# Brooks Headley
Principales episodios de podcast
Actualizado:
brooks headley is an American musician and chef, best known as the drummer in several hardcore punk and indie rock bands.
Headley was executive pastry chef at Del Posto, a New York Times-rated four-star restaurant, in New York City. He left Del Posto to open a vegetarian burger bar, Superiority Burger.
Episode 1: Brooks Headley
In the first episode of “Meatless,” Alicia talks to Brooks Headley, chef and owner of Superiority Burger in New York City and the author of the Superiority Burger Cookbook.
Written and presented by Alicia Kennedy Produced by Sareen Patel This is a public episode. Get access to private episodes at…
163: Jason Stewart
Jason Stewart is a DJ (playing as Them Jeans) and cohost of How Long Gone, a podcast that dips in and out of the food world with surprising and entertaining frequency. It was so great to have Jason stop by to talk about many things: punching up vs. punching down, cool email jobs, regional Mexican f…
513: Hype, Aesthetics, and Very Good Pizza with Chris Hansell (Chrissy’s Pizza) and Brooks Headley (Superiority Burger)
It’s been a very busy year for our two guests, Chris Hansell of Chrissy’s Pizza and Brooks Headley of Superiority Burger. Brooks finally came back on the show! I really, really enjoyed this conversation with two big thinkers and, dare I say, dreamers. As former musicians, each is rooted in the punk…
Chef Gabriel Pryce - Rita's - From A Popup In A Nightclub Toilet To A Soho Institution - Calling Out Giles Coren & Inventing The Mini Martini!
This week on The Go-To Mise en Place, we sit down with Gabe Pryce — chef, writer, ferret-wrangler and co-founder of Rita’s in Soho.
From a legendary (and surreal) childhood acting debut in Casualty to the kitchens of New York and the streets of Mexico City, Gabe shares the winding path that led him…
Point of View With Brooks Headley
Dave talks to Brooks Headley of Superiority Burger about a range of topics, from constant iteration and refining dishes to the punk-rock urge to zig when everyone else zags. Superiority Burger has moved since they last spoke, so the pair talks about adjusting to the new space, New York, and thought…
An "Overnight Success" Years in the Making With Alison Roman
Dave sits down with Alison Roman, whom he has known since the early days of Milk Bar, as her new cookbook, 'Something From Nothing,' comes out soon. They reminisce on the old days before they talk about how Alison made a path for herself and worked hard for a long time before becoming an "overnight…
95: Recipe Writing with Real Cooks in Mind [re-release]
![95: Recipe Writing with Real Cooks in Mind [re-release]](https://cdn-images-3.listennotes.com/podcasts/everything-cookbooks-5mAiCgwUBZu-OGAjQgibkp5.300x300.jpg)
Originally aired on June 19, 2024
Kate, Kristin and Molly venture back into the user experience arena as they discuss recipe presentation in cookbooks. They highlight the need for this section to delight not distract and prioritize form over function as well as the need to write with a specific au…
165: Inside the Alison Roman and Britt Cobb Design Universe
Andrea and Molly speak with Alison Roman and Britt Cobb, the designer of her new book, Something from Nothing about their collaboration. Alison speaks about her unique approach to her work, how she leans into personhood instead of branding and why this new book is different than her previous works.…
This Will Make You Happy: Tanya Bush on Baking, Failing, and Storytelling
This week on Kitchen Tape, Rose and Crystal sit down with Tanya Bush, author of Will This Make You Happy, to talk about baking as a way of moving through a year — emotionally, creatively, and practically. We discuss what it means to write from inside your own life, how recipes can hold both structu…
Episode 200! LA’s Worst New Influencer + The Restaurant Using AI… Well? | THE LA FOOD PODCAST
Two hundred episodes in, Father Sal returns to help Luca celebrate the only way they know how: eating well and talking shit. They dig into Alta Adams, Cuernavaca’s Grill and the best bites from LA ChefCon, where conversations about restaurant economics and the future of food media raise a bigger qu…
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