Chez Jose's guest appearances

Chez Jose

THE FOOD SEEN

John Mackey

John Bush

Sarah Suzuki

Gaby Dalkin

Priya Krishna

Alison Roman

Jody Williams

Adam Perry

Jon Bonné

Richard Betts

Joe Campanale

Tom Colicchio

Sean Brock

Tom Douglas

Matthew Lightner

OwlTail

On today’s THE FOOD SEEN, we learn that Chez Jose is much more than a pop-up restaurant- it’s a purpose. Jose Ramirez-Ruiz grew up on the small island of Puerto Rico. He became worldly through cooking. His food reflects a journey- from Michelin starred kitchens, to European gardens. An ideology borrowed from a mentor, Oriol Rovira of Els Casals in Spain, to 1. “Tencat Cercles” (close the circles) and 2. create and follow your own train of thought, brings Jose to the vegetable focused forefront, in collaboration with his partner, Pam Yung. Together, what they’re creating is a space for their food to exist, based on their relations with it, in hopes to find it’s/their identity through it all. Thanks to our sponsor, Fairway Market. Thanks to Cookies for today’s music.  “It took me a couple of years to realize what I learned in Europe. I met many amazing European cooks, but I always believed that European cooks could cook circles around me. But American cooks are very good. It gave me more confidence.” [15:50] “If I am an American chef in an American kitchen, why can’t I be proud of that? Why am I always looking to French kitchens?” [23:00] — Jose Ramirez Ruiz on THE FOOD SEEN

On today’s THE FOOD SEEN, we learn that Chez Jose is much more than a pop-up restaurant- it’s a purpose. Jose Ramirez-Ruiz grew up on the small island of Puerto Rico. He became worldly through cooking. His food reflects a journey- from Michelin starred kitchens, to European gardens. An ideology borrowed from a mentor, Oriol Rovira of Els Casals in Spain, to 1. “Tencat Cercles” (close the circles) and 2. create and follow your own train of thought, brings Jose to the vegetable focused forefront, in collaboration with his partner, Pam Yung. Together, what they’re creating is a space for their food to exist, based on their relations with it, in hopes to find it’s/their identity through it all. Thanks to our sponsor, <a href="http://www.fairwaymarket.com" rel="nofollow" target="_blank">Fairway Market</a>. Thanks to <a href="http://www.cookiesltd.com" rel="nofollow" target="_blank">Cookies</a> for today’s music. <h2>“It took me a couple of years to realize what I learned in Europe. I met many amazing European cooks, but I always believed that European cooks could cook circles around me. But American cooks are very good. It gave me more confidence.” [15:50]</h2> “If I am an American chef in an American kitchen, why can’t I be proud of that? Why am I always looking to French kitchens?” [23:00] — Jose Ramirez Ruiz on THE FOOD SEEN

Episode 155: Chez Jose, A Vegetable