Episode Archives

Chefs Sayat and Laura Ozyilmaz

Noosh – Celebrating Eastern Mediterranean Cuisine

October 29, 2019 50:36

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Noosh is a cohesive Eastern Mediterranean concept from Chefs Sayat and Laura Ozyilmaz that elevates the simplest foods from the region into a story that basically resonates with the California culture. The restaurant is named after my grandmother, says Chef Sayat. We care about cultural anchors, something that sort of rests in history and culture,…

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Roundtable

3 Chefs from Austin Question Everything

October 15, 2019 36:39

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This is the second part of the recording in Austin, TX with three local Chefs. We are here at the Fairmont in Austin and I have with me around the table three chefs from Austin. Chef Kevin Fink from Emmer & Rye, Chef Fiore Tedesco from L’Oca D’Oro and Chef André Natera from The Fairmont…

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Roundtable discussion in Austin

What Is More Important: Techniques or Creativity?

October 1, 2019 0:45:38

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This is a very interesting episode. Techniques or Creativity? It’s very different from what we have done before. We are here at the Fairmont in Austin and I have with me around the table three chefs from Austin. Chef Kevin Fink from Emmer & Rye, Chef Fiore Tedesco from L’Oca D’Oro and Chef André Natera…

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Me and Kate

Emmanuel Laroche – Podcast Host

September 17, 2019 0:48:56

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Emmanuel Laroche, host of the “flavors unknown” podcast says “Everyone who knows me would say that it’s obvious that I love food. I always loved food. It started when I was a kid with my mom. I’m obviously French. You can tell from the little tiny accent people say that I have. My parents were…

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Kim Alter at Nightbird

Kim Alter – Creating Food Memories

September 3, 2019 42:40

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I just really wanted something that was a little bit more lighthearted where we could come and sit. There aren’t tablecloths and we’re not too precious and the music might be a little bit louder. But you’re still getting the refinement of food that you would get in a more upscale restaurant. So I think…

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Johnny Spero

Johnny Spero – A Global Culinary Database

August 20, 2019 58:43

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I use ingredients and techniques that I have learned from elsewhere and just, as long as it’s cohesive, and that it doesn’t seem to recreate some classic dish with a spin on it. We don’t need to do our take on something. I think we want to be as authentic as we can or to…

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Chef Alison Trent

Alison Trent – The Future is Creative Collaboration

August 6, 2019 0:57:55

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You walk in and it opens up into this beautiful urban oasis and you’re sitting with fairy lights and olive trees and really beautiful sort of antique furniture everywhere just really really beautifully designed. And then the menu is not fine dining, it’s definitely more casual. We encourage people to share. But really high end…

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Chef Jose garces Pic Martin Buday

Jose Garces – A Competitive Mindset

July 23, 2019 52:42

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“I’m competitive and I always have. And I think that’s why I really enjoyed Iron Chef because it was the time when I knew I was going into battle or going in the Kitchen Stadium. Butterflies in my stomach floating and all of my culinary and cooking senses were alive and so I think that…

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Brian Ahern – A New Brasserie Style

July 9, 2019 48:40

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If you’re a culinary student and you’re going on your internship or extra. Find the highest quality most difficult kitchen you could find and go and see if you can really do it. Day in and day out and day in and day out and day in and day out and you’ll be fine. You…

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Edward Lee Credit Jolea Brown

Edward Lee – The Marco Polo of American Cuisine

June 25, 2019 40:08

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I think one of the things that I’ve always spoken about is that the South is a very large place. From North Carolina or Virginia down to parts of Florida, west to Texas, north to the eastern part of Kentucky. It’s incredibly vast. One third of the United States. So to say that the South…

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