89 min listen
Episode 23: Greg Proechel
ratings:
Length:
97 minutes
Released:
Mar 7, 2018
Format:
Podcast episode
Description
Greg Prochel presides over one of the hottest kitchens of 2018 at his Ferris Restaurant in New York City. Greg and Andrew borrowed a room in MADE, the hotel that houses the restaurant, and interviewed there recently, going over Greg's early life and career (he switched from finance), stints at Eleven Madison Park and Blanca, and eventually his own chef gig at Le Turtle and now Ferris. In addition to how his distinct style evolved, Greg shares his personal thoughts on everything from kitchen management to his workout scheudule to his love of music in and out of the kitchen.
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Andrew Talks to Chefs is powered by Simplecast
Here's a thought: If you like what you hear, please tell your chef-fascinated friends, subscribe to Andrew Talks to Chefs (it's free) on iTunes or Stitcher, follow us on your favorite social media platforms @ChefPodcast, and/or rate or review us on Apple's podcast store. Thanks for listening!
Andrew Talks to Chefs is powered by Simplecast
Released:
Mar 7, 2018
Format:
Podcast episode
Titles in the series (100)
Episode 9: Victoria Blamey: Victoria Blamey is a good sport. The chef of Chumley’s, the reinvigorated former speakeasy in New York City’s West Village, agreed to meet Andrew for a shift drink and interview after dinner service at the restaurant. The two got to it around midnight and talked up a storm over cocktails, while Victoria’s crew gradually wrapped up their evening all around them. The two discussed the restaurant’s already-famous burger and why Victoria won’t customize it (a philosophical disagreement she and Andrew had been arguing for months off-radio); what it was like to be a young, female chef from Chile coming up in Michelin-starred kitchens in the UK and Australia; and her stints working for chefs like Paul Liebrandt (Corton), Matt Lightner (Atera), and Justin Smillie (Il Buco Alimentari e Vineria and Upland). Victoria also shares the origins and inspirations for her distinct visual style and her thoughts about cooking as an expression of self. A personal conversation be by Andrew Talks to Chefs