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To work in the business you have to work hard, want to go the extra mile. Be a good co-worker. Be a good team member. Stand up for yourself knowing that all of our voices and perspectives are really unique and powerful and we all deserve a seat at the table when it comes to…
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Podcast: Play in new window | Download (Duration: 34:22 — 18.7MB) | Embed
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“At one point I had a lot of restaurants. I had six or seven restaurants. When I sold everything I decided to go on a trip. When I came back two or three years later and decided to open another restaurant not much changes happened while I was away. It almost felt that the “Hawaiian…
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Podcast: Play in new window | Download (Duration: 39:42 — 27.7MB) | Embed
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“What I usually do, I’ll order a lot of seasonal ingredients and I’ll just order them without any dish in mind. And we just get them in, just so we can start that creative process and I know that I’m not going to waste an ingredient. Because you know we’re not going to throw anything…
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Podcast: Play in new window | Download (Duration: 45:30 — 26.7MB) | Embed
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Sam Mason from Odd Fellows: “We knew {at WD-50} what we wanted to do. We knew the kind of stuff we wanted to produce, that type of aesthetics and the type of techniques but we just didn’t know how to do it. So we had to teach ourselves. It was before anyone else was doing…
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Podcast: Play in new window | Download (Duration: 45:02 — 24.7MB) | Embed
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I grew up really being pretty embarrassed of the food [Russian food} I grew up with. I didn’t want to have anything to do with it. I wanted to eat what my friends were eating at home. Everything my mom made was obviously from scratch because it was cheaper at the time. And as a…
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Podcast: Play in new window | Download (Duration: 30:56 — 32.3MB) | Embed
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It all starts with the cannabis Sommelier breaking down the cannabis strain and then share the tasting notes with the Chef who is able to design a menu that harmonize well with the tasting description that you give them. The cannabis Sommelier contact the farm and will identify strains that will be harvested about three…
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Podcast: Play in new window | Download (Duration: 46:45 — 43.4MB) | Embed
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When we look at the Bocuse d’Or competition from a distance it is chefs and white jackets doing maybe French style cuisine to some degree and a lot of people don’t resonate with that especially in today’s world where casual food is the craze. But when we went to compete in 2015, the best we’d…
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Podcast: Play in new window | Download (Duration: 40:43 — 38.0MB) | Embed
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You know America being the melting pot that it is, all these cuisines, all these styles of food are everywhere at this point. So to me it’s not strange to mash these things up. I mean so many different cuisines use such similar ingredients, especially when it comes to spices and herbs and things of…
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Podcast: Play in new window | Download (Duration: 45:28 — 104.1MB) | Embed
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I feel that Southern food is very much representative of American food in general. I think it is to me the most indicative of what American food has been and continues to evolve. Personally I try to keep it much in line with who I am and what my background speaks to. I try not…
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Podcast: Play in new window | Download (Duration: 36:22 — 83.3MB) | Embed
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“Basically I’ve taken bits and pieces of kitchens that I’ve worked for and I’ve created my own kind of process. I think that’s the only way you can do it. Each kitchen is different. You’re never going to replicate exactly the same kitchen anywhere. I’ve hopefully created a kitchen and a restaurant that are both…
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