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First Aired - 05/09/2012 11:00AM Download MP3 (Full Episode)
Hosted By
Taste-matters
Sponsored by
Hearst_logo
This week on Taste Matters, Mitchell Davis is joined by noted American food writer Edward Behr. Listen in as they discuss competition cooking and high-concept meals as they relate to satiation and taste. What is "winning" taste? How has the structure of a meal changed over the past few decades? Are the fancy dishes we see being prepared on reality food TV shows meals at all? Learn how things as simple as bread and cheese can miraculously flatter a meal and what Ed thinks about some of the taste trends happening in today's culinary landscape. This program was sponsored by Hearst Ranch.

"It seems to me that the dish that wins in a cooking competition is not the dish that would make you happiest sitting down for diner."

--Edward Behr on Taste Matters


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First Aired - 01/29/2014 11:00AM Download MP3 (Full Episode)
Hosted By
Taste-matters
Sponsored by
Icc-logo
This week on Taste Matters, Mitchell broadcasts from on the road, where he meets up with Brady Lowe, founder of Cochon 555. Brady tells us all about the competition, and the categories in which each chef is scored. Later, Brady explains why it's important to eat Heritage breed animals and respect the meat that you buy. This program has been sponsored by The International Culinary Center. Today's music provided by Shadowbox.

Image from Cochon 555

"People preserve what they care about." [11:25]

"Throwing stuff away - that's the worst thing. You're missing out on opportunities for your chefs to be creative." [16:15]

Brady Lowe on Taste Matters


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First Aired - 02/26/2014 12:00PM Download MP3 (Full Episode)
Hosted By
Chef_s-story
Sponsored by
Fairway
Renowned for his culinary skills and his impeccable standards, Thomas Keller has established a collection of restaurants that set a new paradigm within the hospitality industry. In 1994, he opened The French Laundry in Yountville, a wine country landmark that has been widely hailed as the finest restaurant in the world. He followed that ten years later with Per Se, which brought the chef’s distinctive style to Manhattan. Today, both restaurants enjoy 3-star Michelin ratings, making Keller the first and only American-born chef to hold multiple three-star ratings from the prestigious dining guide. casual dining restaurants include Bouchon (Beverly Hills, Yountville, Las Vegas), Bar Bouchon (Beverly Hills) Bouchon Bakery (Yountville, Las Vegas, NYC), and Ad Hoc (Yountville). This program has been sponsored by Fairway Market.

Image credit to Deborah Jones

"Passion is not something I look for in a person...what I look for is desire. Desire is something that is always there, even when the passion subsides." [12:00]

"You don't let failures define who you are, you let it become a growth period." [19:30]

"As chefs we're trained to say yes. The minute you walk in the door, 'no' is not a word in your vocabulary." [28:50]

Thomas Keller on Chef's Story


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