69 min listen
Episode 90: Open Kitchen: Dana Pollack (Dana's Bakery)
Episode 90: Open Kitchen: Dana Pollack (Dana's Bakery)
ratings:
Length:
73 minutes
Released:
Jul 3, 2019
Format:
Podcast episode
Description
The wonderfully creative soul behind Dana's Bakery, Dana Pollack, left a successful career as a photo editor in pursuit of something more fulfilling. She attended culinary school, decided restaurant kitchens weren't for her, and began fashioning unconventional macaroons and other baked goods that have made her (mostly mail order) company a rousing success. Her story is one of career changing and finding an unconventional path in an ever-more-challenging industry. She and Andrew discuss what inspired her, how she went about pursuing it, and how she continues to tweak what her bakery offers even today.
It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate.
Andrew Talks To Chefs is powered by Simplecast.
It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate.
Andrew Talks To Chefs is powered by Simplecast.
Released:
Jul 3, 2019
Format:
Podcast episode
Titles in the series (100)
Episode 5: Paul Kahan: While in Gotham City to promote his new cookbook Cheers to the Publican (coauthored with chef Cosmo Goss and collaborator Rachel Holtzman) Chicago's Paul Kahan--named Outstanding Chef in 2013 by the James Beard Foundation--dropped by for a chat about growing up the son of a Chicago smoked fish purveyor, bolting the computer programming trade for the pro kitchen, his formative years working for Erwin Drechsler and Rick Bayless, and his culinary kinship with California. Oh, and he tells us why the "wrestler's mentality" he developed in high school has served him well to this day. He also takes us through his early chef-owner days opening Blackbird, avec, and The Publican, and up to the 10-entity empire he and his partners run today. And, of course, we chat about why he wrote this cookbook, at this time. by Andrew Talks to Chefs