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First Aired - 05/03/2011 12:00PM
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Download MP3 (Full Episode)
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This week on Cooking Issues, Dave and Nastassia are joined by Brooks Headley, the Executive Pastry Chef at Del Posto. Brooks gives some advice to those are want to become a chef and tries to solve the issue of cracked cheesecake. Tune in for an update on the Marthafuge, find out what a semi-changa is and learn why Nastassia can't stand the foods she ate growing up. This episode was sponsored by Whole Foods Market.
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Cooking Issues: Vitaprep vs Thermomax (17:13)
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Dave Arnold, Nastassia Lopez, Cooking Issues, Whole Foods Market, www.WholeFoodsMarket.com, Heritage Radio Network, Lucky Rice Festival, mummy juice, bombay saphire gin, gin giustino, caller question, name for the new company, Booker and Dax, Kitchen Brigade, VitaPrep, Thermomix, Brooks Headly, Executive Pastry Chef at Del Posto, dessert chef, celery sorbet, Nastassia hates foods she ate growing up, chimichanga, stoner food, semi-changa,Brooks Headley, Executive Pastry Chef of Del Posto (13:56)
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how to break into the restaurant industry, what does Certified Master Chef mean?, caller question, avoiding cracks in cheesecakes, cover the crack with cherries, internships in the kitchen, persistence is key, you have to be willing to work like a dog, expect anything, hot hands, working at a fancy restaurant is not glamorous, cleaing the lowboy, some people coming out of school are unwilling to get dirty,Sorry, Martha! (13:42)
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email question, chocolate transformation, do any other foods go through similar steps, tropical fruit seeds, coffee, ackee fruit, Ackee and Saltfish, fermentation, deadly poison, Eater Burger Festival, patty melt, rye bread, meat glue bacon sheets, Martha Stewart, centrifuge, the machine broke, hairshirt,To comment on this episode click here. There are currently Comments
First Aired - 09/13/2009 12:00PM
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Download MP3 (Full Episode)
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Sponsored by
Patrick and Katy are joined by world-class pastry chef Gina DePalma of Babbo, who talks about the nature of pastries, trends amongst chefs & what it takes to survive in the food industry. Also on the show, Michael Hurwitz & Liz Carollo of Greenmarket.
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Main Course Introduction (9:30)
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Babbo, Gina DePalma, Edwards, James Beard award winning pastry chef, health care reform, mega food, mega agriculture, insurance industries, weight related disease, diabetes, fast food, prepared food, poor health habits, preventive care, woman's rights, civil rights, Michael Pollan, the US spends twice as much per person as European countries, ignorance is not a good launching pad, emergency rooms, end of life counseling, living will, health care proxy, soda tax, New York Times, cigarettes, drugs, fruit juice, death panels, hospitals, original music this week by Wreck Tech, www.myspace.com/wrecktech,Gina DePalma of Babbo (10:51)
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Gina DePalma, Babbo, pastry industry, Gina has no pastry training, culinary school, Gina started cooking instead of going to law school, there is more talent around today, Diner, Marlow & Daughters, bakeries, cupcakes, pastries are different in restaurants than pastry shops, dessert, mousse, custard, baking, baked brie, mass produced, trends, bacon ice cream, sweet foods being segregated from savory foods, meats with sugar, poultry, almonds and sugar, Blancmange, cherry tomato sorbet with sea salt, food mania, salted caramel, curry chocolate, Snickers, minimalistic, clean flavors, protecting the integrity of the products, fritters, budino,Gina Tells Us What It Takes To Become a Pasty Chef (17:50)
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dessert as an afterthought, star chefs, Anthony Bourdain, what makes young people tick?, quotidian fabric, bare bones menus, menus were much bigger in the late 90's, Joe Bastianich, unusual tools, stand mixer, kitchen aid, beginners need to learn the vocabulary, Michael Ruhlman, dishes become part of the lexicon, Alice Waters, video games, dedicating time to a craft, putting integrity into a dish by making it properly, wacky flavor combinations, popularity contest, up and coming restaurateurs have it easier, Viking, Cuisinart, scale, Italian, Momofuku, awards, regionality, lowboy, soufflé, tapioca, gelato, temperament, centrifuge,Monthly Greenmarket Segment with Michael Hurwitz & Liz Carollo (9:28)
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Greenmarket, Edwards, www.EdwardsVAHam.com, Michael Hurwitz, Liz Carollo, monthly segment, EBT, food stamps, locally produced agriculture products, summer products, corn, this is the last week for berries, boysenberry, ask producers for leftover products, canning, preserving, home cooking, pickling, jams and jellies, basil, pesto, activities, cooking demonstrations, seasonality, free recipes, events, Caryle Gardens, Rick Fields, Rick's Picks, meet your farmer, fish tacos, flounder, Union Square, duck, Fort Greene, Tribecca, Tucker Square, Inwood, Jackson Heights, produce, Indian, Pakistan, New Amsterdam Market,Michael Explains Why Greemarket Does Not Offer Prepared Foods (13:29)
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prepared meals at Greenmarket?, staying true to form, public space, education center, Ithica Farmer's Market, orange juice, prepared foods change the atmosphere of a market, Poe Park, Brooklyn Flea, energy costs, city support, city government, department of transportation, community affairs, parks department, Donald Trump, Union Square construction, Staten Island Mall, seasonal staff, intensive training, tough seasons, Farmer's Market, tomatoes will be around for a few more weeks, firefighter chili cook off, relationship between nutrition and health, Red Hook ball field lost vendors because of mobile trucks, agriculture, supermarkets, cakes, apple, cheese, bread, herbs, inspectors, regulations, grassroots, schools, blight, rain,Jeff Lohn of Flushing Farms (10:39)
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Flushing Farms, Flushing Ave, fruit trees, art farm, redevelopment process, green eco art project, soil, compost, grass, menu, networking in the art world, Brooklyn, Shuree, Jordan, Maggie, yogurt, fruit, granola, berries, garden, vegetables, bagels, juices, burgers, organic tomatos, steaks, veggie burgers, L train to Morgan Ave, Flushing Farms is right down the block from Roberta's, www.flushingfarms.org, Roberta's, Jeff Lohn,To comment on this episode click here. There are currently Comments
