On today’s episode of THE FOOD SEEN, meet Jamie Bissonnette, who was a punk rock listening, straight edge vegan, rocking out to hardcore bands like Bad Brains and Gorilla Biscuits, before he found the culinary arts. Now he’s chef/partner tapas restaurants, Toro (Boston) and Toro (NYC), as well as Italian enoteca, Coppa, in Boston’s South End. How has his collaborations with Chef Ken Oringer, set new standards for Spanish cuisine in the USA, continued to manage their clientele’s high expectations from the South End to South Chelsea, all while introducing new concepts in charcuterie and promoting the idea of nose to tail eating. This program was brought to you by Whole Foods Market.
“Being a chef with a dull knife is like being a musician with an out of tune guitar.” [11:00]
“Being a chef is being a teacher. Anybody can teach anybody how to fry an egg properly. I can teach anybody how to roast a chicken. As a chef, i wanted to teach cooks something different.” [25:00]
–Jamie Bissonnette on The Food Seen