This week on The Main Course, Patrick Martins is joined by Nick Anderer, Executive Chef at Danny Meyers Maialino restaurant in Gramercy Park, NYC. Tune in as Nick explains how he transitioned his career from art and architecture to Italian cooking. Hear the secret behind his celebrated Cacio e Pepe and hear what he thinks about the resurgence of fine Italian cuisine in NYC. Learn more about the inspirations behind the Danny Meyer restaurants and how competition helps keep chefs in check. This program was sponsored by Fairway Market. I go back to Rome at least once a year to see whats going on and get inspiration. A lot of the craft and energy of Roman cuisine has been waning over the past 10-20 years...Its harder to find [great] restaurants in Rome now. Cooking has become a very public thing in New York City. --Nick Anderer, Executive Chef at Maialino