Seamus Mullen is an award-winning chef, restaurateur, and cookbook author. He is the chef/owner behind Tertulia. Tune in to this week’s episode of Chef’s Story as Dorothy Cann Hamilton chats with Seamus about his homesteading Vermont upbringing, his time spend ex at Mugaritz learning the Basque Cuisine, and the opening of his first restaurant, Tertulia. Find out how the communal, fun-first culture of Spain was his inspiration behind Tertulia and learn how he did everything he could to make his New York City restaurant feel uniquely Spanish. Learn more about the inspiration behind his book Hero Food: How Cooking with Delicious Things Can Make Us Feel Better, which highlights 18 ingredients (“Hero Foods”) that help him manage his symptoms of arthritis. This program was sponsored by Cain Vineyard & Winery.
“Food is not a product – it’s a part of our culture. We’ve lost our way at some point and we’re starting to find it now. We’re at a crisis point.” [14:00]
“There are some people who still expect a gumbo style risotto-y gloppy mess of rice thinking that’s what paella should be because that’s what they’ve had in the US.” [42:00]
“I always tell the guys in the kitchen – good technique is good technique, it doesn’t matter what you’re cooking.” [44:00]
–Seamus Mullen on Chef’s Story