89 min listen
Episode 93: Dave Beran
ratings:
Length:
125 minutes
Released:
Aug 7, 2019
Format:
Podcast episode
Description
As he readies his new restaurant Pasjoli for a fall debut, Dave Beran--who's already enjoying great success in Santa Monica, California, at Dialogue--takes us back through his life and career, from his formative days in Upstate New York and Michigan, to his early kitchen years at Alinea and Next (he served as chef de cuisine at both) to his decision to migrate to the West Coast. A far-ranging conversation about education, creativity, and finding one's professional home and wheelhouse.Visit the official Andrew Talks to Chefs website to explore past episodes, join our mailing list, leave a voicemail or comment, and keep up with Andrew's blog.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 Apple Podcasts, Spotify, 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 7, 2019
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