Zak Kell's guest appearances

Zak Kell

The Main Course

Anya Fernald

Dan Miller

Michael Pollan

Dave Arnold

Scott Smith

Rachel Shukert

Chris Grosso

Rainn Wilson

Jody Williams

Rita Sodi

Will Harris

Florent Morellet

Eric Asimov

Tim Fitzgerald

Peter Kaminsky

OwlTail

This week on The Main Course, Patrick Martins is joined by Zak Kell, Chef De Cuisine of Columbia University’s Community Food &amp; Juice. Tune into this program to learn about Zak’s roots in Bloomington, Indiana, and how cooking in his hometown could never have prepared him for the q uality of food in New York City. Find out what restaurants Zak worked in to cut his teeth, and how he got involved with the Dumont crew. Later, Patrick and Zak are joined by HRN’s Mike Edison to talk stereotypes in the restaurant world. How do Mexican immigrant populations differ in New York and Los Angeles? Why are Europeans such horrible tippers? Learn the inside scoop on this week’s edition of The Main Course! Today’s program has been sponsored by Fairway Market. Music has been provided by Big Ups.  “You can actually make good food if you care about it and know what it’s supposed to be.” [20:30] “Having good food is just one aspect of having a successful restaurant.” [21:15] “Once a level hits a certain level of success, it becomes more of a machine. You don’t have as much room to be creative.” [25:15] — Zak Kell on The Main Course

This week on The Main Course, Patrick Martins is joined by Zak Kell, Chef De Cuisine of Columbia University’s Community Food &amp; Juice. Tune into this program to learn about Zak’s roots in Bloomington, Indiana, and how cooking in his hometown could never have prepared him for the q uality of food in New York City. Find out what restaurants Zak worked in to cut his teeth, and how he got involved with the Dumont crew. Later, Patrick and Zak are joined by HRN’s Mike Edison to talk stereotypes in the restaurant world. How do Mexican immigrant populations differ in New York and Los Angeles? Why are Europeans such horrible tippers? Learn the inside scoop on this week’s edition of The Main Course! Today’s program has been sponsored by <a href="http://www.fairwaymarket.com" rel="nofollow" target="_blank">Fairway Market</a>. Music has been provided by <a href="http://www.bigups.bandcamp.com" rel="nofollow" target="_blank">Big Ups</a>. <h2>“You can actually make good food if you care about it and know what it’s supposed to be.” [20:30]</h2> “Having good food is just one aspect of having a successful restaurant.” [21:15] “Once a level hits a certain level of success, it becomes more of a machine. You don’t have as much room to be creative.” [25:15] — Zak Kell on The Main Course

Episode 192: Zak Kell

Shanna Pacifico

On a lively episode of The Main Course, Patrick Martins is joined by chef and friend of the show Shanna Pacifico, who has just announced she’ll be leaving Back Forty for Back Forty West, and Zak Kell chef du cuisine at Community Food &amp; Juice. Tune in for a conversation on everything from the culture of destination restaurants to the process of changing venues as a chef. Hear what Shanna expects from her new gig and why she’s so obsessed with the cumari pepper right now. Listen as Zak explains what makes his catch of the day so important to him and how he had to make adjustments coming from Clinton Street Baking to Community Food &amp; Juice. This program was sponsored by Fairway Market.   Photo 1: Shanna Pacifico, Photo 2: Community Food &amp; Juice “The new space [Back Forty West] has three floors, a basement, the main floor and a prep kitchen upstairs. I’m in for a challenge.” “For me, a lot of times its about recreating a dish I grew up with.” “I’m hoping that people go back to carnal eating.” –Shanna Pacifico of Back Forty West on The Main Course “Anything at any point should be appetizing. The meat should look good off the truck, while I’m grinding it, when it’s on the grill, etc.” –Zak Kell, chef du cuisine at Community Food &amp; Juice

On a lively episode of The Main Course, Patrick Martins is joined by chef and friend of the show Shanna Pacifico, who has just announced she’ll be leaving Back Forty for Back Forty West, and Zak Kell chef du cuisine at Community Food &amp; Juice. Tune in for a conversation on everything from the culture of destination restaurants to the process of changing venues as a chef. Hear what Shanna expects from her new gig and why she’s so obsessed with the cumari pepper right now. Listen as Zak explains what makes his catch of the day so important to him and how he had to make adjustments coming from Clinton Street Baking to Community Food &amp; Juice. This program was sponsored by <a href="http://www.FairwayMarket.com" rel="nofollow" target="_blank">Fairway Market</a>. Photo 1: Shanna Pacifico, Photo 2: Community Food &amp; Juice <h2>“The new space [Back Forty West] has three floors, a basement, the main floor and a prep kitchen upstairs. I’m in for a challenge.”</h2> “For me, a lot of times its about recreating a dish I grew up with.” “I’m hoping that people go back to carnal eating.” –Shanna Pacifico of Back Forty West on The Main Course “Anything at any point should be appetizing. The meat should look good off the truck, while I’m grinding it, when it’s on the grill, etc.” –Zak Kell, chef du cuisine at Community Food &amp; Juice

Episode 128: Shanna Pacifico & Zak Kell