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What we covered in this episode Chef Misti Norris talks about her passion for farms, foraging, fermentation, and fire. She shares her love for charcuterie and fresh pasta. Chef Misti Norris explains how she took consumers from comfort food (gumbo, stews) to more unique offal dishes (pig parts, chicken hearts, veal tongues). During the pandemic…

Podcast: Play in new window | Download (Duration: 54:42 — 104.2MB) | Embed

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What we covered in this episode Chef Andrew McLeod from Avenue M talks about the challenge of launching a new menu when a customer base  How did he balance the business need to keep classics on the menu and the desire to add his own creations? Chef Andrew McLeod says that cooking is an exercise…

Podcast: Play in new window | Download (Duration: 55:02 — 100.2MB) | Embed

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What we covered in this episode Chef Bryce Shuman traveled at a young age with his parents (his mother was an anthropologist) and he shares the interesting food he was exposed to in Costa Rica and in the Arctic.  He takes us through the journey that took him from being a dishwasher to San Francisco…

Podcast: Play in new window | Download (Duration: 45:20 — 84.8MB) | Embed

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What we covered in this episode Chef Carlo Lamagna shares his thoughts about Filipino cuisine and why when restaurant suggestions are made, often people mention Thai, Ramen, Korean Barbecue, Pho, Sushi, and Indian joints. Rarely will Filipino Cuisine be included in the conversation. Other Asian cuisines have been part of the American landscape for decades. But…

Podcast: Play in new window | Download (Duration: 45:59 — 86.0MB) | Embed

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What we covered in this episode Chef Lamar Moore won the Food Network’s Vegas Chef Prizefight and became the Head Chef of Bugsy & Meyer’s Steakhouse at the Flamingo in las Vegas. He shares with us the premise of the show ad his experience on TV cooking shows. Chef Lamar Moore shares his approach to…