Katie Reicher is the Executive Chef at Green's Restaurant a Vegetarian Restaurant in San Francisco, started by the Zen Center in 1979. They are powered by their famed farm in the Bay Area named Green Gulch.

Originally from New York, Katie Reicher was introduced to Greens as part of an externship program through the Culinary Institute of America.  Upon graduating, she returned to Greens to work full time.  Within a few years, she swiftly rose through the ranks to become Executive Chef — A promotion that took place in the heart of the pandemic.Chef Katie continues the restaurant’s legacy of “celebrating vegetables,” while moving the art of vegetarian cuisine to the next level with new and exciting globally-inspired dishes.  She celebrates local farmers and makers first, rotating half of her menu every month to deliver the freshest, most seasonal food possible.  Chef Katie believes that there is no limit to the potential of cooking vegetables.This culinary vision is further enhanced through the creation of her Guest Chef Series, a revolving program welcoming outstanding local-area chefs to participate in collaborative 4-course dinners, bringing their unique culinary perspectives to the art of vegetarian dining.  The Guest Chef Series will continue in 2024 with an incredible line up of Bay Area chefs.

#chefpodcast #zencenter #sanfrancisco

#190

Chef Sucio Went to Austin Texas and Sat down with Andre Natera of Chef's PSA

"Chef's PSA with André Natera is your definitive guide to navigating the culinary world. Join André as he delves deep into the heartbeat of professional kitchens, sharing insights on how to excel and truly stand out as a chef. From the nuances of the craft to the vibrant stories of kitchen life, each episode is a blend of passion, experience, and wisdom."
"Chef's PSA is where I pull back the curtain on the culinary world. Let's embark on this journey together, uncovering what it truly takes to make a mark in the kitchen."
https://podcasters.spotify.com/pod/show/andre-natera/subscribe

We Sucio Talked About

Found everywhere Podcasts are available!!

#chef #chefpodcast #chefs #cooks #podcast

Chef Sucio Talks to Petra Higby CEO & Co Founder of The Caviar Co. Their mission is to bring truth to the Caviar market and introduce new people to this age old delicacy.

We Sucio Talked about

The Making of Caviar

Sturgeon

Deception within the Industry

Impostor Syndrome

& Growth goals for the company.

Petra has now graced the show twice, the first was recorded audio only in her Caviar Lounge in Tiburon, CA. This Video recording was filmed at the main Caviar Co. store in the Marina neighborhood of San Francisco.

#chefpodcast #podcast #caviar #womenownedbusiness #sf #bayarea #caviarbumps

#186 Chef Avery Ruzika

Chef Sucio Talks to Chef Reem Assil, Owner of Reem's California A restaurant focusing on Arab Californian Cuisine.

#chef #podcast #chefpodcast #chefs #cooks #restaurants #reemscalifornia

Chef Sucio Talks to Chef Ryan Pinto. A line cook at Acquerello, A Restaurant by Legendary Chef Suzette Gresham in San Francisco. Holding 2 Michelin Stars and a sister restaurant by the name of Sorella.

We Sucio Talked about

Cooking on the Line

Great Chefs

How to mentor the next generation

Yes Chef mentality

Chef Paul Chung

Chef Suzette Gresham

& Thoughts on his future

Chef Sucio Talks Podcast is available everywhere!!

#michelin #cook #chef #souschef #bayarea #sf #eater #jbf #

Chef Sucio Talks to Austen Falls. He is a Sous Chef at Chez Noir in Carmel California. "A community-driven restaurant rooted in coastal California cuisine". Owned and Operated by Chef Jonny and Monique Black, A Michelin starred hospitality powerhouse paving the way for young chefs and hospitality professionals like Young Chef Austen Falls.

We Sucio Talked about

Carmel by the Sea

Chez Noir retaining it's Michelin Star

Working at Single Thread farms

Living on the coast

Working with Klaus Georis at Maligne

& Future dreams!!

#chef #podcast #chefpodcast #suciotalk #chefsucio #carmelbythesea #carmel #cheznoir

Chef Sucio Talks to Austen Falls. He is a Sous Chef at Chez Noir in Carmel California. "A community-driven restaurant rooted in coastal California cuisine". Owned and Operated by Chef Jonny and Monique Black, A Michelin starred hospitality powerhouse paving the way for young chefs and hospitality professionals like Young Chef Austen Falls.

We Sucio Talked about

Carmel by the Sea

Chez Noir retaining it's Michelin Star

Working at Single Thread farms

Living on the coast

Working with Klaus Georis at Maligne

& Future dreams!!

#chef #podcast #chefpodcast #suciotalk #chefsucio #carmelbythesea #carmel #cheznoir