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Special Report #18: John Winterman on Using the Right Glassware During a Pandemic
Special Report #18: John Winterman on Using the Right Glassware During a Pandemic
ratings:
Length:
26 minutes
Released:
Apr 15, 2020
Format:
Podcast episode
Description
John Winterman came of age in restaurants ranging from Charlie Trotter's in Chicago to Gary Danko in San Francisco, to a near-decade as a front-of-house maestro in Daniel Boulud's empire. After successfully launching and shepherding his Bâtard through its first five years in Tribeca, John was close to launching his independent New York Brasserie Francie in Brooklyn, with chef-partner Chris Cipollone (formerly of Piora in lower Manhattan), when the shutdown went into place.On this episode, John discusses how the current situation has and hasn't impacted his and Chris' plans, his uniquely positive outlook, and how they're using the yet-to-open restaurant to fundraise for the industry.Our thanks to S.Pellegrino for making these special reports possible.LINKSAndrew Talks to Chefs official siteChefs, Drugs, and Rock & Roll (Andrew's latest book)Francie websiteFrancie fundraising page
Released:
Apr 15, 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