Podcast appearances and mentions of jean louis palladin

This week, we chat with Chef Daniel Holzman, who owns Danny Boy's Famous Original, a two-location operation in Los Angeles, California. We spoke with Daniel a few days before the catastrophic wildfires broke out in LA. So, our conversation with Daniel focused on his career, the growth of Danny Boy's and what he has learned in the restaurant business. Danny Boy's locations are currently safe. We would like to recognize Danny Boy's, who has quickly provided sanctuary for those affected. Both pizzerias are feeding the community, firefighters and first responders. More background on Daniel: Daniel started his cooking career at the age of 15 at Le Bernardin in New York City and remained there for four years until (at the suggestion of chef Eric Ripert) he attended the CIA. He then accepted a position at the soon-to-open Palladin in New York City under chef Jean-Louis Palladin (and worked alongside Wylie Dufresne and Sam Mason, among others). He went on to begin what would ultimately become a 10-year culinary journey through some of the West Coast's finest restaurants, including The Campton Place, The Fifth Floor, Aqua and Jardinière.In 2010, he co-founded The Meatball Shop in New York City. The fast-casual mix-and-match menu of meatballs was an instant hit. Five more locations of The Meatball Shop opened in NYC in quick succession, and he also co-authored The Meatball Shop Cookbook, published in 2011.He moved to LA in 2019 to embark on a new passion -- pizza -- and opened Danny Boy's Famous Original, the slice joint of his childhood dreams, in 2021. Describing the years-long his years-long odyssey to perfect the New York-style slice: "As a classically trained chef, I approach pizza with reverence. Pizza isn't fast food; it's one of America's most important dishes. And to understand how to make it great, I deconstructed everything about it. I searched out masters across the country, learned the history, and sampled thousands of pies. I interrogated oven makers, traveled to tomato farms, tried grains from countless flour mills, and experimented with the perfect cheese blend."Since opening, he's received praise from LA Magazine for his "ultrawide, perfectly foldable, tangy-crusted slices [that] nail it"; LAist for being a "NY-style pizzeria that absolutely rips"; and Eater LA, which claimed "There may be no better New York-style slice spot in LA than Danny Boy's right now.” He just opened his second location of Danny Boy's this past summer, and has his sights set on a third.He's also the co-author (with Matt Rodbard) of Food IQ: 100 Questions, Answers, and Recipes to Raise Your Cooking Smarts, released in 2022. (Some of the questions they answer include: "Why does pasta always taste better in a restaurant?", "When is it okay to cook with frozen vegetables?", and "What is baker's math, and why is it the secret to perfect pastry every time?")Last but not least, he also co-hosts On the Line, a podcast during which he and co-host Chef Amanda Freitag interview culinary innovators.More on the LA WildfiresAmong the horrible devastation from the wildfires in Los Angeles, we know there were pizzerias have been lost. Our new Senior Editor Kate Lavin is reporting on the LA Wildfires and the Pizza Community, including local pizzerias directly assisting the efforts on the ground, as well as Slice Out Hunger, who is rallying pizzerias in a fundraising effort to provide emergency funds. Read Kate's s

For our 100th episode, we take a road trip to New York City to talk with the legend himself, Chef Daniel Boulud, of Restaurant Daniel, Café Boulud, DB Bistro, and more. In this 100th episode, Eli has the opportunity to ask Chef what it takes to stay on top of the mountain for 30+ years as his restaurant celebrates its own incredible milestone. Chef Daniel graciously opens his dining room up to us as we sit down and talk about the early years that shaped him and the people along the way who mentored him to become the great chef that he is. As someone who is a direct disciple of chef Paul Bocuse and who worked in some of the great houses of French cuisine, Chef Daniel has seen this industry transform itself over the years into the diverse, multicultural industry it has become. Here's what else was discussed: Perspective and why it's so important to maintain it Chef gives gratitude and credit to all the people who helped make his dream come true Eli talks about the many chefs that he's worked for who have come up through Chef Daniel's kitchens Chef takes us back to the farm that he grew up on outside of Lyon, France The incredible tradition of taking a plate of “fricassee” to the neighbors after slaughtering a hog Making goat cheese and selling it at the farmers market in Lyons with his father The importance of understanding the circle of life and why growing up on a farm helps you appreciate the animals that you are cooking How Chef Daniel got his first apprenticeship at a two-star Michelin restaurant The legendary chefs that he worked for who shaped him How Chef Paul Bocuse became his mentor and took him under his wing The reason Chef Daniel came to the United States and the legendary chef that he worked for at the Watergate in DC The incredible influence that the famous winemaker, Robert Mondavi, had in bringing French chefs to the US Chef talks about his 30th birthday, where chef Jean-Louis Palladin cooked a dinner of live animals, including a live lamprey that he brought to the table Working at Le Cirque with the famed Sirio Maccioni The beautiful practical joke that was played on him when leaving Le Cirque Looking back on 30 years and the incredible perspective chef still has The current threat to profitability in our industry  How to maintain a culture among many different restaurants with many different partners The importance of creating upward mobility in his company and how building out the new Café Boulud will allow some of his key players to move up 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. Welcome to our newest sponsor, Meez, which is one of the most powerful tools you can have as a cook and chef because it allows you to have a free repository for all of your recipes, techniques and methods so that you never lose them. Meez does way more than just recipe development though, it's an incredibly powerful tool that any chef or restaurant would benefit from. Check out and follow us on Instagram Email Eli with any comments, concerns, criticisms, guest requests or any other ideas or thoughts you might have about the show. eli@chefradiopodcast.com

In a brief respite between his travels, Dave Chang teaches you everything you need to know about making dashi at home, then decodes his interview with Chris Bianco. He explains the classic-to-modern chef spectrum, the significance of legendary chefs Roberto Donna, Jean-Louis Palladin, and David Tanis, Bianco's gumption in the face of titans of industry, the lifecycle of perfecting a new dish, and how failure is a crucial part of the creative process. Host: Dave Chang Producer: Sasha Ashall Additional Production: Chris Ying, Jordan Bass, and Lala Rasor Learn more about your ad choices. Visit podcastchoices.com/adchoices

With a new restaurant open in L.A. and 30 years of gorgeous pizzas bearing his name in Phoenix, AZ, Chris Bianco has a lot of stories to tell. He returns to the pod to talk with Dave about building the most beautiful tower you've ever seen, bringing the sequel without the prequel, getting paid a barrel of beer on the Lower East Side, arming yourself with science, salads telling you what they want to be, Jean-Louis Palladin, a huge box of loquats, cutting bread toward your heart, what he imports from Italy vs. what he finds just beyond his doorstep, Deborah Madison, desperation melons, and a pizza inspired by Ligurian focaccia, New York bialys, and Southern Arizona pistachios. Host: David Chang Guest: Chris Bianco Producer: Sasha Ashall Additional Production: Jordan Bass and Lala Rasor Learn more about your ad choices. Visit podcastchoices.com/adchoices

In early April, Robert Ash joined the Encore Boston Harbor Hotel as executive director of culinary operations. That means he oversees the Wynn Resort property’s banquets, catering and in-room dining as well as its 11 restaurants (including a Shake Shack and possibly the only 21-and-over Dunkin, which is located on the casino floor) and 4 bars and lounges. Ash got his start cooking “out of necessity,” as he said, making dinner for himself and his brother because his parents weren’t around much. He started washing dishes at an Italian trattoria in Buffalo, N.Y., and by the time he was 16 he was a sous chef there. Noticing that a lot of chefs were lacking in pastry skills, he got a second job at a local country club to learn pastry and in the late 1990s got a job in Las Vegas at the Rio All-Suite Hotel and Casino in the pastry kitchen of legendary chef Jean-Louis Palladin. He rose to the rank of pastry chef and took those skills to Chicago, and before long switched back to savory, cooking for N9ne restaurant, a steakhouse concept that he helped to expand to Las Vegas and Dallas. Back in Chicago he started working for the Japanese-Peruvian-Brazilian concept Sushi Samba, eventually becoming assistant corporate chef as it expanded. His next stop was back to Las Vegas, working for Wynn for the first time, and then moved to Milwaukee for his first job as head of all culinary operations at a hotel at the InterContinental there. He went on to oversee 21 Omni hotels as a regional executive chef, then spent four years at Fairmont hotels in Canada before landing in Boston at the Encore. He recently discussed what he has learned over the years, especially about training and supporting cooks, spotting talented and managing the labor and supply chain woes that are plaguing everyone these days.

No Ounce Wasted  For over 40 years John and Sukey Jamison have produced some of the best lamb in the US. Join No Ounce Wasted as we explore their beginning, triumphs, and how Covid has impacted their business. For over 40 years the rolling Appalachian foothills are home to John & Sukey Jamison and their flock of sheep and lambs. There the sheep and lambs frolic and nibble on bluegrass, white clover, wild flowers and seasonal grass pastures with access to freechoice haybales throughout the winter months. Their 100% natural diet and free range lifestyle yield meat that is lean, firm, tender, delicate and pink, free of hormones, antibiotics, herbicides and insecticides. The Jamison's picturesque 210-acre farm produces some 3,000 lambs annually, which are destined for great cooks at home as well as the finest chefs and restaurants in America. Some of these superstars include Dan Barber at Blue Hill, William Telepan of Telepan and Annie Quatrano of Baccanahlia in Atlanta. A very talented cook herself, Sukey Jamison has created a line of hand-prepared lamb dishes, which include a Lamb Stew created in collaboration with the late, great Jean-Louis Palladin and Sukey's award-winning Lamb Pie. https://www.jamisonfarm.com/about-jamison-farm    ~ More About No Ounce Wasted ~  Profit margin perils, mental health crises, employee challenges. Being a butcher is so much more than cutting meat. No Ounce Wasted is a safe space for butchers to share their successes and woes, so that we can all learn and grow together. Join host Bryan Mayer, butcher, educator and Team USA World Butcher Competition member, as he has honest conversations about staying sharp in the meat business. https://www.thebutchersguild.org/NOW The Butchers Guild Member Community – https://www.facebook.com/groups/290306161876773/ Butchers of America – The Butchers Guild Team USA – https://www.facebook.com/Butchers-of-America-The-Butchers-Guild-Team-USA-256752331467954/     To get more of  No Ounce Wasted, be sure to visit the podcast page for replays of all the shows here: https://www.inspiredchoicesnetwork.com/podcast/no-ounce-wasted/

Jean-Louis Palladin, who came to the United States from France in 1979, was one of the most talented and influential chefs of his generation. From his base in Washington, DC, Palladin, who died much too young in 2001 at age 55, helped forge a network of farmers and purveyors along the Eastern Seaboard, brought an unparalleled artistry and innate gift for improvisation to his cooking, wrote one of the first "coffee table" chef cookbooks, and left his mark on a generation of young Americans, inspiring such then-aspiring chefs as Anthony Bourdain and Thomas Keller.During a recent tribute dinner at the Watergate Hotel, Andrew sat down with a number of chefs who knew Palladin well: His contemporary and fellow immigrant French chef Jacques Pépin, three chefs who supported him at Jean-Louis at the Watergate--Larbi Dahrouch, Jimmy Sneed, and Jamie Stachowski--and chef of the Watergate's current showcase restaurant Kingbird, Sébastien Giannini.All of that, plus a bonus conversation with Jacques Pépin about how his hobby of  painting parallels his life in the kitchen.***EPISODE GUIDE***0:00 - 7:15 - Intro7:15 - 27:07 Segment 127:08 - 30:42 Mid-Show Break/Housekeeping Notes30:43 - end Segment 2***LINKS***Andrew Talks to Chefs official siteJean-Louis Palladin NY Times obituaryJean-Louis Palladin's book Cooking with the SeasonsJimmy Sneed's blog Product, Passion and SaltKingbird Restaurant at the Watergate

Friend of TASTE Daniel Holzman joins for a hilarious and truly meaningful conversation about the life of a traveling chef. Holzman, cofounder of the Meatball Shop and veteran of high-end kitchens in Los Angeles, San Francisco, and New York City, is also a TASTE columnist and a gifted photographer. We talk about his journey from working at Le Bernardin in high school, to his time as a young cook with Jean-Louis Palladin, to opening a restaurant with his best friend.Also on the show, journalists Matt and Ted Lee join to talk about their latest book, Hotbox: Inside Catering, the Food World's Riskiest Business. It’s a deep and meaningful look at the world of corporate catering. They talk about what it was like to go undercover.

Sam Mason from Odd Fellows: "We knew {at WD-50} what we wanted to do. We knew the kind of stuff we wanted to produce, that type of aesthetics and the type of techniques but we just didn't know how to do it. So we had to teach ourselves. It was before anyone else was doing it. So you couldn't really ask people questions because no one knew what we were trying to get across in our mind's eye. We had these ideas. We had to come up with the techniques. And thankfully Wylie (Dufresne) was able to develop the relationships with the companies that produce the stuff and they were very helpful and, even them, they couldn't quite grasp what we were trying to do because the stuff we were trying to do was a little bit new to them too." What we covered In this first episode recorded face-to-face  Sam Mason has created more than 250 ice cream and sorbet flavors since he opened Odd Fellows in Brooklyn.  And he doesn't gravitate towards sweets stuff and desserts  He went to culinary school for pastry at Johnson & Wales in Providence.  Some of his mentors: Jean-Louis Palladin, David Burke, Charlie Palmer, Paul Liebrandt, PIerre Hermé and Rocco DiSpirito. He says: "I've had a very charmed life as far as food goes" Nowadays he doesn't think people (in the industry) care about culinary school diplomas. Instead he recommends to get real world experience in some of the finest kitchen. He remembers WD-50 with chef Wylie Dufresne. WD-50 is where Sam Mason discovered "science" in the kitchen. A lot of trial and errors. Obviously baking is a science. But he says that you don't think about it as such. Sam Mason talks about his creative process. He is using Shiitake mushrooms ice cream as an example. Outside of food architecture is a source of inspiration for Sam Mason. But at the end of the say he says what he sells is a scoop on a cone so how far can you go? The influence of Instagram in the creation of a dessert. First tasting session during the podcast with the following flavors: Lemon Turmeric Ginger sorbet, Rosemary Infused Goat Milk ice cream with Concord and Walnut, Peanut Butter S'mores ice cream, Toasted Sesame Nutella, and Vegan Coconut Caramel Chips. Increasing popularity of vegan ice creams. Developing a non sweet ice cream base for savory ice cream. The "passport" concept to boost sales in "non-ice cream" seasons. Sam describes the Odd Fellows Dumbo and Hudson Street concepts. A potential future TV show. 5 rapid-fire questions. Links to other episodes in New York City Chef David Burke - Restaurateur Pastry Chef Mark Welker - Eleven Madison Park Executive Chef Gabriel Kreuther Chef Trigg Brown - Win Son The Brandy Library with Flavien Desoblin Created a new ice cream base for savory ice cream concepts I made today a new formulation. I've been trying to come up with an ice cream that's not sweet. And I think I found it. To get that texture without sugar is almost impossible because sugar is a very fundamental ingredient in ice cream. It keeps ice cream from freezing rock hard. So this is my interpretation of what it can eventually be. This has obviously no flavor. It just tastes like salt and cream. I want to take this as a texture experiment but this can also be now a base for foie gras ice cream. I just did a dinner in Pittsburgh at a friend's restaurant where we did the entire entire menu had an ice cream component. So with six courses of ice cream the first ice creams obviously were very savory because they were with like squab or foie gras with squab Edamame, and Green Apple Bonito sorbet. So we started off very savory and then we ended up sweet. You know obviously we went through the transition of salty sweet but I hadn't quite figured this out yet before the dinner and this new base would have obviously elevated some of the savory stuff.But I'm very excited about that texture. #gallery-3 { margin: auto; } #gallery-3 .gallery-item { float: left; margin-top: 10px;

This could be our most delicious show yet! Joining us on Industry Night with Foodie and the Beast are sheep farmers John and Sukey Jamison own Jamison Farm in Latrobe, PA. Set in the rolling Appalachian, their farm is home to a pampered flock of sheep and lambs that frolic and nibble in fields of bluegrass, white clover, wild flowers and seasonal grass pastures, while munching on free-choice hay bales throughout the winter months. Why’s that matter? Because their 100% natural diet and free-range lifestyle yield meat that is lean, firm, tender, delicate and pink, free of hormones, antibiotics, herbicides and insecticides. And meat that is prized by some of the most famous chefs in the world, past and present. In fact, John and Sukey reach jump-started their business by meeting the exacting standards of the Watergate Hotel’s legendary, Chef Jean-Louis Palladin, and they’ve been on a roll ever since, working with renowned chefs such as Dan Barber at Blue Hill, William Telepan of Telepan and Annie Quatrano of Baccanahlia in Atlanta. A very talented cook herself, Sukey Jamison has created a line of hand-prepared lamb dishes, which include a Lamb Stew created in collaboration with the late, great Jean-Louis Palladin and Sukey's award-winning Lamb Pie. Don't be sheepish about joining us for this scintillating hour of conversation with two of America’s eminent sheep farmers.

This week, we are afloat in world-class potables and awash in equally as inspiring edibles. Guests include top sommelier Brent Kroll, newly minted partner in the newly opened Maxwell Park, a 33-seat gem of a wine bar in the sexy Shaw District. In with Brent are his partners (more somms!) Niki Land and Daniel Runnerstrom.We all scream for ice cream in the summer, but this guy's ice cream makes for screams heard 'round the world! RAMMY award-winning, "Pastry Chef of the Year" pastry chef Fabrice Bendano, he of Steven Starr's Le Diplomate in DC, has launched a summer ice cream cart for guests on the restaurant's sidewalk featuring homemade glaces that are blowing up taste buds (in a good way!). Paris-born Fabrice joins us for tastes and talk of his amazing, sweet treats.DC's storied Watergate Hotel - home of the Watergate break-in that toppled Richard Nixon's presidency - turns 50 this year, and topping the celebration is a one-of-a-kind commemorative dinner at Kingbird, the hotel's signature restaurant. An homage to the late Jean-Louis Palladin, the legendary, James Beard Award-winning chef whose innovations and feats of culinary magic at the hotel started in DC's dining revolution and launched the careers of many of today's current, top chefs. Joining us on the show is the hotel's executive chef, Michael Santoro, and GM, Jeff David, to discuss the anniversary, event and provide deets on the other, famous chefs joining Chef Michael to prepare the $250/plate, five-course dinner: Michael Laiskonis, Paul Liebrandt, Brian McBride and Robert Wiedmaier.District Distilling's Chef Justin Bittner is justifiably known for the crazy-good fried chicken biscuits he created (along with versions thereof). Now all are enshrined in the chef's Backroom Biscuit Happy Hour.Listen in as we discuss and devour tonnage biscuits.And, our new friend, Nick Farrell, bartender at NRG's Iron Gate restaurant, is known for creating some of the craftiest cocktails in DC - He's in with secret recipes and ingredients (not so secret anymore) and lotsa sips for us to try.

This week, we are afloat in world-class potables and awash in equally as inspiring edibles. Guests include top sommelier Brent Kroll, newly minted partner in the newly opened Maxwell Park, a 33-seat gem of a wine bar in the sexy Shaw District. In with Brent are his partners (more somms!) Niki Land and Daniel Runnerstrom.We all scream for ice cream in the summer, but this guy's ice cream makes for screams heard 'round the world! RAMMY award-winning, "Pastry Chef of the Year" pastry chef Fabrice Bendano, he of Steven Starr's Le Diplomate in DC, has launched a summer ice cream cart for guests on the restaurant's sidewalk featuring homemade glaces that are blowing up taste buds (in a good way!). Paris-born Fabrice joins us for tastes and talk of his amazing, sweet treats.DC's storied Watergate Hotel - home of the Watergate break-in that toppled Richard Nixon's presidency - turns 50 this year, and topping the celebration is a one-of-a-kind commemorative dinner at Kingbird, the hotel's signature restaurant. An homage to the late Jean-Louis Palladin, the legendary, James Beard Award-winning chef whose innovations and feats of culinary magic at the hotel started in DC's dining revolution and launched the careers of many of today's current, top chefs. Joining us on the show is the hotel's executive chef, Michael Santoro, and GM, Jeff David, to discuss the anniversary, event and provide deets on the other, famous chefs joining Chef Michael to prepare the $250/plate, five-course dinner: Michael Laiskonis, Paul Liebrandt, Brian McBride and Robert Wiedmaier.District Distilling's Chef Justin Bittner is justifiably known for the crazy-good fried chicken biscuits he created (along with versions thereof). Now all are enshrined in the chef's Backroom Biscuit Happy Hour.Listen in as we discuss and devour tonnage biscuits.And, our new friend, Nick Farrell, bartender at NRG's Iron Gate restaurant, is known for creating some of the craftiest cocktails in DC - He's in with secret recipes and ingredients (not so secret anymore) and lotsa sips for us to try.

Today we chat with The Chew’s Carla Hall (who happens to be one of Pascal’s former students.) Pascal also recalls some of his favorite memories of the innovative Chef Jean Louis Palladin. Food Connection is brought to you by Classic Cooking Academy http://www.ccacademy.edu  

This week on The Main Course, Patrick Martins is joined in the studio by Minetta Tavern's chef, Bill Brasile. Tune into this episode to hear what Bill learned at his past jobs at restaurants like Morimoto, 360, Wallsé, and Lespinasse! Find out why it's a chef's job to learn not just technique, but professionalism. What lessons did bill learn from legendary chefs like Jean-Louis Palladin or Kurt Gutenbrunner? Later, hear Patrick and Bill talk about the speakeasy feel of Minetta Tavern, and how the space tries to harken to an earlier time in the history of New York restaurants. Learn about the consistency of Minetta Tavern's menu, and why Bill is so passionate about charcuterie. Thanks to our sponsor, Hearst Ranch. Today's musical selections have been provided by EULA. “Whenever you're in a foreign country, the most important thing is the cultural immersion… I thought I was cooking French cuisine, but when you get there, you realize you don't know anything.” [10:45] “You rarely have the equipment and the inspiration. When that comes together, it's like a great performance.” [18:45] — Chef Bill Brasile on The Main Course

Meet Eric Ripert – one of the most adored and celebrated chefs working in America today. Eric Ripert is the chef and co-owner of the New York restaurant Le Bernardin, which ranks 18 on the S. Pellegrino World’s 50 Best Restaurants list. The celebrated restaurant holds three stars from the Michelin Guide, a “29” food rating from the 2011 Zagat Guide, the highest of any restaurant in the city, and has upheld a four-star review from The New York Times for over two decades. It has never dropped a star throughout four reviews, and is the only restaurant to maintain four stars for that length of time. We proudly present his life story on Evolutionaries. Hear him recount his upbringing in Andorra, his time spent with Jean-Louis Palladin in Washington DC, and his career defining work at Le Bernadin. Discover how he overcame the oppressive confrontational kitchen culture of France to embrace a more relaxed and loving management style that he implemented in the kitchen at Le Bernadin. This program was sponsored by Whole Foods Market.

James Tracey is cooking up delicious food at Craft and Colicchio & Sons in New York City! This week on The Main Course, host Patrick Martins sits down with James to talk about culinary education versus four-year college. Listen in to hear Patrick and James talk about the restaurant culture in Washington D.C. started by Jean Louis Palladin. How do the menus at Craft and Coliccio & Sons differ? And what's more important- technique or fresh ingredients? Tune in to find out! Later, James talks about his small, new restaurant in the Hamptons, Topping Rose House! Nancy Newsom calls in to talk about her family's ham-curing history, and how regions affect flavor in curing. This program has been brought to you by Cain Vineyard & Winery. “When you get a great product, there's less manipulation you have to do to it.” [22:40] “There's a lot of hunger in the United States… It's amazing, how much is not out there in the news. [34:20] — James Tracey on The Main Course