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.

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.

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.

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

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

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

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

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

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

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

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 offered at no cost in all schools to every student.” [32:50]

“Our volume allows us to get very good pricing from companies. They want to be associated with us, they recognize who we are.” [37:30]

“Cultural diversity is alive and well, and real, and something that everybody is aware of and wants to address as far as their food choices – but you also have to think about kids as just being kids.” [40:10]

–Jorge Collazo, Executive Chef for NYC Department of Education on Chef’s Story

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 school.”

“At the time Gotham opened – the well reviewed restaurants were formal. If you didn’t know a lot about wine or pronounce certain things you were sneered at. What I thought back then was why not create a dining experience with excellent food and service that doesn’t have all that pretension?”

“Now more than ever, it’s all about the quality of ingredients and modern technique which fortunately have gotten better and better.”

“After 26 years, we continually analyze the operation, work on menu, work on who we are and how to improve. Our early success was because we figured out what customers want and we continue to ask ourselves that same question.”

–Alfred Portale of Gotham Bar and Grill 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 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 on Chef's Story, we profile Chris Himmel, Executive Vice President of Business Development for the Himmel Hospitality Group.

The Himmel family owns and operates three of Boston/Cambridge’s most successful and respected restaurants: Grill 23 & Bar, Harvest Restaurant and Post 390 Restaurant. Chris has been a fixture at the restaurants most of his life; first at Grill 23 & Bar, one of the country’s top steakhouses; next at the iconic Harvest in Harvard Square, where New England farmers and product have been the culinary inspiration for over 30 years, and now at the popular Back Bay restaurant, Post 390, known for its “Farm to Post” menus and “Kitchen to Cocktail” program.

A graduate of the prestigious Cornell School of Hotel Administration, Chris set his sights on learning from the best in hospitality, training under Danny Meyer and Chef Thomas Keller. Running the three Boston/Cambridge restaurants owned by Himmel Hospitality Group, Chris brings a deep passion for product and hospitality to each of the restaurants.

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 Cesare Casella 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 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

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 restaurants need to have a connection to art and architecture. It’s what I call gesamtkunstwerk – when all the elements play together.”

“The only difference between my restaurants and my house is that there’s money involved in my restaurants.”

–chef Kurt Gutenbrunner on Chef’s Story

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 Benno of Lincoln Restaurant on Chef’s Story

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.”

“David Bouley taught me about ingredients. He was farm to table before anybody else was.”

“I’m a nocturnal person which fits well with having a restaurant that’s only open for dinner.”

–chef Anita Lo 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. 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

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 excited about my cakes, I like to talk about my cakes, I have an ego!”

–Acclaimed chef and baker Ron Ben-Israel on Chef’s Story

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 vision. You can’t micro-mange every little thing.”

–chef David Kinch on Chef’s Story

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 Story

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, frogs legs, anything I could get my hands on.”

“I love the way after I smell after a full day of cooking pastries and cakes”

“Appetizers are a great way to show off different possibilities in cooking.”

“In savory cooking its very popular to use every part of the animal. I don’t see why the same concept can’t be applied to baking”

–pastry chef Pichet Ong on Chef’s Story

Billy Allin was born in New York and grew up in Greenwood, South Carolina. His professional culinary career began at the California Culinary Academy in San Francisco, where he graduated with honors. During his culinary program, Billy spent, first, a couple days a week, then almost every evening, working at Chez Panisse in Berkeley, California. Billy and his wife Kristin moved to the Napa Valley in 2003, and he worked at The Martini House under Chef Todd Humphries.

In 2004, Billy and Kristin moved back to the Southeast. Billy furthered his career at Watershed Restaurant in Decatur, Georgia, where he worked as a Sous-Chef for over two years. In 2006, he began the process of opening his own restaurant, Cakes & Ale, in Decatur. Cakes & Ale is modeled after Billy and Kristin’s basic dining philosophy: cook unassuming food using the highest quality ingredients and serve it in a comfortable and welcoming setting. At Cakes & Ale, Billy and Kristin have created a down-to-earth restaurant where they can express their creativity and passion for great food and drink and the diner and enjoy the experience of a truly delicious meal.

This week on Chef’s Story, host Dorothy Cann Hamilton is joined by Paul Liebrandt, British-born acclaimed chef of Corton in NYC and subject of the film “A Matter of Taste”. Hear all about Paul’s unexpected journey into the food world, from working with Marco Pierre White to Raymond Blanc at Le Manoir aux Quat’ Saisons to Pierre Gagnaire and eventually becoming a chef in his own right at 24 years old at Atlas in NYC. Find out how his father’s military instincts and values helped shape Paul’s work ethic in the kitchen and how he had to overcome many different cultural and communication gaps along his culinary journey through Europe. Paul also shares his thoughts on some modern gastronomy trends and the careers of Ferran Adria and Rene Redzepi. This program was sponsored by Cain Vineyard & Winery.

“My father instilled in me that if you want to do something at the very best level, you have to aim for the very best and give more than the guy next to you.”

“When I went to Paris, the hardest part wasn’t the cooking – it was the language barrier.”

“I’m still finding my voice as a chef and individual. You never stop learning.”

–chef Paul Liebrandt on Chef’s Story

This week on Chef’s Story, host Dorothy Cann Hamilton chats with chef, author, actress, model and television personality Daisy Martinez. Daisy explains how her culinary education helped accelerate her career and put her in a position to work with Lidia Bastinaich before going on to host her own food television shows. Find out how all of her past lives came together at the right time and “Daisy Cooks” on PBS helped turn Daisy Martinez into a household name. Hear why food is so emotional to Daisy and find out how she uses her familial instincts to make cooking a practice of passion and love. Find out the true meaning of Latin food on a personal and warm-hearted episode of Chef’s Story. This program was sponsored by White Oak Pastures

“I’ve been cooking all my life. I learned at the knee of two very dynamic women in the kitchen, women who taught me to say ‘I love you’ by breaking open something hot, blowing on it and putting it in my mouth.”

“Food has to make sense to me emotionally.”

“I have to give props to women who work the line because it’s not a glamorous job – it’s very difficult. You need to have thick skin. When you walk into a kitchen that’s run by a women, the vibe is totally different.”

–chef and television personality Daisy Martinez 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 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, Dorothy Cann Hamilton is broadcasting from the International Culinary Center with guest and internationally recognized French chef Andre Soltner. Andre tells the story of how he went from wanting to follow in his fathers footsteps making cabinets to following his mother’s advice and becoming a chef. From his early internships to the beginnings of Lutece Restaurant in 1961, learn how Andre became such a well accomplished and respected chef. Listen is as he explains why celebrity chef culture has gone too far and discusses the effectiveness of culinary education and apprenticeship. This program was sponsored by S. Wallace Edwards & Sons

“The restaurant scene in the United States was totally different in 1961 than it is now. We didn’t have the ingredients we have now. The only mushrooms we had were white mushrooms in the supermarket. For me it was very difficult. After three months, I left the US because they didn’t have the ingredients I needed.”

“I think it’s great that chefs are being recognized now, but sometimes it gets to be too much. I always remind my colleagues not to forget that we are cooks.”

“If you have talent, that’s good, but you need to learn technique! You’re not a ‘Top Chef’ after just 6 months.”

“In general, women have a better feeling for cooking than men.”

–chef Andre Soltner 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 S. Wallace Edwards & 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

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

Dorothy Cann Hamilton continues her Chef’s Story series with award winning chef Dan Kluger of the celebrated ABC Kitchen on the Upper East Side of New York City. Dan explains how he went from growing up on NYC pizza and Chinese food to becoming a high end chef. Hear his experiences working for Danny Meyer and Jean Georges and hear what the audition process to get into Tabla was like. Find out how he handles collaborations in the kitchen and why nothing is more rewarding than putting out an excellent dish in the middle of a busy night at a restaurant. From textures to ingredients learn all about what makes Dan’s cooking so sought after and ABC Kitchen so well respected. This program was sponsored by Whole Foods Market.

“Being a chef is much more than producing the food, its the full picture of helping with the whole experience – how the food is delivered, what goes on in the front of the house, etc.” –chef Dan Kluger on Chef’s Story

Dorothy Cann Hamilton brings Chef’s Story, formerly a show on PBS, to Heritage Radio Network! Tune in to the inaugural episode as she is joined by internationally recognized French chef, television personality, and author Jacques Pepin. Hear his story of living through the French Liberation and learning about food from his mother and grandmother. From his earliest food memories to his rise to fame, learn how Jacques Pepin became one of the most beloved and well-respected food personalities of his time. This program was sponsored by Hearst Ranch.

“You used to learn through osmosis, because a chef would never tell you anything. Now, things are different.”

“Craig Claiborne single handedly created the vocabulary for food criticism in America.”

“I had never been in a supermarket before I came to this country. They didn’t exist [in France]…. as a chef, I want to buy good product above everything else.”

“If you go into the business to become famous, you’re bound to have some profound disappointments.”

–chef Jacques Pepin on Chef’s Story

Hiroko Shimbo is an authority on Japanese cuisine who has earned world-wide recognition. She is a chef-instructor at respected culinary schools, a consulting chef to diverse food service industries and a cookbook author based in the United States since 1999. Her associates and clients comprise a domestic and international cohort of renowned food professionals, organizations and companies.

Hiroko has written three award-winning cookbooks. Her latest book, Hiroko’s American Kitchen: Cooking with Japanese Flavors, was selected from among 500 books to receive the IACP 2013 Cookbook Award as the best American cookbook of the year. Hiroko’s American Kitchen offers an entirely new perspective on Japanese cooking. Rather providing instruction for preparing authentic Japanese cuisine, the book focuses on a larger audience of cooks by integrating Japanese flavors and cooking techniques with readily available produce, meats and seafood to recreate dishes already familiar to the America table but with unique added appeal.

On this week's episode of Chef's Story, host Dorothy Cann Hamilton speaks with Mark Welker, Executive Pastry Chef of Eleven Madison Park and NoMad in New York City.

After graduating from the International Culinary Center, Welker started working at Eleven Madison Park as a line cook, and, under Chef Daniel Humm’s tutelage, he developed a passion for fine dining. Mark was named pastry sous chef in 2009 and was an integral part of developing the restaurant’s bread and pastry program, focusing his attention on local ingredients and classic New York sweets.

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, Dorothy Cann Hamilton speaks with Steven Jenkins of Fairway Markets. Jenkins is credited with having introduced countless cheeses and foodstuffs to New Yorkers (and subsequently, the rest of the United States), and continues to generate remarkable publicity and public awareness for food artisans and artisanal foods – it was actually he who popularized the use of the terms “artisan/artisanal” as well as “cheesemonger.” He is also the author of Cheese Primer.

On this week’s episode of Chef’s Story, Dorothy Cann Hamilton speaks with David Waltuck, who opened the restaurant Élan with business partner George Stinson in 2014. Élan will be closing its doors at the end of this month. Previously, Waltuck was the chef at Chanterelle, which opened in 1979 in SoHo, received various accolades, moved to TriBeCa in 1989, and closed in 2009, just short of its 30th anniversary.

 

Tune in for a brand new episode of Chef’s Story as Dorothy Cann Hamilton speaks with Chef Rob Bleifer.  As The Food Network’s Executive Chef, he talks his intriguing culinary journey, the rise of food television, plus thoughts on recently being named the International Culinary Center ’s Adjunct Dean of Food Media.

Tune in for a brand new episode of Chef’s Story as host Dorothy Cann Hamilton is in conversation with Chef Gabe McMackin. Gabe is the Chef and Owner of the Finch. He has 20 years experience cooking in and around New England. He spent time at restaurants like Blue Hill at Stone Barns, Gramercy Tavern, and Roberta’s and worked for Martha Stewart as corporate chef for merchandising. Worked at The Mayflower, Thomas Moran’s Petite Syrah, and had his first job washing dishes and doing prep at The Hopkins Inn, all in Washington Ct. He spent  a good while at Sperry’s in Saratoga, ran his own catering company and did many incredibly interesting things from publishing to roofing to business development for financial services software development companies before finding the space at 212 Greene ave which he thought he could put a small neighborhood restaurant in.  He is focused on creating a living restaurant where all choices we make consider the long term health of the business and the community.

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.

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 & Wollensky CEO Alan Stillman, and then, in 1996, he became vice president of culinary development for the Smith & 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&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 & 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 & 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.

Chef’s Story is back for another great season as host Dorothy Cann Hamilton is in conversation with Tim and Nancy Cushman.  A Boston native, Chef Tim Cushman earned a Bachelor’s Degree in Jazz & Classical Guitar from Berklee School of Music in Boston, then moved to California in the early 1980’s to pursue the music business. Cushman took a job in a restaurant, as many aspiring musicians do. That was the start of what would become a culinary adventure around the world.

He has spent years cooking around the world in Japan, France, Thailand, Italy, Germany, Hong Kong, Mexico and Taiwan. In that time, he also served for seven years as a Corporate Chef with Lettuce Entertain You in Chicago, where he developed menus for the group’s new concepts.

In 1994, Cushman launched his own consulting business, Ideas in Taste, and developed menus for a variety of restaurateurs, from independents to large operators.

Presently, Cushman and his wife, Nancy, are Co-Proprietors of o ya, an award-winning, contemporary Japanese restaurant in Boston. Since opening, he and o ya have received numerous accolades, including a 2011 James Beard Nomination for Best Chef Northeast and being named by New York Times food critic, Frank Bruni, as the #1 new restaurant in the United States in 2008.

Since its opening, the accolades have been piling up – o ya was awarded a 29 food rating in the 2011/12 Zagat Guide. Cushman was also picked as a Best New Chef 2008 by Food & Wine, which also selected o ya as one of the top 10 new restaurants in the world. Bon Appetit and Details magazines have recognized o ya as one of the top 10 sushi restaurants in the United States. Boston Magazine named o ya as the #1 restaurant in Boston in 2009, and Best of Boston for four consecutive years.

Tune in for a wonderful episode to hear what is next for this dynamic duo!

 

This week on _ Chef’s Story _, host Dorothy Cann Hamilton sits down with Chefs Kirsten Dixon and Mandy Dixon of the Tutka Bay Lodge and Winterlake Lodge located in Alaska.

Kirsten has been cooking in the backcountry of Alaska for more than twenty years. She is a passionate culinary student, educator, and an avid gardener. Kirsten spends most of her time at Winterlake Lodge, where she frequently teaches cooking classes in the kitchen or gives tours of the herb garden. Kirsten attended culinary school at the Cordon Bleu in Paris, and she holds a master’s degree in gastronomy (food history) from Adelaide University in Australia. She has published several cookbooks, including The Winterlake Lodge Cookbook, and is currently working on a new book project. Kirsten completed an MFA program in creative writing at Goddard College, Vermont. Kirsten has written for and has been featured in many national and international publications. Kirsten won an award for “Best Female Chef USA” for The Winterlake Lodge Cookbook at the Gourmand International Cookbook Awards in 2004.Chef Mandy Dixon frequently instructs at the Cooking School at Tutka Bay. She attended Le Cordon Bleu cooking school and continued her education at the Culinary Institute of America in St. Helena, California. She worked for the Thomas Keller Restaurant Group before returning to her family business in Alaska.

Mandy is currently the chef at Winterlake Lodge where she prepares meals and desserts for guests. She oversees and manages the La Baleine Café in Homer. She frequently travels in pursuit of culinary education and teaches often. Mandy was recently a featured chef at the James Beard House in New York. Kirsten and Mandy oversee our team of eight seasonal chefs that join us at Winterlake Lodge, Tutka Bay Lodge, the Cooking School at Tutka Bay, and the La Baleiene Cafe.

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!

The daughter of a foreign correspondent and a food writer, Sara Jenkins grew up all over the Mediterranean, eating her way through its cultures and learning to cook. She began her kitchen under with Todd English at Figs in Boston, then went on to work as a chef in Florence and in the Tuscan countryside, as well as on the Caribbean island of Nevis, before returning to the United States.

In September 2008, Sara opened Porchetta, a storefront in the East Village focusing on the Italian roasted pork, typically sold as street food. Her brick and mortar Porchetta has been wildly successful, receiving a four-star review from New York Magazine. In November 2010, Sara opened Porsena, where she draws on her Tuscan and Roman childhood with a pasta-centric menu. As Mario Batali put it, “She’s one of the few chefs in America who understands Italy and how Italians eat.”

Tune in to hear all about Sara’s childhood living around the world, her path to the professional kitchen, and more delectable details from her life-long relationship with Italy.

The idea of cooking as a career might have come to Evan Hanczor unconsciously. Evan spent summers strawberry picking and cooking with his family in Florida, and went to college at Tulane, in its gastronomically rich New Orleans setting. By the time he graduated and moved to Connecticut, Evan knew cooking was his calling, eschewing more schooling to take a hands-on position at The Dressing Room in Westport. Evan moved to New York City in 2009, working at Locanda Verde before nabbing a spot at Brooklyn’s Egg, where he mastered the many expressions of Southern cooking. In 2012, George Weld and Evan opened Parrish Hall, whose Northeastern culinary expressions and sustainable infrastructure earned Evan much praise. And while Parrish Hall closed, Evan returned to Egg with a richer repertoire and a continued focus on his team and community.

Hailing from Virginia and the Carolinas (the heart of American breakfast country), George Weld settled in New York in his 20s and upon opening Egg at age 33, his Southern roots were made evident in the notable breakfast menu. Between the use of traditional sweeteners and ham implemented throughout plus local and artisanal ingredients, it is no surprise that George’s enterprise has expanded to include a farm and other eatery opportunities. Also an accomplished photographer and an author, his writing can be seen posted on the popular blog Edible Brooklyn.

This week on Chef’s Story, tune in as Dorothy Cann Hamilton finds that it’s not the awards or the notoriety that fuels the fire for Chef/Restaurateur Cathy Whims. It’s the quest to offer historically-based, authentic dishes that celebrate a sense of place and a local producer’s passion that keep the beloved Portland, Oregon culinary treasure at the stove. She and her partner, David West, opened Nostrana in 2005 and quickly earned The Oregonian’s coveted designation as Best Restaurant of the Year. Nostrana is an Italian road-house in Southeast Portland serving classical and inventive seasonal dishes reflective of Cathy’s close, personal relationships with Northwest farmers.

Prior to establishing Nostrana as well as Oven and Shaker, Cathy’s take on a pizza-serving urban saloon, she was part of the kitchen and eventually co-owner of Portland’s pioneering prix-fixe Italian restaurant, Genoa. Cathy attended the University of North Carolina at Chapel Hill, where she relays to Dorothy that she majored in Latin. In the course of her professional career, Cathy has studied with Marcella and Victor Hazan at their home in Venice, and Madeleine Kamman at the highly respected School for American Chefs. Whims has cooked with Giancinto Albarello at Genoa and in his own kitchen at the Antica Torre Trattoria in Barbaresco, and with Marco Forneris at Osteria La Libera in Alba, both renowned restaurants of the Langhe. A never-ending curiosity and quest for complexity of flavors found only in simple cooking takes Whims often to Italy where she continues to make new friendships and enjoy the roots of Italian cooking.

“I realized that the food I was eating in Italy was much more restrained and much more ingredient driven and less technique and complexity driven.” [32:10]

—Cathy Whims on Chef’s Story

This week on A Chef’s Story, Dorothy Cann Hamilton is Joined by Jonathan and Justin Fox, owners of Fox Bros. Bar-B-Q in Atlanta. After growing up with Texas barbecue, the Fox brothers were underwhelmed by the Atlantan barbecue after moving there in 1998. So they decided to take matters into their own hands and learn to cook barbecue themselves. In 2007, they opened the Fox Bros. Bar-B-Q restaurant. Now they are incredibly successful and are cooking up to 3000 lbs of meat in their kitchen at any given time. On today’s show, the Fox Bros. discuss what inspired them to learn to cook barbecue, how they choose what meats to cook in their restaurant, and the cooking process that makes their meat delicious enough to make them runners up for the title “Best Overall Bar-B-Q” In Atlanta.

“There’s not a lot of secrets to what we do, it’s just a long process.” [13:00]

“[Brisket usually has] more fat and connected tissue. And when you slow cook it for long periods of time it’s usually going to make it a lot more tender.” [21:00]

“We want to make sure that when you come in at dinner, you’re getting the fresh stuff. And when you come in at lunch, you’re getting the fresh stuff.” [23:00]

–Fox Bros. on A Chef’s Story

This week’s featured guest on Chef’s Story is Paul Bartolotta. In 1980, Paul graduated from the Restaurant and Hotel Management Program at Milwaukee Area Technical College. His cultural education began with New York restaurateur, Tony May, owner at the time of the Rainbow Room and founder of Gruppo Ristoratori Italiani, the international food society devoted to maintaining the traditions and standards of classical Italian colleagues. Initially instituted as a six-month tour of duty for Paul, this stint evolved into a seven-year education of the highest order. Working in some of the country’s most prestigious restaurants, the aspiring Chef studied all phases of managing a first class restaurant.
Paul was Executive Chef/Managing Partner of Spiaggia, located in Chicago, from 1991 to 2000. He developed his culinary artistry in some of Europe’s most distinguished restaurants. Winner of the coveted James Beard Best Midwest Chef Award in 1994 and The James Beard Award for Best Chef Southwest in 2009, Bartolotta directed Spiaggia to every major national fine dining award. The honors include a Four Diamond Rating from the American Automobile Association, the Distinguished Restaurants of North America (DiRoNA) Award and numerous Critics Choice Awards from Chicago Magazine. Spiaggia has been honored with the prestigious Insegna del Ristorante Italiano del Mondo, presented to Chef Bartolotta by the President of Italy, Oscar Luigi Scalfaro, in May of 1997. Spiaggia received the unprecedented and coveted four-star rating from bothThe Chicago Tribune and Chicago Magazine. No other Italian Chef has been awarded four stars in any major market in the United States. Paul’s latest venture is Bartolotta’s Ristorante di Mare, located in the Wynn Hotel in Las Vegas, Nevada. This world-class restaurant serves fresh seafood flown in daily from Italy. With a stellar wine list and high reviews from national press, Paul has created a piece of Italy in the desert. This program was brought to you by Whole Foods Market.