110 min listen
Episode 29: Norman Van Aken
ratings:
Length:
71 minutes
Released:
Apr 19, 2018
Format:
Podcast episode
Description
Maybe it's because they have Florida in common, or maybe because they both write, or maybe it's something more simple and special than that, but Andrew has always felt a kinship with Chef Norman Van Aken, who's been making his mark on Florida dining since his his first at-bats in Key West in the early 1980s. Norman recently welcomed Andrew to Miami to help him promote Chefs, Drugs, and Rock & Roll at Norman's new cooking school, In the Kitchen with Norman Van Aken, and his beautiful new Downtown Miami restaurant, named Three. During the visit, the two sat down at one of Norman's favorite hangs, Palacio de los Jugos, and gabbed about Florida, cooking, writing, and Norman's great career over lunch.
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
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:
Apr 19, 2018
Format:
Podcast episode
Titles in the series (100)
Episode 13: Michael White/Philip Tessier: Our first twofer! Chef Michael White, the force behind Marea, Ai Fiori, Osteria Morini, and other modern classics, tells us how he morphed from an offensive tackle from Beloit, Wisconsin, into one of the best practitioners of Italian cuisine in the world. And Philip Tessier, a young veteran of the Thomas Keller Restaurant Group who won a long-coveted silver medal for the United States at the international Bocuse d'Or competition, takes us inside his triumph and talks about his beautiful new book Chasing Bocuse, which tells the story of the competition and the USA's decades-long road to the podium. Andrew coauthored Michael's cookbook Classico e Moderno and wrote his own book about the Bocuse d'Or, Knives at Dawn, so brings his own point of view to both of these interviews. 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 yo by Andrew Talks to Chefs