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 culi

This week on Chef’s Story, Dorothy Cann Hamilton sits down with Jacques Torres, also known as “Mr. Chocolate”. Jacques is a master pastry chef, and a teacher of the pastry arts. Tune into this episode to hear Jacques talk about competing in pastry and becoming a Meilleurs Ouvriers de France (MOF). Dorothy and Jacques discuss the differences between culinary and pastry cooking, and the types of people who become pastry chefs. Hear Jacques talk about his experiences cooking for Pope John Paul II, and why he decided to leave the kitchen and start a chocolate shop. Now, Jacques has chocolate stores in locations such as Dumbo, Downtown Manhattan, Chelsea Market, and more! Listen in to hear more about Jacques’ entrepreneurial spirit and his sense of accomplishment. This episode has been sponsored by 360 Cookware. “I love to use the techniques from another professions in what I do- like the molding from a dentist to make sugar, for example. [17:45] “The French think if you add more butter, you make things better!”

This week on Chef’s Story, Dorothy Cann Hamilton sits down with two of New York’s most interesting restauranteurs, visionaries and renegades – Michael Chernow and Daniel Holzman, the men behind the highly successful Meatball Shop chain. From their early days scrapping and hustling at age 14 and working at various restaurants and bars across New York City to their present day reality as successful businessmen, hear their journey from start to finish. Listen in as they recall the early discussions that eventually led to the opening of the first Meatball Shop, which was wildly successful from the start. Hear about their trials, tribulations, expansion plans and the genesis of their vision and brand. This program was sponsored by Hearst Ranch. “We were so lucky on so many levels when we opened up – because the economy was tough, [The Meatball Shop] was a date that you could afford.” [29:59] “If you’re expanding and growing you have to dress for the job you want and plan ahead.” [41:59] –Daniel Holzman of The Mea

This week’s guest on Chef’s Story is none other than Missy Robbins, Executive Chef of A Voce in NYC. Hear how she discovered food growing up in Connecticut and traded art, psychology and photography for gastronomy. Find out how staging for Charlie Trotter eventually turned into a move to New York City to work in various kitchens and eventually become the Executive Chef at Spiaggia and then A Voce. Like many chefs, moving up the ranks in the restaurant world helped shape Missy’s technique and perspective immensely. From managing staff to developing style – get to know one of the most interesting and dedicated chefs working in America today. This program was sponsored by 360 Cookware. “To the young chefs listening – in hindsight I wish I had gone to work for one more chef. I could have used one or two more years gaining more skills… Once you get to a certain level, it’s hard to go back.” [26:28] “When I’ve made people sous chefs in my kitchens that don’t have the skill level, it backfires – on them because the

This week on Chef’s Story, host Dorothy Cann Hamilton is joined by American chef in Paris Daniel Rose, chef/owner of Spring restaurant in France. He discusses his education in Paris and the parallels between his philosophy studies and cooking. Hear Rose talk about the importance of cooking in French culture and the way in which he came to cultivate an incredible relationship with French cooking that eventually led to the opening of Spring. Learn about Rose’s experience as a young cook in France and the invaluable knowledge he gained that he now passes on to his team. Tune in as Rose talks about opening a restaurant and what excites him in the culinary world today. This program was sponsored by White Oak Pastures. “All the restaurants in NYC today are essentially French restaurants. The technique is different, but the way they’re constructed and the way the customer interacts with them is very French.” [19:20] “You’re never really ready to open your own place. The only thing that makes you ready for it is whe

This week on Chef’s Story, Dorothy Cann Hamilton is joined by chef Bill Telepan of Telepan Restaurant in NYC. Tune in and hear how Bill went from working at delis and local restaurants to attending culinary school, traveling to France and eventually helping open Judson Grill and starting his own restaurant, Telepan Restaurant. Hear what it was like cooking in NYC in the late 80’s, before the local sustainable movement started to take shape. Listen as Bill tells stories of working for legendary restauranteurs like Daniel Boulud and David Bouley and what challenges he faced along his professional culinary career. Also hear what Bill’s been up to as Executive Chef of the Wellness in the Schools program, helping improve the food and food education in NYC public schools. This program was sponsored by Cain Vineyard & Winery. “As a cook, you go work at places and you take the best of what you learn, mash it together, go inside your heart and soul and find your own cuisine.” [15:10] “You have to be true to yours

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 & 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

This week on a special edition of Chef’s Story, Dorothy Cann Hamilton sits down with Jorge Collazo, Executive Chef for the NYC Department of Education. Find out what challenges come along with serving 860,000 meals to students in New York City in 1,700 schools! From menu design to research and development, learn more about what goes into feeding New York City’s students and how Jorge and his team are constantly working to make more whole foods and fresh ingredients available in all city schools. Hear why Michelle Obama’s efforts helped so much and what plans are in store for the future. This program was sponsored by White Oak Pastures. “A couple of years ago through a stimulus grant [from the Obama Administration] we were able to add a few hundred pieces of equipment to our school kitchens.” [25:56] “Portion sizes have increased. This is causing a lot of concern about cost. Everybody welcomes these changes – the issue is that they are unfunded.” [28:44] “I would love to see students come to breakfast – it’s

This week on Chef’s Story, Dorothy Cann Hamilton sits down and chats with one of the founders of New American Cuisine, award-winning chef Alfred Portale of Gotham Bar and Grill. Listen in as Alfred remembers his Italian-American upbringing in Buffalo, NY and explains how he fell in love with food through French cookbooks and found his way to culinary school and eventually in a kitchen in France. Hear how Gotham Bar & Grill was born and how it challenged the way fine dining was viewed in New York City. Find out why quality of ingredients is so important to Alfred and how art, architecture and design all inspire him in his creations. From his achievements in the kitchen to his endeavors in jewelery and furniture making, discover the brilliance of Alfred Portale on this episode of Chef’s Story. This program was sponsored by Fairway Market. “Nowadays – there are so many excellent chefs in this country that it’s not as critical to [spend time in France]. That wasn’t really the case when I graduated culinary s

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

This week on Chef’s Story, Dorothy Cann Hamilton is joined by famed Italian chef, restaurateur, writer, consultant and educator Cesare Casella. Cesare shares some of his memories cooking at Vipore in Lucca, Italy before coming to the states and tells stories of bread, lardo and broth in his family growing up. Find out how authentic Italian cuisine, Nouvelle cuisine and molecular gastronomy all inspire Cesare and how he plans his menus. Learn how the world of food differs from Italy to the United States and how Cesare is trying to promote his idea of simple, honest and classic cooking with his latest book, “The Fundamentals of Italian Cuisine”. This program was sponsored by Hearst Ranch. “Each region in Italy has different ingredients, but their philosophy is the same: respect the ingredients, and cook with simplicity.” “The difficulty is not how to find the product – but how to cook the right way and show the proper respect to the ingredient. My philosophy [in cooking] is: simple, honest and classic.” –chef

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

This week on Chef’s Story, Dorothy Cann Hamilton sits down with acclaimed Austrian born chef Kurt Guenbrunner of the Michelin-star restaurant Wallse. Hear about his memories of garden fresh cooking in Austria and his experiences working under David Bouley at various restaurants. Kurt explains why the concept of “gesamtkunstwerk” , or how elements play together, is at the heart of what inspires him. From art and architecture to music – find out what makes Kurt’s cooking and restaurant design stand out from his contemporaries. Learn more about the importance of water in the 21st century, and why minerals are so important for your health. Get an inside look into the Austrian way of life on a warm and inspiring episode of Chef’s Story. This program was sponsored by Whole Foods Market. “The biggest compliment I ever got for my food was when Bill Grimes said ‘New York never knew about Austrian food and now we can’t live without it!’ ” “If you do the right thing – the right thing will happen to you.” “All my restau

This week’s guest on Chef’s Story is none other than Jonathan Benno – Executive Chef of Lincoln Restaurant and former chef at Per Se. onathan tells the story of how he went from Hawaii to the Bay Area and worked his way through some of the most celebrated kitchens in the country. Find out what it was like being the opening chef at Per Se and how Jonathan’s vision for Per Se helped inform his future endeavors as a chef. Jonathan is a humble team oriented chef, sometimes referred to as a “gentle giant” in the culinary industry. Tune in and hear his story straight from the source! This program was sponsored by Hearst Ranch. “It was in Hawaii that I realized I wanted to pursue food as a career and wanted to become a chef.” “The goal [with Per Se] was to bring that level of product driven refinement that is so special about The French Laundry to New York.” “With Lincoln Restaurant, I wanted to take traditional italian cuisine and take it to a very modern and unique location in Lincoln Center.” –chef Jonathan Benn

This week’s guest on Chef’s Story is Anita Lo, chef and owner of Annisa restaurant in NYC and author of “Cooking Without Borders”. Citing multicultural influences, Anita explains how she fell in love with food growing up in Michigan and traveling the world with her self proclaimed “food tourist” family. From France to Iran, Anita took cues from all of her travels and experiences before opening Annisa, in New York’s Greenwich Village. Find out what it took to open Annisa and how Anita has found continued success through her cooking, media appearances and writing. What was it like working with David Bouley? How did 9/11 affect the success of Annisa? How did the Food Network affect Anita’s career? Tune in to Chef’s Story and hear the whole story! This program was sponsored by Whole Foods Market. Learn more about “A Second Helping Fundraiser” that Anita is involved with here. “I’ve always called cooking a lifestyle choice of the obsessive compulsive.” “I was taught French cuisine – I had to learn Asian cuisine.”

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

World renowned and critically acclaimed chef and baker Ron Ben-Israel is this week’s guest on Chef’s Story. Ron is the chef and owner of Ron Ben-Israel Cakes in New York City and is known for his famously detailed wedding and special occasion cakes. Hear how he went from serving in the Army to becoming a modern dancer in Israel before coming to New York City to pursue his passion in baking. Learn more about Ron’s cake making process and why he has been called the “Manolo Blahnik of wedding cakes”. This program was sponsored by Fairway Market. “Owning a business and committing to serve people’s special occasion is a big order. Miraculously, nothing went wrong in the beginning but I quickly realized I will always need backup equipment and ingredients.” “Baking a wedding cake is a little bit like a military operation…Some complex cakes will have 7 people working at the same time on one cake.” “It’s always scary. No matter what level you’re at there’s always a risk.” “I like being in the public eye. I get excite

This week’s guest on Chef’s Story is David Kinch. David Kinch is a dean at the International Culinary Center and the chef-proprietor at the two Michelin-starred Manresa in the Bay Area. Tune in to hear how French cuisine and culinary culture attracted him to the kitchen, and why cooking helps fulfill his desire to see the world. Hear the things he’s learned along his culinary journey and why to this day motivating staff and creating a healthy team atmosphere remains one of the hardest things to achieve in a kitchen. Find out how David wants to encourage American regional cuisine and how he takes advantage of the terroir in California by sourcing from the nearby Love Apple Farms. This program was sponsored by Fairway Market. “When I started working in kitchens and realized how deep it was in terms of learning and knowledge, it encouraged my wanderlust. I realized it would be a great opportunity to see the world.” “You are only as good as the people who work for you and who you will inspire to carry out your v

This week’s guest on Chef’s Story is Robert Surles, better known as Chef Bobo, Executive Chef at The Calhoun School and a leader in the school food revolution. Tune in to hear how he discovered cooking and went from a freelance chef at ING to cooking for Derek Jeter. Chef Bobo explains how he tries to transform the way children eat in cafeterias at schools, and why it’s not always easy to break bad food habits. From fresh pasta to salad bars to chicken etouffee, Chef Bobo has dedicated his career to making sure kids are introduced to the highest quality foods and learn about healthy eating. This program was sponsored by Hearst Ranch. “Kids [actually] love vegetables!” “Our chefs not only cook the food, they serve it. They encourage the kids. There’s something magic about that white jacket we take out there.” “High school seniors that have eaten my food at the school for 10 years can’t even eat at fast food restaurants anymore. The overlying taste has become offensive to them.” –Chef Bobo on Chef’s StorySee P

This week on Chef’s Story, host Dorothy Cann Hamilton is joined by the “Pastry Provocateur”, Pichet Ong. Pichet describes how he fell in love with food at an early age and his Chinese upbringing helped encourage his sweet tooth. Learn how he climbed the culinary ladder from begging Alice Waters for a job at Chez Panisse, to working at Jean Geroges, and eventually opening many of his own establishments, including the new bistro Sugar and Plumm. Hear how after his first attempt at opening a restaurant failed, his work as a consultant kept him focused and taught him to build a team of business partners to help him focus on what he loves most – cooking. Hear his plans for Sugar and Plumm, which will feature everyday comfort food and, of course, delicious desserts. This program was sponsored by The Heritage Meat Shop. “It’s not me to be sitting behind a desk and pushing buttons, I’d rather be making something and getting my hands dirty.” “I always consider myself as somebody who was born to eat. I’d eat quail, f