Joel Viehland is combining Southern flavors with Nordic precision at Community Table in Washington, CT. Born in Chicago and raised in Milwaukee, Joel cut his teeth in a number of kitchens before making is way to Gramercy Tavern. Tune into this edition of Chefs Story to hear why Joel was fired from Gramercy Tavern, and how the experience motivated his desire to work in small kitchens and forge his career as a chef. Hear how Joel learned to love Southern and Nordic food through his work in New Orleans and the esteemed Noma. Joel dives into the connection between memory and flavor; find out why authenticity in the kitchen can be tied to childhood food revelations. Dont miss this weeks edition of Chefs Story with Joel Viehland! Thanks to our sponsor, Cain Vineyard and Winery. photo via Connecticut Magazine When you first move to New York when youre young, you dont really know where you are. Its going to take at least two years to really figure out who you are. [20:00] A lot of chefs dont get the time to develop their palate properly. [26:20] In New England, we have a fairly long winter with three months of growing season... I have to root cellar so much stuff. I need to pickle, preserve, and cure, and this is stuff I learned from Noma. [44:00] If you dont cook with flavors from your childhood, you have no frame of reference. [45:00] I want people to feel healthy when they leave. I want them to feel better when they leave than when they came in. [48:10] -- Joel Viehland on Chefs Story