33 min listen
Episode 191: Jamie Bissonnette
FromTHE FOOD SEEN
ratings:
Length:
38 minutes
Released:
May 27, 2014
Format:
Podcast episode
Description
On todays episode of THE FOOD SEEN, meet Jamie Bissonnette, who was a punk rock listening, straight edge vegan, rocking out to hardcore bands like Bad Brains and Gorilla Biscuits, before he found the culinary arts. Now hes chef/partner tapas restaurants, Toro (Boston) and Toro (NYC), as well as Italian enoteca, Coppa, in Bostons South End. How has his collaborations with Chef Ken Oringer, set new standards for Spanish cuisine in the USA, continued to manage their clienteles high expectations from the South End to South Chelsea, all while introducing new concepts in charcuterie and promoting the idea of nose to tail eating. This program was brought to you by Whole Foods Market. Photo by Noah Fecks Being a chef with a dull knife is like being a musician with an out of tune guitar. [11:00] Being a chef is being a teacher. Anybody can teach anybody how to fry an egg properly. I can teach anybody how to roast a chicken. As a chef, i wanted to teach cooks something different. [25:00] --Jamie Bissonnette on The Food Seen
Released:
May 27, 2014
Format:
Podcast episode
Titles in the series (100)
Episode 1: Quentin Bacon, Francesco Tonelli & Andrew Scrivani: This week on The Food Seen, Michael spoke to a trio of food photographers: Quentin Bacon, Francesco Tonelli, and Andrew Scrivani. The guys spoke about the world of food photography in its current state. Photo by Francesca Tonelli by THE FOOD SEEN