The Line

On today's episode, Chef Emma Bengtsson talks about her childhood in Sweden, moving to NYC to join the team at Acquavit, and obtaining two Michelin stars.

The Line is powered by Simplecast

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Today's guest is Nick Curtola. Nick is originally from the San Francisco Bay Area. He began his formal cooking career at Camino in Oakland. He has also cooked at Franny's, Roman's, and Glady's in Brooklyn and spent a year cooking abroad in Italy. In 2015, Curtola was selected as the executive chef at The Four Horsemen, a 37-seat restaurant in Williamsburg which has received critical acclaim.

The Line is powered by Simplecast

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On today's episode, Eli interviews Chef Laura Cole. She grew up in in the suburbs of Detroit and moved to Alaska after graduating college. She opened 229 Parks Restaurant and Tavern, at the entrance to Denali National Park in 2005. She has been at the forefront of identifying, developing and pushing the boundaries of what Alaskan cuisine can be. She appeared on Top Chef season 15 and has twice been nominated in 2016 and 2017 for Best Chef Northwest from the James Beard Foundation

The Line is powered by Simplecast

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Today’s guest is Chef Christina Lecki. Christina attended culinary school at the art institute of Philadelphia, went for a brief period to culinary school before going to work for Alfred Portale. She later joined The Breslin team under April Bloomfield rising to the level of Chef De Cuisine. While running The Breslin they maintained their Michelin star while serving food to a packed house every single night. She now leads the kitchen for Andrew Tarlow at Reynard located inside the Wythe Hotel in Williamsburg. Much of the food, which is all carefully and thoughtfully sourced, is cooked over an open wood fire grill.

The Line is powered by Simplecast

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Today’s guest is Umber Ahmad. Umber's family moved from Pakistan to Marquette a city in Northern Michigan right before she was born. She attended MIT for undergrad for a degree in genetics, went to U of M for a master's in public health and also holds a MBA from Upenn. She has worked extensively as an investment banker and counseled people on how to expand their own brands. When her famous chef client Tom Colicchio caught wind of her baking and tried it, he decided to back her as she opened her own bakery/wholesale business. This lead to the formation of an online bakery operation with international wholesale clients and the opening in 2013 of Mah-Ze-Dahr, her bakery storefront in Manhattan.

The Line is powered by Simplecast

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Erin Patinkin is CEO and co-founder of Ovenly. She has been recognized as one of New York’s most “badass women” in food in New York City by Zagat and as “one to watch” by Conde Nast. Her writing has been featured in Lucky Peach and Vice. Ovenly: Sweet & Salty Treat from New York’s Most Creative Bakery, was named as one of the best overall books of 2014 by National Public Radio.

The Line is powered by Simplecast

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Today's guest is Vinny Milburn, owner and fishmonger of Greenpoint Fish and Lobster. The company operates wholesale operations as well as a restaurant. Vinny's great-great grandfather founded wholesale fish enterprise, the John Nagle Company, in Gloucester, Massachusetts, in the 1880s. After working as the company’s seafood purchaser and head of wholesale operations, he partnered with Adam Geringer-Dunn to open Greenpoint Fish & Lobster (a restaurant and retail seafood market) in Brooklyn in 2014, a wholesale market in Queens in 2015, and a retail seafood market in Long Island

The Line is powered by Simplecast

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

On today's episode Chef Daniel Holzman discusses his career and how he came to co-create The Meatball Shop. Daniel recounts his early days growing up in NYC and getting hired at Le Bernardin at age 15, heading to the CIA for culinary school and traveling west to continue his culinary education all before returning home to partner up with his childhood friend Michael Chernow on the multi-unit Meatball Shop restaurant concept that of course specializes in meatballs and offers them in over 125 different ways.

The Line is powered by Simplecast

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week Chef Erin Shambura the co-owner and chef of Fausto in Brooklyn stops by. Chef Shambura has previously worked at Mercer Kitchen, Del Posto, Lupa and L’Artusi. In this episode we discuss coming up the ranks in some of the finest Italian restaurants in NYC, getting burnt out and moving to Italy, and what it is like to be in the beginning months of running a newly opened restaurant.

The Line is powered by Simplecast

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Today's episode is all about burgers and growing a brand, and today's guest is one of the first employees of Shack Shack. MARK ROSATI joined the Shake Shack team at the original Madison Square Park location as a Manager in the summer of 2007 and became culinary director in charge of developing permanent menu items and local seasonal specials for Shake Shack locations throughout the United States and in many countries abroad.

The Line is powered by Simplecast

See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.