89 min listen
Episode 153: Beverly Kim (Chicago, Illinois); Forecasting Restaurant Design post COVID with Glen Coben
Episode 153: Beverly Kim (Chicago, Illinois); Forecasting Restaurant Design post COVID with Glen Coben
ratings:
Length:
146 minutes
Released:
Mar 2, 2021
Format:
Podcast episode
Description
Chicago's chef Beverly Kim (Parachute and Wherewithal) joins Andrew to discuss a wide array of subjects, from her personal journey to chefdom to the challenges of being a woman and Korean-American in the pro kitchen, to the coming restaurant reset. And in The Line-Up, our weekly news and commentary segment, designer Glen Coben helps us imagine what restaurants might look like post COVID.Andrew Talks to Chefs is sponsored in part by meez; please check out this revolutionary new interactive recipe database and tool for professional chefs and cooks.Please consider supporting Andrew Talks to Chefs via our Patreon page–we have just eliminated tiered contributor levels and invite one and all to support us at a minimum of just $2 per month. 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:
Mar 2, 2021
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