69 min listen
Episode 113: Philly Chef Conference with Antonio Bachour, Chelsea Gregoire, Jason White, Greg Vernick, and Bo Bech
Episode 113: Philly Chef Conference with Antonio Bachour, Chelsea Gregoire, Jason White, Greg Vernick, and Bo Bech
ratings:
Length:
206 minutes
Released:
Mar 16, 2020
Format:
Podcast episode
Description
At a time of industry and international crisis, we hope this episode will be a welcome respite for industry and civilian listeners alike. Andrew recently made his annual pilgrimage to the Philly Chef Conference where he spoke with some of the most exciting and influential food and drink professionals working today: They are (in order of appearance): Pastry genius Antonio Bachour of Coral Gables, Florida; Esquire magazine's beverage director of the year, Chelsea Gregoire of Baltimore; fermentation pioneer Jason White; prolific Philly chef-restaurateur Greg Vernick; and Copenhagen-based New Nordic OG Bo Bech.If that weren't enough, Esquire magazine's food and drinks editor Jeff Gordinier joins Andrew to introduce the conversations.Enjoy these interviews individually or pass a few hours taking them in in one sitting. Andrew Talks to Chefs is proud to welcome new sponsor L'Ecole Valrhona, who are holding their first-ever West Coast classes this spring and summer. Visit their site for more information.And thanks to The Good Witch Coffee Bar for hosting our introductions this week.Hang tough, industry friends. LINKSAndrew Talks to Chefs official siteChefs, Drugs, and Rock & Roll (Andrew's latest book)Antonio BachourChelsea GregoireJason WhiteGreg VernickBo BechHungry by Jeff Gordinier
Released:
Mar 16, 2020
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