Los Angeles’ chef Curtis Stone joins us for a special bonus episode to discuss the coming format change at his Beverly Hills hit Maude, which will switch to a wine-region-inspired tasting menu in late January. , (The first region he’ exploring: Rioja!) , Curtis discusses the reason for the change, and the recent research trip he and his team took to Spain and how the inspiration they found there will find its way back to the restaurant. In this season of giving, we also look at his restaurant group’ unique philanthropic philosophy, especially their recent partnership with Chrysalis, which matches people who need a, second chance (e.g., those who’ve spent time in prison or are homeless), through, jobs.
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Jamie Simpson, Culinary Vegetable Institute Chefs Tristan Acevedo, Kayla Jarvinen, Lincoln Marquis, Madysen Maynard
August 14, 2019
94
While in Milan, Ohio, to partiticpate in a dinner at, The Culinary Vegetable Institute, at The Chef's Garden, Andrew grabbed the opportunity to interview one of his favorite people in the industry, the CVI's Executive Chef &, Chef Liaison Jamie Simpson. Hear the story of how this young chef found his way to a unique six-year (and ...
As he readies his new restaurant, Pasjoli, for a fall debut, Dave Beran--who's already enjoying great success in Santa Monica, California, at Dialogue--takes us back through his life and career, from his formative days in Upstate New York and Michigan, to his early kitchen years at, Alinea, and, Next, (he served as chef de cuisine at both) to ...
This week, Andrew sits down with two chefs who have gone their own way:, RÃ Âze Traore, who's part of the kitchen team at, Eleven Madison Park, and also stages pop-ups and private dinners around the world, and has a second career as a model, epitomizing the emerging avenues available to a young chef today. And Jose Arroyo, of Ontario, ...
David Shim, Lee Hanson & Riad Nasr, Jeff Gordinier
July 10, 2019
91
There are no hotter restaurants in New York City right now than, Cote, and, Frenchette, and on this week's episode, we've got the chefs behind both of them: David Shim, the soft-spoken but intensely exacting chef of Cote tells Andrew how and why he gave up aspirations of professional soccer to pursue a pro cooking career, and how he went ...
The wonderfully creative soul behind, Dana's Bakery, Dana Pollack, left a successful career as a photo editor in pursuit of something more fulfilling. She attended culinary school, decided restaurant kitchens weren't for her, and began fashioning unconventional macaroons and other baked goods that have made her (mostly mail order) company a ...
LIVE from San Francisco Cooking School: A Conversation with Preeti Mistry & a Tribute to Judy Rodgers
June 26, 2019
89
Our 2nd LIVE show took place last week at San Francisco Cooking School and it was a blast: Oakland-based chef, Preeti Mistry, joined Andrew to talk about everything from how one's identity is inevitably reflected in their food to the politics of the modern restaurant scene to her early tendencies toward the theatrical. In the second segment, ...
An intersection of the classic and contemporary defines today's episode: First up: Last week, Andrew made a pilgrimage to the legendary, three-Michelin-star, Inn at Little Washington, where the singular visionary, Patrick O'Connell, has been lording over his dream restaurant, inn, and other properties since 1978. While there, the two sat down ...
Jeremiah Tower Tribute at Chef’s Roll Anti-Convention; Ed Levine
June 12, 2019
87
Two titans of the food world are the focus of this week's episode. First up, an Open Kitchen (non-chef) interview with Ed Levine, founder of, Serious Eats and author of the new book, Serious Eater: A Food Lover's Perilous Quest for Pizza and Redemption. And, from the Chef's Roll Anti-Convention in April, we are thrilled to present a tribute ...
