Podcast appearances and mentions of james syhabout

Chef Alfonso Gonzales is the Chef de Cuisine at Commis in Oakland California. Commis is a 2 Michelin Star Restaurant Owned and operated by Chef James Syhabout. A legendary Chef and Mentor to a generation of East Bay Area Cooks. Alfonso Sucio Talked about Sacramento Working at Morimoto in Napa Starting at Commis His food thought process His Mentor plans for the future #145 Chef Alfonso Gonzales Commis Restaurant Oakland, California #cook #chef #cooking #michelin #commisoakland #eater #jbf #worlds50best #chefmorimoto #podcast #history #reallife --- Support this podcast: https://podcasters.spotify.com/pod/show/suciotalk/support

Bio: John Birdsall grew up near San Francisco and learned to cook at Greens Restaurant in that city. He spent the next seventeen years in professional kitchens there and in Chicago, and did some writing as a side gig, including food stories and restaurant reviews for the San Francisco Sentinel, a pioneering LGBTQ weekly. After leaving the kitchen, he was a restaurant critic and features writer at the Contra Costa Times and East Bay Express, and the editor of SF Weekly's food blog. In 2014, John won a James Beard Award for food and culture writing for “America, Your Food Is So Gay” in Lucky Peach, and another in 2016 for “Straight-Up Passing” in the queer food journal Jarry. He's co-author of the book Hawker Fare (with James Syhabout), published under the Anthony Bourdain imprint for Ecco–HarperCollins in 2018. The New Yorker's Helen Rosner called John's first solo book, The Man Who Ate Too Much: The Life of James Beard(Norton, 2020), “elegant and unvarnished,…beautifully unconventional.” The book was a finalist for a 2021 Lambda Literary Award, a finalist for the Publishing Triangle's Randy Shilts Award for Gay Nonfiction, and an Amazon Top 100 Best Book of the Year. John has written for Food & Wine, Bon Appétit, the San Francisco Chronicle, and Los Angeles Times, and taught culinary writing at the San Francisco Cooking School, and is a judge for the 2022 Publishing Triangle Randy Shilts and Judy Grahn Awards for gay and lesbian nonfiction. He's married to Perry Lucina, an artist and designer, and lives in Tucson. Website: https://www.john-birdsall.com/ The Man who ate too much. https://www.amazon.com/Man-Who-Ate-Too-Much/dp/0393635716 This episode is sponsored by Culinary Historians of Northern California, a Bay Area educational group dedicated to the study of food, drink, and culture in human history. To learn more about this organization and their work, please visit their website at www.chnorcal.org If you follow my podcast and enjoy it, I'm on @buymeacoffee. If you like my work, you can buy me a coffee and share your thoughts

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

I have known James for years, his culinary skills are well above my pay grade, opening the restaurant of his dreams Commis in his home city of Oakland. All while driving this passion to make delicious food in a town he loves inspires me everyday. Ok I will just say it James you rock!!

The Making of James Beard, An American Legend Presented by John Birdsall, Author, The Man Who Ate Too Much Food of the past that comes to us through recipes and cookbooks can appear to be fixed evidence of what generations before us ate, their tastes and preferences. John Birdsall says that his research for The Man Who Ate Too Much: The Life of James Beard (Norton, 2020) challenged all his assumptions about that. The author found that letters between Beard and his agent and publishers revealed that the backstories about how some of the most influential cookbooks published last century included prejudice, messy personal feuds, persuasion, underhandedness, and compromise. In his talk, Mr. Birdsall will describe the making of three of James Beard’s iconic cookbooks: The Fireside Cook Book of 1949, Delights and Prejudices of 1964, and James Beard’s American Cookery of 1972. He’ll talk about the original pitches for the books, how those changed during the writing; he’ll look at how Beard’s editors shaped his words and his persona; how Beard himself struggled to find his voice and identity; his work with ghost writers and collaborators; and how the books were received by the press and the public. * * * * John Birdsall is a Tucson-based food and culture writer, author of The Man Who Ate Too Much: The Life of James Beard (Norton, 2020), and the recipient of two James Beard Awards for writing. He is the co-author, with chef James Syhabout, of Hawker Fare (Ecco Press, 2018). His articles have appeared in Food & Wine, Saveur, Bon Appétit, Los Angeles Times, and San Francisco Chronicle, @John_Birdsall Recorded via Zoom on April 14, 2021 www.CulinaryHistorians.org

After World War II, a newly affluent United States searched for its own gourmet culture. In James Beard, whose larger-than-life presence would rule over kitchens and dinner tables for the next 35 years, America found its culinary maestro. How did this secretly queer failed opera singer from the epicurean backwater of Oregon become America’s first food celebrity? John Birdsall tells the tale in his new book The Man Who Ate Too Much: The Life of James Beard, bringing to life a towering figure, a man who still represents the best in eating and yet has never been fully understood—until now. Join us for an in-depth conversation with Birdsall, who will look beyond the public image of the celebrated cean of American cooking to find a man who battled depression, self-doubt, loneliness, and the complex rules of the closet to become a beloved household name synonymous with fine cooking and the good life. Producing nearly two dozen cookbooks in his lifetime, Beard was staunchly unfussy and proudly anti-elitist, embracing the elegance and pleasures of pure, local food and “humble, everyday cooking that aims for simplicity, honors flavor over dubious thrift, and achieves perfection using fine ingredients.” His influence on American food culture cannot be overstated: he was the definitive source of knowledge and inspiration for American home cooks in the 20th century, and the inspiration for a new generation of restaurant chefs in the 1970s, including Larry Forgione, Jeremiah Tower, and Alice Waters. Our special guest, John Birdsall, is himself a two-time James Beard Award-winning author, a former food critic and a longtime restaurant cook. He co-authored (with James Syhabout) the cookbook Hawker Fare. SPEAKERS John Birdsall Author, The Man Who Ate Too Much: The Life of James Beard; Former Food Critic; Restaurant Cook; Co-Author, Hawker Fare; Twitter @John_Birdsall Michelle Meow Producer and Host, "The Michelle Meow Show" on KBCW/KPIX TV and Podcast; Member, Commonwealth Club Board of Governors; Twitter @msmichellemeow—Co-Host John Zipperer Producer and Host, Week to Week Political Roundtable; Vice President of Media & Editorial, The Commonwealth Club—Co-host In response to the COVID-19 pandemic, we are currently hosting all of our live programming via YouTube live stream. This program was recorded via video conference on February 23rd, 2021 by the Commonwealth Club of California.

After World War II, a newly affluent United States searched for its own gourmet culture. In James Beard, whose larger-than-life presence would rule over kitchens and dinner tables for the next 35 years, America found its culinary maestro. How did this secretly queer failed opera singer from the epicurean backwater of Oregon become America's first food celebrity? John Birdsall tells the tale in his new book The Man Who Ate Too Much: The Life of James Beard, bringing to life a towering figure, a man who still represents the best in eating and yet has never been fully understood—until now. Join us for an in-depth conversation with Birdsall, who will look beyond the public image of the celebrated cean of American cooking to find a man who battled depression, self-doubt, loneliness, and the complex rules of the closet to become a beloved household name synonymous with fine cooking and the good life. Producing nearly two dozen cookbooks in his lifetime, Beard was staunchly unfussy and proudly anti-elitist, embracing the elegance and pleasures of pure, local food and “humble, everyday cooking that aims for simplicity, honors flavor over dubious thrift, and achieves perfection using fine ingredients.” His influence on American food culture cannot be overstated: he was the definitive source of knowledge and inspiration for American home cooks in the 20th century, and the inspiration for a new generation of restaurant chefs in the 1970s, including Larry Forgione, Jeremiah Tower, and Alice Waters. Our special guest, John Birdsall, is himself a two-time James Beard Award-winning author, a former food critic and a longtime restaurant cook. He co-authored (with James Syhabout) the cookbook Hawker Fare. SPEAKERS John Birdsall Author, The Man Who Ate Too Much: The Life of James Beard; Former Food Critic; Restaurant Cook; Co-Author, Hawker Fare; Twitter @John_Birdsall Michelle Meow Producer and Host, "The Michelle Meow Show" on KBCW/KPIX TV and Podcast; Member, Commonwealth Club Board of Governors; Twitter @msmichellemeow—Co-Host John Zipperer Producer and Host, Week to Week Political Roundtable; Vice President of Media & Editorial, The Commonwealth Club—Co-host In response to the COVID-19 pandemic, we are currently hosting all of our live programming via YouTube live stream. This program was recorded via video conference on February 23rd, 2021 by the Commonwealth Club of California. Learn more about your ad choices. Visit megaphone.fm/adchoices

Host Michael Ruhlman talks with Dr. Krishnendu Ray & Chef James Syhabout about "Authenticity". Dr. Ray's books: https://www.amazon.com/Krishnendu-Ray/e/B001K8AQ0K Chef Syhabout's book "Hawker Fare": https://www.amazon.com/Hawker-Fare-Stories-Recipes-Refugee/dp/0062656090 Host Michael Ruhlman's new book "From Scratch" is available now! https://www.amazon.com/Scratch-Meals-Recipes-Dozens-Techniques/dp/1419732773 Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers

Origins: How Chef James Syhabout got into cooking (1:55)Growing up in Oakland in an immigrant family (3:19)Re-connecting with the food of his heritage culture (7:10)What catalyzed Chef James's reconnection with his heritage culture and food? (13:15)Cooking with confidence and without worrying excessively about how food is received (17:40)How do you formulate your dishes? (19:40)Thinking about presentation (24:05)Anthony Bourdain's friendship and legacy (25:33)Check out Chef James Syhabout's cookbook here.

The HOP gang talk to Michelin starred chef James Syhabout about growing up in the restaurant business, his friendship with mentor Anthony Bourdain, and the perils of a life in restaurants. Send your questions and comments to hopquestions@gmail.com, or leave a voicemail at 408-444-6623.

This week, we're excited to welcome chef James Syhabout to SALT + SPINE, the podcast on stories behind cookbooks.Syhabout is the author of Hawker Fare: Stories & Recipes from a Refugee Chef's Isan Thai & Lao Roots, and the chef behind Oakland restaurants Commis, his two-Michelin star restaurant, and Hawking Bird, as well as the San Francisco restaurant Hawker Fare. (The original location of Hawker Fare in Oakland closed last year.)PURCHASE THE COOKBOOK: BookshopSyhabout came to the U.S. as a 2-year-old, his family refugees from Laos fleeing after the Vietnam War, and settled in Oakland. After culinary school, Shyabout moved to Europe and trained in classical French techniques before returning to his roots: both his culinary roots and his Oakland roots.“It was very important for me to write this book to pass on to my two kids, and have them have Lao food, and have them say, ‘Hey, yeah, our food is a little bit different… we eat from our hands… sticky rice is fantastic.’ You know, don’t shy away from it, like I did.”Syhabout's first cookbook, Hawker Fare, features nearly 100 Lao and Thai recipes, including some from Hawker Fare the restaurant—from steamed bamboo-shoot casserole with pork belly and coconut milk cooked in banana leaf (Mok naw mai) to Lao green papaya salad (Tum som mak hoong).We sat down with James at San Francisco's The Civic Kitchen cooking school to talk about the stories behind his first cookbook, Hawker Fare. Get full access to Salt + Spine at saltandspine.substack.com/subscribe

SALT + SPINE is hosted by Brian Hogan Stewart and produced by Alison Sullivan, with support from Nina Earnest and Clara Hogan. Today's Episode: James Syhabout James is the author of Hawker Fare: Stories & Recipes from a Refugee Chef’s Thai Isan & Lao Roots. ‘Hawker Fare’ Cookbook Chronicles Chef James Syhabout’s Journey Back to His Roots, by Clara Hogan // Eater Bonus SALT + SPINE Features: Recipe: Fried Chicken with Charred Chile Jam (Gai Tod Naam Prik Pao) Subscribe: Apple Podcasts | Stitcher | GooglePlay SALT + SPINE: Our website is SaltAndSpine.com. Find us on Patreon, Instagram, Twitter, and Facebook. We record Salt + Spine at San Francisco's The Civic Kitchen. Thanks to Jen Nurse, Chris Bonomo, and the Civic Kitchen team. Thanks to Celia Sack at Omnivore Books. Our theme song was produced by Brunch For Lunch. For more music, visit soundcloud.com/BrunchforLunch. See acast.com/privacy for privacy and opt-out information.

This “Best of” episode of Frank Buckley Interviews highlights celebrated chefs and luminaries in the culinary world. Featuring Seamus Mullen, Jet Tila, James Syhabout, and Nancy Silverton. Full show notes available at http://ktla.com/FrankBuckleyInterviews.

James Syhabout in conversation with Roy Choi at Live Talks Los Angeles discussing his book, Hawker Fare: Stories & Recipes from a Refugee Chef’s Isan Thai & Lao Roots. The talk took place on January 25, 2018 at the Moss Theatre in Santa Monica, CA.  For more information on Live Talks Los Angeles, visit www.livetalksla.org

James Syhabout is one of the top chefs in the San Francisco Bay Area--chef/owner of the fine dining restaurant "Commis" where he has earned two Michelin stars--and chef/owner of "Hawker Fare," which he describes as a "Lao Isaan eatery."Full show notes available at http://ktla.com/FrankBuckleyInterviews.