Dorothy Cann Hamilton

Thanks for listening to and supporting Chef's Story over the years. As many of you know, on September 16, 2016 we lost our dear friend and host of Chef's Story, Dorothy Cann Hamilton. She, among many things, was one of the most respected culinary leaders in the world. Dorothy founded the French Culinary Institute in Manhattan in 1984, which later became the International Culinary Center. Ask anybody she knew or worked with – Dorothy was a beacon of light. Her uncontrollable smile, her infectious laugh, and her love of life is how we remember her at Heritage Radio Network. As we end the year, we want to reflect on Dorothy's work with us, and share some of her on-air personality with you. Thanks for listening, and Happy New Year.

Thanks for listening to and supporting Chef's Story over the years. As many of you know, on September 16, 2016 we lost our dear friend and host of Chef's Story, Dorothy Cann Hamilton. She, among many things, was one of the most respected culinary leaders in the world. Dorothy founded the French Culinary Institute in Manhattan in 1984, which later became the International Culinary Center. Ask anybody she knew or worked with – Dorothy was a beacon of light. Her uncontrollable smile, her infectious laugh, and her love of life is how we remember her at Heritage Radio Network. As we end the year, we want to reflect on Dorothy's work with us, and share some of her on-air personality with you. Thanks for listening, and Happy New Year.

Episode 128: Tribute to Dorothy Cann Hamilton

Michael Coury

This week on ﻿Chef's Story﻿, host Dorothy Cann Hamilton sits down with Chef Michael Coury, executive chef of OTG Management, a hospitality group that operates more than 200 restaurants and retail concepts in 10 airports across North America. While its competitors often focus on attracting licensed and franchised restaurant brands, OTG maintains full control over almost all of its restaurant concepts, which allows its menus to quickly react to changes in consumer needs. As Concept Chef, Michael sets the culinary direction for the company. He has assembled some of the region’s hottest chefs to lend their talents to OTG’s restaurants. Coury is a graduate of The French Culinary Institute in New York City and attended the California Sushi Academy, working side by side with Master Sushi Chef Toshi Sugiura. Before joining OTG, he taught at Toscana Saporita in Tuscany and worked with celebrity chefs Mario Batali, Todd English, Charlie Trotter, Jacque Torres, and Alfred Portale.Through his creativity, passion, and unique understanding of food, he has earned two stars from The New York Times, published recipes in La Cucina Italiano and has been featured in Italian Cooking and Living magazine.

This week on ﻿Chef's Story﻿, host Dorothy Cann Hamilton sits down with Chef Michael Coury, executive chef of OTG Management, a hospitality group that operates more than 200 restaurants and retail concepts in 10 airports across North America. While its competitors often focus on attracting licensed and franchised restaurant brands, OTG maintains full control over almost all of its restaurant concepts, which allows its menus to quickly react to changes in consumer needs. As Concept Chef, Michael sets the culinary direction for the company. He has assembled some of the region’s hottest chefs to lend their talents to OTG’s restaurants. Coury is a graduate of The French Culinary Institute in New York City and attended the California Sushi Academy, working side by side with Master Sushi Chef Toshi Sugiura. Before joining OTG, he taught at Toscana Saporita in Tuscany and worked with celebrity chefs Mario Batali, Todd English, Charlie Trotter, Jacque Torres, and Alfred Portale.Through his creativity, passion, and unique understanding of food, he has earned two stars from The New York Times, published recipes in La Cucina Italiano and has been featured in Italian Cooking and Living magazine.

Episode 127: Michael Coury

Ignacio Mattos

This week on Chef's Story, Dorothy Hamilton sits down with Chef Ignacio Mattos. The episode was recorded in front of a live studio audience at the International Culinary Center. Born in Uruguay and mentored by South American grilling master Francis Mallman as well as Slow Food legend Alice Waters at Chez Panisse, Ignacio has earned critical acclaim for his signature style of bold seasonal food. Bon Appetit named him a 2012 tastemaker. The same year, his work at Isa in Williamsburg yielded a James Beard Award nomination for Best New Restaurant of the Year. He was also the chef at New York’s beloved Il Buco.

This week on Chef's Story, Dorothy Hamilton sits down with Chef Ignacio Mattos. The episode was recorded in front of a live studio audience at the International Culinary Center. Born in Uruguay and mentored by South American grilling master Francis Mallman as well as Slow Food legend Alice Waters at Chez Panisse, Ignacio has earned critical acclaim for his signature style of bold seasonal food. Bon Appetit named him a 2012 tastemaker. The same year, his work at Isa in Williamsburg yielded a James Beard Award nomination for Best New Restaurant of the Year. He was also the chef at New York’s beloved Il Buco.

Episode 126: Ignacio Mattos

Douglas Keane

This week on Chef's Story, ICC president Erik Murnighan interviews Chef Douglas Keane. Douglas Keane's interest in cooking developed as a young boy helping his mother in their Michigan kitchen. His desire to get a date in high-school, however, led him to enroll in a culinary class, where he scored the date, but also realized he wanted to cook. Close family friend and renowned hotelier, Stan Bromley, further influenced his desire, encouraging him to enroll at Cornell University's School of Hotel Administration, where his fascination for the culinary arts took over. After graduating with a degree that would allow him to work in any hotel of his choosing, he decided to follow his heart to the kitchen. Currently, Douglas operates the Healdsburg Bar &amp; Grill, and earned the title of Top Chef Master in the show's season 5 finale.

This week on Chef's Story, ICC president Erik Murnighan interviews Chef Douglas Keane. Douglas Keane's interest in cooking developed as a young boy helping his mother in their Michigan kitchen. His desire to get a date in high-school, however, led him to enroll in a culinary class, where he scored the date, but also realized he wanted to cook. Close family friend and renowned hotelier, Stan Bromley, further influenced his desire, encouraging him to enroll at Cornell University's School of Hotel Administration, where his fascination for the culinary arts took over. After graduating with a degree that would allow him to work in any hotel of his choosing, he decided to follow his heart to the kitchen. Currently, Douglas operates the Healdsburg Bar &amp; Grill, and earned the title of Top Chef Master in the show's season 5 finale.

Episode 125: Douglas Keane

Ed Hardy

This week on Chef’s Story, host Dorothy Cann Hamilton sits down with Ed Hardy, a graduate of the French Culinary Institute and one of Washington D.C.'s top ten chefs to watch in 2016, according to UpOut. Ed tells us all about his upbringing in Richmond, Virginia and the path that lead him to food truck success in the nation's capital.

This week on Chef’s Story, host Dorothy Cann Hamilton sits down with Ed Hardy, a graduate of the French Culinary Institute and one of Washington D.C.'s top ten chefs to watch in 2016, according to UpOut. Ed tells us all about his upbringing in Richmond, Virginia and the path that lead him to food truck success in the nation's capital.

Episode 124: Ed Hardy

This week on Chef's Story, host Dorothy Cann Hamilton sits down with CJ Reycraft, a graduate of the French Culinary Institute and Chef/Managing Partner of Amuse, where classic French cuisine gets a modern update. Westfield has become one of three American chefs -- and the first ever from New Jersey -- to be given the prestigious Prix au Chef de L’Avenir (Leading Chef of the Future) Award, by the International Academy of Gastronomy.

This week on Chef's Story, host Dorothy Cann Hamilton sits down with CJ Reycraft, a graduate of the French Culinary Institute and Chef/Managing Partner of <a href="http://www.amusenj.com/" rel="nofollow" target="_blank">Amuse</a>, where classic French cuisine gets a modern update. Westfield has become one of three American chefs -- and the first ever from New Jersey -- to be given the prestigious Prix au Chef de L’Avenir (Leading Chef of the Future) Award, by the International Academy of Gastronomy.

Episode 123: CJ Reycraft

Eric Ripert

This week's very special episode of Chef's Story features an interview with the inimitable Eric Ripert! In addition to his tenure at the world-renowned Le Bernardin, Chef Ripert has recently published the memoir 32 Yolks: From My Mother's Table to Working the Line, which Anthony Bourdain hailed as “heartbreaking, horrifying, poignant, and inspiring,” The episode was recorded at the International Culinary Center in front of a live studio audience, and also includes a Q&amp;A session that followed the interview.

This week's very special episode of Chef's Story features an interview with the inimitable Eric Ripert! In addition to his tenure at the world-renowned Le Bernardin, Chef Ripert has recently published the memoir 32 Yolks: From My Mother's Table to Working the Line, which Anthony Bourdain hailed as “heartbreaking, horrifying, poignant, and inspiring,” The episode was recorded at the International Culinary Center in front of a live studio audience, and also includes a Q&amp;A session that followed the interview.

Episode 122: Eric Ripert LIVE

Jonathan Gushue

On this week's episode of Chef's Story, host Dorothy Cann Hamilton speaks with Jonathan Gushue. After making a name for himself with award-winning menus, renowned chef Jonathan Gushue traded in fine dining for a wood-fired grill. In December 2015, he opened his first restaurant, The Berlin in Kitchener, Ontario. The restaurant leverages the region’s farming roots and showcases a modern take on central European fare, cooked over a wood-fired hearth. It also serves as a  chance to elevate the techniques and styles Gushue has learned throughout his travels in England, France and Japan.

On this week's episode of Chef's Story, host Dorothy Cann Hamilton speaks with Jonathan Gushue. After making a name for himself with award-winning menus, renowned chef Jonathan Gushue traded in fine dining for a wood-fired grill. In December 2015, he opened his first restaurant, The Berlin in Kitchener, Ontario. The restaurant leverages the region’s farming roots and showcases a modern take on central European fare, cooked over a wood-fired hearth. It also serves as a chance to elevate the techniques and styles Gushue has learned throughout his travels in England, France and Japan.

Episode 121: Jonathan Gushue

This week on Chef's Story, Dorothy Cann Hamilton interviews Chef Wojciech Modest Amaro. In 2014, his Warsaw restaurant Atelier Amaro was awarded a Michelin Star for the second year in a row, thus becoming the only Polish restaurant to boast such an accomplishment. He is the author of two books: Nature of Polish and Polish Cuisine XXI Century, which in 2010 won the Grand Prix in the category of culinary literature at the International Academy of Gastronomy in Paris. In autumn of 2013 he became chairman of the jury of the TV reality show Top Chef, and in spring 2014 a host of the Polish edition of Hell's Kitchen.

This week on Chef's Story, Dorothy Cann Hamilton interviews Chef Wojciech Modest Amaro. In 2014, his Warsaw restaurant Atelier Amaro was awarded a Michelin Star for the second year in a row, thus becoming the only Polish restaurant to boast such an accomplishment. He is the author of two books: Nature of Polish and Polish Cuisine XXI Century, which in 2010 won the Grand Prix in the category of culinary literature at the International Academy of Gastronomy in Paris. In autumn of 2013 he became chairman of the jury of the TV reality show Top Chef, and in spring 2014 a host of the Polish edition of Hell's Kitchen.

Episode 120: Chef Wojciech Modest Amaro

Today's Chef's Story is broadcast from the International Culinary Center in downtown Manhattan! The executive chef of Pearl &amp; Ash, Trae Basore, joins us to talk about his upbringing in the hometown of Walmart – "it still had a very much small town feel to it" – and the main inspiration for his career in food: his grandfather.

Today's Chef's Story is broadcast from the International Culinary Center in downtown Manhattan! The executive chef of Pearl &amp; Ash, Trae Basore, joins us to talk about his upbringing in the hometown of Walmart – "it still had a very much small town feel to it" – and the main inspiration for his career in food: his grandfather.

Episode 119: Trae Basore

Dorothy Cann Hamilton is the Founder &amp; CEO of the International Culinary Center (founded as The French Culinary Institute in 1984). A respected leader in the education and culinary worlds, Ms. Hamilton is past Chairman of the James Beard Foundation, was the IACP’s Entrepreneur of the Year in 2013 and in 2015 was awarded the Legion of Honor from the French government and was inducted into the Academy of Distinguished Entrepreneurs by Babson College. She is a mentor for business accelerator Food-X and the creator and host of the PBS television series and weekly radio show, Chef’s Story, and is author of the book Love What You Do.

I really want to like this podcast, but it&#39;s so badly mixed it&#39;s nearly unlistenable. I can here every single thing the interviewer is doing -- tapping pens, shuffling papers, swallowing hard, making other gross mouth noises, whether in agreement or whatever. It&#39;s so distracting. During the David Waltuck episode, the commercial break wasn&#39;t even over when the interview came back on, so I missed 30 seconds of what seemed like it was a really interesting story. No Bueno. Most everything else on heritage radio network is pretty legit, so in not sure what gives. But this needs to be fixed.

Worst audio ever

Dorothy, please learn how to speak into a microphone properly. This pod is 5 stars if you mute it while Dorothy speaks. -1 due to the horrible audio, -1 for her cheeky interview style, -1 for her huffing and puffing into the mic… Come on now Dorothy, do us all a favor and back off.

Come on now Dorothy

Chef's Story

Tom Douglas

On this week's episode of Chef's Story, host Dorothy Cann Hamilton speaks with Chef Tom Douglas. Tom Douglas is an executive chef, restaurateur, author, and radio talk show host. He is known for winning the 1994 James Beard Award for Best Northwest Chef. On May 7, 2012, he won the James Beard Award as Best Restaurateur. He is the author of Tom Douglas' Seattle Kitchen, which was named the Best American Cookbook by the James Beard Foundation and KitchenAid, in 2001. In 2005, he appeared on an episode of the Food Network's Iron Chef America, where he defeated Chef Masaharu Morimoto.

On this week's episode of Chef's Story, host Dorothy Cann Hamilton speaks with Chef Tom Douglas. Tom Douglas is an executive chef, restaurateur, author, and radio talk show host. He is known for winning the 1994 James Beard Award for Best Northwest Chef. On May 7, 2012, he won the James Beard Award as Best Restaurateur. He is the author of Tom Douglas' Seattle Kitchen, which was named the Best American Cookbook by the James Beard Foundation and KitchenAid, in 2001. In 2005, he appeared on an episode of the Food Network's Iron Chef America, where he defeated Chef Masaharu Morimoto.

Episode 118: Tom Douglas

Thomas Keller

Renowned for his culinary skills and his impeccable standards, Thomas Keller has established a collection of restaurants that set a new paradigm within the hospitality industry. In 1994, he opened The French Laundry in Yountville, a wine country landmark that has been widely hailed as the finest restaurant in the world. He followed that ten years later with Per Se, which brought the chef’s distinctive style to Manhattan. Today, both restaurants enjoy 3-star Michelin ratings, making Keller the first and only American-born chef to hold multiple three-star ratings from the prestigious dining guide. casual dining restaurants include Bouchon (Beverly Hills, Yountville, Las Vegas), Bar Bouchon (Beverly Hills) Bouchon Bakery (Yountville, Las Vegas, NYC), and Ad Hoc (Yountville). This program has been sponsored by Fairway Market. Image credit to Deborah Jones “Passion is not something I look for in a person…what I look for is desire. Desire is something that is always there, even when the passion subsides.” [12:00] “You don’t let failures define who you are, you let it become a growth period.” [19:30] “As chefs we’re trained to say yes. The minute you walk in the door, ‘no’ is not a word in your vocabulary.” [28:50] Thomas Keller on Chef’s Story

Renowned for his culinary skills and his impeccable standards, Thomas Keller has established a collection of restaurants that set a new paradigm within the hospitality industry. In 1994, he opened The French Laundry in Yountville, a wine country landmark that has been widely hailed as the finest restaurant in the world. He followed that ten years later with Per Se, which brought the chef’s distinctive style to Manhattan. Today, both restaurants enjoy 3-star Michelin ratings, making Keller the first and only American-born chef to hold multiple three-star ratings from the prestigious dining guide. casual dining restaurants include Bouchon (Beverly Hills, Yountville, Las Vegas), Bar Bouchon (Beverly Hills) Bouchon Bakery (Yountville, Las Vegas, NYC), and Ad Hoc (Yountville). This program has been sponsored by <a href="http://www.fairwaymarket.com" rel="nofollow" target="_blank">Fairway Market</a>. Image credit to Deborah Jones “Passion is not something I look for in a person…what I look for is desire. Desire is something that is always there, even when the passion subsides.” [12:00] “You don’t let failures define who you are, you let it become a growth period.” [19:30] “As chefs we’re trained to say yes. The minute you walk in the door, ‘no’ is not a word in your vocabulary.” [28:50] Thomas Keller on Chef’s Story

Episode 68: Thomas Keller

Bobby Flay

On today’s episode of Chef’s Story, the guest is none other than Bobby Flay – food personality, celebrity chef, and restauranteur. Host Dorothy Cann Hamilton takes us through the beginnings of Flay’s career, from working as a busser, to getting his first start in the kitchen, going to the French Culinary Institute, and eventually becoming the chef and TV personality he is now. Learn what propelled Bobby into the food industry, and how he feels the TV and media industry has influenced his career. Although the media has brought Bobby much success, he explains that he always looks towards his being a chef first, and that his passion for food has only grown tremendously as a result. Tune-in to hear from one of the most popular chef’s in the media today! This program has been sponsored by Fairway Market. “I was surrounded by great cooks – and that’s how you learn. That’s how you learn how to cook.” [14:40] “The people in the industry that do know me know exactly what I do everyday. I am a cook first. Always.” [21:10] “Just as I build the layers in my dishes, I build the layers of my career the same way – very slow.” [42:33] — Bobby Flay on Chef’s Story

On today’s episode of Chef’s Story, the guest is none other than Bobby Flay – food personality, celebrity chef, and restauranteur. Host Dorothy Cann Hamilton takes us through the beginnings of Flay’s career, from working as a busser, to getting his first start in the kitchen, going to the French Culinary Institute, and eventually becoming the chef and TV personality he is now. Learn what propelled Bobby into the food industry, and how he feels the TV and media industry has influenced his career. Although the media has brought Bobby much success, he explains that he always looks towards his being a chef first, and that his passion for food has only grown tremendously as a result. Tune-in to hear from one of the most popular chef’s in the media today! This program has been sponsored by <a href="fairwaymarket.com" rel="nofollow" target="_blank">Fairway Market.</a> “I was surrounded by great cooks – and that’s how you learn. That’s how you learn how to cook.” [14:40] “The people in the industry that do know me know exactly what I do everyday. I am a cook first. Always.” [21:10] “Just as I build the layers in my dishes, I build the layers of my career the same way – very slow.” [42:33] — Bobby Flay on Chef’s Story

Episode 60: Bobby Flay

Dan Barber

This week on Chef’s Story, Dorothy Cann Hamilton chats with acclaimed chef Dan Barber. Dan is the co-owner and executive chef of Blue Hill and Blue Hill at Stone Barns, and the author of the forthcoming book, The Third Plate (May 2014, The Penguin Press). His opinions on food and agricultural policy have appeared in the New York Times, along with many other publications. Appointed by President Barack Obama to serve on the President’s Council on Physical Fitness, Sports and Nutrition, Dan continues the work that he began as a member of Stone Barns Center for Food and Agriculture’s board of directors: to blur the line between the dining experience and the educational, bringing the principles of good farming directly to the table. Barber has received multiple James Beard awards including Best Chef: New York City (2006) and the country’s Outstanding Chef (2009).In 2009 he was named one of Time magazine’s 100 most influential people in the world. This program was brought to you by Heritage Foods USA.  “The third plate is the basis of all great cuisines.” [04:00] “We’re a very young country and we have this freakish soil fertility.” [05:00] –Dan Barber on Chef’s Story

This week on Chef’s Story, Dorothy Cann Hamilton chats with acclaimed chef Dan Barber. Dan is the co-owner and executive chef of Blue Hill and Blue Hill at Stone Barns, and the author of the forthcoming book, The Third Plate (May 2014, The Penguin Press). His opinions on food and agricultural policy have appeared in the New York Times, along with many other publications. Appointed by President Barack Obama to serve on the President’s Council on Physical Fitness, Sports and Nutrition, Dan continues the work that he began as a member of Stone Barns Center for Food and Agriculture’s board of directors: to blur the line between the dining experience and the educational, bringing the principles of good farming directly to the table. Barber has received multiple James Beard awards including Best Chef: New York City (2006) and the country’s Outstanding Chef (2009).In 2009 he was named one of Time magazine’s 100 most influential people in the world. This program was brought to you by <a href="http://www.HeritageFoodsUSA.com" rel="nofollow" target="_blank">Heritage Foods USA</a>. <h4>“The third plate is the basis of all great cuisines.” [04:00]</h4> “We’re a very young country and we have this freakish soil fertility.” [05:00] –Dan Barber on Chef’s Story

Episode 83: Dan Barber Part 1

Ming’s love of cooking was forged in his early years. Ming was raised in Dayton, Ohio, where he spent hours cooking alongside his mother and father at Mandarin Kitchen, the family-owned restaurant. His experience also taught him about restaurant operations and the art of making customers happy. Ming headed east to attend school at Phillips Academy Andover. From there, Ming continued to Yale University,earning his degree in Mechanical Engineering. During this time, Ming spent his summers attending Le Cordon Bleucooking school and apprenticing at area restaurants in Paris. After graduating from Yale, Ming moved to Paris and trained under renowned Pastry Chef Pierre Herme and then on to Osaka with Sushi Master Kobayashi. Upon his return to the United States, Ming enrolled in graduate school at Cornell University, earning a Master’s degree in Hotel Administration and Hospitality Marketing. Tune in to hear more from this fascinating chef as well as his path to opening Blue Ginger and Blue Dragon, authoring a plethora of cookbooks, and more!

Ming’s love of cooking was forged in his early years. Ming was raised in Dayton, Ohio, where he spent hours cooking alongside his mother and father at Mandarin Kitchen, the family-owned restaurant. His experience also taught him about restaurant operations and the art of making customers happy. Ming headed east to attend school at Phillips Academy Andover. From there, Ming continued to Yale University,earning his degree in Mechanical Engineering. During this time, Ming spent his summers attending Le Cordon Bleucooking school and apprenticing at area restaurants in Paris. After graduating from Yale, Ming moved to Paris and trained under renowned Pastry Chef Pierre Herme and then on to Osaka with Sushi Master Kobayashi. Upon his return to the United States, Ming enrolled in graduate school at Cornell University, earning a Master’s degree in Hotel Administration and Hospitality Marketing. Tune in to hear more from this fascinating chef as well as his path to opening Blue Ginger and Blue Dragon, authoring a plethora of cookbooks, and more!

Episode 105: Ming Tsai

Emily Luchetti

This week’s episode of Chef’s Story sees Dorothy Cann Hamilton chatting with critically acclaimed and world renowned pastry chef Emily Luchetti. Emily tells the story of how she found her passion in pastries and worked her way up to where she is now. Find out how a visit to Lutece in NYC inspired her and how working for Jeremiah Tower helped her grow as a pastry chef. Listen in as she discusses gender as it relates to the kitchen and the obstacles she had to overcome as an up and coming female chef. What makes great pastries so much more significant than sugary snacks? Tune in and find out. This program was sponsored by Fairway Market.  “The one thing that was fortunate about the explosion of American cooking was that it opened many doors for women.” “I always call my style simple but elegant, it’s all flavor driven . You get the real “wow” when you take a bite out of it – but at the same time you want it to be visually appealing. It’s like a classic suit – it’s beautiful and has nice lines but when you get close and take a bite you say ‘oh I get it now’.” “I think we do have a real weight problem in the United States, but I look at it with a moderation point of view because sugar isn’t going to disappear…We’re a little naive to believe people suddenly won’t eat sugar anymore.” “Pastry chefs are in better shape and take better care of themselves than savory chefs.” –pastry chef Emily Luchetti on Chef’s Story

This week’s episode of Chef’s Story sees Dorothy Cann Hamilton chatting with critically acclaimed and world renowned pastry chef Emily Luchetti. Emily tells the story of how she found her passion in pastries and worked her way up to where she is now. Find out how a visit to Lutece in NYC inspired her and how working for Jeremiah Tower helped her grow as a pastry chef. Listen in as she discusses gender as it relates to the kitchen and the obstacles she had to overcome as an up and coming female chef. What makes great pastries so much more significant than sugary snacks? Tune in and find out. This program was sponsored by <a href="http://www.FairwayMarket.com" rel="nofollow" target="_blank">Fairway Market</a>. <h2>“The one thing that was fortunate about the explosion of American cooking was that it opened many doors for women.”</h2> “I always call my style simple but elegant, it’s all flavor driven . You get the real “wow” when you take a bite out of it – but at the same time you want it to be visually appealing. It’s like a classic suit – it’s beautiful and has nice lines but when you get close and take a bite you say ‘oh I get it now’.” “I think we do have a real weight problem in the United States, but I look at it with a moderation point of view because sugar isn’t going to disappear…We’re a little naive to believe people suddenly won’t eat sugar anymore.” “Pastry chefs are in better shape and take better care of themselves than savory chefs.” –pastry chef Emily Luchetti on Chef’s Story

Episode 3: Emily Luchetti

J. Kenji López-Alt

On this week's episode of ﻿Chef's Story﻿, guest host Erik Murnighan, president of the International Culinary Center, interviews J. Kenji López-Alt, the Managing Culinary Director of Serious Eats, and author of the James Beard Award-nominated column The Food Lab, ﻿where he unravels the science of home cooking. A restaurant-trained chef and former editor at Cook's Illustrated magazine, he is the author of the New York Times best-selling cookbook The Food Lab: Better Home Cooking Through Science.

On this week's episode of ﻿Chef's Story﻿, guest host Erik Murnighan, president of the International Culinary Center, interviews J. Kenji López-Alt, the Managing Culinary Director of Serious Eats, and author of the James Beard Award-nominated column The Food Lab, ﻿where he unravels the science of home cooking. A restaurant-trained chef and former editor at Cook's Illustrated magazine, he is the author of the New York Times best-selling cookbook The Food Lab: Better Home Cooking Through Science.

Episode 113: J. Kenji López-Alt

Christina Tosi

This week’s featured chef on “Chef’s Story” with Dorothy Cann Hamilton is winner of the James Beard Rising Star Chef award Christina Tosi of Momofuku Milk Bar. Baking is in Christina’s DNA – and she explains how growing up studying mathematics and Italian ended up pushing her along her baking career. Hear how she went from baking late night at college to eventually going on to become one of the worlds most well respected and renowned pastry chefs. From Bouley to WD-50, Christina has seen all different sides of the culinary experience. Find out what ultimately brought her back to her passion – baking. Order from Milk Bar online here. This program was sponsored by Whole Foods Market.  “Sugar translated into energy for me – it always had.” “I’m resourceful by nature and while I love a hunt for a Fleur de sel it’s about finding something in your cupboard and finding a way to give it a new creative life” “What I love most about food is attaching to something and really ‘getting’ it.” –pastry chef Christina Tosi on Chef’s Story

This week’s featured chef on “Chef’s Story” with Dorothy Cann Hamilton is winner of the James Beard Rising Star Chef award Christina Tosi of Momofuku Milk Bar. Baking is in Christina’s DNA – and she explains how growing up studying mathematics and Italian ended up pushing her along her baking career. Hear how she went from baking late night at college to eventually going on to become one of the worlds most well respected and renowned pastry chefs. From Bouley to WD-50, Christina has seen all different sides of the culinary experience. Find out what ultimately brought her back to her passion – baking. <a href="http://www.momofukustore.com/" rel="nofollow" target="_blank">Order from Milk Bar online here</a>. This program was sponsored by <a href="http://www.WholeFoodsMarket.com" rel="nofollow" target="_blank">Whole Foods Market</a>. <h2>“Sugar translated into energy for me – it always had.”</h2> “I’m resourceful by nature and while I love a hunt for a Fleur de sel it’s about finding something in your cupboard and finding a way to give it a new creative life” “What I love most about food is attaching to something and really ‘getting’ it.” –pastry chef Christina Tosi on Chef’s Story

Episode 13: Christina Tosi

Michael Anthony

This week on Chef’s Story, host Dorothy Cann Hamilton interviews Executive Chef of Gramercy Tavern and recipient of the 2012 Outstanding Chef Award from the James Beard Foundation, Michael Anthony. Hear how he went from Indiana University to Japan to Paris and eventually ended up becoming a world renowned chef. Hear about the many lessons he learned while working with Shizuyo Shima in Japan and how she made sure he stayed on the right track. From cleaning grease traps to working with Daniel Boulud, learn how sometimes the most unlikely paths lead to success in the culinary universe. This program was sponsored by Whole Foods Market.  “A good chef always knows what’s going to happen three steps ahead.” “The reality is that every chef dreams of being able to control their cooking in a small setting but if you want to take care of a large group of people…. scale is really important. Some restaurants are set up to last a lifetime, and Gramercy Tavern is one of those restaurants.” “My goal is to create more avenues than road blocks [in the kitchen]… we’re always looking for people that come into the restaurant with a sense of connection to the world around them. Gramercy Tavern was founded on the idea of belonging to its community.” –Michael Anthony, Executive Chef of Gramercy Tavern on Chef’s Story

This week on Chef’s Story, host Dorothy Cann Hamilton interviews Executive Chef of Gramercy Tavern and recipient of the 2012 Outstanding Chef Award from the James Beard Foundation, Michael Anthony. Hear how he went from Indiana University to Japan to Paris and eventually ended up becoming a world renowned chef. Hear about the many lessons he learned while working with Shizuyo Shima in Japan and how she made sure he stayed on the right track. From cleaning grease traps to working with Daniel Boulud, learn how sometimes the most unlikely paths lead to success in the culinary universe. This program was sponsored by <a href="http://www.WholeFoodsMarket.com" rel="nofollow" target="_blank">Whole Foods Market</a>. <h2>“A good chef always knows what’s going to happen three steps ahead.”</h2> “The reality is that every chef dreams of being able to control their cooking in a small setting but if you want to take care of a large group of people…. scale is really important. Some restaurants are set up to last a lifetime, and Gramercy Tavern is one of those restaurants.” “My goal is to create more avenues than road blocks [in the kitchen]… we’re always looking for people that come into the restaurant with a sense of connection to the world around them. Gramercy Tavern was founded on the idea of belonging to its community.” –Michael Anthony, Executive Chef of Gramercy Tavern on Chef’s Story

Episode 6: Michael Anthony

David Burke

Tune in for a brand new episode of Chef’s Story , as host Dorothy Cann Hamilton sits down with none other than David Burke. Burke graduated from the Culinary Institute of America, and soon thereafter traveled to France where he completed several stages with notable chefs such as Pierre Troisgros, Georges Blanc and Gaston Lenôtre. Burke’s mastery of French culinary technique was confirmed when, at age 26, he won France’s coveted Meilleurs Ouvriers de France Diplome d’Honneur for unparalleled skill and creativity with his native cuisine. David Burke returned to the U.S. as a sous chef for Waldy Malouf at La Cremaillere and then for Charlie Palmer at The River Café, where he ascended to executive chef and earned three stars from The New York Times. In 1992, Burke opened the Park Avenue Café with Smith &amp; Wollensky CEO Alan Stillman, and then, in 1996, he became vice president of culinary development for the Smith &amp; Wollensky Restaurant Group. Burke has been honored with Japan’s Nippon Award of Excellence, the Robert Mondavi Award of Excellence and the CIA’s August Escoffier Award. Nation’s Restaurant News named Burke one of the 50 Top R&amp;D Culinarians and Time Out New York honored him as the “Best Culinary Prankster” in 2003. In May 2009, Burke was inducted into the Who’s Who of Food &amp; Beverage in America by the James Beard Foundation. In that same month, he also won the distinctive Menu Masters award from Nation’s Restaurant News, naming him one of the nation’s most celebrated culinary innovators. In February 2012, Burke was honored by the culinary school at Johnson &amp; Wales University with the Distinguished Visiting Chef Award, which is given to the world’s most influential and celebrated chefs. In November 2012, he was named Restaurateur of the Year by the New Jersey Restaurant Association. In the same month, he was honored with a Concierge Choice Award, celebrating the best in New York City hospitality, winning the best chef award. In 2013, Burke was nominated to “Best Chefs America,” a new benchmark in American cooking whereby chefs name the peers who are the most inspiring and impressive in the business. In 2013, the David Burke Group was recognized by Restaurant Hospitality magazine as having one of the “Coolest Multiconcept Companies in the Land.” The article highlights restaurant corporations with an enviable business concept that others can’t wait to replicate. In addition, it cites the numerous incarnations of Chef Burke’s creative vision, from David Burke Fishtail and Burke in the Box to David Burke’s Primehouse. Chef Burke’s vast talents have been showcased recently on television, including season two of “Top Chef Masters,” a guest spot on the “Every Day with Rachael Ray” show and as a mentor to Breckenridge Bourbon distiller Bryan Nolt on Bloomberg’s small-business television series, “The Mentor”. In 2013, he returned to season five of “Top Chef Masters.” Burke’s visibility as a celebrity chef has also led to consultant positions with hotels, cruise lines and food experts. Most recently, he was invited to join the Holland America Line Culinary Council alongside renowned international chefs Jonnie Boer, Marcus Samuelsson, Jacques Torres, Charlie Trotter and Elizabeth Falkner. In this capacity, Burke will consult on the cruise line’s culinary initiatives, including the CulinaryArtsCenter enrichment program, and provide signature recipes which will be featured on all 15 ships.

Tune in for a brand new episode of Chef’s Story , as host Dorothy Cann Hamilton sits down with none other than David Burke. Burke graduated from the Culinary Institute of America, and soon thereafter traveled to France where he completed several stages with notable chefs such as Pierre Troisgros, Georges Blanc and Gaston Lenôtre. Burke’s mastery of French culinary technique was confirmed when, at age 26, he won France’s coveted Meilleurs Ouvriers de France Diplome d’Honneur for unparalleled skill and creativity with his native cuisine. David Burke returned to the U.S. as a sous chef for Waldy Malouf at La Cremaillere and then for Charlie Palmer at The River Café, where he ascended to executive chef and earned three stars from The New York Times. In 1992, Burke opened the Park Avenue Café with Smith &amp; Wollensky CEO Alan Stillman, and then, in 1996, he became vice president of culinary development for the Smith &amp; Wollensky Restaurant Group. Burke has been honored with Japan’s Nippon Award of Excellence, the Robert Mondavi Award of Excellence and the CIA’s August Escoffier Award. Nation’s Restaurant News named Burke one of the 50 Top R&amp;D Culinarians and Time Out New York honored him as the “Best Culinary Prankster” in 2003. In May 2009, Burke was inducted into the Who’s Who of Food &amp; Beverage in America by the James Beard Foundation. In that same month, he also won the distinctive Menu Masters award from Nation’s Restaurant News, naming him one of the nation’s most celebrated culinary innovators. In February 2012, Burke was honored by the culinary school at Johnson &amp; Wales University with the Distinguished Visiting Chef Award, which is given to the world’s most influential and celebrated chefs. In November 2012, he was named Restaurateur of the Year by the New Jersey Restaurant Association. In the same month, he was honored with a Concierge Choice Award, celebrating the best in New York City hospitality, winning the best chef award. In 2013, Burke was nominated to “Best Chefs America,” a new benchmark in American cooking whereby chefs name the peers who are the most inspiring and impressive in the business. In 2013, the David Burke Group was recognized by Restaurant Hospitality magazine as having one of the “Coolest Multiconcept Companies in the Land.” The article highlights restaurant corporations with an enviable business concept that others can’t wait to replicate. In addition, it cites the numerous incarnations of Chef Burke’s creative vision, from David Burke Fishtail and Burke in the Box to David Burke’s Primehouse. Chef Burke’s vast talents have been showcased recently on television, including season two of “Top Chef Masters,” a guest spot on the “Every Day with Rachael Ray” show and as a mentor to Breckenridge Bourbon distiller Bryan Nolt on Bloomberg’s small-business television series, “The Mentor”. In 2013, he returned to season five of “Top Chef Masters.” Burke’s visibility as a celebrity chef has also led to consultant positions with hotels, cruise lines and food experts. Most recently, he was invited to join the Holland America Line Culinary Council alongside renowned international chefs Jonnie Boer, Marcus Samuelsson, Jacques Torres, Charlie Trotter and Elizabeth Falkner. In this capacity, Burke will consult on the cruise line’s culinary initiatives, including the CulinaryArtsCenter enrichment program, and provide signature recipes which will be featured on all 15 ships.

Episode 108: David Burke

Francis Mallmann

This week on Chef’s Story, Dorothy Cann Hamilton is joined by renowned Argentine chef Francis Mallmann, chef/owner at 1884 in the Argentine wine region of Mendoza; Patagonia Sur, in Buenos Aires; and the Hotel &amp; Restaurant Garzon in Uruguay. Find out why he traded French haute cuisine for a different approach and started to focus on grilling and fire. Hear his seven techniques for cooking with fire, and learn about how his South American influences informed his career. Tune in as Francis tells listeners about “The Uncertain Edge of Burnt”, and gives tips for grilling and cooking with heat! From cowboy culture to French technique, learn all about the many sides of chef Mallman, Latin America’s pre-eminent chef. This program was sponsored by Whole Foods Market  “When you admire chefs a lot, and I think the same can be said for musicians and painters, you just try to copy things – especially when you’re young.” [13:15] “It takes about 20 years of cooking to find your own [culinary] language.” [14:00] “People think of fire as a powerful and male thing, but fire for cooking is an extremely fragile and feminine thing… The beauty of cooking with fire is patience and reading what’s happening and then trying to get things exactly the way you want.” [17:05] “France is still very strong in my cooking. You can’t see it, but that training is still with me.” [21:20] “It’s very easy to use sauces and confuse people with lots of things on a plate, but I don’t like that type of cuisine.” [25:20] “I don’t believe in harmony in food – I like dissonance. Harmony when you eat is for babies, when we grow up we need dissonance. If everything is salty, it’s no good. It’s nice to have one part extremely salty and nice and then mix it up with the rest.” [22:15] –chef Francis Mallmann on Chef’s Story

This week on Chef’s Story, Dorothy Cann Hamilton is joined by renowned Argentine chef Francis Mallmann, chef/owner at 1884 in the Argentine wine region of Mendoza; Patagonia Sur, in Buenos Aires; and the Hotel &amp; Restaurant Garzon in Uruguay. Find out why he traded French haute cuisine for a different approach and started to focus on grilling and fire. Hear his seven techniques for cooking with fire, and learn about how his South American influences informed his career. Tune in as Francis tells listeners about “The Uncertain Edge of Burnt”, and gives tips for grilling and cooking with heat! From cowboy culture to French technique, learn all about the many sides of chef Mallman, Latin America’s pre-eminent chef. This program was sponsored by <a href="http://www.WholeFoodsMarket.com" rel="nofollow" target="_blank">Whole Foods Market</a> <h2>“When you admire chefs a lot, and I think the same can be said for musicians and painters, you just try to copy things – especially when you’re young.” [13:15]</h2> “It takes about 20 years of cooking to find your own [culinary] language.” [14:00] “People think of fire as a powerful and male thing, but fire for cooking is an extremely fragile and feminine thing… The beauty of cooking with fire is patience and reading what’s happening and then trying to get things exactly the way you want.” [17:05] “France is still very strong in my cooking. You can’t see it, but that training is still with me.” [21:20] “It’s very easy to use sauces and confuse people with lots of things on a plate, but I don’t like that type of cuisine.” [25:20] “I don’t believe in harmony in food – I like dissonance. Harmony when you eat is for babies, when we grow up we need dissonance. If everything is salty, it’s no good. It’s nice to have one part extremely salty and nice and then mix it up with the rest.” [22:15] –chef Francis Mallmann on Chef’s Story

Episode 22: Francis Mallmann

Sean Brock

Tune in to this week’s episode of Chef’s Story as Dorothy Cann Hamilton chats with Sean Brock again, this time to celebrate the release of his book, Heritage. Sean is the chef behind the game-changing restaurants Husk and McCrady’s, and his first book offers all of his inspired recipes. With a drive to preserve the heritage foods of the South, Brock cooks dishes that are ingredient-driven and reinterpret the flavors of his youth in Appalachia and his adopted hometown of Charleston. The recipes in Heritage include all the comfort food (think food to eat at home) and high-end restaurant food (fancier dishes when there’s more time to cook) for which he has become so well-known. Brock’s interpretation of Southern favorites like Pickled Shrimp, Hoppin’ John, and Chocolate Alabama Stack Cake sit alongside recipes for Crispy Pig Ear Lettuce Wraps, Slow-Cooked Pork Shoulder with Tomato Gravy, and Baked Sea Island Red Peas. This is a very personal book, with headnotes that explain Brock’s background and give context to his food and essays in which he shares his admiration for the purveyors and ingredients he cherishes. This program was brought to you by Whole Foods Market.   “The cuisine of the south is dictated by the terroir and geography. The south is insanely diverse.” [04:00] “The history of Charleston cooking is amazing. if you look back you can see cuisine dating back to the 17th century. when you have that information to access – it’s amazing.” [12:00] –Sean Brock on Chef’s Story

Tune in to this week’s episode of Chef’s Story as Dorothy Cann Hamilton chats with Sean Brock again, this time to celebrate the release of his book, Heritage. Sean is the chef behind the game-changing restaurants Husk and McCrady’s, and his first book offers all of his inspired recipes. With a drive to preserve the heritage foods of the South, Brock cooks dishes that are ingredient-driven and reinterpret the flavors of his youth in Appalachia and his adopted hometown of Charleston. The recipes in Heritage include all the comfort food (think food to eat at home) and high-end restaurant food (fancier dishes when there’s more time to cook) for which he has become so well-known. Brock’s interpretation of Southern favorites like Pickled Shrimp, Hoppin’ John, and Chocolate Alabama Stack Cake sit alongside recipes for Crispy Pig Ear Lettuce Wraps, Slow-Cooked Pork Shoulder with Tomato Gravy, and Baked Sea Island Red Peas. This is a very personal book, with headnotes that explain Brock’s background and give context to his food and essays in which he shares his admiration for the purveyors and ingredients he cherishes. This program was brought to you by <a href="http://www.WholeFoodsMarket.com" rel="nofollow" target="_blank">Whole Foods Market</a>. <h4></h4> “The cuisine of the south is dictated by the terroir and geography. The south is insanely diverse.” [04:00] “The history of Charleston cooking is amazing. if you look back you can see cuisine dating back to the 17th century. when you have that information to access – it’s amazing.” [12:00] –Sean Brock on Chef’s Story

Episode 86: Sean Brock Part 2

Wylie Dufresne

If you love food and you’re not familiar with Wylie Dufresne, you must be living under a rock. The star-chef is the culinary mastermind behind WD50 and Alder, two of the most forward thinking “molecular gastronomy” themed restaurants in the world. On this week’s episode of Chef’s Story, Dorothy Cann Hamilton sits down with Chef Dufresne and has a conversation about his cooking, his life, his work, his family and his influences. Learn about the philosophy behind Wylie’s work and join him as he recounts the culinary journey that brought him to chef stardom. This program was sponsored by Fairway Market.  “Peeling potatoes wasn’t grueling, but it was a great life lesson” [14:00] “If I had my drothers, I would have been a professional athlete…That was never in the cards.” [18:00] “[At my restaurants] we’re using all of the information today going backwards and tomorrow going forward.” [43:00] –Wylie Dufresne on Chef’s Story

If you love food and you’re not familiar with Wylie Dufresne, you must be living under a rock. The star-chef is the culinary mastermind behind WD50 and Alder, two of the most forward thinking “molecular gastronomy” themed restaurants in the world. On this week’s episode of Chef’s Story, Dorothy Cann Hamilton sits down with Chef Dufresne and has a conversation about his cooking, his life, his work, his family and his influences. Learn about the philosophy behind Wylie’s work and join him as he recounts the culinary journey that brought him to chef stardom. This program was sponsored by <a href="http://www.FairwayMarket.com" rel="nofollow" target="_blank">Fairway Market</a>. <h4>“Peeling potatoes wasn’t grueling, but it was a great life lesson” [14:00]</h4> “If I had my drothers, I would have been a professional athlete…That was never in the cards.” [18:00] “[At my restaurants] we’re using all of the information today going backwards and tomorrow going forward.” [43:00] –Wylie Dufresne on Chef’s Story

Episode 72: Wylie Dufresne

Floyd Cardoz

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 &amp; 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

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 <a href="http://www.SurryFarms.com" rel="nofollow" target="_blank">S. Wallace Edwards &amp; Sons</a>. <h2>“As my mother always said, most people eat to live, I live to eat.”</h2> “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

Episode 4: Floyd Cardoz

This week on Chef’s Story, Dorothy Cann Hamilton continues her conversation with acclaimed chef Dan Barber. They have an in-depth conversation on GMO’s and technology in food. Dan is the co-owner and executive chef of Blue Hill and Blue Hill at Stone Barns, and the author of the forthcoming book, The Third Plate (May 2014, The Penguin Press). His opinions on food and agricultural policy have appeared in the New York Times, along with many other publications. Appointed by President Barack Obama to serve on the President’s Council on Physical Fitness, Sports and Nutrition, Dan continues the work that he began as a member of Stone Barns Center for Food and Agriculture’s board of directors: to blur the line between the dining experience and the educational, bringing the principles of good farming directly to the table. Barber has received multiple James Beard awards including Best Chef: New York City (2006) and the country’s Outstanding Chef (2009).In 2009 he was named one of Time magazine’s 100 most influential people in the world. This program was brought to you by Heritage Foods USA.  “GMO technology is really advanced in that you can take DNA from another species and just insert it.” [22:00] “In the future, I would like to become better acquainted with nature’s functioning and how to describe and promote it better and I don’t think it’s through interventions of technology.” [32:00] “Really truly great flavor only arises out of interconnectiveness of a whole place.” [33:00] –Dan Barber on Chef’s Story

This week on Chef’s Story, Dorothy Cann Hamilton continues her conversation with acclaimed chef Dan Barber. They have an in-depth conversation on GMO’s and technology in food. Dan is the co-owner and executive chef of Blue Hill and Blue Hill at Stone Barns, and the author of the forthcoming book, The Third Plate (May 2014, The Penguin Press). His opinions on food and agricultural policy have appeared in the New York Times, along with many other publications. Appointed by President Barack Obama to serve on the President’s Council on Physical Fitness, Sports and Nutrition, Dan continues the work that he began as a member of Stone Barns Center for Food and Agriculture’s board of directors: to blur the line between the dining experience and the educational, bringing the principles of good farming directly to the table. Barber has received multiple James Beard awards including Best Chef: New York City (2006) and the country’s Outstanding Chef (2009).In 2009 he was named one of Time magazine’s 100 most influential people in the world. This program was brought to you by <a href="http://www.heritagefoodsusa.com" rel="nofollow" target="_blank">Heritage Foods USA.</a> <h4>“GMO technology is really advanced in that you can take DNA from another species and just insert it.” [22:00]</h4> “In the future, I would like to become better acquainted with nature’s functioning and how to describe and promote it better and I don’t think it’s through interventions of technology.” [32:00] “Really truly great flavor only arises out of interconnectiveness of a whole place.” [33:00] –Dan Barber on Chef’s Story

Episode 84: Dan Barber Part 2

Mark Ladner

Chef Mark Ladner joins Dorothy Cann Hamilton for a special interview on Chef’s Story, recorded at the USA Pavilion at Expo Milano 2015! Chef Ladner touches on his childhood, his formative food memories, his career trajectory and his advice for aspiring chefs. He also explains what drove him to open his pop-up gluten-free pasta concept, Pasta Flyer. Mark Ladner is the James Beard award winning chef of Del Posto. Chef Ladner’s education began in Cambridge, MA at independently owned and operated pizza counters, followed by formal culinary schooling at Johnson &amp; Wales University in Providence, Rhode Island. He moved to NYC in the early 90’s and worked with several well-regarded restaurateurs, before meeting Mario Batali and Joe Bastianich and opening Babbo Ristorante as Sous Chef in 1998. Ladner has since opened Lupa Osteria Romana (1999), Otto Enoteca Pizzeria (2002) and Del Posto (2005) as Chef/Partner at each restaurant. Mark co-authored Molto Gusto (Ecco, 2010) with Mario Batali. This program was brought to you by Whole Foods Market.   “I really truly believe that as long as you can make food taste the way that you like, I don’t think you need to spend a tremendous amount of time continuing to polish your culinary skills. You can waste a lot of time spelunking down the rabbit hole for culinary greatness when, in this day and age, from an entrepreneurial and business perspective there’s such a broad range of skill sets necessary to be successful in this industry. Spending too much time trying to perfect a bite of food might not be the best use of your time.” [11:00] “Once you have your own kitchen it doesn’t necessarily mean you stop learning.” [22:00] “There are two things I’m adamant about. One is a monkish devotion to pasta – specifically the cooking and saucing of rather than the making or stuffing of. The execution in the last several minutes is something people don’t spend enough time obsessing over. Two is knowing it’s important to remove as much variable for error from the equation before service so you can just focus on service.” [30:00] “I don’t consider myself to be an elitist person. I need a part of me that’s able to embrace a more populist culture.” [46:00] –Mark Ladner on Chef’s Story

Chef Mark Ladner joins Dorothy Cann Hamilton for a special interview on Chef’s Story, recorded at the USA Pavilion at Expo Milano 2015! Chef Ladner touches on his childhood, his formative food memories, his career trajectory and his advice for aspiring chefs. He also explains what drove him to open his pop-up gluten-free pasta concept, Pasta Flyer. Mark Ladner is the James Beard award winning chef of Del Posto. Chef Ladner’s education began in Cambridge, MA at independently owned and operated pizza counters, followed by formal culinary schooling at Johnson &amp; Wales University in Providence, Rhode Island. He moved to NYC in the early 90’s and worked with several well-regarded restaurateurs, before meeting Mario Batali and Joe Bastianich and opening Babbo Ristorante as Sous Chef in 1998. Ladner has since opened Lupa Osteria Romana (1999), Otto Enoteca Pizzeria (2002) and Del Posto (2005) as Chef/Partner at each restaurant. Mark co-authored Molto Gusto (Ecco, 2010) with Mario Batali. This program was brought to you by <a href="http://www.WholeFoodsMarket.com" rel="nofollow" target="_blank">Whole Foods Market</a>. <h4></h4> “I really truly believe that as long as you can make food taste the way that you like, I don’t think you need to spend a tremendous amount of time continuing to polish your culinary skills. You can waste a lot of time spelunking down the rabbit hole for culinary greatness when, in this day and age, from an entrepreneurial and business perspective there’s such a broad range of skill sets necessary to be successful in this industry. Spending too much time trying to perfect a bite of food might not be the best use of your time.” [11:00] “Once you have your own kitchen it doesn’t necessarily mean you stop learning.” [22:00] “There are two things I’m adamant about. One is a monkish devotion to pasta – specifically the cooking and saucing of rather than the making or stuffing of. The execution in the last several minutes is something people don’t spend enough time obsessing over. Two is knowing it’s important to remove as much variable for error from the equation before service so you can just focus on service.” [30:00] “I don’t consider myself to be an elitist person. I need a part of me that’s able to embrace a more populist culture.” [46:00] –Mark Ladner on Chef’s Story

Episode 98: Mark Ladner

Jose Andres

This week’s profiled chef on Dorothy Cann Hamilton’s “Chef’s Story” is legendary Spanish chef Jose Andres. Chef Andres has been credited with the popularization of small plates in America. He is one of the leaders in the molecular gastronomy movement and his flagship restaurants minibar in Washington DC and é in Las Vegas focus on technological preparations. Find out what his life was like growing up in Spain with Ferran Adria and others to cooking in the Navy and hear how Jose eventually ended up in Washington DC and became head chef at Jaleo. Learn more about how Jose brought the concept of tapas to the states and how he helped influence an entire generation of chefs and restaurants. This program was sponsored by Hearst Ranch.  “I grew up surrounded by farmers, in tune with the seasons, shopping with my mom and cooking at home every single day.” “Life has a plan for every one of us. Sometimes we try to fight that plan – but I try to go along with the plan.” “I believe food is an important issue. It’s beyond sharing a great bottle of champagne or food with friends – it’s much more powerful than that…I’m trying to change the lives of people through the power of food.” “I always follow the flow of life – and life takes me to fascinating places.” –Chef Jose Andres on Chef’s Story

This week’s profiled chef on Dorothy Cann Hamilton’s “Chef’s Story” is legendary Spanish chef Jose Andres. Chef Andres has been credited with the popularization of small plates in America. He is one of the leaders in the molecular gastronomy movement and his flagship restaurants minibar in Washington DC and é in Las Vegas focus on technological preparations. Find out what his life was like growing up in Spain with Ferran Adria and others to cooking in the Navy and hear how Jose eventually ended up in Washington DC and became head chef at Jaleo. Learn more about how Jose brought the concept of tapas to the states and how he helped influence an entire generation of chefs and restaurants. This program was sponsored by <a href="http://www.HearstRanch.com" rel="nofollow" target="_blank">Hearst Ranch</a>. <h2>“I grew up surrounded by farmers, in tune with the seasons, shopping with my mom and cooking at home every single day.”</h2> “Life has a plan for every one of us. Sometimes we try to fight that plan – but I try to go along with the plan.” “I believe food is an important issue. It’s beyond sharing a great bottle of champagne or food with friends – it’s much more powerful than that…I’m trying to change the lives of people through the power of food.” “I always follow the flow of life – and life takes me to fascinating places.” –Chef Jose Andres on Chef’s Story

Episode 19: Jose Andres

Jonathan Waxman

Author, chef, restauranteur and “The Father of Modern American Cuisine”, Jonathan Waxman, joins Dorothy Cann Hamilton on this week’s episode of Chef’s Story. Jonathan explains how meeting Alice Waters and cooking at Chez Panisse influenced his career as a chef. Though he never imagined he’d cook growing up – Jonathan quickly fell in love with high quality ingredients and improvisational cooking and eventually went on to open Barbuto, a critically acclaimed restaurant in New York City’s West Village. Hear how the Berkeley California movement helped shape our nation’s culinary identity for years to come and how Jonathan Waxman played a crucial role in the creation of what we know as “Modern American Cuisine”. This program was made possible by White Oak Pastures.  “It’s inspiring the way Alice Waters teaches people – I thank her to this day.” “Tunnel vision provides you with a platform to do well.” “When we opened up Barbuto I didn’t think anyone would come. It’s now evolved into my favorite thing I’ve ever done in my life. It’s not just Italian, it’s not just New York, it’s not just me. It’s a real connection between my customers, my farmers, my wine guys and everybody else. It’s a big fat party and a collaboration between everybody. ” “Synthesizing cuisine to the bare essentials is really what good food is all about.” –chef Jonathan Waxman on Chef’s Story

Author, chef, restauranteur and “The Father of Modern American Cuisine”, Jonathan Waxman, joins Dorothy Cann Hamilton on this week’s episode of Chef’s Story. Jonathan explains how meeting Alice Waters and cooking at Chez Panisse influenced his career as a chef. Though he never imagined he’d cook growing up – Jonathan quickly fell in love with high quality ingredients and improvisational cooking and eventually went on to open Barbuto, a critically acclaimed restaurant in New York City’s West Village. Hear how the Berkeley California movement helped shape our nation’s culinary identity for years to come and how Jonathan Waxman played a crucial role in the creation of what we know as “Modern American Cuisine”. This program was made possible by <a href="http://www.WhiteOakPastures.com" rel="nofollow" target="_blank">White Oak Pastures</a>. <h2>“It’s inspiring the way Alice Waters teaches people – I thank her to this day.”</h2> “Tunnel vision provides you with a platform to do well.” “When we opened up Barbuto I didn’t think anyone would come. It’s now evolved into my favorite thing I’ve ever done in my life. It’s not just Italian, it’s not just New York, it’s not just me. It’s a real connection between my customers, my farmers, my wine guys and everybody else. It’s a big fat party and a collaboration between everybody. ” “Synthesizing cuisine to the bare essentials is really what good food is all about.” –chef Jonathan Waxman on Chef’s Story

Episode 17: Jonathan Waxman

John Besh

Today on Chef’s Story, host Dorothy Cann Hamilton is joined by New Orleans restauranteur, television personality, community activist and cookbook author John Besh. He discusses the historical significance of Louisiana foods and the collaboration of Creole and French cultures to create the indigenous New Orleans cuisine. Besh talks about his first culinary memories of family meals with rabbit and squirrel and his intrigue in the restaurant industry from an early age. He tells how his time in the military helped to shape his view of the culinary world and inspire him to lead a team in a positive and effective way. Besh looks back at the devastation of Hurricane Katrina and how the community came together over red beans and rice and the efforts to help those in need by employing hurricane affected residents and feeding those without food. Tune in as this James Beard Award winning chef and author talks about his journey to culinary stardom, his passion for local sourcing, and the importance of preserving the culinary history of New Orleans. This program was sponsored by Route 11 Potato Chips.  “Creole is really a beautiful mixture, a cultural gumbo so to speak, of French, Spanish, African, German and Italian cuisines all thrown into this pot.” [6:44] “I was bitten by the restaurant bug early – I enjoyed bussing tables and coming to the kitchen early and preparing. It was pleasureable – I really enjoyed the interaction with people and the idea of food bringing people together and making everybody happy.” [18:33] “What the Marines gave me was an understanding of a mission. If the mission in this case is, as a cook, to set your station and be ready to serve your guest flawlessly, understanding that mission allows you to prioritize everything in your day.” [22:25] “Food is such a powerful tool – and it can be used for good! I found that out, and that’s what’s been driving me ever since.” [48:01] –chef John Besh on Chef’s Story

Today on Chef’s Story, host Dorothy Cann Hamilton is joined by New Orleans restauranteur, television personality, community activist and cookbook author John Besh. He discusses the historical significance of Louisiana foods and the collaboration of Creole and French cultures to create the indigenous New Orleans cuisine. Besh talks about his first culinary memories of family meals with rabbit and squirrel and his intrigue in the restaurant industry from an early age. He tells how his time in the military helped to shape his view of the culinary world and inspire him to lead a team in a positive and effective way. Besh looks back at the devastation of Hurricane Katrina and how the community came together over red beans and rice and the efforts to help those in need by employing hurricane affected residents and feeding those without food. Tune in as this James Beard Award winning chef and author talks about his journey to culinary stardom, his passion for local sourcing, and the importance of preserving the culinary history of New Orleans. This program was sponsored by <a href="http://www.Rt11.com" rel="nofollow" target="_blank">Route 11 Potato Chips</a>. <h2>“Creole is really a beautiful mixture, a cultural gumbo so to speak, of French, Spanish, African, German and Italian cuisines all thrown into this pot.” [6:44]</h2> “I was bitten by the restaurant bug early – I enjoyed bussing tables and coming to the kitchen early and preparing. It was pleasureable – I really enjoyed the interaction with people and the idea of food bringing people together and making everybody happy.” [18:33] “What the Marines gave me was an understanding of a mission. If the mission in this case is, as a cook, to set your station and be ready to serve your guest flawlessly, understanding that mission allows you to prioritize everything in your day.” [22:25] “Food is such a powerful tool – and it can be used for good! I found that out, and that’s what’s been driving me ever since.” [48:01] –chef John Besh on Chef’s Story

Episode 28: John Besh

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