Afleveringen
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Lucian Prellwitz is a chef who has been working in fine dining in San Fransisco and Portland for 20 years.
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Shawn Clendening is an indie mixer with a long history of cooking in fine dining restaurants. Follow him on his instagram or his website.
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Zijn er afleveringen die ontbreken?
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Pastry chef Harry Flager tells me about his experiences in an enormous amount of michelin-starred and foreign kitchens.
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Erika Chan talks about her time at Rustic Canyon and other famed restaurants in California and Chicago and her plans for the future.
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The continuation of my conversation with Luca Manfé about his journey out of high end kitchens and into Master Chef.
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Masterchef season 4 winner, Luca Manfé tells me about immigrating from Italy, working at Disney World, and making it into Masterchef.
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I talk to chef Ale Kuri of Austin seafood restaurant Este.
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In the first episode of 2024, I talk to chef Andrew Clarke, of London-based ACME Fire Cult, Atma Temple, and Skull Session Podcast, about combating depression, finding new directions and how his shamanic work saved him.
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Capping off 2023 with some of my favorite stories from all the guests I talked to this year.
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Shom Mazumder (EGO DEATH) talks to me about getting into food service later in adulthood, creating his first pop-up and cooking in NYC.
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This episode's guest is comedian and performer Mera Caulfield. We talk about Spaghetti Warehouse, crazy co-workers and creepy customers.
Check her out in the upcoming second season of Sixteen Rachels. Watch season one here.
Special shoutout to @whereisdangram
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The conclusion to my conversation with Austin chef Mark Buley.
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I talk with Austin chef Mark Buley who, after a long career, helped open Odd Duck with Bryce Gilmore and Sam Hellman-Mass before taking the helm at Sour Duck Market.
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From Hot Dogs to Barleys: The epic finally to the Kevin Cannon story.
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In part one of my conversation with Kevin Cannon, CDC at Barley Swine, we talk about him getting into kitchens because of a cool chef coat, cooking competitions, and how he ended up at Barley Swine.
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Alexa Mejia talks about culinary school, her perspective on cooking and finding her way to Austin.
This episode is dedicated to Nick Leyva.
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Han Suk Cho and I talk about working in Michelin-starred restaurants, coming to cooking late, and creating zero proof cocktails.
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Zamir Gotta, elusive fixer and friend of Anthony Bourdain, and I talk about his travels with Tony, his new peacemaking mission, and the status of his Soviet submarine disco. If you'd like to see the video interview, subscribe here.
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Matthew Sartori and I talk about the Perth fine dining scene, confidence in creating, and his journey to becoming a teacher.
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Chef Christie "Crust" Peters and I talk about returning to the line, staging at Quay and the Noma Lab, and watching her restaurant be demolished.
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Support this podcast at — https://redcircle.com/peon-podcast/donations - Laat meer zien
