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Episode 3: David Kinch’s Next Act
David Kinch of Manresa restaurant in Los Gatos, CA, joins us to discuss his just-opened restaurant The Bywater, a casual, resolutely non-pretentious ode to the food and drink of the city where he grew up, New Orleans. Hear David’s thoughts on waiting for the right time to expand, how he divides his time among multiple concepts (a second Manresa Bread is slated to open this spring), and his determination to remain in the kitchen for as long as possible. In our Shop Talk segment, three young guns — Michael Gibney (author of Sous Chef), Ashley Rath (sous chef at Santina in NYC), and Jaime Young (former chef de cuisine of Atera in NYC) join us to discuss the life of a sous chef in 2016.
“The easiest part of my day is cooking. The hardest part of my day is being a manager, learning about the business.” [17:45]
–David Kinch on The Front Burner
“It takes a really long time to learn to be a chef and I think that’s what you’re doing when you are a sous chef… You’re developing that human resource component.” [29:30]
–Michael Gibney on The Front Burner
See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
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By Heritage Radio Network
4.8
88 ratings
David Kinch of Manresa restaurant in Los Gatos, CA, joins us to discuss his just-opened restaurant The Bywater, a casual, resolutely non-pretentious ode to the food and drink of the city where he grew up, New Orleans. Hear David’s thoughts on waiting for the right time to expand, how he divides his time among multiple concepts (a second Manresa Bread is slated to open this spring), and his determination to remain in the kitchen for as long as possible. In our Shop Talk segment, three young guns — Michael Gibney (author of Sous Chef), Ashley Rath (sous chef at Santina in NYC), and Jaime Young (former chef de cuisine of Atera in NYC) join us to discuss the life of a sous chef in 2016.
“The easiest part of my day is cooking. The hardest part of my day is being a manager, learning about the business.” [17:45]
–David Kinch on The Front Burner
“It takes a really long time to learn to be a chef and I think that’s what you’re doing when you are a sous chef… You’re developing that human resource component.” [29:30]
–Michael Gibney on The Front Burner
See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
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