Podcasts The Morning After

Alex Leonard of Lowlife

Episode: 162

An alligator walks into a Wendy’s, a Londoner walks into 46 McDonalds, and a soda sommelier walks into your local KFC… you’ve tuned in to this week’s The Morning After! Welcoming Chef Alex Leonard, who hails from the Bushwick standout Blanca, where he was chef de cuisine, Alex shares how he refined his culinary creativity and what he took to the kitchen at the newly opened Lowlife. Commenting on what it means to be aggressively local plus thoughts on meal pricing and quality, this is a conversation not to be missed!

Screen Shot 2016-02-14 at 3.34.59 PM

“Going from a 12 seat restaurant to a 71 seat restaurant a la carte, it’s a completely different animal. I think one thing I’ve learned is how to develop dishes differently… you have to think about how the dish is going to eat between 3-4 people.” [17:00]

“The experience doesn’t have to be so stuffy. It can be whatever you want!” [29:00]

–Alex Leonard on The Morning After

Latest Episodes

Cooking Solo with Klancy Miller

Cooking Solo with Klancy Miller

192

This week on The Morning After, host Sari Kamin is joined in the studio by Klancy Miller, a writer, pastry chef, host of waffle parties and passionate Francophile. She has contributed to Food Republic and appeared on Food Network's Recipe for Success. She graduated from Columbia University and Le Cordon Bleu Paris. 
Food, Culture, Ethnicity, and Politics with Professor Krishnendu Ray

Food, Culture, Ethnicity, and Politics with Professor Krishnendu Ray

191

This week on The Morning After, host Sari Kamin is joined in the studio by Professor Krishnendu Ray, associate professor and department chair of the Food Studies program at NYU. Tune in to hear them discuss the implications of the recent presidential election for the American labor force and food system."I have repeatedly said, one of the ...
Jessica Koslow

Jessica Koslow

190

This week on The Morning After, host Sari Kamin is joined by Jessica Koslow, the award-winning chef of LA's popular restaurant Sqirl. Jessica was one of 100 chefs in the United States to be nominated for Food & Wine's People's Best New Chef for 2014 and has recently been named a Rising Star by the magazine's Star Chefs. Sqirl has been ...
Thug Kitchen 101: Fast as F*ck

Thug Kitchen 101: Fast as F*ck

189

This week on The Morning After, host Sari Kamin is joined by the crew behind Thug Kitchen, "the only website dedicated to verbally abusing you into a healthier diet." Tune in to hear them discuss their latest cookbook, Thug Kitchen 101: Fast as F*ck. 
Fat Rice’s Abe Conlon

Fat Rice’s Abe Conlon

188

This week on The Morning After, host Sari Kamin is joined by Abe Conlon, chef and co-owner of Fat Rice in Chicago.Growing up in blue-collar Lowell Ma, Abe's culinary beginning was heavily impacted by his Portuguese heritage and a strong Southeast Asian presence in his community. Now, his new venture Fat Rice is a return to roots, ...
Pok Pok with Andy Ricker

Pok Pok with Andy Ricker

187

This week on The Morning After, host Sari Kamin is joined by Andy Ricker, the chef/owner of Michelin starred Pok Pok Ny in Red Hook, Brooklyn as well as 7 other restaurants in Portland, NYC and L.A. He first visited Thailand as a backpacker in 1987. Since then, he has spent several months each year traveling, eating, cooking and studying ...
Chef Alon Shaya

Chef Alon Shaya

186

This week on The Morning After, host Sari Kamin is joined by Alon Shaya, Executive Chef and Partner of Domenica, Pizza Domenica and Shaya, a modern Israeli restaurant.With the growing popularity of Domenica, Alon opened Pizza Domenica, a casual spin-off, in uptown New Orleans in the spring of 2014. After several visits to Israel, Alon was ...
The Geflite Manifesto with Jeffrey Yoskowitz and Liz Alpern

The Geflite Manifesto with Jeffrey Yoskowitz and Liz Alpern

185

This week on The Morning After, host Sari Kamin is joined by Jeffrey Yoskowitz and Liz Alpern, authors of The Gefilte Manifesto: New Recipes for Old World Jewish Foods. Combining the inventive spirit of a new generation and respect for their culinary tradition, they present more than a hundred recipes pulled deep from the kitchens of Eastern ...
SERIES
SUBSCRIBE