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Rank #137 in Food category

Arts
Society & Culture
Food

Chef's Story

Updated 2 days ago

Rank #137 in Food category

Arts
Society & Culture
Food
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Dorothy Cann Hamilton is the Founder & CEO of the International Culinary Center (founded as The French Culinary Institute in 1984). A respected leader in the education and culinary worlds, Ms. Hamilton is past Chairman of the James Beard Foundation, was the IACP’s Entrepreneur of the Year in 2013 and in 2015 was awarded the Legion of Honor from the French government and was inducted into the Academy of Distinguished Entrepreneurs by Babson College. She is a mentor for business accelerator Food-X and the creator and host of the PBS television series and weekly radio show, Chef’s Story, and is author of the book Love What You Do.

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Dorothy Cann Hamilton is the Founder & CEO of the International Culinary Center (founded as The French Culinary Institute in 1984). A respected leader in the education and culinary worlds, Ms. Hamilton is past Chairman of the James Beard Foundation, was the IACP’s Entrepreneur of the Year in 2013 and in 2015 was awarded the Legion of Honor from the French government and was inducted into the Academy of Distinguished Entrepreneurs by Babson College. She is a mentor for business accelerator Food-X and the creator and host of the PBS television series and weekly radio show, Chef’s Story, and is author of the book Love What You Do.

iTunes Ratings

47 Ratings
Average Ratings
24
10
4
5
4

Worst audio ever

By cnimbelli - Mar 20 2016
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I really want to like this podcast, but it's so badly mixed it's nearly unlistenable. I can here every single thing the interviewer is doing -- tapping pens, shuffling papers, swallowing hard, making other gross mouth noises, whether in agreement or whatever. It's so distracting. During the David Waltuck episode, the commercial break wasn't even over when the interview came back on, so I missed 30 seconds of what seemed like it was a really interesting story. No Bueno. Most everything else on heritage radio network is pretty legit, so in not sure what gives. But this needs to be fixed.

Come on now Dorothy

By JoeHanker - Jan 27 2016
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Dorothy, please learn how to speak into a microphone properly. This pod is 5 stars if you mute it while Dorothy speaks. -1 due to the horrible audio, -1 for her cheeky interview style, -1 for her huffing and puffing into the mic… Come on now Dorothy, do us all a favor and back off.

iTunes Ratings

47 Ratings
Average Ratings
24
10
4
5
4

Worst audio ever

By cnimbelli - Mar 20 2016
Read more
I really want to like this podcast, but it's so badly mixed it's nearly unlistenable. I can here every single thing the interviewer is doing -- tapping pens, shuffling papers, swallowing hard, making other gross mouth noises, whether in agreement or whatever. It's so distracting. During the David Waltuck episode, the commercial break wasn't even over when the interview came back on, so I missed 30 seconds of what seemed like it was a really interesting story. No Bueno. Most everything else on heritage radio network is pretty legit, so in not sure what gives. But this needs to be fixed.

Come on now Dorothy

By JoeHanker - Jan 27 2016
Read more
Dorothy, please learn how to speak into a microphone properly. This pod is 5 stars if you mute it while Dorothy speaks. -1 due to the horrible audio, -1 for her cheeky interview style, -1 for her huffing and puffing into the mic… Come on now Dorothy, do us all a favor and back off.

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Cover image of Chef's Story

Chef's Story

Updated 2 days ago

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Dorothy Cann Hamilton is the Founder & CEO of the International Culinary Center (founded as The French Culinary Institute in 1984). A respected leader in the education and culinary worlds, Ms. Hamilton is past Chairman of the James Beard Foundation, was the IACP’s Entrepreneur of the Year in 2013 and in 2015 was awarded the Legion of Honor from the French government and was inducted into the Academy of Distinguished Entrepreneurs by Babson College. She is a mentor for business accelerator Food-X and the creator and host of the PBS television series and weekly radio show, Chef’s Story, and is author of the book Love What You Do.

Episode 45: Sean Brock

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Sean Brock is the executive chef of Husk, based in Charleston, South Carolina, with a new location also opening in Nashville, Tennessee. Born and raised in rural Virginia, the experience of growing his own food with his family sparked his interest in becoming a chef. Growing and cooking everything he ate, Brock explains that he really saw food in its true form. Beginning his career as a chef tournant under Chef Robert Carter, Brock quickly rose up the ranks to become an executive sous chef at Lemaire Restaurant in Richmond, VA, then an executive chef at the AAA Five-Diamond Hermitage Hotel in Nashville, TN, an executive chef at McCrady’s Restaurant, and finally his second restaurant with Husk, just down the street from McCrady’s. His appearances include being on the “Next Great Chef” episode of “Food Network Challenge,” (in which he was the winner), and battling it out on “Iron Chef America” in December 2010. Learn from the award winning chef himself about what it really means to be a chef, such as learning to make your own seasonings like vinegar and salt, and utilizing them in your own dishes. Also discover Brock’s latest experience at Cook it Raw in Japan, wherein a group of prestigious chefs explore a different cuisine by creating a unique dish within a new environment. Tune-in to be inspired by the executive chef himself! This program has been sponsored by S. Wallace Edwards & Sons.

“I’ve always known I was going to be a chef.” [7:15]

“The most important thing is to set an extremely long, untainnable goal. It’s all about the push and the drive to get there.” [17:22]

Sean Brock on Chef’s Story

Jun 05 2013

47mins

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Episode 68: Thomas Keller

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Renowned for his culinary skills and his impeccable standards, Thomas Keller has established a collection of restaurants that set a new paradigm within the hospitality industry. In 1994, he opened The French Laundry in Yountville, a wine country landmark that has been widely hailed as the finest restaurant in the world. He followed that ten years later with Per Se, which brought the chef’s distinctive style to Manhattan. Today, both restaurants enjoy 3-star Michelin ratings, making Keller the first and only American-born chef to hold multiple three-star ratings from the prestigious dining guide. casual dining restaurants include Bouchon (Beverly Hills, Yountville, Las Vegas), Bar Bouchon (Beverly Hills) Bouchon Bakery (Yountville, Las Vegas, NYC), and Ad Hoc (Yountville). This program has been sponsored by Fairway Market.

Image credit to Deborah Jones

“Passion is not something I look for in a person…what I look for is desire. Desire is something that is always there, even when the passion subsides.” [12:00]

“You don’t let failures define who you are, you let it become a growth period.” [19:30]

“As chefs we’re trained to say yes. The minute you walk in the door, ‘no’ is not a word in your vocabulary.” [28:50]

Thomas Keller on Chef’s Story

Feb 26 2014

36mins

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Episode 122: Eric Ripert LIVE

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This week's very special episode of Chef's Story features an interview with the inimitable Eric Ripert! In addition to his tenure at the world-renowned Le Bernardin, Chef Ripert has recently published the memoir 32 Yolks: From My Mother's Table to Working the Line, which Anthony Bourdain hailed as “heartbreaking, horrifying, poignant, and inspiring,”

The episode was recorded at the International Culinary Center in front of a live studio audience, and also includes a Q&A session that followed the interview.

Jul 20 2016

1hr 10mins

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Episode 42: Alex Guarnaschelli

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Alexandra “Alex” Guarnaschelli is an Iron Chef, Food Network celebrity chef and the world-renowned executive chef at both New York City’s Butter restaurant and award-winning The Darby restaurant. She is also a television personality on the Food Network shows Chopped, Iron Chef America, All Star Family Cook-off and The Best Thing I Ever Made. She hosts Alex’s Day Off and The Cooking Loft on Food Network and Cooking Channel In 2012, she was crowned America’s Next Iron Chef on Iron Chef America, currently the only woman with that distinction and only the second female ever to obtain that honor. On this week’s episode of Chef’s Story, hear Alex’s story – from growing up as the daughter of esteemed cookbook editor Maria Guarnaschelli to culinary education across the world, to eventually finding her own style in the kitchen. This program was sponsored by Fairway Market.

“Everybody has a culinary identity that they base on their childhood and the repertoire of dishes they were exposed to.” [04:00]

“I do think a big part of defining your cooking is what you buy and where you buy it from” [39:00]

“I like competition shows because they show the human side of people – that they are fallible, make mistakes and they crave being a hero” [41:00]

–Alex Guarnaschelli on Chef’s Story

May 15 2013

47mins

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Episode 113: J. Kenji López-Alt

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On this week's episode of Chef's Story, guest host Erik Murnighan, president of the International Culinary Center, interviews J. Kenji López-Alt, the Managing Culinary Director of Serious Eats, and author of the James Beard Award-nominated column The Food Lab, where he unravels the science of home cooking. A restaurant-trained chef and former editor at Cook's Illustrated magazine, he is the author of the New York Times best-selling cookbook The Food Lab: Better Home Cooking Through Science.

Mar 23 2016

43mins

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Episode 60: Bobby Flay

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On today’s episode of Chef’s Story, the guest is none other than Bobby Flay – food personality, celebrity chef, and restauranteur. Host Dorothy Cann Hamilton takes us through the beginnings of Flay’s career, from working as a busser, to getting his first start in the kitchen, going to the French Culinary Institute, and eventually becoming the chef and TV personality he is now. Learn what propelled Bobby into the food industry, and how he feels the TV and media industry has influenced his career. Although the media has brought Bobby much success, he explains that he always looks towards his being a chef first, and that his passion for food has only grown tremendously as a result. Tune-in to hear from one of the most popular chef’s in the media today! This program has been sponsored by Fairway Market.

“I was surrounded by great cooks – and that’s how you learn. That’s how you learn how to cook.” [14:40]

“The people in the industry that do know me know exactly what I do everyday. I am a cook first. Always.” [21:10]

“Just as I build the layers in my dishes, I build the layers of my career the same way – very slow.” [42:33]

Bobby Flay on Chef’s Story

Oct 30 2013

47mins

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Episode 105: Ming Tsai

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Ming’s love of cooking was forged in his early years. Ming was raised in Dayton, Ohio, where he spent hours cooking alongside his mother and father at Mandarin Kitchen, the family-owned restaurant. His experience also taught him about restaurant operations and the art of making customers happy.

Ming headed east to attend school at Phillips Academy Andover. From there, Ming continued to Yale University,earning his degree in Mechanical Engineering. During this time, Ming spent his summers attending Le Cordon Bleucooking school and apprenticing at area restaurants in Paris. After graduating from Yale, Ming moved to Paris and trained under renowned Pastry Chef Pierre Herme and then on to Osaka with Sushi Master Kobayashi.

Upon his return to the United States, Ming enrolled in graduate school at Cornell University, earning a Master’s degree in Hotel Administration and Hospitality Marketing.

Tune in to hear more from this fascinating chef as well as his path to opening Blue Ginger and Blue Dragon, authoring a plethora of cookbooks, and more!

Oct 21 2015

49mins

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Episode 22: Francis Mallmann

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This week on Chef’s Story, Dorothy Cann Hamilton is joined by renowned Argentine chef Francis Mallmann, chef/owner at 1884 in the Argentine wine region of Mendoza; Patagonia Sur, in Buenos Aires; and the Hotel & Restaurant Garzon in Uruguay. Find out why he traded French haute cuisine for a different approach and started to focus on grilling and fire. Hear his seven techniques for cooking with fire, and learn about how his South American influences informed his career. Tune in as Francis tells listeners about “The Uncertain Edge of Burnt”, and gives tips for grilling and cooking with heat! From cowboy culture to French technique, learn all about the many sides of chef Mallman, Latin America’s pre-eminent chef. This program was sponsored by Whole Foods Market

“When you admire chefs a lot, and I think the same can be said for musicians and painters, you just try to copy things – especially when you’re young.” [13:15]

“It takes about 20 years of cooking to find your own [culinary] language.” [14:00]

“People think of fire as a powerful and male thing, but fire for cooking is an extremely fragile and feminine thing… The beauty of cooking with fire is patience and reading what’s happening and then trying to get things exactly the way you want.” [17:05]

“France is still very strong in my cooking. You can’t see it, but that training is still with me.” [21:20]

“It’s very easy to use sauces and confuse people with lots of things on a plate, but I don’t like that type of cuisine.” [25:20]

“I don’t believe in harmony in food – I like dissonance. Harmony when you eat is for babies, when we grow up we need dissonance. If everything is salty, it’s no good. It’s nice to have one part extremely salty and nice and then mix it up with the rest.” [22:15]

–chef Francis Mallmann on Chef’s Story

Oct 10 2012

44mins

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Episode 57: Daniel Humm

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Daniel Humm is the Executive Chef and Co-Owner of Eleven Madison Park, in New York City. Eleven Madison Park expresses the spirit of grand New York dining, with executive chef Daniel Humm’s masterfully prepared pure, market-driven cuisine. A native of Switzerland, Daniel began his culinary training at the age of 14. He went on to cook at a number of the finest Swiss hotels and restaurants before earning his first Michelin star at the young age of 24, as the executive chef at Gasthaus zum Gupf in the Swiss Alps. In 2003, Daniel moved to the United States and became the executive chef at Campton Place in San Francisco, receiving four stars from the San Francisco Chronicle. Three years later, Chef Daniel moved to New York to become the executive chef at Eleven Madison Park, where, in 2008 he was named Grand Chef Relais & Châteaux. Over the course of Chef Daniel’s tenure, he and the restaurant have received numerous accolades including four stars from the New York Times, six James Beard Foundation Awards (including Best Chef: New York City, Outstanding Service, and Outstanding Restaurant in America), as well as three Michelin Stars and a spot on the San Pellegrino list of the World’s 50 Best restaurants. Tune-in to hear from one of the most respected chef’s in the food industry today. This program has been sponsored by Brooklyn Slate.


“I’ve made cooking my sport. I feel like there is a race every day, and that race is service.” [8:35]

“I just always want to love what I do. To this day, my favorite part is being in the kitchen, being with the chefs, and creating dishes. That’s my favorite part.” [47:30]

Daniel Humm on Chef’s Story

Oct 09 2013

49mins

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Episode 72: Wylie Dufresne

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If you love food and you’re not familiar with Wylie Dufresne, you must be living under a rock. The star-chef is the culinary mastermind behind WD50 and Alder, two of the most forward thinking “molecular gastronomy” themed restaurants in the world. On this week’s episode of Chef’s Story, Dorothy Cann Hamilton sits down with Chef Dufresne and has a conversation about his cooking, his life, his work, his family and his influences. Learn about the philosophy behind Wylie’s work and join him as he recounts the culinary journey that brought him to chef stardom. This program was sponsored by Fairway Market.


“Peeling potatoes wasn’t grueling, but it was a great life lesson” [14:00]

“If I had my drothers, I would have been a professional athlete…That was never in the cards.” [18:00]

“[At my restaurants] we’re using all of the information today going backwards and tomorrow going forward.” [43:00]

–Wylie Dufresne on Chef’s Story

Apr 23 2014

1hr 3mins

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Episode 13: Christina Tosi

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This week’s featured chef on “Chef’s Story” with Dorothy Cann Hamilton is winner of the James Beard Rising Star Chef award Christina Tosi of Momofuku Milk Bar. Baking is in Christina’s DNA – and she explains how growing up studying mathematics and Italian ended up pushing her along her baking career. Hear how she went from baking late night at college to eventually going on to become one of the worlds most well respected and renowned pastry chefs. From Bouley to WD-50, Christina has seen all different sides of the culinary experience. Find out what ultimately brought her back to her passion – baking. Order from Milk Bar online here. This program was sponsored by Whole Foods Market.

“Sugar translated into energy for me – it always had.”

“I’m resourceful by nature and while I love a hunt for a Fleur de sel it’s about finding something in your cupboard and finding a way to give it a new creative life”

“What I love most about food is attaching to something and really ‘getting’ it.”

–pastry chef Christina Tosi on Chef’s Story

Aug 08 2012

47mins

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Episode 17: Jonathan Waxman

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Author, chef, restauranteur and “The Father of Modern American Cuisine”, Jonathan Waxman, joins Dorothy Cann Hamilton on this week’s episode of Chef’s Story. Jonathan explains how meeting Alice Waters and cooking at Chez Panisse influenced his career as a chef. Though he never imagined he’d cook growing up – Jonathan quickly fell in love with high quality ingredients and improvisational cooking and eventually went on to open Barbuto, a critically acclaimed restaurant in New York City’s West Village. Hear how the Berkeley California movement helped shape our nation’s culinary identity for years to come and how Jonathan Waxman played a crucial role in the creation of what we know as “Modern American Cuisine”. This program was made possible by White Oak Pastures.

“It’s inspiring the way Alice Waters teaches people – I thank her to this day.”

“Tunnel vision provides you with a platform to do well.”

“When we opened up Barbuto I didn’t think anyone would come. It’s now evolved into my favorite thing I’ve ever done in my life. It’s not just Italian, it’s not just New York, it’s not just me. It’s a real connection between my customers, my farmers, my wine guys and everybody else. It’s a big fat party and a collaboration between everybody. ”

“Synthesizing cuisine to the bare essentials is really what good food is all about.”

–chef Jonathan Waxman on Chef’s Story

Sep 05 2012

47mins

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Episode 108: David Burke

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Tune in for a brand new episode of Chef’s Story , as host Dorothy Cann Hamilton sits down with none other than David Burke.

Burke graduated from the Culinary Institute of America, and soon thereafter traveled to France where he completed several stages with notable chefs such as Pierre Troisgros, Georges Blanc and Gaston Lenôtre. Burke’s mastery of French culinary technique was confirmed when, at age 26, he won France’s coveted Meilleurs Ouvriers de France Diplome d’Honneur for unparalleled skill and creativity with his native cuisine.

David Burke returned to the U.S. as a sous chef for Waldy Malouf at La Cremaillere and then for Charlie Palmer at The River Café, where he ascended to executive chef and earned three stars from The New York Times. In 1992, Burke opened the Park Avenue Café with Smith & Wollensky CEO Alan Stillman, and then, in 1996, he became vice president of culinary development for the Smith & Wollensky Restaurant Group.

Burke has been honored with Japan’s Nippon Award of Excellence, the Robert Mondavi Award of Excellence and the CIA’s August Escoffier Award. Nation’s Restaurant News named Burke one of the 50 Top R&D Culinarians and Time Out New York honored him as the “Best Culinary Prankster” in 2003. In May 2009, Burke was inducted into the Who’s Who of Food & Beverage in America by the James Beard Foundation. In that same month, he also won the distinctive Menu Masters award from Nation’s Restaurant News, naming him one of the nation’s most celebrated culinary innovators. In February 2012, Burke was honored by the culinary school at Johnson & Wales University with the Distinguished Visiting Chef Award, which is given to the world’s most influential and celebrated chefs. In November 2012, he was named Restaurateur of the Year by the New Jersey Restaurant Association. In the same month, he was honored with a Concierge Choice Award, celebrating the best in New York City hospitality, winning the best chef award. In 2013, Burke was nominated to “Best Chefs America,” a new benchmark in American cooking whereby chefs name the peers who are the most inspiring and impressive in the business. In 2013, the David Burke Group was recognized by Restaurant Hospitality magazine as having one of the “Coolest Multiconcept Companies in the Land.” The article highlights restaurant corporations with an enviable business concept that others can’t wait to replicate. In addition, it cites the numerous incarnations of Chef Burke’s creative vision, from David Burke Fishtail and Burke in the Box to David Burke’s Primehouse.

Chef Burke’s vast talents have been showcased recently on television, including season two of “Top Chef Masters,” a guest spot on the “Every Day with Rachael Ray” show and as a mentor to Breckenridge Bourbon distiller Bryan Nolt on Bloomberg’s small-business television series, “The Mentor”. In 2013, he returned to season five of “Top Chef Masters.”

Burke’s visibility as a celebrity chef has also led to consultant positions with hotels, cruise lines and food experts. Most recently, he was invited to join the Holland America Line Culinary Council alongside renowned international chefs Jonnie Boer, Marcus Samuelsson, Jacques Torres, Charlie Trotter and Elizabeth Falkner. In this capacity, Burke will consult on the cruise line’s culinary initiatives, including the CulinaryArtsCenter enrichment program, and provide signature recipes which will be featured on all 15 ships.

Jan 27 2016

50mins

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Episode 19: Jose Andres

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This week’s profiled chef on Dorothy Cann Hamilton’s “Chef’s Story” is legendary Spanish chef Jose Andres. Chef Andres has been credited with the popularization of small plates in America. He is one of the leaders in the molecular gastronomy movement and his flagship restaurants minibar in Washington DC and é in Las Vegas focus on technological preparations. Find out what his life was like growing up in Spain with Ferran Adria and others to cooking in the Navy and hear how Jose eventually ended up in Washington DC and became head chef at Jaleo. Learn more about how Jose brought the concept of tapas to the states and how he helped influence an entire generation of chefs and restaurants. This program was sponsored by Hearst Ranch.

“I grew up surrounded by farmers, in tune with the seasons, shopping with my mom and cooking at home every single day.”

“Life has a plan for every one of us. Sometimes we try to fight that plan – but I try to go along with the plan.”

“I believe food is an important issue. It’s beyond sharing a great bottle of champagne or food with friends – it’s much more powerful than that…I’m trying to change the lives of people through the power of food.”

“I always follow the flow of life – and life takes me to fascinating places.”

–Chef Jose Andres on Chef’s Story

Sep 19 2012

49mins

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Episode 5: Andre Soltner

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This week on Chef’s Story, Dorothy Cann Hamilton is broadcasting from the International Culinary Center with guest and internationally recognized French chef Andre Soltner. Andre tells the story of how he went from wanting to follow in his fathers footsteps making cabinets to following his mother’s advice and becoming a chef. From his early internships to the beginnings of Lutece Restaurant in 1961, learn how Andre became such a well accomplished and respected chef. Listen is as he explains why celebrity chef culture has gone too far and discusses the effectiveness of culinary education and apprenticeship. This program was sponsored by S. Wallace Edwards & Sons

“The restaurant scene in the United States was totally different in 1961 than it is now. We didn’t have the ingredients we have now. The only mushrooms we had were white mushrooms in the supermarket. For me it was very difficult. After three months, I left the US because they didn’t have the ingredients I needed.”

“I think it’s great that chefs are being recognized now, but sometimes it gets to be too much. I always remind my colleagues not to forget that we are cooks.”

“If you have talent, that’s good, but you need to learn technique! You’re not a ‘Top Chef’ after just 6 months.”

“In general, women have a better feeling for cooking than men.”

–chef Andre Soltner on Chef’s Story

Jun 06 2012

52mins

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Episode 3: Emily Luchetti

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This week’s episode of Chef’s Story sees Dorothy Cann Hamilton chatting with critically acclaimed and world renowned pastry chef Emily Luchetti. Emily tells the story of how she found her passion in pastries and worked her way up to where she is now. Find out how a visit to Lutece in NYC inspired her and how working for Jeremiah Tower helped her grow as a pastry chef. Listen in as she discusses gender as it relates to the kitchen and the obstacles she had to overcome as an up and coming female chef. What makes great pastries so much more significant than sugary snacks? Tune in and find out. This program was sponsored by Fairway Market.

“The one thing that was fortunate about the explosion of American cooking was that it opened many doors for women.”

“I always call my style simple but elegant, it’s all flavor driven . You get the real “wow” when you take a bite out of it – but at the same time you want it to be visually appealing. It’s like a classic suit – it’s beautiful and has nice lines but when you get close and take a bite you say ‘oh I get it now’.”

“I think we do have a real weight problem in the United States, but I look at it with a moderation point of view because sugar isn’t going to disappear…We’re a little naive to believe people suddenly won’t eat sugar anymore.”

“Pastry chefs are in better shape and take better care of themselves than savory chefs.”

–pastry chef Emily Luchetti on Chef’s Story

May 23 2012

47mins

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Episode 81: Marc Forgione

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Tune in to part 1 of a 2 part series with famed chef Marc Forgione on a brand new episode of Chef’s Story! Marc is one of the Iron Chefs competing on Food Network’s Iron Chef America and owner of restaurant Marc Forgione in New York City. Marc received a coveted Michelin star in the Michelin Guide New York City 2012, making him the youngest American-born chef to receive the honor in consecutive years (2010, 2011, 2012). Tune in as he recalls his childhood (his father is considered by many as Godfather of American cuisine), his first restaurant jobs and his rise to the top of the culinary world. This program was brought to you by Edwards VA Ham.


“The kitchen is like a magnet to me. Even today, I have all this other stuff going on but I have to get in the kitchen at some point every day or I get depressed.” 08:00

–Marc Forgione on Chef’s Story

Jul 30 2014

37mins

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Episode 4: Floyd Cardoz

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On the latest episode of Chef’s Story, Dorothy Cann Hamilton sits and chats with critically acclaimed and international recognized chef Floyd Cardoz. Floyd is the Executive Chef/Partner of North End Grill and winner of the Top Chef Masters television show. Tune in and hear about his early days in New York at Tabla, a seminal Danny Meyer restaurant, and find out how he put aside his traditional life plans to become a world class chef. Learn about his vision of combining what he ate growing up in India with what is grown here in the United States. This program was sponsored by S. Wallace Edwards & Sons.

“As my mother always said, most people eat to live, I live to eat.”

“I’ve always had the dream to mix Indian and Western foods since I began cooking…I wanted to adapt what we ate in India to what [ingredients] we have here [in the United States].”

“At Union Square Hospitality Group, we believe that your technical skills should form 49% of you are and 51% of who you are should be your niceness.”

“As a chef you’re always in control. You ask somebody to jump they say how high. When you’re on TV that’s not the case – you’re at the mercy of producers.”

–chef Floyd Cardoz on Chef’s Story

May 30 2012

47mins

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Episode 27: Jacques Torres

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This week on Chef’s Story, Dorothy Cann Hamilton sits down with Jacques Torres, also known as “Mr. Chocolate”. Jacques is a master pastry chef, and a teacher of the pastry arts. Tune into this episode to hear Jacques talk about competing in pastry and becoming a Meilleurs Ouvriers de France (MOF). Dorothy and Jacques discuss the differences between culinary and pastry cooking, and the types of people who become pastry chefs. Hear Jacques talk about his experiences cooking for Pope John Paul II, and why he decided to leave the kitchen and start a chocolate shop. Now, Jacques has chocolate stores in locations such as Dumbo, Downtown Manhattan, Chelsea Market, and more! Listen in to hear more about Jacques’ entrepreneurial spirit and his sense of accomplishment. This episode has been sponsored by 360 Cookware.

“I love to use the techniques from another professions in what I do- like the molding from a dentist to make sugar, for example. [17:45]

“The French think if you add more butter, you make things better!” [40:30]

“Don’t have a huge ego. After all, we just play with food.” [45:00]

Jacques Torres on Chef’s Story

Dec 05 2012

47mins

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Episode 28: John Besh

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Today on Chef’s Story, host Dorothy Cann Hamilton is joined by New Orleans restauranteur, television personality, community activist and cookbook author John Besh. He discusses the historical significance of Louisiana foods and the collaboration of Creole and French cultures to create the indigenous New Orleans cuisine. Besh talks about his first culinary memories of family meals with rabbit and squirrel and his intrigue in the restaurant industry from an early age. He tells how his time in the military helped to shape his view of the culinary world and inspire him to lead a team in a positive and effective way. Besh looks back at the devastation of Hurricane Katrina and how the community came together over red beans and rice and the efforts to help those in need by employing hurricane affected residents and feeding those without food. Tune in as this James Beard Award winning chef and author talks about his journey to culinary stardom, his passion for local sourcing, and the importance of preserving the culinary history of New Orleans. This program was sponsored by Route 11 Potato Chips.

“Creole is really a beautiful mixture, a cultural gumbo so to speak, of French, Spanish, African, German and Italian cuisines all thrown into this pot.” [6:44]

“I was bitten by the restaurant bug early – I enjoyed bussing tables and coming to the kitchen early and preparing. It was pleasureable – I really enjoyed the interaction with people and the idea of food bringing people together and making everybody happy.” [18:33]

“What the Marines gave me was an understanding of a mission. If the mission in this case is, as a cook, to set your station and be ready to serve your guest flawlessly, understanding that mission allows you to prioritize everything in your day.” [22:25]

“Food is such a powerful tool – and it can be used for good! I found that out, and that’s what’s been driving me ever since.” [48:01]

–chef John Besh on Chef’s Story

Dec 12 2012

57mins

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Episode 128: Tribute to Dorothy Cann Hamilton

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Thanks for listening to and supporting Chef's Story over the years. As many of you know, on September 16, 2016 we lost our dear friend and host of Chef's Story, Dorothy Cann Hamilton. She, among many things, was one of the most respected culinary leaders in the world. Dorothy founded the French Culinary Institute in Manhattan in 1984, which later became the International Culinary Center. Ask anybody she knew or worked with – Dorothy was a beacon of light. Her uncontrollable smile, her infectious laugh, and her love of life is how we remember her at Heritage Radio Network. As we end the year, we want to reflect on Dorothy's work with us, and share some of her on-air personality with you. Thanks for listening, and Happy New Year.

Jan 02 2017

7mins

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Episode 127: Michael Coury

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This week on Chef's Story, host Dorothy Cann Hamilton sits down with Chef Michael Coury, executive chef of OTG Management, a hospitality group that operates more than 200 restaurants and retail concepts in 10 airports across North America. While its competitors often focus on attracting licensed and franchised restaurant brands, OTG maintains full control over almost all of its restaurant concepts, which allows its menus to quickly react to changes in consumer needs.

As Concept Chef, Michael sets the culinary direction for the company. He has assembled some of the region’s hottest chefs to lend their talents to OTG’s restaurants. Coury is a graduate of The French Culinary Institute in New York City and attended the California Sushi Academy, working side by side with Master Sushi Chef Toshi Sugiura. Before joining OTG, he taught at Toscana Saporita in Tuscany and worked with celebrity chefs Mario Batali, Todd English, Charlie Trotter, Jacque Torres, and Alfred Portale.Through his creativity, passion, and unique understanding of food, he has earned two stars from The New York Times, published recipes in La Cucina Italiano and has been featured in Italian Cooking and Living magazine.

Sep 07 2016

48mins

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Episode 126: Ignacio Mattos

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This week on Chef's Story, Dorothy Hamilton sits down with Chef Ignacio Mattos. The episode was recorded in front of a live studio audience at the International Culinary Center.

Born in Uruguay and mentored by South American grilling master Francis Mallman as well as Slow Food legend Alice Waters at Chez Panisse, Ignacio has earned critical acclaim for his signature style of bold seasonal food. Bon Appetit named him a 2012 tastemaker. The same year, his work at Isa in Williamsburg yielded a James Beard Award nomination for Best New Restaurant of the Year. He was also the chef at New York’s beloved Il Buco.

Aug 24 2016

1hr 7mins

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Episode 125: Douglas Keane

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This week on Chef's Story, ICC president Erik Murnighan interviews Chef Douglas Keane.

Douglas Keane's interest in cooking developed as a young boy helping his mother in their Michigan kitchen. His desire to get a date in high-school, however, led him to enroll in a culinary class, where he scored the date, but also realized he wanted to cook. Close family friend and renowned hotelier, Stan Bromley, further influenced his desire, encouraging him to enroll at Cornell University's School of Hotel Administration, where his fascination for the culinary arts took over. After graduating with a degree that would allow him to work in any hotel of his choosing, he decided to follow his heart to the kitchen.

Currently, Douglas operates the Healdsburg Bar & Grill, and earned the title of Top Chef Master in the show's season 5 finale.

Aug 10 2016

55mins

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Episode 124: Ed Hardy

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This week on Chef’s Story, host Dorothy Cann Hamilton sits down with Ed Hardy, a graduate of the French Culinary Institute and one of Washington D.C.'s top ten chefs to watch in 2016, according to UpOut.

Ed tells us all about his upbringing in Richmond, Virginia and the path that lead him to food truck success in the nation's capital.

Aug 03 2016

1hr 4mins

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Episode 123: CJ Reycraft

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This week on Chef's Story, host Dorothy Cann Hamilton sits down with CJ Reycraft, a graduate of the French Culinary Institute and Chef/Managing Partner of Amuse, where classic French cuisine gets a modern update.

Westfield has become one of three American chefs -- and the first ever from New Jersey -- to be given the prestigious Prix au Chef de L’Avenir (Leading Chef of the Future) Award, by the International Academy of Gastronomy.

Jul 27 2016

47mins

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Episode 122: Eric Ripert LIVE

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This week's very special episode of Chef's Story features an interview with the inimitable Eric Ripert! In addition to his tenure at the world-renowned Le Bernardin, Chef Ripert has recently published the memoir 32 Yolks: From My Mother's Table to Working the Line, which Anthony Bourdain hailed as “heartbreaking, horrifying, poignant, and inspiring,”

The episode was recorded at the International Culinary Center in front of a live studio audience, and also includes a Q&A session that followed the interview.

Jul 20 2016

1hr 10mins

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Episode 121: Jonathan Gushue

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On this week's episode of Chef's Story, host Dorothy Cann Hamilton speaks with Jonathan Gushue.

After making a name for himself with award-winning menus, renowned chef Jonathan Gushue traded in fine dining for a wood-fired grill. In December 2015, he opened his first restaurant, The Berlin in Kitchener, Ontario. The restaurant leverages the region’s farming roots and showcases a modern take on central European fare, cooked over a wood-fired hearth. It also serves as a chance to elevate the techniques and styles Gushue has learned throughout his travels in England, France and Japan.

Jun 29 2016

1hr 3mins

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Episode 120: Chef Wojciech Modest Amaro

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This week on Chef's Story, Dorothy Cann Hamilton interviews Chef Wojciech Modest Amaro. In 2014, his Warsaw restaurant Atelier Amaro was awarded a Michelin Star for the second year in a row, thus becoming the only Polish restaurant to boast such an accomplishment. He is the author of two books: Nature of Polish and Polish Cuisine XXI Century, which in 2010 won the Grand Prix in the category of culinary literature at the International Academy of Gastronomy in Paris. In autumn of 2013 he became chairman of the jury of the TV reality show Top Chef, and in spring 2014 a host of the Polish edition of Hell's Kitchen.

Jun 22 2016

1hr 4mins

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Episode 119: Trae Basore

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Today's Chef's Story is broadcast from the International Culinary Center in downtown Manhattan! The executive chef of Pearl & Ash, Trae Basore, joins us to talk about his upbringing in the hometown of Walmart – "it still had a very much small town feel to it" – and the main inspiration for his career in food: his grandfather.

Jun 15 2016

45mins

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Episode 118: Tom Douglas

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On this week's episode of Chef's Story, host Dorothy Cann Hamilton speaks with Chef Tom Douglas.

Tom Douglas is an executive chef, restaurateur, author, and radio talk show host. He is known for winning the 1994 James Beard Award for Best Northwest Chef. On May 7, 2012, he won the James Beard Award as Best Restaurateur. He is the author of Tom Douglas' Seattle Kitchen, which was named the Best American Cookbook by the James Beard Foundation and KitchenAid, in 2001. In 2005, he appeared on an episode of the Food Network's Iron Chef America, where he defeated Chef Masaharu Morimoto.

Jun 08 2016

46mins

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Episode 117: Chris Himmel

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This week on Chef's Story, we profile Chris Himmel, Executive Vice President of Business Development for the Himmel Hospitality Group.

The Himmel family owns and operates three of Boston/Cambridge’s most successful and respected restaurants: Grill 23 & Bar, Harvest Restaurant and Post 390 Restaurant. Chris has been a fixture at the restaurants most of his life; first at Grill 23 & Bar, one of the country’s top steakhouses; next at the iconic Harvest in Harvard Square, where New England farmers and product have been the culinary inspiration for over 30 years, and now at the popular Back Bay restaurant, Post 390, known for its “Farm to Post” menus and “Kitchen to Cocktail” program.

A graduate of the prestigious Cornell School of Hotel Administration, Chris set his sights on learning from the best in hospitality, training under Danny Meyer and Chef Thomas Keller. Running the three Boston/Cambridge restaurants owned by Himmel Hospitality Group, Chris brings a deep passion for product and hospitality to each of the restaurants.

May 04 2016

58mins

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Episode 116: Billy Allin

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Billy Allin was born in New York and grew up in Greenwood, South Carolina. His professional culinary career began at the California Culinary Academy in San Francisco, where he graduated with honors. During his culinary program, Billy spent, first, a couple days a week, then almost every evening, working at Chez Panisse in Berkeley, California. Billy and his wife Kristin moved to the Napa Valley in 2003, and he worked at The Martini House under Chef Todd Humphries.

In 2004, Billy and Kristin moved back to the Southeast. Billy furthered his career at Watershed Restaurant in Decatur, Georgia, where he worked as a Sous-Chef for over two years. In 2006, he began the process of opening his own restaurant, Cakes & Ale, in Decatur. Cakes & Ale is modeled after Billy and Kristin’s basic dining philosophy: cook unassuming food using the highest quality ingredients and serve it in a comfortable and welcoming setting. At Cakes & Ale, Billy and Kristin have created a down-to-earth restaurant where they can express their creativity and passion for great food and drink and the diner and enjoy the experience of a truly delicious meal.

Apr 20 2016

50mins

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Episode 115: Hiroko Shimbo

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Hiroko Shimbo is an authority on Japanese cuisine who has earned world-wide recognition. She is a chef-instructor at respected culinary schools, a consulting chef to diverse food service industries and a cookbook author based in the United States since 1999. Her associates and clients comprise a domestic and international cohort of renowned food professionals, organizations and companies.

Hiroko has written three award-winning cookbooks. Her latest book, Hiroko’s American Kitchen: Cooking with Japanese Flavors, was selected from among 500 books to receive the IACP 2013 Cookbook Award as the best American cookbook of the year. Hiroko’s American Kitchen offers an entirely new perspective on Japanese cooking. Rather providing instruction for preparing authentic Japanese cuisine, the book focuses on a larger audience of cooks by integrating Japanese flavors and cooking techniques with readily available produce, meats and seafood to recreate dishes already familiar to the America table but with unique added appeal.

Apr 13 2016

47mins

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Episode 114: Mark Welker

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On this week's episode of Chef's Story, host Dorothy Cann Hamilton speaks with Mark Welker, Executive Pastry Chef of Eleven Madison Park and NoMad in New York City.

After graduating from the International Culinary Center, Welker started working at Eleven Madison Park as a line cook, and, under Chef Daniel Humm’s tutelage, he developed a passion for fine dining. Mark was named pastry sous chef in 2009 and was an integral part of developing the restaurant’s bread and pastry program, focusing his attention on local ingredients and classic New York sweets.

Apr 06 2016

45mins

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Episode 113: J. Kenji López-Alt

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On this week's episode of Chef's Story, guest host Erik Murnighan, president of the International Culinary Center, interviews J. Kenji López-Alt, the Managing Culinary Director of Serious Eats, and author of the James Beard Award-nominated column The Food Lab, where he unravels the science of home cooking. A restaurant-trained chef and former editor at Cook's Illustrated magazine, he is the author of the New York Times best-selling cookbook The Food Lab: Better Home Cooking Through Science.

Mar 23 2016

43mins

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Episode 112: Steven Jenkins

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On this week's episode of Chef's Story, Dorothy Cann Hamilton speaks with Steven Jenkins of Fairway Markets. Jenkins is credited with having introduced countless cheeses and foodstuffs to New Yorkers (and subsequently, the rest of the United States), and continues to generate remarkable publicity and public awareness for food artisans and artisanal foods – it was actually he who popularized the use of the terms “artisan/artisanal” as well as “cheesemonger.” He is also the author of Cheese Primer.

Mar 16 2016

49mins

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Episode 111: David Waltuck

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On this week’s episode of Chef’s Story, Dorothy Cann Hamilton speaks with David Waltuck, who opened the restaurant Élan with business partner George Stinson in 2014. Élan will be closing its doors at the end of this month. Previously, Waltuck was the chef at Chanterelle, which opened in 1979 in SoHo, received various accolades, moved to TriBeCa in 1989, and closed in 2009, just short of its 30th anniversary.

Mar 09 2016

49mins

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Episode 110: Rob Bleifer

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Tune in for a brand new episode of Chef’s Story as Dorothy Cann Hamilton speaks with Chef Rob Bleifer.  As The Food Network’s Executive Chef, he talks his intriguing culinary journey, the rise of food television, plus thoughts on recently being named the International Culinary Center ’s Adjunct Dean of Food Media.

Feb 10 2016

51mins

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Episode 109: Gabe McMackin

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Tune in for a brand new episode of Chef’s Story as host Dorothy Cann Hamilton is in conversation with Chef Gabe McMackin. Gabe is the Chef and Owner of the Finch. He has 20 years experience cooking in and around New England. He spent time at restaurants like Blue Hill at Stone Barns, Gramercy Tavern, and Roberta’s and worked for Martha Stewart as corporate chef for merchandising. Worked at The Mayflower, Thomas Moran’s Petite Syrah, and had his first job washing dishes and doing prep at The Hopkins Inn, all in Washington Ct. He spent  a good while at Sperry’s in Saratoga, ran his own catering company and did many incredibly interesting things from publishing to roofing to business development for financial services software development companies before finding the space at 212 Greene ave which he thought he could put a small neighborhood restaurant in.  He is focused on creating a living restaurant where all choices we make consider the long term health of the business and the community.

Feb 03 2016

44mins

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