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First Aired - 05/30/2012 12:00PM Download MP3 (Full Episode)
Hosted By
Chef_s-story
Sponsored by
Edw116_150x150_042910sm
On the latest episode of Chef's Story, Dorothy Cann Hamilton sits and chats with critically acclaimed and international recognized chef Floyd Cardoz. Floyd is the Executive Chef/Partner of North End Grill and winner of the Top Chef Masters television show. Tune in and hear about his early days in New York at Tabla, a seminal Danny Meyer restaurant, and find out how he put aside his traditional life plans to become a world class chef. Learn about his vision of combining what he ate growing up in India with what is grown here in the United States. This program was sponsored by S. Wallace Edwards & Sons.

"As my mother always said, most people eat to live, I live to eat."

"I've always had the dream to mix Indian and Western foods since I began cooking...I wanted to adapt what we ate in India to what [ingredients] we have here [in the United States]."

"At Union Square Hospitality Group, we believe that your technical skills should form 49% of you are and 51% of who you are should be your niceness."

"As a chef you're always in control. You ask somebody to jump they say how high. When you're on TV that's not the case - you're at the mercy of producers."

--chef Floyd Cardoz on Chef's Story


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First Aired - 04/22/2012 12:00PM Download MP3 (Full Episode)
Hosted By
The-main-course
Sponsored by
Fairway
This week on The Main Course, Patrick Martins is joined by Nick Anderer, Executive Chef at Danny Meyer's Maialino restaurant in Gramercy Park, NYC. Tune in as Nick explains how he transitioned his career from art and architecture to Italian cooking. Hear the secret behind his celebrated Cacio e Pepe and hear what he thinks about the resurgence of fine Italian cuisine in NYC. Learn more about the inspirations behind the Danny Meyer restaurants and how competition helps keep chefs in check. This program was sponsored by Fairway Market.

"I go back to Rome at least once a year to see what's going on and get inspiration. A lot of the craft and energy of Roman cuisine has been waning over the past 10-20 years...It's harder to find [great] restaurants in Rome now. "

"Cooking has become a very public thing in New York City."

--Nick Anderer, Executive Chef at Maialino


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First Aired - 01/09/2012 02:00PM Download MP3 (Full Episode)
Hosted By
Snacky-tunes
Sponsored by
Cain-logotype-hrn-150
This week, Snacky Tunes welcomes Top Chef Ty-Lör Boring. From his origins in Kansas City and its famous barbecue scene to Japanese pub food to his debut on Top Chef, Tyler talks about his ascension and travel in the food world as well as what it's like being a gay chef in the culinary world (hint: it doesn't matter as long as you cook well!). Later on tune in as Pocket Vinyl does a special in studio live set. This episode is sponsored by Cain Vineyard & Winery.

"It doesn't matter if your gay, straight, Mexican, Asian, whatever . . . as long as you put your food were your mouth is people don't care."

--Ty-Lör Boring on Snacky Tunes


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