Chef's Story

This week on Chefs Story, host Dorothy Cann Hamilton is joined by Paul Liebrandt, British-born acclaimed chef of Corton in NYC and subject of the film A Matter of Taste. Hear all about Pauls unexpected journey into the food world, from working with Marco Pierre White to Raymond Blanc at Le Manoir aux Quat Saisons to Pierre Gagnaire and eventually becoming a chef in his own right at 24 years old at Atlas in NYC. Find out how his fathers military instincts and values helped shape Pauls work ethic in the kitchen and how he had to overcome many different cultural and communication gaps along his culinary journey through Europe. Paul also shares his thoughts on some modern gastronomy trends and the careers of Ferran Adria and Rene Redzepi. This program was sponsored by Cain Vineyard and Winery. My father instilled in me that if you want to do something at the very best level, you have to aim for the very best and give more than the guy next to you. When I went to Paris, the hardest part wasnt the cooking - it was the language barrier. Im still finding my voice as a chef and individual. You never stop learning. --chef Paul Liebrandt on Chefs Story

This week on Chefs Story, host Dorothy Cann Hamilton chats with chef, author, actress, model and television personality Daisy Martinez. Daisy explains how her culinary education helped accelerate her career and put her in a position to work with Lidia Bastinaich before going on to host her own food television shows. Find out how all of her past lives came together at the right time and Daisy Cooks on PBS helped turn Daisy Martinez into a household name. Hear why food is so emotional to Daisy and find out how she uses her familial instincts to make cooking a practice of passion and love. Find out the true meaning of Latin food on a personal and warm-hearted episode of Chefs Story. This program was sponsored by White Oak Pastures Ive been cooking all my life. I learned at the knee of two very dynamic women in the kitchen, women who taught me to say I love you by breaking open something hot, blowing on it and putting it in my mouth. Food has to make sense to me emotionally. I have to give props to women who work the line because its not a glamorous job - its very difficult. You need to have thick skin. When you walk into a kitchen thats run by a women, the vibe is totally different. --chef and television personality Daisy Martinez on Chefs Story

This week on Chefs Story, host Dorothy Cann Hamilton interviews Executive Chef of Gramercy Tavern and recipient of the 2012 Outstanding Chef Award from the James Beard Foundation, Michael Anthony. Hear how he went from Indiana University to Japan to Paris and eventually ended up becoming a world renowned chef. Hear about the many lessons he learned while working with Shizuyo Shima in Japan and how she made sure he stayed on the right track. From cleaning grease traps to working with Daniel Boulud, learn how sometimes the most unlikely paths lead to success in the culinary universe. This program was sponsored by Whole Foods Market. A good chef always knows whats going to happen three steps ahead. The reality is that every chef dreams of being able to control their cooking in a small setting but if you want to take care of a large group of people.... scale is really important. Some restaurants are set up to last a lifetime, and Gramercy Tavern is one of those restaurants. My goal is to create more avenues than road blocks [in the kitchen]... were always looking for people that come into the restaurant with a sense of connection to the world around them. Gramercy Tavern was founded on the idea of belonging to its community. --Michael Anthony, Executive Chef of Gramercy Tavern on Chefs Story

This week on Chefs Story, Dorothy Cann Hamilton is broadcasting from the International Culinary Center with guest and internationally recognized French chef Andre Soltner. Andre tells the story of how he went from wanting to follow in his fathers footsteps making cabinets to following his mothers advice and becoming a chef. From his early internships to the beginnings of Lutece Restaurant in 1961, learn how Andre became such a well accomplished and respected chef. Listen is as he explains why celebrity chef culture has gone too far and discusses the effectiveness of culinary education and apprenticeship. This program was sponsored by S. Wallace Edwards and Sons The restaurant scene in the United States was totally different in 1961 than it is now. We didnt have the ingredients we have now. The only mushrooms we had were white mushrooms in the supermarket. For me it was very difficult. After three months, I left the US because they didnt have the ingredients I needed. I think its great that chefs are being recognized now, but sometimes it gets to be too much. I always remind my colleagues not to forget that we are cooks. If you have talent, thats good, but you need to learn technique! Youre not a Top Chef after just 6 months. In general, women have a better feeling for cooking than men. --chef Andre Soltner on Chefs Story

On the latest episode of Chefs Story, Dorothy Cann Hamilton sits and chats with critically acclaimed and international recognized chef Floyd Cardoz. Floyd is the Executive Chef/Partner of North End Grill and winner of the Top Chef Masters television show. Tune in and hear about his early days in New York at Tabla, a seminal Danny Meyer restaurant, and find out how he put aside his traditional life plans to become a world class chef. Learn about his vision of combining what he ate growing up in India with what is grown here in the United States. This program was sponsored by S. Wallace Edwards and Sons. As my mother always said, most people eat to live, I live to eat. Ive always had the dream to mix Indian and Western foods since I began cooking...I wanted to adapt what we ate in India to what [ingredients] we have here [in the United States]. At Union Square Hospitality Group, we believe that your technical skills should form 49% of you are and 51% of who you are should be your niceness. As a chef youre always in control. You ask somebody to jump they say how high. When youre on TV thats not the case - youre at the mercy of producers. --chef Floyd Cardoz on Chefs Story

This weeks episode of Chefs Story sees Dorothy Cann Hamilton chatting with critically acclaimed and world renowned pastry chef Emily Luchetti. Emily tells the story of how she found her passion in pastries and worked her way up to where she is now. Find out how a visit to Lutece in NYC inspired her and how working for Jeremiah Tower helped her grow as a pastry chef. Listen in as she discusses gender as it relates to the kitchen and the obstacles she had to overcome as an up and coming female chef. What makes great pastries so much more significant than sugary snacks? Tune in and find out. This program was sponsored by Fairway Market. The one thing that was fortunate about the explosion of American cooking was that it opened many doors for women. I always call my style simple but elegant, its all flavor driven . You get the real wow when you take a bite out of it - but at the same time you want it to be visually appealing. Its like a classic suit - its beautiful and has nice lines but when you get close and take a bite you say oh I get it now. I think we do have a real weight problem in the United States, but I look at it with a moderation point of view because sugar isnt going to disappear...Were a little naive to believe people suddenly wont eat sugar anymore. Pastry chefs are in better shape and take better care of themselves than savory chefs. --pastry chef Emily Luchetti on Chefs Story

Dorothy Cann Hamilton continues her Chefs Story series with award winning chef Dan Kluger of the celebrated ABC Kitchen on the Upper East Side of New York City. Dan explains how he went from growing up on NYC pizza and Chinese food to becoming a high end chef. Hear his experiences working for Danny Meyer and Jean Georges and hear what the audition process to get into Tabla was like. Find out how he handles collaborations in the kitchen and why nothing is more rewarding than putting out an excellent dish in the middle of a busy night at a restaurant. From textures to ingredients learn all about what makes Dans cooking so sought after and ABC Kitchen so well respected. This program was sponsored by Whole Foods Market. Being a chef is much more than producing the food, its the full picture of helping with the whole experience - how the food is delivered, what goes on in the front of the house, etc. --chef Dan Kluger on Chefs Story

Dorothy Cann Hamilton brings Chefs Story, formerly a show on PBS, to Heritage Radio Network! Tune in to the inaugural episode as she is joined by internationally recognized French chef, television personality, and author Jacques Pepin. Hear his story of living through the French Liberation and learning about food from his mother and grandmother. From his earliest food memories to his rise to fame, learn how Jacques Pepin became one of the most beloved and well-respected food personalities of his time. This program was sponsored by Hearst Ranch. You used to learn through osmosis, because a chef would never tell you anything. Now, things are different. Craig Claiborne single handedly created the vocabulary for food criticism in America. I had never been in a supermarket before I came to this country. They didnt exist [in France].... as a chef, I want to buy good product above everything else. If you go into the business to become famous, youre bound to have some profound disappointments. --chef Jacques Pepin on Chefs Story