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Have you ever wonder how to revamp a cocktail program or how to go about reinventing a classic cocktail? Well, in today’s episode, this is exactly what you will find out with my guest, the award-winning bar director, Beau Du Bois. You recently moved to the south of California as the new bar and spear…
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Podcast: Play in new window | Download (Duration: 1:07:51 — 73.9MB) | Embed
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Ted Lee from the Lee Brothers: “we grew up in Charleston, South Carolina. It’s a very particular region of the south. So we didn’t know a lot about eastern Kentucky or the panhandle of Florida. And so then this other phase of our lives, with magazines paying us to go to different regions of the…
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Podcast: Play in new window | Download (Duration: 47:30 — 54.6MB) | Embed
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“The first time I did a Top Chef Colorado, says Chef Brother Luck from Four by Luck in Colorado Springs, that was more about anger. I was angry at myself for losing the show. And I understood why. I was disappointed in myself. Coming back for the second season and doing Top Chef, Kentucky was…
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Podcast: Play in new window | Download (Duration: 52:09 — 56.0MB) | Embed
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“When we do the tasting menus at a(MUSE.) we asked each guest three questions. What do you love in season? Do you have any allergies or intolerances? Is there anything you’d rather stay away from? So in the restaurant, we can be doing five tasting menus and they can all be different. In my creative…
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Podcast: Play in new window | Download (Duration: 53:39 — 63.2MB) | Embed
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Chef Gabriel Kreuther with cuisine rooted in his Alsatian heritage, says that “the beauty [of getting 2 Michelin Stars] is the sense of teamwork, the sense of accomplishment and also the sense of making customers happy. We are in business because we love what we do, we cook, but at the end of the day,…
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Podcast: Play in new window | Download (Duration: 1:20:51 — 81.7MB) | Embed
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The very sole purpose of the Brandy Library, says Flavien Desoblin, is to show our customers whoever wants to listen, that these spirits, whether it is Cognac or bourbon or tequila are made by real people. First of all, with an amazing tradition, usually a great deal of heritage and there is so much care…
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Podcast: Play in new window | Download (Duration: 50:36 — 55.9MB) | Embed
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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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Podcast: Play in new window | Download (Duration: 36:39 — 37.7MB) | Embed
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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 AndrĂ© Natera from The Fairmont…
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Podcast: Play in new window | Download (Duration: 45:38 — 48.7MB) | Embed
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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 AndrĂ© Natera…
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Podcast: Play in new window | Download (Duration: 48:56 — 36.2MB) | Embed
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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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