Podcasts about rising star chef

David Nayfeld sits down with me to talk about his fatherhood journey. We talk about the importance of spending time with your kids. David chats with me about the many benefits on cooking meals with your kids. In addition, we talk about how dads are just as important when it comes to parenting. After that we talk about his new book, Dad's What's For Dinner. He and I talk about what parents and kids can learn from his book. Lastly, we finish the interview with the Fatherhood Quick Five.  About David Nayfeld  David Nayfeld worked with some of the best chefs in the world before co-creating Back Home Hospitality and opening the group's first restaurant, Che Fico, in San Francisco, which was named one of the best new restaurants in America by Bon Appétit and Esquire. He is also the chef and co-owner of Che Fico Parco Menlo, il Mercato di Che Fico, and Che Fico Pizzeria, and was Star Chefs' 2019 Rising Star Chef. Most recently, Nayfeld was named a semi-finalist for the 2023 James Beard Foundation Award for Outstanding Chef. Make sure you follow David on Instagram at @davidnayfeld. In addition, pick up his book, Dad, What's For Dinner? wherever you get your books.  About The Art of Fatherhood Podcast  The Art of Fatherhood Podcast follows the journey of fatherhood. Your host, Art Eddy talks with fantastic dads from all around the world where they share their thoughts on fatherhood. You get a unique perspective on fatherhood from guests like Bob Odenkirk, Hank Azaria, Joe Montana, Kevin Smith, Danny Trejo, Jerry Rice, Jeff Foxworthy, Patrick Warburton, Jeff Kinney, Paul Sun-Hyung Lee, Kyle Busch, Dennis Quaid, Dwight Freeney and many more.

World-renowned pastry chef En-Ming Hsu's accomplishments are as numerous as they are impressive. A graduate of the Culinary Institute of America, En-Ming's career began in the kitchens of the famed Lespinasse restaurant in New York City's exclusive St. Regis Hotel and Patisserie Café Didier in Washington DC. From 1994 to 2004, En-Ming worked at The Ritz-Carlton Chicago Hotel, for most of that time as Executive Pastry Chef. Since then, she has been sharing her knowledge as an independent pastry chef and consultant. She has taught at leading culinary institutions worldwide, including King Arthur Baking Education Center and The French Pastry School. As winner of prestigious competitions, En-Ming is often invited to serve as a jury member for national and international pastry competitions. In 2001, En-Ming served as Team Captain of the first and only U.S. pastry team to take the gold medal at the Coupe du Monde de la Patisserie in Lyon, France. This bi-annual competition highlights the skills and gastronomic innovations of the world's finest pastry chefs. She has returned to the Coupe du Monde to serve as President of the International Jury, Jury President and Manager for Team USA, and guest commentator. In 1997, En-Ming was named “Pastry Chef of the Year in America” for capturing the gold medal at the Eighth Annual U.S. Pastry Competition. Other awards include “Rising Star Chef of 1999” for the James Beard Foundation, one of the “Top 10 Pastry Chefs in America” by both Chocolatier and Pastry Art & Design magazines, “Best Pastry Chef in Chicago” by Chicago magazine, “Best Pastry Chef in Chicago” at Jean Banchet Chef's Gala, “Distinguished Visiting Pastry Chef” by Johnson and Wales University, and “Lifetime Achievement Award” by Paris Gourmet. She was also recognized by Académie Culinaire de France as Dame de l'Année 2009. She received an Honorary Degree of Doctor of Culinary Arts from Johnson and Wales University. In 2010, En-Ming was presented with the Amoretti World Pastry Team Championship “Pastry Chef of the Year” award. In 2022, En-Ming was the recipient of the Woman of Distinction Award (Manufacturing category) by the Southern Nevada chapter of National Association of Women Business Owners. In October 2021, En-Ming and her sister Yih-Ming formed Sip LLC to produce their luxurious Sip! Extraordinary Drinking Chocolate mix. Sip! is a rich, creamy beverage that may be served hot, chilled, or frozen. It is available online at sipextraordinary.com for retail and wholesale orders. Sip proudly partners with other small businesses to manufacture Sip!. En-Ming developed Sip! to be a multi-purpose product that can be transformed into irresistible treats including chocolate mousse, gelato-style frozen dessert, chocolate milkshake, and other delights. Sip's mission is to support nonprofit organizations that feed hungry children. En-Ming's work has been featured in So Good, Modern Baking, Art Culinaire, Food Arts, Gourmet, Chef's Magazine, Pastry Art and Design, Pastry's Best, and Shelter magazines. Her recipes have also been published in A Neoclassic View of Plated Desserts, A Modernist View of Plated Desserts, Exceptional Excursions, The Pastry Chef's Apprentice, and Essentials of Nutrition for Chefs. Video classes are available on craftsy.com and her DVD Chocolate Pastries Made Simply at Home. En-Ming is a member of Les Dames d'Escoffier, and L'Academie Culinaire. For more information, visit sipextraordinary.com. In this episode we discuss: How a job at a catering company sparked interest in a culinary career Studying at CIA and graduating with a Baking and Pastry Art degree Working with legendary chef Gray Kunz at Lespinasse in NY and Dieter Schorner at Café Didier in Washington D.C. Landing a job with Sébastien Canonne at the Ritz-Carlton in Chicago Working her way up to Executive Pastry Chef at the Ritz-Carlton Winning Gold with Team USA at the Coupe du Monde de la Patisserie in 2001 Launching Sip! Extraordinary Drinking Chocolate with her sister And much more!  

Tonton video selengkapnya di #RayJansonRadio OTP #03 CANGGU RISING STAR CHEF WITH AUSTIN & FIDO | ONTHEPAS Enjoy the show! Instagram: Austin: https:/www.instagram.com/austinmilana Fido: https:/www.instagram.com/fidonuswatama DON'T FORGET TO LIKE AND SUBSCRIBE ! On The Pas is available on: Spotify: https://spoti.fi/2lEDF01 Apple Podcast: https://apple.co/2nhtizq Google Podcast: https://bit.ly/2laege8i Anchor App: https://anchor.fm/ray-janson-radio Instagran: https://www.instagram.com/onthepasbali/ TikTok: https://www.tiktok.com/@onthepas Let's talk some more: https://www.instagram.com/renaldyk https://www.instagram.com/backdraft_project https://www.instagram.com/mariojreynaldi #OnThePasPodcast #RayJansonRadio #FnBPodcast #Indonesia #onthepas #FnBBali #ChefCanggu #BaliPodcast #kichenstory

Honoring his family's legacy while pushing boundaries to innovate New Orleans cuisine for the next generation is the 21-year-old patron chef of Emeril's in New Orleans and son of renowned chef Emeril Lagasse, E.J. Lagasse who joins Bruce on this season four finale. E.J. takes us on a journey through his culinary evolution, starting with his early—very early—experiences as a young teenager working in legendary kitchens like Daniel Boulud's and Eric Ripert's. E.J. also shares stories from his culinary travels, reflecting on how his time in kitchens around the world—from New York to Stockholm—has shaped his approach to running one of New Orleans' most iconic restaurants. He has picked up many valuable lessons and habits along the way, including one that Bruce believes is a practice all of us should follow in our travels. E.J. goes on to share his picks for his favorite meals in New Orleans and beyond. Throughout the conversation, his passion for the culinary arts is palpable. He offers behind-the-scenes insights into what it takes to lead a celebrated restaurant, the importance of mentorship, and how New Orleans' unique food culture continues to influence his creations. Whether you're a food lover or fascinated by the intersection of legacy and innovation, you'll enjoy this episode as a deep dive into the future of fine dining. --- A heartfelt thank you to you, our listener, and to all the wonderful guests who joined us this season on the second iteration of the Master Chef Series. Your support has been incredible, and we can't wait to bring you more exciting stories of travel, adventure, and culinary exploration in upcoming episodes of Travel That Matters. Make sure you're Following and stay tuned! --- To learn more about E.J. Lagasse and Emeril's, visit https://emerilsrestaurant.com. --- This season of Travel That Matters is presented by Silversea, the world's most luxurious ocean and expedition voyages for the curious. Travel That Matters is a CurtCo Media production. Host: Bruce Wallin Producer: AJ Moseley Marketing: Catrin Skaperdas Music: Joey SalviaSee omnystudio.com/listener for privacy information.

Subscriber-only episodeThe BanterThe Guys chat about qualities of produce to be shipped versus riding home from your local farm stand and what new product on the market may be able to capture both. Corn, tomatoes and berries….oh my!The ConversationThe Restaurant Guys meet renowned chef Tim Hollingsworth of Otium and Chain.  Chef discusses rising up through the ranks at The French Laundry, striking out on his own with Otium and how he levels up the fast food he (and everyone) loves into a smash hit in California…and elsewhere.The Inside TrackThe Guys enjoy getting to know Tim Hollingsworth and will let YOU know how to experience Chain on the east coast!Tim (about fried chicken sandwiches at his place CJ Boyd's): making really good sauces, really good fried chicken, using a really good bun and, you know, assembling these, these amazing sandwiches. I mean, I'm salivating. Francis: Awesome. That's awesome.Tim Hollingsworth on The Restaurant Guys 2024BioChef Timothy Hollingsworth is an award-winning chef and restaurateur in Los Angeles. In 2015 he opened Otium, a contemporary American restaurant which features eclectic, vibrant flavors inspired by the wood fire and global influences. It is scheduled to close in September 2024. In 2018, he opened C.J. Boyd's in LA, a fried chicken stand that pays homage to Chef Tim's grandfather Cecil Boyd and his southern roots. Before he moved to Los Angeles in 2012, Hollingsworth started his career at The French Laundry where he worked for 13 years including four years as the Chef de Cuisine. Hollingsworth has won multiple awards throughout his career, including the Rising Star Chef Award from The San Francisco Chronicle and the Rising Star Chef of the Year Award, presented by the James Beard Foundation. In 2018, he competed on Netflix's The Final Table, a global culinary competition series. InfoTim's Restaurantshttps://www.timothyhollingsworth.com/restaurantsTim on IG@cheftimhollingsworthChainFEST NYC - Sept 21, 2024https://ny.chainfest.com/Roku Special on Chain and ChainFESTOur SponsorsThe Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/Magyar Bankhttps://www.magbank.com/Withum Accountinghttps://www.withum.com/Our PlacesStage Left Steakhttps://www.stageleft.com/Catherine Lombardi RestaurantReach out to The Restaurant GuysOur Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguys**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below! https://www.buzzsprout.com/2390435/support

The BanterThe Guys chat about qualities of produce to be shipped versus riding home from your local farm stand and what new product on the market may be able to capture both. Corn, tomatoes and berries….oh my!The ConversationThe Restaurant Guys meet renowned chef Tim Hollingsworth of Otium and Chain.  Chef discusses rising up through the ranks at The French Laundry, striking out on his own with Otium and how he levels up the fast food he (and everyone) loves into a smash hit in California…and elsewhere.The Inside TrackThe Guys enjoy getting to know Tim Hollingsworth and will let YOU know how to experience Chain on the east coast!Tim (about fried chicken sandwiches at his place CJ Boyd's): making really good sauces, really good fried chicken, using a really good bun and, you know, assembling these, these amazing sandwiches. I mean, I'm salivating. Francis: Awesome. That's awesome.Tim Hollingsworth on The Restaurant Guys 2024BioChef Timothy Hollingsworth is an award-winning chef and restaurateur in Los Angeles. In 2015 he opened Otium, a contemporary American restaurant which features eclectic, vibrant flavors inspired by the wood fire and global influences. It is scheduled to close in September 2024. In 2018, he opened C.J. Boyd's in LA, a fried chicken stand that pays homage to Chef Tim's grandfather Cecil Boyd and his southern roots. Before he moved to Los Angeles in 2012, Hollingsworth started his career at The French Laundry where he worked for 13 years including four years as the Chef de Cuisine. Hollingsworth has won multiple awards throughout his career, including the Rising Star Chef Award from The San Francisco Chronicle and the Rising Star Chef of the Year Award, presented by the James Beard Foundation. In 2018, he competed on Netflix's The Final Table, a global culinary competition series. InfoTim's Restaurantshttps://www.timothyhollingsworth.com/restaurantsTim on IG@cheftimhollingsworthChainFEST NYC - Sept 21, 2024https://ny.chainfest.com/Roku Special on Chain and ChainFESTOur SponsorsThe Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/Magyar Bankhttps://www.magbank.com/Withum Accountinghttps://www.withum.com/Our PlacesStage Left Steakhttps://www.stageleft.com/Catherine Lombardi RestaurantReach out to The Restaurant GuysSupport the Show.Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguys**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below! https://www.buzzsprout.com/2390435/support

When I first spoke with Chef Michael Toscano in 2017, he and his family were just getting settled in Charleston with the opening of Le Farfalle. Now, seven years later, the chef seems as if he's truly settled into a new rhythm between NYC and the Lowcountry. He and his wife Caitlin currently have four restaurants: the aforementioned Le Farfalle, da Toscano in New York's Greenwich Village, da Toscano Porchetta Shop in Charleston, and Fugazzi, a small spot inside Charleston's Revelry Brewing that serves what Michael calls unauthentic Italian-inspired American food. The last two are decidedly casual, a new turn for a chef that's been anything but when it comes to his career. He was a sous chef at Mario Batali's Babbo by the age of 21, was nominated three times for Rising Star Chef by the James Beard Foundation, and opened his first chef-owned restaurant, Perla, in 2012, which made Esquire's Best New Restaurants in America list. He's always pursued his passion for cooking, but now that passion is a team sport, where he looks to grow and support the rising stars in his own restaurants as well as the farmers he loves to work with. And one way he does that? By topping soft, crusty focaccia, fresh out of the oven, with all sorts of delicious things.  Other episodes you might enjoy:  Michael Toscano: Le Farfalle (Charleston, SC) Craig Richards: Lyla Lila (Atlanta, GA)  

Gabriel + Cliff: Gabriel Rucker, Executive Chef and Co-Owner, Le Pigeon and Canard Two-time James Beard Award winning Chef Gabriel Rucker is Executive Chef and Co-owner of Le Pigeon and Canard in Portland, Oregon. Over the years, his highly original, off the cuff creativity and recipe-free approach to cooking has gained him national acclaim. A native of Napa, California, when school no longer piqued his interest, Rucker moved to the kitchen. In 2003 he moved to Portland and landed a coveted job at Chef Vitaly Paley's home to Northwest cooking, Paley's Place. In June of 2006, Rucker opened Le Pigeon, which quickly went on to win The Oregonian's Restaurant of the Year.  One of Portland's most respected and decorated chefs, Rucker has earned two James Beard awards for Rising Star Chef in 2011 and Best Chef Northwest in 2013. He has been named a Food & Wine Best New Chef and a recipient of StarChefs Mentor Award. Beyond the kitchen, Rucker has become a leading advocate within the restaurant industry for recovery, health and fitness. In 2019 he helped to open the Portland chapter of Ben's Friends, a restaurant industry recovery group. He also leads a weekly running and walking club @birddogrunclub. Follow Rucker on Instagram @ruckergabriel. Meet Worry Not!'s creator, Cliffton. Cliff's intentional mission in the development and implementation of Worry Not! is to craft menus that are far more inclusive, giving the option for everyone to enjoy the communal drinking & dining experience. Before moving to Portland in 2017 Cliff managed the Los Angeles mainstay, Wurstkuche. From there, he served as the General Manager at the iconic Baco Mercat under the guidance of James Beard nominated & Michelin Star awarded chef, Josef Cenento. He began his Portland industry journey as the General Manager of the legendary Pok Pok, and has proudly run the bar programs at both Jacqueline & Coopers Hall. He currently spends his working hours “putting things into cups” at Canard while heading the NA program at Le Pigeon. Cliff's alcohol-free journey began April 1st, 2023, initially as a “Sober April” to re-evaluate his relationship with alcohol. It quickly became clear that alcohol was no longer part of his life plan – the benefits of living alcohol free far outweighed the indulgence of imbibing. With products such as Wilderon, All the Bitters, and Joyus emerging in the market, Cliff envisions a future where ordering a NA modern classic will be commonplace. Listening in Columbus, Oh? Care about where your food comes from? Head to ⁠⁠⁠yellowbirdfs.com⁠⁠⁠ to start your order for farm fresh food, and enter NOPROOF30 for 30% off your cart. ⁠⁠⁠Founded in 2016, the mission of ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Ben's Friends ⁠⁠⁠⁠⁠is to offer hope, fellowship, and a path forward to anyone who struggles with substance abuse or addiction. By coming together, starting a dialogue, and acknowledging that substance abuse cannot be overcome by isolation and willpower alone, Ben's Friends hopes to write a new chapter in the lives of food and beverage professionals across the country.

Today on our episode #381 of All in the Industry®, Shari Bayer's guest is Valerie Chang Cumpa, an award-winning Miami-based chef who along with her family, including her brother Nando, opened Itamae in the Miami Design District, focusing on Nikkei cuisine; and in 2019, the team opened a fast casual off-shoot concept, B-Side, inside popular Asian Food Hall, 1-800-LUCKY. Her latest restaurant is Maty's in Miami's Midtown neighborhood, which has a modern take on comida criolla, the traditional Peruvian food of Valerie's upbringing. Valerie, or Val, quickly garnered praise as one of the city's top young chefs, earning an Eater Young Gun nomination (2018), two James Beard semifinalist nominations for Rising Star Chef (2019, 2020) and nominations for Best Chef South (2022, 2023). And the accolades have continued, including Itamae on The New York Times' coveted Restaurant List in 2021, and as a Michelin Bib Gourmand in 2022; Maty's on Bon Appetit's 24 Best New Restaurants in 2023, and The New York Times' Restaurant List; Val and Nando were the first siblings to be named together to Food & Wine Magazine's Best New Chefs Class of 2023. And Val was nominated as a 2024 James Beard Awards semifinalist for Maty's in the Best Chef: South category. Val participated in SOBEWFF 2024 (South Beach Wine & Food Festival) presented by Capital One, which took place February 22-25, 2024 in Miami, Fl., hosting a wonderful collaboration dinner at Maty's with Chabela Coss and Ana Castro, which Shari attended. Today's show also features Shari's PR tip to be able to work individually, as well as together with others; Industry News on Michelin adding 8 new Miami restaurants to its guide; and Shari's Solo Dining experience at Mike Puma's new Gotham Burger Social Club, as well as a visit to Hamburger America, both in NYC, in anticipation of Shari's evening at SOBEWFF's popular Burger Bash presented by Schweid & Sons, hosted by Rachael Ray.  ** Check out Shari's new book, Chefwise: Life Lessons from Leading Chefs Around the World (Phaidon, Spring 2023), available wherever books are sold! #chefwisebook**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®. Heritage Radio Network is a listener supported nonprofit podcast network. Support All in the Industry by becoming a member!All in the Industry is Powered by Simplecast.

My guest on E299 is Christina Tosi! Christina is the founder and creative mastermind behind NYC's Milk Bar. She is a classically trained pastry chef who blends culinary technique with unexpectedly whimsical and nostalgic ingredients, Christina began her career working for several powerhouse fine-dining chefs, including David Bouley, Caesar Ramirez, Thomas Keller, Wylie Dufresne, and Alex Stupak. From there, Christina founded the dessert program at David Chang's Momofuku and built a culinary empire of her own. Described by The New York Times as a “border crossing pastry chef,” Christina opened Milk Bar's doors in 2008 and has since been recognized as one of this generation's most iconic American pastry chefs. She received the James Beard Foundation award for Rising Star Chef among her many accolades. BOOM! I'm a huge foodie and fan of Milk Bar myself, so I am very excited and hungry to share this incredible episode with everyone. Enjoy every last bite! For more on Christina, please check out www.christinatosi.com/ and Milkbarstore.com. #thePOZcast is brought to you by our friends at Interseller – the prospecting + outreach platform of recruiters and sellers. Check out a free demo today! https://bit.ly/2Fbm/BZ Thanks for listening, and please follow us on Insta @NHPTalent and X @AdamJPosner.

Chef Preston Clark is the Executive Chef of Lure Fishbar, a part of the Mercer Street Hospitality. Chef Clark presides over Lure's 3 locations including Soho, NYC, Miami, and the recently opened Chicago location. Known for his emphasis on bold flavors, beautiful presentation and fresh ingredients, Chef Preston Clark has been honing his culinary skills since he was a child. Son of Patrick Clark, the late beloved James Beard Award winning chef who is credited with giving us what was called new American Cuisine, Clark grew up in the kitchen. After earning his Bachelor's degree from the Culinary Institute of America in 2002, Clark went on to work with some of the country's top chefs, including Jean Georges Vongerichten, Charlie Trotter, Marcus Samuelsson, and Michael Lomonaco. He took his cooking experience to California in 2011, where he opened El Paseo with Sammy Hagar and Tyler Florence. The restaurant earned a spot on the San Francisco Chronicle's list of Top Ten New Restaurants and Clark was honored as a Rising Star Chef for putting El Paseo on the California restaurant map. The restaurant was named one of the Top 10 best new restaurants 2011, Top 100 in San Francisco and Clark was also nominated for the James Beard Rising Star Award. Riding a wave of awards and accolades, Chef Preston Clark returned to the East Coast as Executive Chef of Resto and sister restaurant, The Cannibal. After successfully running 2 New York City kitchens, Chef Clark was asked to take up his current position as the Executive Chef of Lure Fishbar where he would follow in his father's footsteps of running a New York City Dining institution – Patrick Clark was Executive Chef of the Odeon and Tavern on the Green. Lure, as it's called in the neighborhood, has been a New York institution in the heart of Soho for the past 17 years. Chef Clark has been at the helm for the past 7 years.Subscribe to the MenuMasters YouTube channel for more culinary inspiration https://www.youtube.com/@menumastersawards. Get more info on MenuMasters Awards at https://menumastersevent.com/

On today's episode of All in the Industry®, Shari Bayer is back at our studio in Brooklyn with her guest Harold Moore, Chief Culinary Officer for Charlie Palmer Collective. Harold, who began his cooking career at restaurants in his home state of New Jersey, graduated from the Culinary Institute of America, and then worked in several acclaimed NYC restaurants, including Daniel, Jean-Georges, and March. He made his mark as executive chef at the famed three-star French restaurant Montrachet in Tribeca, where he was nominated by the James Beard Foundation for its Rising Star Chef of the Year award, among other accolades. Harold opened his first NYC restaurant, Commerce, in the West Village in 2008, followed by Harold's at the Arlo Soho and Bistro Pierre Lapin. As a side charity project, Harold has been making epic coconut cakes for Make-A-Wish Metro New York. Today's show also features Shari's PR tip to know that that you don't need to be fancy, to be good; Industry News Discussion on the 2023 James Beard Restaurant and Chef Awards in Chicago, where Shari did red carpet interviews for her 3rd year; plus, Shari's Solo Dining experience at JBFA 2022 winner Chef Erick Williams' Virtue in Chicago, led by Chef de Cuisine Damarr Brown who received JBFA 2023's Emerging Chef award.  ** Check out Shari's new book, CHEFWISE – Life Lessons from Leading Chefs Around the World (Phaidon, Spring 2023), now available for pre-order at Phaidon.com, Amazon.com and wherever books are sold! #chefwisebook **Photo Courtesy of Shari Bayer and Harold Moore.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®. Heritage Radio Network is a listener supported nonprofit podcast network. Support All in the Industry by becoming a member!All in the Industry is Powered by Simplecast.

Chef and restaurateur Michael Mina has long made education of his staff a priority.Born in Cairo, Egypt, and raised in Ellensburg, Wash., Mina studied at the Culinary Institute of America in Hyde Park, N.Y., while staging under Charlie Palmer at Aureole in New York City. He then partnered with chef George Morrone to open Aqua restaurant in San Francisco in 1991, where he personally trained the kitchen staff.He became executive chef Aqua in 1993 and the accolades started rolling in, including being named Rising Star Chef of the Year in 1997 and Best Chef in California in 2002 by the James Beard Foundation.Then in 2003, with a decade of experience running restaurants, he founded the Mina Group, which primarily partners with different hotel groups to open restaurants on their properties, a strategy that allows Mina to focus on running the restaurants while the hotels focus on infrastructure, accounting and other issues. He now operates 38 restaurants under that model.During that period he has focused on teaching as well as learning from his staff. He took the time with the onset of the pandemic to formalize that, and now the group has Mina-versity, a collection of online learning tools, including a database of some 40,000 recipes, that is frequently updated.Mina recently discussed Mina-versity and his approach to running restaurants.

You know how some childhood foods become taste touchstones that live in a memory? Well, for brothers Nick and Peter Dale of Athens, GA, that taste was Ecuadorian chocolate. When they went to visit their mom's family there on vacations and holidays, there was just something special about that chocolate, something they could never quite taste outside of the country. And for a future chef like Peter Dale, that was the fuel for a creative journey. See in 2012, Peter was named The People's Best New Chef of the Southeast by Food & Wine Magazine, as well as a Rising Star Chef. He helped Hugh Acheson, who he worked with at Five & Ten, open Empire State South in Atlanta, and since then, Peter has become an Athens chef powerhouse, with The National, Seabear Oyster Bar, and Maepole. In the middle of all that restaurant work, in 2014, he and his brother Nick created Condor Chocolates, which imports Ecuadorian chocolate, then produces and sells bean-to-bar chocolate bars, truffles, sipping chocolate, gelato and a variety of confections. It's their homage to the birthplace of their mother, a testament to the sense of adventure that brought their Dad to her, and a celebration of that taste of Ecuador, home of some of the finest cacao in the world.

"When I do anything, I like to break all the bricks. What was here before Lincoln Center was old San Juan Hill, a very affluent or a very popular Afro-Caribbean, Afro Latino area. It just spoke to me. It was like, I'm supposed to be here. I'm supposed to revive the stories of the people and give a voice to the inaudible and that's what the restaurant does. It tells a story of New York, but not the New York that I guess the affluent think of. For me, it's the story of immigrants, it's Puerto Rican it's Dominican, it's Jamaican, it's Nigerian, Senegalese, like all these things for me made New York special."  Kwame Onwuachi As a 40-year veteran of the restaurant industry, it gives me so much pleasure to see the mainstream recognition and opportunities for success afforded to the talented generation of people of color pursuing careers in hospitality. This group of entrepreneurs and chefs is making a name for themselves illuminating the way forward for the next generation. My guest, Kwame Onwuachi, has racked up a pretty impressive list of accolades including one of Food and Wine's Best New Chefs, Esquire Magazine's 2019 Chef of the Year, and The San Francisco Chronicle said that Kwame was the most important chef in America. That's a big title and quite an accolade. He is also the creator of the Family Reunion, an annual multi-day event that takes place in Middleburg, Virginia and celebrates diversity in the hospitality community. In September, 2021, Kwame hosted the esteemed James Beard Awards having previously won the Rising Star Chef of the Year award in 2019. He is also the author of a memoir, Notes from a Young Black Chef, that is being adapted into a feature film. Raised in New York City, Nigeria, and Louisiana, Kwame most recently opened Tatiana restaurant at Lincoln Center in New York City.   Join me, your host, Brad Johnson, and Kwame as we learn more about this young talent on Corner Table Talk.  * * * Instagram: Corner Table Talk  and Post and Beam Hospitality LinkedIn: Brad Johnson E.Mail:  brad@postandbeamhospitality.com For more information on host Brad Johnson or to join our mailing list, please visit: https://postandbeamhospitality.com/ Theme Music: Bryce Vine Corner Table™ is a trademark of Post & Beam Hospitality LLCSee omnystudio.com/listener for privacy information.

In this interview, Daniel Olivella discusses the role of olive oil in Spanish cuisines at his restaurant, Barlata Tapas Bar. Daniel Olivella is the chef-owner of Barlata tapas bar in Austin, TX. A native of Barcelona, he has been cooking in the U.S. for the past 35 years. Daniel started his career in Chicago at family-owned restaurant La Paella in 1979 as an all-around family member. There, under the supervision of his French-raised uncle, he was trained on traditional French and Spanish service and food preparation. In Chicago he went on to work for the Lettuce Entertain You group, before moving to San Francisco in 1987. There, he worked as a line cook at Delfina, Zuni Café, Zazie, and the Maltese Grill before becoming the opening chef of Thirsty Bear Brewing Co. In 1999, Daniel opened his own restaurant, B44 Catalan Bistro, specializing in Catalan cuisine. He was named a “Rising Star Chef of the Year” in 2001 by San Francisco Magazine. Daniel opened his first Barlata concept in March 2009 in the Temescal neighborhood of Oakland. In 2013, he moved the Barlata Tapas Bar to the South Lamar district of Austin, TX. His book Catalan Food, was published by Clarkson Potter in September 2018. This recipe and video were produced by The Culinary Institute of America as an industry service, thanks to the generous support of the International Olive Council. Learn more about olive oil at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen

Chef Gavin Kaysen is the founder of Soigné Hospitality Group in Minneapolis, which operates Spoon & Stable, Demi, Mara, and Socca Café restaurants in that city as well as three Bellecour Bakery locations. He also runs two catering companies. Spoon Thief Catering, named for the award-winning chef’s penchant for collecting silverware, is available for anyone to hire. KZ Provisioning caters to athletes, specifically the professional hockey players of the Minnesota Wild and the men and women basketball players of the Timberwolves and the Lynx. Kaysen is also a TV chef, having competed on The Next Iron Chef, Iron Chef, and Chopped All Stars. He has been a judge on Top Chef and was culinary producer of the reboot of Iron Chef on Netflix. He has won two James Beard Foundation awards, for Rising Star Chef in 2008 when he was executive chef of Café Boulud in New York City, and Best Chef: Midwest in 2018 after he relocated to his hometown. He also represented the United States in the biennial Bocuse d’Or competition in Lyon, France, in 2007, and continues to mentor American competitors for that event. The chef recently self-published a cookbook, At Home by Gavin Kaysen, which is currently being reprinted because the first edition sold out. Kaysen discussed his experiences with all of that and shared his plans for the winter.

Do you cook At Home? What do you cook at home? How do you cook at home? Why do you cook at home? These are the questions Chef Gavin Kaysen gets asked. Chef Kaysen is the recipient of 2x James Beard Awards. He was named the Rising Star Chef of the Year 2008 and Best Chef in the Midwest 2018. He is the executive Culinary Producer for the reboot of Iron Chef on Netflix and the owner of Spoon and Stable & Demi - two award winning restaurants in Minneapolis; as well as Bellecour Bakery, Mara and Soca Cafe. For this episode Fran Racioppi sat down with Chef in one of the most iconic, and delicious, restaurants in NYC; Boulud Sud; owned and operated by legendary Chef Daniel Boulud. Chef Kaysen and Fran answered these questions in a conversation about his new book At Home. Chef talks about creating majestic moments in hospitality and in business; why we need recipes that are simple, yet authentic; why it's important not to talk down to home chefs; and what essentials make an impact on your daily meals - or holiday feasts. Pick up a copy of At Home and learn more about Chef Kaysen at gavinkaysen.com and on social media @gavinkaysen. Special thanks to Chef Daniel Boulud and the entire Boulud Sud staff for hosting Chef Kaysen and our Jedburgh Team. Read the full episode transcription here and learn more on The Jedburgh Podcast Website. Subscribe to us and follow @jedburghpodcast on all social media. Highlights:-0:00 Welcome to Boulud Sud-6:39 Why do you cook at home?-10:23 Mistakes in the kitchen-11:25 From Subway to a chef-14:50 What do you cook at home: selecting the recipes for At Home-21:19 How do you cook at home: the essentials-28:08 Majestic Moments, Clean Slates, First & Last Impressions-33:34 Why do you cook at home?-36:20 Gavin's Commandments for Shopping Lightning Round-45:59 Three Foundations to SuccessQuotes: -”I realized seven ingredients is what brought everyone together at a table.” (7:05)-”Food's food. It's to bring people together. If we burn something, throw it away and do it again.” (10:29)-”This business is not a business where you're gonna work 30 or 40 hours a week and you're gonna have nights and weekends off.” (14:03)-”I genuinely want people to use this book. I want to see it dirty. I want to see the pages ripped open.” (16:01)-”Why should I trust you, or anybody, with a $50 piece of steak if you can't take care of arugula salad.” (27:26)-”If we tell you what the menu is ahead of time you will judge it prior to getting there and you will already create an expectation of what you will like and what you will dislike before you even see the food.” (30:19)-”When anybody critiques what you're doing it feels very personal.” (32:35)Chef Kaysen's Three Daily Foundations to Success:-Create a routine-Keep an open and curious mind-Spend some time in natureThis episode is brought to you by Jersey Mike's, Compass Workforce Solutions, 18A Fitness, and Analytix Solutions

Now the Executive Chef of the HFWF. The host for this show is Jay Fidell. The guest is Colin Hazama. The Hawai‘i Food & Wine Festival has announced the appointment of Chef Colin Hazama as its new Executive Chef. HFWF was founded by two notable Hawai‘i chefs—Chef Roy Yamaguchi & Chef Alan Wong—to promote Hawai‘i's local culinary talent and agricultural bounty. Born and raised in Hawai‘i, Colin Hazama has cooked in fine dining from San Francisco to Hawaii, as well as leading Waikiki's landmark Royal Hawaiian hotel. A James Beard nominee for Rising Star Chef in 2010, he was named in PBN's Forty Under 40 in 2015 and awarded the 2018 Chef/Restaurateur of the Year by the HLTA. The ThinkTech YouTube Playlist for this show is https://www.youtube.com/playlist?list=PLQpkwcNJny6mAjbhHpq-LyAm9pcuN3zJ Please visit our ThinkTech website at https://thinktechhawaii.com and see our Think Tech Advisories at https://thinktechadvisories.blogspot.com.

Matthew Kenney is one of the world's first leading chefs at the forefront of plant-based cuisine. A culinary educator, he is the author of 12 cookbooks and a best-selling memoir. As the CEO of Matthew Kenney Cuisine, he oversees a multifaceted lifestyle company specializing in plant-based cuisine throughout several unique markets. He graduated from the French Culinary Institute and, after working in upscale New York City kitchens, opened a number of his own highly regarded restaurants in New York and along the East Coast. Matthew has earned several awards, including being named one of America's Best New Chefs by Food and Wine Magazine and was twice nominated as a Rising Star Chef in America by the James Beard Foundation. He has appeared on numerous food and talk shows, and regularly lectures on the subject of food and health, including two highly-watched TEDx talks. On this episode of What's Burning, Matthew Kenney's chat with Host Mitchell Davis includes conversation around advocating for a plant-based diet, changing the food system from a chef's perspective, and learning the value of mise en place. Follow Matthew on Facebook @matthewkenneycuisine and on Instagram @matthewkenneycuisine and @foodfutureinstitute. For more on Matthew and his work, visit: matthewkenneycuisine.com

Have you ever wondered what it takes to become a Michelin starred chef? Well you'll find out today because my guest is Michelin-starred Chef Drew Deckman! Drew grew up in Peachtree City, GA. After graduating from Rhodes College with a degree in Philosophy, he embarked on a culinary journey that took him thru Europe, and that journey included working with some of the biggest names in the culinary world, and earned him a coveted Michelin star for his work in Restaurant Vitus in Germany as well as 2003's Rising-Star Chef award while executive chef at the Four Seasons in Berlin. After many years of working here and abroad, he finally found his home in Baja, Mexico, which is just south of the border in California. He is the proprietor of Deckman's in Valle de Guadalupe, Mexico, an area that has grown into an exciting new wine and culinary scene. Ever the Bulldawg fan, Drew generously donated two 5-course meals from his acclaimed restaurant in Valle de Guadalupe to support the San Diego Alumni Chapter's local scholarship fundraiser last year! He keeps his restaurant doors open to all fans of Bulldawg Nation!

Hi there,Apologies for the silence last week! The COVID fairy finally pulled my card, and it knocked me (and my family) down for a number of days. We’re all recovering over here, and I’m excited to share this week’s conversation with you now! I hope you’ll forgive the delay. Read on for more on my recent chat with Kwame Onwuachi—and make sure you’re subscribed to our Substack to access exclusive recipes from Kwame’s My America later this week.–BrianEpisode 132: Kwame OnwuachiIt really does feel like we’re living in Kwame Onwuachi’s America.Industry folks run into him around every turn—he’s fresh off the high-profile hosting gig at Monday’s James Beard Awards, for one—and his voice and influence are becoming undeniably one of the most impactful. After opening five restaurants before turning 30, Kwame has earned accolades from nearly every major media outlet (James Beard Foundation’s Rising Star Chef, Food & Wine Best New Chef, Esquire Chef of the Year, Forbes 30 Under 30, the “most important chef in America” by the San Francisco Chronicle, and so on). Now, Kwame is an executive producer for Food & Wine magazine and is responsible for convening the upcoming 2nd Annual Family Reunion, a multi-day event that celebrates racial and ethnic diversity in hospitality.In Kwame’s first book, 2019’s Notes From A Young Black Chef written with Joshua David Stein, he chronicles his life from growing up in New York City, with extended stints in Louisiana and Nigeria, to the path that led him to his first restaurant, the Shaw Bijou. (And that memoir is now being made into a feature film by A24!)He’s followed it up with a new book—this time a cookbook, titled My America: Recipes from a Young Black Chef, and also co-authored by Stein.Part memoir, part cookbook, My America features recipes from Kwame’s culinary journey—from Suya (Nigerian BBQ) to Egusi Stew, a Nigerian recipe he grew up eating that’s thickened with egusi (melon seed).Recipes This Week:Paid subscribers will get access to two recipes from Kwame’s My America this week: Jamaican Beef Patties and Suya (“the grandfather of American BBQ”):Salt + Spine is supported by listeners like you. To get full access to our exclusive content and featured recipes, and support our work, consider becoming a paid subscriber.We’ve got a great show for you today: Kwame joined us to discuss his culinary career, his books, and of course, to play our signature culinary game. Thanks for joining us to #TalkCookbooks!–Brian, Clea, and the Salt + Spine team Get full access to Salt + Spine at saltandspine.substack.com/subscribe

Hi there — Happy June! This always feels like the best month to me (spoiler alert: it’s my birthday month! 🦀). It’s probably still a holdout, many many years later, of the school’s-out-and-summer-is-here bliss, but the days feel long, the dinners feel relaxed and homey, and I feel energized.How are you feeling this June?Whatever you’re feeling, we’ve got a great show for you this week:Episode 131: Sheldon SimeonThis week, we’re joined by chef and author Sheldon Simeon to discuss his debut cookbook, Cook Real Hawai’i.Sheldon is a native of Hilo, on the Big Island, and grew up with a love for food. He learned how to cook (and how to cook for others) from his family, parlaying his interest in the craft into an impressive restaurant career.After graduating from the Maui Culinary Academy and an internship at World Disney World, he rose up the ranks of Hawaiian restaurants, serving as executive chef for the opening of Maui’s much anticipated Star Noodle. (He earned his first James Beard nod that year, with a 2011 Rising Star Chef of the Year nomination, and helped Star Noodle secure a Best New Restaurant nomination from the Beard Foundation.) The accolades kept rolling in (Food & Wine People’s Choice Best New Chef of the Pacific & Northwest, for one), and before long, “Top Chef” producers had recruited him to join the show’s 10th season in Seattle. He quickly won audience support and was one of the final three finalists. (Sheldon returned for Season 14 of the Bravo show in Charleston; he won the Fan Favorite award in both seasons.) More restaurants followed, including the beloved Tin Roof, Sheldon’s first solo restaurant which opened in Maui in 2016.And now, a cookbook: We're treated to Cook Real Hawai’i, Sheldon's collection of 100 recipes that he says “embody the beautiful cross-cultural exchange of islands.” From Hawaiian traditions to influences from around the globe—Asia, Portugal, the Philippines—Sheldon offers recipes for everything from wok-fried poke to crispy cauliflower katsu to chocolate birthday cake butter mochi. Get Cooking Today: Buy Cook Real Hawai’i from Bookshop or Omnivore BooksRecipes This Week:Paid subscribers will get access to these three featured recipes from Cook Real Hawai’i this week—Chicken Hekka, Chocolate Birthday Cake Butter Mochi, and Li Hing Mui Palomas. Subscribe today so you never miss a recipe!Salt + Spine is supported by listeners like you. To get full access to our exclusive content and featured recipes, and support our work, consider becoming a paid subscriber.We've got a great show for you today: Sheldon joins us to talk about his career and his debut cookbook. Of course, we also put him to the test in our signature culinary game.Thanks for joining us to #TalkCookbooks!–Brian & the Salt + Spine teamP.S. This week, I recommend reading the latest from Soleil Ho: The limits of comfort food in a time of national horror Get full access to Salt + Spine at saltandspine.substack.com/subscribe

In “Genealogy of a Bakery,” Gravy producer Irina Zhorov takes listeners up into the mountains of western North Carolina, to a town called Marshall and a property that's been used as a bakery for more than two decades.  The little building with a metal roof and ovens with more than sixty square feet of stone hearth has been home to some of the most exciting baking in the country. It's one of the places where naturally leavened, rustic breads gained a foothold in the South, where two artisanal flour mills got their start, and where multiple incredible bakers honed their craft.  It started with Jennifer Lapidus, who fell in love with naturally leavened, Flemish loaves and learned how to bake them in a wood-fired oven under California baker Alan Scott. She moved into the property in Marshall, and made one of the two buildings her home, and the other, Natural Bridge Bakery. Lighting the oven fire, shaping dough, baking, transporting firewood—she gained mastery as she evolved with the property.  After a decade of living and working in Marshall, Lapidus turned the bakery over to David Bauer, who opened his own business, Farm and Sparrow, before turning to milling. After David came Tara Jensen and her bakery, Smoke Signals, which she also operated as a classroom. At the end of 2018, Brennan Johnson moved in. Soon after, the pandemic hit. Johnson would be Lapidus' last tenant.  The new owners, Cogswell and DiTomo, bought the place in 2020. Both come from the restaurant world—in 2018, Cogswell was named Rising Star Chef by the James Beard Foundation for her pastry work at Zahav in Philadelphia. The following year the owners of Zahav tapped her to open a new restaurant, but at the beginning of the pandemic, Cogswell was let go. She visited her family in Asheville and saw an Instagram post about the sale of the bakery. In the course of a day, she and DiTomo formulated a vision for their life there.  In some ways, they are following the same path as the bakers that came before them. They sought it out at a time of transition and moved in with their own dreams, ready to shape the place and let it shape them. In this episode, Zhorov talks to the new bakery owner Camille Cogswell about her vision for the future; the original owner, Jennifer Lapidus, who shares her own journey to the property and beyond; and the bakery tenants in between, including David Bauer, Tara Jensen, and Brennan Johnson. Each baker gives insight into the rhythms, challenges, and promises of living and working around a wood-fired oven.

World renowned chef and restaurateur Grant Achatz is our guest today talking to Whitney about losing his taste for a year after battling cancer, cricket croissants, and the time he was served pig vagina.  Achatz has won numerous  accolades from prominent culinary institutions and publications, including the Food and Wine's "best new chefs" award in 1998, "Rising Star Chef of the Year Award" for 1999, "Best Chef in the United States" for 1998 and a 2003 "Who's Who Inductee" from the James Beard Foundation.  His restaurants ALINEA and NEXT are located in Chicago along with his cocktail bar THE AVIARY. See omnystudio.com/listener for privacy information.

Lindsay Collins of EffinB Radio welcomes Corrie and Shuai Wang of Jackrabbit Filly, a heritage driven new Chinese American restaurant in Charleston. They began Short Grain food truck in 2014, which served untraditional Japanese rice bowls and landed them on Bon Appetit magazine's Top Fifty Best Restaurants list, Eater Young Guns and Best Chef lists, and garnered them a James Beard's Rising Star Chef nod. All the while, the couple looked for a brick and mortar home. In 2019, they found one and they aren't just serving rice bowls anymore. Join them for a conversation about the industry, the impact of the pandemic, and truly delicious food.HRN On Tour is powered by Simplecast.

Our guest today is Irene Li. And my god, is she a powerhouse. A six-time James Beard Nominee for Rising Star Chef, plus, Zagat's 30 under 30, Eater's Young Gun and so much more. She has now become one of the shining stars and entrepreneurs, a true community leader in the culinary space around Boston and beyond––especially noted for her huge heart and nimbleness in our post-covid food world. The youngest of three siblings who founded Mei Mei, a Dumpling FOOD truck (that's oversimplified by many leagues), like a contestant in an obstacle course, Irene Li is leaping over barriers as she grows.Photo Courtesy of Michael Piazza.Heritage Radio Network is a listener supported nonprofit podcast network. Support Let's Talk About Food by becoming a member!Let's Talk About Food is Powered by Simplecast.

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

Born in Cairo, Egypt, and raised in Ellensburg, Washington, Chef Michael Mina has enjoyed a love affair with the kitchen, creating memorable dining experiences for guests from a very early age. Chef Mina's epicurean journey began in 1987 at the Culinary Institute of America in Hyde Park. During those 18 months of formal schooling, he spent his weekends sharpening his natural talents with hands-on experience in Charlie Palmer's kitchen at the upscale Aureole in New York City. At the start of his career, Chef Mina was presented with the opportunity of a lifetime with then-executive chef of the Bel Air Hotel in Los Angeles, Chef George Morrone. The two were asked to develop a concept and create a menu for an upscale seafood restaurant in San Francisco – the city Chef Mina had dreamed of calling home one day. Welcomed to San Francisco by a major earthquake his second day in the city, he was unfazed and went to work immediately under Chef George's direction. Chef Mina dedicated himself to creating a complete dining experience – training the entire kitchen staff personally and refining the menu as chef de cuisine. AQUA opened to rave reviews and national acclaim in 1991. Chef Mina served as AQUA's executive chef from 1993 to 2002, where he was awarded Rising Star Chef of the Year in 1997 and Best California Chef in 2002 by the James Beard Foundation. Chef Mina's culinary and business vision led to the founding of his company, MINA Group, with partner Andre Agassi in 2002. Under the auspices of MINA Group, he has opened over 45 operations around the world, including the Michelin-starred MICHAEL MINA, Chef Mina's flagship restaurant in the heart of San Francisco, which represents the culmination of his core culinary philosophies, Middle Eastern heritage, lauded chronicles as a chef and restaurateur, and personal character. Honored with numerous accolades, including a Michelin star at MICHAEL MINA from 2012 to 2018, James Beard Foundation “Who's Who of Food & Beverage” inductee in 2013, Gayot Restaurateur of the Year 2011, Bon Appétit Chef of the Year 2005, and many more, Chef Mina continues to dazzle the culinary world with bold dining concepts. Chef Mina has been featured in such national media as Bon Appétit, Food & Wine, Newsweek, TIME, Robb Report, Travel + Leisure, Wine Spectator, in addition to the Food Network, the CBS Early Show, the NBC Today Show and Fox's syndicated “Good Day Live.” He has been a featured guest chef at the James Beard House numerous times and cooked for three U.S. presidents: Bill Clinton, George W. Bush, and Barack Obama. https://www.michaelmina.net https://www.kellycardenas.com Executive Producer-POPS

I Have Know Chef Tu for many years and he is always surprising me with his delicious food and infectious positivity. He is so much more than a Chef, he is a teacher, spokesperson, film maker, advocate, leader, and a fuking incredible person who I am proud to call a true friend. Please be sure to watch Blood line his new documentary about being a child of an immigrant Vietnamese family growing up around food and where he is today. Tu is the real deal. Chef Tu's Vietnamese-California cuisine began garnering press and accolades, first in 2016 with his weekly pop-up dinners “AN - a Vietnamese Dining Experience.”; then in 2017 San Francisco Chronicle named him Rising Star Chef. In 2019, he was a featured contestant on Bravo's Top Chef Season 15 and invited to host ABC's Taste Buds: Chefsgiving which was nominated for a James Beard Award. As a first-generation, Vietnamese-American, food justice comes naturally to Chef Tu, who finds opportunities to use the medium of food as a vessel for meaningful work from cooking with incarcerated men in San Quentin; to his role as co-executive producer for Bloodline, a film about his family and food prejudice; to being a community ambassador in Oakland and working with the Oakland Asian Cultural Center. Tu's involvement with food recovery and the Zero-Waste Movement is something else he got from his mother: During the Vietnam War, when supplies were rationed, she learned, out of necessity, that corn silk could be dried and used as a tea or toasted, deep-fried, or sautéed to serve with rice. Chef Tu not only applies these Zero Waste principles in his own kitchen but he is also a James Beard Smart Catch Leader, recognized for promoting the use of sustainable seafood options; and an avid teacher, sharing the riches and lessons of his birthright through food.https://cheftu.com @cheftudavidphu Blood Line A First Kitchen Story

Host Anne Lee sits down with the power couple – owners and chefs of Artizen by MW, Michelle and Wade Ueoka, to indulge in an impressive spread of local favorites such as Mochi Crusted Monchong, Oxtail Soup, Lau Lau, Portuguese Bean Soup, and top it off with a sweet finish of Chef Michelle's infamous MW Chocolate Cake and more of her delicious pastries! Opening its doors in 2015, Artizen by MW offers gourmet flavors in an ”on-the-go” fashion. Previously located in the Hawaii State Art Museum, Artizen is now located on the first floor of Velocity Honolulu. They have a variety of offerings including coffee, freshly baked pastries, bento lunch selections, a wide selection of Happy Hour menu items, and take-home dinners for your ease and comfort. For more information on Artizen by MW, visit artizenbymw.com Chef Michelle's passion for cooking ignited after an externship at Alan Wong's Restaurant and she went on to pursue her dream enrolling at The Culinary Institute of America in New York. After graduation, she rejoined Alan Wong's where she spent 6 years on the savory side. Michelle then switched over to be a pastry chef and opened up MW Restaurant alongside her husband Chef Wade. In her 10+ years as a pastry chef, Chef Michelle has been recognized nationally as a Semi-Finalist of the prestigious James Beard Award and received the Rising Star Chef Award as a Pastry Chef. Locally, she has received numerous awards for being one of the premier Pastry Chefs in Hawaii. Chef Wade's first job was a fry cook at Zippy's Restaurants. His humble beginnings led him to becoming a prep cook at Alan Wong's Restaurant, and seven years later, Chef Wade rose to become Chef de Cuisine. Chef Wade completed notable stages at The French Laundry in Napa Valley, California, and Las Vegas' Alex. In 2013, with the support of family and investors, Chef Wade opened MW Restaurant along side his wife Chef Michelle. In 2016, Hawaiian Airlines announced Chef Wade in their Featured Chef Series with his dishes being featured in Hawaiian Airlines' Japan Routes. Chef Wade has been recognized Nationally as a Rising Star Chef, and has received numerous local awards for being one of the leading chefs in Hawaii. #pastry #pastries #jamesbeard #chefdecuisine #chocolatecake

Preston Clark, the son of the James Beard award-winning and one of the most influential and renowned African America chefs in the culinary arts, the late Patrick Clark, is an accomplished chef and rising star in his own right. His father was the opening chef of Keith McNally's Odeon Restaurant, and later helmed McNally's Café Luxembourg and Tavern on the Green. So it did not come as any surprise that Preston would follow in his footsteps.Brooklyn-born and the eldest of five children, Preston's upbringing was very food-centric. His parents met in culinary school and his mom, Lynette, involved the children preparing the weeknight family dinners while his dad was working in the restaurant. Sundays were special family affairs with church followed by Sunday dinners where everyone was involved in the cooking. Around the age of 10, Preston began accompanying his father to work. Through his father, who learned from his father who was a chef before him, cooking with passion and work ethic was a way of life. Sadly, when Preston was 16 years old, his father passed away.Not to be derailed from his culinary journey, Preston graduated from the Culinary Institute of America in 2002 before working for some of the top chefs in the country including Jean Georges Vongerichten, Charlie Trotter, Marcus Samuelsson, and Michael Lomonaco. In 2011, he opened El Paseo with Sammy Hagar and Tyler Florence, that landed on the San Francisco Chronicle's "Top Ten New Restaurants 2011", "Top 100" in San Francisco lists and Preston being honored as a "Rising Star Chef", along with being a semifinalist for the James Beard Rising Star Award.A few years after returning to New York City, with accomplishments earned, Preston landed the Executive Chef position with Mercer Street Hospitality's Lure Fishbar, a neighborhood institution in the heart of Soho, where he continues to hone his craft today as well as being responsible for the other two locations in Miami, and the recently opened Chicago location. He is known for his emphasis on bold flavors, beautiful presentation and fresh ingredients.In this episode, Preston and host Brad Johnson discuss his parent's influence and particularly his father's culinary influence, family values and life growing up, his passion for making and sharing delicious food with people, his love of music, and thoughts about keys to success. His pedigreed culinary background opened the door to opportunity, but his ability to persevere, be disciplined, and accomplish are evident in his journey where performance is judged on a daily basis. Join us! * * * Please follow @CornerTableTalk on Instagram and Facebook For more information on host Brad Johnson or to join our mailing list, please visit: https://postandbeamhospitality.com/ For questions or comments, please e.mail: info@postandbeamhospitality.comSee omnystudio.com/listener for privacy information.See omnystudio.com/listener for privacy information.

In the world of creativity, writing like yourself, playing music like only you can play it, or cooking from a true place and point of view inside yourself -- that's the sweet spot. We're all chasing that and even when we find it, we have to find it again every time we sit down to create, which is part of the frustration and part of the fun. Shuai Wang cooks from just such a place, a culinary intuition that straddles two cultures. He met his wife and business partner, Corrie Wang, at New York City's Chez Sardine, where he was chef de cuisine and she worked front of house. They moved South, eventually opening Short Grain food truck, from which Shuai was nominated for Rising Star Chef in 2017 by the James Beard Foundation. Now he and Corrie own and operate Jackrabbit Filly in North Charleston, S.C. Named after Shuai and Corrie's Chinese zodiac animals, the restaurant serves heritage-driven New Chinese American cuisine in a fun, friendly neighborhood environment. It's quirky, it's busy, and oh so delicious.  

Bay Area native David Nayfeld is the Executive Chef and Co-Owner of the award-winning restaurants Che Fico and Che Fico Alimentari in San Francisco. Nayfeld boasts a venerable restaurant pedigree having worked alongside some of the most esteemed names in the industry. In 2018, Nayfeld opened his first restaurant, Che Fico, which features Italian cuisine through the lens of California. In 2019, he opened Che Fico Alimentari, a Roman-inspired, wine- centric restaurant and Italian market featuring traditional Italian fare.  Che Fico was named one of Bon Appetit's Top 10 Best New Restaurants in America as well as one of Esquire Magazine's Best New Restaurants. Additionally, Nayfeld was named Star Chefs 2019 Rising Star Chef and in 2020, received CBS San Francisco’s Jefferson Award for Public Service for his pioneering program called “Family Meal” which helped feed people in need during the COVID-19 pandemic. Tulsa, OK trio Wilderado recently released their new single “Head Right” and will be announcing the band’s self-titled debut album out later this year. The band’s dedicated fan-base has been built on the road, touring with the likes of Lindsey Buckingham and Christine McVie, Pete Yorn, Judah & the Lion, Mt. Joy, and Rainbow Kitten Surprise and main stage festival performances at Lollapalooza, BottleRock, Austin City Limits and more.Snacky Tunes: Music is the Main Ingredient, Chefs and Their Music (Phaidon), is now on shelves at bookstores around the world. It features 77 of the world’s top chefs who share personal stories of how music has been an important, integral force in their lives. The chefs also give personal recipes and curated playlists too. It’s an anthology of memories, meals and mixtapes. Pick up your copy by ordering directly from Phaidon, or by visiting your local independent bookstore. Visit our site, www.snackytunes.com for more info. Heritage Radio Network is a listener supported nonprofit podcast network. Support Snacky Tunes by becoming a member!Snacky Tunes is Powered by Simplecast.

Luciana Giangrandi and Alex Meyer are the chefs behind Boia De, a Miami restaurant that Mike has recommended on Pan Con Podcast numerous times. The two made their long-overdue appearance on the podcast to talk about their respective culinary careers, toast to their being named 2021 Star Chefs Rising Stars, and discuss the wave of New York City restaurateurs that has hit Miami at the tail end of the COVID pandemic. Both in her childhood and her early professional life, Carolina Quijano moved around a lot. “Living on planes” — especially when she was working as a management consultant — led her to all kinds of food. She joined Mike Beltrán on this episode of Pan Con Podcast to talk about how that led to her love of chocolate, how she taught herself (with some help from YouTube videos) to make her own, and what it took to eventually launch Exquisito Chocolates, a bean-to-bar chocolate factory in Miami’s Little Havana neighborhood. In this episode, we also learn that Mike freaks out about his own mortality on airplanes, Nick is an OK bartender, Carolina is not a sci-fi person. Support Pan Con Podcast and the rest of DADEmag.com on Patreon for exclusive content (like the extended cut of this episode): https://www.patreon.com/DADEmag Visit Boia De: https://www.boiaderestaurant.com/ Follow pan Con Podcast: https://www.instagram.com/panconpodcast/ https://www.twitter.com/panconpodcast https://www.facebook.com/panconpodcast Follow Mike Beltran: Instagram: https://www.instagram.com/piginc Twitter: https://www.twitter.com/piginc Follow DADE: Facebook: https://www.facebook.com/DADEMAG Instagram: https://www.instagram.com/dadeig Twitter: https://www.twitter.com/dadetweets Follow Nick Jiménez: Instagram: https://www.instagram.com/nicolasajimenez Twitter: https://www.twitter.com/nicolasajimenez Also, Alex explains why he’s getting his first haircut in a year, Luci recommends Chicken Kitchen’s curry mustard sauce, and Mike cuts the podcast short to deal with our most ridiculous interruption to date (spoiler: some drunk guy wanted to join the conversation).

Legendary chef Matthew Kenney who is opening 10 new restaurants in the next 10 months (he doesn't sleep), shares his inspiring restaurant industry advice and business success in the face of the pandemic. As the world's most influential chef behind healthy plant-based dining with over 40 restaurants worldwide, 12 cookbooks, and food critic praise (The New York Times, Los Angeles Times, Esquire, Harper's Bazaar), Matthew is regarded as the world's first and leading chef at the forefront of plant-based cuisine and education. A graduate of the French Culinary Institute and named one of "America's Best New Chefs" by Food & Wine Magazine, Matthew has authored 12 cookbooks, a best-selling memoir, and launched the Food Future Institute, the worlds leading plant-based cooking course with students studying throughout the world to craft the future of food. He has been twice nominated as a Rising Star Chef in America by the James Beard Foundation and has appeared on numerous food and talk shows, and regularly lectures on the subject of food and health including two highly-watched TED talks. In 2009, Matthew founded the world's first classically structured raw food culinary academy that has graduated students from over 30 countries. Now students can enroll online to join the Food Future Institute, a year-long course dedicated to building and refining techniques in plant-based cuisine. Kenney has over 40 restaurants operating throughout 15 international cities and spanning 5 continents. His popular and highly rated Michelin guide restaurants include Double Zero in Southern California, and NYC (with four more to open in the coming year), and his flagship LA restaurant, Plant Food + Wine. SESTINA in LA is one of the many new restaurant openings in the year ahead, Double Zero Pizza is currently expanding into additional locations throughout Baltimore and Boston. Other restaurants slated to open include: Avivar, an all-day restaurant at the One & Only Palmilla in San Jose del Cabo, Mexico, AYRE at the Amrit Ocean Resort on Singer Island, Florida, and the second location of Hungry Angelina, an approachable concept that makes plant-based eating accessible to all, in Dumbo, Brooklyn --- Support this podcast: https://anchor.fm/john-aidan-byrne0/support

Check out Eric's latest articles at Culturemap.com (http://houston.culturemap.com/) , such as: Cult-Favorite Houston Burger Joint Makes Beefy Comeback After Recent Shutter (https://houston.culturemap.com/news/restaurants-bars/10-01-20-burger-chan-click-virtual-food-hall-partnership-delivery-diane-willet-feng-gabriel-medina-steven-salazar/) Houston Star Chef Reveals Delicious Details for Highly Anticipated Vietnamese Restaurant (https://houston.culturemap.com/news/restaurants-bars/09-29-20-xin-chao-new-vietnamese-restaurant-christine-ha-masterchef-tony-nguyen/#slide=0) Hot Heights Bagel Bakery Gets Wild with Rising Star Chef (https://houston.culturemap.com/news/restaurants-bars/09-30-20-golden-bagel-coffee-new-chef-jane-wild-the-heights/) Eclectic Houston Restaurant Shutters 10-Year Original Location (https://houston.culturemap.com/news/restaurants-bars/10-02-20-the-union-kitchen-restaurant-bellaire-southside-place-closed-shuttered-paul-miller-gr8-plate-hospitality/) Swanky New Heights Whiskey Bar Uncasks 350 Spirited Options and Secret Menu (https://houston.culturemap.com/news/restaurants-bars/09-30-20-permission-whiskey-new-bar-restaurant-bourbon-the-heights-white-oak-peter-nolan/#slide=0) New Tex-Mex BBQ Pop-up Spices Up Rice Village with Hot Taco Trend (https://houston.culturemap.com/news/restaurants-bars/10-05-20-jqs-tex-mex-bbq-pop-up-politan-row-food-hall-birria-tacos-joseph-quellar/#slide=0)

Today on the show I'm joined by Matthew Kenney, one of the world's first leading chefs at the forefront of plant-based cuisine! We're talking all things cooking with PLANTS!Matthew is an author of 12 cookbooks and a best-selling memoir, a culinary educator and the CEO of Matthew Kenney Cuisine, a multifaceted lifestyle company specializing in plant-based cuisine throughout several unique markets.Matthew Kenney graduated from the French Culinary Institute and, after working in upscale New York City kitchens, opened a number of his own highly regarded restaurants in New York and along the East Coast. His yoga and meditation practice inspired him to go plant-based and with that personal choice he shifted his entire career as a chef as well! From working with animal products to now working solely plants, he has truly paved the way when it comes to fine dining and food. His dedication to what he believes in, especially during a time when his choice was out of the norm, offers a powerful takeaway: trust your intuition, do what feels right to YOU and don't be afraid to go against the grain!Matthew has earned several awards, including being named one of America's Best New Chefs by Food and Wine Magazine and was twice nominated as a Rising Star Chef in America by the James Beard Foundation. Kenney has appeared on numerous food and talk shows, and regularly lectures on the subject of food and health, including two highly-watched TEDx talks. His kind hearted and humble energy is beyond refreshing, and his journey is truly inspiring!✨Connect with Matthew: https://www.matthewkenneycuisine.com | @matthewkenneycuisine✨Connect with Shayla:Instagram: @shaylaquinnYouTube: www.youtube.com/shaylaquinnWebsite: www.shaylaquinn.comLearn more about TYIL Program ✨PS: check out these information packed videos of Matthew Kenney on TEDx Talks!: https://youtu.be/9kc6sinnR1Y & https://youtu.be/_MT5zE5plno

Today, I'm interviewing Chef Josh Walbolt, a chef whose most recent position was at Eleven Madison Park. Chef Josh started his illustrious culinary career in high school where he was a two time Minnesota state champion in a culinary arts competition called ProStart, a competition that is sponsored by the National Restaurant Association Educational Foundation. After winning at state, Chef Josh went on to compete at the national level, which cemented his determination to become a professional chef. After high school, Chef Josh honed his skills through a wide variety of experiences around the country, and has done everything from being a Chef de Cuisine, a catering company owner, a competitor in cooking battles against James Beard and Michelin starred chefs to mentoring future chefs in the very program that jumpstarted his career. He's also been a nominee for the Rising Star Chef award by the Charlie's Award, an annual event that celebrates the exceptional contributions of the Twin Cities area's restaurant and food service industry.   Find Chef Josh: YouTube Facebook Instagram   Come Visit BFF with the Chef: The BFF with the Chef Website Twitter Facebook Instagram

Meet the man who's crafting the future of food: Chef Matthew Kenney. He's one of the world's first leading chefs at the cutting veg of plant-based cuisine, the author of 12 cookbooks, as well as his best-selling memoir, Cooked Raw. A plant-based creative visionary, Matthew is a culinary educator and CEO of Matthew Kenney Cuisine, a multi-faceted global company promoting a plant-based lifestyle. A graduate of the French Culinary Institute, Matthew worked in upscale New York City kitchens. He went on to open his own highly regarded restaurants in New York and the East Coast. Matthew earned several awards, 2x nominated as a Rising Star Chef in America by the James Beard Foundation. Matthew has made appearances on many shows, as well as speaking appearances for two incredibly popular TEDx talks. Matthew Kenney Cuisine offers plant-based dining all over the world from Bahrain to Bogota to New York to LA to San Francisco to Sydney, and many other international cities, with restaurants, eateries, and cafes offering 100% plant-based menus. We discuss: How things are going during the pandemic lockdown MKC's global businesses: restaurants, education, events & products Food Future Institute online culinary education The reopening of sit down and outdoor dining How MK restaurants are available for delivery & takeout during COVID Plant Food & Wine in Venice Beach, Los Angeles The pandemic and how it affected his restaurants Matthew's beginnings as a chef in Mediterranean cuisine Health & wellness, fitness & how he fell in love with restaurants How plant-based food can be the future of food How superior online culinary learning is accessible to everyone Why his virtual culinary school is made better than on-site How quality global teaching gives a higher level of education Preparations for the Double Zero frozen pizza line Matthew's creative vision as the "Wolfgang Puck" of plant-based food How Matthew fell in love with creating restaurants through design, interior, photography, videography, and conceptual development How the evolution of a plant-based diet may flip the food paradigm The trending mainstream appeal of more plant-based food products Non-vegan plant-based restaurants offering vegan menus Matthew's vision for plant-based options in hospitals and schools Inspiration by films & documentaries to educate the world Chefs who care about food sustainability & its environmental impact Impossible Foods and Beyond Meat's rapid growth in dining & investment Game Changers documentary The future of food and going plant-based Food Future Institute: foodfutureinstitute.com Double Zero Pizza locations: Baltimore, Boston, Brooklyn, Los Angeles, New York City, Philadelphia, Providence La Duree x Matthew Kenney in Beverly Hills: 311 N Beverly Drive, Beverly Hills 90210 310-623-1100 ladureela@laduree.com Matthew Kenney on: Facebook: https://www.facebook.com/matthewkenneycuisine Instagram: @matthewkenneycuisine @foodfutureinstitute @doublezeromk @plantfoodandwine @ladureexmk @hungry.angelina @newdelivenice @makeouteveryday and many more! --- Support this podcast: https://anchor.fm/plantfull/support

Listen to Dr. Allie in conversation with Matthew Kenney, a chef, entrepreneur, author, educator and expert in plant-based food innovation, as they speak on the impact on his work during the COVID-19 pandemic. Matthew Kenney is one of the world's first leading chefs at the forefront of plant-based cuisine, an author of 12 cookbooks and a best-selling memoir, a culinary educator and CEO of Matthew Kenney Cuisine, a multifaceted lifestyle company specializing in plant-based cuisine throughout several unique markets. Matthew Kenney graduated from the French Culinary Institute and, after working in upscale New York City kitchens, opened a number of his own highly regarded restaurants in New York and along the East Coast. He has earned several awards, including being named one of America's Best New Chefs by Food and Wine Magazine and was twice nominated as a Rising Star Chef in America by the James Beard Foundation. Kenney has appeared on numerous food and talk shows, and regularly lectures on the subject of food and health, including two highly-watched TEDx talks. Currently, Kenney has 28 restaurants operating throughout 15 international cities spanning 5 continents, including PLANT CITY, the world's first plant-based food hall. Kenney continues to focus on the strategic growth of his company into additional market segments with an increasingly global consumer reach. His latest passion project is to reinstate an educational component to MKC by rebuilding a global, plant-based culinary academy. Please note that the contents of Coping with COVID-19 are for informational purposes only. The content is not intended to be a substitute for professional advice, diagnosis, or treatment. Always seek the advice of your mental health professional or other qualified health provider with any questions you may have regarding your condition. Never disregard professional advice or delay in seeking it because of something you have heard on COPING WITH COVID-19. As always, if you are in crisis or you think you may have an emergency, call your doctor or 911 immediately. If you're having suicidal thoughts, call 1-800-273-TALK (8255) to talk to a skilled, trained counselor at a crisis center in your area at any time (National Suicide Prevention Lifeline). If you are located outside the United States, call your local emergency line immediately. Thank you for listening to Coping with COVID-19 by Dr. Allie. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

On today's episode of All in the Industry®, Shari Bayer has a special show on the Coronavirus (COVID-19) crisis and its impact on our hospitality industry, with two guest interviews. Shari's first guest is Bruce Bronster, Partner at Bronster LLP, a NY-based boutique law firm with experience in real estate, litigation, tax lien and mortgage foreclosure, hospitality, entertainment and corporate matters. And, Shari's second guest is Executive Chef Kwame Onwuachi of Kith/Kin, a collaborator in the Independent Restaurant Coalition (IRC). Kwame has recieved numerous accolades, including a James Beard Award for Rising Star Chef, Esquire Magazine’s Chef of the Year, one of Food & Wine’s Best New Chefs, and a 30 Under 30 honoree by both Zagat and Forbes. He is also the author of Notes from a Young Black Chef, which is being made into a movie. As an IRC collaborator, Kwame is now campaigning among an esteemed group of chefs and restaurateurs to #SaveRestaurants. Today's show also features Shari's PR tip and first Solo Dining/Takeout experience at Breads Bakery in Lincoln Center, NYC. 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®. Stay safe and well. Images courtesy of Bruce Bronster & Kwame Onwuachi.All in the Industry is powered by Simplecast.  

With the recent economic and health crisis and outbreak of coronavirus, on this episode with Chef Akhtar Nawab we discuss the fate of our industry, what actions need to be taken immediately, and how brands/companies can help support their favorite restaurants, bars, and chefs. Akhtar Nawab is chef and owner of Alta Calidad in New York, advisor at Prather’s on the Alley in D.C. and Otra Vez in New Orleans.With nearly 25 years of experience in the kitchen, the Kentucky-born chef of Indian heritage has embraced Mexican cuisine, connecting the layered, complex cooking and ingredients of Mexico with the Indian food he grew up eating.Nawab’s ‘less-is-more’ style of cooking has earned him critical praise throughout the years, beginning with his experience in the kitchen at acclaimed restaurants like Gramercy Tavern, Craftbar and Craft, the latter of which received three stars from The New York Times and won the James Beard Foundation’s “Best New Restaurant” Award during Nawab’s tenure. Nawab moved on to serve as the executive chef of East Village gastropub The E.U., for which he received StarChef’s “Rising Star Chef” award before striking out on his own as a partner at Elettaria. Moving towards Mexican cuisine, Nawab took the helm at popular NYC hotspot La Esquina. In 2017, Nawab opened Alta Calidad in Prospect Heights, Brooklyn. There he serves his smart and creative take on Mexican cuisine in a vibrant neighborhood atmosphere, earning a Michelin Bib Gourmand in 2018. The same year, he opened Prather’s on the Alley in Washington D.C., a modern take on a classic American restaurant with a focus on local ingredients. In April 2019, Nawab will open to Otra Vez at The Standard in the South Market District in New Orleans. Much like his own culinary style, Nawab has long admired the diverse cuisines and gastronomic influences represented in New Orleans. At Otra Vez, Nawab will continue to build on his refined style of cooking, with dishes rooted in the big, classic flavors associated with Mexican cuisine incorporating the ingredients of Louisiana. Later this spring, Nawab will open ACTQ, a more casual version of Alta Calidad serving tacos, tortas and Mexican roti at Time Out Market in downtown Brooklyn.Building on his vast food hall experience, with Choza and Indie Fresh, In May 2019 Nawab will open the Inner Rail Food Hall in Omaha, NE. His vast and intimate knowledge of food halls makes Nawab an expert in the field of operations management. Nawab has been featured in various publications, including Food & Wine, Bon Appetit and Eater, and has appeared on Food Network’s “Iron Chef America.” He was included in acclaimed cookbook Coco: 10 World-Leading Masters Choose 100 Contemporary Chefs (Phaidon, 2009) and will release his first cookbook Good For You, all about his unique take on healthy food, in 2020.

Bonnie Morales is the Chef / Co-owner of Kachka, Kachka Lavka, and Kachinka all in Portland, Oregon. She reflects deeply on the namesake of her restaurant, her grandmother whose unbelievable story laid the groundwork for “Kachka”. She took a circuitous route from family restaurant in her youth, to thinking she wanted out completely of a toxic industry, to finding immense pride in here Soviet heritage and cuisine. We discuss being at the family table and those quintessential recipes and the uncanny ability of mothers to outcook their ‘chef’ children. It was her life and business partner Israel Morales that first gave her the validation that her “weird” Russian food was amazing and needed to be brought to the people. He also reminds her how well her mother cooks said foods, keeping her motivated and humbled. We get a chance to talk service and hospitality with Israel, who is just one of many #UnsungHospitalityHeroes we hear about from Bonnie. Website - kachkapdx.com Facebook - /kachkapdx Instagram - @kachkapdx @zaichik13 Where were you born / raised? North suburbs of Chicago First job in the industry? Prep cook, server and barista at my parent's restaurant in Chicago. It was called Still Life Cafe. I was 14. Proudest moment(s) of your career? Being featured in the New York Times food section last year. Something most people don't know about you? I used to fence Food and/or drinks staples in your house? BBQ chips. Peppermint Ice Cream. Every form of dairy, especially cheese. Banyuls vinegar. Sunflower oil. Words to live by? Always think about the bigger picture. The first-generation American daughter of Belarusian immigrants, chef Bonnie Morales grew up in Chicago in a large family that brought with them the distinctive culture of food and drink of the former Soviet Union. She trained at the Culinary Institute of America, and top kitchens in New York and Chicago. Kachka opened in Portland in 2014, inspired by the food of the former Soviet republics. Kachka’s received myriad accolades, including Eater’s Best Restaurants in America from 2015-2018. Morales was named Rising Star Chef by StarChefs, and was a finalist for the James Beard Award for Best Chef: Northwest. Morales’ first cookbook, Kachka: A Return to Russian Cooking, was released in 2017.

I was fortunate to meet Gabriel many years ago at a game cooking competition which by the way he won. We have been friends ever since, having cooked together at many different events I have seen such amazing food from Gabriel. His intensity and excitement for great food and incredible flavors has taken the world by storm, ever since he opened Le Pigeon it’s been gang busters. I always love sitting there on the counter watching the cooks make incredible food in such a small environment with so much technique & flavor, all guided by Gabriel. Today we talk about alot of the hard stuff and the great stuff, such a great conversation about life and how we decide to change the course of it. Congratulations on making this amazing change and being able to share it with so many. Follow Him: @ruckergabriel Gabriel RuckerExecutive Chef and Co-Owner, Le Pigeon and CanardTwo-time James Beard Award winning Chef Gabriel Rucker is Executive Chef and Co-owner of Le Pigeon and Canard in Portland, Oregon. His edgy, highly original, and recipe-free masterpieces, evocative of French bistro signatures and classic American fare, have gained him both regional and national acclaim. When school no longer piqued his interest, Rucker moved to the kitchen where his natural talent took flight. In 2003 he landed a coveted job at Paley’s Place and, after two years in the esteemed kitchen, he moved on to the Gotham Tavern as Sous Chef. In June of 2006, Rucker opened Le Pigeon and became an overnight success. In 2018, Rucker and Fortgang opened Canard next door to Le Pigeon, an all-day cafe serving breakfast, lunch and brunch on the weekends, and in the evenings, serving up a broad wine program and wild French bar food. Canard quickly became one of the most buzzed about openings nationwide, going on to win The Oregonian’s Restaurant of the Year, Portland Monthly’s Restaurant of the Year, a Best New Restaurant James Beard Award nomination, one of the 18 Best New Restaurants of 2018 by Eater, one of Thrillist’s Hottest New Restaurants and Food & Wine names Canard’s Steamburger one of their best bites of 2019.Rucker and his team released their first cookbook, Le Pigeon: Cooking at the Dirty Bird (Ten Speed Press), in September 2013. Forwarded by Chef Tom Colicchio, the cookbook is a serious yet playful collection of 150 recipes celebrating Rucker's high-low extremes in cooking, combining the wild and the refined in a unique and progressive style, receiving national acclaim from media and chefs alike, including Andrew Zimmern’s Top Cookbooks of 2013, Food Republic’s Top 20 Cookbooks, one of Financial Times’ Books of the Year, Food Network Favorite Fall Books, and praised in UK Independent, Wall Street Journal, Eater, and The Week. It was also a finalist for the 2014 IACP Cookbook award.Rucker is one of Portland’s most respected and decorated chefs, earning many accolades, including two James Beard Awards for Rising Star Chef in 2011 and Best Chef Northwest in 2013, as well as a nomination for Outstanding Chef 2016, 2017, 2018 and 2019. He was named a Food & Wine Best New Chef 2007, one of Portland Monthly’s Chefs of the Year, and was the recipient of StarChefs Mentor Award in 2018. Le Pigeon and Canard have become some of Portland’s most critically acclaimed restaurants, earning many accolades, including The Oregonian’s Restaurant of the Year in 2008 for Le Pigeon and 2 018 for Canard. The restaurants have been featured in Travel + Leisure, The Guardian, Details Magazine, Wall Street Journal, Wine Spectator, San Francisco Chronicle, GQ, USA Today, NBC New York, Bizarre Foods with AndrewZimmern and Zimmern’s List. Le Pigeon has been included in Wine Enthusiast’s 100 Best American Wine Restaurants in 2015, 2016, 2017, 2018, and in 2019 was named to the Wine Enthusiast Restaurant Hall of Fame list. In 2018, his newest restaurant Canard was named one of the 18 Best New Restaurants of 2018 by Eater, one of Thrillist’s Hottest New Restaurants, The Oregonian’s Restaurant of the Year and Portland Monthly’s Restaurant of the Year. In 2019, Canard was named one of America’s 100 Best Wine Restaurants by Wine Enthusiast and was nominated for Best New Restaurant by the James Beard Awards.In 2019, Rucker, along with fellow Portland chef Gregory Gourdet, founded the Portland chapter of Ben’s Friends, a restaurant industry recovery group. Follow Rucker on Instagram @ruckergabriel and @fitchefpdx.

Kwame Onwuachi is one of the most acclaimed young chefs in the country. He was recently named Rising Star Chef of the Year at the 2019 James Beard Awards, and he details his story in his memoir “Notes From a Young Black Chef.” He sits down with Sophia to discuss his path into the fine dining world - starting with his childhood in the Bronx, to selling candy bars on the subway. He also talks about his time on “Top Chef” and his latest D.C. restaurant, Kith and Kin. Executive Producers: Sophia Bush & Sim SarnaSupervising Producer: Allison BresnickAssociate Producer: Caitlin LeeEditor: Josh WindischMusic written by Jack Garratt and produced by Mark FosterArtwork by Kimi SelfridgeThis show is brought to you by Cloud10 & Brilliant Anatomy, and powered by Simplecast. This episode is sponsored by ZipRecruiter, Skillshare, and LOLA.

Katie Button is at the helm of two restaurants in Asheville, North Carolina - the lively and authentic Spanish experience at Cúrate, the nationally-acclaimed tapas restaurant, and Button & Co. Bagels, influenced by Katie's upbringing in New Jersey. Chef Katie took a winding road to open her restaurants in Asheville, first pursuing science degrees at Cornell and earning her master's degree in biomedical engineering in Paris. Realizing that a life in Science wasn't for her, she changed course to the culinary field, starting as a server at one of Jose Andres' restaurants in Washington DC, volunteering on her days off to work at his avante garde restautant minibar to help prep in their kitchen, since she didn't have any professional cooking experience. Being in the kitchen made her realize that it was the place she wanted to be most, so from there, she got a position in the kitchen at New York's Jean-Georges in their pastry kitchen as an intern. From there, she moved out LA to work at The Bazaar by José Andrés, and that following Summer, she landed a postion in the pastry kitchen at elBulli, Chef Ferran and Albert Adria's legendary 3 michelin star restaurant in Spain. It was there that she met her husband Felix, and together they moved to Asheville to open a restaurant with her parents, where they eventually opened Cúrate in 2011. The classic Spanish tapas restaurant received instant attention and accolades, from mentions in The Wall Street Journal and the New York Times, and earning status as a nominee for the James Beard Foundation's Rising Star Chef award in 2014, semi-finalist for Best Chefs in America in 2015 and a nominee for Best Chef Southeast 2018 and 2019.

Chef Tu David Phu is a first generation Vietnamese-American with a rich culinary background. An alumni of highly regarded kitchens (such as: Daniel, Acquerello and Chez Panisse) his cooking reflected a wide range of cooking cultures - from the American culinary greats to classical European traditions. But his roots were quite different. His family hails from the Island of Phu Quoc, accredited as the birthplace of fish sauce in Asia. Consequently he has family roots in Award Winning Fish Sauce Production, Hung Thanh 1895. Pilgrimages back to Vietnam were often. After a decade of cooking, he began to immerse himself in the practices, ingredients, techniques, and flavors of Vietnamese cuisines.  Revisiting his favorite childhood dishes through the memory of taste, he started to cook the cuisine of his Mothers' generations-old wisdom handed down grassroots-style. In 2016 Chef Tu began garnering press and accolades with his weekly pop up dinners “AN - a Vietnamese Dining Experience.”; San Francisco Chronicle named him 2017 Rising Star Chef , featured contestant on Bravo's Top Chef Season 15, Host for ABC’s Taste Buds: Chefsgiving, nominated for a James Beard Award.   Check out his website here: https://cheftu.com/ Follow his instagram here: @cheftudavidphu

When Kwame Onwuachi was 26 he had already experienced more career highs and lows than chefs twice his age. He worked in the top restaurants, competed on the TV series, “Top Chef,” and opened his own restaurant—The Shaw Bijou when he was 25.  The restaurant was one of the most anticipated openings in the country and it closed after 11 weeks. The press roasted the young chef. How did Kwame recover after such a public failure? In his new book, Notes from a Young Black Chef, Kwame talked about how he rebounded from that failure, and delved into his childhood. After the Shaw Bijou closed Kwame opened 3 more restaurants, Michelin rated, Kith and Kin  and two  Philly Wing Fry.. On May 6th he won the Rising Star Chef of the Year award by the James Beard Foundation. His book, Notes from a Young Black Chef  has received lots of praise, and is available wherever books are sold.

Interview begins: 07:12Insight begins: 57:53Debrief begins: 1:05:28Johann Moonesinghe is the co-founder and CEO of inKind. inKind has invented a new form of finance where they purchase a bulk amount of food and beverage credit up-front from a restaurant, and then sell it to guests over time. They purchase large dollar amounts of credit in the restaurants (average $100,000) for a discount and then sell the credit to consumers as large gift cards (average $750) with a bonus. inKind was founded in 2016 and based in Austin, Texas.Learn more about inKind: https://www.inkind.com///Kevin Tien is the Executive Chef at Himitsu in Washington, D.C., and Hot Lola's in Arlington, VA. He was nominated as a Rising Star Chef of the Year by the James Beard Foundation, and has now used InKind to open two restaurants. Learn more about Himitsu: https://www.himitsudc.com/Learn more about Hot Lola's: https://hotlolaschicken.com/// This episode is sponsored by Taft, Stettinius & Hollister, a full-service law firm known for assisting entrepreneurs across the Heartland.Learn more about or get in touch with Taft: https://www.taftlaw.com/ Follow upside on Twitter: https://twitter.com/upsidefm

Nick Bognar is young and hungry. He started working in the kitchen of his mom’s Ballwin restaurant Nippon Tei at 16, and ever since then he’s dreamed of opening his own restaurant. It took leaving St. Louis and his family’s restaurant to get more training and some life lessons before he would return to his hometown. A James Beard nomination for Rising Star Chef of the year was the push he need to make his teenage dreams come true. Bognar will open iNDO in Botanical Heights, a modern Asian restaurant that will reflect his sushi training and his family’s roots in Thailand.

Two big winners at last week's James Beard Foundation Awards join Andrew on this week's show: Kwame Onwuachi of Kith and Kin in Washington, DC, and author of the new book Notes from a Young Black Chef, who was named Rising Star Chef; and Kelly Fields of Willa Jean in New Orleans, Louisiana, who was named Outstanding Pastry Chef. Both open up dramatically, both about their own lives and about a societal issues they and the industry grapple with every day. Andrew Talks To Chefs is powered by Simplecast.

Samantha Sanz is the executive chef at Talavera at Four Seasons Resort in Scottsdale, AZ. She re-invented the Spanish steakhouse concept, which features Latin and Mediterranean flavors. Samantha has been nominated for the James Beard award "Rising Star Chef of the Year" in 2019. 

Chef Jessica Largey was born and raised in the agricultural town of Fillmore, California, located just an hour outside of Los Angeles, and it turns out that growing up in a small town surrounded by orange groves, backyard avocado trees, and little else, was the perfect environment for a young chef to learn how to cook with fresh produce. It's not surprising, then, that Jessica will be incorporating Southern California's abundance of produce into the menu at Simone, her first restaurant as head chef, which opened in Downtown LA's arts district on September 20. Prior to Simone, Jessica trained at the California School of Culinary Arts in Pasadena, enrolling at just 16 years old, and from there she landed her first internship and eventual post as a line cook at Michael Cimarusti's celebrated fine dining restaurant Providence, located in Los Angeles. Her credentials in fine dining quickly added up in the years to come, most notably becoming chef de cuisine at Manresa in Los Gatos, California, under head chef David Kinch. During her time at Manresa, which received its third Michelin Star in 2016, Largey was nominated for the James Beard Foundation Award for Rising Star Chef of the Year in 2014, and was nominated again the following year, when she won the award. Jessica departed Manresa soon after, taking some time to reboot and discover her next move as a chef, and eventually landed back in Southern California, where she's now poised to open Simone. Chef Jessica Largey's Shift List: Shakey Graves - “Dearly Departed” Neko Case - “People Got a Lotta Nerve” Ben Sollee - “Mechanical Advantage” Shania Twain - “Any Man of Mine” Cher - “Believe” The Clash - “Straight to Hell (Live)” SNAP! - “Rhythm Is a Dancer” David Bowie - “Golden Years” Nina Simone - “I Wish I Knew How It Would Feel to Be Free” Nina Simone - “Mississippi Goddam (Live)” Nina Simone - “You've Got to Learn” Gap Band - “Outstanding” Aerosmith - “Falling in Love (Is Hard on the Knees)”

Dana Cowin welcomes Oakland baker/chef Reem Assil to the StreamPDX trailer to talk about her amazing journey from community and labor organizer to owner of Food + Wine’s Best Restaurant of the Year 2018. They discuss some of Reem’s signature street food dishes, Arab hospitality and why “revolutions are born in cafes and bakeries.” Reem Assil is the owner of Reem’s California – Food & Wine‘s Best Restaurant of the Year 2018 – a tribute to Arab street-corner bakeries and the vibrant communities that surround them. She is also owner and Chef of Dyafa, a fine dining restaurant that celebrates the breadth and depth of Arab culture and cuisine. Reem’s restaurants are inspired by her Palestinian-Syrian upbringing surrounded by aromas and tastes of food from the homeland and the connections they evoked of her heritage, family, and community. Before dedicating herself to a culinary career, Reem worked for a decade as a community and labor organizer, and is dedicated to social justice as a core value of her businesses. She has worked with Bay Area’s esteemed cooperative bakery Arizmendi Bakery & Pizzeria, Grace Street Catering, Penelope Bar & Lounge, and several other local Bay Area chefs. Reem was a James Beard Award nominee for Best Chef: West 2018 and San Francisco Chronicle’s Rising Star Chef 2017. Thanks to our engineer, Aaron Parecki of Stream PDX. Music by Breakmaster Cylinder HRN On Tour is powered by Simplecast.

Chef Katie Button and I spoke a few months ago at the FAB Conference in Charleston, but I’ve held onto this interview a bit because only a couple weeks after it, Katie gave birth 5 weeks early to a little boy. Mom, son, and the whole family are doing splendidly, and life is returning to normal for them, which means her husband and business partner Felix is in Spain right now with Curate Trips (check it out, you’re going to want to go), Katie is supervising the final stages of a new restaurant, and Asheville is ramping up for leaf looker season. But Katie likes to live her life with purpose and her drive to excel is strong and shows up in consistently excellent food. She was nominated by the James Beard Foundation for Rising Star Chef of the Year 2012, 2013, 2014, (and twice a semifinalist during those years), Best Chef: Southeast semifinalist in 2015 and nominee in 2018. But she’s also committed to being a responsible business owner. Cúrate and Nightbell are living wage certified and work with local companies and organizations to recycle, compost, and reduce food waste and environmental impact. And she’s working to focus more on her leadership skills, as you’ll hear in this interview. You’ll also hear someone trying to come into the room where we’re interviewing. I locked the door but forgot to put up a sign, so they’re insistent. Ha. Welcome to podcasting on location.

Sean Brock, Reed Turchi and Camille Cogswell sit down with us at Sean's restaurant, Husk Nashville, to talk about the similarities between cooking and making music, their shared love of North Mississippi hill country blues, and how happiness (or misery) influences the creative process.Sean is an award-winning chef, known for helping reinvigorate southern cooking and restoring southern foodways. Husk was recently named one of the most important 40 restaurants of the last 40 years by Food and Wine. Camille was recently was given the James Beard Award for Rising Star Chef of the Year. Reed is an accomplished slide guitarist who recently celebrated the release of his new album "Just a Little More Faith" with a special dinner collaboration with Sean and Camille. See acast.com/privacy for privacy and opt-out information.

Episode 49 features a live recording from a panel Menu Stories hosted last summer with Yelp at their beautiful headquarters in downtown San Francisco. The panel discussed the theme “Surviving and Thriving as Bay Area Restaurateurs” and included veteran chefs like Suzette Gresham (who you'll meet in episode 50), of the two Michelin starred Acquerello and newcomers like Fernay McPherson of Minnie Bell’s, who was named a Rising Star Chef by the San Francisco Chronicle last year. Listen to the episode and subscribe to the Menu Stories series on menustories.com. Music provided by Ben Sound.

Born and raised in northern New Jersey, Bruce Kalman began his career at a local pizzeria in New Jersey, and later attended a small and hands­om culinary program at Hudson County Community College in Jersey City, NJ.  Chef Kalman is a James Beard nominated Rising Star Chef and has appeared on television shows like Food Network's Chopped, Beat Bobby Flay, Esquire Network's Knife Fight,  and Bravo's Best New Restaurant. Today, Kalman is a partner in two restaurants, Union in Pasadena and Knead & Co. Pasta Bar + Market in Downtown Los Angeles.

Matthew Kenney graduated from the French Culinary Institute and, after working in upscale New York City kitchens, opened a number of his own highly regarded restaurants in New York and along the East Coast. He has earned several awards, including being named one of America’s Best New Chefs by Food and Wine Magazine and was twice nominated as a Rising Star Chef in America by the James Beard Foundation. Kenney has appeared on numerous food and talk shows, and regularly lectures on the subject of food and health, including a highly watched TEDx talk in 2011. Having grown up on the coast of Maine and being an avid outdoorsman, Kenney’s success lies within his innate understanding of seasonal and local ingredients, his classical training and extensive travel background. As a raw food chef, Kenney’s application of contemporary methods and techniques along with a firm commitment to innovative recipes and food aesthetics is leading plant-based cuisine to the mainstream. Being hailed as “Sex and the City for Food,” The Food Heals Podcast brings together experts in the field of nutrition, health and healing to teach you the best-kept natural secrets to being a hotter, healthier, happier YOU! The Food Heals Podcast is hosted by Allison Melody and Suzy Hardy – two self-proclaimed natural chicks who will rock your world and change your beliefs about health! This sexy, savvy duo provides eco-friendly advice on a variety of issues including the healing power of nutrition, living authentically, turning your passion into your career, choosing the best natural health and beauty products, the benefits of a plant-based diet and so much more! Learn more at www.FoodHealsNation.com

New Jersey native and Culinary Institute of America Grad, Chef Thomas McNaughton has what seems to be an all or nothing approach to life. Overseeing Flour and Water, Central Kitchen and Salumeria, Chef McNaughton has his roots firmly planted in San Francisco, as the Executive Chef for Ne Timeas Restaurant Group.He has been nominated by the James Beard Foundation as “Rising Star Chef of the Year” in 2011, 2012, and 2013. In 2010 Flour and Water was nominated as “Best New Restaurant."Listen and discover how Chef McNaughton became unstoppable!

This week’s guest on Chef’s Story is Thomas McNaughton, Executive Chef, ne timeas restaurant group. Chef Thomas McNaughton started working in kitchens at a very young age in Southern New Jersey. After graduating from the Culinary Institute of America in Hyde Park, Thomas moved to the Bay Area and started working at La Folie. He then went on to become sous chef at two of San Francisco’s most respected restaurants: Gary Danko and Quince. In addition to his time in San Francisco, McNaughton traveled throughout Europe to work and stage at Michell Rostang in France, Tantrise in Germany, and Sassege in Italy. The James Beard Foundation nominated Thomas for Rising Star Chef in 2011, 2012 and again in 2013, and flour + water was nominated as Best New Restaurant in 2010. In addition to flour + water, Thomas currently oversees the growth and development of Central Kitchen and Salumeria, two projects that the ne timeas restaurant group opened in spring 2012. This program was brought to you by Fairway Market. “Part of the job of being a chef in Northern California is understanding where your food comes from.” [09:00] –Thomas McNaughton on Chef’s Story

Chef Jamie Bissonnette is a graduate of The Art Institute of Fort Lauderdale. Not long after graduating, he began cooking and staging throughout the country and in Paris. Eventually, he found his place in Boston, working in some of the city's most well known kitchens. In Boston Chef Bissonnette joined forces with Ken Oringer, to develop well KO Prime, Toro and Coppa. Today, Chef Bissonnette is applying his leadership and talent in New York City, at Toro's newly opened second location. Rising Star Chef, Best New Restaurant and People's Choice Best New Chef are a few of the titles Chef Bissonnette has earn. However, it is his most recent accolade James Beard, Best Chef Northeast which makes me extremely humbled  and honored to have him on the show as a guest. Tune in to discover what it is about Chef Bissonnette that makes  him successful. 

Enjoy a delicious kitchen chat with Blackbird's David Posey, a 2013 James Beard nominee for Rising Star Chef. Experience his minimalist farm-to-table creations that will please your palate and inspire your culinary creativity. Savor the day!… Read more about this episode...

Today on Chef’s Story, Matthew Lightner comes in to talk about his journey to becoming an executive chef at Atera, New York City. Together with host Dorothy Hamilton, Matthew takes us through his journey growing up in the Midwest, moving to Portland, Oregon at the age of 18, looking for work in various restaurants in Spain and San Diego, and eventually opening his restaurant, Atera, in New York City. Beginning as a dishwasher in Oregon, he talks about learning his craft at Noma in Spain, and gaining experience from working in restaurants around the world. At Atera, Matthew’s culinary excellence is displayed in his influences from L’Auberge Del Mar (Del Mar, California), Mugaritz (Errenteria, Spain), and Noma (Copenhagen). In 2010, Matt was named one of Food & Wine’s “Best New Chefs in America”, received nominations for Rising Star Chef by the James Beard Foundation in both 2010 and 2011, and was included in Restaurant Hospitality’s list of “10 Chefs to Watch” in 2010. Tune-in to learn more about his style of cooking, and the influences behind his specialty dishes at his restaurant. Today’s episode has been sponsored by Bonnie Plants. “The techniques were so special to them, they created their own – this level of patience is not found in other restaurants.” [29:30] “The meal needs to tell a story.” [38:15] — Matthew Lightner on Chef’s Story