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First Aired - 08/08/2012 12:00PM
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This week's featured chef on "Chef's Story" with Dorothy Cann Hamilton is winner of the James Beard Rising Star Chef award Christina Tosi of Momofuku Milk Bar. Baking is in Christina's DNA - and she explains how growing up studying mathematics and Italian ended up pushing her along her baking career. Hear how she went from baking late night at college to eventually going on to become one of the worlds most well respected and renowned pastry chefs. From Bouley to WD-50, Christina has seen all different sides of the culinary experience. Find out what ultimately brought her back to her passion - baking. Order from Milk Bar online here. This program was sponsored by Whole Foods Market.
"Sugar translated into energy for me - it always had."
"I'm resourceful by nature and while I love a hunt for a Fleur de sel it's about finding something in your cupboard and finding a way to give it a new creative life"
"What I love most about food is attaching to something and really 'getting' it."
--pastry chef Christina Tosi on Chef's Story
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Chef's Story: Christina Tosi (18:38)
Tags:
James Beard Award Rising Chef of the Year, Christina Tossi, Momofuku Milk Bar, pastries, desserts, pretzel milk, baking, cooking science, mathematics, hazelnuts, Star Island, culinary education, Bouley,Bake to Baking (13:18)
Tags:
Saveur, front of house, Per Se, food styling, catering, WD 50, Sam Mason, experimental desserts, apprenticeship, family meal, HACCP plans, cryovac, molecular gastronomy, David Chang, Ssam Bar,Christina's Desserts (15:25)
Tags:
crack pie, pretzels, comfort food, food memories, Momofuku Ko, tasting menus, miso, fermented soy bean paste, pretzel milk, restaurant culture, food competition, Asian cuisine, food composition, soft serve flavors, croissants, late night cooking, mail order, corn cookie, online ordering, sustainability,To comment on this episode click here. There are currently Comments
First Aired - 08/29/2012 12:00PM
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This week on Chef's Story, Dorothy Cann Hamilton sits down with acclaimed Austrian born chef Kurt Guenbrunner of the Michelin-star restaurant Wallse. Hear about his memories of garden fresh cooking in Austria and his experiences working under David Bouley at various restaurants. Kurt explains why the concept of "gesamtkunstwerk" , or how elements play together, is at the heart of what inspires him. From art and architecture to music - find out what makes Kurt's cooking and restaurant design stand out from his contemporaries. Learn more about the importance of water in the 21st century, and why minerals are so important for your health. Get an inside look into the Austrian way of life on a warm and inspiring episode of Chef's Story. This program was sponsored by Whole Foods Market.
"The biggest compliment I ever got for my food was when Bill Grimes said 'New York never knew about Austrian food and now we can't live without it!' "
"If you do the right thing - the right thing will happen to you."
"All my restaurants need to have a connection to art and architecture. It's what I call gesamtkunstwerk - when all the elements play together."
"The only difference between my restaurants and my house is that there's money involved in my restaurants."
--chef Kurt Gutenbrunner on Chef's Story
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Chef's Story: Kurt Gutenbrunner (18:54)
Tags:
Kurt Gutenbrunner, Wallse, Café Sabarsky, Upholstery Winebar, Austria, Munich, apprenticeship, military, Switzerland, Danube River, farm to table, product driven cuisine, fish markets, Cellar in the Sky, David Bouley,Bringing Austria to New York (16:35)
Tags:
architecture, Monkey Bar, kitchen collaboration, Austrian cuisine, modern cuisine, minimalist architecture, Danube, coffee house, Café Sabarsky, opening a restaurant, restaurant design, art, biergarten,Art, Architecture & Family (14:02)
Tags:
Cafe Kristall, wine, music, photography, water, mineral water, politics of water, parenting, restaurant staff, travel, health inspections,To comment on this episode click here. There are currently Comments
First Aired - 09/12/2012 12:00PM
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Download MP3 (Full Episode)
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This week on Chef's Story, Dorothy Cann Hamilton is joined by famed Italian chef, restaurateur, writer, consultant and educator Cesare Casella. Cesare shares some of his memories cooking at Vipore in Lucca, Italy before coming to the states and tells stories of bread, lardo and broth in his family growing up. Find out how authentic Italian cuisine, Nouvelle cuisine and molecular gastronomy all inspire Cesare and how he plans his menus. Learn how the world of food differs from Italy to the United States and how Cesare is trying to promote his idea of simple, honest and classic cooking with his latest book, "The Fundamentals of Italian Cuisine". This program was sponsored by Hearst Ranch.
"Each region in Italy has different ingredients, but their philosophy is the same: respect the ingredients, and cook with simplicity."
"The difficulty is not how to find the product - but how to cook the right way and show the proper respect to the ingredient. My philosophy [in cooking] is: simple, honest and classic."
--chef Cesare Casella on Chef's Story
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Chef's Story: Cesare Casella (20:17)
Tags:
Cesare Casella, Italian Cuisine, Vipore, Italy, Lucca, taste memories, lardo, broth, family traditions, pasta, Tuscany, culinary education,Authentic Italian Cuisine (12:49)
Tags:
authentic Italian cuisine, Salumeria Rosi Parmacotto, Maremma, Italian tapas, Coco Pazzo, Nouvelle cuisine, Sicilian ingredients,Simple, Honest & Classic (16:29)
Tags:
recipes, ingredients, simplicity, five bean salad, heirloom beans, growing seasons, seasonality, fish, portion sizes, Del Posto,To comment on this episode click here. There are currently Comments
