Now, I'm excited to introduce our 4th Anniversary special guest, Selmelier Mark Bitterman. A leading expert on artisan-made salt, chocolate, and cocktail bitters, Selmelier Mark Bitterman has clientele ranging from top chefs to food manufacturers to home cooks. The selmelier is to salt what the sommelier is to wine, providing information and expertise that helps
Eliana de Las Casas
Our two-year anniversary special guest is Russell van Kraayenburg, Author of Haute Dogs. Born and raised in Texas, Russell van Kraayenburg may sit you down for a stern lecture if he hears you confusing barbecue with grilling. His award-winning blogs, Chasing Delicious and The Boys Club have been featured on The Kitchn, Fast Company Design,
? Hey Young Chefs! On Monday, July 21, 2014, I interviewed Philip Dobard of SoFAB Institute and the Farm to Table International Symposium (F2Ti). Philip Dobard is Vice President of the SoFAB Institute and plays an integral role in all its programs. He directs the organization’s West Coast operations, and produces the Farm to Table
Hey Young Chefs! Shelley Boris has published recipes in various journals and books, including the New York Times and Food & Wine Magazine, Recipes From America’s Small Farms, and co-wrote The International Mail Order Gourmet, a food guide. Since forming Fresh Company, Shelley has cooked for such personalities as the Dalai Lama and Mikhail Gorbachev.
Hey Young Chefs! For Show #83, I interviewed Bill Wurtzel of Funny Food Art. BILL WURTZEL was an award-winning advertising creative director and a jazz guitarist. He won over 200 ad & design awards and as a jazz musician, he played for many years with numerous jazz legends. Bill says, "I've been entertaining my wife,