89 min listen
Episode 64: Hong Thaimee
ratings:
Length:
78 minutes
Released:
Dec 19, 2018
Format:
Podcast episode
Description
A former model and corporate executive, driven to introspection after a natural disaster, resolves to move from her native Thailand to New York City and become a chef. That’s the improbable, and improbably successful, journey of Chef Hong Thaimee, who now presides over a number of Thai restaurants in New York City, with dreams of conquering the world “one pad Thai at a time.” Hong shares her story with Andrew, painting us a verbal picture of her Chiang Mai childhood, first days in New York City, education at Jean-Georges Vongerichten’s Spice Market restaurant, and adventures as an entrepreneur in a strange land. 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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Released:
Dec 19, 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