Podcasts about mission chinese food

Sometimes you buy organic, sometimes you hit a restaurant that's plant-based, or at least you choose the veggie option. Maybe the fish option at the market or the restaurant is marketed as being sustainable. Maybe you compost. It's all useful. But we've been doing it for a while and it's not moving the needle for climate, for restaurants, for farmers, for our health.So anyone who gives a shit wants to know, what can I actually do to scale regenerative agriculture to benefit everyone?My guest today is Anthony Myint. Anthony is the executive director of Zero Foodprint, where he and his colleagues work to mobilize the restaurant industry and allies in the public and private sectors to support healthy soil as a solution to the climate crisis. Anthony's also a chef who won the 2019 Basque Culinary World Prize for his work with Zero Foodprint. He is known in the restaurant industry as the co-founder of Mission Street Food. The San Francisco Chronicle called it the most influential restaurant of the past decade, Mission Chinese Food, which the New York Times named the Restaurant of the Year in 2012. And The Perennial, which was Bon Appetit's most sustainable restaurant in the country. Anthony is currently on the board of trustees for the James Beard Foundation, and I am so excited to share this conversation with you because food is such a huge part of everything and we're doing it wrong and we can do it so much better. And sometimes, like Anthony and his crew have, you've gotta fail a bunch of times and then take an end around before you can really start to make a difference.-----------Have feedback or questions? Tweet us, or send a message to questions@importantnotimportant.comNew here? Get started with our fan favorite episodes at podcast.importantnotimportant.com.Take Action at www.whatcanido.earth-----------INI Book Club:Ministry for the Future by Kim Stanley RobinsonBraiding Sweetgrass by Robin Wall KimmererFind all of our guest recommendations at the INI Book Club: https://bookshop.org/lists/important-not-important-book-clubLinks:Take action with Zero Foodprint https://www.zerofoodprint.org/take-actionRead Zero Foodprint's position paper on Collective Regeneration to Accelerate the Shift in Agriculture Follow us:Subscribe to our newsletter at importantnotimportant.comSupport our work and become a Member at

We've given up! (For a week.) Welcome to the mid-season finale of Giving Up, where the crew takles such topics as John's iced tea-induced insomnia and the way that the changing media landscape has affected restaurants, particularly in the context of Youngmi starting a TikTok account for Mission Chinese Food.  No episode next week. But as always, please send us your advice questions! And topic suggestions! Send us a voice note via our IG profile, email them to givingupthepod@gmail.com or send anonymously. Consumption: Alex: White Lotus JdB: Gummi Bears & Chocolate Chips (and the Alien films) Youngmi: Care and Feeding

Today's guest is comedian, podcaster, and writer Youngmi Mayer.Youngmi is one of the very first people we profiled on MOTHER 10 years ago, back when she—and her ex-husband Danny Bowien—were food world darlings thanks to their restaurant, Mission Chinese Food.It wasn't until several years after becoming a mother that Youngmi finally vocalized the goal she'd had since she was a kid—and was too embarrassed to say out loud—she wanted to be a stand-up comedian. She chronicles this experience—as well as the rise and fall of Mission Chinese—in her brand-new memoir, I'm Laughing Because I'm Crying.The bulk of the book covers her personal history of being raised in Korea by a Korean mother and American father, as well as the powerful stories of the many ancestors that came before her. As the title suggests, the book is at times funny and deeply emotional, as it touches on issues of colonialism, abuse, love, death, motherhood, and generational trauma.In today's conversation, we talk to Youngmi about what she's happily inherited from her own parents, her big breaks in comedy, raising a tween son in a world steeped in misogyny, and her ultimate goal of being relatable.  You can follow Youngmi at @ymmayer on Instagram.Today's episode is brought to you by three mom-owned brands we love—Tubby Todd, Minted, and Ritual. See a list of their exclusive offerings for our listeners, below.~Check out Minted.com and use code MOTHER24 for 20% off holiday cards and 15% off gifts through December 31, 2024.~Visit Ritual.com/mothermag for 25% off your first month of Ritual.~Head over to TubbyTodd.com and use code MOTHERMAG15 for 15% off your next order.Please follow, rate, and leave us a review!For more on Youngmi's story, check out these great interviews:New York Times (article)Add To Cart (podcast)Hairy Butthole (podcast)Feeling Asian (podcast)For more stories about motherhood and so much more, visit mothermag.com and follow @mothermag on Instagram.The MOTHER Podcast is produced by Em Roberts and Ali Alquiza.  

The Chat!In today's episode, Danny Bowien and I discuss:* Growing up in Oklahoma after being adopted from his birthplace of South Korea, and a lingering nostalgia for Olive Garden.* His journey to becoming a chef, from an early job at a pizza shop to culinary school to winning the Genova Pesto World Championship.* The process of opening Mission Chinese Food and how he handled being catapulted to a new level of fame.* The inspiration behind his latest cookbook, Mission Vegan, and some of the ways his culinary repertoire has evolved in recent years.Plus, as always, we put Danny to the culinary test in our signature game.The Recipes!This week, paid subscribers will get two featured recipes from Danny's Mission Vegan. This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit saltandspine.substack.com/subscribe

In Part 2, we begin with the decision to open MBC. Molly had known her friend Sommer Peterson since high school, and Sommer had a long history in her family with bowling. The idea was hatched in 2010, and on Jan. 1, 2011, the two signed their lease. Molly acknowledges help they got from joints like Albany Bowl and Serra Bowl and we pay homage to Sea Bowl in Pacifica, which had announced its closing the day before we recorded. They had looked at a couple other spots around The City before settling in the Mission. The location was formerly Centennial Electrical Distribution, and it needed lots of work right off the bat to get it ready to be a bowling alley. Molly is quick to acknowledge that the vision was there from the beginning, mostly from Sommer. From the outset, they paid special attention to service and detail, wanting people to feel that they didn't necessarily have to bowl to have a good time at MBC. The kitchen was another new aspect of running a business for Molly, and they got Anthony Myint of Mission Chinese Food as a food partner early on. They opened their doors in March 2012, 14 months after signing the lease. The conversation then touches on folks who've worked at MBC then gone on to open places of their own. The partial list includes: Victory Hall and Parlor, Casements (S3E47), Brass Tacks, North Light in Oakland, and Mothership. Then we talk about the pandemic. Molly's background in public health helped, and they used time when they had to close to the public to clean and paint. Because MBC needs all four elements—food, drink, bowling, and events—to operate, they didn't fully reopen until March 2021. Molly credits her crew, who she says were great through it all. We end this episode with a tease of something we're cooking up for late summer, and then Molly's thoughts on what a rebirth of San Francisco could look like. Photography by Michelle Kilfeather

Angela Dimayuga, the former executive chef of NYC's Mission Chinese Food, became the Creative Director of Food and Culture at The Standard where she now oversees the hotels' restaurants and programming. Adam Rapoport chats with her about what it's been like going from cooking on the line to developing and executing a whole host of other projects. Learn more about your ad choices. Visit podcastchoices.com/adchoices

When Mission Chinese opened in New York in a crowded, slightly dank subterranean space on Orchard Street a decade ago, the food world collectively paused to praise the inventive and fully out-there cooking of a young chef named Danny Bowien. On this episode we catch up with Danny to hear about the up-and-down decade that followed and what it was like to recently close his last Mission location in NYC. We also talk about the 2020 Grub Street article that painted a portrait of abuse in the kitchens run under his watch. And we dive into his great new cookbook, Mission Vegan. This episode is a long time coming, and we hope you enjoy it.More from Danny Bowien:Goodbye to Mission Chinese Food and Its Complicated NYC Legacy [Bon Appetit]The Nightmare Inside Mission Chinese Food [Grub Street] Danny Bowien on the Hard-Partying Chef Life—Now Fueled by SoulCycle and Spirulina [Vogue]Twice-Cooked Bacon is the Best Kind of Bacon [Saveur]Buy: Mission Vegan

Anthony Myint is the founder of Zero Footprint, a nonprofit organization mobilizing the food world around agricultural climate solutions. Anthony’s prolific rise from line chef to wildly successful restaruantrepreneur endowed in him with a strong sense of responsibility to aid a struggling world. Since the resounding success of his first venture Mission Chinese Food and the birth of his first child, Anthony has turned his attention to the lifesaving possibilities of regenerative farming and carbon content soil management.

Buddy speaks to chef and restaurateur, Danny Bowien. He is the founder and owner of Mission Chinese Food in New York City and Brooklyn and co-founder of Mission Chinese Food in San Francisco, California. Bowien is a James Beard Award winner, and plays drums in the band NARX. In this episode, Danny explains how he was influenced by Counting Crows, Across a Wire: Live in New York City album. Buddy and Danny talk about growing up in Oklahoma, getting pick to be in the wrestling team at school, food, going to see Senses Fail co headline with Saves the Day, the restaurant business, Food critics, Spotify Playlists, Growing up in a religious household, Counting Crows, MXPX, Danny’s 187 tattoo, Listening to Senses Fail, New Jersey scene, 9/11,  Going to church, becoming a drummer, touring, San Francisco go-to restaurants, where to eat in New York and more. Listen to Counting Crows - Across a Wire, Live in New York City: https://open.spotify.com/album/1mTKc2rGksqt0fyEdHpTi0 Discuss this episode with Buddy and other listeners in the episode comments:  Instagram: https://instagram.com/thesoundofchangecast  Twitter: https://twitter.com/soundofchange  Facebook: https://facebook.com/thesoundofchangecast  YouTube: https://www.youtube.com/channel/UCtQTTLpDzjaMfTQDv_xhwFA   Follow Buddy Twitter: https://twitter.com/buddythechud  Instagram: https://www.instagram.com/budthechud/

Anthony Eric Myint is an American restaurateur, chef, activist, author and food consultant based in the Mission in San Francisco, California. He is a founder of Mission Chinese Food, "The Perennial", Mission Street Food, Mission Cantina, "Mission Burger", "Lt. Waffle", and "Commonwealth Restaurant". Join us as we speak to him and learn about what he is doing.

Arley Marks, co-owner of Honey’s in Brooklyn, grew up surrounded by art. Initially, Arley went to the Rhode Island School of Design to study furniture design but shortly after realized the program wasn’t for him. He took four years off from school and worked in restaurants in Providence during that time and ended up back at school where he graduated with a sculpture degree. While in Providence, Arley started playing around with installations, which allowed him to imagine every drink as a sculptural and multi-sensory experience. After Providence, Arley landed in New York where he worked at Mission Chinese Food, Diner and Dimes, and eventually opened the doors to a place he now calls home - Honey’s. Honey’s is part production facility (where they make a bunch of different products including mead) and part tasting room formatted as a cocktail bar. Arley and From The Ground Up host, Danielle, caught up on the rooftop of Honey’s and covered everything from making mead to building multi-sensory experiences and creating cocktails that are visually complex and sculptural.

*TW childhood sexual abuse* This week on Feeling Asian we are joined by Danny Bowien the chef and owner of the popular restaurant Mission Chinese Food. (Also Youngmi’s ex-husband.) Danny and Youngmi openly discuss allegations that occurred at their business. He reveals what it was like growing up as a Korean adoptee in an ultra religious White community in Oklahoma and how his otherness led to heinous abuse. Danny also shares his future goals as a chef. Follow him at @dannybowienchinesefood and follow us @feelingasianpodcast, @itsbrianpark and @ymmayer!

This episode of TickyOff is a true first for humankind. Unlike the moon landings and ventriloquism however, this is real. It's the first transatlantic episode. That's right. The TickyOff Two thumb their noses at many vast bodies of water, none more so than the Atlantic. They fling their mouthsounds from these foul green shores of Albion across that pathetic puddle of an ‘ocean' and in return, from Gotham City aka NYC, they hear the mouthsounds of Youngmi Mayer, comedian and Mission Chinese Food co-owner. Youngmi brings her usual searing honesty to her life in lockdown, dating online, swearing in front of her son, what it means to be ‘chaotically single', shutting down the Mission restaurants in San Francisco and New York, and why Beach House are the true sound of dating hookups in 2020. Before Youngmi arrives Sam looks nice, calls James a turtle and cooked a dish by a disgraced chef. James meanwhile reads a grim recipe by Barbara Cartland and was insulted in the street. All this plus TickyOff takes another one of it's patented controversial issue stances, this week they are very anti a certain war criminal. And they all agree that lockdown would be very easy indeed if you got to do it with Tom Hardy. This episode was a damn joy to record and it will be a damn joy for your ears so wake up and tip it in ‘em. This episode is sponsored by the true romance novelists of wine dropwine.co.uk Youngmi can be found on Twitter and Instagram @ymmayer, her podcast @feelingasianpodcast and Instadate Live @instadatelive

Matthew Williams has over a decade of experience as a music and art creative as well as the founder and creative director of 1017 ALYX 9SM, and he’s continuing strong even in the face of the Covid-19 crisis. On this episode of ‘The Dropcast,’ hosts Jian DeLeon and Noah Thomas chat with the designer, who is still virtually working with his global teams and finding time in between for online yoga all while living out of his suitcase since returning to New York from Milan after the outbreak. Palace x Evisu start off the quick hits with their MC Skibadee collab paying homage to the latter brand’s role in the London club scene (6:35). One of Matthew’s first jobs in retail was selling denim, and he remains particular about the material to this day when researching and creating pieces for ALYX. Matthew’s also intrigued by the air camouflage seen on Virgil Abloh’s custom jet for Drake, dubbed “Air Drake,” which took inspiration from work created by both creatives: Drake’s Nothing Was The Same cover art, and the set from Louis Vuitton’s Paris Fashion Week show earlier this year (9:53). le. ‘Tiger King’ has been the latest show to blow up during this quarantine period, making people just as unified in agreement about Joe Exotic’s next-level fashion style as they are divided over freeing the incarcerated star (14:01). If you’re looking to graduate from watching the docuseries, tune in to free art and fashion lectures offered by Alexander McQueen’s Sarabande Foundation (17:32). The series launched this past week and will continue to broadcast talks by speakers like Thom Browne, Tim Walker, Molly Goddard, and Samuel Ross until April 9. Nike and Ben & Jerry’s have served their newest creation called the “Chunky Dunky,” a sweet treat for Dunk and ice cream fans (19:00). The talk brings out Matthew’s sweet tooth for mint chip and his weak spot for Kith Treats. Matthew is ready to bring the same undeterred spirit to fashion shows despite cancelations of the London and Paris Fashion Weeks (22:56). Although it’s difficult to predict the specific creative response that this will lead to, Matthew sees potential in the evolution of shows, and speaks to their importance for his brand in creating an ALYX universe that integrates real people. The Question of the Week (QOTW) had Dropcast listeners asking Matthew anything and everything, from motivations for staying creative at home, finding a place in the fashion industry with an unconventional background, to requests for pairs of ALYX Nikes (29:30). It’s no surprise that Matthew’s a fan of mules, seeing how this episode’s Mule of the Week is the ALYX black leather clogs (37:47). Foamposite and Merrell mules all the way around. Make sure to check out ‘Vibe Check,’ a Highsnobiety podcast featuring guests like Brendon and Estelle, the cofounders of Noah, who shared the importance of supporting independent brands, and Mission Chinese Food’s Danny Bowien who discussed anti-Asian xenophobia and dropped a recipe for quarantine soup. Groceries have been a staple for the cast in “What’d You Cop,” and Matthew has stayed top of his workout game with new Nike training gear (39:57). After you catch next episode’s QOTW which will be posted on Highsnobiety’s Instagram, make sure to leave a voicemail on The Dropcast hotline at 833-HIGHSNOB (833-444-4766) for a chance to be featured in a future episode. Relevant Links: First Look at the Full Supreme x Lamborghini Collection Palace x Evisu Tap Jungle Legend MC Skibadee for Offical Collab Reveal Virgil Abloh’s Outrageous Custom Jet for Drake Is Levels 767 Cardi B Vows to Start GoFundMe for Imprisoned ‘Tiger King’ Star Joe Exotic Tim Walker, Thom Browne, Samuel Ross & More Are Giving Free Fashion Lectures It Looks Like a Delicious Ben & Jerry’s x Nike SB Dunk Low Is on the Way London & Paris Fashion Week Men’s Canceled, Milan Men’s Fashion Week Postponed Mule of the week - 1017 ALYX 9SM CLOGS Learn more about your ad choices. Visit megaphone.fm/adchoices

Matthew Williams has over a decade of experience as a music and art creative as well as the founder and creative director of 1017 ALYX 9SM, and he’s continuing strong even in the face of the Covid-19 crisis. On this episode of ‘The Dropcast,’ hosts Jian DeLeon and Noah Thomas chat with the designer, who is still virtually working with his global teams and finding time in between for online yoga all while living out of his suitcase since returning to New York from Milan after the outbreak. Palace x Evisu start off the quick hits with their MC Skibadee collab paying homage to the latter brand’s role in the London club scene (6:35). One of Matthew’s first jobs in retail was selling denim, and he remains particular about the material to this day when researching and creating pieces for ALYX. Matthew’s also intrigued by the air camouflage seen on Virgil Abloh’s custom jet for Drake, dubbed “Air Drake,” which took inspiration from work created by both creatives: Drake’s Nothing Was The Same cover art, and the set from Louis Vuitton’s Paris Fashion Week show earlier this year (9:53). le. ‘Tiger King’ has been the latest show to blow up during this quarantine period, making people just as unified in agreement about Joe Exotic’s next-level fashion style as they are divided over freeing the incarcerated star (14:01). If you’re looking to graduate from watching the docuseries, tune in to free art and fashion lectures offered by Alexander McQueen’s Sarabande Foundation (17:32). The series launched this past week and will continue to broadcast talks by speakers like Thom Browne, Tim Walker, Molly Goddard, and Samuel Ross until April 9. Nike and Ben & Jerry’s have served their newest creation called the “Chunky Dunky,” a sweet treat for Dunk and ice cream fans (19:00). The talk brings out Matthew’s sweet tooth for mint chip and his weak spot for Kith Treats. Matthew is ready to bring the same undeterred spirit to fashion shows despite cancelations of the London and Paris Fashion Weeks (22:56). Although it’s difficult to predict the specific creative response that this will lead to, Matthew sees potential in the evolution of shows, and speaks to their importance for his brand in creating an ALYX universe that integrates real people. The Question of the Week (QOTW) had Dropcast listeners asking Matthew anything and everything, from motivations for staying creative at home, finding a place in the fashion industry with an unconventional background, to requests for pairs of ALYX Nikes (29:30). It’s no surprise that Matthew’s a fan of mules, seeing how this episode’s Mule of the Week is the ALYX black leather clogs (37:47). Foamposite and Merrell mules all the way around. Make sure to check out ‘Vibe Check,’ a Highsnobiety podcast featuring guests like Brendon and Estelle, the cofounders of Noah, who shared the importance of supporting independent brands, and Mission Chinese Food’s Danny Bowien who discussed anti-Asian xenophobia and dropped a recipe for quarantine soup. Groceries have been a staple for the cast in “What’d You Cop,” and Matthew has stayed top of his workout game with new Nike training gear (39:57). After you catch next episode’s QOTW which will be posted on Highsnobiety’s Instagram, make sure to leave a voicemail on The Dropcast hotline at 833-HIGHSNOB (833-444-4766) for a chance to be featured in a future episode. Relevant Links: First Look at the Full Supreme x Lamborghini Collection Palace x Evisu Tap Jungle Legend MC Skibadee for Offical Collab Reveal Virgil Abloh’s Outrageous Custom Jet for Drake Is Levels 767 Cardi B Vows to Start GoFundMe for Imprisoned ‘Tiger King’ Star Joe Exotic Tim Walker, Thom Browne, Samuel Ross & More Are Giving Free Fashion Lectures It Looks Like a Delicious Ben & Jerry’s x Nike SB Dunk Low Is on the Way London & Paris Fashion Week Men’s Canceled, Milan Men’s Fashion Week Postponed Mule of the week - 1017 ALYX 9SM CLOGS Learn more about your ad choices. Visit megaphone.fm/adchoices

In the wake of the Covid-19 pandemic, small businesses including Asian restaurants have been facing setbacks. Danny Bowien, chef and founder of Mission Chinese Food, closed his restaurants in Bushwick and the Lower East Side earlier this month. Now, he’s bringing his skills to the home kitchen, offering easy recipes and focusing on his upcoming vegan cookbook, which he talks about with host Jian DeLeon on this episode of ‘Vibe Check.’ Mission Chinese Food is in solidarity with other neighborhood Asian restaurants like Nom Wah and Woo’s Wonton, all of which experienced a considerable drop in business during the month leading up to the outbreak (2:00). Self-isolating at home has allowed Danny to spend more time with his six-year-old son, who’s motivating him to learn Korean. Still, Danny can’t help but worry about how things will change for his son and other Asian families in the aftermath of the pandemic. The transition from working up to 90 hours a week to becoming a home teacher and work-from-home chef has also been difficult, even grievous for the drop in productivity (9:24). Despite a lack of culinary epiphanies, Danny is recontextualizing his daily meals to discover ways of incorporating them into his upcoming cookbook. Danny runs through the recipe, one of his son’s favorites, which has taken on different forms since its conception (13:45). In addition to being the ideal breakfast soup, it’s also the perfect opportunity to sneak in all kinds of vegetables for picky eaters: Remove seeds from the kabocha before dicing into large pieces Chop up either Japanese leeks or scallions into one inch pieces (use scallions in a 3:1 ratio with the kabocha) Warm up a pot containing olive oil Add scallions, one peeled and diced potato, and kabocha into the pot Pour in Korean kelp soup stock or a vegan bouillon alternative Cover the ingredients with water and bring to a boil Add in two quarts of water, 1 1/2 tablespoon of red miso, and 1 1/2 tablespoon of Korean miso or white miso Continue to boil until potatoes and kabocha are thoroughly cooked and soup turns into an orange color Skim the top to remove foam Add a handful of chopped white kimchi, and serve with rice While it’s important to eat healthy, Danny ends by talking about his frequent indulgence in ice cream during the quarantine, staying optimistic, and as Jian puts it, approaching the new lifestyle as a blessing in disguise. Stay tuned for new episodes of ‘Vibe Check’ every Tuesday and Thursday. Learn more about your ad choices. Visit megaphone.fm/adchoices

In the wake of the Covid-19 pandemic, small businesses including Asian restaurants have been facing setbacks. Danny Bowien, chef and founder of Mission Chinese Food, closed his restaurants in Bushwick and the Lower East Side earlier this month. Now, he’s bringing his skills to the home kitchen, offering easy recipes and focusing on his upcoming vegan cookbook, which he talks about with host Jian DeLeon on this episode of ‘Vibe Check.’ Mission Chinese Food is in solidarity with other neighborhood Asian restaurants like Nom Wah and Woo’s Wonton, all of which experienced a considerable drop in business during the month leading up to the outbreak (2:00). Self-isolating at home has allowed Danny to spend more time with his six-year-old son, who’s motivating him to learn Korean. Still, Danny can’t help but worry about how things will change for his son and other Asian families in the aftermath of the pandemic. The transition from working up to 90 hours a week to becoming a home teacher and work-from-home chef has also been difficult, even grievous for the drop in productivity (9:24). Despite a lack of culinary epiphanies, Danny is recontextualizing his daily meals to discover ways of incorporating them into his upcoming cookbook. Danny runs through the recipe, one of his son’s favorites, which has taken on different forms since its conception (13:45). In addition to being the ideal breakfast soup, it’s also the perfect opportunity to sneak in all kinds of vegetables for picky eaters: Remove seeds from the kabocha before dicing into large pieces Chop up either Japanese leeks or scallions into one inch pieces (use scallions in a 3:1 ratio with the kabocha) Warm up a pot containing olive oil Add scallions, one peeled and diced potato, and kabocha into the pot Pour in Korean kelp soup stock or a vegan bouillon alternative Cover the ingredients with water and bring to a boil Add in two quarts of water, 1 1/2 tablespoon of red miso, and 1 1/2 tablespoon of Korean miso or white miso Continue to boil until potatoes and kabocha are thoroughly cooked and soup turns into an orange color Skim the top to remove foam Add a handful of chopped white kimchi, and serve with rice While it’s important to eat healthy, Danny ends by talking about his frequent indulgence in ice cream during the quarantine, staying optimistic, and as Jian puts it, approaching the new lifestyle as a blessing in disguise. Stay tuned for new episodes of ‘Vibe Check’ every Tuesday and Thursday.

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.

Gary and Michael snake draft America's top 10 restaurants of the decade, including Mission Chinese Food, Franklin Barbecue, Sqirl, State Bird Provisions and The Grey. Gary also breaks down his top 10 meals of the 2010s, and the duo debate whether any Portland restaurant deserves a shot at a national best-of-the-decade list.

This week’s episode is all about food! Youngmi and Brian discuss the inception of Youngmi’s restaurant Mission Chinese Food, appropriation of Asian cuisine and the perception that Asian restaurants are “low-class”. Follow us on Instagram: @itsbrianpark, @ymmayer and @feelingasianpodcast. Also, email us your advice segment questions at feelingasianpodcast@gmail.com

Youngmi Mayer (@ymmayer) joined us this week to discuss the complexities of a mother’s relationship with her daughter, how divorce is amazing, and the origin story of Mission Chinese Food (@missionchinesefood)! Check it out on an all new #AsianNotAsian!Follow Youngmi on Instagram/Twitter at @ymmayer!We finally launched a PATREON page! Please support us in exchange for some fun rewards from Fumi & Mic.https://www.patreon.com/asiannotasianpodEmail us: AsianNotAsianPod@gmail.comInstagram: @asiannotasianpodTwitter/Instagram Fumi: @TheFumiAbeInstagram Mic: @nicepantsbroCome see us LIVE! The next Hack City comedy show is 6/19, get your tickets at the link belowhttps://www.eventbrite.com/e/free-comedy-hack-city-comedy-show-now-canal-street-market-tickets-17560902131S/O to our network @listeningpartypresents @canalstreetmarket - check out the crew on Instagram

Angela Dimayuga, the former executive chef of NYC’s Mission Chinese Food, became the Creative Director of Food and Culture at The Standard where she now oversees the hotels’ restaurants and programming. Adam Rapoport chats with her about what it's been like going from cooking on the line to developing and executing a whole host of other projects. Learn more about your ad choices. Visit megaphone.fm/adchoices

I denne episode besøger Chris og Kris det kinesiske køkken, og Kris har udvalgt Vesterbro Chinese Food som repræsentant. Vesterbro Chinese Food er et kærlighedsbarn af Mission Chinese Food og Mikkeller. Deres stil af kinesisk køkken stammer fra Sichuan-provinsen og derfor får Chris og Kris chili for alle pengene (dog afstemt til den skandinaviske smagspalet), samt prøver de begge for første gang den unikke smag af Sichuan peber. Selve restauranten er en oplevelse i sig selv, med farvede lamper, en kæmpe drage i loftet og højt musik kører af det derudaf for Vesterbro Chinese Food. Chris og Kris takker for spændende og lækker mad, god stemning, skøn betjening og øllen var der så delte meninger om, men det kan du høre mere om i podcasten...

Angela Dimayuga's gift for weaving art, culture, politics, and locality into restaurant food & spaces inspired Standard International to create a new position for her in 2018. As the company's Creative Director of Food & Culture, Dimayuga--who first drew attention as Executive Chef of Mission Chinese Food in New York City--is taking a fresh look at all aspects of existing Standard restaurants and food programs, and helping shape them in upcoming projects such as a planned hotel in London. She shares the origins of her interest in cooking as a child in San Jose, California, as well as the first stirrings of her artistic and musical interests, her move to New York City and early jobs, such as a formative one at Brooklyn's Vinegar Hill House. Here's a thought: If you like what you hear, please tell your chef-fascinated friends, subscribe to Andrew Talks to Chefs (it's free) on iTunes or Stitcher, follow us on your favorite social media platforms @ChefPodcast, and/or rate or review us on Apple's podcast store. Thanks for listening! Andrew Talks to Chefs is powered by Simplecast.

What has happened to tipping in the age of the tablet screen (2:00)? Danny Bowien is serving water pickles at the new Mission Chinese Food (10:40). UberEats believes they will have drone delivery by 2021 (15:45). Chefs from trendy restaurant Himitsu intervened in a fight across the street (23:00). There was a huge scandal this year in the court of master sommeliers (26:45). Costco is really getting into the chicken game (31:20). Hosted by: Daniel Geneen and Amanda Kludt. Sign up for Kludt’s newsletter here and complain to us upsell@eater.com Learn more about your ad choices. Visit megaphone.fm/adchoices

On today's episode of All in the Industry®, host Shari Bayer is joined by Michael Solomonov, co-founder of CookNSolo Restaurant Partners and executive chef/co-owner of Zahav, Philadelphia's pioneering modern Israeli restaurant. Michael also co-owns Federal Donuts, Dizengoff, Abe Fisher, Goldie, and the philanthropic Rooster Soup Company, which donates 100% of its profits to support Philadelphia's most vulnerable citizens. Michael is a four-time James Beard Award winner, including Outstanding Chef in 2017 and Best Chef, Mid-Atlantic in 2011. He has a new cookbook with his business partner Steven Cook, entitled Israeli Soul: Easy, Essential, Delicious; who he has written two previous books with, including Federal Donuts, and Zahav, A World of Israeli Cooking, which won James Beard Awards for "Book of the Year" and "Best International Cookbook". Today's show also features Shari's PR tip, Speed Round, Industry News, and Solo Dining experience at Mission Chinese Food in Bushwick, Brooklyn. Listen at Heritage Radio Network, or subscribe to our podcast on iTunes, Stitcher and/or Spotify. Follow us @allindustry. All in the Industry is powered by Simplecast

Chef Anthony Myint hails from Annandale Virginia and is a graduate of Carleton College, where he majored in Economics and Asian Studies. After a year of eating around the world, Myint found himself cooking the line at Bar Tartine in San Francisco, CA. 10 years and much success later, Myint is the co-founder of Zero Food Print, The Perennial and Mission Chinese Food. Together, The Perennial and Zero Food Print are on a mission to create a circular food economy where all restaurants can be a part of the solution to climate change. Show notes… Favorite Success Quote or Mantra. "Feel free to get in over your head." "With great power comes great responsibility." In this episode with Anthony Myint, we discuss:  The power of social media to snowball an interesting story or movement. How you can use pop-ups to grow you brand. Putting yourself in the position to learn by doing. Building community and awareness by opening your kitchen up to other chefs for menu takeovers or popups. keeping your tribe informed by blogging or sharing what you're up to on social media. Donating to charity to build community. Going against the grain and not being afraid to stand out. The dangers of taking on too much too fast. You can end up looking over the details. Little details can have big impacts.  The impact restaurant can make on climate change by going carbon neutral.  Having the "if not use then who else" mentality.  What a "zero carbon footprint" restaurant is.  Here is a great video that dives much deeper into some of the topics covered today.  Today's Sponsor Soundtrackyourbrand.com  Lets You Play 250 Music Channels Guaranteed to Fit Any Type of Business. An Easy-To-Use Dashboard Lets You Find Great Music, Control All Your Locations and Schedule Your Sound. wisetail.com, A Premier Learning Management System, Wisetail Grew Up Alongside Some of the Most Recognizable Restaurants In the Industry. This Has Helped Shape Their Product and its Functionality Through Real-World Feedback and Rigorous Testing.   Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? openmindness. Altruistic approach to life.  What is your biggest weakness? Overcommitting.  What's one question you ask or thing you look for during an interview? Myint looks for a sense of humor. What's a current challenge? How are you dealing with it? Making ends meet. Share one code of conduct or behavior you teach your team. Follow the golden rule. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM  Drawdown: The Most Comprehensive Plan Ever Proposed to Reverse Global Warming. Share an online resource or tool. Carbon Footprint Calculator  Story in the LA Times last week on Zero Foodprint http://www.latimes.com/politics/la-na-pol-climatecuisine-20180912-story.html 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? Restaurants can be a part of the renewable food system. We can have a delicious revolution Changing the system starts with you as an individual.  Contact Info Anthony@theperennial.com  Zero Food Print 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 Anthony Myint 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!  

For six years, Angela Dimayuga served as the creative nerve center of New York City’s Mission Chinese Food, rising to executive chef and winning fans with her inventive culinary takes (shiso and umeboshi butter fried rice is in the fried rice hall of fame) and contagious free spirit. But in late 2017 she walked away from Mission to branch out on her own. She participated in a series of fundraising pop-ups, including an ACLU benefit at Art Basel in Miami, where she linked up with the guy running hotel and hospitality group Standard International. Now, nearly a year later, she’s been named the group’s creative director of food and culture and is determined to shake shit up. We find out about her big ideas (Asian bears in space!) in this colorful interview.Also in this episode, Deb Perelman of Smitten Kitchen answers a reader question: What is your favorite non-photogenic food?

Angela Dimayuga's style is entirely original, boundary-busting and holistic. Dimayuga, now Creative Director of Food & Culture at The Standard Hotels, is best known as the Executive Chef of Mission Chinese Food in NYC, but her true calling is that of tastemaker, community builder, artistic collaborator, and queer advocate. On this episode of Speaking Broadly, host Dana Cowin discovers how the second youngest child of six siblings born to immigrant parents in San Jose, California, became one of the most important voices in food, art, design and fashion by age 32. Dimayuga's 90s nostalgia, unique approach to artistic friendships, lessons in self-empowerment, and innovative genius make this podcast unmissable. Speaking Broadly is powered by Simplecast

Restaurants around the world are taking action against Climate Change by going carbon neutral. A new generation of chefs – the modern-day ambassadors of the food movement – have a vision: radically transform the restaurant industry by turning sustainability into a culinary virtue. By sourcing differently, cooking creatively, and eliminating the by-products of their restaurant operations, carbon neutral restaurants are pioneering the sustainable dining movement. In this episode, we talk with ZeroFoodprint and two critically-acclaimed restaurants Amass and The Perennial leading the carbon neutral restaurant movement. We discuss: What it means and what it takes for a restaurant to go carbon neutral How The Perennial supports Carbon Farming to combat climate change How Amass Restaurant is eliminating its waste by turning food scraps into culinary gold How carbon neutrality affects your dining experience and what you’ll find on a carbon neutral menu How carbon neutrality can find ways to scale and conquer the fast food industry We interview: Elizabeth Singleton – former Executive Director of ZeroFoodprint Matthew Orlando – Head Chef and Owner of Amass Restaurant Karen Leibowitz – Co-owner of The Perennial   ZeroFoodprint works with restaurants to help them understand and drive down their foodprint by taking action on operational efficiency, ingredients, and carbon offsets. It works with restaurants all around the world including Noma, Mission Chinese Food, Pistola y Corazón, Amass and The Perennial. Amass opened in Copenhagen in 2013 by Matthew Orlando, former chef de cuisine of Noma. The world-famous New Nordic restaurant is radically rethinking the use of by-products in all of its operations. The Perennial is a restaurant in San Fransisco pioneering the sustainable dining movement. By supporting and sourcing from carbon farming initiatives, The Perennial highlights how regenerative agriculture and sustainable dining can become part of the solution to climate change.   Links: ZeroFoodprint Website, Twitter, Facebook Amass Restaurant Website, Instagram , Twitter , Facebook The Perennial Website, Instagram, Twitter, Facebook You May also like: FFS 024 – The Soilution: saving our soil, saving ourselves FFS 022 – The Bird is the Word FFS 017 – When Farms go Vertical  

Melissa Clark of The New York Times talks with five of the hottest up-and-coming chefs in New York City as part of the “New York’s Next Wave” panel from this year’s Cherry Bombe Jubilee conference. The panelists include Chefs Emma Bengtsson of Aquavit, Adrienne Cheatham of Red Rooster Harlem, Chloe Coscarelli of By Chloe, Angela Dimayuga of Mission Chinese Food, and Alissa Wagner of Dimes. Learn why this is a great moment for female chefs in NYC and hear how these rising stars got where they are.

Erin Jang spent years as a designer in the publishing world, working with Rachael Ray, Esquire, and Martha Stewart. For her apropos project, FOOD SKETCHES, she now illustrates her favorite dishes, seen as abstract shapes, lines, colors, forms, textures, though easily identified if you've ever had Flour Bakery's Boston Cream Pie or the Kung Pao Pastrami at Mission Chinese Food. All this from the girl who wanted nothing more than Lunchables as a child, but instead, was sent to school with bulgogi and perilla leaves. FOOD SKETCHES is the visual feast she could have only dreamed of! Don't miss today's episode of THE FOOD SEEN! This program has been sponsored by Rolling Press. Thanks to Cookies for today's music. “I love doing design work publications where the writing is super interesting.” [10:00] — Erin Jang on THE FOOD SEEN

This week on Let’s Eat In, Cathy Erway sits down with Danny Bowien of Mission Chinese Food to talk about the history of Mission Street Food, different styles of Chinese food, and the new Mission Chinese location in the Lower East Side. Tune in to hear about Mission’s involvement charitable organizations, learning to cook Chinese food, growing up and eating in Oklahoma City, and the differences between New York and San Francisco cuisine. Listen in to hear Danny’s ultimate date meal. This episode was sponsored by Hearst Ranch. “When we started Mission Chinese, I had never been to China, I had never cooked Chinese food. [Chinese food] is so awesome because there’s so many types of Chinese food, and they did a lot of things first. A lot can be traced back to Chinese cooking.” “Growing up, we weren’t the most well-off family, so we always ate at home. My mom cooked breakfast, lunch, and dinner. I just so was fascinated and would stay in the kitchen and with my mom. And I think that’s what inspired me…cooking and bringing people together.” — Danny Bowien of Mission Chinese Food