Today, I'm diving into the Bold Fork Books Chef Panel discussion, organized by co-owner Clementine Thomas, co-owner of the Bold Fork Books bookstore in Washington DC. Joining me are Chef Matt Conroy from Lutèce in DC and Chef Opie Crooks from FARM Hospitality Group in Savannah, Georgia.Listen in as these culinary professionals share their initial reactions to my book, Conversations Behind the Kitchen Door. Through their insights, discover how the stories within have deeply resonated with them, drawing from their rich experiences in the industry.
What you'll learn from this Bold Fork Books Chef Panel
Why this isn’t just a book for chefs 2:39Skills beyond cooking that you need to open a restaurant 3:42The common thread between passionate cooks 5:29How Matt Conroy developed his love for the industry 6:25How Opie Crooks moved up in the business 7:44The farmer story that resonated with Matt Conroy 10:14A reading about the importance of traditional cooking methods 12:28Letting food communicate something about where you are 15:35What the way you cook says about your level of experience 16:20Why complexity isn’t always the best route 17:33The trap young chefs often fall into 18:24The Chef Panel discuss the importance of finding your own voice as a cook 18:46When you can’t hide behind technique 19:27How Matt expanded his culinary influence 20:48The problem of palate fatigue 21:20Bringing a more local food experience to hotel restaurants 22:30What makes the stories in the book unique 24:09Why life experience is an important asset when it comes to cooking 25:21How the book idea came to fruition 28:12The process of pitching a book to publishing agencies 29:42Underrated cookbooks for everyone discussed at Bold Fork Books 31:00What’s motivating the cultural shift in kitchens 34:38What a Frenchman living in the US misses about French food 37:35


I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.Get the book here!
Links to other episodes with chefs Matt Conroy and Opie Crooks
Don't miss out on the chance to hear from these talented chefs and gain insight into the world of culinary techniques. Check out the links below for more conversations with Chefs Conroy and Opie Crooks.Conversation with chef Matt ConroyInterview with chef Opie Crooks
Links to most downloaded episodes (click on any picture to listen to the episode)



Chef Sheldon Simeon




Craig Laban Food Critic




Chef Chris Kajioka




Chef Suzanne Goin



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I thought the book did a really great job of riding the line between making it [chef life] sound romantic and also making it sound very real. - Opie Crooks
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Unlike many books that romanticize our jobs, "Conversations Behind The Kitchen Door" portrays both the dream and the reality. - Matt Conroy
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Links mentioned in this episode
Bold Fork Books bookstore iin WDCRestaurant Lutèce in WDC