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"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
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)
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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,Download MP3 (Full Episode)
"I don't have anybody I would consider a mentor because I never stayed in one place long enough." [24:25]
"When you're cooking for 30 years - you start wondering whether you're still relevant and how to maintain relevancy. You don't want to go out." [42:15]
"50 million Americans are struggling to put food on the table - they don't know where the next meal is coming from." [55:15]
"I believe that most chefs believe that food is a right we should have like air and water." [61:02]
"We have to make hunger a voting issue. If our politicians are not going to help solve this problem - I think they need to be labeled as 'pro hunger'" [62:50]
--Tom Colicchio on The Food Seen
Origins: Tom Colicchio (30:20)
Tags:
Tom Colicchio, Top Chef, Elizabeth New Jersey, crabbing, crabs, fishing, home cooking, cooking technique, emulsification, filleting fish, making stock, knife skills, kitchen jobs, The Old Mansion, D'Artagnan, French cuisine, plating, artistic cooking, Quilted Giraffe, back of house, kitchen timing, ticket calling, kitchen slang, Gotham Bar & Grill, Raquel, China Grill, Craft Restaurants,Bridging the Gap (17:40)
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Danny Meyer, Gramercy Tavern, Mondrian, Ruth Reichl, Craft, Modesto Mo Batista, restaurant reviews, menu design, ala carte, Tom: Tuesday Dinner, sustainability,A Place at the Table (20:03)
Tags:
Top Chef, food media, Dale Talde, Bravo, cooking competitions, Emeril Lagasse, Gail Simmons, A Place at the Table, Lori Silverbush, Kristi Jacobson, hunger, hunger awareness, food insecurity, documentary film, SNAP, food stamps, farm subsidies, poverty, food justice, Share our Strength, obesity, disease, Bill Telepan, Wellness in the School, Michel Nischan, Wholesome Wave, food politics,Download MP3 (Full Episode)
"There's so much cultural history around this root, and it's delicious." --Sara B. Franklin on A Taste of the Past
"Food is affection, culture, and heritage."
"Peruvian people had brought all types- over 2,000 varieties- of potatoes and today in Lima you can find lots of varieties of potatoes, and maybe this can be an example of how you can take an underestimated a staple and make it a gourmet food." --Teresa Corção on A Taste of the Past
"When I discovered the Slow Food Movement on the Internet, I fell in love with the philosophy" -- Margarida Nogueira on a Taste of the Past
