Podcast appearances and mentions of jesse schenker

Mental illness, psychological disorders, and substance abuse have been a part of the DNA of professional kitchens for generations. Often glamorized or joked about, and just as often swept under the runners, they are rarely taken head-on for the serious challenge they represent to both individuals and the industry. Writer and Tasting Table Editor at-Large Kat Kinsman (author of the forthcoming Hi, Anxiety) has launched the “Chefs with Issues” project, founded on an online survey for food professionals, to tackle this subject. Kat joins Jimmy and Andrew to talk about the project and the observations it has yielded to date, along with chefs Frank Crispo (of NYC's Crispo and an industry veteran) and Jesse Schenker (of NYC's Recette and The Gander), who wrote about his own struggles with many of these issues in his memoir All or Nothing. All that plus the week's headlines. “As a kid I was crazy and when I got into the kitchen it was soothing, controlled chaos.” [28:15] –Jesse Schenker on The Front Burner “We have this tremendous stress all day performing and looking that gratification.” [35:30] –Frank Crispo on The Front Burner  

This week’s featured chef on Chef’s Story is Jesse Schenker. Jesse has amassed an impressive culinary history as executive chef and owner of recette and The Gander in New York City. His contemporary approach to creating American classics is a reflection of his devotion to highly-refined technique combined with his passion for comforting and satisfying food. Growing up in Florida, Schenker experienced epicurean pleasures that quickly ignited his passion and set him on the path toward becoming a chef. He began requesting menus from his parents’ dinners and invested in a cookbook collection that has since grown to nearly 350 volumes. His clear intensity for the culinary world found an early start and has not abated since. This program was brought to you by Visit Napa Valley.

Food Talk with Mike Colameco is brought to you by the following generous underwriters: This week on Food Talk with Michael Colameco, host Mike Colameco welcomes journalist and author, Allen Salkin to the show to talk about his most recent book, “From Scratch: The Uncensored History of The Food Network.” Exchanging stories and thoughts on the creation and expanding popularity of food television, Mike and Allen discuss how food shows and concepts come to life and how this process has drastically changed throughout the years – possibly not for the better. After the break, Mike brings Chef Jesse Schenker to the studio. Jesse is the owner of The Gander and Recette in NYC and is the author of the book, All of Nothing: One Chef’s Appetite for the Extreme. A culinary memoir that illuminates the highs and lows of addiction, anxiety, and ambition in the world of haute cuisine, Jesse retells his tumultuous journey through the culinary world. He shares that by his early twenties he had been robbed, cheated, shot, and alienated from his family, and that finally being arrested motivated him to get clean. Tune in to hear Jesse’s preview of his intense and true story and how he turned his obsessiveness and drive that once was used for drugs to work to the top of the food world. “Has the interest in food become so complex that we need spin offs in every direction?” [19:25] “The job of the food network is to sell us Corollas, breath mints, and cruise vacations.” [24:20] —Allen Salkin on Food Talk “When it consumes you and you’re in it, you have no conscious.” [45:40] —Jesse Schenker on Food Talk

Food Talk with Mike Colameco is brought to you by the following generous underwriters: This week on Food Talk, Mike welcomes two guests: Executive Chef and Owner of Ford’s Filling Station in Culver City, CA, Ben Ford and Chef Jesse Schenker, owner of Recette and The Gander in New York City. First up, Chef Ben shares how his mom sparked his love for the kitchen as a child and how cooking became an increasing interest for him growing up. Eventually making his way to owning and cooking at his own innovative gastropub, Ben also talks about his book, Taming the Feast. Next, Mike speaks with Chef Jesse Schenker about his many feats in the restaurant world. Chef Jesse talks about his humble beginnings working around New York City restaurants, dreaming of his own space. From Recette to The Gander, both restaurants satisfy a specific culinary vision that the chef has dreamed up to create the perfect atmosphere to enjoy a well-crafted meal, heavy in technique and texture. “I really got into big animal cooking because we were basically the first snout to tail restaurant in Los Angeles… I wasn’t expecting to make that the message of this restaurant… I’m a big believer in the holistic farm system with animals.” [5:49] — Ben Ford on Food Talk with Michael Colameco “At the end of the day I was trying to put a menu together of food that I like to eat, and how I like to eat out. I wanted to be in an atmosphere that I like to be in. I’ve got 90’s grunge blasting: Pearl Jam to Bob Dylan to the Beatles to an old Dead cover.” [24:07] — Jesse Schenker on Food Talk with Michael Colameco

Jesse Schenker has amassed an impressive culinary history on his way to becoming executive chef and owner of Recette, the urban, contemporary American restaurant which opened in New York’s Greenwich Village in January of 2010. Just months after its opening, Recette received glowing two-star reviews from both the New York Times and New York Magazine. Sam Sifton also called Recette one of his favorite newcomers of 2010, particularly noting Schenker’s Salt Cod Fritters as “one of the 15 best things” he ate in NYC in 2010. Tune in to this week’s episode of In the Drink as Joe Campanele chats with Jesse about current wine trends he’s seeing and his culinary roots. Find out how his beginnings in Miami brought him to where he is now, and learn about the inspirations behind the food and drink at Recette. This program was sponsored by Fairway Market. “The guys that I really respect in the industry are Riesling nuts. There’s definitely a misconception about Riseling. It’s perfect for Recette food, because we do a lot of crudos and salads – the pairing works.” 12:00 –Jesse Schenker of Recette on In the Drink

This week on Snacky Tunes, Darin Bresnitz and Greg Bresnitz invite Jesse Schenker to talk about his new private dining experience, recette private dining. After training with chef Gordon Ramsey, Jesse decided to take on his own business ventures and bring exquisite dining to private homes. On the 2nd segment, the show is visited by Jamie Granato and Sam Hockely-Smith , co-founders of the record label known as Group Tightener. They talk about upcoming projects, working with new artists, and long-term goals of the label. This episode was sponsored by Fancy Restaurant Records.