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...
Episode 6: Ehren Ryan
“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....
Episode 5: Fiore Tedesco
“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...
Episode 4: Angel Teta – Ataula
“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...
Episode 3: Jonathan Zaragoza
“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...
Episode 2: Rebecca Wilcomb – Herbsaint
” 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....
Episode 1: Jesse Vida – BlackTail
“[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...