Noosh – Celebrating Eastern Mediterranean Cuisine
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...
3 Chefs from Austin Question Everything
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...
What Is More Important: Techniques or Creativity?
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 &...
Emmanuel Laroche – Podcast Host
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...
Kim Alter – Creating Food Memories
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...
Johnny Spero – A Global Culinary Database
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...
Alison Trent – The Future is Creative Collaboration
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...
Jose Garces – A Competitive Mindset
“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...
Brian Ahern – A New Brasserie Style
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...
Edward Lee – The Marco Polo of American Cuisine
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...
David Burke – A Creative Mind
I like a challenge. It's very challenging to be in this business and try to stay relevant. I mean you can. There's so many things. The opportunities are there if you will look for them. There's so many beautiful things about the food industry....
Andre Natera – The Culinary Yoda
I think what I'm most proud of as a chef is the people that I've worked under me. The different people that I've seen come up from a cook right out of culinary school or maybe even a cook with no culinary school that...