Chef's Story: Recent Episodes
Heritage Radio Network
Dorothy Cann Hamilton is the Founder & CEO of the International Culinary Center (founded as The French Culinary Institute in 1984). A respected leader in the education and culinary worlds, Ms. Hamilton is past Chairman of the James Beard Foundation, was the IACP’s Entrepreneur of the Year in 2013 and in 2015 was awarded the Legion of Honor from the French government and was inducted into the Academy of Distinguished Entrepreneurs by Babson College. She is a mentor for business accelerator Food-X and the creator and host of the PBS television series and weekly radio show, Chef’s Story, and is author of the book Love What You Do.
Thanks for listening to and supporting Chef's Story over the years. As many of you know, on September 16, 2016 we lost our dear friend and host of Chef's Story, Dorothy Cann Hamilton. She, among many things, was one of the most respected culinary leaders in the world. Dorothy founded the French Culinary Institute in Manhattan in 1984, which later became the International Culinary Center. Ask anybody she knew or worked with – Dorothy was a beacon of light. Her uncontrollable smile, her infectious laugh, and her love of life is how we remember her at Heritage Radio Network. As we end the year, we want to reflect on Dorothy's work with us, and share some of her on-air personality with you. Thanks for listening, and Happy New Year.
This week on Chef's Story, host Dorothy Cann Hamilton sits down with Chef Michael Coury, executive chef of OTG Management, a hospitality group that operates more than 200 restaurants and retail concepts in 10 airports across North America. While its competitors often focus on attracting licensed and franchised restaurant brands, OTG maintains full control over almost all of its restaurant concepts, which allows its menus to quickly react to changes in consumer needs.
As Concept Chef, Michael sets the culinary direction for the company. He has assembled some of the region’s hottest chefs to lend their talents to OTG’s restaurants. Coury is a graduate of The French Culinary Institute in New York City and attended the California Sushi Academy, working side by side with Master Sushi Chef Toshi Sugiura. Before joining OTG, he taught at Toscana Saporita in Tuscany and worked with celebrity chefs Mario Batali, Todd English, Charlie Trotter, Jacque Torres, and Alfred Portale.Through his creativity, passion, and unique understanding of food, he has earned two stars from The New York Times, published recipes in La Cucina Italiano and has been featured in Italian Cooking and Living magazine.
This week on Chef's Story, Dorothy Hamilton sits down with Chef Ignacio Mattos. The episode was recorded in front of a live studio audience at the International Culinary Center.
Born in Uruguay and mentored by South American grilling master Francis Mallman as well as Slow Food legend Alice Waters at Chez Panisse, Ignacio has earned critical acclaim for his signature style of bold seasonal food. Bon Appetit named him a 2012 tastemaker. The same year, his work at Isa in Williamsburg yielded a James Beard Award nomination for Best New Restaurant of the Year. He was also the chef at New York’s beloved Il Buco.
This week on Chef's Story, ICC president Erik Murnighan interviews Chef Douglas Keane.
Douglas Keane's interest in cooking developed as a young boy helping his mother in their Michigan kitchen. His desire to get a date in high-school, however, led him to enroll in a culinary class, where he scored the date, but also realized he wanted to cook. Close family friend and renowned hotelier, Stan Bromley, further influenced his desire, encouraging him to enroll at Cornell University's School of Hotel Administration, where his fascination for the culinary arts took over. After graduating with a degree that would allow him to work in any hotel of his choosing, he decided to follow his heart to the kitchen.
Currently, Douglas operates the Healdsburg Bar & Grill, and earned the title of Top Chef Master in the show's season 5 finale.
This week on Chef’s Story, host Dorothy Cann Hamilton sits down with Ed Hardy, a graduate of the French Culinary Institute and one of Washington D.C.'s top ten chefs to watch in 2016, according to UpOut.
Ed tells us all about his upbringing in Richmond, Virginia and the path that lead him to food truck success in the nation's capital.
This week on Chef's Story, host Dorothy Cann Hamilton sits down with CJ Reycraft, a graduate of the French Culinary Institute and Chef/Managing Partner of Amuse, where classic French cuisine gets a modern update.
Westfield has become one of three American chefs -- and the first ever from New Jersey -- to be given the prestigious Prix au Chef de L’Avenir (Leading Chef of the Future) Award, by the International Academy of Gastronomy.
This week's very special episode of Chef's Story features an interview with the inimitable Eric Ripert! In addition to his tenure at the world-renowned Le Bernardin, Chef Ripert has recently published the memoir 32 Yolks: From My Mother's Table to Working the Line, which Anthony Bourdain hailed as “heartbreaking, horrifying, poignant, and inspiring,”
The episode was recorded at the International Culinary Center in front of a live studio audience, and also includes a Q&A session that followed the interview.
On this week's episode of Chef's Story, host Dorothy Cann Hamilton speaks with Jonathan Gushue.
After making a name for himself with award-winning menus, renowned chef Jonathan Gushue traded in fine dining for a wood-fired grill. In December 2015, he opened his first restaurant, The Berlin in Kitchener, Ontario. The restaurant leverages the region’s farming roots and showcases a modern take on central European fare, cooked over a wood-fired hearth. It also serves as a chance to elevate the techniques and styles Gushue has learned throughout his travels in England, France and Japan.
This week on Chef's Story, Dorothy Cann Hamilton interviews Chef Wojciech Modest Amaro. In 2014, his Warsaw restaurant Atelier Amaro was awarded a Michelin Star for the second year in a row, thus becoming the only Polish restaurant to boast such an accomplishment. He is the author of two books: Nature of Polish and Polish Cuisine XXI Century, which in 2010 won the Grand Prix in the category of culinary literature at the International Academy of Gastronomy in Paris. In autumn of 2013 he became chairman of the jury of the TV reality show Top Chef, and in spring 2014 a host of the Polish edition of Hell's Kitchen.
Today's Chef's Story is broadcast from the International Culinary Center in downtown Manhattan! The executive chef of Pearl & Ash, Trae Basore, joins us to talk about his upbringing in the hometown of Walmart – "it still had a very much small town feel to it" – and the main inspiration for his career in food: his grandfather.
On this week's episode of Chef's Story, host Dorothy Cann Hamilton speaks with Chef Tom Douglas.
Tom Douglas is an executive chef, restaurateur, author, and radio talk show host. He is known for winning the 1994 James Beard Award for Best Northwest Chef. On May 7, 2012, he won the James Beard Award as Best Restaurateur. He is the author of Tom Douglas' Seattle Kitchen, which was named the Best American Cookbook by the James Beard Foundation and KitchenAid, in 2001. In 2005, he appeared on an episode of the Food Network's Iron Chef America, where he defeated Chef Masaharu Morimoto.
This week on Chef's Story, we profile Chris Himmel, Executive Vice President of Business Development for the Himmel Hospitality Group.
The Himmel family owns and operates three of Boston/Cambridge’s most successful and respected restaurants: Grill 23 & Bar, Harvest Restaurant and Post 390 Restaurant. Chris has been a fixture at the restaurants most of his life; first at Grill 23 & Bar, one of the country’s top steakhouses; next at the iconic Harvest in Harvard Square, where New England farmers and product have been the culinary inspiration for over 30 years, and now at the popular Back Bay restaurant, Post 390, known for its “Farm to Post” menus and “Kitchen to Cocktail” program.
A graduate of the prestigious Cornell School of Hotel Administration, Chris set his sights on learning from the best in hospitality, training under Danny Meyer and Chef Thomas Keller. Running the three Boston/Cambridge restaurants owned by Himmel Hospitality Group, Chris brings a deep passion for product and hospitality to each of the restaurants.
Billy Allin was born in New York and grew up in Greenwood, South Carolina. His professional culinary career began at the California Culinary Academy in San Francisco, where he graduated with honors. During his culinary program, Billy spent, first, a couple days a week, then almost every evening, working at Chez Panisse in Berkeley, California. Billy and his wife Kristin moved to the Napa Valley in 2003, and he worked at The Martini House under Chef Todd Humphries.
In 2004, Billy and Kristin moved back to the Southeast. Billy furthered his career at Watershed Restaurant in Decatur, Georgia, where he worked as a Sous-Chef for over two years. In 2006, he began the process of opening his own restaurant, Cakes & Ale, in Decatur. Cakes & Ale is modeled after Billy and Kristin’s basic dining philosophy: cook unassuming food using the highest quality ingredients and serve it in a comfortable and welcoming setting. At Cakes & Ale, Billy and Kristin have created a down-to-earth restaurant where they can express their creativity and passion for great food and drink and the diner and enjoy the experience of a truly delicious meal.
Hiroko Shimbo is an authority on Japanese cuisine who has earned world-wide recognition. She is a chef-instructor at respected culinary schools, a consulting chef to diverse food service industries and a cookbook author based in the United States since 1999. Her associates and clients comprise a domestic and international cohort of renowned food professionals, organizations and companies.
Hiroko has written three award-winning cookbooks. Her latest book, Hiroko’s American Kitchen: Cooking with Japanese Flavors, was selected from among 500 books to receive the IACP 2013 Cookbook Award as the best American cookbook of the year. Hiroko’s American Kitchen offers an entirely new perspective on Japanese cooking. Rather providing instruction for preparing authentic Japanese cuisine, the book focuses on a larger audience of cooks by integrating Japanese flavors and cooking techniques with readily available produce, meats and seafood to recreate dishes already familiar to the America table but with unique added appeal.
On this week's episode of Chef's Story, host Dorothy Cann Hamilton speaks with Mark Welker, Executive Pastry Chef of Eleven Madison Park and NoMad in New York City.
After graduating from the International Culinary Center, Welker started working at Eleven Madison Park as a line cook, and, under Chef Daniel Humm’s tutelage, he developed a passion for fine dining. Mark was named pastry sous chef in 2009 and was an integral part of developing the restaurant’s bread and pastry program, focusing his attention on local ingredients and classic New York sweets.
On this week's episode of Chef's Story, guest host Erik Murnighan, president of the International Culinary Center, interviews J. Kenji López-Alt, the Managing Culinary Director of Serious Eats, and author of the James Beard Award-nominated column The Food Lab, where he unravels the science of home cooking. A restaurant-trained chef and former editor at Cook's Illustrated magazine, he is the author of the New York Times best-selling cookbook The Food Lab: Better Home Cooking Through Science.
On this week's episode of Chef's Story, Dorothy Cann Hamilton speaks with Steven Jenkins of Fairway Markets. Jenkins is credited with having introduced countless cheeses and foodstuffs to New Yorkers (and subsequently, the rest of the United States), and continues to generate remarkable publicity and public awareness for food artisans and artisanal foods – it was actually he who popularized the use of the terms “artisan/artisanal” as well as “cheesemonger.” He is also the author of Cheese Primer.
On this week’s episode of Chef’s Story, Dorothy Cann Hamilton speaks with David Waltuck, who opened the restaurant Élan with business partner George Stinson in 2014. Élan will be closing its doors at the end of this month. Previously, Waltuck was the chef at Chanterelle, which opened in 1979 in SoHo, received various accolades, moved to TriBeCa in 1989, and closed in 2009, just short of its 30th anniversary.
Tune in for a brand new episode of Chef’s Story as Dorothy Cann Hamilton speaks with Chef Rob Bleifer. As The Food Network’s Executive Chef, he talks his intriguing culinary journey, the rise of food television, plus thoughts on recently being named the International Culinary Center ’s Adjunct Dean of Food Media.
Tune in for a brand new episode of Chef’s Story as host Dorothy Cann Hamilton is in conversation with Chef Gabe McMackin. Gabe is the Chef and Owner of the Finch. He has 20 years experience cooking in and around New England. He spent time at restaurants like Blue Hill at Stone Barns, Gramercy Tavern, and Roberta’s and worked for Martha Stewart as corporate chef for merchandising. Worked at The Mayflower, Thomas Moran’s Petite Syrah, and had his first job washing dishes and doing prep at The Hopkins Inn, all in Washington Ct. He spent a good while at Sperry’s in Saratoga, ran his own catering company and did many incredibly interesting things from publishing to roofing to business development for financial services software development companies before finding the space at 212 Greene ave which he thought he could put a small neighborhood restaurant in. He is focused on creating a living restaurant where all choices we make consider the long term health of the business and the community.
Tune in for a brand new episode of Chef’s Story , as host Dorothy Cann Hamilton sits down with none other than David Burke.
Burke graduated from the Culinary Institute of America, and soon thereafter traveled to France where he completed several stages with notable chefs such as Pierre Troisgros, Georges Blanc and Gaston Lenôtre. Burke’s mastery of French culinary technique was confirmed when, at age 26, he won France’s coveted Meilleurs Ouvriers de France Diplome d’Honneur for unparalleled skill and creativity with his native cuisine.
David Burke returned to the U.S. as a sous chef for Waldy Malouf at La Cremaillere and then for Charlie Palmer at The River Café, where he ascended to executive chef and earned three stars from The New York Times. In 1992, Burke opened the Park Avenue Café with Smith & Wollensky CEO Alan Stillman, and then, in 1996, he became vice president of culinary development for the Smith & Wollensky Restaurant Group.
Burke has been honored with Japan’s Nippon Award of Excellence, the Robert Mondavi Award of Excellence and the CIA’s August Escoffier Award. Nation’s Restaurant News named Burke one of the 50 Top R&D Culinarians and Time Out New York honored him as the “Best Culinary Prankster” in 2003. In May 2009, Burke was inducted into the Who’s Who of Food & Beverage in America by the James Beard Foundation. In that same month, he also won the distinctive Menu Masters award from Nation’s Restaurant News, naming him one of the nation’s most celebrated culinary innovators. In February 2012, Burke was honored by the culinary school at Johnson & Wales University with the Distinguished Visiting Chef Award, which is given to the world’s most influential and celebrated chefs. In November 2012, he was named Restaurateur of the Year by the New Jersey Restaurant Association. In the same month, he was honored with a Concierge Choice Award, celebrating the best in New York City hospitality, winning the best chef award. In 2013, Burke was nominated to “Best Chefs America,” a new benchmark in American cooking whereby chefs name the peers who are the most inspiring and impressive in the business. In 2013, the David Burke Group was recognized by Restaurant Hospitality magazine as having one of the “Coolest Multiconcept Companies in the Land.” The article highlights restaurant corporations with an enviable business concept that others can’t wait to replicate. In addition, it cites the numerous incarnations of Chef Burke’s creative vision, from David Burke Fishtail and Burke in the Box to David Burke’s Primehouse.
Chef Burke’s vast talents have been showcased recently on television, including season two of “Top Chef Masters,” a guest spot on the “Every Day with Rachael Ray” show and as a mentor to Breckenridge Bourbon distiller Bryan Nolt on Bloomberg’s small-business television series, “The Mentor”. In 2013, he returned to season five of “Top Chef Masters.”
Burke’s visibility as a celebrity chef has also led to consultant positions with hotels, cruise lines and food experts. Most recently, he was invited to join the Holland America Line Culinary Council alongside renowned international chefs Jonnie Boer, Marcus Samuelsson, Jacques Torres, Charlie Trotter and Elizabeth Falkner. In this capacity, Burke will consult on the cruise line’s culinary initiatives, including the CulinaryArtsCenter enrichment program, and provide signature recipes which will be featured on all 15 ships.
Chef’s Story is back for another great season as host Dorothy Cann Hamilton is in conversation with Tim and Nancy Cushman. A Boston native, Chef Tim Cushman earned a Bachelor’s Degree in Jazz & Classical Guitar from Berklee School of Music in Boston, then moved to California in the early 1980’s to pursue the music business. Cushman took a job in a restaurant, as many aspiring musicians do. That was the start of what would become a culinary adventure around the world.
He has spent years cooking around the world in Japan, France, Thailand, Italy, Germany, Hong Kong, Mexico and Taiwan. In that time, he also served for seven years as a Corporate Chef with Lettuce Entertain You in Chicago, where he developed menus for the group’s new concepts.
In 1994, Cushman launched his own consulting business, Ideas in Taste, and developed menus for a variety of restaurateurs, from independents to large operators.
Presently, Cushman and his wife, Nancy, are Co-Proprietors of o ya, an award-winning, contemporary Japanese restaurant in Boston. Since opening, he and o ya have received numerous accolades, including a 2011 James Beard Nomination for Best Chef Northeast and being named by New York Times food critic, Frank Bruni, as the #1 new restaurant in the United States in 2008.
Since its opening, the accolades have been piling up – o ya was awarded a 29 food rating in the 2011/12 Zagat Guide. Cushman was also picked as a Best New Chef 2008 by Food & Wine, which also selected o ya as one of the top 10 new restaurants in the world. Bon Appetit and Details magazines have recognized o ya as one of the top 10 sushi restaurants in the United States. Boston Magazine named o ya as the #1 restaurant in Boston in 2009, and Best of Boston for four consecutive years.
Tune in for a wonderful episode to hear what is next for this dynamic duo!
This week on _ Chef’s Story _, host Dorothy Cann Hamilton sits down with Chefs Kirsten Dixon and Mandy Dixon of the Tutka Bay Lodge and Winterlake Lodge located in Alaska.
Kirsten has been cooking in the backcountry of Alaska for more than twenty years. She is a passionate culinary student, educator, and an avid gardener. Kirsten spends most of her time at Winterlake Lodge, where she frequently teaches cooking classes in the kitchen or gives tours of the herb garden. Kirsten attended culinary school at the Cordon Bleu in Paris, and she holds a master’s degree in gastronomy (food history) from Adelaide University in Australia. She has published several cookbooks, including The Winterlake Lodge Cookbook, and is currently working on a new book project. Kirsten completed an MFA program in creative writing at Goddard College, Vermont. Kirsten has written for and has been featured in many national and international publications. Kirsten won an award for “Best Female Chef USA” for The Winterlake Lodge Cookbook at the Gourmand International Cookbook Awards in 2004.Chef Mandy Dixon frequently instructs at the Cooking School at Tutka Bay. She attended Le Cordon Bleu cooking school and continued her education at the Culinary Institute of America in St. Helena, California. She worked for the Thomas Keller Restaurant Group before returning to her family business in Alaska.
Mandy is currently the chef at Winterlake Lodge where she prepares meals and desserts for guests. She oversees and manages the La Baleine Café in Homer. She frequently travels in pursuit of culinary education and teaches often. Mandy was recently a featured chef at the James Beard House in New York. Kirsten and Mandy oversee our team of eight seasonal chefs that join us at Winterlake Lodge, Tutka Bay Lodge, the Cooking School at Tutka Bay, and the La Baleiene Cafe.
Ming’s love of cooking was forged in his early years. Ming was raised in Dayton, Ohio, where he spent hours cooking alongside his mother and father at Mandarin Kitchen, the family-owned restaurant. His experience also taught him about restaurant operations and the art of making customers happy.
Ming headed east to attend school at Phillips Academy Andover. From there, Ming continued to Yale University,earning his degree in Mechanical Engineering. During this time, Ming spent his summers attending Le Cordon Bleucooking school and apprenticing at area restaurants in Paris. After graduating from Yale, Ming moved to Paris and trained under renowned Pastry Chef Pierre Herme and then on to Osaka with Sushi Master Kobayashi.
Upon his return to the United States, Ming enrolled in graduate school at Cornell University, earning a Master’s degree in Hotel Administration and Hospitality Marketing.
Tune in to hear more from this fascinating chef as well as his path to opening Blue Ginger and Blue Dragon, authoring a plethora of cookbooks, and more!
The daughter of a foreign correspondent and a food writer, Sara Jenkins grew up all over the Mediterranean, eating her way through its cultures and learning to cook. She began her kitchen under with Todd English at Figs in Boston, then went on to work as a chef in Florence and in the Tuscan countryside, as well as on the Caribbean island of Nevis, before returning to the United States.
In September 2008, Sara opened Porchetta, a storefront in the East Village focusing on the Italian roasted pork, typically sold as street food. Her brick and mortar Porchetta has been wildly successful, receiving a four-star review from New York Magazine. In November 2010, Sara opened Porsena, where she draws on her Tuscan and Roman childhood with a pasta-centric menu. As Mario Batali put it, “She’s one of the few chefs in America who understands Italy and how Italians eat.”
Tune in to hear all about Sara’s childhood living around the world, her path to the professional kitchen, and more delectable details from her life-long relationship with Italy.
The idea of cooking as a career might have come to Evan Hanczor unconsciously. Evan spent summers strawberry picking and cooking with his family in Florida, and went to college at Tulane, in its gastronomically rich New Orleans setting. By the time he graduated and moved to Connecticut, Evan knew cooking was his calling, eschewing more schooling to take a hands-on position at The Dressing Room in Westport. Evan moved to New York City in 2009, working at Locanda Verde before nabbing a spot at Brooklyn’s Egg, where he mastered the many expressions of Southern cooking. In 2012, George Weld and Evan opened Parrish Hall, whose Northeastern culinary expressions and sustainable infrastructure earned Evan much praise. And while Parrish Hall closed, Evan returned to Egg with a richer repertoire and a continued focus on his team and community.
Hailing from Virginia and the Carolinas (the heart of American breakfast country), George Weld settled in New York in his 20s and upon opening Egg at age 33, his Southern roots were made evident in the notable breakfast menu. Between the use of traditional sweeteners and ham implemented throughout plus local and artisanal ingredients, it is no surprise that George’s enterprise has expanded to include a farm and other eatery opportunities. Also an accomplished photographer and an author, his writing can be seen posted on the popular blog Edible Brooklyn.
This week on Chef’s Story, tune in as Dorothy Cann Hamilton finds that it’s not the awards or the notoriety that fuels the fire for Chef/Restaurateur Cathy Whims. It’s the quest to offer historically-based, authentic dishes that celebrate a sense of place and a local producer’s passion that keep the beloved Portland, Oregon culinary treasure at the stove. She and her partner, David West, opened Nostrana in 2005 and quickly earned The Oregonian’s coveted designation as Best Restaurant of the Year. Nostrana is an Italian road-house in Southeast Portland serving classical and inventive seasonal dishes reflective of Cathy’s close, personal relationships with Northwest farmers.
Prior to establishing Nostrana as well as Oven and Shaker, Cathy’s take on a pizza-serving urban saloon, she was part of the kitchen and eventually co-owner of Portland’s pioneering prix-fixe Italian restaurant, Genoa. Cathy attended the University of North Carolina at Chapel Hill, where she relays to Dorothy that she majored in Latin. In the course of her professional career, Cathy has studied with Marcella and Victor Hazan at their home in Venice, and Madeleine Kamman at the highly respected School for American Chefs. Whims has cooked with Giancinto Albarello at Genoa and in his own kitchen at the Antica Torre Trattoria in Barbaresco, and with Marco Forneris at Osteria La Libera in Alba, both renowned restaurants of the Langhe. A never-ending curiosity and quest for complexity of flavors found only in simple cooking takes Whims often to Italy where she continues to make new friendships and enjoy the roots of Italian cooking.
“I realized that the food I was eating in Italy was much more restrained and much more ingredient driven and less technique and complexity driven.” [32:10] —Cathy Whims on Chef’s Story
This week on A Chef’s Story, Dorothy Cann Hamilton is Joined by Jonathan and Justin Fox, owners of Fox Bros. Bar-B-Q in Atlanta. After growing up with Texas barbecue, the Fox brothers were underwhelmed by the Atlantan barbecue after moving there in 1998. So they decided to take matters into their own hands and learn to cook barbecue themselves. In 2007, they opened the Fox Bros. Bar-B-Q restaurant. Now they are incredibly successful and are cooking up to 3000 lbs of meat in their kitchen at any given time. On today’s show, the Fox Bros. discuss what inspired them to learn to cook barbecue, how they choose what meats to cook in their restaurant, and the cooking process that makes their meat delicious enough to make them runners up for the title “Best Overall Bar-B-Q” In Atlanta.
“There’s not a lot of secrets to what we do, it’s just a long process.” [13:00] “[Brisket usually has] more fat and connected tissue. And when you slow cook it for long periods of time it’s usually going to make it a lot more tender.” [21:00]
“We want to make sure that when you come in at dinner, you’re getting the fresh stuff. And when you come in at lunch, you’re getting the fresh stuff.” [23:00]
–Fox Bros. on A Chef’s Story
This week’s featured guest on Chef’s Story is Paul Bartolotta. In 1980, Paul graduated from the Restaurant and Hotel Management Program at Milwaukee Area Technical College. His cultural education began with New York restaurateur, Tony May, owner at the time of the Rainbow Room and founder of Gruppo Ristoratori Italiani, the international food society devoted to maintaining the traditions and standards of classical Italian colleagues. Initially instituted as a six-month tour of duty for Paul, this stint evolved into a seven-year education of the highest order. Working in some of the country’s most prestigious restaurants, the aspiring Chef studied all phases of managing a first class restaurant.
Paul was Executive Chef/Managing Partner of Spiaggia, located in Chicago, from 1991 to 2000. He developed his culinary artistry in some of Europe’s most distinguished restaurants. Winner of the coveted James Beard Best Midwest Chef Award in 1994 and The James Beard Award for Best Chef Southwest in 2009, Bartolotta directed Spiaggia to every major national fine dining award. The honors include a Four Diamond Rating from the American Automobile Association, the Distinguished Restaurants of North America (DiRoNA) Award and numerous Critics Choice Awards from Chicago Magazine. Spiaggia has been honored with the prestigious Insegna del Ristorante Italiano del Mondo, presented to Chef Bartolotta by the President of Italy, Oscar Luigi Scalfaro, in May of 1997. Spiaggia received the unprecedented and coveted four-star rating from bothThe Chicago Tribune and Chicago Magazine. No other Italian Chef has been awarded four stars in any major market in the United States. Paul’s latest venture is Bartolotta’s Ristorante di Mare, located in the Wynn Hotel in Las Vegas, Nevada. This world-class restaurant serves fresh seafood flown in daily from Italy. With a stellar wine list and high reviews from national press, Paul has created a piece of Italy in the desert. This program was brought to you by Whole Foods Market.
This week on Chef’s Story host Dorothy Cann Hamilton interviews one of the new living legends of New York chefs, Bryce Shuman. Bryce tells us about his life, when he lived in the arctic, traveled to San Francisco for culinary school, and how he came to his restaurant Betony. This program was brought to you by Whole Foods Market.
“I think now I’m innately very accepting, I think that has helped me become the person that I am, I try not to judge people.” [14:00]
“I wanted it to be a fine dining restaurant, I wanted to work at a restaurant that had 3 Michelin stars and 4 stars from the New York Times, these things were important to me.” [36:00]
“There are may opportunities that will pull you away from the restaurant but you have to decide what is more important.” [44:00]
— Bryce Shuman on Chef’s Story
Chef Mark Ladner joins Dorothy Cann Hamilton for a special interview on Chef’s Story, recorded at the USA Pavilion at Expo Milano 2015! Chef Ladner touches on his childhood, his formative food memories, his career trajectory and his advice for aspiring chefs. He also explains what drove him to open his pop-up gluten-free pasta concept, Pasta Flyer. Mark Ladner is the James Beard award winning chef of Del Posto. Chef Ladner’s education began in Cambridge, MA at independently owned and operated pizza counters, followed by formal culinary schooling at Johnson & Wales University in Providence, Rhode Island. He moved to NYC in the early 90’s and worked with several well-regarded restaurateurs, before meeting Mario Batali and Joe Bastianich and opening Babbo Ristorante as Sous Chef in 1998. Ladner has since opened Lupa Osteria Romana (1999), Otto Enoteca Pizzeria (2002) and Del Posto (2005) as Chef/Partner at each restaurant. Mark co-authored Molto Gusto (Ecco, 2010) with Mario Batali. This program was brought to you by Whole Foods Market.
“I really truly believe that as long as you can make food taste the way that you like, I don’t think you need to spend a tremendous amount of time continuing to polish your culinary skills. You can waste a lot of time spelunking down the rabbit hole for culinary greatness when, in this day and age, from an entrepreneurial and business perspective there’s such a broad range of skill sets necessary to be successful in this industry. Spending too much time trying to perfect a bite of food might not be the best use of your time.” [11:00]
“Once you have your own kitchen it doesn’t necessarily mean you stop learning.” [22:00]
“There are two things I’m adamant about. One is a monkish devotion to pasta – specifically the cooking and saucing of rather than the making or stuffing of. The execution in the last several minutes is something people don’t spend enough time obsessing over. Two is knowing it’s important to remove as much variable for error from the equation before service so you can just focus on service.” [30:00]
“I don’t consider myself to be an elitist person. I need a part of me that’s able to embrace a more populist culture.” [46:00]
–Mark Ladner on Chef’s Story
Colman Andrews is an American writer and editor and authority on food and wine. In culinary circles, he is best known for his association with Saveur magazine, which he founded with Dorothy Kalins, Michael Grossman, and Christopher Hirsheimer in 1994 and where he served as editor-in-chief from 2001 until 2006. After resigning from the magazine in 2006, he became the restaurant columnist for Gourmet. In 2010, he helped launch a food and drink website, The Daily Meal, and serves as its editorial director. He is considered one of the world’s foremost experts on Spanish cuisine, particularly that of the Catalonia region, and toady he sat down for a conversation with host Dorothy Cann Hamilton for a conversation about the brown derby, his parents influence in his life, and his journey as a food writer. This program was sponsored by Heritage Foods USA.
“I was an english major, and then in fact a radio major…I didn’t spend much time studying.” [13:00]
“Theoretically if you have any interest in food or drink at any angle it should be the first place you look every morning [The Daily Meal].” [20:00]
“I hate writing. It’s terrible. It’s an awful way to make a living. It’s mentally and psychically hard. I don’t like writing – I just feel compelled to do it.” [33:00]
— Colman Andrews on Chef’s Story
This week’s guest on Chef’s Story is chef Jimmy Bradley. The chef-owner of two popular New York City restaurants – The Red Cat, The Harrison – Jimmy Bradley presides over neighborhood joint that have become destinations for guests from around the city, and the country. A purveyor of straightforward, occasionally irreverent, food and contagious conviviality, all of it wrapped up in an attitude-free package, Bradley has helped contemporary diners rediscover the intrinsic value of classic Mediterranean cuisine, reinterpreted for a modern American clientele. He and his recipes are regularly featured in The New York Times, Food & Wine, Bon Appétit, and other food publications, as well as on local and national television programs. This program was brought to you by Whole Foods Market.
“I took jobs from very early ages – I forged my working papers.” [09:00] –Jimmy Bradley on Chef’s Story
Brooke Williamson’s entire life has always been about food. Ever since she can remember, Williamson wanted to become a chef or a restaurateur. After working with some of the country’s top chefs, her dream has finally been realized in the form of successful ventures such as Amuse Café, Beechwood, and projects with chef-husband Nick Roberts, Hudson House in Redondo Beach, The Tripel and 4-in-1 concept Playa Provisions in Playa Del Rey. This program was brought to you by Whole Foods Market.
“I was a tomboy as a kid. I played sports and loved to run. Im still a very psychical person. It’s how I relieve stress. I’m not the type of person to ask for help easily.” [11:00] “I’m just as passionate about raising my son as I am running my own restaurant.” [37:00]
–Brooke Williamson on Chef’s Story
This week’s guest on Chef’s Story is Soulayphet “Phet” Schwader. Born in a small village outside the capital of Laos, “Thangone,” Soulayphet Schwader immigrated to the U.S. at a very young age. Growing up in Kansas Soulayphet recalls a youth spent clamoring for a ham sandwich instead of the traditional Laotian lunch his mother would pack for him each day. It wasn’t until he secured his first job as a fry cook, while studying philosophy in college that the possibilities inherent in his colorful background began to materialize.
Schwader began his formal education at the New England Culinary Institute in Vermont. After completing an externship at Dundee Bistro in Oregon where he was exposed to the nuances of wine and its relationship to food, Schwader came to New York to work under Patricia Yeo at AZ. Working with an award-winning team that counted Chef Pino Maffeo among its members.
When Chef Maffeo headed to Boston to open Restaurant L, he recruited Schwader as his Chef de cuisine, who was able to explore his Asian roots, playing with flavors and ingredients that lent an eclectic distinction to the acclaimed restaurant. After two years under the tutelage of the famously creative Chef, Schwader returned to New York where he would take on his first post under his trusted mentor, Laurent Tourondel, at BLT Prime in New York. He was later tapped to open one of BLT’s first outposts outside of Manhattan in Washington, D.C. As Chef de cuisine for BLT Steak, Washington, D.C., Schwader’s influence was felt in the kitchen and on the menu, leading BLT Steak to become a popular destination for many Washingtonians.
Schwader returned to New York in 2008 to work with colleague and friend King Phojanakong to open their highly anticipated restaurant Umi Nom. While at Umi Nom, Soulayphet explored his Asian heritage, incorporating flavors associated with great memories of food and flavors his mother would bring to the table growing up in Kansas and using all the techniques and influences in his culinary career to make Umi Nom a wonderful dining destination in Brooklyn.
What’s it like cooking in the White House? Find out on an incredible episode of Chef’s Story with Dorothy Cann Hamilton. She’s joined by William “Bill” Yosses, the coauthor of the book Desserts For Dummies and the former White House Executive Pastry Chef. Yosses was the successor to Thaddeus DuBois who left the same position in 2006. He served as a White House Holiday Pastry Chef for the 2006 holiday season. His most recent project has been to assist in the opening of Paul Newman’s Dressing Room in Westport, Connecticut-a restaurant utilizing locally grown, artisanal and organic food sources. Other Executive Pastry Chef experience includes Josephs Citarella in New York City; planning, designing and opening the pastry department of Bouley Restaurant and Bakery and operating the pastry department of the Tavern on the Green Restaurant in New York City. Mr. Yosses was also Pastry Chef at Montrachet Restaurant in New York City. This program was brought to you by Visit Napa Valley.
“There is a lot of scrutiny through a lot of oversight of budgets and planning and scheduling. There are many layers of that kind of work which is part in parcel of the job.” [37:00]
–Bill Yosses on Chef’s Story
This week’s featured chef on Chef’s Story is Jesse Schenker. Jesse has amassed an impressive culinary history as executive chef and owner of recette and The Gander in New York City. His contemporary approach to creating American classics is a reflection of his devotion to highly-refined technique combined with his passion for comforting and satisfying food. Growing up in Florida, Schenker experienced epicurean pleasures that quickly ignited his passion and set him on the path toward becoming a chef. He began requesting menus from his parents’ dinners and invested in a cookbook collection that has since grown to nearly 350 volumes. His clear intensity for the culinary world found an early start and has not abated since. This program was brought to you by Visit Napa Valley.
This week on Chef’s Story, hear from the world famous Alan Richman, “the most decorated food writer in history.” He has won 15 James Beard Journalism Awards, a National Magazine Award (and was a finalist five more times), and a Bronze Star for service in Vietnam. You won’t find food writers like him at the food magazines. When he received his National Magazine Award, the presenter described him as “the Indiana Jones of food writers.” He has reviewed restaurants in nearly every Communist country (China, Vietnam, Cuba, East Germany), proof that he will go anywhere for a meal. He once reviewed the Chicago restaurant owned and operated by Louis Farrakhan, not known to be a fan of Jewish journalists. In Cuba, he defied government regulations by interviewing starving political dissidents, then rewarded himself with a lobster lunch at the most expensive restaurant in Havana. In 1998, Richman was inducted into The James Beard Foundation Who’s Who of Food and Beverage in America, which recognizes culinary industry professionals for their achievements. He is the Dean of Food Journalism at The French Culinary Institute in New York, where he teaches a class in food writing. Richman’s 14 Beard awards have been presented in restaurant reviewing, feature writing, and wine writing. He has also taken the top prize, the M.F.K. Fisher Distinguished Writing Award, twice. He continues to indulge his passion for eight-course dinners (plus cheese). This program was brought to you by Visit Napa Valley.
“One of my real virtues as a writer is I can continually see things from a fresh perspective, even though i’m not the youngest guy in the world.” [04:00] “The screen is the future of food journalism.” [15:00]
–Alan Richman on Chef’s Story
This week's featured chef on Chef's Story is Traci Des Jardins, Chef/Owner of Jardinière, Mijita Cocina Mexicana and Chef/Partner of Public House.
Before opening Jardinière in San Francisco in 1997, Des Jardins worked in some of the highly acclaimed kitchens in Los Angeles, France, and New York City. Classically trained in French cuisine by some of the best chefs and restaurateurs in the world, Des Jardins style is also influenced by her Mexican and French-Acadian grandparents who taught her how to cook. Throughout her more than two decades in San Francisco, Des Jardins has continued to focus and evolve her style of cooking as well as her restaurants. Over the course of her successful career she has trained and groomed many chefs and front-of-the-house personnel, many of whom now help operate her growing group of restaurants.
In 2004 Des Jardins opened Mijita Cocina Mexicana in the San Francisco Ferry Building and in 2010 the second location at AT&T Park, combining the best of Bay Area seasonal and local ingredients with the traditional Mexican flavors of her youth. Adjacent to Mijita and located at AT&T Park, home of the 2010 World Series Champion San Francisco Giants, Traci's Public House is a sports bar serving California influenced pub food.
Known as one of the top female chefs in the country, Des Jardins is a two-time James Beard award-winner and has earned a number of industry accolades throughout her career. Des Jardins sits on the board of La Cocina, a San Francisco based non-profit business incubator and on the advisory board of Bocuse d'Or USA, joining fellow chefs in the quest to elevate culinary excellence in the United States. She is a deeply committed activist and philanthropist working with hunger-relief organizations such as Share Our Strength, Citymeals On-Wheels and other non-profits such as amfAR. This program was brought to you by Whole Foods Market.
"If you're going to own your own business you better understand what a P&L is. You can lose a lot of money very quickly if you're not paying attention." [33:00]
"I see lots of young women who come through my kitchen and when they decide to have a child never come back to the kitchen. Motherhood is enthralling and having a child is tough competition for wanting to come back and work. It's a tough dilemma for women in general." [44:00]
–Traci Des Jardins on Chef's Story
Get an inside look at the life of the legendary Peter Kaminsky on today’s episode of Chef’s Story. Peter Kaminsky is the author and coauthor of many books, including Pig Perfect, Culinary Intelligence, Seven Fires and Mallmann on Fire (with Francis Mallmann), and Charred and Scruffed (with Adam Perry Lang). He is a longtime contributor to Food & Wine and a former columnist for The New York Times and New York magazine. He’s a mentor to many chefs and is a real renaissance man. He knows as much about fly fishing as anyone, is the Creator and Executive Producer of the Mark Twain prize for American humor and was a contributor at National Lampoon in the 70’s. Tune in for some real knowledge and insight on this show! This program was brought to you by Visit Napa Valley.
“Many of the cookbooks I write in the subjects voice. You have to channel them. “It’s parody without the jokes. It has to sound like them.” [27:00] “[My advice to chefs is to] travel. You won’t be able to do that your whole life when you get tied down to a restaurant or family. So much of what goes on in the food world these days comes from travel and experiencing other peoples cuisines.” [43:00]
“Food is among the most important things in your life. On the other hand it’s important not to make it overly important. People who talk about food a lot are talking about it too much, I think.” [46:00]
—Peter Kaminsky on Chef’s Story
Hear about the virtues of culinary education, French technique and hard work on a brand new episode of Chef’s Story! Dorothy Cann Hamilton is joined by Chef/Innovator of Lincoln Center Kitchen, Ed Brown. Brown’s professional life in the kitchen began shortly after his graduation from the Culinary Institute of America in 1983, when he joined Le Parker Meridien Hotel at its New York Times three-star Maurice Restaurant as Sous Chef working beside Chef Christian Delouvrier and Chef/Maitre Cuisinier Alain Senderens. Two years later, he traveled with Senderens to Paris to work at the famous Michelin three-star Lucas Carton as Chef de Partie Tournant. In 1990, Brown joined Restaurant Associates to open Tropica, the organization’s first project in New York’s MetLife building complex, eventually overseeing the culinary programs at all of RA’s restaurants in the building. After a brief stopover at Judson Grill, Brown returned to the RA family in 1994 to serve at the helm of The Sea Grill. During his 14 years as Executive Chef Esquire magazine called The Sea Grill “one of the best restaurants in the world” and Brown, “perhaps the most impressive talent in his field.” Throughout Brown’s impressive career, he has earned 14 stars from The New York Times for such properties as Marie Michelle, Tropica, Judson Grill and The Sea Grill. This program was brought to you by Rt. 11 Potato Chips.
“All experience is good experience. I learned very quickly. The best leaders have people who want to work for them and with them. I never expect people to do what i say just because i say so i want them to believe it.” [42:00] “There is great food everywhere. A lot of great chefs taking risks, and putting forth all that effort to get the best products and procure ingredients and put together dishes beautifully.” [47:00]
–Ed Brown on Chef’s Story
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
Tune in to this week’s episode of Chef’s Story as Dorothy Cann Hamilton chats with Sean Brock again, this time to celebrate the release of his book, Heritage. Sean is the chef behind the game-changing restaurants Husk and McCrady’s, and his first book offers all of his inspired recipes. With a drive to preserve the heritage foods of the South, Brock cooks dishes that are ingredient-driven and reinterpret the flavors of his youth in Appalachia and his adopted hometown of Charleston. The recipes in Heritage include all the comfort food (think food to eat at home) and high-end restaurant food (fancier dishes when there’s more time to cook) for which he has become so well-known. Brock’s interpretation of Southern favorites like Pickled Shrimp, Hoppin’ John, and Chocolate Alabama Stack Cake sit alongside recipes for Crispy Pig Ear Lettuce Wraps, Slow-Cooked Pork Shoulder with Tomato Gravy, and Baked Sea Island Red Peas. This is a very personal book, with headnotes that explain Brock’s background and give context to his food and essays in which he shares his admiration for the purveyors and ingredients he cherishes. This program was brought to you by Whole Foods Market.
“The cuisine of the south is dictated by the terroir and geography. The south is insanely diverse.” [04:00]
“The history of Charleston cooking is amazing. if you look back you can see cuisine dating back to the 17th century. when you have that information to access – it’s amazing.” [12:00]
–Sean Brock on Chef’s Story
Tune in to this week’s episode of Chef’s Story as Dorothy Cann Hamilton continues her conversation with chef Alain Sailhac. Alain is an internationally recognized French chef working in New York City, where he holds the position of Executive Vice President and Dean Emeritus at The International Culinary Center, founded as the French Culinary Institute. Sailhac earned the first ever four star rating from The New York Times while at Le Cygne in 1977. He went on to be a chef at Le Cirque, the 21 Club and the Plaza Hotel. This program was brought to you by Whole Foods Market.
“To be successful first you have to love what you do… If you like what you do – work isn’t hard. In cooking, everything is new all of the time.” [49:00] –Alain Sailhac on Chef’s Story
This week on Chef’s Story, Dorothy Cann Hamilton continues her conversation with acclaimed chef Dan Barber. They have an in-depth conversation on GMO’s and technology in food. Dan is the co-owner and executive chef of Blue Hill and Blue Hill at Stone Barns, and the author of the forthcoming book, The Third Plate (May 2014, The Penguin Press). His opinions on food and agricultural policy have appeared in the New York Times, along with many other publications. Appointed by President Barack Obama to serve on the President’s Council on Physical Fitness, Sports and Nutrition, Dan continues the work that he began as a member of Stone Barns Center for Food and Agriculture’s board of directors: to blur the line between the dining experience and the educational, bringing the principles of good farming directly to the table. Barber has received multiple James Beard awards including Best Chef: New York City (2006) and the country’s Outstanding Chef (2009).In 2009 he was named one of Time magazine’s 100 most influential people in the world. This program was brought to you by Heritage Foods USA.
“GMO technology is really advanced in that you can take DNA from another species and just insert it.” [22:00] “In the future, I would like to become better acquainted with nature’s functioning and how to describe and promote it better and I don’t think it’s through interventions of technology.” [32:00]
“Really truly great flavor only arises out of interconnectiveness of a whole place.” [33:00]
–Dan Barber on Chef’s Story
This week on Chef’s Story, Dorothy Cann Hamilton chats with acclaimed chef Dan Barber. Dan is the co-owner and executive chef of Blue Hill and Blue Hill at Stone Barns, and the author of the forthcoming book, The Third Plate (May 2014, The Penguin Press). His opinions on food and agricultural policy have appeared in the New York Times, along with many other publications. Appointed by President Barack Obama to serve on the President’s Council on Physical Fitness, Sports and Nutrition, Dan continues the work that he began as a member of Stone Barns Center for Food and Agriculture’s board of directors: to blur the line between the dining experience and the educational, bringing the principles of good farming directly to the table. Barber has received multiple James Beard awards including Best Chef: New York City (2006) and the country’s Outstanding Chef (2009).In 2009 he was named one of Time magazine’s 100 most influential people in the world. This program was brought to you by Heritage Foods USA.
“The third plate is the basis of all great cuisines.” [04:00] “We’re a very young country and we have this freakish soil fertility.” [05:00]
–Dan Barber on Chef’s Story
Tune in to part 2 of a 2 part series with famed chef Marc Forgione on a brand new episode of Chef’s Story! Marc is one of the Iron Chefs competing on Food Network’s Iron Chef America and owner of restaurant Marc Forgione in New York City. Marc received a coveted Michelin star in the Michelin Guide New York City 2012, making him the youngest American-born chef to receive the honor in consecutive years (2010, 2011, 2012). Tune in as he recalls his successes, his failures and his future plans. This program was brought to you by Edwards VA Ham.
“2009 is the year that brought me to my knees, showed me what being humble is all about and how important one dollar is.” [11:00] “Not a day goes by where I’m working and don’t get in the kitchen. Whether working service or coming up with new dishes, I’m still very hands on with everything.” [27:00]
–Marc Forgione on Chef’s Story
Tune in to part 1 of a 2 part series with famed chef Marc Forgione on a brand new episode of Chef’s Story! Marc is one of the Iron Chefs competing on Food Network’s Iron Chef America and owner of restaurant Marc Forgione in New York City. Marc received a coveted Michelin star in the Michelin Guide New York City 2012, making him the youngest American-born chef to receive the honor in consecutive years (2010, 2011, 2012). Tune in as he recalls his childhood (his father is considered by many as Godfather of American cuisine), his first restaurant jobs and his rise to the top of the culinary world. This program was brought to you by Edwards VA Ham.
“The kitchen is like a magnet to me. Even today, I have all this other stuff going on but I have to get in the kitchen at some point every day or I get depressed.” 08:00 –Marc Forgione on Chef’s Story
Korean food is incredible – full of fermented goodness and culinary tradition, but it’s often overlooked. Find out how Hooni Kim is changing people’s perceptions of Korean Food and elevating the cuisine on a brand new episode of Chef’s Story. Chef Kim is the chef/owner of Hanjan and Danji, two restaurants that re-imagine Korean food in imaginative and inventive ways. Host Dorothy Cann Hamilton chats with chef Kim about his background in medicine, his transition to the kitchen and his passion for the food of Korea. Find out why you should trust your taste buds – not your nose – when it comes to Korean food and hear why Hooni’s ultimate dream is just to make people happy. Today’s show was brought to you by Whole Foods Market.
“Being a foodie was a hobby. Asian kids didn’t grow up to be chefs. If you weren’t smart – you ended up in the kitchen. I never thought about cooking as a profession.” [17:00] “It’s good to have rules, but ultimately I think a chef’s job isn’t about the food – it’s about people coming in to the restaurant to have a good time. It’s our job to facilitate that and it’s not always about the food.” [29:00]
“My friends should be able to come into the restaurant and before even tasting the food and say ‘This reminds me of Hooni’ ” [39:00]
“Cheese tastes amazing – but if you just smell it, you’ll never taste it. That’s the same with Korean fermented food.” [48:00]
–Hooni Kim on Chef’s Story
This week’s featured guest on Chef’s Story Katy Sparks, Executive Chef at Tavern on the Green. Dorothy Cann Hamilton is in Central Park this week as she chats with Katy, who’s background includes cooking at NYC institutions like The Quilted Giraffe and Mesa Grill. Find out what it’s like cooking at a restaurant that seats 700(!!) and comes with a storied reputation that rivals any other dining establishment in the country. From an early appreciation of food to her climb up kitchen ladders – find out how this Middlebury born culinary talent rose to the top in a candid and insightful look at her career. This program was brought to you by Whole Foods Market
“I was actually a hostess at a bar and little by little I just kept gravitating towards the kitchen because of memories of being in my mom’s kitchen – the center of the house.” [05:00] “I learned that you don’t have to be a food service to run a restaurant.” [17:00]
“The first decision you make is important – but not fatal by any means.” [22:00]
“My cooking is very personal. I’m not trying to cater to people’s needs.” [33:00]
–Katy Sparks on Chef’s Story
Michel Richard is an author, industry advocate, philanthropist, and legendary chef. Known as a pioneer of French food in America, the Brittany native knew he wanted to be a chef at 8, when he first glimpsed a restaurant kitchen. At 14, Richard apprenticed at a patisserie in Champagne, moving to Paris three years later, where he quickly rose to the top position at Gaston Lenotre's esteemed pastry shop. In 1974, he moved to America to help open a Manhattan shop with Lenotre and found himself at home in a new country. Three years later, he opened Michel Richard in Los Angeles—it was an instantaneous success. A decade later, Richard opened the stylized and quintessentially French-Californian Citrus and the following year was inducted into James Beard's "Who's Who of Food and Beverage in America." Richard then opened a series of restaurants across the country, and even in Japan. Find out what it took to transition from pastry to savory chef and hear the legendary Michel Richard reflect on his career with Dorothy Cann Hamilton on Chef's Story. This program was sponsored by Heritage Foods USA.
[Savory cooking] is fun because you have to come up with something different every day. You get to create an emotion with your cooking." [15:00]
"In 10 years America will be the best. All the young chefs want to move to America." [27:00]
–Michel Richard on Chef's Story
Fresh off winning the Outstanding Restauranteur award at the James Beard Awards, Barbara Lynch sits down with Dorothy Cann Hamilton on Chef’s Story for a candid and insightful conversation on her upbringing, her career and her current projects. Hear how “Knuckles Lynch” survived a tough childhood in the projects and went from working as a bookie in high school to becoming a world renowned chef and restauranteur. From bad business deals to meetings with Michelle Obama, get a rare behind the curtain look at one of America’s most fascinating and bold personalities in food. This program was brought to you by Fairway Market.
“At 12, I realized if I could cook for a living, I’d always have a job because people will always eat and drink.” [11:00] “My first trip to Italy was the first time I really felt I wanted to do this. In Italy you didn’t need a title you just needed to make good pasta.” [23:00]
–Barbara Lynch on Chef’s Story
Chef. Restaurateur. Author. Television personality. Environmental advocate. Philanthropist. Rick Bayless wears a lot of hats. His wife, Deann Groen Bayless has also spent nearly three decades in the Chicago restaurant business. Meet them both on today’s episode of Chef’s Story with host Dorothy Cann Hamilton. She’s chatting with the Bayless duo about their culinary journey, philosophy and current projects. Hear how they met, why they decided to focus on Mexican cuisine and how they manage to juggle so many endeavors. What makes Chicago so special? What does it take to put on a successful television show? What is real Mexican cuisine? Find out – on Chef’s Story!. This program was sponsored by Whole Foods Market.
“The only time you should become a chef is if you can’t not do it. I tried to get away from it and I couldn’t stop cooking.” [13:00] “I think a lot of people somehow think the on-air talent can do everything – it’s not true at all. Everyperson who has some sort of front-end talent needs a really strong producer or editor behind that keeps the whole thing going. Most of my success has been due to the fact that Deann is such a great producer.” [30:00]
“In the restaurant business one of the things we always try to do is create community.” [41:00]
–Rick Bayless on Chef’s Story
If there’s one thing EdMcFarland knows, it’s lobster. He’s the chef/proprietor of Ed’s Lobster Bar, a legendary NYC Seafood spot with a New England fish-house vibe featuring a raw bar, lobster rolls & fish plates. He’s this week’s guest on Chef’s Story with Dorothy Cann Hamilton and he shares his culinary journey with listeners. Find out how he found his passion for seafood and what it took to open his first restaurant with no background in business or management. Ed explains why lobster is so sustainable and why it was so important for him to have a bar element at his restaurant. This program was sponsored by Bonnie Plants
“I wanted it to be as much a reflection of New England food as New York.” [24:00] “I wish I had more of a business background. That’s the place I suffered the most – and I think most chefs do too.” [28:00]
“You have to challenge yourself every day and constantly improve on what you’re doing – even if its the same food item.” [30:00]
–Ed McFarland on Chef’s Story
Ruth Reichl may not be a chef, but she has been known to “make or break” a restaurant with her legendary restaurant reviews and food writing. The one and only Ruth Reichl is this week’s guest on a special edition of Chef’s Story, hosted by Dorothy Cann Hamilton. Tune in and hear how Ruth found food as a career and how she’s seen the role of the chef during the course of her illustrious career. She gives her perspective on a number of topics including sustainability, cultural food identity and gastronomic journalism. From women in food to celebrity chef culture – tune in and hear Ruth’s razor sharp take on the modern food landscape. This program was sponsored by Fairway Market.
“I always thought of restaurants as magical places you could be anybody you want for a while.” [03:00] “There’s always something new to do in food – it’s like a moving target. It’s not just about restaurants.” [10:00]
“A modern american chef is somebody who is really passionate about food and feed people his/her interpretation of the best food that he or she can possible imagine.” [35:00]
“If we don’t want to have a system where only rich people eat well, and we don’t want to be inundated by fast food – we have to do something and do it quickly.” [41:00]
–Ruth Reichl on Chef’s Story
It’s no secret that Marcus Samuelsson is a star. He was the youngest chef to get a 3 star review from the New York Times. He’s cooked at the White House. He’s received numerous awards – too many to count. He’s one of the most recognized and celebrated chefs working today, and he’s this week’s guest on Chef’s Story with Dorothy Cann Hamilton. Hear his thoughts on everything from cultural identity to culinary camaraderie on a candid and conversational conversation. This program was sponsored by Edwards VA Ham.
“Fashion doesn’t interest me as a medium. Style always interests me. As a chef, you don’t cook generic [food], you have a style.” [19:00] “I wouldn’t trade my experience for anything. It made me who I am. For every scar story I can tell you 10-15 camaraderie stories. There’s a sense of love in the kitchen that you can’t describe to people that aren’t a part of our industry. That’s why I stick up for my team.” [30:00]
–Marcus Samuelsson on Chef’s Story
If you love food and you’re not familiar with Wylie Dufresne, you must be living under a rock. The star-chef is the culinary mastermind behind WD50 and Alder, two of the most forward thinking “molecular gastronomy” themed restaurants in the world. On this week’s episode of Chef’s Story, Dorothy Cann Hamilton sits down with Chef Dufresne and has a conversation about his cooking, his life, his work, his family and his influences. Learn about the philosophy behind Wylie’s work and join him as he recounts the culinary journey that brought him to chef stardom. This program was sponsored by Fairway Market.
“Peeling potatoes wasn’t grueling, but it was a great life lesson” [14:00] “If I had my drothers, I would have been a professional athlete…That was never in the cards.” [18:00]
“[At my restaurants] we’re using all of the information today going backwards and tomorrow going forward.” [43:00]
–Wylie Dufresne on Chef’s Story
Lidia Bastianich is an Emmy award-winning public television host, a best‐selling cookbook author, restaurateur, and owner of a flourishing food and entertainment business. Lidia has married her two passions in life – her family and food, to create multiple culinary endeavors alongside her two children, Joseph and Tanya. Lidia's cookbooks include Lidia's Commonsense Italian Cooking, Lidia's Favorite Recipes, Lidia's Italy in America, Lidia Cooks from the Heart of Italy, and Lidia's Italy—all companion books to the three‐time Emmy‐nominated television series Lidia's Kitchen, Lidia's Italy in America and Lidia's Italy. Lidia is the chef/owner of four acclaimed New York City restaurants ‐ Felidia, Becco, Esca and Del Posto, as well as Lidia's Pittsburgh and Lidia's Kansas City. She is also founder and president of Tavola Productions, an entertainment company that produces high‐quality broadcast productions. Along with her son, Joe Bastianich, Mario Batali, and Oscar Farinetti, the team opened Eataly, the largest artisanal Italian food and wine marketplace in New York City. This program was sponsored by Whole Foods Market
"Cooking is a science – the actual act of throwing things over the fire is a chemical reaction." [09:00] "Prepare yourself – be prepared. Practice, work as hard as you can, then go out there and do the best that you can." [20:00]
–Lidia Bastianich on Chef's Story
This week, Dorothy sits down with Dan Silverman to hear his story. He is a graduate of the International Culinary Center, and has gone on to be an integral aspect of many big restaurants in New York City. Tune in to hear about Dan’s eye-opening experience leaving cooking school and working for David Bouley, and how that jump-started his career. This program has been sponsored by Whole Foods Market. Today’s music provided by Dead Stars.
Image by Robert Caplin for The New York Times
“Poetry and cooking are not dissimilar. In poetry you’re trying to convey sense of a thing or an emotion, or some experience, and I think when you cook it’s a similar aesthetic althrough translated. You’re not using words, you’re using ingredients and trying to build a complete thought of some sort.” [9:00] “It’s interesting to me what you learn after that initial push.” [36:20]
Dan Silverman on Chef’s Story
This week on Chef’s Story, Dorothy meets up with Tory McPhail, executive chef of Commander’s Palace in New Orleans, Louisiana. She asks him about growing up in a small town in Washington, and how his passion for cooking led him to travel the country to explore different cultures and culinary worlds. Tune in to hear Tory’s full story! This program has been sponsored by Whole Foods Market. Today’s music has been provided by Dead Stars.
Image from Cooking Light
“I thought I really knew how to cook and I understood what good flavors were all about, but coming down to New Orleans I didn’t know a thing about what great food really was.” [9:15]
Tory McPhail on Chef’s Story
Renowned for his culinary skills and his impeccable standards, Thomas Keller has established a collection of restaurants that set a new paradigm within the hospitality industry. In 1994, he opened The French Laundry in Yountville, a wine country landmark that has been widely hailed as the finest restaurant in the world. He followed that ten years later with Per Se, which brought the chef’s distinctive style to Manhattan. Today, both restaurants enjoy 3-star Michelin ratings, making Keller the first and only American-born chef to hold multiple three-star ratings from the prestigious dining guide. casual dining restaurants include Bouchon (Beverly Hills, Yountville, Las Vegas), Bar Bouchon (Beverly Hills) Bouchon Bakery (Yountville, Las Vegas, NYC), and Ad Hoc (Yountville). This program has been sponsored by Fairway Market.
Image credit to Deborah Jones
“Passion is not something I look for in a person…what I look for is desire. Desire is something that is always there, even when the passion subsides.” [12:00]
“You don’t let failures define who you are, you let it become a growth period.” [19:30]
“As chefs we’re trained to say yes. The minute you walk in the door, ‘no’ is not a word in your vocabulary.” [28:50]
Thomas Keller on Chef’s Story
On this week’s episode of Chef’s Story, Dorothy interviews Michael Tusk in California. Michael tells us about the things in his childhood that inspired him to get into the food world and become a chef. Later, he describes what it was like to open Quince in San Francisco. Tune in to hear the full story! This program has been sponsored by Cain Vineyard & Winery. Today’s music provided by The Hollows.
Image from Quince
“I think that I always kind of knew that I was going to go work into a professional kitchen.” [8:30]
Michael Tusk on Chef’s Story
This week on Chef’s Story, we hear the second half of Dorothy’s interview with chef Daniel Patterson, owner of Coi and author of Coi: Stories and Recipes. In this episode, Daniel talks about his passion for opening restaurants and working through the obstacles of maintaining a warm, intimate environment within them. This program has been sponsored by Heritage Foods USA.
Image from KQED
“I wanted that sense of warmth [in Coi], as if people were coming to my house.” [6:30]
“I think we have a culinary language here that’s our own, that’s distinctive.” [15:00]
“The fact is that there are never enough hours in the day for me to do what I want to do.” [21:30]
—Daniel Patterson on Chef’s Story
This week on Chef’s Story, host Dorothy Cann Hamilton travels to San Francisco to interview chef Daniel Patterson about his restaurant: Coi, and his new book: Coi: Stories and Recipes. Dorothy and Daniel got into such an interesting conversation that we had to split it up into two segments! So stay tuned for next week’s continuation of this thrilling episode. This program has been sponsored by Fairway Market.
Image from KQED
“My grandmother had this incredibly ability to show emotion through food.” [13:50]
“I was used to people who had to work for a living, and that’s what I liked. Being in a professional kitchen is very working class.” [20:50]
“In order to grow you need to risk, and in order to risk you need to fail.” [36:00]
—Daniel Patterson on Chef’s Story
Joel Viehland is combining Southern flavors with Nordic precision at Community Table in Washington, CT. Born in Chicago and raised in Milwaukee, Joel cut his teeth in a number of kitchens before making is way to Gramercy Tavern. Tune into this edition of Chef’s Story to hear why Joel was fired from Gramercy Tavern, and how the experience motivated his desire to work in small kitchens and forge his career as a chef. Hear how Joel learned to love Southern and Nordic food through his work in New Orleans and the esteemed Noma. Joel dives into the connection between memory and flavor; find out why authenticity in the kitchen can be tied to childhood food revelations. Don’t miss this week’s edition of Chef’s Story with Joel Viehland! Thanks to our sponsor, Cain Vineyard & Winery.
photo via Connecticut Magazine
“When you first move to New York when you’re young, you don’t really know where you are. It’s going to take at least two years to really figure out who you are.” [20:00]
“A lot of chefs don’t get the time to develop their palate properly.” [26:20]
“In New England, we have a fairly long winter with three months of growing season… I have to root cellar so much stuff. I need to pickle, preserve, and cure, and this is stuff I learned from Noma.” [44:00]
“If you don’t cook with flavors from your childhood, you have no frame of reference.” [45:00]
“I want people to feel healthy when they leave. I want them to feel better when they leave than when they came in.” [48:10]
— Joel Viehland on Chef’s Story
In this episode of Chef’s Story, host Dorothy Cann Hamilton asks French chef Alain Sailhac, Executive Vice President and Dean Emeritus at The International Culinary Center, about the food scarcity problem throughout his remarkable upbringing in southwest France during World War II. After the break, Alain tells us some tales about a caviar mountain, a coffee overdose, and the times he went to jail for over-salting. Finally, he talks about his time at Le Cirque. This program has been sponsored by Fairway Market.
“No, [our lack of food] didn’t make me angry, because it was the situation, you cannot do anything.” [10:30]
—Alain Sailhac on Chef’s Story
Seven months after opening Trummer’s on Main, Clayton Miller received a call from Food & Wine notifying him that he was nominated for Best New Chef. It wasn’t a short and easy road for Clay. This week on Chef’s Story, Dorothy Cann Hamilton sits down with Clay to discuss his path to chef fame and his adventures along the way. Tune in to hear Clay talk about his time in culinary school, and why he never had a doubt that he was meant to work in restaurants. Learn more about the arduous trials of a culinary school graduate, and how Clay learned to deal with long hours and low wages. Later, Clay recounts his time working under Guetner Seeger, Floyd Cardoz, and Daniel Boulud, and how those experiences help him develop his own cooking and management styles. How did Clay learn Southern cooking after so much training in French cuisine? Hear the story behind Clay’s first restaurant, Trummer’s on Main, and why he left to open Yardbird Southern Table & Bar in South Beach, Miami. This program has been brought to you by Hearst Ranch.
Image by Food & Wine.
“The larger the kitchen, the more difficult the discipline is. I saw some of the best cooking I’ve ever seen in the smaller kitchens.” [13:10]
“Fried chicken is not a hard thing to make, but when you’re cooking 2,000 pounds of it a week, it becomes difficult in a small kitchen.” [43:15]
— Clayton Miller on Chef’s Story
Joshua Skenes is the Executive Chef, and Co-Owner of two-Michelin-star Saison in San Francisco's Mission District. At Saison, Skenes takes a holistic approach to cooking by crafting food that allows diners to experience the natural sensibility of each ingredient's origin, and layering flavors to bring out the fullest expression of their taste through the use of fire. Widely praised for his innovative cooking techniques, Skenes has quickly made a name for himself on the national culinary scene as one of Food + Wine's "Best New Chefs of 2011." Learn where along Joshua's career path that he discovered his sensitive and pure palette, and how he learned to become the "Joshua Skenes Executive Chef" today. This program has been sponsored by Whole Foods Market.
image: hauteliving.com
"My first restaurant job was in a Japanese restaurant in my hometown, as a dishwasher. There was something that I liked about getting yourself organized." [7:30]
"You can learn all the fancy things in the world, but if you don't have a solid foundation, your food won't taste good." [15:30]
— Joshua Skenes on Chef's Story
On today’s episode of Chef’s Story, the guest is none other than Bobby Flay – food personality, celebrity chef, and restauranteur. Host Dorothy Cann Hamilton takes us through the beginnings of Flay’s career, from working as a busser, to getting his first start in the kitchen, going to the French Culinary Institute, and eventually becoming the chef and TV personality he is now. Learn what propelled Bobby into the food industry, and how he feels the TV and media industry has influenced his career. Although the media has brought Bobby much success, he explains that he always looks towards his being a chef first, and that his passion for food has only grown tremendously as a result. Tune-in to hear from one of the most popular chef’s in the media today! This program has been sponsored by Fairway Market.
“I was surrounded by great cooks – and that’s how you learn. That’s how you learn how to cook.” [14:40]
“The people in the industry that do know me know exactly what I do everyday. I am a cook first. Always.” [21:10]
“Just as I build the layers in my dishes, I build the layers of my career the same way – very slow.” [42:33]
— Bobby Flay on Chef’s Story
This week on Chef’s Story, Charles Phan, owner and executive chef of The Slanted Door in San Francisco, joins host Dorothy Cann Hamilton for part two of a conversation about Charles’ special memories, beliefs, inspirations, and passions of his craft. Part two explores deeper into Charles’ life, and further explains his high standards for both service and ingredients. Charles Phan was born in South Vietnam, but when his homeland fell to the Vietcong, he and his family moved briefly to Guam and then settled in San Francisco. In 1995, Phan opened The Slanted Door, a restaurant that broke the mold of the run-of-the-mill “ethnic” joint. The Slanted Door was an immediate success and has continued to garner praise from restaurant critics across the country. In 2004, Phan won the coveted James Beard Award for Best Chef: California, and has since then garnered success and popularity from critics and food professionals all over the world. Find out more about the interesting story behind chef Charles Phan on today’s episode of Chef’s Story!
This program has been sponsored by Fairway Market.
“I believe you have to learn to eat first before you learn how to cook.” [13:25]
“The role of a chef and an owner is that you need to take care of everything. You need to have the experience.” [29:30]
— Charles Phan on Chef’s Story
This week on Chef’s Story, Charles Phan, owner and executive chef of The Slanted Door in San Francisco, joins host Dorothy Cann Hamilton for a conversation about Charles’ special memories, beliefs, inspirations, and passions of his craft. Charles Phan was born in South Vietnam, but when his homeland fell to the Vietcong, he and his family moved briefly to Guam and then settled in San Francisco. In 1995, Phan opened The Slanted Door, a restaurant that broke the mold of the run-of-the-mill “ethnic” joint. The Slanted Door was an immediate success and has continued to garner praise from restaurant critics across the country. In 2004, Phan won the coveted James Beard Award for Best Chef: California, and has since then garnered success and popularity from critics and food professionals all over the world. Find out more about the interesting story behind chef Charles Phan on today’s episode of Chef’s Story! This program has been sponsored by Fairway Market.
“I went to UC Berkley to study architecture. My first class changed my way of looking at the world, and how to solve problems.” [19:30] “When your back is against the wall, and you have nothing else, you just do what you can.” [44:10]
— Charles Phan on Chef’s Story
Daniel Humm is the Executive Chef and Co-Owner of Eleven Madison Park, in New York City. Eleven Madison Park expresses the spirit of grand New York dining, with executive chef Daniel Humm's masterfully prepared pure, market-driven cuisine. A native of Switzerland, Daniel began his culinary training at the age of 14. He went on to cook at a number of the finest Swiss hotels and restaurants before earning his first Michelin star at the young age of 24, as the executive chef at Gasthaus zum Gupf in the Swiss Alps. In 2003, Daniel moved to the United States and became the executive chef at Campton Place in San Francisco, receiving four stars from the San Francisco Chronicle. Three years later, Chef Daniel moved to New York to become the executive chef at Eleven Madison Park, where, in 2008 he was named Grand Chef Relais & Châteaux. Over the course of Chef Daniel's tenure, he and the restaurant have received numerous accolades including four stars from the New York Times, six James Beard Foundation Awards (including Best Chef: New York City, Outstanding Service, and Outstanding Restaurant in America), as well as three Michelin Stars and a spot on the San Pellegrino list of the World's 50 Best restaurants. Tune-in to hear from one of the most respected chef's in the food industry today. This program has been sponsored by Brooklyn Slate.
"I've made cooking my sport. I feel like there is a race every day, and that race is service." [8:35] "I just always want to love what I do. To this day, my favorite part is being in the kitchen, being with the chefs, and creating dishes. That's my favorite part." [47:30]
— Daniel Humm on Chef's Story
Shaun Hergatt is the executive chef of Juni, a boutique restaurant which celebrates the height of the season. An intimate affair between the guest and Chef Hergatt, the 50-seat restaurant offers an evolving menu that showcases the bounty of the seasons and ingredients when they are at their freshest and finest. Each element of the unique dining experience is Chef Shaun’s creation, from the restaurant design and tablescape to the composition and presentation of his distinctive dishes. Growing up in a culinary-oriented family in Cairns, Australia, Chef Hergatt was enamored with cooking from a young age. He was exposed to a unique combination of impassioned and professional cooking by way of his Scandinavian grandmother and his father, a professional chef. At 17, the ever-ambitious Hergatt, who has always felt that cooking was “in his blood,” pursued a four-year apprenticeship at Crystal Twig, a fine dining restaurant in Cairns where he was trained in classic French cooking. In 1997, at the age of 23, he became chef de cuisine of The Dining Room at The Ritz-Carlton, Sydney, where he quickly earned international accolades including an AHA “Best Young Chef” award in 2000, while the restaurant was named “Top 5 Up and Coming Restaurants in the World” by Condé Nast Traveler and received a Gold Medal from the prestigious International Salon Culinaire. This program has been sponsored by Whole Foods Market.
“You have to know where your food is coming from. It’s about the understanding that you’ve grown and fed this animal, and that was an important lesson for me.” [8:30] “I wanted to be an all-rounded guy that knew the quality and consistency of every part of the business.” [20:10]
— Shaun Hergatt on Chef’s Story
Growing up in Rhode Island, Chris Cosentino spent his time clamming, commercial fishing, and cranking the pasta machine in his great-grandmother’s kitchen. He was raised on a cuisine particular to parts of New England where Atlantic seafood, Yankee fare and classic Italian cooking fuse into one colorful gastronomy. Creating good food was a family tradition, as Cosentino’s maternal ancestors, the Eastons, were the founders of Newport’s beloved Easton’s Sausage Company. Today, as executive chef of San Francisco’s Incanto, where he cooks in an earthy rustic Italian style, Cosentino is proving that a penchant for meats may just be hereditary. Cured, raw or roasted; traditional cut or offal, meat is his muse. Yet this meat-loving chef does not ignore produce. California is a giant garden, he says, and indeed, he can be spotted at San Francisco’s Ferry Plaza farmers market every Saturday morning, rain or shine. Cosentino’s formal education took place at Johnson and Wales. Upon graduation, he worked at Mark Miller’s Red Sage in Washington, DC. After Red Sage, Cosentino worked at Kinkead’s before moving to San Francisco to work under Traci des Jardins at Rubicon. He was then tapped by Drew Nieporent to open The Coach House on Martha’s Vineyard. Cosentino returned to California to work briefly at Chez Panisse, as well as the three-star Belon as sous chef, and as a chef/consultant at Michael Mina’s Aqua group, opening Nob Hill in Las Vegas. At Incanto, Cosentino makes his Executive Chef debut. He took over the helm of the one year-old restaurant in 2003, immediately garnering a three-star review from SF Chronicle’s Michael Bauer, the first of many critical accolades. Tune-in for another exciting episode with chef Chris Cosentino! This program has been sponsored by Whole Foods Market.
Photo by Abby Ainsworth, acqtaste.com
“When I was 14 years old, I lied and worked as a dishwasher at an IHOP. I showed up, and nine hours later, I went home. It was a big eye opener for me.” [7:09] “Know where the food comes from first, before you start a trend and change the world. That’s what Mark Miller taught me.” [23:30]
— Chris Cosentino on Chef’s Story
This week on Chef’s Story, host Dorothy Cann Hamilton is in the San Francisco Bay Area to speak with Gary Danko, executive chef his own personal restaurant, Gary Danko, located in Fisherman’s Wharf, San Francisco. Born and raised in the small town of Massena in upstate New York, he credits his parents for his strong work ethic in the kitchen. Learning the craft of cooking from his mother, Danko began his foray into food at The Village Eatery, a local eatery, at only fourteen years old. Always convinced of his calling, Danko enrolled in the Culinary Institute of America in Hyde Park, New York. After he graduated in 1977, Danko moved to San Francisco and spent the next three years working as a lunch chef at a small bookstore/bistro and as an expediter/waiter at the Waterfront Restaurant in the evening. He enjoyed this opportunity to explore the Bay Area, but eventually returned east to the traditional roots of his evolving style. Moving to Vermont, he became the chef at the highly regarded Tucker Hill Inn, where his creativity and distinctive style flourished. Afterwards, avidly following Madeleine Kamman’s career, he enrolled in her cooking school in New Hampshire where he distinguished himself at the school and at its adjacent restaurant, marking the beginning of a close friendship. Madeleine Kamman subsequently appointed Danko to Beringer Vineyards’ food and wine externship, which turned into an executive chef position at Chateau Souverain’s restaurant. After four years at Chateau Souverain, Danko left to become the chef of the Dining Room at The Ritz-Carlton, San Francisco, which then attained well-deserved status as one of the country’s finest restaurants and earned a rare San Francisco Chronicle four-star rating. In 1995, Danko won the James Beard Foundation’s “Best Chef – California” award. After leaving The Ritz-Carlton in 1996, he began working on a cookbook, and laying the groundwork for his own restaurant. In the interim he took on the challenge of launching Viognier, the restaurant at the new Draeger’s Market Place in San Mateo, California. After receiving a “Best New Restaurant” award by Esquire Magazine, he received a phone call from Michel Elkaim, the owner of Chez Michel restaurant in San Francisco, which brought Danko’s plan for his own restaurant to life. Within months of opening, the restaurant received the highest accolades possible from both San Francisco daily newspapers, and also winning the James Beard Foundation’s “Best New Restaurant” in May of 2000. Tune-in to find out how Gary went from waiting tables and working at a bookstore, to cooking at one of the most awarded restaurants known today. This program has been sponsored by S. Wallace Edwards & Sons.
“I was a pretrained student – I went to CIA for school, but Madeleine for finishing school.” [32:00] “I am big on consistency, and familiar flavors. People keep coming back to your restaurant because they like the warmth and welcome of your famous dishes.” [47:05]
— Gary Danko on Chef’s Story
This week on Chef’s Story, Jair Tellez joins host Dorothy Cann Hamilton to talk about his story to becoming a chef at MeroToro, and opening his first restaurant, Laja, located in Valle de Guadalupe, Baja California. After trying to study anthropology and law, he made his first jump into cooking when he was 13, at the Tijuana racetrack, where his father told him to go. Afterwards, he started out in the French Culinary Institute, and began an apprenticeship at Daniel. Here his eyes opened when he had to prepare 24 potatoes, and he continued learning through the rigors of a prestigious restaurant. After a brief stint at the Four Seasons in Mexico City, he moved to San Francisco to work with Roland Possot. After realizing he missed his native people, he started Laja, in Baja California. Laja pays homage to the natural richness of Baja California and supports itself with its own orchard and local producers to make a dynamic menu, rigged by what the season allows. With a yearning for opening a new restaurant in Mexico City, Jair opened MeroToro with a focus on urban food. To Jair, Laja is vertical, and MeroToro is horizontal, but both are his own, in a way. This program has been sponsored by Consider Bardwell Farms.
“At some point it [Laja] was only two cooks. It was a great, fantastic opportunity.” [27:50] “Part of being a professional means making sacrifices. The burden of understanding is on the professional, not the customer.” [29:30]
— Jair Tellez on Chef’s Story
Siblings Matt and Ted grew up in Charleston, South Carolina. When they left to attend colleges in the Northeast, they so missed the foods of their hometown that they founded The Lee Bros. Boiled Peanuts Catalogue, a mail-order catalogue for southern pantry staples like stone-ground grits, fig preserves, and, of course, boiled peanuts. When an editor of a travel magazine asked them to write a story about road-tripping their home state in search of great food, they embarked on a second career as food and travel journalists. They currently are contributing editors at Travel + Leisure and frequently write food stories for Bon Appetit, The New York Times, Fine Cooking and Food & Wine, among other publications. Ted lives with his wife, the artist E.V. Day, in Brooklyn, NY; Matt, his wife Gia, and their two sons live in Charleston, SC. On this week’s episode of Chef’s Story, Matt and Ted speak with host Dorothy Cann Hamilton about starting a boiled peanuts business, bringing Southern food to New York City, and their latest cookbook, The Lee Bros. Charleston Kitchen. With more than 100 recipes and photos, maps of walking and driving tours, and stories to accompany nearly every dish, it explains the simple but sophisticated culinary allure of the South Carolina port city, ranked number one on Condé Nast Traveler’s “Top U.S. Cities” list for the past two years and voted their readers’ favorite city in the world for 2012. Learn more about future business endeavors of the Lee Brothers, and find out how you can bring authentic Charleston cooking into your kitchen today!
“Fundamentally, our uncle was a big influence in our lives as a restauranteur.” [11:30] “We want to celebrate Charleston culture, and tradition. In this book, we have a gazpacho recipe inspired by a little French cafe in the 1980s.” [41:15]
— Matt and Ted Lee on Chef’s Story
This week on Chef’s Story, Laurent Tourondel comes into the studio to tell us his story! A native of France, Chef Laurent Tourondel parlayed his love of food at an early age into a four year program at Saint Vincent Ecole de Cuisine in Montlucon, France where he earned a “d’Aptitude Professionnelle de Cuisinier.” After graduating he received his first post in the kitchen as chef to the Admiral in the French Navy. Following this position he worked at several restaurants in France and then traveled to London where he cooked at the famed Gentleman’s Club, Boodle’s. In the years that followed he worked under such notable chefs as: Bruno Tison at Restaurant Beau Geste in Manhattan; Jacques Maximin at Restaurant Ledoyen in France; and Chef de Partie at Restaurant Mercury at the Hotel InterContinental in Moscow. Tourondel then worked at the three-star Michelin Relais & Chateau Troisgros, before taking a post as Executive Chef of C.T., Claude Troisgros’ debut restaurant in New York City. Next came a stint as Executive Chef at Palace Court Restaurant at the world famous Caesar’s Palace Hotel & Casino, followed by his return to New York City at Cello. When this restaurant closed its doors, Tourondel saw an opportunity and spent time traveling through South America, Asia and Africa, to further develop his own cooking voice. He returned to the states to open BLT Steak, BLT Fish, BLT Prime, BLT Burger, BLT Market, LT Burger in the Harbor, LT Burger in Bryant Park, LT Signature and most recently Arlington Club. Currently, he is also the Executive Chef at Brasserie Ruhlmann in Rockefeller Center in Manhattan. In October 2007, Bon Appétit magazine named Tourondel Restaurateur of the Year. This award guaranteed his place among the top in the culinary world. Tourondel has published three cookbooks, Go Fish: Fresh Ideas for American Seafood, Bistro Laurent Tourondel: New American Bistro Cooking, which earned him a 2008 James Beard Foundation Award nomination and Fresh from the Market: Seasonal Cooking with Laurent Tourondel. Tune-in to find out how Laurent manages his empire of restaurants, how he continues to find inspiration and creativity within food, and his advice for young chefs willing to break into the industry. Learn more about the award winning chef on today’s episode! This program has been sponsored by S. Wallace Edwards & Sons.
“Out of the job, I developed a passion. My next step was to go to France and work with the big guys.” [12:50] “Its not only about cooking. It’s a business.” [27:10]
“You have to trust people a lot. You have to hire the right person. It’s not easy.” [29:05]
“I think we all start because of the passion for food. At some point in your career, you reach a certain age when you want to control things, and control your own food.” [40:30]
— Laurent Tourondel on Chef’s Story
On this special episode of Chef's Story, host Dorothy Cann Hamilton speaks with Dominique Ansel, executive pastry chef of the Dominique Ansel Bakery, and the maker of the world famous Cronut. Speaking about his history working as an apprentice at the age of 16, he explains how he left school and left no room for failure. After finishing his compulsory military service, he moved to Paris to work in the kitchen of Pâtisserie Peltier. Just a year later, Ansel made the move to the legendary bakery Fauchon. He spent seven years there working for Master Pastry Chef Christophe Adam, learning the delicate balance in flavors, textures, and aesthetics necessary to produce the bakery's unique pastries. He later became responsible for Fauchon's international expansion, helping set up shops in far-flung locations such as Russia, Egypt, and Kuwait. Next, Dominique rose to fame in New York City, where he served as the Executive Pastry Chef at Daniel under celebrity chef Daniel Boulud. During his six year tenure at Daniel, the restaurant won its first 3-star Michelin rating, a 4-star New York Times review, and James Beard's Outstanding Restaurant of the Year Award in 2010. In November 2011, he moved on and became the chef and owner of Dominique Ansel Bakery in New York City. Despite being a newcomer to the pastry scene, it has already been awarded "Best New Bakery of 2012" by Time Out New York and "Best Bakery of 2012" by Metromix. In 2013, Chef Ansel received his own James Beard Award nomination as a finalist for Outstanding Pastry Chef at his eponymous bakery. Also known as the maker of the Cronut, a half croissant, half doughnut, this pastry hybrid continues to take the world by storm. Learn how Dominique was able to start his own bakery, and find the inspiration behind the makings of his pastries such as the Cronut! This program has been sponsored by Fairway Market.
"It takes a lot of personal effort. Take the time to show what cooking is about by respecting the product." [8:00] "Opening a bakery for me was a dream – I always told myself that someday, I would do something special for myself." [30:10]
"The Cronut was to challenge myself – I wanted to do a doughnut, but bring a French spirit to it." [42:00]
— Dominique Ansel on Chef's Story
This week on Chef’s Story, Dorothy speaks with Brooks Headley, Head Executive Pastry Chef at Del Posto in New York City. Tying together his early passion for music and drumming with food and dessert, he talks with Dorothy about performing as both a musician and a chef, finding his start reading cookbooks, and utilizing his Italian roots as an inspiration in his dishes. In May of 2013, Headley won the prestigious “Outstanding Pastry Chef” from the James Beard Foundation for his work at the New York restaurant, Del Posto. As a recent graduate, he tells Dorothy of his story finding a job as a file clerk after graduation, and ultimately ditching the suit and tie and finding a job at cooking at Galileo da Roberto Donna. Eventually, Headley moved on to work at The Ritz-Carlton and Tosca, and to Los Angeles where he spent time in the kitchen under master bread baker Nancy Silverton at Campanile. Unable to stay away from the East coast, Headley crossed the country again to return to DC, this time to assume a position at acclaimed Komi, where he ran the pastry program. He made his New York debut briefly at Compass, where he became known for imaginative renditions of classic desserts, as in his signature deconstructed key lime pie. But as soon as he discovered that Del Posto was in need of a pastry chef, he leaped at the opportunity to join the Batali-Bastianich family, work under Executive Chef Mark Ladner, and return to his Italian roots. Learn more about Brooks Headley’s story and inspiration, and the latest desserts that he continues to explore and invent today. Looking to step up your dessert and pastry game? Tune-in to learn from one of the most highly recognized pastry chefs today! This program has been sponsored by Consider Bardwell Farm.
“When the guests come in, it’s our job to give them an experience that blows them away.” [10:50] “It’s our job, especially at the end of the meal, to deliver to the guests what they want.” [40:20]
— Brooks Headley on Chef’s Story
This week on Chef’s Story we have John T Edge, who actually, (for the first time in this show’s history) is not a chef! Nonetheless, Mr. Edge is known throughout the food industry as a writer and educator, especially within southern culture. Edge holds an MA in Southern Studies from the University of Mississippi, and an MFA in Creative Nonfiction from Goucher College. He is director of the Southern Foodways Alliance, an institute of the Center for the Study of Southern Culture at the University of Mississippi, where he documents, studies, and celebrates the diverse food cultures of the American South. His magazine and newspaper work has also been featured in ten editions of the Best Food Writing compilation. In 2009, he was inducted into Beard’s Who’s Who of Food & Beverage in America, and in 2012, he won the James Beard Foundation’s M.F.K. Fisher Distinguished Writing Award. Edge talks about a variety of topics in today’s episode, ranging from the history of the South and the Civil Rights Movement, the rise of southern chef’s and southern cuisine (Sean Brock and Chris Shepherd), and how he works within the Southern Foodways Alliance to further educate those interested in southern food. Tune in today to learn more about the history, cuisine, and inspiration behind southern cooking from the expertise of John T Edge! This program has been sponsored by White Oak Pastures.
“I think what we have in the South, because of the Civil Wars and the Civil Rights Movement, I want them to think more about the Civil Rights movement, because that to me is the defining struggle.” [15:30] “There are more and more students looking to get a Master’s degree on Southern Studies.” [40:23]
“My dream for the south is that we acknowledge our ugly past and work towards a beautiful future.” [45:30]
— John T Edge on Chef’s Story
Today on Chef’s Story Michelle Weaver comes to us from Charleston Grill in Charleston, South Carolina to talk with us about her chef’s story! A native from the south and growing up in Alabama, Chef Michelle Weaver was raised with a passion for cooking, from learning at an early age the importance of farm-to-table, to growing up cooking with the freshest ingredients from her mother’s extensive garden and farm, and experiencing the true taste of the soil. Upon receiving her formal training from the New England Culinary Institute which taught her the intimate, hands on approach, Chef Weaver first began her journey as an intern in the French-style kitchen of Chef Daniel Bonnot. Following school, Chef Weaver began cooking in the kitchen of Chef Bob Waggoner at The Wild Boar restaurant in Nashville and subsequently moved with him in 1997 when he took over at Charleston Grill. Working as the Executive Sous Chef, Chef Weaver eventually stepped into the spotlight as the hotel’s Executive Chef, part of the Charleston Place Hotel, an Orient-Express property. Tune-in to truly learn and understand the passion needed to becoming a chef, and how Chef Weaver was able to get to her position today. This program has been sponsored by White Oak Pastures.
“At first I wanted to be a marketing director, but I kept coming back to food and beverages.” [13:20] “Charleston was a port city, all of these influences influence the cuisine, and create change.” [39:10]
— Michelle Weaver on Chef’s Story
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
Sean Brock is the executive chef of Husk, based in Charleston, South Carolina, with a new location also opening in Nashville, Tennessee. Born and raised in rural Virginia, the experience of growing his own food with his family sparked his interest in becoming a chef. Growing and cooking everything he ate, Brock explains that he really saw food in its true form. Beginning his career as a chef tournant under Chef Robert Carter, Brock quickly rose up the ranks to become an executive sous chef at Lemaire Restaurant in Richmond, VA, then an executive chef at the AAA Five-Diamond Hermitage Hotel in Nashville, TN, an executive chef at McCrady’s Restaurant, and finally his second restaurant with Husk, just down the street from McCrady’s. His appearances include being on the “Next Great Chef” episode of “Food Network Challenge,” (in which he was the winner), and battling it out on “Iron Chef America” in December 2010. Learn from the award winning chef himself about what it really means to be a chef, such as learning to make your own seasonings like vinegar and salt, and utilizing them in your own dishes. Also discover Brock’s latest experience at Cook it Raw in Japan, wherein a group of prestigious chefs explore a different cuisine by creating a unique dish within a new environment. Tune-in to be inspired by the executive chef himself! This program has been sponsored by S. Wallace Edwards & Sons.
“I’ve always known I was going to be a chef.” [7:15] “The most important thing is to set an extremely long, untainnable goal. It’s all about the push and the drive to get there.” [17:22]
—Sean Brock on Chef’s Story
Sara Moulton, a once reluctant on-air personality, is now one of the preeminent chefs on television. From behind the scenes with Julia Child, to being Gourmet magazine’s in-house chef, and correspondent to Good Morning America, Sara has shaped the way of our American palate, both visually and viscerally. Hear her culinary journey on this week’s episode of Chef’s Story, as Sara recalls her experience working under Lydia Shire at The Harvest Restaurant, volunteering with Julia Child and interviewing with Andre Soltner before finding her career path in broadcast media. Hear her thoughts on why women are hard wired to be successful in the kitchen and how food television has helped revolutionize the way we eat and cook in this country. This program was sponsored by Fairway Market.
“Women are hard wired to multitask and to take stress. I found women to be far more even keeled under pressure than men [in the kitchen].” [24:00] ‘”Being alone in front of a camera is hard!” [32:00]
“My mission [with food television] was to help working women get food on the table mid-week.” [33:00]
–Sara Moulton on Chef’s Story
Chef Marc Vidal is bringing a history of Catalan and French food to Boqueria. On this week’s episode of Chef’s Story, Dorothy Cann Hamilton is joined in the studio by Marc to talk about the original Boqueria- a vibrant market in Barcelona. How did the market influence Marc’s culinary senses at an early age? Hear about Marc’s training in France, and how French cooking differs from the Spanish tradition. Why did Marc come to the United States, and what did he learn through working in Miami kitchens? Hear Dorothy and Marc discuss tapas culture, and the idea of small plates in the New York City restaurant scene. Learn all about Iberico ham, bread and tomatoes, and other traditional Spanish tapas. This program has been brought to you by Whole Foods.
“Every single day I work in the restaurant business, I fall more in love with it.” [8:45] “I would say from my experiences that the French are more focused on the product than the technique.” [19:00]
“In Spain, tapas are a way of life. They’re fun, and they’re easy to share. And people here- they like it.” [27:20]
— Chef Marc Vidal on Chef’s Story
Alexandra “Alex” Guarnaschelli is an Iron Chef, Food Network celebrity chef and the world-renowned executive chef at both New York City’s Butter restaurant and award-winning The Darby restaurant. She is also a television personality on the Food Network shows Chopped, Iron Chef America, All Star Family Cook-off and The Best Thing I Ever Made. She hosts Alex’s Day Off and The Cooking Loft on Food Network and Cooking Channel In 2012, she was crowned America’s Next Iron Chef on Iron Chef America, currently the only woman with that distinction and only the second female ever to obtain that honor. On this week’s episode of Chef’s Story, hear Alex’s story – from growing up as the daughter of esteemed cookbook editor Maria Guarnaschelli to culinary education across the world, to eventually finding her own style in the kitchen. This program was sponsored by Fairway Market.
“Everybody has a culinary identity that they base on their childhood and the repertoire of dishes they were exposed to.” [04:00] “I do think a big part of defining your cooking is what you buy and where you buy it from” [39:00]
“I like competition shows because they show the human side of people – that they are fallible, make mistakes and they crave being a hero” [41:00]
–Alex Guarnaschelli on Chef’s Story
Daniel Boulud is a world renowned chef and restauranteur hailing from a farm just outside Lyon, France. He is chef and owner of several of the top restaurants around the globe, including Daniel, the 3 Michelin Star New York City restaurant. Daniel has been in the restaurant industry since he was a teenager, learning and apprenticing in France. He left his home at 14 to become a chef and moved to the city of Lyon to live with his uncle. He did a three year apprenticeship in Lyon before moving to Paris, and later coming to the States. In 1980 he took his first job in America in Washington D.C. as a chef, and later moved to New York City to be a part of the restaurant culture here. On this weeks episode of Chef’s Story, Daniel Boulud relays to us an overview of his culinary journey, beginning in France and through his move to Washington D.C. to New York. He lets us in on the secret to the success of ‘Daniel’ and the importance of being mentored and trained, as well as the rigor and dedication needed to become a successful chef and entrepreneur. This program was sponsored by Fairway Market.
“Winning is having someone come in for the first time and discovering the restaurant and having them hooked, thats what counts. Even 20 years later, when somebody comes for the first time to the restaurant and discovering the restaurant” [02:30] “It’s very difficult for a casual chef who has only worked in casual places to be come a master chef”. [31:35]
“It’s really rewarding, because it feels like a family. And people come to the restaurant not only for me, but for the family as well”. [41:00]
–Daniel Boulud on Chef’s Story
With summer quickly approaching, get into the spirit of the barbecue season! Hear the story of pit-master Kenny Callaghan of Blue Smoke, one of the premier BBQ restaurants in New York City on this week’s Chef’s Story. Kenny’s story is an unconventional one: after starting work at the age of 14 cooking fast Italian food, Kenny found himself in Florida where he learned the true nature of Barbecue and gained a true passion for it. Then moving to New York, he worked a series of jobs in fine dining, moving up the line in the kitchen and in the world of chef’s, earning credibility and experience that would eventually land him a job at the Union Square Cafe. After eight years of running a kitchen, Callaghan became a known name, and he joined up with a team of BBQ enthusiast’s to see if they could bring the spirit of this southern cuisine to New York City. Blue Smoke was the result. Their goal is to pay homage to all the different regional styles of southern BBQ, and bring the knowledge of fine dining into the BBQ world. Don’t miss this fascinating story of hard work, honest training, and mouthwatering anecdotes! Thanks to our sponsor, BonniePlants.
“When I started being a chef, it wasn’t the most popular thing to do.” [24:30] “I always tried very hard everyday, i always took my job very seriously, if I ever made a mistake I took it personally, and I marked it to the hard drive, and I never made that mistake again.” [25:10]
“I see a restuarant very much like a house or a boat, once you stop working on it it falls apart.” [38:45] — Chef Kenny Callaghan on Chef’s Story!
Chef Francois Payard is one of the most highly regarded and critically acclaimed pastry chefs in the world. Hear him recount his culinary journey this week on Chef's Story. After moving to New York City in 1990 from traveling around Paris honing his skills in three-star Michelin rated pastry kitchens, chef François Payard began his New York City career at Le Bernardin and Restaurant Daniel where he earned recognition in the kitchen as the 1995 recipient of the James Beard Association "Pastry Chef of the Year" award, honoring him for his unique pastry designs and high attention to flavor. In 1997, Payard opened his first Pâtisserie and Bistro with Payard Pâtisserie and Bistro on Manhattan's Upper East Side. Currently, Payard has locations in Brazil, Japan, Caesar's Palace in Las Vegas, and New York. Tune in and get to know the endearing French-born pastry mastermind on an insightful episode of Chef's Story. This program was sponsored by Hearst Ranch.
"Our business in pastry is almost like a florist. If you have two weddings at the same weekend, what can you do? You'll sleep 2-3 hours a night. During holiday's, you'll be in the basement baking!" [08:00] "I think people used to understand that you have to pay your dues before you make it. The problem now is maybe the TV, it's changed the philosophy of people. They dream of being the Next Iron Chef but they forget that you need to pay your dues to get there. TV gives you the wrong image of things. What we do doesn't come easy. Most people spend 10 hours a day in the kitchen to be where they are right now." [25:00]
"A bakery is convivial. A pastry shop is something much more refined – where you find creations that you wouldn't find at a bakery." [35:00]
–chef Francois Payard on Chef's Story
Meet Chef Dale Talde, a first generation Filipino American who made a splash on Top Chef All Stars and is the chef/owner at TALDE, Pork Slope and Thistle Hill Tavern. Chef Talde has been named Food & Wine’s 2013 People’s Best New Chef for New York City, and is one of the most talked about chefs in the industry right now. On this week’s episode of Chef’s Story, hear about his rise to stardom from cooking pancakes as a kid to cooking at an Outback Steakhouse in Chicago and messing up chicken entrees horribly. From cultural identity to multi-tasking in the kitchen – get some serious insight from a world-class culinary talent. This program was sponsored by Whole Foods Market.
“You have to work on the things you’re not good at.” [15:00] “Cooking is like the stock exchange – you multitask, hear something being barked in your ear, continue to work and remember what was yelled in your ear – it’s a skill set school never fully teaches you.” [22:00]
“If you don’t empower your staff to be creative – you’re doing a disservice to them. That’s what spurs them and makes them better chefs.” [45:00]
–Chef Dale Talde on Chef’s Story
Tony Maws is a non-traditional chef – an “idealist with a kitchen” might be a more appropriate job description. His ideology: that local, seasonal and sustainably sourced ingredients are intrinsically better, and that these ingredients form the most significant part of what makes great food great. Tune in to this week’s episode of “Chef’s Story” and meet the Cambridge, MA based chef. Learn about his restaurant, Craigie On Main, and hear his culinary influences and the journey he took to become the renowned chef he is today. This program was sponsored by S. Wallace Edwards & Sons.
“My mom is my harshest critic in a very loving way.” [07:00] “I love my restaurant -this will always be my baby – but I’d love to do something more rustic, casual and louder.” [19:00]
“I get to cook for people every day and put smiles on their faces – I never take that for granted. It’s powerful.” [21:00]
–chef Tony Maws on HeritageRadioNetwork.org
Joaquin Baca is the unsung hero behind the Momofuku empire. After answering a Monster.com ad, he met David Chang and went on to become co-owner of Momofuku, opening Noodle Bar, Ssam Bar and Ko with Chang. Years later, he has gone on to open Brooklyn Star, a family-style Old American restaurant in North Williamsburg that offers comfort food in the best way possible. On this week’s episode of Chef’s Story, chef Baca sits down with host Dorothy Cann Hamilton and shares his culinary journey – from growing up in different countries across the world to opening his own restaurant with his own two hands and a barebones staff. This program was sponsored by Hearst Ranch
“All we wanted [at Momofuku] was for somebody to pat us on the back and say ‘you’re not terrible.’ ” [18:05] “I learned in the opening [of Brooklyn Star] that I don’t ever want to do anything by myself again.” [25:40]
“Brooklyn Star was my chance to do what’s near and dear to me in a less filtered fashion.” [31:50]
–chef Joaquin Baca on Chef’s Story
Seamus Mullen is an award-winning chef, restaurateur, and cookbook author. He is the chef/owner behind Tertulia. Tune in to this week’s episode of Chef’s Story as Dorothy Cann Hamilton chats with Seamus about his homesteading Vermont upbringing, his time spend ex at Mugaritz learning the Basque Cuisine, and the opening of his first restaurant, Tertulia. Find out how the communal, fun-first culture of Spain was his inspiration behind Tertulia and learn how he did everything he could to make his New York City restaurant feel uniquely Spanish. Learn more about the inspiration behind his book Hero Food: How Cooking with Delicious Things Can Make Us Feel Better, which highlights 18 ingredients (“Hero Foods”) that help him manage his symptoms of arthritis. This program was sponsored by Cain Vineyard & Winery.
“Food is not a product – it’s a part of our culture. We’ve lost our way at some point and we’re starting to find it now. We’re at a crisis point.” [14:00] “There are some people who still expect a gumbo style risotto-y gloppy mess of rice thinking that’s what paella should be because that’s what they’ve had in the US.” [42:00]
“I always tell the guys in the kitchen – good technique is good technique, it doesn’t matter what you’re cooking.” [44:00]
–Seamus Mullen on Chef’s Story
Get to know Judy Joo on this week’s episode of Chef’s Story! Judy is one of the four Iron Chefs for the UK and the Executive Chef for The Playboy Club London, which launched in all of its 1960’s glamour this summer. Judy went to Columbia University where in addition to earning a Bachelor’s of Science degree in engineering, she explored New York’s diverse culinary offerings and whet her palate for gastronomic adventures. For several years, she embarked on a career on Morgan Stanley’s fixed income trading floor, but Judy still felt the lure of the kitchen and decided to pursue her true passion and enrolled at the French Culinary Institute. She went on to work in Saveur magazine’s test kitchen developing recipes, researching food traditions and writing. Judy also started Slow Food USA’s first inner city Slow Food in Schools project in Harlem at The Children’s Storefront School, where she was a math tutor. Tune in to hear her culinary journey in her own words, and find out why Iron Chef is still one of the most stressful, yet rewarding, things in her life! This program was sponsored by White Oak Pastures
“Growing up in New Jersey – cooking wasn’t presented to me as a career choice. I didn’t consider culinary as a career until much later.” [03:00] “Science is part of cooking, inherently!” [10:00]
“Iron Chef is one of the most stressful things I’ve done in my entire life.” [30:00]
“I generally pull from all over. I’m a French trained, Korean born, British chef!” [32:00]
–Chef Judy Joo on Chef’s Story
Acclaimed Chef George Mendes opens up on an intimate conversation with Dorothy Cann Hamilton on this week’s episode of Chef’s Story. A first-generation American born to Portuguese parents, George Mendes has fond memories of the elaborate, festive meals his family would prepare while he was growing up in Danbury, Connecticut. Hear his culinary journey in his own words, from culinary school to Bouley to San Sebastian in Spain and eventually, many restaurant jobs later, opening Aldea in New York City. Find out how the lessons he learned working the back of the house with some of the most seminal chefs in the world helped shape his cooking style and turned him into the chef he is today. This program was sponsored by Whole Foods Market.
“I grew up around a lot of good cooking and that’s what planted the seed. My mom made home cooked meals 5-6 times a week.” [04:00] “Having a really sharp knife is the start of everything. Too many cooks come in the kitchen with expensive knives that aren’t sharp. To me – that’s useless.” [18:00]
“You can have a basic dish of 3 ingredients but it can sing off the table if you pay attention and do it right with discipline, focus, passion and skill.” [26:00]
“I think it’s important for a chef to know the basics but evolve and learn modern technology while keeping an open mind.” [36:00]
–George Mendes of Aldea on Chef’s Story
Discover the fascinating world of high-end catering on a unique episode of Chef’s Story. Tune in as host Dorothy Cann Hamilton is joined by catering chef Jenny Glasgow of Oliver Cheng Catering & Events. Find out how restaurant cooking and catering cooking are completely different and how events can be stressful, hectic and miraculous. From fashion events to two person wedding parties, hear some incredible stories from a woman who has seen an enormous variety of culinary and logistical challenges. Hear how problem solving, shipping, plating and staffing all come into play for catering and why Jenny tries to stay away from dishes with pasta or risotto due to their time sensitive nature. This program was sponsored by Cain Vineyard & Winery.
“I try not to serve pasta. To do it to the standards I’d like for 500 people at once [is impossible.]” [14:04] “Last year alone I did somewhere from 250-300 custom menus for events. No two events are alike, we don’t want to do cookie cutter events.” [22:22]
“When you’re catering you have to safeguard against everything that could possibly go wrong.” [33:25]
–Jenny Glasgow of Oliver Cheng Catering & Events on Chef’s Story
Michael Lomonaco has NYC and Brooklyn in his blood, and he’s here to share his culinary journey on Chef’s Story with Dorothy Cann Hamilton. Tune in and hear what it was like growing up in Bensonhurst in an Italian American family and cooking things like zeppoli and cranberry beans at home. Hear how Michael quit acting to pursue cooking by attending culinary school, and eventually going on to cook at Le Cirque and the 21 Club. Listen in as he recounts his experience as the Executive Chef at Windows on the World at the World Trade Center during 9/11, and describes his current position as Executive Chef/Partner at Porter House NY. This program was sponsored by Brooklyn Slate.
“On the job training is great – but it’s not the full immersion that you can get in an academic setting.” [19:28] “Food has become entertainment. Today people don’t buy tickets to a show – they go to a bar or a restaurant and that’s the show.” [27:00]
“In order to be free as a creative person – you need to really know your instrument. The French are famous for calling the stove the piano.” [29:30]
–Chef Michael Lomonaco on Chef’s Story
Who needs knead? We’re talking bread on this week’s episode of Chef’s Story as Dorothy Cann Hamilton is joined by the one and only Jim Lahey. Jim is the founder of Sullivan Street Bakery, New York’s premier bakery, where he has become renowned not just for his bread, but for his Roman-style pizza, rustic Italian pastries and cookies. Jim is also the author of two cookbooks, My Bread: The Revolutionary No-Work, No-Knead Method and My Pizza: The Easy No-Knead Way to Make Spectacular Pizza at Home. Hear Jim’s incredible story of bouncing around schools in Long Island, going to art school, living in Italy, dealing with health issues and eventually finding his way to Sullivan Street to pioneer bread in New York City. This program was sponsored by Route 11 Potato Chips.
“I think of bread as a living blob and a living colony that has its influences and factors.” [22:00] “When it comes to using yeast, obviously the fresher and more viable the inoculate is, the better or more predictable your result will be.” [26:00]
“I can’t sell you the work of a lot of decisions, effort and knowledge if I don’t know how to reign it in and replicate it.” [29:00]
“In order for bread to have flourished and survived – it must have been easy to do.” [41:00]
–Jim Lahey of Sullivan Street Bakery on Chef’s Story
This week on Chef’s Story, we get the chance to hear from Amanda Cohen, the young talented chef/owner behind Dirt Candy, the breakout “vegetable restaurant” that was recently awarded 2 stars in the New York Times. Amanda grew up in Ontario, and through travel and experimentation she found her way to cooking school in New York. She fell in love with camaraderie in the kitchen and never looked back – eventually taking a huge leap of faith and opening a tiny East Village restaurant to bring her vision of modern vegetable-focused cooking to life. Hear what makes Dirt Candy stand apart from other “vegetarian” restaurants that are focused on lifestyle instead of ingredients. Find out how clever dishes like Portobello Mousse emulate the flavor and texture of foie gras, and how the Dirt Candy menu hardly feels vegetarian. Amanda’s vision is a unique one – and listeners are sure to fall in love with her on Chef’s Story. This program was sponsored by 360 Cookware.
“Surprisingly for somebody who loves vegetables, I’m not a farm girl” [05:02] “I think you see a lot kinder kitchens now where people want others to learn and they are more willing to share, but when I started it was every man for himself.” [15:50]
“You get to a point where you want to do your own thing.. I had a voice I wanted to share what I loved doing and what food could be and I wasn’t going to be able to do it in any other kitchen.” [21:15]
“Vegetarian restaurants have very little to do with vegetables. They tend to be more dedicated to the lifestyle of vegetarianism as opposed to really promoting vegetables.” [22:08]
–Amanda Cohen, chef/owner of Dirt Candy on Chef’s Story
Today on Chef’s Story, host Dorothy Cann Hamilton is joined by New Orleans restauranteur, television personality, community activist and cookbook author John Besh. He discusses the historical significance of Louisiana foods and the collaboration of Creole and French cultures to create the indigenous New Orleans cuisine. Besh talks about his first culinary memories of family meals with rabbit and squirrel and his intrigue in the restaurant industry from an early age. He tells how his time in the military helped to shape his view of the culinary world and inspire him to lead a team in a positive and effective way. Besh looks back at the devastation of Hurricane Katrina and how the community came together over red beans and rice and the efforts to help those in need by employing hurricane affected residents and feeding those without food. Tune in as this James Beard Award winning chef and author talks about his journey to culinary stardom, his passion for local sourcing, and the importance of preserving the culinary history of New Orleans. This program was sponsored by Route 11 Potato Chips.
“Creole is really a beautiful mixture, a cultural gumbo so to speak, of French, Spanish, African, German and Italian cuisines all thrown into this pot.” [6:44] “I was bitten by the restaurant bug early – I enjoyed bussing tables and coming to the kitchen early and preparing. It was pleasureable – I really enjoyed the interaction with people and the idea of food bringing people together and making everybody happy.” [18:33]
“What the Marines gave me was an understanding of a mission. If the mission in this case is, as a cook, to set your station and be ready to serve your guest flawlessly, understanding that mission allows you to prioritize everything in your day.” [22:25]
“Food is such a powerful tool – and it can be used for good! I found that out, and that’s what’s been driving me ever since.” [48:01]
–chef John Besh on Chef’s Story
This week on Chef’s Story, Dorothy Cann Hamilton sits down with Jacques Torres, also known as “Mr. Chocolate”. Jacques is a master pastry chef, and a teacher of the pastry arts. Tune into this episode to hear Jacques talk about competing in pastry and becoming a Meilleurs Ouvriers de France (MOF). Dorothy and Jacques discuss the differences between culinary and pastry cooking, and the types of people who become pastry chefs. Hear Jacques talk about his experiences cooking for Pope John Paul II, and why he decided to leave the kitchen and start a chocolate shop. Now, Jacques has chocolate stores in locations such as Dumbo, Downtown Manhattan, Chelsea Market, and more! Listen in to hear more about Jacques’ entrepreneurial spirit and his sense of accomplishment. This episode has been sponsored by 360 Cookware.
“I love to use the techniques from another professions in what I do- like the molding from a dentist to make sugar, for example. [17:45] “The French think if you add more butter, you make things better!” [40:30]
“Don’t have a huge ego. After all, we just play with food.” [45:00]
— Jacques Torres on Chef’s Story
This week on Chef’s Story, Dorothy Cann Hamilton sits down with two of New York’s most interesting restauranteurs, visionaries and renegades – Michael Chernow and Daniel Holzman, the men behind the highly successful Meatball Shop chain. From their early days scrapping and hustling at age 14 and working at various restaurants and bars across New York City to their present day reality as successful businessmen, hear their journey from start to finish. Listen in as they recall the early discussions that eventually led to the opening of the first Meatball Shop, which was wildly successful from the start. Hear about their trials, tribulations, expansion plans and the genesis of their vision and brand. This program was sponsored by Hearst Ranch.
“We were so lucky on so many levels when we opened up – because the economy was tough, [The Meatball Shop] was a date that you could afford.” [29:59] “If you’re expanding and growing you have to dress for the job you want and plan ahead.” [41:59]
–Daniel Holzman of The Meatball Shop on Chef’s Story
“The general philosophy we use is put your staff first and everything else falls into place.” [39:33]
“Nobody is afraid of a meatball – you can drop one in front of anybody internationally and they know what it is.” [43:00]
–Michael Chernow of The Meatball Shop on Chef’s Story
This week’s guest on Chef’s Story is none other than Missy Robbins, Executive Chef of A Voce in NYC. Hear how she discovered food growing up in Connecticut and traded art, psychology and photography for gastronomy. Find out how staging for Charlie Trotter eventually turned into a move to New York City to work in various kitchens and eventually become the Executive Chef at Spiaggia and then A Voce. Like many chefs, moving up the ranks in the restaurant world helped shape Missy’s technique and perspective immensely. From managing staff to developing style – get to know one of the most interesting and dedicated chefs working in America today. This program was sponsored by 360 Cookware.
“To the young chefs listening – in hindsight I wish I had gone to work for one more chef. I could have used one or two more years gaining more skills… Once you get to a certain level, it’s hard to go back.” [26:28] “When I’ve made people sous chefs in my kitchens that don’t have the skill level, it backfires – on them because they’re gunning for a job they aren’t ready for and on me because they can’t lead my cooks.” [30:32]
“After 5 years of working with a chef you don’t know who’s food your cooking any more – you’ve morphed together and hopefully have a synergy you’re working with.” [40:01]
–chef Missy Robbins on Chef’s Story
This week on Chef’s Story, host Dorothy Cann Hamilton is joined by
American chef in Paris Daniel Rose, chef/owner of Spring restaurant in
France. He discusses his education in Paris and the parallels between
his philosophy studies and cooking. Hear Rose talk about the
importance of cooking in French culture and the way in which he came
to cultivate an incredible relationship with French cooking that
eventually led to the opening of Spring. Learn about Rose’s experience
as a young cook in France and the invaluable knowledge he gained that
he now passes on to his team. Tune in as Rose talks about opening a
restaurant and what excites him in the culinary world today. This program was sponsored by White Oak Pastures.
“All the restaurants in NYC today are essentially French restaurants. The technique is different, but the way they’re constructed and the way the customer interacts with them is very French.” [19:20] “You’re never really ready to open your own place. The only thing that makes you ready for it is when you decide to do it.” [30:15]
“I realized that the thing I liked [most] about cooking wasn’t the cooking, but all the other things I was learning.” [31:56]
–chef Daniel Rose on Chef’s Story
This week on Chef’s Story, Dorothy Cann Hamilton is joined by chef Bill Telepan of Telepan Restaurant in NYC. Tune in and hear how Bill went from working at delis and local restaurants to attending culinary school, traveling to France and eventually helping open Judson Grill and starting his own restaurant, Telepan Restaurant. Hear what it was like cooking in NYC in the late 80’s, before the local sustainable movement started to take shape. Listen as Bill tells stories of working for legendary restauranteurs like Daniel Boulud and David Bouley and what challenges he faced along his professional culinary career. Also hear what Bill’s been up to as Executive Chef of the Wellness in the Schools program, helping improve the food and food education in NYC public schools. This program was sponsored by Cain Vineyard & Winery.
“As a cook, you go work at places and you take the best of what you learn, mash it together, go inside your heart and soul and find your own cuisine.” [15:10] “You have to be true to yourself….if it works, great. If it doesn’t, you can’t be throwing pizzas on the menu because that’s what everybody wants to eat and it’s simple.” [21:45]
“It’s not just about what you do in a kitchen – it’s about what’s going on outside [the restaurant].” [29:48]
“The thing you gain in [sourcing locally] is flavor. There’s many environmental factors that are important, but the fact that the carrot was pulled on Tuesday and you have it in your refrigerator on Wednesday is very important to me – and people notice it.” [35:50]
“The job of school food is so hard because they feed a million kids a day in 1,500 schools. It’s hard to keep track of that. Our program goes in, helps and works alongside them to give them confidence and training and through osmosis change the culture of the school.” [41:20]
–chef Bill Telepan on Chef’s Story
This week on Chef’s Story, Dorothy Cann Hamilton is joined by renowned Argentine chef Francis Mallmann, chef/owner at 1884 in the Argentine wine region of Mendoza; Patagonia Sur, in Buenos Aires; and the Hotel & Restaurant Garzon in Uruguay. Find out why he traded French haute cuisine for a different approach and started to focus on grilling and fire. Hear his seven techniques for cooking with fire, and learn about how his South American influences informed his career. Tune in as Francis tells listeners about “The Uncertain Edge of Burnt”, and gives tips for grilling and cooking with heat! From cowboy culture to French technique, learn all about the many sides of chef Mallman, Latin America’s pre-eminent chef. This program was sponsored by Whole Foods Market
“When you admire chefs a lot, and I think the same can be said for musicians and painters, you just try to copy things – especially when you’re young.” [13:15] “It takes about 20 years of cooking to find your own [culinary] language.” [14:00]
“People think of fire as a powerful and male thing, but fire for cooking is an extremely fragile and feminine thing… The beauty of cooking with fire is patience and reading what’s happening and then trying to get things exactly the way you want.” [17:05]
“France is still very strong in my cooking. You can’t see it, but that training is still with me.” [21:20]
“It’s very easy to use sauces and confuse people with lots of things on a plate, but I don’t like that type of cuisine.” [25:20]
“I don’t believe in harmony in food – I like dissonance. Harmony when you eat is for babies, when we grow up we need dissonance. If everything is salty, it’s no good. It’s nice to have one part extremely salty and nice and then mix it up with the rest.” [22:15]
–chef Francis Mallmann on Chef’s Story
This week on a special edition of Chef’s Story, Dorothy Cann Hamilton sits down with Jorge Collazo, Executive Chef for the NYC Department of Education. Find out what challenges come along with serving 860,000 meals to students in New York City in 1,700 schools! From menu design to research and development, learn more about what goes into feeding New York City’s students and how Jorge and his team are constantly working to make more whole foods and fresh ingredients available in all city schools. Hear why Michelle Obama’s efforts helped so much and what plans are in store for the future. This program was sponsored by White Oak Pastures.
“A couple of years ago through a stimulus grant [from the Obama Administration] we were able to add a few hundred pieces of equipment to our school kitchens.” [25:56] “Portion sizes have increased. This is causing a lot of concern about cost. Everybody welcomes these changes – the issue is that they are unfunded.” [28:44]
“I would love to see students come to breakfast – it’s offered at no cost in all schools to every student.” [32:50]
“Our volume allows us to get very good pricing from companies. They want to be associated with us, they recognize who we are.” [37:30]
“Cultural diversity is alive and well, and real, and something that everybody is aware of and wants to address as far as their food choices – but you also have to think about kids as just being kids.” [40:10]
–Jorge Collazo, Executive Chef for NYC Department of Education on Chef’s Story
This week on Chef’s Story, Dorothy Cann Hamilton sits down and chats with one of the founders of New American Cuisine, award-winning chef Alfred Portale of Gotham Bar and Grill. Listen in as Alfred remembers his Italian-American upbringing in Buffalo, NY and explains how he fell in love with food through French cookbooks and found his way to culinary school and eventually in a kitchen in France. Hear how Gotham Bar & Grill was born and how it challenged the way fine dining was viewed in New York City. Find out why quality of ingredients is so important to Alfred and how art, architecture and design all inspire him in his creations. From his achievements in the kitchen to his endeavors in jewelery and furniture making, discover the brilliance of Alfred Portale on this episode of Chef’s Story. This program was sponsored by Fairway Market.
“Nowadays – there are so many excellent chefs in this country that it’s not as critical to [spend time in France]. That wasn’t really the case when I graduated culinary school.” “At the time Gotham opened – the well reviewed restaurants were formal. If you didn’t know a lot about wine or pronounce certain things you were sneered at. What I thought back then was why not create a dining experience with excellent food and service that doesn’t have all that pretension?”
“Now more than ever, it’s all about the quality of ingredients and modern technique which fortunately have gotten better and better.”
“After 26 years, we continually analyze the operation, work on menu, work on who we are and how to improve. Our early success was because we figured out what customers want and we continue to ask ourselves that same question.”
–Alfred Portale of Gotham Bar and Grill on Chef’s Story
This week’s profiled chef on Dorothy Cann Hamilton’s “Chef’s Story” is legendary Spanish chef Jose Andres. Chef Andres has been credited with the popularization of small plates in America. He is one of the leaders in the molecular gastronomy movement and his flagship restaurants minibar in Washington DC and é in Las Vegas focus on technological preparations. Find out what his life was like growing up in Spain with Ferran Adria and others to cooking in the Navy and hear how Jose eventually ended up in Washington DC and became head chef at Jaleo. Learn more about how Jose brought the concept of tapas to the states and how he helped influence an entire generation of chefs and restaurants. This program was sponsored by Hearst Ranch.
“I grew up surrounded by farmers, in tune with the seasons, shopping with my mom and cooking at home every single day.” “Life has a plan for every one of us. Sometimes we try to fight that plan – but I try to go along with the plan.”
“I believe food is an important issue. It’s beyond sharing a great bottle of champagne or food with friends – it’s much more powerful than that…I’m trying to change the lives of people through the power of food.”
“I always follow the flow of life – and life takes me to fascinating places.”
–Chef Jose Andres on Chef’s Story
This week on Chef’s Story, Dorothy Cann Hamilton is joined by famed Italian chef, restaurateur, writer, consultant and educator Cesare Casella. Cesare shares some of his memories cooking at Vipore in Lucca, Italy before coming to the states and tells stories of bread, lardo and broth in his family growing up. Find out how authentic Italian cuisine, Nouvelle cuisine and molecular gastronomy all inspire Cesare and how he plans his menus. Learn how the world of food differs from Italy to the United States and how Cesare is trying to promote his idea of simple, honest and classic cooking with his latest book, “The Fundamentals of Italian Cuisine”. This program was sponsored by Hearst Ranch.
“Each region in Italy has different ingredients, but their philosophy is the same: respect the ingredients, and cook with simplicity.” “The difficulty is not how to find the product – but how to cook the right way and show the proper respect to the ingredient. My philosophy [in cooking] is: simple, honest and classic.”
–chef Cesare Casella on Chef’s Story
Author, chef, restauranteur and “The Father of Modern American Cuisine”, Jonathan Waxman, joins Dorothy Cann Hamilton on this week’s episode of Chef’s Story. Jonathan explains how meeting Alice Waters and cooking at Chez Panisse influenced his career as a chef. Though he never imagined he’d cook growing up – Jonathan quickly fell in love with high quality ingredients and improvisational cooking and eventually went on to open Barbuto, a critically acclaimed restaurant in New York City’s West Village. Hear how the Berkeley California movement helped shape our nation’s culinary identity for years to come and how Jonathan Waxman played a crucial role in the creation of what we know as “Modern American Cuisine”. This program was made possible by White Oak Pastures.
“It’s inspiring the way Alice Waters teaches people – I thank her to this day.” “Tunnel vision provides you with a platform to do well.”
“When we opened up Barbuto I didn’t think anyone would come. It’s now evolved into my favorite thing I’ve ever done in my life. It’s not just Italian, it’s not just New York, it’s not just me. It’s a real connection between my customers, my farmers, my wine guys and everybody else. It’s a big fat party and a collaboration between everybody. ”
“Synthesizing cuisine to the bare essentials is really what good food is all about.”
–chef Jonathan Waxman on Chef’s Story
This week on Chef’s Story, Dorothy Cann Hamilton sits down with acclaimed Austrian born chef Kurt Guenbrunner of the Michelin-star restaurant Wallse. Hear about his memories of garden fresh cooking in Austria and his experiences working under David Bouley at various restaurants. Kurt explains why the concept of “gesamtkunstwerk” , or how elements play together, is at the heart of what inspires him. From art and architecture to music – find out what makes Kurt’s cooking and restaurant design stand out from his contemporaries. Learn more about the importance of water in the 21st century, and why minerals are so important for your health. Get an inside look into the Austrian way of life on a warm and inspiring episode of Chef’s Story. This program was sponsored by Whole Foods Market.
“The biggest compliment I ever got for my food was when Bill Grimes said ‘New York never knew about Austrian food and now we can’t live without it!’ ” “If you do the right thing – the right thing will happen to you.”
“All my restaurants need to have a connection to art and architecture. It’s what I call gesamtkunstwerk – when all the elements play together.”
“The only difference between my restaurants and my house is that there’s money involved in my restaurants.”
–chef Kurt Gutenbrunner on Chef’s Story
This week’s guest on Chef’s Story is none other than Jonathan Benno – Executive Chef of Lincoln Restaurant and former chef at Per Se. onathan tells the story of how he went from Hawaii to the Bay Area and worked his way through some of the most celebrated kitchens in the country. Find out what it was like being the opening chef at Per Se and how Jonathan’s vision for Per Se helped inform his future endeavors as a chef. Jonathan is a humble team oriented chef, sometimes referred to as a “gentle giant” in the culinary industry. Tune in and hear his story straight from the source! This program was sponsored by Hearst Ranch.
“It was in Hawaii that I realized I wanted to pursue food as a career and wanted to become a chef.” “The goal [with Per Se] was to bring that level of product driven refinement that is so special about The French Laundry to New York.”
“With Lincoln Restaurant, I wanted to take traditional italian cuisine and take it to a very modern and unique location in Lincoln Center.”
–chef Jonathan Benno of Lincoln Restaurant on Chef’s Story
This week’s guest on Chef’s Story is Anita Lo, chef and owner of Annisa restaurant in NYC and author of “Cooking Without Borders”. Citing multicultural influences, Anita explains how she fell in love with food growing up in Michigan and traveling the world with her self proclaimed “food tourist” family. From France to Iran, Anita took cues from all of her travels and experiences before opening Annisa, in New York’s Greenwich Village. Find out what it took to open Annisa and how Anita has found continued success through her cooking, media appearances and writing. What was it like working with David Bouley? How did 9/11 affect the success of Annisa? How did the Food Network affect Anita’s career? Tune in to Chef’s Story and hear the whole story! This program was sponsored by Whole Foods Market. Learn more about “A Second Helping Fundraiser” that Anita is involved with here.
“I’ve always called cooking a lifestyle choice of the obsessive compulsive.” “I was taught French cuisine – I had to learn Asian cuisine.”
“David Bouley taught me about ingredients. He was farm to table before anybody else was.”
“I’m a nocturnal person which fits well with having a restaurant that’s only open for dinner.”
–chef Anita Lo on Chef’s Story
This week’s featured chef on “Chef’s Story” with Dorothy Cann Hamilton is winner of the James Beard Rising Star Chef award Christina Tosi of Momofuku Milk Bar. Baking is in Christina’s DNA – and she explains how growing up studying mathematics and Italian ended up pushing her along her baking career. Hear how she went from baking late night at college to eventually going on to become one of the worlds most well respected and renowned pastry chefs. From Bouley to WD-50, Christina has seen all different sides of the culinary experience. Find out what ultimately brought her back to her passion – baking. Order from Milk Bar online here. This program was sponsored by Whole Foods Market.
“Sugar translated into energy for me – it always had.” “I’m resourceful by nature and while I love a hunt for a Fleur de sel it’s about finding something in your cupboard and finding a way to give it a new creative life”
“What I love most about food is attaching to something and really ‘getting’ it.”
–pastry chef Christina Tosi on Chef’s Story
World renowned and critically acclaimed chef and baker Ron Ben-Israel is this week’s guest on Chef’s Story. Ron is the chef and owner of Ron Ben-Israel Cakes in New York City and is known for his famously detailed wedding and special occasion cakes. Hear how he went from serving in the Army to becoming a modern dancer in Israel before coming to New York City to pursue his passion in baking. Learn more about Ron’s cake making process and why he has been called the “Manolo Blahnik of wedding cakes”. This program was sponsored by Fairway Market.
“Owning a business and committing to serve people’s special occasion is a big order. Miraculously, nothing went wrong in the beginning but I quickly realized I will always need backup equipment and ingredients.” “Baking a wedding cake is a little bit like a military operation…Some complex cakes will have 7 people working at the same time on one cake.”
“It’s always scary. No matter what level you’re at there’s always a risk.”
“I like being in the public eye. I get excited about my cakes, I like to talk about my cakes, I have an ego!”
–Acclaimed chef and baker Ron Ben-Israel on Chef’s Story
This week’s guest on Chef’s Story is David Kinch. David Kinch is a dean at the International Culinary Center and the chef-proprietor at the two Michelin-starred Manresa in the Bay Area. Tune in to hear how French cuisine and culinary culture attracted him to the kitchen, and why cooking helps fulfill his desire to see the world. Hear the things he’s learned along his culinary journey and why to this day motivating staff and creating a healthy team atmosphere remains one of the hardest things to achieve in a kitchen. Find out how David wants to encourage American regional cuisine and how he takes advantage of the terroir in California by sourcing from the nearby Love Apple Farms. This program was sponsored by Fairway Market.
“When I started working in kitchens and realized how deep it was in terms of learning and knowledge, it encouraged my wanderlust. I realized it would be a great opportunity to see the world.” “You are only as good as the people who work for you and who you will inspire to carry out your vision. You can’t micro-mange every little thing.”
–chef David Kinch on Chef’s Story
This week’s guest on Chef’s Story is Robert Surles, better known as Chef Bobo, Executive Chef at The Calhoun School and a leader in the school food revolution. Tune in to hear how he discovered cooking and went from a freelance chef at ING to cooking for Derek Jeter. Chef Bobo explains how he tries to transform the way children eat in cafeterias at schools, and why it’s not always easy to break bad food habits. From fresh pasta to salad bars to chicken etouffee, Chef Bobo has dedicated his career to making sure kids are introduced to the highest quality foods and learn about healthy eating. This program was sponsored by Hearst Ranch.
“Kids [actually] love vegetables!” “Our chefs not only cook the food, they serve it. They encourage the kids. There’s something magic about that white jacket we take out there.”
“High school seniors that have eaten my food at the school for 10 years can’t even eat at fast food restaurants anymore. The overlying taste has become offensive to them.”
–Chef Bobo on Chef’s Story
This week on Chef’s Story, host Dorothy Cann Hamilton is joined by the “Pastry Provocateur”, Pichet Ong. Pichet describes how he fell in love with food at an early age and his Chinese upbringing helped encourage his sweet tooth. Learn how he climbed the culinary ladder from begging Alice Waters for a job at Chez Panisse, to working at Jean Geroges, and eventually opening many of his own establishments, including the new bistro Sugar and Plumm. Hear how after his first attempt at opening a restaurant failed, his work as a consultant kept him focused and taught him to build a team of business partners to help him focus on what he loves most – cooking. Hear his plans for Sugar and Plumm, which will feature everyday comfort food and, of course, delicious desserts. This program was sponsored by The Heritage Meat Shop.
“It’s not me to be sitting behind a desk and pushing buttons, I’d rather be making something and getting my hands dirty.”
“I always consider myself as somebody who was born to eat. I’d eat quail, frogs legs, anything I could get my hands on.”
“I love the way after I smell after a full day of cooking pastries and cakes”
“Appetizers are a great way to show off different possibilities in cooking.”
“In savory cooking its very popular to use every part of the animal. I don’t see why the same concept can’t be applied to baking”
–pastry chef Pichet Ong on Chef’s Story
This week on Chef’s Story, host Dorothy Cann Hamilton is joined by Paul Liebrandt, British-born acclaimed chef of Corton in NYC and subject of the film “A Matter of Taste”. Hear all about Paul’s unexpected journey into the food world, from working with Marco Pierre White to Raymond Blanc at Le Manoir aux Quat’ Saisons to Pierre Gagnaire and eventually becoming a chef in his own right at 24 years old at Atlas in NYC. Find out how his father’s military instincts and values helped shape Paul’s work ethic in the kitchen and how he had to overcome many different cultural and communication gaps along his culinary journey through Europe. Paul also shares his thoughts on some modern gastronomy trends and the careers of Ferran Adria and Rene Redzepi. This program was sponsored by Cain Vineyard & Winery.
“My father instilled in me that if you want to do something at the very best level, you have to aim for the very best and give more than the guy next to you.” “When I went to Paris, the hardest part wasn’t the cooking – it was the language barrier.”
“I’m still finding my voice as a chef and individual. You never stop learning.”
–chef Paul Liebrandt on Chef’s Story
This week on Chef’s Story, host Dorothy Cann Hamilton chats with chef, author, actress, model and television personality Daisy Martinez. Daisy explains how her culinary education helped accelerate her career and put her in a position to work with Lidia Bastinaich before going on to host her own food television shows. Find out how all of her past lives came together at the right time and “Daisy Cooks” on PBS helped turn Daisy Martinez into a household name. Hear why food is so emotional to Daisy and find out how she uses her familial instincts to make cooking a practice of passion and love. Find out the true meaning of Latin food on a personal and warm-hearted episode of Chef’s Story. This program was sponsored by White Oak Pastures
“I’ve been cooking all my life. I learned at the knee of two very dynamic women in the kitchen, women who taught me to say ‘I love you’ by breaking open something hot, blowing on it and putting it in my mouth.” “Food has to make sense to me emotionally.”
“I have to give props to women who work the line because it’s not a glamorous job – it’s very difficult. You need to have thick skin. When you walk into a kitchen that’s run by a women, the vibe is totally different.”
–chef and television personality Daisy Martinez on Chef’s Story
This week on Chef’s Story, host Dorothy Cann Hamilton interviews Executive Chef of Gramercy Tavern and recipient of the 2012 Outstanding Chef Award from the James Beard Foundation, Michael Anthony. Hear how he went from Indiana University to Japan to Paris and eventually ended up becoming a world renowned chef. Hear about the many lessons he learned while working with Shizuyo Shima in Japan and how she made sure he stayed on the right track. From cleaning grease traps to working with Daniel Boulud, learn how sometimes the most unlikely paths lead to success in the culinary universe. This program was sponsored by Whole Foods Market.
“A good chef always knows what’s going to happen three steps ahead.” “The reality is that every chef dreams of being able to control their cooking in a small setting but if you want to take care of a large group of people…. scale is really important. Some restaurants are set up to last a lifetime, and Gramercy Tavern is one of those restaurants.”
“My goal is to create more avenues than road blocks [in the kitchen]… we’re always looking for people that come into the restaurant with a sense of connection to the world around them. Gramercy Tavern was founded on the idea of belonging to its community.”
–Michael Anthony, Executive Chef of Gramercy Tavern on Chef’s Story
This week on Chef’s Story, Dorothy Cann Hamilton is broadcasting from the International Culinary Center with guest and internationally recognized French chef Andre Soltner. Andre tells the story of how he went from wanting to follow in his fathers footsteps making cabinets to following his mother’s advice and becoming a chef. From his early internships to the beginnings of Lutece Restaurant in 1961, learn how Andre became such a well accomplished and respected chef. Listen is as he explains why celebrity chef culture has gone too far and discusses the effectiveness of culinary education and apprenticeship. This program was sponsored by S. Wallace Edwards & Sons
“The restaurant scene in the United States was totally different in 1961 than it is now. We didn’t have the ingredients we have now. The only mushrooms we had were white mushrooms in the supermarket. For me it was very difficult. After three months, I left the US because they didn’t have the ingredients I needed.” “I think it’s great that chefs are being recognized now, but sometimes it gets to be too much. I always remind my colleagues not to forget that we are cooks.”
“If you have talent, that’s good, but you need to learn technique! You’re not a ‘Top Chef’ after just 6 months.”
“In general, women have a better feeling for cooking than men.”
–chef Andre Soltner on Chef’s Story
On the latest episode of Chef’s Story, Dorothy Cann Hamilton sits and chats with critically acclaimed and international recognized chef Floyd Cardoz. Floyd is the Executive Chef/Partner of North End Grill and winner of the Top Chef Masters television show. Tune in and hear about his early days in New York at Tabla, a seminal Danny Meyer restaurant, and find out how he put aside his traditional life plans to become a world class chef. Learn about his vision of combining what he ate growing up in India with what is grown here in the United States. This program was sponsored by S. Wallace Edwards & Sons.
“As my mother always said, most people eat to live, I live to eat.” “I’ve always had the dream to mix Indian and Western foods since I began cooking…I wanted to adapt what we ate in India to what [ingredients] we have here [in the United States].”
“At Union Square Hospitality Group, we believe that your technical skills should form 49% of you are and 51% of who you are should be your niceness.”
“As a chef you’re always in control. You ask somebody to jump they say how high. When you’re on TV that’s not the case – you’re at the mercy of producers.”
–chef Floyd Cardoz on Chef’s Story
This week’s episode of Chef’s Story sees Dorothy Cann Hamilton chatting with critically acclaimed and world renowned pastry chef Emily Luchetti. Emily tells the story of how she found her passion in pastries and worked her way up to where she is now. Find out how a visit to Lutece in NYC inspired her and how working for Jeremiah Tower helped her grow as a pastry chef. Listen in as she discusses gender as it relates to the kitchen and the obstacles she had to overcome as an up and coming female chef. What makes great pastries so much more significant than sugary snacks? Tune in and find out. This program was sponsored by Fairway Market.
“The one thing that was fortunate about the explosion of American cooking was that it opened many doors for women.” “I always call my style simple but elegant, it’s all flavor driven . You get the real “wow” when you take a bite out of it – but at the same time you want it to be visually appealing. It’s like a classic suit – it’s beautiful and has nice lines but when you get close and take a bite you say ‘oh I get it now’.”
“I think we do have a real weight problem in the United States, but I look at it with a moderation point of view because sugar isn’t going to disappear…We’re a little naive to believe people suddenly won’t eat sugar anymore.”
“Pastry chefs are in better shape and take better care of themselves than savory chefs.”
–pastry chef Emily Luchetti on Chef’s Story
Dorothy Cann Hamilton continues her Chef’s Story series with award winning chef Dan Kluger of the celebrated ABC Kitchen on the Upper East Side of New York City. Dan explains how he went from growing up on NYC pizza and Chinese food to becoming a high end chef. Hear his experiences working for Danny Meyer and Jean Georges and hear what the audition process to get into Tabla was like. Find out how he handles collaborations in the kitchen and why nothing is more rewarding than putting out an excellent dish in the middle of a busy night at a restaurant. From textures to ingredients learn all about what makes Dan’s cooking so sought after and ABC Kitchen so well respected. This program was sponsored by Whole Foods Market.
“Being a chef is much more than producing the food, its the full picture of helping with the whole experience – how the food is delivered, what goes on in the front of the house, etc.” –chef Dan Kluger on Chef’s Story
Dorothy Cann Hamilton brings Chef’s Story, formerly a show on PBS, to Heritage Radio Network! Tune in to the inaugural episode as she is joined by internationally recognized French chef, television personality, and author Jacques Pepin. Hear his story of living through the French Liberation and learning about food from his mother and grandmother. From his earliest food memories to his rise to fame, learn how Jacques Pepin became one of the most beloved and well-respected food personalities of his time. This program was sponsored by Hearst Ranch.
“You used to learn through osmosis, because a chef would never tell you anything. Now, things are different.” “Craig Claiborne single handedly created the vocabulary for food criticism in America.”
“I had never been in a supermarket before I came to this country. They didn’t exist [in France]…. as a chef, I want to buy good product above everything else.”
“If you go into the business to become famous, you’re bound to have some profound disappointments.”
–chef Jacques Pepin on Chef’s Story