Beer Sessions Radio
LIVE 5 - 5:45pm EST
First Aired - 04/04/2013 04:00PM
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Learn about some of the assistants to your favorite celebrity chefs on this HRN Community Sessions segment! Mariana Cotlear, former assistant to José Andres, sits down with Laura Ryan, assistant to chef Tom Colicchio, and Mandy Oser, former assistant to chef Eric Ripert. Learn how all of these women came to work for such high-profile chefs despite their different career paths. Find out how the world of food relates to subjects like law and politics. What is an average day like for a celebrity chef assistant? Listen in to find out why chefs are generally very charitable, and how camaraderie often leads to collaboration in the kitchen. Learn what aspects of the job are the most trying and challenging. Thanks to our sponsor, Hearst Ranch, and thanks to The California Honeydrops for today's music!
"A big reason I didn't end up in the kitchen is because I can't do the same thing everyday." [11:00] -- Laura Ryan, assistant to Tom Colicchio
"My position is unique; you can take it to a lot of different areas in the industry." [14:35] -- Mandy Oser, former assistant to Eric Ripert
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Never a Dull Moment (48:14)
Tags:
foodies, celebrity chef, assistant, Mariana Cotlear, Tom Colicchio, Eric Ripert, Laura Ryan, assistant to chef, restaurant, Top Chef, Yelp, culinary school, Phil Colicchio, the business of The Business, food, City Harvest, pharmaceuticals, food PR, José Andres, media, social media, Jon Bon Jovi, challenges, opening a restaurant, charity, A Place at the Table, food policy, hospitality, philanthropy, respect, personal touch, Le Bernardin, Cayman Cook Out, jet pack, creativity, creative people, positive, Mandy Oser, executive, resourcefulness, Ardesia Wine Bar, talent, Made in Spain, The Great Googa Mooga, Front of House, Michelin Guide, champagne, caviar, Dalai Lama,To comment on this episode click here. There are currently Comments
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First Aired - 05/03/2013 01:00PM
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Meet Chef Gerard Craft, a four-time James Beard Award finalist and standard-setting star chef working in St. Louis. Gerard is serving some of the best food in the Midwest, including contemporary American cuisine at Niche, classic French food at Brasserie, casual plates at Taste and classic Italian cuisine at the brand-new Pastaria. Tune in to this special interview as he explains how he found his way to culinary greatness and what advantages and challenges come along with cooking in the region around St. Louis, MO. This program was sponsored by Paradise Locker Meats.
"St Louis has harsh climates. I think that lifestyle makes for humble ingredients, because you can't grow little precious things all the time." [10:00]
"All this niche stuff and fancy food comes with pressure to be the best. We're just making good food that makes people happy at Pastaria."[23:00]
--chef Gerard Craft on HeritageRadioNetwork.org
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