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On a special off-site edition of WORD OF MOUTH, host Leiti Hsu chats with Michael Tusk, Executive chef and owner of Quince and Cotogna restaurants in San Francisco. Michael shares his culinary story - form childhood to current day - as he recalls apprenticeships, early eating memories and the changes he's seen in the food world over the course of his illustrious career. Michael is known for his refined and modern approach to both Italian and French regional cuisine and he shares some of the influences that inspire him in the kitchen. Tune in and get a closer look at one of the best chefs working on the West Coast! This program was brought to you by Whole Foods Market.

"In order to be a chef, you really need to love food." [28:00]

"I've always respected raw products, materia prima - where things are from." [41:00]

--Michael Tusk on WORD OF MOUTH


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Composting and recycling at school isn't just about eco-friendly waste diversion. It also provides students with a powerful lesson in sound environmental practice that they'll carry with them for the rest of their lives. The message is simple: what comes from the earth can be returned to enrich it, so it can provide for us again and again. How to get started? Today's guests, from San Francisco, CA and Northampton, MA, will tell you how: Start small. Champion your early adopters. Develop educational and marketing tools to enlist the support of the entire school community. Or use materials from other districts--there's lots out there already! Thanks to today's sponsor, Cain Vineyard & Winery.

"A big part of San Francisco's 'Zero Waste' initiative hopes to be achieved through education... we have a 63% landfill diversion rate in San Francisco schools." [6:00]

"We prefer starting with the kids and hope the adults catch on... We understand the power that kids have." [14:20]

-- Tamar Hurwitz on Inside School Food

"We did underestimate how difficult it would be to get all of the students to sort their food waste properly; it was difficult to get everyone on board." [27:30]

-- Anna Moore on Inside School Food


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This week on All in the Industry Shari speaks with world-renowned chef and friend, Pichet Ong, about his climb up the culinary ladder from beginnings with Alice Waters at Chez Panisse to working at Jean Georges and eventually opening many of his own successful establishments. Talking today about his inspiration behind becoming a pastry chef to his adventures working in and opening restaurants around the country, Shari and Pichet also discuss what his food future looks like. Tune in to hear Pichet's thoughts on great restaurants, upcoming chefs to watch, and some fun host/guest camaraderie. This program has been sponsored by Rolling Press.

"We don't do desserts for ourselves, or even for one particular audience, but it's for everyone." [5:54]

"The thing that I learned the most, was to not have any preconceived idea of a technique or how to cook something, just cook with love, use the best ingredients, and it's all going to be good." [8:15]

-- Pichet Ong on All in the Industry


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