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Chef's Story

Heritage Radio Network

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Société & Culture

Éducation

Fréquence : 1 épisode/13j. Total Éps: 128

Dorothy Cann Hamilton is the Founder & 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.

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🇫🇷 France - food
04/12/2024
#82
🇫🇷 France - food
03/12/2024
#65
🇫🇷 France - food
02/12/2024
#52
🇫🇷 France - food
01/12/2024
#32
🇬🇧 Grande Bretagne - food
04/11/2024
#80
🇬🇧 Grande Bretagne - food
03/11/2024
#50
🇬🇧 Grande Bretagne - food
30/10/2024
#61
🇬🇧 Grande Bretagne - food
04/09/2024
#77

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Episode 128: Tribute to Dorothy Cann Hamilton

Épisode 128

lundi 2 janvier 2017 • Durée 07:48

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.

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Episode 127: Michael Coury

Épisode 127

mercredi 7 septembre 2016 • Durée 48:33

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.

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Episode 118: Tom Douglas

Épisode 118

mercredi 8 juin 2016 • Durée 46:21

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.

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Episode 28: John Besh

Épisode 28

mercredi 12 décembre 2012 • Durée 57:38

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

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Episode 27: Jacques Torres

Épisode 27

mercredi 5 décembre 2012 • Durée 47:32

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!” [40:30]

“Don’t have a huge ego. After all, we just play with food.” [45:00]

— Jacques Torres on Chef’s Story

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Episode 26: Daniel Holzman & Michael Chernow

Épisode 26

mercredi 28 novembre 2012 • Durée 47:19

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 Meatball Shop on Chef’s Story

“The general philosophy we use is put your staff first and everything else falls into place.” [39:33]

“Nobody is afraid of a meatball – you can drop one in front of anybody internationally and they know what it is.” [43:00]

–Michael Chernow of The Meatball Shop on Chef’s Story

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Episode 25: Missy Robbins

Épisode 25

mercredi 14 novembre 2012 • Durée 53:29

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 they’re gunning for a job they aren’t ready for and on me because they can’t lead my cooks.” [30:32]

“After 5 years of working with a chef you don’t know who’s food your cooking any more – you’ve morphed together and hopefully have a synergy you’re working with.” [40:01]

–chef Missy Robbins on Chef’s Story

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Episode 24: Daniel Rose

Épisode 24

jeudi 1 novembre 2012 • Durée 50:51

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 when you decide to do it.” [30:15]

“I realized that the thing I liked [most] about cooking wasn’t the cooking, but all the other things I was learning.” [31:56]

–chef Daniel Rose on Chef’s Story

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Episode 23: Bill Telepan

Épisode 23

mercredi 24 octobre 2012 • Durée 49:10

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 yourself….if it works, great. If it doesn’t, you can’t be throwing pizzas on the menu because that’s what everybody wants to eat and it’s simple.” [21:45]

“It’s not just about what you do in a kitchen – it’s about what’s going on outside [the restaurant].” [29:48]

“The thing you gain in [sourcing locally] is flavor. There’s many environmental factors that are important, but the fact that the carrot was pulled on Tuesday and you have it in your refrigerator on Wednesday is very important to me – and people notice it.” [35:50]

“The job of school food is so hard because they feed a million kids a day in 1,500 schools. It’s hard to keep track of that. Our program goes in, helps and works alongside them to give them confidence and training and through osmosis change the culture of the school.” [41:20]

–chef Bill Telepan on Chef’s Story

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Episode 22: Francis Mallmann

Épisode 22

mercredi 10 octobre 2012 • Durée 44:25

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 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

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