This week on Chef’s Story, Dorothy Cann Hamilton is joined by famed Italian chef, restaurateur, writer, consultant and educator Cesare Casella. Cesare shares some of his memories cooking at Vipore in Lucca, Italy before coming to the states and tells stories of bread, lardo and broth in his family growing up. Find out how authentic Italian cuisine, Nouvelle cuisine and molecular gastronomy all inspire Cesare and how he plans his menus. Learn how the world of food differs from Italy to the United States and how Cesare is trying to promote his idea of simple, honest and classic cooking with his latest book, “The Fundamentals of Italian Cuisine”. This program was sponsored by Hearst Ranch.

“The difficulty is not how to find the product – but how to cook the right way and show the proper respect to the ingredient. My philosophy [in cooking] is: simple, honest and classic.”

–chef Cesare Casella on Chef’s Story

Author, chef, restauranteur and “The Father of Modern American Cuisine”, Jonathan Waxman, joins Dorothy Cann Hamilton on this week’s episode of Chef’s Story. Jonathan explains how meeting Alice Waters and cooking at Chez Panisse influenced his career as a chef. Though he never imagined he’d cook growing up – Jonathan quickly fell in love with high quality ingredients and improvisational cooking and eventually went on to open Barbuto, a critically acclaimed restaurant in New York City’s West Village. Hear how the Berkeley California movement helped shape our nation’s culinary identity for years to come and how Jonathan Waxman played a crucial role in the creation of what we know as “Modern American Cuisine”. This program was made possible by White Oak Pastures.

“Tunnel vision provides you with a platform to do well.”

“When we opened up Barbuto I didn’t think anyone would come. It’s now evolved into my favorite thing I’ve ever done in my life. It’s not just Italian, it’s not just New York, it’s not just me. It’s a real connection between my customers, my farmers, my wine guys and everybody else. It’s a big fat party and a collaboration between everybody. ”

“Synthesizing cuisine to the bare essentials is really what good food is all about.”

–chef Jonathan Waxman on Chef’s Story

This week on Chef’s Story, Dorothy Cann Hamilton sits down with acclaimed Austrian born chef Kurt Guenbrunner of the Michelin-star restaurant Wallse. Hear about his memories of garden fresh cooking in Austria and his experiences working under David Bouley at various restaurants. Kurt explains why the concept of “gesamtkunstwerk” , or how elements play together, is at the heart of what inspires him. From art and architecture to music – find out what makes Kurt’s cooking and restaurant design stand out from his contemporaries. Learn more about the importance of water in the 21st century, and why minerals are so important for your health. Get an inside look into the Austrian way of life on a warm and inspiring episode of Chef’s Story. This program was sponsored by Whole Foods Market.

“If you do the right thing – the right thing will happen to you.”

“All my restaurants need to have a connection to art and architecture. It’s what I call gesamtkunstwerk – when all the elements play together.”

“The only difference between my restaurants and my house is that there’s money involved in my restaurants.”

–chef Kurt Gutenbrunner on Chef’s Story

This week’s guest on Chef’s Story is none other than Jonathan Benno – Executive Chef of Lincoln Restaurant and former chef at Per Se. onathan tells the story of how he went from Hawaii to the Bay Area and worked his way through some of the most celebrated kitchens in the country. Find out what it was like being the opening chef at Per Se and how Jonathan’s vision for Per Se helped inform his future endeavors as a chef. Jonathan is a humble team oriented chef, sometimes referred to as a “gentle giant” in the culinary industry. Tune in and hear his story straight from the source! This program was sponsored by Hearst Ranch.

“The goal [with Per Se] was to bring that level of product driven refinement that is so special about The French Laundry to New York.”

“With Lincoln Restaurant, I wanted to take traditional italian cuisine and take it to a very modern and unique location in Lincoln Center.”

–chef Jonathan Benno of Lincoln Restaurant on Chef’s Story

This week’s guest on Chef’s Story is Anita Lo, chef and owner of Annisa restaurant in NYC and author of “Cooking Without Borders”. Citing multicultural influences, Anita explains how she fell in love with food growing up in Michigan and traveling the world with her self proclaimed “food tourist” family. From France to Iran, Anita took cues from all of her travels and experiences before opening Annisa, in New York’s Greenwich Village. Find out what it took to open Annisa and how Anita has found continued success through her cooking, media appearances and writing. What was it like working with David Bouley? How did 9/11 affect the success of Annisa? How did the Food Network affect Anita’s career? Tune in to Chef’s Story and hear the whole story! This program was sponsored by Whole Foods Market. Learn more about “A Second Helping Fundraiser” that Anita is involved with here.

“I was taught French cuisine – I had to learn Asian cuisine.”

“David Bouley taught me about ingredients. He was farm to table before anybody else was.”

“I’m a nocturnal person which fits well with having a restaurant that’s only open for dinner.”

–chef Anita Lo on Chef’s Story

This week’s featured chef on “Chef’s Story” with Dorothy Cann Hamilton is winner of the James Beard Rising Star Chef award Christina Tosi of Momofuku Milk Bar. Baking is in Christina’s DNA – and she explains how growing up studying mathematics and Italian ended up pushing her along her baking career. Hear how she went from baking late night at college to eventually going on to become one of the worlds most well respected and renowned pastry chefs. From Bouley to WD-50, Christina has seen all different sides of the culinary experience. Find out what ultimately brought her back to her passion – baking. Order from Milk Bar online here. This program was sponsored by Whole Foods Market.

“I’m resourceful by nature and while I love a hunt for a Fleur de sel it’s about finding something in your cupboard and finding a way to give it a new creative life”

“What I love most about food is attaching to something and really ‘getting’ it.”

–pastry chef Christina Tosi on Chef’s Story

World renowned and critically acclaimed chef and baker Ron Ben-Israel is this week’s guest on Chef’s Story. Ron is the chef and owner of Ron Ben-Israel Cakes in New York City and is known for his famously detailed wedding and special occasion cakes. Hear how he went from serving in the Army to becoming a modern dancer in Israel before coming to New York City to pursue his passion in baking. Learn more about Ron’s cake making process and why he has been called the “Manolo Blahnik of wedding cakes”. This program was sponsored by Fairway Market.

“Baking a wedding cake is a little bit like a military operation…Some complex cakes will have 7 people working at the same time on one cake.”

“It’s always scary. No matter what level you’re at there’s always a risk.”

“I like being in the public eye. I get excited about my cakes, I like to talk about my cakes, I have an ego!”

–Acclaimed chef and baker Ron Ben-Israel on Chef’s Story

This week’s guest on Chef’s Story is David Kinch. David Kinch is a dean at the International Culinary Center and the chef-proprietor at the two Michelin-starred Manresa in the Bay Area. Tune in to hear how French cuisine and culinary culture attracted him to the kitchen, and why cooking helps fulfill his desire to see the world. Hear the things he’s learned along his culinary journey and why to this day motivating staff and creating a healthy team atmosphere remains one of the hardest things to achieve in a kitchen. Find out how David wants to encourage American regional cuisine and how he takes advantage of the terroir in California by sourcing from the nearby Love Apple Farms. This program was sponsored by Fairway Market.

“You are only as good as the people who work for you and who you will inspire to carry out your vision. You can’t micro-mange every little thing.”

–chef David Kinch on Chef’s Story

This week’s guest on Chef’s Story is Robert Surles, better known as Chef Bobo, Executive Chef at The Calhoun School and a leader in the school food revolution. Tune in to hear how he discovered cooking and went from a freelance chef at ING to cooking for Derek Jeter. Chef Bobo explains how he tries to transform the way children eat in cafeterias at schools, and why it’s not always easy to break bad food habits. From fresh pasta to salad bars to chicken etouffee, Chef Bobo has dedicated his career to making sure kids are introduced to the highest quality foods and learn about healthy eating. This program was sponsored by Hearst Ranch.

“Our chefs not only cook the food, they serve it. They encourage the kids. There’s something magic about that white jacket we take out there.”

“High school seniors that have eaten my food at the school for 10 years can’t even eat at fast food restaurants anymore. The overlying taste has become offensive to them.”

–Chef Bobo on Chef’s Story

This week on Chef’s Story, host Dorothy Cann Hamilton is joined by the “Pastry Provocateur”, Pichet Ong. Pichet describes how he fell in love with food at an early age and his Chinese upbringing helped encourage his sweet tooth. Learn how he climbed the culinary ladder from begging Alice Waters for a job at Chez Panisse, to working at Jean Geroges, and eventually opening many of his own establishments, including the new bistro Sugar and Plumm. Hear how after his first attempt at opening a restaurant failed, his work as a consultant kept him focused and taught him to build a team of business partners to help him focus on what he loves most – cooking. Hear his plans for Sugar and Plumm, which will feature everyday comfort food and, of course, delicious desserts. This program was sponsored by The Heritage Meat Shop.

“It’s not me to be sitting behind a desk and pushing buttons, I’d rather be making something and getting my hands dirty.”

“I always consider myself as somebody who was born to eat. I’d eat quail, frogs legs, anything I could get my hands on.”

“I love the way after I smell after a full day of cooking pastries and cakes”

“Appetizers are a great way to show off different possibilities in cooking.”

“In savory cooking its very popular to use every part of the animal. I don’t see why the same concept can’t be applied to baking”

–pastry chef Pichet Ong on Chef’s Story