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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 André Natera from The Fairmont…
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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 maybe grows into a sous chef position or an executive chef…
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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: 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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