Beyond the Plate

Chef Grant Achatz walks us through one of the most well known dishes at Alinea, ‘Hot Potato, Cold Potato.’ He shares the moment that inspired this dish and part of the creative process it took to bring it to life. If you missed Achatz’ full episode, check out Season 4/Episode 020 from last week.

Chef Grant Achatz is the executive chef and co-owner of Alinea, Next Restaurant, The Aviary cocktail lounge, Roister and St. Clair Supper Club in Chicago, IL. He was named one of Time Magazine’s 100 most influential people, James Beard’s ‘Outstanding Chef of the Year’ 2008 and more. Since 2011, Alinea has been awarded 3 stars in the Michelin guide. During this episode, we discuss how someone at the top of their game handles criticism and what it’s like being a chef diagnosed with tongue cancer.

This week’s episode is a live recording with Chef Nancy Silverton, which took place at her restaurant, Osteria Mozza in Los Angeles, CA. The interview was part of the Wall Street Journal Plus ‘At the Chef’s Table’ dinner series. We discuss what creativity means to her and why she insists her guests do not bring food to her house when she entertains. She is featured in an episode on Netflix’s “Chef’s Table,” and is active in fundraising for numerous charities, including No Kid Hungry.

Happy New Year! This week, we’re taking a short break from our regularly scheduled interview and bringing you a bonus episode by Rachael Ray. Listen along as she walks us through one of her newest recipe obsessions, an ‘Egg Crepe.' If you’re looking for a last minute New Year’s Day brunch idea (or any day for that matter), here you go! If you missed Rachael’s episodes earlier this season, check out Episodes 003 and 004.

This Christmas, we thought what better way to celebrate the holiday than a Jewish chef explaining a Chinese dish! After all, this stereotype does carry some factual findings that date back as early as 1935... Listen as Chef Dan Jacobs walks us through his Cumin Lamb Dumpling recipe; a dish that is on the menu of his Milwaukee restaurant, DanDan. If you missed Dan's full episode, check out Season 4/Episode 016 from last week.

Chef Dan Jacobs is the executive chef and owner of DanDan, EsterEv and Fauntleroy in Milwaukee, WI. In 2016, Jacobs was diagnosed with Kennedy’s Disease. During the episode, we learn about how he became a chef, what it’s like cooking with his disease, and how he has channeled his diagnosis to raise funds for Kennedy’s Disease research through cooking. With the support of his business partner Dan Van Rite and his extraordinary staff, they are putting out some of the most delicious food in Milwaukee.

Chef Stephanie Izard walks us through her version of the traditional Peruvian dish, Lomo Saltado. She shares her spin on this classic at her newest Peruvian-inspired restaurant, Cabra. If you missed Izard’s full episode, check out Season 4/Episode 014 from last week.

Chef Stephanie Izard is the Chef/Partner of Chicago restaurants Girl & the Goat, Little Goat, Duck Duck Goat, Cabra and more. She is the winner of Top Chef Season 4; she won a James Beard Award for Best Chef Great Lakes; was named one of Food & Wine Magazine’s “Best New Chefs”; and won Food Network’s Iron Chef Gauntlet. We discuss her journey in the food world and she opens up about what it’s really like to be in charge of multiple restaurants. She is a champion for Share Our Strength.

Chef Matt Orlando walks us through a pasta dish that he and his wife cook regularly at home. Appropriately titled (by the two of them) "Old Faithful," he promises that the combination of ingredients is unbelievable and may quickly become a household favorite. If you missed Matt’s full episode, check out Season 4/Episode 012 from last week.

Chef Matt Orlando is the Head Chef/Owner of Amass Restaurant and Broaden & Build in Copenhagen. He has worked for some of the best chefs and restaurants in the world including Aureole, Le Bernardin, Le Manoir aux Quat’Saisons, The Fat Duck, Noma, Per Se and more. We discuss his point of view on sustainability and what it means to be a responsible restaurant.