/StoriesforWonderfulChildrenTikTok: https://www.tiktok.com/@storiesforwonderfulchildTwitter: https://twitter.com/storiesforwond1E-mail: Storiesforwonderfulchildren at gmail.A proud member of Kids Listen.

Jeff Gordinier on InstagramHungry: Eating, Road-Tripping, and Risking It All with the Greatest Chef in the WorldOur Episode on YoutubeHolly Shannon's WebsiteZero To Podcast on AmazonHolly Shannon's new Youtube Channel, Subscribe here!Holly Shannon, InstagramHolly Shannon, LinkedinHolly Shannon, TwitterBuy Me a Coffee 

Sucio.Talk.Podcast Presents Johnny Spero. Johnny Spero Is The Chef Owner Of The Reverie In Washington DC. I First Met Johnny When I Was Chef At The Charter Oak. He Came In With His Family And As They Dined I Got To Know The Man A Little Bit. He Left A Great Impression On Me, One Of The Most Genuine People I Know. We Talked About His Wild Days As A Youngster, Playing Playstation In His Car, Taking An Interest In Kitchens, Working With America's Greatest Chef, Staging At Legendary Restaurants (Mugaritz & Noma), Having His First Restaurant Close And How He Came Back From That Opening Up What We Know Today As The Reverie. To Top It All Off He's A Loving Husband And A Badass Father.Check Out His Other Projects!!!@barspero@nighthawkpizza@acidleagueLadies & Gentleman Please Enjoy Episode 46 "Enter The Spero"#Sucio_Talk Also Available On@SpreakerPodcast@GooglePodcast@ApplePodcast@AudiblePodcasts@youtubeSUBSCRIBEREACH OUT!!SUCIOTALK@GMAIL.COMWRITE IN KITCHEN STORIES TO BE FEATURED ON THE SHOW.SHOW SOME LOVE ON SOCIAL MEDIALET PEOPLE KNOW ABOUT YOUR FAVORITE FOOD PODCAST.#sucio_talk #suciotalk #suciotalks #david_sucio #davidguilloty  #chefdavidguilloty #boricua #puertorico #100x35 #420 #badassesingeneral #spreakerpodcasts #foodie #chefs #chef #cook #cooks #cooking #cuisine #history #travel #entrepreneur #food #love#brownchefsPEACE!

Jeff Gordinier is a talented writer, author & speaker whose work has been published by the New York Times, Esquire, GQ, The LA Times, Fortune, and many other well-known publications. His book Hungry: Eating, Road-Tripping, and Risking It All with the Greatest Chef in the World is a brilliant chronicle of Rene Redzepi, the genius mastermind behind Noma. Jeff and I had a very open conversation, and I thoroughly enjoyed learning more about him and his story. Jeff and I discussed Rene Redzepi & Noma His deep love for poetry What spurred him to write his book His work on the renowned Netflix show 'Chef's Table' His ability to convey a story about food Growing up in California Side effects of the Covid-19 Pandemic The Blue Zones And much more... Jeff Gordinier My Take: Everything we do revolves around the stories we tell each other and that which we believe in. The ability to convey a feeling or a scent or a unique taste or color is crucial in order for you, the storyteller, to get your audience immersed in the story. If you want people to get emotionally invested in something, you have to paint a picture for them - and take them on a journey they never want to return from. Support The Podcast

What happens when one of—if not the—greatest restaurants in the world suddenly goes 100% plant-based?For perspective, out of the 132 three-star Michelin star restaurants around the world, not a single one is vegan. Suffice it to say, most would say such a move is tantamount to financial suicide.But Chef Daniel Humm—the world-renown chef and owner of Eleven Madison Park—sees it as the greatest purpose-driven, creative challenge of his lifetime.A former pro cyclist and 2:51 marathoner, this Swiss native began cooking at 14, preparing exquisite meals in some of the finest Swiss hotels and restaurants before earning his first Michelin star at the age of 24. In 2003, he moved to the U.S. to become the executive chef at Campton Place in San Francisco, where he received four stars from the San Francisco Chronicle. Three years later, he moved to New York to become the executive chef at Eleven Madison Park, revitalizing the restaurant so completely that in 2017 it was named #1 on the coveted list of The World's 50 Best Restaurants.Like most restaurants, when the pandemic hit Eleven Madison Park closed its doors and grappled with bankruptcy. But it was during this time that Daniel started thinking more deeply about purpose. What he stands for. How he could leverage his talent and resources to meaningfully participate in solutions to food insecurity and the inherently unsustainable nature of food systems more broadly.Bold leaps followed. He converted the EMP kitchen into a commissary to provide free meals to food-insecure New Yorkers. He kitted out a food truck to distribute those meals. He partnered with Rethink Food, a non-profit committed to creating sustainable and equitable food systems, to work on solving food inequality at scale. But his coup de grace involved re-opening the most revered restaurant in the world with a completely plant-based menu—and ensuring that every EMP meal enjoyed pays for five meals freely distributed to those in need.It's a move that sent shockwaves throughout the food world. But Daniel's bet is more than paying off, denoted by a waitlist that currently exceeds 15,000 people.On the very day Eleven Madison Park announced its new menu, I committed to making this podcast happen. My friend, past podcast guest, and former Esquire magazine Food & Drinks editor Jeff Gordinier connected the dots. In turn, Daniel agreed to do the show. But there was a condition: first I must dine at EMP. Deal. I immediately booked a flight to NYC. I joined Jeff for said dinner—an exquisite experience like no other—and the day following convened with Daniel for this exchange.This conversation is about why cuisine at the highest level—food as art—plays a vital role in moving culture forward. It's about what makes a great chef. What pursuing a passion truly entails. And the magic of embracing constant reinvention.It's also about the role that art, minimalism and essentialism have played in the evolution of Daniel's craft and life philosophy.But more than anything, this is a deeply personal tale of evolution. It's about the search for purpose beyond accolades—and what it means to devote your talents in service of a better world.To read more click here. You can also watch our exchange on YouTube (Audio Only). And as always, the podcast streams wild and free on Apple Podcasts and Spotify.Special Thanks to Daniel's team for arranging this dining & podcasting experience and to Joseph Hazan at Newsstand Studio in Rockefeller Center for allowing us to record in his facility. Also, gratitude to photographers Sebastian Nevols (kitchen portrait) and Craig McDean (black & white portraits) for permitting use of their images.Now one of the most important and influential figures in the plant-based movement, it was a privilege to experience Daniel's talents and company. And it's an honor to share this fascinating exchange with you today.My hope is that his words inspire you to deeply rethink your personal capabilities—and to see that the answers you seek lie within.Peace + Plants,Listen, Watch & SubscribeApple Podcasts | YouTube | Spotify | Stitcher | Google PodcastsThanks to this week's sponsors:Athletic Greens: 75 whole food sourced ingredients designed to optimize 5 key areas of health, Athletic Greens is the delicious daily habit that sets you up for a healthy future. I take the packets everywhere I go. Invest in your health without compromise! Go to: athleticgreens.com/richroll to get a FREE year supply of Vitamin D ​AND​ 5 free travel packs​ with your first purchase.Calm: The app designed to help you ease stress and get the best sleep of your life with guided meditations, sleep stories, and more. Right now, my listeners can get a special limited-time promotion of 40% off a Calm Premium subscription at calm.com/richroll. It includes unlimited access to ALL of Calm's amazing content. Get started today!Indeed delivers 4x more hires than all other job sites combined, so you can meet and hire great people faster. There are no long-term contracts and Indeed gives you full control so you only pay for what you need. Listeners can get a FREE SEVENTY-FIVE DOLLAR CREDITto upgrade your job post at indeed.com/RICHROLL. Terms and conditions apply.Whoop: The world's most powerful fitness tracker. Get smarter about how you sleep, recover, and train, so you can unlock your best self. Go to WHOOP.com and use the promo code Richroll at checkout to save 15% off WHOOP.For a complete list of all RRP sponsors, vanity URLs & discount codes, visit Our Sponsors.Show Notes:Connect with Daniel Humm: Website | Facebook | InstagramEleven Madison Park: About | InstagramEleven Madison Truck: AboutTEDX: Ending Hunger in America | Daniel HummRethink Food: MissionEsquire: The Passion of Daniel Humm, the Greatest Chef in AmericaWall Street Journal: Daniel Humm's New Eleven Madison Park Menu Will Be Meat-FreeNew York Times: A Restaurant of Many Stars Raises the AnteNew York Times: The New Menu at Eleven Madison Park Will Be MeatlessNew York Times: For the Chef Daniel Humm, Less Is More. On His Wall, Too.New York Times: At Eleven Madison Park, a New MinimalismNPR: Eleven Madison Park Revamps Menu To Be Entirely Plant-BasedGrub Street: ‘Were You in Veggie Nirvana?' An amateur vegan and a professional food critic on Eleven Madison Park's all-plant menu.Bloomberg: We Ate Eleven Madison Park's $335 Vegan Menu, and Here Is What It's LikeBloomberg: Eleven Madison Park Is Going Vegan Because Kobe Beef Is BasicFine Dining Lovers: Vegan Eleven Madison Park's Waitlist Exceeds 15,000Fine Dining Lovers: The Dishes from EMP's New Plant-Based MenuEater: Chef Daniel Humm Is Relaunching Eleven Madison Park as an All-Vegan RestaurantZagat Stories: Matt Jozwiak And Daniel Humm Take The Fight Against Hunger NationwideRestaurant Manifesto: Daniel Humm Is Fully Committed To VegetablesHOW CAN I SUPPORT THE PODCAST?Tell Your Friends & Share Online!Subscribe & Review: iTunes | Spotify | Stitcher | Soundcloud | Google PodcastsDonate: Check out our Patreon accountSupport The Sponsors: One of the best ways to support the podcast is to support our sponsors. For a complete list of all RRP sponsors and their respective vanity url's and discount codes, visit my Resources page and click "Sponsors".Thank The Team: I do not do this alone. Send your love to Jason Camiolo for audio engineering, production, show notes and interstitial music; Margo Lubin and Blake Curtis for video, & editing; graphics by Jessica Miranda & Daniel Solis; portraits by Ali Rogers, Davy Greenberg & Grayson Wilder; copywriting by Georgia Whaley; and theme music by Tyler Piatt, Trapper Piatt & Hari Mathis. See acast.com/privacy for privacy and opt-out information.

We live in a culture that glorifies the hustle. But the 24/7 grind mentality is actually anathema to long-term success. How do we break this paradigm and avoid the inevitability of burnout?You periodize your life as you would your training. Ditch the guilt and take time to rest. Choose your fallow chapters. And embrace your life in seasons.In the race of life, the tortoise always beats the hare.Welcome to another edition of ‘Roll On’, wherein myself and Sir Adam Skolnick corrupt your neurochemistry with ideas big and small. Beyond sundry matters of varying interest, we play show and tell, share a few wins of the week, round it out by answering listener questions deposited on our voicemail at (424) 235-4626.Beyond RRP hypeman duties, Adam Skolnick is an activist and journalist best known as David Goggins’ Can’t Hurt Me, co-author. He writes about adventure sports, environmental issues, and civil rights for The New York Times, Outside, ESPN, BBC, and Men’s Health. He is the author of One Breath and is currently awash in his umpteenth draft of an untitled novel—slowly losing his mind in the process.Topics explored in today’s conversation include:the benefits of periodizing both your fitness and all aspects of your life;why fallow periods are essential to optimal creativity;an Iron Cowboy’s ‘Conquer 100‘ challenge update (and WTC’s tone-deaf response);the recent Laird Superfoods and Picky Bar acquisition;the HBO docuseries ‘Q: Into The Storm’;Rachel Kushner’s collection of essays, The Hard Crowd;Michelin star restaurant Eleven Madison Park‘s shift to a plant-based menu; andplant-based bodega start-up Plantega’s plan to eradicate food desertsIn addition, we answer the following listener questions:How do you manage the financial risks that come with following your passion?How do you properly train for a Swimrun event without access to safe open water?How do you maintain relationships with people who have unhealthy drinking habits?Thank you to Greg from Virginia, John from Northern England, and Nancy from Santa Clarita, California for your questions. If you want your query discussed, drop it on our Facebook Page or better yet leave a voicemail at (424) 235-4626.To read more and listen click here. You can also watch our exchange on YouTube. And as always, the podcast streams wild and free on Apple Podcasts and Spotify.Peace + Plants,Listen, Watch & SubscribeApple Podcasts | YouTube | Spotify | Stitcher | Google PodcastsThanks to this week’s sponsors:Vivobarefoot is on a mission to make perfect footwear for humans and the planet, with a great range of shoes for kids and adults, and for every activity from hiking to training and daily wear. Wearing barefoot shoes is a profound transformation. To reconnect with your natural movement, go to vivobarefoot.com/richroll and use the code RICHROLL to get 20% off your order.Native: Safe, effective protection against odor & wetness. For both men & women, Native is deodorant that isn’t a chemistry experiment–no aluminum, parabens, phthalates or talc. Visit nativedeo.com/roll or use promo code roll at checkout, and get 20% off your first order.Ritual: Ritual is the multivitamin, reimagined. I take it every morning, and I love that its clean, vegan-friendly formula is made with key nutrients in forms your body can actually use—no GMOs, synthetic fillers, or other shady extras. You deserve to know what’s in your multivitamin. That’s why Ritual is offering my listeners 10% off during their first 3 months. Visit ritual.com/RICHROLL to start your Ritual today.Squarespace: The easiest way to create a beautiful website, blog, or online store for you and your ideas. Save 10% on your first purchase when you visit Squarespace.com/RICHROLL and use the SHOW NOTES:Connect With Adam: Website | Instagram | TwitterYouTube: Rich Roll Podcast Clips ChannelSmithsonian Magazine: New Evidence Suggests Sharks Use Earth’s Magnetic Field to NavigateTriathlon Magazine: Iron Cowboy responds to Ironman: “I’m done with you”Trail Running: UTMB/Ironman partnership draws head shakes in trail running worldSteve Magness Tweet: Periodize Your LifeThe New York Times: You Are Doing Something Important When You Aren’t Doing AnythingBook: The Hard Crowd: Essays 2000-2020, by Rachel KushnerThe New York Times: The New Menu at Eleven Madison Park Will Be MeatlessEsquire: The Passion of Daniel Humm, the Greatest Chef in AmericaEater New York: Chef Daniel Humm Is Relaunching Eleven Madison Park as an All-Vegan RestaurantBon Appétit Magazine: Inside the World of L’Arpège’s Alain Passard, the Man Who Made Vegetarian Cooking CoolPlantega: AboutEffect: A new story for sustainable food, powered by plants and communityVegNews: Vegan coolers filled with beyond meat, miyoko’s, and just egg launch in nyc bodegasWall Street Journal: Chef’s Challenge: Squeezing In the CyclingDuVine: Chef Q + A with James Beard Winner Daniel HummHBO Docuseries: Q: Into The StormTV Series: Le BureauI'm proud to announce my new book 'Voicing Change'. To learn more & pre-order now, visit, richroll.com/vcThere are a few simple ways you can support the show and the content we strive to craft and share every single weekSubscribe & Review: Please make sure to review, share comments and subscribe to the show on the various platforms (Apple Podcasts, YouTube & Spotify). This helps tremendously!Patronize Our Sponsors: Supporting the companies that support the show! For a complete list of all RRP sponsors and their respective vanity URLs and discount codes, click the ‘Sponsors’ tab in the ‘Shop’ menu.Spread The Word: Help grow our reach by sharing your enthusiasm for the podcast and/or your favorite episodes by posting about it on social media.Thank The Team: I do not do this alone. Send your love to Jason Camiolo for production, audio engineering and show notes; Margo Lubin and Blake Curtis for video, editing and graphics; portraits by Ali Rogers and theme music by Tyler Piatt. Trapper Piatt & Hari Mathis. See acast.com/privacy for privacy and opt-out information.

If you enjoy this episode please give us a 5 star rating and maybe leave a nice comment if you feel so inclined! --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/twoguys1mic/support

Jeff Gordinier is the food and drinks editor of Esquire, a frequent contributor to the New York Times, and an author (2008's X Saves the World and 2019's Hungry: Eating, Road-Tripping, and Risking It All with the Greatest Chef in the World ). During this episode, he shares how reading poetry and writing postcards get his creative juices going (8:30), the value he's found in writing his pieces and books in longhand (30:32), his approach to writing profiles (42:30), and more! Current curiosities: Ben: On Writing by Stephen King Jeff: Evil Geniuses by Kurt Andersen Follow us! Jeff Gordinier: @thegordinier ( //instagram.com/thegordinier/ ) How Do You Do? Podcast: @hdydpod ( https://www.instagram.com/hdydpod/ ) Ben: @benhannani ( https://www.instagram.com/benhannani/ ) Website: www.hdydpod.com ( https://www.hdydpod.com/ ) Our guests' jams can be found on the "HDYD Jams" playlist ( https://open.spotify.com/playlist/4tBdUz3kXb1T5im2CzSBUV?si=qc_DgVSCR1W65phsuv6vVQ ) on Spotify!

Saint-Germain was created by Drew Delaughter, Chef Blake Aguillard, and Trey Smith. Drew and Trey met in 2008 at culinary school in Hyde Park, NY. They both moved to New Orleans after school. Drew worked at Susan Spicer’s Bayona Restaurant working his way up to Captain, gaining valuable service experience, as well as, wine and spirit knowledge. Smith went to work for Chef Michael Gulotta at Restaurant August where he met and worked alongside Blake. After some European traveling, and working in other cities, the trio reunited and Saint-Germain was born. Check out episode 733 with Michael Gulotta as mentioned in today's episode! Show notes… Calls to ACTION!!! Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: "We wouldn't do anything out of fear or greed." In today's episode with Drew Delaughter we will discuss: Being a jack of all trades in the restaurant Mentors Learning professionalism What is professionalism? Realizing WHILE TRAINING to be a chef that a different vertical in the industry is your path Humility Working with brand new owners who are learning as they go Bridging the gap between BOH and FOH Delegation and how to balance setting a good example and handing out tasks Today's sponsor: Toast - A POS built for restaurants by restaurant people Adapt fast with Toast's cloud-based restaurant POS system that updates to evolve your POS along with changing industry trends and guest expectations. Toast is built exclusively for restaurants of all shapes and sizes, with over 2/3 of our employees having restaurant experience to serve you better. Online Ordering - Let guests easily order directly from your restaurant for pickup or contactless delivery to keep revenue flowing during these uncertain times. Toast Delivery Services Dispatch local drivers through an on-demand network to keep your community fed and revenue coming in.   Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Humility What is your biggest weakness? "I don't know." What's one question you ask or thing you look for during an interview? Team work, self-motivation What's a current challenge? How are you dealing with it? COVID-19 Share one code of conduct or behavior you teach your team. Be humble What is one uncommon standard of service you teach your staff? Recognizing an opportunity for hospitality What's one book we must read to become a better person or restaurant owner? Hungry: Eating, Road-Tripping, and Risking It All with the Greatest Chef in the World by by Jeff Gordinier GET THIS BOOK FOR FREE AT AUDIBLE.COM  What's one thing you feel restaurateurs don't know well enough or do often enough? Mentorship mentality What's one piece of technology you've adopted within your restaurant walls and how has it influenced operations? Resy reservation system If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Be humble Show up to something that you want to show up to Switch to Resy Contact info: Instagram: @saintgermainnola website: www.saintgermainnola.com Thanks for listening! Thanks so much for joining today! Have some feedback you’d like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don’t forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Drew Delaughter for joining me for another awesome episode. Until next time!   Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

Jeff Gordinier is the author of Hungry: Eating, Road-Tripping, and Risking It All with the Greatest Chef in the World. Jeff is the Food and Drinks editor at Esquire and a frequent contributor to The New York Times where he was previously a reporter. Written in a time when we could go out to restaurants and enjoy the beauty of that type of hospitality, this interview made me long for culinary experiences other than chicken fingers with my children. You really have to hear from Jeff himself in this episode about how he ended up on an "eat, pray, love, eat more" journey with René Redzepi, renowned Danish chef who has been a significant change agent in the world of food. Jeff and I talked about his career and infatuation with the experience of restaurants, that sitting down at a restaurant or bar to enjoy a meal or cocktail is to delight in self-care, and how this book is really about reinvention and personal change.  

Over last 20 years, there is perhaps no name more important in the world of contemporary dining culture than Chef René Redzepi and his restaurant, Noma. After two decades, many of the same people who helped create the phenomenon are asking: Does the movement need to live to continue or die? On this episode of Point of Origin from Whetstone Magazine, we speak with Jeff Gordinier, author of "HUNGRY: Eating, Road-Tripping, and Risking It All with the Greatest Chef in the World."  Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers

HungryEating, Road-Tripping, and Risking It All with the Greatest Chef in the WorldBy Jeff Gordinier Intro: Welcome to the number one cookbook podcast Cookery by the Book with Suzy Chase. She's just a home cook in New York City, sitting at her dining room table, talking to cookbook authors.Jeff Gordinier: My name is Jeff Gordinier and my latest book is called Hungry: Eating, Road-Tripping and Risking It All with the Greatest Chef in the World.Suzy Chase: For more Cookery by the Book, follow me on Instagram. If you enjoy this podcast, please be sure to share it with a friend. I'm always looking for new people to enjoy Cookery by the Book. Now on with the show. Before the holidays, Pete Wells wrote about you and new year's resolutions on his Instagram. He wrote, "Realize that this book is not just a bunch of weird encounters with a famous chef, but actually a very convincing argument for moving into the unknown, entering dark rooms. Even though you stub your toes, fighting complacency, knowing you can do better, painting yourself into corners, so you'll have to invent a new way out. Why, potential resolutions are strewn over every page of this book like pine needles on the sidewalk on January 2nd." Do you see this book as a sort of an ode to resolutions?Jeff Gordinier: Yeah, I do. And I was very grateful for that post as you can imagine. Pete Wells is a close friend of mine. We worked together at Details Magazine years ago before we were both at The Times. And yet he hadn't tweeted or posted anything about my book all year. So I was kind of like, "Okay, that's fine, you do you." But then at the very end of the year, he put up that incredibly gracious post about Hungry and I really felt, and this is no surprise to anyone who knows Pete, but I just felt he got it. Actually there were three things that happened around the end of the year in the beginning of 2020 which is Helen Rosner, from The New Yorker, put up a nice tweet about Hungry. Pete Wells did that Instagram post and Publishers Weekly named it one of the team's favorite books of 2019. And the person who wrote about it at Publishers Weekly echoed, sort of said something similar to what Pete Wells said, which is like, "This isn't really a book about food. It's actually sort of a book about self-discovery and change."Jeff Gordinier: I think that Hungry is about my friendship with connection to Rene’ Redzepi, who's the Chef at Noma in Copenhagen, which a lot of people over the past decade have considered the best restaurant in the world. I mean that's always debatable. But it's certainly the most influential restaurant of the last decade around the world. I think most chefs would agree with that. I struck up a friendship with Rene’ about five years ago, actually, I guess we're coming on six years ago now. It changed my life, which sounds kind of cheesy to say, but it's true. And I think that Rene and I were both at periods in our lives where we needed to shake things up. We wanted to change things. So we sort of dovetailed in 2014. It was kind of a random thing. I met Rene Redzepi for a coffee in downtown Manhattan and this kind of awkward conversation led to a friendship and led to pretty much four years of traveling around together.Suzy Chase: So what did you think when you got that phone call in 2014 saying, "Hey, I want to meet with you and chat at a coffee shop in the village." What were you thinking?Jeff Gordinier: I felt like I had to do it as an obligation. That sounds really lame in a way, but it's true. I was a journalist, I am a journalist. I was a reporter at The New York Times on the food section and I felt like, "Well, I ought to do this as part of my job." I mean, this person is considered the most influential chef of our time. And obviously as a reporter, I have to do my due diligence. Right. But I was, he actually reached out to meet the very week I had moved out of the house with my first wife and my two older children. It was a very sad period in my life. I was in despair, frankly, and I didn't want to talk to anyone. I'm just being honest. Like, it's just so bizarre and serendipitous that Rene happened to reach out to me that very week. Okay.Jeff Gordinier: And I was very vulnerable and kind of like just wanted to go home on the train, frankly. So to this little sad sack, bachelor apartment, I was renting down the street from my former house. So, most people Rene’ Redzepi reached out, they'd be pretty excited. I wasn't actually up for it, but as soon as I met him in this coffee house, it was like there was a kind of electricity in the air. There are certain people who give off this intoxicating charisma. I mean, one thinks of Beyonce’. You think of a person like Steve Jobs, you think of people who change the world and change the course of culture and have this kind of vibrancy. Almost like you can see the electrons when they enter the room. Right?Suzy Chase: I've heard you say he's a bit Tony Robbins-esque.Jeff Gordinier: Yeah. There's a little bit of like, "Will you walk on coals with me?" Within a few minutes. We weren't talking about his manifesto. We weren't talking about his new cookbook. He was asking me questions, which I will tell you, as a reporter, it's fairly rare. I mean, I've interviewed rock stars and movie stars and film directors and poets and politicians and chefs. And it's very rare that they start asking you questions. Right? And Rene’ Redzepi did that. And he was like, "Oh, you're from LA. Do you like tacos?" And I was like, "Dude, yes. Tacos are-"Suzy Chase: Life.Jeff Gordinier: ... "very important to me." Yes, tacos are life. I live for tacos. And I was like, "Why are you asking me about tacos? You're from Denmark. What could you possibly know about that?" I mean, look ... and it turned out that he'd had this longterm ongoing love affair with Mexico, which was news to me. And it turned out to be news to most people in the food world. And I'm not talking about, he would just go to Cancun for vacation. I mean, he would spend weeks, if not months, in Mexico every year. He was obsessed with the history of the country, the people, the food, the ingredients. So he said to me like, "Why don't we go on a trip to Mexico together?" And I was like, "What? You and me? We just met." And that started a series of trips.Jeff Gordinier: I didn't intend to write a book originally. It was just first for an article. But then I started going on these trips on my own dime, just because I found that being around Rene’ Redzepi and being around the Noma team was kind of, it was kind of changing me.Suzy Chase: So, let's back up and talk about when you landed in Mexico City with Sean Donnola, a photographer, and you were immediately summoned to Pujol, perhaps the best restaurant in Mexico City and who was sitting at the table with Rene?Jeff Gordinier: Danny Bowien, who is the chef of Mission Chinese Food in New York and in San Francisco.Suzy Chase: So crazy.Jeff Gordinier: Yeah, that was my first sign, Suzy, that we were on a bigger adventure than I realized. Because, as you see in the book, everywhere Rene Redzepi goes, there was this kind of orbit of other famous chefs, right, who he's friends with. So it's sort of like that Bob Dylan movie, the documentary Don't Look Back like, "Oh, Donovan just shows up." You know, like, "Oh, there's Joan Baez." People would just show up all the time. Which of course enriched my narrative in our experience. It turned out that Rene’ Redzepi had become sort of a mentor to Danny Bowien from Mission Chinese Food. Danny had been through hell because the original New York Mission Chinese Food had been shut down by the health department, which was very humiliating and embarrassing. And he felt like his whole career was falling apart.Jeff Gordinier: And in that moment of fear and weakness, Rene had reached out to him and kind of rescued him. So in a weird way, Danny and I were in a similar position. We were people who would become part of this cult because Rene’ had reached out to us. So in that room you have like arguably the greatest chef in Mexico, Enrique Olvera from Pujol, and then you have Danny Bowien and then you have Rene’ Redzepi, we're all at a table together. I mean, Enrique was bringing the food, but we were all hanging out together. Yeah. And there were other famous people in the room as well. It was just like, where am I? Have I just landed in the circus? It was as if there was some incredible documentary about the food world that you were watching. And then suddenly you opened your eyes and you were in the documentary. You were in the middle of it.Jeff Gordinier: There's something kind of irresistible about his invitations. And I am not alone in saying yes to them. I mean, many people have been sort of sucked into his orbit in this way and it always ends up being kind of life changing.Suzy Chase: So how long did you stay in Mexico?Jeff Gordinier: The first time was a week, I guess, but then I went back many times. Basically, as you've seen, like most of the book takes place in Mexico, which is maybe a little odd when people pick it up because they think, "Wait, isn't this a book about a Danish chef? Why are we in Mexico the whole time?" It's because Mexico was sort of the crucible of his transformation and my own really, and he was building toward this meal, which happened three years after we met.Jeff Gordinier: It was called Noma Mexico. It was a pop up in Tulum. Now when you hear the words pop up, a lot of people think, "So it was one night and they just cooked Noma food in Mexico." No, that's not what this was. This was seven weeks in Tulum. He flew the entire Noma team to Mexico. They spent months looking for the best ingredients and months and really years working and working and working at these recipes.Suzy Chase: After you came back from Mexico, you wrote the article and then he called you to Tulum, right?Jeff Gordinier: After I wrote the article, I figured that was the end, that's how it is for us journalists. You meet someone and you have this kind of fling, you meet the individual and then they go their merry way. But email sort of popped up on my Gmail. It said, "You have a table at Noma." Now, it's impossible to get a table at Noma. There's like 30,000 people on the wait list on any given night. Okay. And I had not asked for one. So it was confusing. I thought it was a mistake, because also the table was like a few days later, it was like lunch at Noma later that week, I texted him, I said, "Chef, I think you made a mistake. I think somebody typed my email in by accident and I have a table at Noma." And this is the Tony Robbins quality that Rene has. He basically said, "Take it or leave it." And I was like, "Oh wow."Suzy Chase: What do you do?Jeff Gordinier: Oh, it's a test. Like he's testing my will to live. So he's testing my sense of adventure and I thought, "Well, God, I mean, this chance is not going to come again." It's impossible to eat at this restaurant, and it's supposed to be the best restaurant in the world. So you know what? Damn the torpedoes. I just like went on one of those websites where you get a cheap flight and I found a very cheap flight. It turns out there are a lot. I booked it without attending to logistics first on the home front, shall we say. I just sort of threw myself a curve ball and I didn't even know who I would eat with. But it was, that was the beginning. So then there were all sorts of texts and invitations. I mean, that was-Suzy Chase: Wait, tell me who you took.Jeff Gordinier: This seems to be everybody's favorite part of the book.Suzy Chase: Well, I have a funny story, so tell the story first and then I'll tell my funny story.Jeff Gordinier: Oh cool. Well, I asked everyone, I mean everyone. I asked, I studied with John McPhee in college, The New Yorker writer and I asked him, because I feel like I owe him. And being John McPhee, he was actually pretty close to going, I mean he's in his 80s but he was like, "I might just do it," but he couldn't work it out. I asked my brother, I asked my father, I asked every wealthy friend I knew thinking that maybe they could help cover the costs. And I'm just being practical and it turned out that no one could do it. Everybody said no. And Suzy, it was such, it was so illustrative. Like I really learned a lesson from that. Like before this everyone said, "Oh wow, you met Rene’ Redzepi. If you ever get a table at Noma, let me know. I will do anything. I will move mountains."Suzy Chase: Then crickets.Jeff Gordinier: Yeah, exactly. Crickets. When you finally get the table, they're like, "Oh, well, I forgot my son has a soccer practice, or I forgot I have a haircut appointment and I can't change it." I'm not kidding, like people were saying stuff like that. And I was like, "Yeah, but this is Noma, dude." So anyway, to answer your question, I ended up going with a random guy from the office at The New York Times. I did not. His name is Grant. A very talented web designer, very talented artistic type guy. But I did not know him at all. I mean, I met him once at an office party. And he heard that I had a table ... those who pick up Hungry, this led to a very bizarre comic sequence because Grant didn't exactly show up for the meal. He did buy a ticket to Copenhagen go and hang in. He did agree to share the meal with me, but he kind of messed up with the time. He had a very wicked case of jet lag. So that was totally unforgettable.Suzy Chase: So, I have a funny story. I was at my neighborhood nail salon over Christmas vacation and brought your book to read while they did my nails. And I'm friendly with the gals at the salon and they're always saying, "What cookbook are you reading?" And they want to talk about recipes. So that day I said, "There aren't any recipes in this book, it's just a book about a well known chef." So there was a girl who's getting a pedicure next to me and she goes, "I overheard what you were saying." And she said, "Have you gotten to the part where the guys sleeps through the meal at Noma?" And I said, "No, I just started it." And she goes, "That's a really good friend of mine. And now because of the book, he's known as the guy who slept through the meal at Noma." And I was like, "Oh, poor Grant Gold."Jeff Gordinier: I feel for him. Yeah, I feel for-Suzy Chase: So that was fun.Jeff Gordinier: ... That's amazing, that's satisfying as a writer to hear that. I do feel for him. I mean, I didn't intend to cause him any pain, I like the guy. I really just thought it was amusing that-Suzy Chase: Totally.Jeff Gordinier: ... this happens to us, that we accidentally sleep through important events, shall we say.Suzy Chase: So in terms of thought experiments, you described the sea urchin hazelnuts a simple dish, you wrote, you tasted what it was and yet you tasted the micro tones, the flavors between the visible and the obvious. I'm curious to hear about that.Jeff Gordinier: Yeah, thank you for asking that. That's really crucial because I think sometimes people hear about Noma, Rene’ Redzepi's restaurant or they hear about this book and not all of us will have the opportunity to eat at Noma. So people are confused, a little bewildered as to why it can be so good. Like what is so good about the food at this restaurant? I mean, restaurants, I've been to restaurants, restaurants serve good food. What's unique about this? And the way I've described it to people has to do with things that are delicious that you've never encountered before. People have their favorites, like pizza, pasta, sushi, et cetera. With Noma, you're tasting things that are equally delicious, maybe even more delicious than those favorites and yet your palate has never encountered them for the most part.Jeff Gordinier: It's like if you went into a museum and you saw a painting and the painting was particularly beautiful because it involved colors that you had never seen before. Like you know blue, green, red, yellow, et cetera. What if there were colors in the spectrum that for some reason, because of our DNA, the human eye had never apprehended, and then all of a sudden you could see those colors, like you would be, your mind would be blown, right? It's the same with the flavors at Noma. It's like they are finding little pathways of flavor, little micro tones, as you put it, which are like the notes in between the notes that not only blow you away because they taste so good, but because it's the first time.Jeff Gordinier: So they do that through the foraging. They find all these wild herbs, greens, mushrooms, sea grasses, seaweeds, all sorts of things that you've probably never tasted. Even people in Denmark had never tasted them or didn't even know they were edible through the fermentation. So they have a whole fermentation lab at Noma that goes beyond what you'd find at almost any restaurant. You know how people will say stuff like, "Human beings only use 10% of their brains or 20% of their brains."Suzy Chase: Yeah.Jeff Gordinier: I think in part what the Noma enterprise is arguing is that we only use 10% of our pallets.Suzy Chase: When thinking about Rene’, I was wondering if you can be a perfectionist if you're restless.Jeff Gordinier: I think he manages to be both restless and a perfectionist. It's just that his definition of perfection keeps changing. So, like he achieves perfection and then he blows it up. As soon as he achieves perfection, he's bored with it. So, he's not interested. He's the opposite of a lot of the food artisans you find in Japan for instance, people who simply, like Jiro, of course, who's famous from the documentary, making sushi day after day for decades, getting better and better and better with each passing meal, you know. Rene is different than that. He likes to create a whole menu and at the moment he feels it's achieved perfection. It's achieved radiance. It's just what he wants to express. He's done. He's like, he actually will blow it up at that point.Jeff Gordinier: So this means that the team has to create something like hundreds of new dishes every year. Hundreds. It's an impossible task. And each time Rene’ wants that menu to be an example of perfection, to answer your question. So the challenge there is just extraordinary. This is one reason I was drawn to the guy. I'd never met anyone like that. He could've just coasted. He could've just said, "Okay, we've got the perfect Noma menu. We're done. Let's just keep serving this for 40 years." But no, he just blows the thing up every three months.Suzy Chase: So, speaking of perfection, you wrote in the book, "Moles are all negotiation, but tortillas are non negotiable." You never saw Redzepi master a tortilla. The whole female population of Mexico has mastered the tortilla. How come he couldn't?Jeff Gordinier: Yeah, that was so interesting to me. That was like ... because we went to Mexico many times and I would see Rene’ try at the comal to create a perfect tortilla. And tortillas are very simple. You have the masa dough and it's a matter of ... I'm patting my hands right now. It's a matter of patting them correctly in your hands, the right texture, the right density, et cetera. And for cultural reasons, historical reasons throughout much of Mexico, I'm sure Diana Kennedy would tell you, the women make the tortillas. It's a cultural thing. The more traditional the village, the more likely it is that the men never even touched the masa. So there are many men in Mexico who can't really make a good tortilla.Jeff Gordinier: But Rene’ being Rene’ and the greatest chef in the world, et cetera. I sort of thought, "Well, he'll figure it out." But he never did it. It's really about dexterity and it's kind of about muscle memory, you know? And many of these women have been doing it since they were little girls and it just becomes second nature. They just become very natural at it. And I mean, in this one village on the Yucatan peninsula, this Mayan village called Yaxuna. I mean, I couldn't believe the deliciousness of the tortillas, just absolutely perfect.Jeff Gordinier: And they're using local corn, these kind of heritage strains of corn that are from the region. It was actually a point of slight friction between me and Rene’ because I'm not a chef, as my kids would say, I'm not even a very good cook, but I could master the tortillas. I actually made them-Suzy Chase: What, really?Jeff Gordinier: Yeah, yeah. When we were in Yaxuna he got a little annoyed with me because he said, "Well, why don't you give it a try LA boy?" And I did, I grabbed some masa and I just patted it in my hand, I put it on the comal and instantly it started puffing up, which is a sign that you made it, right. The women of the village were all kind of cheering for me. They were kind of surprised that I was able to do it. And I was like, "Wow, amazing. I did something better than the greatest chef in the world."Suzy Chase: That's hilarious.Jeff Gordinier: Yeah, it was funny. I mean, Danny Bowien never got it either. I mean, and so, when we went to Oaxaca, he kept trying to figure it out and he never really could nail the tortillas either. I have a picture on my phone of Danny Bowien and Rene’ Redzepi at a comal in Oaxaca with all these Mexican ladies sort of surrounding them as they ... it's actually a series of photos as they try to figure it out. And their tortillas looked terrible. They're all clumpy, they're uneven. They're not puffing up.Suzy Chase: So funny. So, by the end of the book I realized that this journey coincided, and this isn't funny, with the breakdown of your marriage and it felt to me like you and Rene’ were meant to travel this bumpy road together and come out learning to, as you wrote, keep moving because it's the only way.Jeff Gordinier: That's sort of Rene’ Redzepi's philosophy, it's just keep moving. To get back to your first question, when you were talking about resolutions, we always feel life can be better than that. There must be something I'm doing wrong. What can I do differently? How do I live the optimum life? How do I create everything I want to create and love people the way I want to love them? How do I be a better dad, a better partner, a better friend? And we never really get the moment to sit and think about that.Jeff Gordinier: The Buddhists have this concept of Samsara, Samsara, which is like the cycle that we're trapped in. You know? Where we keep gnawing on the past and we keep making the same mistakes. And we're almost like in a Mobius strip, like this feedback loop that we feel we can't get out of. I felt that way when I met Rene’ Redzepi. I felt that way because of my marriage coming apart and I was in that point of drift and malaise that sometimes we get into, we get caught in. I felt intoxicated by this philosophy of Rene's, which is just like just keep changing and keep moving and keep seeking out new experiences and keep learning and it will kind of shake you out of this rut. He was right and that's what happened.Jeff Gordinier: God, I feel weird saying this, but I sometimes feel when I'm doing something or I'm thinking about the next steps in my life, I hear a little Rene’ Redzepi voice in the back of my head saying like, "Take the chance. Risk is good. Change is good. Jump off the cliff, do it." I don't know if that's the angel voice or the devil voice, but it's always saying that we have to embrace change.Suzy Chase: Now to my segment called My Favorite Cookbook. What is your all time favorite cookbook and why?Jeff Gordinier: My all time favorite cookbook is one that I anticipate a lot of your listeners and a lot of your guests would also a name. It's The Art of Simple Food by Alice Waters.Suzy Chase: No one's named that yet.Jeff Gordinier: That's crazy. That surprises me.Suzy Chase: But you're the first.Jeff Gordinier: Really?Suzy Chase: I swear.Jeff Gordinier: Well, okay, well, I mean Alice Waters is a goddess of course. And I'm in California and so I have that kind of built in produce worship that a lot of West coasters have. And if that's where you're coming from, then Alice Waters is sort of your queen of course. But I mean, to me, I actually have the book here and it's like all I have to do is float through the table of contents and I start to feel this sense of warmth. Like I start to feel comfortable and at home and ready for dinner just from looking at the table of contents. Like it's just, it's The Art of Simple Food. So there's this simplicity even in the way each section is listed.Jeff Gordinier: I often write about these fine dining places. It's part of my job at Esquire Magazine. And I admire what the chefs do with those Michelin starred spots. But in my heart of hearts, when I'm at home, whether it's at my parents' home in Laguna Beach or it's at home here in the Hudson Valley, this is what I want to cook and this is what I want to eat. Like it gets back to the basics.Suzy Chase: Where can we find you on the web and social media?Jeff Gordinier: The best place to find me is on Instagram. I'm known as TheGordinier on Instagram, or I guess we would say TheGordinier.Suzy Chase: I was just going to say that.Jeff Gordinier: Yeah, no, just TheGordinier. So the best place to look for me is on Instagram.Suzy Chase: Well, thanks Jeff for telling this incredible story and thanks so much for chatting with me on Cookery by the Book Podcast.Jeff Gordinier: Thanks so much, Suzy. It has been fun. And it has been an honor.Outro: Subscribe over on CookerybytheBook.com and thanks for listening to the number one cookbook podcast, Cookery by the Book.

There's nothing worse than a wasted meal, according to Esquire's Food and Drinks Editor Jeff Gordinier—and if you follow his suggestions, you won't be in danger of facing any wasted meals on your next California road trip. Gordinier is the author of Hungry: Eating, Road-Tripping and Risking It All with the Greatest Chef in the World, and he joins California Now Podcast host Soterios Johnson to talk about his favorite culinary destinations from San Diego to Wine Country, and why food and road trips go so well together, particularly in California. Johnson also speaks with Gail Fornasiere, who knows more than most about the magic of Santa Catalina Island. The 21-mile-long island off the coast of Southern California is a popular destination for day-trippers and vacationers, blending a rich Hollywood history (Marilyn Monroe lived there before she became famous!) with a relaxing modern vibe. As Johnson learns during this episode, Catalina offers something for just about everyone.

House kicks off the holiday season, and the final show of the year, with a guest who is as gracious and welcoming as they come. Writer and fellow food lover Jeff Gordinier talks about his adventures and stories from his book 'Hungry: Eating, Road-Tripping, and Risking It All With the Greatest Chef in the World' and shares some of the best restaurants and chefs of 2019.

Esquire Magazine Food & Drinks Editor Jeff Gordinier discusses his annual list of Best New Restaurants in the U.S.A., dining trends he's noticing and his recent book "Hungry: Eating, Road-Tripping, and Risking It All with the Greatest Chef in the World." In Maui, Chef Joey Macadangdang blends Filipino and Hawaiian traditions and flavors at Joey's Kitchen with locations in Napili and Whaler's Village. This local gem is a must-top for authentic, casual Hawaiian fare. www.joeyskitchenhimaui.comThe Connected Table Live Radio Show is broadcast live at Wednesday's 2PM ET on W4CY Radio (www.w4cy.com) part of Talk 4 Radio (www.talk4radio.com) on the Talk 4 Media Network (www.talk4media.com). This podcast is also available on Talk 4 Podcasting (www.talk4podcasting.com).

At midlife, food writer Jeff Gordinier felt like he was sleepwalking. His marriage was crumbling, and he’d lost his professional purpose. Then he got a curious invitation: René Redzepi, the superstar head chef and co-owner of Noma, in Copenhagen, one of the world’s most influential restaurants, asked Gordinier to join him on a quest to Mexico to find exceptional tacos. Thus began a yearslong series of global adventures—foraging for sandpaper figs in Australia, diving for shellfish in the Arctic, seeking cochinita pibil in a remote part of the Yucatan—that reawakened Gordinier passion for both life and food. In his book Hungry, Gordinier describes how Redzepi’s raw energy and philosophy of constantly moving forward were an intoxicant as well as a kind of medication. For this episode, Outside’s Michael Roberts spoke with Gordinier about the wildest moments along his journeys with Redzepi and his new habit of saying yes to just about everything.

Let’s Fix Work Episode 70 This week's podcast features a guest who was a real treat for me. I’d like to introduce you to my friend, Jeff Gordinier, Food and Drinks Editor at Esquire Magazine. Jeff is also the author of a book about the most famous and most celebrated chef in the world, René Redzepi. The book, Hungry: Eating, Road-Tripping, and Risking It All with the Greatest Chef in the World, is about leadership, innovation, creativity, and saying, “Yes,” to experiences that can change your life. I mean, come on, if that doesn’t say, “Let’s Fix Work,” I don’t know what does!  Whether you are reading what Jeff is writing in the New York Times or listening to our conversation about risk-change transformation and René Redzepi, you are bound to be transfixed by his witty, engaging, and creative demeanor. So if you want to hear from a disaffected Gen-X writer, go on a road-trip food tour, and enjoy a conversation about risk-change transformation, then sit back and listen to this episode of Let’s Fix Work.  In this episode, you’ll hear: Who René Redzepi is and why Jeff decided to write a book about him About being drawn to peak experiences and to the prospect of enlightenment Leadership in the kitchen and how it could be modeled in other businesses The importance of creating a connected and natural work environment, and how it affects the employee experience Why it’s good to have more diversity and inclusion in the workplace About it being a golden moment for women and black chefs in gastronomy  How Jeff defines visionary chefs When work is at its best, it does feel like a community Resources from this episode: Jeff on Instagram  Jeff on LinkedIn Jeff as Food & Drinks Editor, Esquire Magazine Hungry: Eating, Road-Tripping, and Risking It All with the Greatest Chef in the World Here She Comes Now: Women in Music Who Have Changed Our Lives  X Saves the World: How Generation X Got the Shaft but Can Still Keep Everything from Sucking  René Redzepi PoetryFoundation.org Noma Restaurant (Denmark) Eleven Madison Park (NYC) Downtime: Deliciousness at Home, Nadine Levy Redzepi and René Redzepi David Chang and Momofuku SEIŌBO (Australia) Via Carota (NYC) Meson Sevilla (NYC) Angus Barn (North Carolina) Brooklyn Museum Hangar Studios  *** EPISODE CREDITS: If you like this podcast and are thinking of creating your own, consider talking to my producer, Danny Ozment. He helps thought leaders, influencers, executives, HR professionals, recruiters, lawyers, realtors, bloggers, coaches, and authors create, launch, and produce podcasts that grow their business and impact the world. Find out more at https://emeraldcitypro.com 

Dave explains why aspiring cooks should not go to culinary school (1:02) and then brings in food critic Jeff Gordinier to discuss what makes chef René Redzepi and Noma special, where the food world is headed, and much more (8:35). You can find Gordinier’s new book ‘Hungry: Eating, Road-Tripping, and Risking It All with the Greatest Chef in the World’ wherever books are sold.

On the latest episode of Inside Julia’s Kitchen, host Todd Schulkin speaks with Esquire magazine’s Food and Drinks editor, Jeff Gordinier. Todd and Jeff discuss his new book, Hungry: Eating, Road-Tripping and Risking it All with the Greatest Chef in the World, and the future of American chef culture. Plus, Jeff shares a Julia Moment. It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate Image courtesy of Andre Baranowski. Inside Julia's Kitchen is powered by Simplecast.

“You are here now. Make the most of it and change what's not working. It's crucial.”Jeff GordinierWhy is great food important? How and why did restaurants become culturally significant? And what life lessons can be gleaned from the world's greatest chef?There is no more enthusiastic ringmaster for this exploration than the merry man of food himself, Jeff Gordinier.A writer, journalist and author who sits at the converging junction of food and culture, Jeff is a frequent contributor to the New York Times and currently serves as the Food and Drinks editor at Esquire Magazine.A graduate of Princeton University where he studied writing and poetry, Jeff is a former writer and editor for Entertainment Weekly, editor at large for Details magazine and over the years has written about music and culture for a multitude of national publications, including Travel + Leisure, GQ, Elle, Creative Nonfiction, Spin, Poetry Foundation, Fortune, and many others.The occasion for today’s conversation is Jeff’s new book, Hungry: Eating, Road-Tripping, and Risking It All with the Greatest Chef in the World*. Equal parts mid-life crisis autobiography, adventure travelogue and biography, it chronicles the four years Jeff spent traveling with René Redzepi, the renowned chef of Copenhagen's Noma — recently fêted as the #2 best restaurant in the world — in search of the most tantalizing flavors the world has to offer. And yet, the book really isn't about food. A meditation on risk, re-invention, creative breakthroughs, and human connection, it sits atop my recommended summer reads.I first met Jeff in 2015 when he visited our home for a New York Times feature he was penning on the rise of veganism. Dubbed Vegans Go Glam, the piece caught fire, including a day spent as the #1 most e-mailed story on the entire New York Times website. Suffice it say, this was an insanely big moment for us, and the plant-based movement at large.In the aftermath of that experience, Jeff and I struck up a friendship He sent me an early copy of Hungry, which I devoured. It left me wanting to know more about Jeff. About food culture. About the mysterious René Redzepi. And what can be learned about life from this charismatic, cult-like genius redefining cutting-edge cuisine.So here we are. This is a conversation about total commitment to mastery. It's about creative expression. It's about the cruciality of constant, fearless re-invention. It's about investing in experience. And it's about the importance of deep human connection — to others, oneself, and the environment we share.As an anecdotal aside, it is this conversation that inspired my recent and uncharacteristically spontaneous decision to join Jeff and fellow food writer Adam Platt in Copenhagen a few weeks back. A once-in-a-lifetime, seat of our pants adventure I won't soon forget, we toured the city with René and his head fermentation wizard David Zilber (a seriously fascinating dude in his own right). We experienced the Noma phenomenon behind the scenes. And we enjoyed the premier of the restaurant's new forage-forward Plant Kingdom menu — a truly psychedelic experience incomparable to anything I have previously encountered. For more, See acast.com/privacy for privacy and opt-out information.

This week, Liberty and Kelly discuss The Chain, A Prayer for Travelers, The Need, and more great books. This episode was sponsored by the Versify podcast, Lola, and Bombas. Pick up an All the Books! 200th episode commemorative item here. Subscribe to All the Books! using RSS, iTunes, or Spotify and never miss a beat book. Sign up for the weekly New Books! newsletter for even more new book news. Books discussed on the show: The Chain by Adrian McKinty  The Saturday Night Ghost Club: A Novel by Craig Davidson  Pan's Labyrinth: The Labyrinth of the Faun by Guillermo del Toro, Cornelia Funke  The Need by Helen Phillips Dapper Dan: Made in Harlem: A Memoir by Daniel R. Day A Prayer for Travelers: A Novel by Ruchika Tomar Wilder Girls by Rory Power The Boy and Girl Who Broke The World by Amy Reed What we're reading: Moon Of The Crusted Snow by Waubgeshig Rice The Most Fun We Ever Had by Claire Lombardo More books out this week: Knife: A New Harry Hole Novel (Harry Hole Series) by Jo Nesbo  Your Strange Fortune by Chloe N Clark The Shameless (A Quinn Colson Novel) by Ace Atkins  Let's Hope for the Best by Carolina Setterwall Murderabilia by Carl Vonderau Breathe In, Cash Out: A Novel by Madeleine Henry  The Reunion by Guillaume Musso  The Toll by Cherie Priest In the Shadow of Wolves by Alvydas Šlepikas and Romas Kinka Copperhead: A Novel by Alexi Zentner  The Last Englishmen: Love, War, and the End of Empire by Deborah Baker  Stay and Fight: A Novel by Madeline ffitch Jacob's Ladder: A Novel by Ludmila Ulitskaya, Polly Gannon (translator) Circus: or, Moira Orfei in Aigues-Mortes: A Novel by Wayne Koestenbaum Shapes of Native Nonfiction: Collected Essays by Contemporary Writers by Elissa Washuta and Theresa Warburton The Vagabonds: The Story of Henry Ford and Thomas Edison’s Ten-Year Road Trip by Jeff Guinn Bad Axe County: A Novel by John Galligan Death and Other Happy Endings: A Novel by Melanie Cantor  Heartwood Box by Ann Aguirre Say Say Say: A novel by Lila Savage The Stories You Tell (Roxane Weary) by Kristen Lepionka The Trouble with Gravity: Solving the Mystery Beneath Our Feet by Richard Panek Cheshire Crossing by Andy Weir, Sarah Andersen (Illustrator)  Under Currents by Nora Roberts The Bastard Brigade: The True Story of the Renegade Scientists and Spies Who Sabotaged the Nazi Atomic Bomb by Sam Kean Killing with Confetti (A Detective Peter Diamond Mystery Book 18) by Peter Lovesey  The Cuban Comedy by Pablo Medina The Golden Hour: A Novel by Beatriz Williams Inhabitation: A Novel by Teru Miyamoto and Roger K. Thomas Vincent and Alice and Alice by Shane Jones Three Women by Lisa Taddeo The Last Book Party by Karen Dukess  If: The Untold Story of Kipling’s American Years by Christopher Benfey Supper Club by Lara Williams The Lightest Object in the Universe by Kimi Eisele Hungry: Eating, Road-Tripping and Risking It All with the Greatest Chef in the World by Jeff Gordinier Famous People: A Novel by Justin Kuritzkes The Last List of Miss Judith Kratt: A Novel by Andrea Bobotis Me Myself & Him by Chris Tebbetts The Survival of Molly Southbourne by Tade Thompson Season of the Witch (The Chilling Adventures of Sabrina, Book 1) by Sarah Rees Brennan Late Migrations: A Natural History of Love and Loss by Margaret Renkl Null Set (Cas Russell) by S. L. Huang The Bookish Life of Nina Hill by Abbi Waxman  Hope Rides Again: An Obama Biden Mystery (Obama Biden Mysteries) by Andrew Shaffer  Salvation Day by Kali Wallace One Little Secret: A Novel by Cate Holahan  Past Perfect Life by Elizabeth Eulberg Accommodations by Wioletta Greg and Jennifer Croft When Islam Is Not a Religion: Inside America's Fight for Religious Freedom by Asma T. Uddin  Spin the Dawn (The Blood of Stars Book 1) by Elizabeth Lim Death in a Desert Land by Andrew Wilson

This episode is an unconventional review of Hungry: Eating, Road-Tripping, and Risking It All with the Greatest Chef in the World by Jeff Gordinier, the food and drinks editor at Esquire Magazine. This book is about Rene Redzepi's four year culinary journey around the world in search of new flavors and recipes after closing his infamous restaurant Noma.  

The American nuclear family exploded decades ago. The trend has been steadily towards more divorce and more complication — half-siblings and awkward introductions ("This is my ex-wife's husband"). There's nothing wrong with that, but it has forever changed what it means to be a family man. Interested in discussing this, Fatherly Podcast host Joshua David Stein and co-host Postell Pringle reached out to Jeff Gordinier, globe-trotting food editor of "Esquire" and author of "Hungry: Eating, Road-Tripping, and Risking It All With the Greatest Chef in the World." Gordinier is on his second go-around and generous in his willingness to discuss what it means to get a second chance in a country with no second acts. Learn more about your ad-choices at https://www.iheartpodcastnetwork.comSee omnystudio.com/listener for privacy information.

Ferran Adria has been named the world's greatest chef because of his restaurant ElBulli which was named the #1 restaurant in the world more than any other in history. In this episode, we will share the insights on his unique approach to creativity, inspiration, and more that I got as one of the few outsiders ever allowed to visit Ferran at his private workshop in Barcelona.SHOW NOTES:http://thecrazy1.com/episode-15-creativity-my-conversation-with-ferran-adria-the-worlds-greatest-chef/ FOLLOW THE CRAZY ONE:Twitter, Instagram, LinkedIn, Facebook

Michael Paterniti, a correspondent for GQ, has also written for Esquire, Rolling Stone and Outside. His latest book is The Telling Room. "I want to see it, whatever it is. If it's war, if it's suffering, if it's complete, unbridled elation, I just want to see what that looks like—I want to smell it, I want to taste it, I want to think about it, I want to be caught up in it." Thanks to this week's sponsors: TinyLetter and Hari Kunzru'sTwice Upon a Time, the new title from and Atavist Books. Show notes: @MikePaterniti Paterniti on Longform [4:30] Driving Mr. Albert (Dial Press • Jun 2001) [5:00] The Telling Room (Dial Press • Jul 2013) [9:30] "He Might Be A Prophet. That, Or the Greatest Chef in the World." (Esquire • Jul 2001) [13:00] "XXXXL" (GQ • Mar 2005) [42:45] "The Man Who Sailed His House" (GQ • Oct 2011) [46:00] Paterniti's Outside archive [47:30] "Driving Mr. Albert" (Harper's • Oct 1997) [sub. req'd] [48:15] "The 15 Year Layover" (GQ • Sep 2003) [48:15] "The Suicide Catcher" (GQ • May 2010) [50:00] "How to Drake It In America" (GQ • Jun 2013) [50:00] "On the Cover: Javier Bardem" (GQ • Oct 2012) [50:45] "The Luckiest Village in the World" (GQ • May 2013) [51:15] "The House That Thurman Munson Built" (Esquire • Sep 1999) [56:00] "The Long Fall of One-Eleven Heavy" (Esquire • Jul 2000)

#InGoodTaste - cooking up a storm on ZoneOneRadio, the community station for central London. - This week’s programme is about Ferran Adrià - the man commonly described as the world’s greatest living chef. At the opening of his exhibition at Somerset House, we speak Ferran Adrià himself, Bloomberg's head food critic Richard Vines, Catalan food expert Rachel McCormack, and two top chefs who worked in the legendary elBulli restaurant - Jason Atherton and Nuno Mendes. - Dubbed 'The most imaginative generator of haute cuisine on the planet', elBulli was crowned ‘World’s Best Restaurant’ a record-breaking five times. Amazing when you consider it was based in a tiny resort on Spain's Costa Brava. We try to find out how Ferran Adrià changed gastronomy, what he did and why he did it, plus we question what his legacy will bw as we look ahead to his future projects with the elBulli Foundation. -- www.twitter.com/_InGoodTaste & www.twitter.com/z1radio www.facebook.com/zoneoneradio www.ZoneOneRadio.com

#InGoodTaste - cooking up a storm on ZoneOneRadio, the community station for central London. - This week’s programme is about Ferran Adrià - the man commonly described as the world’s greatest living chef. At the opening of his exhibition at Somerset House, we speak Ferran Adrià himself, Bloomberg's head food critic Richard Vines, Catalan food expert Rachel McCormack, and two top chefs who worked in the legendary elBulli restaurant - Jason Atherton and Nuno Mendes. - Dubbed 'The most imaginative generator of haute cuisine on the planet', elBulli was crowned ‘World’s Best Restaurant’ a record-breaking five times. Amazing when you consider it was based in a tiny resort on Spain's Costa Brava. We try to find out how Ferran Adrià changed gastronomy, what he did and why he did it, plus we question what his legacy will bw as we look ahead to his future projects with the elBulli Foundation. -- www.twitter.com/_InGoodTaste & www.twitter.com/z1radio www.facebook.com/zoneoneradio www.ZoneOneRadio.com

The Danish chef Rene Redzepi of Noma, the "World's Best Restaurant", forages for food in Lapland and London.He's become one of the most influential chefs in the world because of his use of wild ingredients, foraged from the Nordic countries of Denmark, Finland, Iceland, Norway and Sweden.With dishes that revive lost food traditions, that use unfamiliar ingredients like mosses, lichen, spruces as well as native fruits. fish and fungi he has succeeded in putting a part of Europe ignored for its cuisine on the gastronomic map.The idea of chefs and restaurants sourcing ingredients from the wild is not new, some already employ foragers but according to Joe Warwick, food writer, restaurant expert and the programme's reporter, Rene Redzepi has taken that approach to sourcing to whole new level.For anyone sceptical about the abundance of wild foods in Britain suited to the needs of a restaurant Redzepi goes on a foraging trip to north London's Hampstead Heath. There he finds a new ingredient, the service berry. Producer: Dan Saladino.