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First Aired - 10/26/2009 01:00PM Download MP3 (Full Episode)
Hosted By
Eat-your-words
Sponsored by
Tekserve-new
On this week's installment of Cheap Date, Cathy talks about roomates, homemade pasta & the similarities between Italian & Chinese cuisine with author Michelle Maisto.

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First Aired - 08/03/2010 03:00PM Download MP3 (Full Episode)
Hosted By
The-food-seen
Sponsored by
Tekserve-new
Today on The Food Seen, Michael sits down with Michael Laiskonis, executive pastry chef at Le Bernardin. The two talk about the art of dessert and the various artistic approaches to discussing it. Then, Salon.com's Francis Lam calls in to discuss the challenges of making dessert with a message and to say what he thought of dessert at Le Bernadin. This week's episode brought to you by Tekserve. For more information visit tekserve.com

Photos: Dessert creations from Michael Laiskonis

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Michael Harlan Turkell, The Food Seen, Tekserve, www.tekserve.com, Heritage Radio Network, Michael Laiskonis, Executive Pastry Chef at Le Bernardin, http://michaellaiskonis.typepad.com/, www.mlaiskonis.com, Michael shares quite a bit of content on these sites, German Occupations, pastry chefs are stuck way back in the kitchen or downstairs, Michael gets inspired by art and architecture, Alexander Calder, an extremely prolific artist, progression from one experiment to the next, there is a true craft to developing a vision, Michael's inspirations never show up directly on the plate, he likes to mix hard edges, Michael's biggest challenge sometimes is gravity, the standardization of molds and shapes can be limiting, you can eat the glue, arts & crafts, new pieces of vocabulary, how can you create a rhyming couplet in food, what is culinary alliteration?, high brow vs low brow, Momofuku,

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First Aired - 06/08/2010 03:00PM Download MP3 (Full Episode)
Hosted By
The-food-seen
Sponsored by
Tekserve-new
Michael, Cyd Raftus McDowell & Victoria Granof talk about the art of food styling. Learn how these veterans of the food world work with chefs and photographers to get some of the city's best food looking as good as it does.

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