90 min listen
Episode 51: Naomi Pomeroy/Pano Karatassos
ratings:
Length:
110 minutes
Released:
Oct 27, 2018
Format:
Podcast episode
Description
A double-feature episode—Chefs Naomi Pomeroy and Pano Karatassos both have relatively new non-restaurant ventures in their lives. Naomi, based in Portland, Oregon, has opened—of all things—a flower shop. Why did this chef who already has a successful restaurant (Beast), bar (Expatriate), and cookbook (Taste & Technique) take on such a seemingly out-of-left-field enterprise? To find out, Andrew sat down with her at the shop, Colibri, for a free-flowing and wide-ranging conversation. Pano, based in Atlanta, Georgia, and known for his Greek seafood restaurant Kyma, just saw his first cookbook, Modern Greek Cooking, published. Andrew and Pano discuss his career (he came up cooking for Eric Ripert, Thomas Keller, and Jean-Georges Vongerichten) and the process of writing and producing one’s first cookbook. Two complementary interviews about how the chef’s mind and talents can be adapted to extra-kitchen pursuits. 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.
Andrew Talks to Chefs is powered by Simplecast.
Released:
Oct 27, 2018
Format:
Podcast episode
Titles in the series (100)
Episode 18: Dan Kluger: Loring Place chef-owner Dan Kluger first became known to New York CIty restaurant-goers as the chef of ABC Kitchen, where he announced himself with a dynamic, vegetable-forward style that's among the best of its class anywhere in the United States. But this modest chef's backstory is deep, and punctuated by time with industry legends: He learned alongside Floyd Cardoz, Jean-Georges Vongerichten, and Tom Colicchio. A fellow resident of Westchester County, Dan swung by Andrew's house on the way into Manhattan one recent morning for a chat about his life and career, and some thoughts on the value and challenges of keeping it simple. 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! by Andrew Talks to Chefs