On this week’s episode of Chef’s Story, Dorothy interviews Michael Tusk in California. Michael tells us about the things in his childhood that inspired him to get into the food world and become a chef. Later, he describes what it was like to open Quince in San Francisco. Tune in to hear the full story! This program has been sponsored by Cain Vineyard & Winery. Today’s music provided by The Hollows.

Image from Quince

“I think that I always kind of knew that I was going to go work into a professional kitchen.” [8:30]

Michael Tusk on Chef’s Story

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