89 min listen
Episode 43: Gabriel Kreuther
ratings:
Length:
78 minutes
Released:
Aug 8, 2018
Format:
Podcast episode
Description
You won't find a more thoughtful, reflective leader in today's restaurant world than Gabriel Kreuther. Andrew sat down with the chef in his eponymous New York City restaurant to discuss his humble beginnings on a farm in Alsace; his early distinction in a national apprentice competition; his love of New York City; and his very personal observations about teamwork, creativity, and creating an environment that is welcoming to all.
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Andrew Talks to Chefs is powered by Simplecast
This episode is brought to you by Ancestry.
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:
Aug 8, 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