David Kinch, a vlogger & bartender joins the show. You can find his vlog on youtube & instagram.com/davidjkinch/ --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/kyle-schejbal/support
Episode 130: David Kinch on A Chef's Voyage & Matt Sartwell on Saving Kitchen Arts & Letters
Andrew Talks to Chefs
David Kinch and his Manresa restaurant team are at the center of the new documentary "A Chef's Voyage," about the time they spent in France, collaborating on meals with the chefs and kitchens of three venerated restaurants. David discusses the movie and some topics it raises, and reflects on the loss of Pierre Troisgros, who died last week.And Matt Sartwell, managing partner of the fabled Kitchen Arts & Letters bookshop in New York City, takes us inside their decision to launch a GoFundMe campaign, and how it's ensured the store will continue on despite these challenging times.Please consider supporting Andrew Talks to Chefs via our Patreon page–pledge $10 or more per month and gain access to bonus, patron-only episodes, blog posts, polls, and more. Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related information.
The 3-star Michelin chef talks his new documentary, which follows the Manresa team inside French kitchens for a behind-the-scenes international tour of cooking and hospitality. This is the food entertainment you need in the days of Coron. Plus, the master teaches us how to make a perfect omelet.
David Kinch is the chef-owner of acclaimed Northern California restaurant Manresa and a legend in American fine-dining circles. On this episode, we head back to New York City in the 1980s and talk about his time working at the influential restaurant Quilted Giraffe—and how his post-shift meals at Midtown izakayas back then reflected the city’s changing culinary landscape. We also discuss his upcoming opening, Menton, and how he’s been traveling around America researching pasta.Also on the episode is Isaac Toups, the James Beard Award–nominated chef-owner of Toups’ Meatery in New Orleans and the author of Chasing the Gator. We discuss the definition of Cajun cuisine and how it occupies such a unique place in American culinary history. Plus, we talk about a trip he took to Lyon, France and the surprising connections he made.Lastly, Max Falkowitz answers a burning reader question about the price of vanilla.
In this episode, Katy sits down with Chef David Kinch, the chef-owner of Manresa Restaurant, a 3-star Michelin restaurant in Los Gatos California. They discuss everything from work-life balance to the media’s role in bringing more equity to fine dining. Listen to the full interview at https://www.copperandheat.com/episodes/episode-6-david-kinch
While in New York City to attend the annual Michelin Guide celebration, chef David Kinch of Manresa, The Bywater, and Manresa Bread, popped in to chat with Andrew about Manresa's 15th anniversary and the special activities he arranged around that milestone (including installing his team in 3 different acclaimed kitchens in France for extended visits). He also shared his thoughts on the state of world cuisine in what he believes is a golden age, and how he looks at, and plans for, the next stage of his career, and life. One of our best and most celebrated chefs in a wonderfully unguarded mode. Andrew Talks to Chefs is powered by Simplecast
David Kinch is a chef ahead of our time. Long before the farm-to-table trend, David found inspiration in the seasons, the land, and the ingredients at hand. Coming into his own under the tutelage of great chefs–from New Orleans to New York, France to Japan– and finally settling in California, David’s culinary prowess and vision has earned him multiple James Beard awards. In 2016, Manresa, his first restaurant, received three stars from the Michelin guide. His second restaurant Bywater, also located in the Silicon Valley, opened its doors this year.
David Kinch is the chef/proprietor of the fine dining restaurant Manresa in Los Gatos, California. Kinch has received numerous accolades over the years, including the Best Chef, Pacific James Beard Award in 2010, and three stars for Manresa in the most recent Michelin Guide. In 2013, the chef released Manresa: An Edible Reflection, which he co-authored with Christine Muhlke. Kinch is one of the subjects of Mind of a Chef Season 4. Learn more about your ad choices. Visit podcastchoices.com/adchoices
This week’s guest on Chef’s Story is David Kinch. David Kinch is a dean at the International Culinary Center and the chef-proprietor at the two Michelin-starred Manresa in the Bay Area. Tune in to hear how French cuisine and culinary culture attracted him to the kitchen, and why cooking helps fulfill his desire to see the world. Hear the things he’s learned along his culinary journey and why to this day motivating staff and creating a healthy team atmosphere remains one of the hardest things to achieve in a kitchen. Find out how David wants to encourage American regional cuisine and how he takes advantage of the terroir in California by sourcing from the nearby Love Apple Farms. This program was sponsored by Fairway Market. “When I started working in kitchens and realized how deep it was in terms of learning and knowledge, it encouraged my wanderlust. I realized it would be a great opportunity to see the world.” “You are only as good as the people who work for you and who you will inspire to carry out your vision. You can’t micro-mange every little thing.” –chef David Kinch on Chef’s Story