69 min listen
Episode 143: Bo Bech (author, The Relation Between Us)
Episode 143: Bo Bech (author, The Relation Between Us)
ratings:
Length:
72 minutes
Released:
Dec 16, 2020
Format:
Podcast episode
Description
One of our favorite recurring guests, Chef Bo Bech, returns from his home in Denmark to discuss his beautiful new book The Relation Between Us. The book combines Bo's stunning photographs from around the world with his notes on travel and simple, adaptable recipes inspired by the book's images and the memories they evoke. Andrew and Bo talk over his burgeoning interest in photography, how he integrates it into his life, his approach to sharing cooking wisdom, and myriad other subjects. Listen to our previous interviews with Bo:Bo Bech discusses his book In My Blood.Bo Bech at The Philly Chef Conference.Please consider supporting Andrew Talks to Chefs via our Patreon page–pledge $10 or more per month and gain access to bonus, patron-only episodes, blog posts, polls, and more. Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related information.
Released:
Dec 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