89 min listen
Episode 187: Missy Robbins (chef & author of Pasta: The Spirit and Craft of Italy's Greatest Food, with Recipes)
Episode 187: Missy Robbins (chef & author of Pasta: The Spirit and Craft of Italy's Greatest Food, with Recipes)
ratings:
Length:
52 minutes
Released:
Jan 1, 2022
Format:
Podcast episode
Description
Happy New Year! We wanted to kick 2022 off with something positive, and are thrilled to welcome one of the pod's most popular guests ever, Missy Robbins (chef & co-owner of Lilia & Misi in Brooklyn, NY), back to the show. On this episode, Missy discusses her second book, Pasta: The Spirit and Craft of Italy's Greatest Food, with Recipes, coauthored with Talia Baiocchi. Missy shares the origin and process of producing this wonderful resource that combines fundamental knowledge with both traditional and signature recipes. She and Andrew also get into what it was like producing a book during a pandemic, the personal touch every cook brings to preparing recipes, and just what it is that makes pasta so universally appealing.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:
Jan 1, 2022
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