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James Beard Award-Winner Kelly Whitaker on Why You Should Keep a Line Cook Mentality
Manage episode 435224569 series 2939211
Auguste Escoffier School of Culinary Arts에서 제공하는 콘텐츠입니다. 에피소드, 그래픽, 팟캐스트 설명을 포함한 모든 팟캐스트 콘텐츠는 Auguste Escoffier School of Culinary Arts 또는 해당 팟캐스트 플랫폼 파트너가 직접 업로드하고 제공합니다. 누군가가 귀하의 허락 없이 귀하의 저작물을 사용하고 있다고 생각되는 경우 여기에 설명된 절차를 따르실 수 있습니다 https://ko.player.fm/legal.
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
챕터
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 에피소드
공유
