On this week’s show, we follow three chefs on their journeys from cooks to

culinary entrepreneurs. 

 

We begin with New Orleans chef Alon Shaya, who recently launched a new

company, Pomegranate Hospitality. Alon describes his path, starting from

unassuming culinary origins in Philadelphia, to his tenure at Domenica, and

finally, to the evolving theory of Diasporic foodways that underlies his

two new modern Israeli restaurants, Saba and Safta.