))
James Beard Award-Winner Kelly Whitaker on Why You Should Keep a Line Cook Mentality
Manage episode 435224569 series 2939211
Sisällön tarjoaa Auguste Escoffier School of Culinary Arts. Auguste Escoffier School of Culinary Arts tai sen podcast-alustan kumppani lataa ja toimittaa kaiken podcast-sisällön, mukaan lukien jaksot, grafiikat ja podcast-kuvaukset. Jos uskot jonkun käyttävän tekijänoikeudella suojattua teostasi ilman lupaasi, voit seurata tässä https://fi.player.fm/legal kuvattua prosessia.
In today's episode, we sit down with Chef Kelly Whitaker, the owner of Id Est and a James Beard Award-Winner for Outstanding Restaurateur.
Chef Kelly shares how his travels abroad inspired him to launch Id Est and its acclaimed restaurants, including Basta and Denver’s Wolf's Tailor, named one of Bon Appétit’s top ten best new restaurants in the U.S. He also expanded his ventures with Dry Storage in Boulder, BRUTØ, and Hey Kiddo in Denver. Additionally, Chef Kelly founded the Noble Grain Alliance to promote domestically milled grains. He emphasizes that his driving force is using his “voice as a chef” to champion zero-waste cooking and sustainability practices.
Join us as we explore Chef Kelly's secrets to balancing a thriving career, his efforts to redefine the traditional kitchen environment, and the importance of keeping the "line cook mentality" alive
Luvut
1. James Beard Award-Winner Kelly Whitaker on Why You Should Keep a Line Cook Mentality (00:00:00)
2. Basta: A Neighborhood Restaurant (00:02:44)
3. Special Moments Around the James Beard Awards (00:06:03)
4. Embracing the Fluidity (00:17:45)
5. Italian Influence for Basta (00:22:02)
6. Mini Gaps in Oregon (00:35:52)
7. Zero Waste and Sustainable Sourcing (00:38:44)
8. Each Restaurant is an Individual (00:47:50)
9. Know the Rules You're Going to Break (00:57:03)
10. Chef Kelly Whitaker's Ultimate Dish (01:05:28)
116 jaksoa
Jaa
