89 min listen
Mentorship Panel #3: Aaron Bludorn, Rebecca Masson, Jarrod Zifchak & Jared Adams LIVE! from an On the Line dinner in Houston (presented by S.Pellegrin…
Mentorship Panel #3: Aaron Bludorn, Rebecca Masson, Jarrod Zifchak & Jared Adams LIVE! from an On the Line dinner in Houston (presented by S.Pellegrin…
ratings:
Length:
53 minutes
Released:
Dec 11, 2023
Format:
Podcast episode
Description
We're delighted to share the third in a series of live discussions on the subject of Mentorship in the restaurant industry. The series is brought to you by our promotional partner S.Pellegrino, and each one is moderated by Andrew, staged in a different city, and builds on the one(s) that precede(s) it. This episode was recorded LIVE before an audience of Houston line cooks at an On the Line dinner at Bludorn restaurant and features Bludorn's chef-owner Aaron Bludorn, Rebecca Masson (owner and head baker of Fluff Bake Bar), Jerrod Zifchak (chef de cuisine of Navy Blue), and Jared Adams (baker at Fluff Bake Bar).(Be sure to also listen to the other episode in this series, which are conveniently gathered in an archive on our website.)Andrew’s NEW book The Dish: The Lives and Labor Behind One Plate of Food is now ON SALE! Read the book Publishers Weekly calls "masterful."Since 2019, Andrew Talks to Chefs has been 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 news.
Released:
Dec 11, 2023
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