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 /// The Morning After
4:3O-5:3O /// Snacky Tunes
6:OO-6:3O /// Joshua David Stein Variety Hour...Half Hour
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 /// Radio Cherry Bombe
3:OO-3:4O /// We Dig Plants
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 /// Taste Matters
12:OO-12:45 /// Chef's Story
1:OO - 1:3O /// After the Jump
2:OO-2:3O/// WORD OF MOUTH
3:OO-3:3O /// The Speakeasy
4:OO-4:45 /// All in the Industry
5:OO-5:3O /// the business of The Business
THURSDAY
11:OO - 11:3O /// Native
12:OO - 12:3O /// A Taste of the Past
1:OO - 1:3O /// The Farm Report
2:OO-2:3O /// Pizza Party
3:OO-3:3O /// Eating Matters
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
PUNCH Radio
Edible Alphabet
PAST PROGRAMS
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
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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Hosted By
In-the-drink-new
Sponsored by
Michters-logo
On this week's episode of In the Drink meet Matt Wong. Matt was not always on the path to make his mark in the wine industry, it began with exploring bartending as a way to earn extra money while in college. After graduating from the French Culinary Institute in NYC, he spent time working in some of NYC’s finest kitchens such as Vong, Union Pacific and Daniel. Although cooking was a great passion, it was not the path he wanted to pursue long-term. During his time at some of the finest restaurants in NYC, Matt was exposed to the sister of fine dining -- fine wine. He decided that it was something he wanted to explore further and to do so, he accepted a temporary holiday position at Sherry-Lehmann in 2002. While occupying the former desk of culinary icon, James Beard; and building relationships with the notable, Chef Daniel Boulud and wine professional, Kevin Zraly, Matt combined his love for food and wine. Rising quickly through the ranks at Sherry-Lehmann becoming Assistant Manager, Manager, to ultimately General Manager in 2006. In this role, Matt oversees all aspects of the store including operations, client relationships, sales, purchasing, overseeing selection and more. This program was brought to you by Michters.


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