ÜBER DIESE EPISODE

Englisch
Vereinigte Staaten

TRANSKRIPT 🔗

VERGANGENE FOLGEN SUCHEN

Vorhandene Folgen von Chef's PSA Podcast durchsuchen.

WEITERE EPISODEN IN DIESEM PODCAST

Bobby Hicks read roughly 800 mid-century cookbooks to write one, and what he found was not a list of bad recipes. It was the exact point where American home cooking lost its thread. The Great Depression ran into World War II with almost no recovery in between. Two generations of mothers cooked with…
Enrique Lozano is a Chopped champion, James Beard nominee for Best Chef Texas, and executive chef at Aguazul in San Antonio, with roots at Benny Frank's in El Paso and Mija opening soon in San Elizario. He'd been trying to get on Chopped for over a decade before the call finally came, right after h…
Eduardo Osorio moved to Dallas from LA less than a year ago. Then Kent Rathbun, Dallas royalty, ate at Meridian and posted about it, and the walk-ins started within days. It's the kind of endorsement that doesn't happen for just anybody. He's built a career on adapting fast. Restaurant Daniel in Ne…
Rosana Rivera runs three businesses under one roof: a bakery storefront, a wholesale bread program, and a catering and events company called Gatheria Studio. Most operators would guess wholesale wins on volume alone. It doesn't. Catering does, by a wide margin, sometimes 30 to 40 percent margins in…
Matthew Cutolo is a third-generation chef at Gargiulo's, the Coney Island restaurant his family has run since 1965 and that has fed Brooklyn since 1907. In 1977, The New York Times gave it three stars, unheard of at the time for a restaurant outside Manhattan. He learned to bake from Mike the Bake,…
Rechtliche Hinweise: Der auf dieser Seite eingebettete Podcast und das Bildmaterial stammen von André Natera | Chef's PSA Media, das Eigentum seines Eigentümers ist und nicht mit Listen Notes, Inc. verbunden ist oder von diesen unterstützt wird.