Chef's Story

Hear about the virtues of culinary education, French technique and hard work on a brand new episode of Chef’s Story! Dorothy Cann Hamilton is joined by Chef/Innovator of Lincoln Center Kitchen, Ed Brown. Brown’s professional life in the kitchen began shortly after his graduation from the Culinary Institute of America in 1983, when he joined Le Parker Meridien Hotel at its New York Times three-star Maurice Restaurant as Sous Chef working beside Chef Christian Delouvrier and Chef/Maitre Cuisinier Alain Senderens. Two years later, he traveled with Senderens to Paris to work at the famous Michelin three-star Lucas Carton as Chef de Partie Tournant. In 1990, Brown joined Restaurant Associates to open Tropica, the organization’s first project in New York’s MetLife building complex, eventually overseeing the culinary programs at all of RA’s restaurants in the building. After a brief stopover at Judson Grill, Brown returned to the RA family in 1994 to serve at the helm of The Sea Grill. During his 14 years as Executi

This week’s guest on Chef’s Story is Thomas McNaughton, Executive Chef, ne timeas restaurant group. Chef Thomas McNaughton started working in kitchens at a very young age in Southern New Jersey. After graduating from the Culinary Institute of America in Hyde Park, Thomas moved to the Bay Area and started working at La Folie. He then went on to become sous chef at two of San Francisco’s most respected restaurants: Gary Danko and Quince. In addition to his time in San Francisco, McNaughton traveled throughout Europe to work and stage at Michell Rostang in France, Tantrise in Germany, and Sassege in Italy. The James Beard Foundation nominated Thomas for Rising Star Chef in 2011, 2012 and again in 2013, and flour + water was nominated as Best New Restaurant in 2010. In addition to flour + water, Thomas currently oversees the growth and development of Central Kitchen and Salumeria, two projects that the ne timeas restaurant group opened in spring 2012. This program was brought to you by Fairway Market. “Part of

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 t

Tune in to this week’s episode of Chef’s Story as Dorothy Cann Hamilton continues her conversation with chef Alain Sailhac. Alain is an internationally recognized French chef working in New York City, where he holds the position of Executive Vice President and Dean Emeritus at The International Culinary Center, founded as the French Culinary Institute. Sailhac earned the first ever four star rating from The New York Times while at Le Cygne in 1977. He went on to be a chef at Le Cirque, the 21 Club and the Plaza Hotel. This program was brought to you by Whole Foods Market. “To be successful first you have to love what you do… If you like what you do – work isn’t hard. In cooking, everything is new all of the time.” [49:00] –Alain Sailhac on Chef’s StorySee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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

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

Tune in to part 2 of a 2 part series with famed chef Marc Forgione on a brand new episode of Chef’s Story! Marc is one of the Iron Chefs competing on Food Network’s Iron Chef America and owner of restaurant Marc Forgione in New York City. Marc received a coveted Michelin star in the Michelin Guide New York City 2012, making him the youngest American-born chef to receive the honor in consecutive years (2010, 2011, 2012). Tune in as he recalls his successes, his failures and his future plans. This program was brought to you by Edwards VA Ham. “2009 is the year that brought me to my knees, showed me what being humble is all about and how important one dollar is.” [11:00] “Not a day goes by where I’m working and don’t get in the kitchen. Whether working service or coming up with new dishes, I’m still very hands on with everything.” [27:00] –Marc Forgione on Chef’s StorySee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Tune in to part 1 of a 2 part series with famed chef Marc Forgione on a brand new episode of Chef’s Story! Marc is one of the Iron Chefs competing on Food Network’s Iron Chef America and owner of restaurant Marc Forgione in New York City. Marc received a coveted Michelin star in the Michelin Guide New York City 2012, making him the youngest American-born chef to receive the honor in consecutive years (2010, 2011, 2012). Tune in as he recalls his childhood (his father is considered by many as Godfather of American cuisine), his first restaurant jobs and his rise to the top of the culinary world. This program was brought to you by Edwards VA Ham. “The kitchen is like a magnet to me. Even today, I have all this other stuff going on but I have to get in the kitchen at some point every day or I get depressed.” 08:00 –Marc Forgione on Chef’s StorySee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Korean food is incredible – full of fermented goodness and culinary tradition, but it’s often overlooked. Find out how Hooni Kim is changing people’s perceptions of Korean Food and elevating the cuisine on a brand new episode of Chef’s Story. Chef Kim is the chef/owner of Hanjan and Danji, two restaurants that re-imagine Korean food in imaginative and inventive ways. Host Dorothy Cann Hamilton chats with chef Kim about his background in medicine, his transition to the kitchen and his passion for the food of Korea. Find out why you should trust your taste buds – not your nose – when it comes to Korean food and hear why Hooni’s ultimate dream is just to make people happy. Today’s show was brought to you by Whole Foods Market. “Being a foodie was a hobby. Asian kids didn’t grow up to be chefs. If you weren’t smart – you ended up in the kitchen. I never thought about cooking as a profession.” [17:00] “It’s good to have rules, but ultimately I think a chef’s job isn’t about the food – it’s about people coming in

This week’s featured guest on Chef’s Story Katy Sparks, Executive Chef at Tavern on the Green. Dorothy Cann Hamilton is in Central Park this week as she chats with Katy, who’s background includes cooking at NYC institutions like The Quilted Giraffe and Mesa Grill. Find out what it’s like cooking at a restaurant that seats 700(!!) and comes with a storied reputation that rivals any other dining establishment in the country. From an early appreciation of food to her climb up kitchen ladders – find out how this Middlebury born culinary talent rose to the top in a candid and insightful look at her career. This program was brought to you by Whole Foods Market “I was actually a hostess at a bar and little by little I just kept gravitating towards the kitchen because of memories of being in my mom’s kitchen – the center of the house.” [05:00] “I learned that you don’t have to be a food service to run a restaurant.” [17:00] “The first decision you make is important – but not fatal by any means.” [22:00] “My cooking

Michel Richard is an author, industry advocate, philanthropist, and legendary chef. Known as a pioneer of French food in America, the Brittany native knew he wanted to be a chef at 8, when he first glimpsed a restaurant kitchen. At 14, Richard apprenticed at a patisserie in Champagne, moving to Paris three years later, where he quickly rose to the top position at Gaston Lenotre’s esteemed pastry shop. In 1974, he moved to America to help open a Manhattan shop with Lenotre and found himself at home in a new country. Three years later, he opened Michel Richard in Los Angeles—it was an instantaneous success. A decade later, Richard opened the stylized and quintessentially French-Californian Citrus and the following year was inducted into James Beard’s “Who’s Who of Food and Beverage in America.” Richard then opened a series of restaurants across the country, and even in Japan. Find out what it took to transition from pastry to savory chef and hear the legendary Michel Richard reflect on his career with Dorothy

Fresh off winning the Outstanding Restauranteur award at the James Beard Awards, Barbara Lynch sits down with Dorothy Cann Hamilton on Chef’s Story for a candid and insightful conversation on her upbringing, her career and her current projects. Hear how “Knuckles Lynch” survived a tough childhood in the projects and went from working as a bookie in high school to becoming a world renowned chef and restauranteur. From bad business deals to meetings with Michelle Obama, get a rare behind the curtain look at one of America’s most fascinating and bold personalities in food. This program was brought to you by Fairway Market. “At 12, I realized if I could cook for a living, I’d always have a job because people will always eat and drink.” [11:00] “My first trip to Italy was the first time I really felt I wanted to do this. In Italy you didn’t need a title you just needed to make good pasta.” [23:00] –Barbara Lynch on Chef’s StorySee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https

Chef. Restaurateur. Author. Television personality. Environmental advocate. Philanthropist. Rick Bayless wears a lot of hats. His wife, Deann Groen Bayless has also spent nearly three decades in the Chicago restaurant business. Meet them both on today’s episode of Chef’s Story with host Dorothy Cann Hamilton. She’s chatting with the Bayless duo about their culinary journey, philosophy and current projects. Hear how they met, why they decided to focus on Mexican cuisine and how they manage to juggle so many endeavors. What makes Chicago so special? What does it take to put on a successful television show? What is real Mexican cuisine? Find out – on Chef’s Story!. This program was sponsored by Whole Foods Market. “The only time you should become a chef is if you can’t not do it. I tried to get away from it and I couldn’t stop cooking.” [13:00] “I think a lot of people somehow think the on-air talent can do everything – it’s not true at all. Everyperson who has some sort of front-end talent needs a really stro

If there’s one thing EdMcFarland knows, it’s lobster. He’s the chef/proprietor of Ed’s Lobster Bar, a legendary NYC Seafood spot with a New England fish-house vibe featuring a raw bar, lobster rolls & fish plates. He’s this week’s guest on Chef’s Story with Dorothy Cann Hamilton and he shares his culinary journey with listeners. Find out how he found his passion for seafood and what it took to open his first restaurant with no background in business or management. Ed explains why lobster is so sustainable and why it was so important for him to have a bar element at his restaurant. This program was sponsored by Bonnie Plants “I wanted it to be as much a reflection of New England food as New York.” [24:00] “I wish I had more of a business background. That’s the place I suffered the most – and I think most chefs do too.” [28:00] “You have to challenge yourself every day and constantly improve on what you’re doing – even if its the same food item.” [30:00] –Ed McFarland on Chef’s StorySee Privacy Policy at

Ruth Reichl may not be a chef, but she has been known to “make or break” a restaurant with her legendary restaurant reviews and food writing. The one and only Ruth Reichl is this week’s guest on a special edition of Chef’s Story, hosted by Dorothy Cann Hamilton. Tune in and hear how Ruth found food as a career and how she’s seen the role of the chef during the course of her illustrious career. She gives her perspective on a number of topics including sustainability, cultural food identity and gastronomic journalism. From women in food to celebrity chef culture – tune in and hear Ruth’s razor sharp take on the modern food landscape. This program was sponsored by Fairway Market. “I always thought of restaurants as magical places you could be anybody you want for a while.” [03:00] “There’s always something new to do in food – it’s like a moving target. It’s not just about restaurants.” [10:00] “A modern american chef is somebody who is really passionate about food and feed people his/her interpretation of the

It’s no secret that Marcus Samuelsson is a star. He was the youngest chef to get a 3 star review from the New York Times. He’s cooked at the White House. He’s received numerous awards – too many to count. He’s one of the most recognized and celebrated chefs working today, and he’s this week’s guest on Chef’s Story with Dorothy Cann Hamilton. Hear his thoughts on everything from cultural identity to culinary camaraderie on a candid and conversational conversation. This program was sponsored by Edwards VA Ham. “Fashion doesn’t interest me as a medium. Style always interests me. As a chef, you don’t cook generic [food], you have a style.” [19:00] “I wouldn’t trade my experience for anything. It made me who I am. For every scar story I can tell you 10-15 camaraderie stories. There’s a sense of love in the kitchen that you can’t describe to people that aren’t a part of our industry. That’s why I stick up for my team.” [30:00] –Marcus Samuelsson on Chef’s StorySee Privacy Policy at https://art19.com/privacy and C

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 StorySee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://ar

Lidia Bastianich is an Emmy award-winning public television host, a best‐selling cookbook author, restaurateur, and owner of a flourishing food and entertainment business. Lidia has married her two passions in life – her family and food, to create multiple culinary endeavors alongside her two children, Joseph and Tanya. Lidia’s cookbooks include Lidia’s Commonsense Italian Cooking, Lidia’s Favorite Recipes, Lidia’s Italy in America, Lidia Cooks from the Heart of Italy, and Lidia’s Italy—all companion books to the three‐time Emmy‐nominated television series Lidia’s Kitchen, Lidia’s Italy in America and Lidia’s Italy. Lidia is the chef/owner of four acclaimed New York City restaurants ‐ Felidia, Becco, Esca and Del Posto, as well as Lidia’s Pittsburgh and Lidia’s Kansas City. She is also founder and president of Tavola Productions, an entertainment company that produces high‐quality broadcast productions. Along with her son, Joe Bastianich, Mario Batali, and Oscar Farinetti, the team opened Eataly,

This week, Dorothy sits down with Dan Silverman to hear his story. He is a graduate of the International Culinary Center, and has gone on to be an integral aspect of many big restaurants in New York City. Tune in to hear about Dan’s eye-opening experience leaving cooking school and working for David Bouley, and how that jump-started his career. This program has been sponsored by Whole Foods Market. Today’s music provided by Dead Stars. Image by Robert Caplin for The New York Times “Poetry and cooking are not dissimilar. In poetry you’re trying to convey sense of a thing or an emotion, or some experience, and I think when you cook it’s a similar aesthetic althrough translated. You’re not using words, you’re using ingredients and trying to build a complete thought of some sort.” [9:00] “It’s interesting to me what you learn after that initial push.” [36:20] Dan Silverman on Chef’s StorySee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info

This week on Chef’s Story, Dorothy meets up with Tory McPhail, executive chef of Commander’s Palace in New Orleans, Louisiana. She asks him about growing up in a small town in Washington, and how his passion for cooking led him to travel the country to explore different cultures and culinary worlds. Tune in to hear Tory’s full story! This program has been sponsored by Whole Foods Market. Today’s music has been provided by Dead Stars. Image from Cooking Light “I thought I really knew how to cook and I understood what good flavors were all about, but coming down to New Orleans I didn’t know a thing about what great food really was.” [9:15] Tory McPhail on Chef’s StorySee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.