S H O W  S C H E D U L E
SUNDAY
12:OO - 12:45 /// The Main Course
1:OO-1:3O /// Eat Your Words
2:OO-2:3O /// Arts & Seizures
3:OO-4:OO /// Radio Cherry Bombe
4:3O-5:3O /// Snacky Tunes
MONDAY
1O:OO-1O:3O /// Wild Game Domain
11:OO-11:3O /// Inside School Food
12:OO-12:3O /// What Doesn't Kill You
1:OO-1:3O /// Tech Bites
2:OO-2:3O /// Taste Talks
3:OO-3:4O /// Japan Eats
5:OO-5:3O /// Cutting the Curd
6:OO-6:3O /// Animal Instinct
7:OO-7:3O /// Fuhmentaboudit!
8:OO-8:3O /// Eating Disorder
TUESDAY
12:OO-12:45 /// Cooking Issues
1:OO-1:3O /// Let's Get Real
2:OO-2:3O /// Sharp & Hot
3:OO-3:3O /// The Food Seen
4:OO-4:3O /// Greenhorns Radio
5:OO-5:45 /// Beer Sessions Radio (TM)
7:OO-7:3O /// Roberta's Radio
WEDNESDAY
1O:OO - 1O:3O /// In the Drink
11:OO-11:3O /// Ask a Clean Person
12:OO-12:45 /// Chef's Story
1:OO - 1:3O /// A Few Things with Claire and Erica
2:OO-2:45/// WORD OF MOUTH
3:OO-3:3O /// The Speakeasy
4:OO-4:45 /// All in the Industry
THURSDAY
12:OO - 12:3O /// A Taste of the Past
1:OO - 1:3O /// The Farm Report
4:OO - 5:OO /// Food Talk with Mike Colameco
6:OO-6:45 /// Mama Coco's Funky Kitchen
7:3O-8:3O /// Full Service Radio
9:OO-1O:3O /// GUNWASH
SPECIAL PROGRAMS
Evolutionaries
My Welcome Table
How Great Cities Are Fed
Joshua David Stein Variety Hour...Half Hour
Gastropod
the business of The Business
PUNCH Radio
The Whole Shebang
Edible Alphabet
Heritage Breeds
PAST PROGRAMS
After the Jump
Taste Matters
Native
The Morning After
Eating Matters
Pizza Party
The Mr. Cutlets Show
Manhattan Cocktail Classic Coverage No Chefs Allowed
Anastasia's Fridge
It's More Than Food
Straight from the Source
Metropolitan Ave
Summer of Food
HRN on Sandy
Micology
Everything's On the Table
Hot Grease
U Look Hungry
The Naturalist
Burning Down the House
Search Results
Hosted By
Chef_s-story
Sponsored by
Untitled
Today on Chef's Story Michelle Weaver comes to us from Charleston Grill in Charleston, South Carolina to talk with us about her chef's story! A native from the south and growing up in Alabama, Chef Michelle Weaver was raised with a passion for cooking, from learning at an early age the importance of farm-to-table, to growing up cooking with the freshest ingredients from her mother’s extensive garden and farm, and experiencing the true taste of the soil. Upon receiving her formal training from the New England Culinary Institute which taught her the intimate, hands on approach, Chef Weaver first began her journey as an intern in the French-style kitchen of Chef Daniel Bonnot. Following school, Chef Weaver began cooking in the kitchen of Chef Bob Waggoner at The Wild Boar restaurant in Nashville and subsequently moved with him in 1997 when he took over at Charleston Grill. Working as the Executive Sous Chef, Chef Weaver eventually stepped into the spotlight as the hotel's Executive Chef, part of the Charleston Place Hotel, an Orient-Express property. Tune-in to truly learn and understand the passion needed to becoming a chef, and how Chef Weaver was able to get to her position today. This program has been sponsored by White Oak Pastures.

"At first I wanted to be a marketing director, but I kept coming back to food and beverages." [13:20]

"Charleston was a port city, all of these influences influence the cuisine, and create change." [39:10]

-- Michelle Weaver on Chef's Story


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Hosted By
Food-talk-with-michael-colameco

Food Talk with Mike Colameco is brought to you by the following generous underwriters:



This week on Food Talk with Michael Colameco, host Mike Colameco welcomes Walker Stern and Joe Ogrodnek to the show. Head chefs and co-owners of two Brooklyn restaurants, Battersby and Dover, they developed a friendship while honing their culinary skills as students at the Culinary Institute of America. After graduating, both worked at Alain Ducasse at the Essex House and individually went on to have distinguished careers at a some of New York City’s best restaurants. Since opening its doors in 2011, Battersby has prized itself on sophisticated, yet thoughtful dishes, expert technique, and a unique and welcoming environment. Joe and Walker opened their second restaurant, Dover, in November of 2013 and give Mike the inside scoop on their experiences opening restaurants. Andrew Friedman, founder and chief contributor to the website Toqueland.com, shares with Mike that he has made a career of chronicling the life and work of some of the best chefs. He goes on to share that he enjoys writing about parts of the culinary industry that are off the beaten path and that most people aren't aware of and is actually in the process of writing his newest book about the evolution of great American chefs.

"I think if you do a good job and people are impressed, they tell more people. Definitely in New York I think people want to discover something." [15:00]

--Walker Stern on Food Talk

"It occurred to me that I have a lot of access, insight into a world that people are interested in what guys like you do that maybe they don't have and would be interested in." [41:30]

--Andrew Friedman on Food Talk


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Hosted By
Chef_s-story
Sponsored by
Wfm
Tune in to this week's episode of Chef's Story as Dorothy Cann Hamilton continues her conversation with chef Alain Sailhac. Alain is an internationally recognized French chef working in New York City, where he holds the position of Executive Vice President and Dean Emeritus at The International Culinary Center, founded as the French Culinary Institute. Sailhac earned the first ever four star rating from The New York Times while at Le Cygne in 1977. He went on to be a chef at Le Cirque, the 21 Club and the Plaza Hotel. This program was brought to you by Whole Foods Market.

"To be successful first you have to love what you do... If you like what you do - work isn't hard. In cooking, everything is new all of the time." [49:00]

--Alain Sailhac on Chef's Story


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