76 min listen
Episode 170: Chutatip "Nok" Suntaranon (Kalaya, Philadelphia); Author & Journalist Joshua David Stein on the Fate of the Reset & Other Hot Topics
Episode 170: Chutatip "Nok" Suntaranon (Kalaya, Philadelphia); Author & Journalist Joshua David Stein on the Fate of the Reset & Other Hot Topics
ratings:
Length:
108 minutes
Released:
Jul 9, 2021
Format:
Podcast episode
Description
Chutatip "Nok" Suntaranon, the chef and owner of Philadelphia's acclaimed Kalaya restaurant, tells the fascinating story of her circuitous route to her current success and her unique approach to management and hospitality.In The Line Up, our news and commentary segment, author and journalist Joshua David Stein discusses the fate of the Reset and related industry subjects. (Check out Joshua's new book Cooking for Your Kids: At Home with the World's Greatest Chefs and Joshua's Zoom chat with Sean Brock & Mina Park this Saturday, July 10 at 4pm EST.)And in our jobs-of-the-week segment, we share some of the great positions our sponsor Brad Metzger Restaurant Solutions (BMRS) is currently looking to fill. (Andrew Talks to Chefs listeners are encouraged to reach out to BMRS at the special, dedicated email address created just for you at ATC@restaurant-solutions.com.)All that plus Andrew's notes on the restaurants he visited this week.To learn more about the Valrhona School Pastry Classes being offered this summer--click here!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.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:
Jul 9, 2021
Format:
Podcast episode
Titles in the series (100)
Episode 7: Greg Baxtrom: Last year, chef Greg Baxtrom took one of the best resumes around (Alinea, Per Se, Blue Hill at Stone Barns, Atera) and funneled his hard-earned technique and experience into Brooklyn's Olmsted restaurant, a neighborhood gem that quickly rose to prominence as a destination restaurant. On the heels of Olmsted's inclusion on Esquire's Best New Restaurants list, Greg takes us through his young life and career and shares his recent experience opening his first restaurant as chef-owner. A rare and unusually open conversation about this crucial transitional time in a chef's career. by Andrew Talks to Chefs