In today’s episode, I talk to chef Leia Gaccione of South and Pine, a restaurant located in Morristown, New Jersey. She has appeared on several popular cooking shows, including Iron Chef America, Beat Bobby Flay, and Top Chef. You’ll hear about her cooking competition experiences, her food concepts at South and Pine, and how she goes about her creative process. She also shares some recipe guidelines for cooking the perfect pork chop.

I'd like to share a potential educational resource, “Conversations Behind the Kitchen Door”, my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.Get the book here!

What you'll learn with chef Leia Gaccione

The smell that reminds chef Leia Gacione of her childhood (2:45)Why food became so central to her life (4:06)Chef Leia Gaccione's first on-camera accident (5:17)Why she loves cooking on television (6:56)The obscure Scandinavian ingredient that gave Leia Gaccione PTSD (8:38)Two major career influences she’s worked with (10:16)Her spontaneous first sous chef role (10:46)The business skills she learned from Bobby Flay and his team (12:41)Her seasonal food supplier (13:49)The food concept at South and Pine (16:27)How she’s using seasonal ingredients right now (17:33)Her top priority when she travels  (19:07)How the pandemic is still affecting the restaurant business (21:09)Staff mistreatment since the pandemic (22:56)New menu inspiration to watch out for on her menu (26:00)Exciting collaborations with other local restaurants (26:52)Her goal for the upcoming year (28:32)A classic pork chop and apple dish you can make at home (29:20)One of her best career experiences so far (31:09)How imposter syndrome creeps up (32:30)Where to eat and drink in Morristown (33:59)Guilty pleasure foods she loves (35:49)Cookbook recommendations (36:49)Kitchen pet peeves (38:10)Series of rapid-fire questions.Link to the podcast episode on Apple Podcast

Links to other episodes in New Jersey

Conversation with Chef Sam Freund from White BirchConversation with chef Ehren Ryan from Common Lot

Links to most downloaded episodes (click on any picture to listen to the episode)

Chef Sheldon Simeon

Chef Andy Doubrava

Chef Chris Kajioka

Chef Suzanne Goin

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Morristown – South and Pine

Seasonal salad at South and Pine

South and Pine restaurant

Lamb meatballs from chef Leia Gaccione

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Watching cooking shows is really what started my love affair with food and I was always very enamored with watching people cook on television.

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I love doing cooking competitions. They are a lot of fun and a big adrenaline rush, and very nerve-wracking. I feel this industry today prepares you for that. Every day is like Iron Chef.

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Through the pandemic, we have seen such a divide in this country.