54 min listen
Episode 52: David DiBari
ratings:
Length:
62 minutes
Released:
Oct 31, 2018
Format:
Podcast episode
Description
As he prepares to double his number of restaurants from 2 to 4 (and in the midst of Hudson Valley Restaurant Week), David DiBari--chef/owner of The Cookery and The Parlor in Dobbs Ferry, NY--sits down with Andrew to discuss his Upstate New York roots, his time cooking at Babbo and at David Bouley's Danube in Manhattan, and why he chooses to ply his trade in Westchester County. They also discuss his upcoming projects: a British-style eatery in Dobbs Ferry, and an upscale diner in Port Chester, NY. In between they get into the "criminal amount" of fun David has always found in the cooking trade, his love of culinary school, his surprising affection for classic French cuisine, and the importance of bringing his own personality to every project he takes on. 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!
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[1]http://thecookeryrestaurant.com/chef-david-dibari/
[2]http://www.theparlordf.com/about-the-chef/
[3]http://thecookeryrestaurant.com/
Powered by Simplecast
https://simplecast.com
[1]http://thecookeryrestaurant.com/chef-david-dibari/
[2]http://www.theparlordf.com/about-the-chef/
[3]http://thecookeryrestaurant.com/
Released:
Oct 31, 2018
Format:
Podcast episode
Titles in the series (100)
Episode 20: Charlie Palmer: The great American chef Charlie Palmer sat down with Andrew the other day at the top of the Archer Hotel in Midtown Manhattan to talk over his life and career, from The River Cafe to Aureole to his collection of restaurants on both coasts of the United States. During this free-ranging interview, they also discuss the relevancy of sports to cooking; teamwork in the kitchen; and how he keeps things fresh after all this time. (Note: This is a wonderful companion interview to our next episode, with Claire Welle.) 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