Trigg Brown – Taiwanese Food through American Lens
I feel like my creative process is very intertwined with my learning process and how I come to understand Taiwanese food. And typically that's through a historical approach, or an effort to contextualize a dish in Taiwanese history, or understand where it comes from,...
Sam Freund – Old Soul, Modern Mindset
I approach everyone like an adult. And I'm very real at the end. This is a business. But I want to make sure people are happy here and I create an atmosphere of family. I just don't hire people you know all my servers...
Alex Harrell – Modernizing Southern Food
Several years back, Chef Alex Harrell was part of a group of young chefs who challenged the status quo in New Orleans by adapting the traditional cuisine from the South and leveraging seasonal local ingredients. He started at Sylvain, then at the famous Angeline...
Emily Spurlin – The Inspired Pastry Chef
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...
Jean-Marie Josselin – Made in Kauai
“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...
Drew Adams – Foraging and Feasting
“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...
Sam Mason – The Ice Cream Wizard
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...
Bonnie Morales – A Return to Russian Cooking
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...
Philip Wolf – Cannabis Sommelier in Colorado
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...
Philip Tessier – When the U.S. Team won Bocuse d'Or
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. ...
Episode 8: Brett Sawyer
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,...
Episode 7: Michael Fojtasek
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...