the business of The Business
LIVE 5pm-5:30pm ET
First Aired - 06/27/2012 12:00PM
Download MP3 (Full Episode)
Download MP3 (Full Episode)
Hosted By
Sponsored by
This week on Chef's Story, host Dorothy Cann Hamilton is joined by Paul Liebrandt, British-born acclaimed chef of Corton in NYC and subject of the film "A Matter of Taste". Hear all about Paul's unexpected journey into the food world, from working with Marco Pierre White to Raymond Blanc at Le Manoir aux Quat' Saisons to Pierre Gagnaire and eventually becoming a chef in his own right at 24 years old at Atlas in NYC. Find out how his father's military instincts and values helped shape Paul's work ethic in the kitchen and how he had to overcome many different cultural and communication gaps along his culinary journey through Europe. Paul also shares his thoughts on some modern gastronomy trends and the careers of Ferran Adria and Rene Redzepi. This program was sponsored by Cain Vineyard & Winery.
"My father instilled in me that if you want to do something at the very best level, you have to aim for the very best and give more than the guy next to you."
"When I went to Paris, the hardest part wasn't the cooking - it was the language barrier."
"I'm still finding my voice as a chef and individual. You never stop learning."
--chef Paul Liebrandt on Chef's Story
Update Required
To play the media you will need to either update your browser to a recent version or update your Flash plugin.
Chef's Story: Paul Liebrandt (15:10)
Tags:
Paul Liebrandt, Corton, A Matter of Taste, London, England, culinary training, high end cuisine, Marco Pierre White, Rhodesia, kitchen training, hard work, personal growth, Paris, French culture,Paul's Culinary Journey (15:02)
Tags:
Raymond Blanc, Oxford, Le Manoir aux Quat' Saisons, Pierre Gagnaire, language, communication, green mango, hazelnut, cream of langoustine, flavor and texture, culinary arts, New York, Vong, Jean Georges, rock star chefs, Bouley, Atlas, young chefs, opening a restaurant,"A Matter of Taste", Culinary Trends & Future Plans (16:34)
Tags:
DJing, documentary, HBO, BBC, Sally Rowe, film-making, A Chef So Far, future plans, restaurant trends, Nordic cuisine, global influences, modern gastronomy, Spain, Ferran Adria, Rene Redzepi, foraging, terroir, locavore, local sourcing, Asian cuisine,To comment on this episode click here. There are currently Comments
First Aired - 06/13/2012 12:00PM
Download MP3 (Full Episode)
Download MP3 (Full Episode)
Hosted By
Sponsored by
This week on Chef's Story, host Dorothy Cann Hamilton interviews Executive Chef of Gramercy Tavern and recipient of the 2012 Outstanding Chef Award from the James Beard Foundation, Michael Anthony. Hear how he went from Indiana University to Japan to Paris and eventually ended up becoming a world renowned chef. Hear about the many lessons he learned while working with Shizuyo Shima in Japan and how she made sure he stayed on the right track. From cleaning grease traps to working with Daniel Boulud, learn how sometimes the most unlikely paths lead to success in the culinary universe. This program was sponsored by Whole Foods Market.
"A good chef always knows what's going to happen three steps ahead."
"The reality is that every chef dreams of being able to control their cooking in a small setting but if you want to take care of a large group of people.... scale is really important. Some restaurants are set up to last a lifetime, and Gramercy Tavern is one of those restaurants."
"My goal is to create more avenues than road blocks [in the kitchen]... we're always looking for people that come into the restaurant with a sense of connection to the world around them. Gramercy Tavern was founded on the idea of belonging to its community."
--Michael Anthony, Executive Chef of Gramercy Tavern on Chef's Story
Update Required
To play the media you will need to either update your browser to a recent version or update your Flash plugin.
Chef's Story: Michael Anthony (16:50)
Tags:
2012 Outstanding Chef Award, James Beard Awards, Michael Anthony, Gramercy Tavern, memoir, Italian-American family traditions, Japan, Japanese studies, Shizuyo Shima, French cuisine, culinary school, culinary education, restaurant training, restaurant boot camp, Paris,Ingredients, Scale and Chef Dreams (14:52)
Tags:
New York City, March Restaurant, Blue Hill at Stone Barns, Danny Meyer, Union Square Hospitality Group, scale, restaurant size, chef dreams, managing staff, realizing potential, local ingredients, community, farm to table, food memories, simple food, sous chefs, line cooks, Japanese ingredients, fusion cuisine, sourcing, seasonality, American dining, Daniel Boulud,To comment on this episode click here. There are currently Comments
First Aired - 10/25/2011 03:00PM
Download MP3 (Full Episode)
Download MP3 (Full Episode)
Hosted By
Sponsored by
On today’s THE FOOD SEEN, Anita Lo, chef/owner of Annisa restaurant in the West Village, is one of the most “revered female chefs in the country”. Of Chinese-American ancestry, a midwest upbringing, and an affection towards french technique and Paris, Anita blurs cultural lines but coalesces them all through in her prudent perspective. Author of the new boundary breaking cookbook, “Cooking Without Borders” with Charlotte Druckman, hear how this collection of recipes came together through a personal history of worldly influences.
Update Required
To play the media you will need to either update your browser to a recent version or update your Flash plugin.
The Food Seen: Chef Anita Lo’s “Cooking Without Borders" cookbook with Charlotte Druckman (21:36)
Tags:
The Food Seen, Michael Harlan Turkell, Heritage Radio Network, Cain Vineyard & Winery, Anita Lo, Charlotte Druckman, Cooking Without Borders, suburbs, French culture, recipes, Anissa, French cuisine, Chinese ingredients, Chinatown, cheese balls,To comment on this episode click here. There are currently Comments
