Search Results
Hosted By
Tasteofthepast
Sponsored by
Icc-logo
Darina Allen joins us on this week's episode of A Taste of the Past, to tell us about Ballymaloe Cookery School located in southern Ireland, of which she is the founder. Linda asks her about real Irish cuisine, and she explains how many people in Ireland were so slow to realize the great benefits of using local food. This program has been sponsored by The International Culinary Center. Today's music provided by Pamela Royal.

"The whole image of irish food, particularly over here [in the U.S.] in no way reflects what's happening in Ireland." [9:00]

--Darina Allen on A Taste of the Past


To comment on this episode click here. There are currently Comments

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


To comment on this episode click here. There are currently Comments

Hosted By
Evolutionaries
Sponsored by
Hearst_logo
Nathan Myhrvold is the former Chief Technology Officer at Microsoft, and co-founder of Intellectual Ventures. He tells us about his profound interest in cooking, and his difficult introduction into the world of becoming a chef. Nathan discusses the modernization of French cuisine, as well as the differences between modern cuisine and traditional fine dining. Then, he describes the development of his endeavors in writing Modernist Cuisine, and how digital photography proved to be an essential part of creating the ideal reading and learning environment for the reader. Finally, Nathan tells us about a few 'radical' ideas for improving wine that would absolutely shock most wine connoisseurs. This program has been sponsored by Hearst Ranch.

Image from Kavli Prize

"Technologoy has consequences, some of them bad consequences, but so far we've been able to figure them out." [20:00]

--Nathan Myhrvold on Evolutionaries


To comment on this episode click here. There are currently Comments

SIGN UP FOR OUR NEWSLETTER

PARTNERS
FEATURED EVENTS