Chef's Story

This week on Chefs Story we have John T Edge, who actually, (for the first time in this shows history) is not a chef! Nonetheless, Mr. Edge is known throughout the food industry as a writer and educator, especially within southern culture. Edge holds an MA in Southern Studies from the University of Mississippi, and an MFA in Creative Nonfiction from Goucher College. He is director of the Southern Foodways Alliance, an institute of the Center for the Study of Southern Culture at the University of Mississippi, where he documents, studies, and celebrates the diverse food cultures of the American South. His magazine and newspaper work has also been featured in ten editions of the Best Food Writing compilation. In 2009, he was inducted into Beards Whos Who of Food and Beverage in America, and in 2012, he won the James Beard Foundations M.F.K. Fisher Distinguished Writing Award. Edge talks about a variety of topics in todays episode, ranging from the history of the South and the Civil Rights Movement, the rise of southern chefs and southern cuisine (Sean Brock and Chris Shepherd), and how he works within the Southern Foodways Alliance to further educate those interested in southern food. Tune in today to learn more about the history, cuisine, and inspiration behind southern cooking from the expertise of John T Edge! This program has been sponsored by White Oak Pastures. I think what we have in the South, because of the Civil Wars and the Civil Rights Movement, I want them to think more about the Civil Rights movement, because that to me is the defining struggle. [15:30] There are more and more students looking to get a Masters degree on Southern Studies. [40:23] My dream for the south is that we acknowledge our ugly past and work towards a beautiful future. [45:30] -- John T Edge on Chefs Story

Today on Chefs Story Michelle Weaver comes to us from Charleston Grill in Charleston, South Carolina to talk with us about her chefs story! A native from the south and growing up in Alabama, Chef Michelle Weaver was raised with a passion for cooking, from learning at an early age the importance of farm-to-table, to growing up cooking with the freshest ingredients from her mothers extensive garden and farm, and experiencing the true taste of the soil. Upon receiving her formal training from the New England Culinary Institute which taught her the intimate, hands on approach, Chef Weaver first began her journey as an intern in the French-style kitchen of Chef Daniel Bonnot. Following school, Chef Weaver began cooking in the kitchen of Chef Bob Waggoner at The Wild Boar restaurant in Nashville and subsequently moved with him in 1997 when he took over at Charleston Grill. Working as the Executive Sous Chef, Chef Weaver eventually stepped into the spotlight as the hotels Executive Chef, part of the Charleston Place Hotel, an Orient-Express property. Tune-in to truly learn and understand the passion needed to becoming a chef, and how Chef Weaver was able to get to her position today. This program has been sponsored by White Oak Pastures. At first I wanted to be a marketing director, but I kept coming back to food and beverages. [13:20] Charleston was a port city, all of these influences influence the cuisine, and create change. [39:10] -- Michelle Weaver on Chefs Story

Today on Chefs Story, Matthew Lightner comes in to talk about his journey to becoming an executive chef at Atera, New York City. Together with host Dorothy Hamilton, Matthew takes us through his journey growing up in the Midwest, moving to Portland, Oregon at the age of 18, looking for work in various restaurants in Spain and San Diego, and eventually opening his restaurant, Atera, in New York City. Beginning as a dishwasher in Oregon, he talks about learning his craft at Noma in Spain, and gaining experience from working in restaurants around the world. At Atera, Matthews culinary excellence is displayed in his influences from LAuberge Del Mar (Del Mar, California), Mugaritz (Errenteria, Spain), and Noma (Copenhagen). In 2010, Matt was named one of Food and Wines Best New Chefs in America, received nominations for Rising Star Chef by the James Beard Foundation in both 2010 and 2011, and was included in Restaurant Hospitalitys list of 10 Chefs to Watch in 2010. Tune-in to learn more about his style of cooking, and the influences behind his specialty dishes at his restaurant. Todays episode has been sponsored by Bonnie Plants. The techniques were so special to them, they created their own - this level of patience is not found in other restaurants. [29:30] The meal needs to tell a story. [38:15] -- Matthew Lightner on Chefs Story

Sean Brock is the executive chef of Husk, based in Charleston, South Carolina, with a new location also opening in Nashville, Tennessee. Born and raised in rural Virginia, the experience of growing his own food with his family sparked his interest in becoming a chef. Growing and cooking everything he ate, Brock explains that he really saw food in its true form. Beginning his career as a chef tournant under Chef Robert Carter, Brock quickly rose up the ranks to become an executive sous chef at Lemaire Restaurant in Richmond, VA, then an executive chef at the AAA Five-Diamond Hermitage Hotel in Nashville, TN, an executive chef at McCradys Restaurant, and finally his second restaurant with Husk, just down the street from McCradys. His appearances include being on the Next Great Chef episode of Food Network Challenge, (in which he was the winner), and battling it out on Iron Chef America in December 2010. Learn from the award winning chef himself about what it really means to be a chef, such as learning to make your own seasonings like vinegar and salt, and utilizing them in your own dishes. Also discover Brocks latest experience at Cook it Raw in Japan, wherein a group of prestigious chefs explore a different cuisine by creating a unique dish within a new environment. Tune-in to be inspired by the executive chef himself! This program has been sponsored by S. Wallace Edwards and Sons. Ive always known I was going to be a chef. [7:15] The most important thing is to set an extremely long, untainnable goal. Its all about the push and the drive to get there. [17:22] --Sean Brock on Chefs Story

Sara Moulton, a once reluctant on-air personality, is now one of the preeminent chefs on television. From behind the scenes with Julia Child, to being Gourmet magazines in-house chef, and correspondent to Good Morning America, Sara has shaped the way of our American palate, both visually and viscerally. Hear her culinary journey on this weeks episode of Chefs Story, as Sara recalls her experience working under Lydia Shire at The Harvest Restaurant, volunteering with Julia Child and interviewing with Andre Soltner before finding her career path in broadcast media. Hear her thoughts on why women are hard wired to be successful in the kitchen and how food television has helped revolutionize the way we eat and cook in this country. This program was sponsored by Fairway Market. Women are hard wired to multitask and to take stress. I found women to be far more even keeled under pressure than men [in the kitchen]. [24:00] Being alone in front of a camera is hard! [32:00] My mission [with food television] was to help working women get food on the table mid-week. [33:00] --Sara Moulton on Chefs Story

Chef Marc Vidal is bringing a history of Catalan and French food to Boqueria. On this weeks episode of Chefs Story, Dorothy Cann Hamilton is joined in the studio by Marc to talk about the original Boqueria- a vibrant market in Barcelona. How did the market influence Marcs culinary senses at an early age? Hear about Marcs training in France, and how French cooking differs from the Spanish tradition. Why did Marc come to the United States, and what did he learn through working in Miami kitchens? Hear Dorothy and Marc discuss tapas culture, and the idea of small plates in the New York City restaurant scene. Learn all about Iberico ham, bread and tomatoes, and other traditional Spanish tapas. This program has been brought to you by Whole Foods. Every single day I work in the restaurant business, I fall more in love with it. [8:45] I would say from my experiences that the French are more focused on the product than the technique. [19:00] In Spain, tapas are a way of life. Theyre fun, and theyre easy to share. And people here- they like it. [27:20] -- Chef Marc Vidal on Chefs Story

Alexandra Alex Guarnaschelli is an Iron Chef, Food Network celebrity chef and the world-renowned executive chef at both New York Citys Butter restaurant and award-winning The Darby restaurant. She is also a television personality on the Food Network shows Chopped, Iron Chef America, All Star Family Cook-off and The Best Thing I Ever Made. She hosts Alexs Day Off and The Cooking Loft on Food Network and Cooking Channel In 2012, she was crowned Americas Next Iron Chef on Iron Chef America, currently the only woman with that distinction and only the second female ever to obtain that honor. On this weeks episode of Chefs Story, hear Alexs story - from growing up as the daughter of esteemed cookbook editor Maria Guarnaschelli to culinary education across the world, to eventually finding her own style in the kitchen. This program was sponsored by Fairway Market. Everybody has a culinary identity that they base on their childhood and the repertoire of dishes they were exposed to. [04:00] I do think a big part of defining your cooking is what you buy and where you buy it from [39:00] I like competition shows because they show the human side of people - that they are fallible, make mistakes and they crave being a hero [41:00] --Alex Guarnaschelli on Chefs Story

Daniel Boulud is a world renowned chef and restauranteur hailing from a farm just outside Lyon, France. He is chef and owner of several of the top restaurants around the globe, including Daniel, the 3 Michelin Star New York City restaurant. Daniel has been in the restaurant industry since he was a teenager, learning and apprenticing in France. He left his home at 14 to become a chef and moved to the city of Lyon to live with his uncle. He did a three year apprenticeship in Lyon before moving to Paris, and later coming to the States. In 1980 he took his first job in America in Washington D.C. as a chef, and later moved to New York City to be a part of the restaurant culture here. On this weeks episode of Chefs Story, Daniel Boulud relays to us an overview of his culinary journey, beginning in France and through his move to Washington D.C. to New York. He lets us in on the secret to the success of Daniel and the importance of being mentored and trained, as well as the rigor and dedication needed to become a successful chef and entrepreneur. This program was sponsored by Fairway Market. Winning is having someone come in for the first time and discovering the restaurant and having them hooked, thats what counts. Even 20 years later, when somebody comes for the first time to the restaurant and discovering the restaurant [02:30] Its very difficult for a casual chef who has only worked in casual places to be come a master chef. [31:35] Its really rewarding, because it feels like a family. And people come to the restaurant not only for me, but for the family as well. [41:00] --Daniel Boulud on Chefs Story

With summer quickly approaching, get into the spirit of the barbecue season! Hear the story of pit-master Kenny Callaghan of Blue Smoke, one of the premier BBQ restaurants in New York City on this weeks Chefs Story. Kennys story is an unconventional one: after starting work at the age of 14 cooking fast Italian food, Kenny found himself in Florida where he learned the true nature of Barbecue and gained a true passion for it. Then moving to New York, he worked a series of jobs in fine dining, moving up the line in the kitchen and in the world of chefs, earning credibility and experience that would eventually land him a job at the Union Square Cafe. After eight years of running a kitchen, Callaghan became a known name, and he joined up with a team of BBQ enthusiasts to see if they could bring the spirit of this southern cuisine to New York City. Blue Smoke was the result. Their goal is to pay homage to all the different regional styles of southern BBQ, and bring the knowledge of fine dining into the BBQ world. Dont miss this fascinating story of hard work, honest training, and mouthwatering anecdotes! Thanks to our sponsor, BonniePlants. When I started being a chef, it wasnt the most popular thing to do. [24:30] I always tried very hard everyday, i always took my job very seriously, if I ever made a mistake I took it personally, and I marked it to the hard drive, and I never made that mistake again. [25:10] I see a restuarant very much like a house or a boat, once you stop working on it it falls apart. [38:45] -- Chef Kenny Callaghan on Chefs Story!

Chef Francois Payard is one of the most highly regarded and critically acclaimed pastry chefs in the world. Hear him recount his culinary journey this week on Chefs Story. After moving to New York City in 1990 from traveling around Paris honing his skills in three-star Michelin rated pastry kitchens, chef François Payard began his New York City career at Le Bernardin and Restaurant Daniel where he earned recognition in the kitchen as the 1995 recipient of the James Beard Association Pastry Chef of the Year award, honoring him for his unique pastry designs and high attention to flavor. In 1997, Payard opened his first Pâtisserie and Bistro with Payard Pâtisserie and Bistro on Manhattans Upper East Side. Currently, Payard has locations in Brazil, Japan, Caesars Palace in Las Vegas, and New York. Tune in and get to know the endearing French-born pastry mastermind on an insightful episode of Chefs Story. This program was sponsored by Hearst Ranch. Our business in pastry is almost like a florist. If you have two weddings at the same weekend, what can you do? Youll sleep 2-3 hours a night. During holidays, youll be in the basement baking! [08:00] I think people used to understand that you have to pay your dues before you make it. The problem now is maybe the TV, its changed the philosophy of people. They dream of being the Next Iron Chef but they forget that you need to pay your dues to get there. TV gives you the wrong image of things. What we do doesnt come easy. Most people spend 10 hours a day in the kitchen to be where they are right now. [25:00] A bakery is convivial. A pastry shop is something much more refined - where you find creations that you wouldnt find at a bakery. [35:00] --chef Francois Payard on Chefs Story