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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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Podcast: Play in new window | Download (Duration: 51:36 — 118.1MB) | Embed
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“I don’t really need space to work on recipes. Honestly it might sound a little funny but I don’t need space or time for ideas. Ideas for creating food come to me in the ether. That is the easy part. That is sort of non-stop and I’m constantly filtering out in my head. It’s more…
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Podcast: Play in new window | Download (Duration: 33:54 — 77.6MB) | Embed
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“I have two jobs. I work at Ataula as a bar manager. I provide an exceptional guest experience utilizing the best that Spain has to offer. I also work for Angels Envy. They do a Port finished Bourbon. I’ve been with them for six years. I have helped build what was once a small urban…
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Podcast: Play in new window | Download (Duration: 38:51 — 88.9MB) | Embed
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“If you stick to your guns, do it well, do it for the right reasons and have good intentions, as corny as it sounds, a lot of things are possible! Among the topics we cover are a look at the importance of Mexican restaurants in current political landscape, Chef Zaragoza’s engagement in the local community and more”…
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Podcast: Play in new window | Download (Duration: 30:24 — 69.6MB) | Embed
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” I am influenced by ingredients, by places, by stories, and by people. So the creative process… I wish I could tell you there was a formula that I use but there isn’t. It’s all instinct and gut feeling when it comes to food. I think the ingredients are what inspires me.” What we covered…
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Podcast: Play in new window | Download (Duration: 34:48 — 79.7MB) | Embed
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“[I consider my job] spiritual because for me this is a career of passion. I really care deeply and I feel it. You know in my heart my soul the way that hospitality affects people and affects myself giving or receiving it definitely spirituality to it that flows through the creative process.” What we covered in…
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