Podcast appearances and mentions of paul liebrandt

How many different individuals go into serving one plate of food in a restaurant? How many people, including producers, delivery personnel, cooks, servers, and porters, does it take to get each singular ingredient of a dish to the table? Maybe that's not something you ever thought about; however, Andrew Friedman, author of the newly released book titled ”The Dish: The Lives and Labor Behind One Plate of Food”, spells it out for us in his book and takes a deep dive to help the reader understand how many hands go into growing, raising, picking, butchering, and delivering a single dish.   Here's what else you'll hear: The many chefs he has written cookbooks for, including Chef Jimmy Bradley, Paul Liebrandt and Alfred Portale The incredible work that he's done on his podcast, Andrew Talks To Chefs, and the trust that he has developed over the years with chefs How he got into writing and fell into the culinary world after hoping to be a screenwriter Writing the book, Chefs, Drugs and Rock & Roll, and why trust was such a major factor in being able to write that book How he was able to land an interview with Chef Wolfgang Puck Writing his newest book and the premise behind it Working with chefs Beverly Kim and Johnny Clark in Chicago to write the book The one dish that he decided to right about and why he was at first unsure, but in the end, he felt great about hit How he followed the food from seed to plate and what role it played in the logistics of it all most impressed him Diving deep into the background of each employee who helps bring that one dish to life How the kitchen is a safe haven for many people who may not be compatible with the traditional career path Why sketching out dishes for Eli was important in minimizing how many times he had to try it out during the research and development phases 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 Peace, Love & Chicken Grease

Don't hose me baby!!!!! Drew Nieporent, one of America's most respected and celebrated restaurateurs, is the founder and inspiration behind the Myriad Restaurant Group, which operates Tribeca Grill, Nobu New York City, Nobu Fifty Seven, Nobu London, Nobu Next Door, Bâtard, Porsche Grille at Citi Field, and Crush Wine & Spirits. Over the last 30 years, Myriad has opened and operated over 39 restaurants around the world, including Seattle, Louisville, Providence, Boca Raton, London, San Francisco, Moscow, Citi Field, home of the New York Mets in Flushing, New York.Nieporent's first restaurant, the groundbreaking Montrachet (1985), earned three stars from The New York Times and kept that rating for 21 years. In 2008, the restaurant reopened as Corton, maintaining its three New York Times stars and receiving two Michelin stars with chef-partner Paul Liebrandt at the helm. In May of 2014, Nieporent reopened the space as Bâtard with the help of chef- partner Markus Glocker and partner John Winterman. Earning three stars from The New York Times, New York Magazine, and a coveted Michelin star, the restaurant opened to critical acclaim. As 2014 came to an end, Bâtard landed at the top of several end-of-year lists, including the number one spot on The New York Times' list of "The 10 Best New Restaurants of 2014". In May of 2015, the restaurant won the James Beard award for “Best New Restaurant”.Tribeca Grill (1990), with partner Robert De Niro and an all-star roster of investors including Bill Murray, Sean Penn, and Mikhail Baryshnikov, opened to national acclaim and continues to be one of New York's landmark restaurants.In 1994, again with partner Robert De Niro and sushi master Nobu Matsuhisa, Drew launched Nobu New York City to worldwide acclaim. Nobu NYC, Next Door Nobu, and Nobu Fifty Seven have all earned the coveted three-star rating from The New York Times. Nobu NYC was voted Best Restaurant in America by The James Beard Foundation. Nobu has gone on to open restaurants in all parts of the world.Also in 1994, Nieporent was one of the few American restaurateurs to go bi-coastal. In collaboration with Robert De Niro, Robin Williams, and Francis Ford Coppola, he opened Rubicon in San Francisco.Myriad's excellence in wine service is widely acknowledged. It is the only restaurant group to earn three coveted Grand Awards from Wine Spectator Magazine - for Rubicon, Montrachet, and Tribeca Grill. In 2005, Myriad opened Crush Wine & Spirits, which was named the best new wine shop by Food & Wine Magazine.Nieporent graduated in 1973 from Stuyvesant High School and in 1977 from Cornell University with a degree from the School of Hotel Management. While at Cornell, he worked on the world class cruise ships Vistafjord and Sagafjord. In 1978, he began his management career with Warner Le Roy at New York City's Maxwell's Plum and Tavern On The Green. He then worked at the prestigious French restaurants Le Perigord, La Grenouille and Plaza Athenee's Le Regence.Drew donates his time to dozens of charities. He is on the board of Madison Square Garden's Garden of Dreams Foundation, Citymeals-on-Wheels, and DIFFA, an Honorary Chair of the City Harvest Food Council and Culinary Director of the Jackson Hole Wine Auction. He has co-chaired SOS's Taste of the Nation event in New York City since 1997. He has been honored by Careers Through Culinary Arts Program (2009), American Heart Association (1999), the Tourette Syndrome Association (2000), Food Allergy Initiative (2001), American Liver Foundation (2003), Cancer Research & Treatment Fund (2005), and Kristen Ann Carr Fund (2006). Drew is in great demand as a spirited, highly effective auctioneer at charity events.

Chef Paul Liebrandt Joins Us From New York City.There Are Many Ways To Describe Chef Liebrandt….He's An Author…The Youngest Chef To Earn Three Stars From The New York Times And The Title Star Of The HBO Emmy-Nominated Documentary… A Matter Of Taste: Serving Up Paul Liebrandt…We'll Be Discussing…. His Journey To The Present Moment….And We Explore The Idea Of Being Satisfied With What Is While Reaching For More… Plus…We Talk About What's Next For Chef Liebrandt…https://www.youtube.com/channel/UCsxzx6an6DeVHLcIfN05MUghttps://www.tiktok.com/@haveyoueatenyetpodcasthttps://www.instagram.com/haveyoueatenyetpodcast/?hl=en

#17. This week our guest is Evan Sung, a prominent and talented photographer in the food industry who has worked with renowned chefs and publications like The New York Times, Vogue Magazine, and Food & Wine.During the episode, Evan reflects on the generosity of those who shared their knowledge and experiences with him. He discusses the importance of trust in capturing great photographs in the kitchen and the role of the camera as a passport to behind-the-scenes worlds. The conversation also delves into the technical aspects of cameras, such as shutter speed and diffraction, while emphasizing the importance of lighting and lenses in producing high-quality photographs. Evan insights on conducting successful photo shoots, highlighting the significance of organization, communication, and having a clear vision for the desired outcome. Overall, this episode provides insights into the transformative power of photography in the culinary world and provides a plethora of tips on what makes or breaks a good photograph.Where to find Evan Sung: InstagramTwitterLinkedInWhere to find host Josh Sharkey:InstagramLinkedInIn this episode, we cover:(2:19) How Evan got into photography10:39) Evan's first restaurant photo shoot(13:33) Why food photography?(18:44) Meeting the person behind the food(21:06) Working with Paul Liebrandt(24:55) Why curiosity and trust are essential to professional photography(29:32) Why mirrorless cameras are a game changer(36:06) Camera lenses and lighting(39:42) Organization is key to a good photoshoot(45:51) Photographing for NOMA(49:46) The important work of food stylists

Today on Art of the Cut, we discuss the Oscar nominated documentary “All the Beauty and the Bloodshed” with one of its editors, Amy Foote. Joe Bini and Brian A. Kates, ACE weren't available, but are also nominated for ACE Eddies for the film. Amy's credits include the documentaries, Father Soldier Son, Hail Satan, A Matter of Taste: Serving up Paul Liebrandt, and Bombshell: The Hedy Lamar Story.

Today on Art of the Cut, we discuss the ACE Eddie nominated documentary “All the Beauty and the Bloodshed” with one of its editors, Amy Foote. Joe Bini and Brian A. Kates, ACE weren't available, but are also nominated for the film. Amy's credits include the documentaries Father Soldier Son, Hail Satan, A Matter of Taste: Serving up Paul Liebrandt, And Bombshell: The Hedy Lamar Story

Paul Liebrandt is an English-born chef who has truly made a name for himself in the United States. He has opened several restaurants which have been honored with two Michelin stars and three stars by The New York Times. In addition, he was the subject of the HBO documentary "A matter of taste - serving up Paul Liebrandt," which garnered an Emmy nomination and won the award for Best Documentary at the James Beard Awards in 2012. In this episode, we discuss Liebrandt's beginnings in New York and talk about the most important things to become a successful chef in the US yourself. — Where to find Paul Liebrandt: • Instagram: https://www.instagram.com/paulliebrandt/ • Website: https://www.paulliebrandt.com/ — Where to find Gronda: • App: https://gronda.app.link/get-app • Website: https://gronda.com • Instagram: https://www.instagram.com/gronda/ • Facebook: https://www.facebook.com/GrondaEN/ • TikTok: https://www.tiktok.com/@grondanetwork — Where to find Valentin Schütz: • Gronda: https://gronda.app.link/JJmp3b4Q7tb • Instagram: https://www.instagram.com/vleosch/ • Linkedin: https://www.linkedin.com/in/valentin-schuetz — Referenced: —

Nick Morgenstern is the founder of Morgenstern's Finest Ice Cream, one of New York's most popular ice cream parlors. Founded in 2014, Morgenstern's boasts of the most unique array of 88 home-made flavors from pistachio strawberry pesto and mango chili to french fry and tahini. The parlor also specializes in ice cream sandwiches, cakes, pies and sundaes that also serve at the bar during special hours.  Prior to his ice cream days, Nick was a restaurateur and a chef for various Michelin star restaurants. He has an extensive resume of working in the realm of fine-dining, having gained culinary experience all throughout Europe. He's worked at famed restaurants such as  Daniel and Gramercy Tavern and also worked with esteemed chef Paul Liebrandt. When it comes to work ethic, Nick is well aware of the rigorous dedication the culinary world requires.  In this episode, he breaks down his impressive career and tells us how he opened his two locations within Manhattan. Today Morgenstern's is the go-to ice cream place for locals and visitors across America. Nick reminds us that aside from his success it's not about making money, but more so about making the best ice cream in America.  As always, thank you for tuning into HYPEBEAST Radio and Business of HYPE. Please don't forget to rate, comment and subscribe to our other shows The Anthropology, The HYPE Report and HYPETALKS. For more info: https://hypebeast.com/2020/3/nick-morgenstern-interview-business-of-hype-jeffstaple-episode-68-morgensterns-ice-cream Morgenstern's Website: https://www.morgensternsnyc.com/ Morgenstern's Instagram: https://www.instagram.com/morgensternsnyc/?hl=en Nick Morgenstern's Instagram: https://www.instagram.com/nicholasmorgenstern/?hl=en --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/businessofhype/support

On today's episode of All in the Industry®, host Shari Bayer has a special “On the Road” show from Bali, Indonesia with two exclusive interviews. First, Shari sits down with critically acclaimed Chef/Owner Will Goldfarb of Room4Dessert, a dessert tasting menu restaurant on the outskirts of Ubud. Will, who has worked in the kitchens of Ferran Adria, Tetsuya Wakuda, Paul Liebrandt, and Morimoto, among others, is originally from New York State. He trained at Le Cordon Bleu before working at elBulli as Pastry Chef. Will opened Room4Dessert in New York prior to relocating the restaurant to Bali. He has a new book, Room for Dessert (Phaidon), and is featured on his own episode of the Netflix series, Chef’s Table: Pastry (4/13/18). Next, Shari chats with Chef/Co-Owner Ray Adriansyah of Locavore, a tasting menu restaurant featuring modern cuisine with the finest locally sourced seasonal produce. Ray founded Locavore in the heart of Ubud with his business partner, Chef Eelke Plasmeijer. The restaurant has been named one of Asia's Best 50 Restaurants. Today's show also features Shari's PR tip, Speed Rounds, and Solo Dining experience at Kaum at Potato Head Beach Club in Seminyak, Bali. Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®! It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate. Photo courtesy of Shari Bayer. All in the Industry is powered by Simplecast.

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;

The final three chefs cook veg in a hidden valley on an Aspen ranch and we’re joined by a very special guest. Mentioned in this episode Follow Chef Jim Smith on Twitter and Instagram. Great article about the behind the scenes on Refinery 29. Chef Jim recommends this documentary about Paul Liebrandt called A Matter […]

The final three chefs cook veg in a hidden valley on an Aspen ranch and we’re joined by a very special guest. Mentioned in this episode Follow Chef Jim Smith on Twitter and Instagram. Great article about the behind the scenes on Refinery 29. Chef Jim recommends this documentary about Paul Liebrandt called A Matter […]

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.

On this week's All in the Industry, host Shari Bayer is joined in the studio by Evan Sung, a prominent food, lifestyle, and travel photographer based in Brooklyn, NY. In addition to his long freelance tenure with The New York Times, Evan has traveled and photographed for clients like Vogue, Wall Street Journal, GQ, Bon Appetit, Food & Wine, Gourmet, Art Culinaire, Delta SKY, and many others. Evan's work also appears in several recently published cookbooks with Michelin-starred chefs, including To The Bone (Clarkson Potter) with Chef Paul Liebrandt, Classico E Moderno (Random House) with Chef Michael White, Marc Forgione (Houghton Mifflin) with Chef Marc Forgione and North (Ten Speed Press) with Icelandic Chef Gunnar Gislason. Other forthcoming cookbooks include work with Chef Masaharu Morimoto (Ecco) and Chef Alex Stupak (Clarkson Potter). All in the Industry is powered by Simplecast.

Paul Liebrandt, former chef of NYC’s two-Michelin-starred Corton, is still cooking. The star of A Matter of Taste, the documentary that chronicled years of his career in fine dining kitchens, is now a consultant. Liebrandt stopped by the Eater Upsell to discuss what that means, the possibility of a new Paul Liebrandt restaurant, and why you’ll never see him on a cooking show. We'd LOVE to hear from you. Email us with your questions, comments, suggestions at Upsell@eater.com. and check us out on social! Paul: instagram.com/paulliebrandt Helen: twitter.com/hels Greg: twitter.com/gregmorabito Eater: twitter.com/eater Learn more about your ad choices. Visit megaphone.fm/adchoices

Evan Sung didn’t think he’d be a photographer — let alone one of the most sought-after food photographers in the country. Armed with an undergrad degree in psychology and an insatiable curiosity about people and the world, Sung set out to tell the most honest visual stories he could, his success at which landed him on the pages of 35 cookbooks (shooting with the likes of chefs Paul Liebrandt and Marc Forgone) and a myriad of publications. Sung visited the Eater Upsell studios to talk LA’s incredible light, his favorite shots of all time, and the unsung hero of the food photography world: the prop stylist. But first, Helen tells Greg about a secret Las Vegas restaurant. Learn more about your ad choices. Visit megaphone.fm/adchoices

The apparent suicide of three-star Michelin chef Benoît Violier this week called attention to one of the facts of kitchen life, especially at the highest level: the intense and often unending pressure that defines the profession. Here to weigh in are chefs Michael Laiskonis, Paul Liebrandt, and Matthias Merges. We examine some key issues that go hand in hand with ambition: What draws a young cook to the most demanding settings? What are the costs of originality, brilliance, and acclaim? Will anything less get the job done? An unflinching look into what drives our finest chefs and whether or not anything will, or should, change.   “Only when a cook feels great about himself and what you do can you have an exceptional product.” [19:45] –Matthias Merges on The Front Burner “The fun thing [regarding Michelin] from being in my position as a chef is that every year you have the chance to go up or down… you get reviewed by the Times and you might not get reviewed for another 4 or 5 years.” [33:45] –Paul Liebrandt on The Front Burner  

This week on All in the Industry host Shari Bayer is in studio with Chef Paul Liebrandt! Melding the tradition of classical cuisine with a contemporary, personal approach to ingredients and technique plus a uniquely graphic visual style, Shari gets his impressive background before delving into his partnership with SodaStream. Along with industry news surrounding the recent New York Times review of Per Se and more, tune in for a great show!

This week on Chef’s Story, host Dorothy Cann Hamilton is joined by Paul Liebrandt, British-born acclaimed chef of Corton in NYC and subject of the film “A Matter of Taste”. Hear all about Paul’s unexpected journey into the food world, from working with Marco Pierre White to Raymond Blanc at Le Manoir aux Quat’ Saisons to Pierre Gagnaire and eventually becoming a chef in his own right at 24 years old at Atlas in NYC. Find out how his father’s military instincts and values helped shape Paul’s work ethic in the kitchen and how he had to overcome many different cultural and communication gaps along his culinary journey through Europe. Paul also shares his thoughts on some modern gastronomy trends and the careers of Ferran Adria and Rene Redzepi. This program was sponsored by Cain Vineyard & Winery. “My father instilled in me that if you want to do something at the very best level, you have to aim for the very best and give more than the guy next to you.” “When I went to Paris, the hardest part wasn’t the cooking – it was the language barrier.” “I’m still finding my voice as a chef and individual. You never stop learning.” –chef Paul Liebrandt on Chef’s Story

This week: Fleet Fox Robin Pecknold talks helplessness and hair…A ladies’ Man enters the video game world…And three stars are borne – by master chef Paul Liebrandt. Plus, a joke from street artiste Shepard Fairey, and a dreamy tune by the Dirty Projectors.