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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
On this weeks episode of Chefs 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. andnbsp;
Tune in for a brand new episode of Chefs 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.
Tune in for a brand new episode of Chefs 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 Morans 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 Sperrys 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.
Tune in for a brand new episode of Chefs 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. Burkes mastery of French culinary technique was confirmed when, at age 26, he won Frances coveted Meilleurs Ouvriers de France Diplome dHonneur 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 andamp; Wollensky CEO Alan Stillman, and then, in 1996, he became vice president of culinary development for the Smith andamp; Wollensky Restaurant Group. Burke has been honored with Japans Nippon Award of Excellence, the Robert Mondavi Award of Excellence and the CIAs August Escoffier Award. Nations Restaurant News named Burke one of the 50 Top Randamp;D Culinarians and Time Out New York honored him as the Best Culinary Prankster in 2003. In May 2009, Burke was inducted into the Whos Who of Food andamp; Beverage in America by the James Beard Foundation. In that same month, he also won the distinctive Menu Masters award from Nations Restaurant News, naming him one of the nations most celebrated culinary innovators. In February 2012, Burke was honored by the culinary school at Johnson andamp; Wales University with the Distinguished Visiting Chef Award, which is given to the worlds 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 cant wait to replicate. In addition, it cites the numerous incarnations of Chef Burkes creative vision, from David Burke Fishtail and Burke in the Box to David Burkes Primehouse. Chef Burkes 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 Bloombergs small-business television series, The Mentor. In 2013, he returned to season five of Top Chef Masters. Burkes 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 lines culinary initiatives, including the CulinaryArtsCenter enrichment program, and provide signature recipes which will be featured on all 15 ships.
Chefs Story is back for another great season as host Dorothy Cann Hamilton is in conversation with Tim and Nancy Cushman. A Boston native, Chef Tim Cushman earned a Bachelor’s Degree in Jazz andamp; Classical Guitar from Berklee School of Music in Boston, then moved to California in the early 1980’s to pursue the music business. Cushman took a job in a restaurant, as many aspiring musicians do. That was the start of what would become a culinary adventure around the world. He has spent years cooking around the world in Japan, France, Thailand, Italy, Germany, Hong Kong, Mexico and Taiwan. In that time, he also served for seven years as a Corporate Chef with Lettuce Entertain You in Chicago, where he developed menus for the group’s new concepts. In 1994, Cushman launched his own consulting business, Ideas in Taste, and developed menus for a variety of restaurateurs, from independents to large operators. Presently, Cushman and his wife, Nancy, are Co-Proprietors of o ya, an award-winning, contemporary Japanese restaurant in Boston. Since opening, he and o ya have received numerous accolades, including a 2011 James Beard Nomination for Best Chef Northeast and being named by New York Times food critic, Frank Bruni, as the #1 new restaurant in the United States in 2008. Since its opening, the accolades have been piling up – o ya was awarded a 29 food rating in the 2011/12 Zagat Guide. Cushman was also picked as a Best New Chef 2008 by Food andamp; Wine, which also selected o ya as one of the top 10 new restaurants in the world. Bon Appetit and Details magazines have recognized o ya as one of the top 10 sushi restaurants in the United States. Boston Magazine named o ya as the #1 restaurant in Boston in 2009, and Best of Boston for four consecutive years. Tune in for a wonderful episode to hear what is next for this dynamic duo! andnbsp;
This week on Chefs Story, host Dorothy Cann Hamilton sits down with Chefs Kirsten Dixon and Mandy Dixon of the Tutka Bay Lodge and Winterlake Lodge located in Alaska. Kirsten has been cooking in the backcountry of Alaska for more than twenty years. She is a passionate culinary student, educator, and an avid gardener. Kirsten spends most of her time at Winterlake Lodge, where she frequently teaches cooking classes in the kitchen or gives tours of the herb garden. Kirsten attended culinary school at the Cordon Bleu in Paris, and she holds a master’s degree in gastronomy (food history) from Adelaide University in Australia. She has published several cookbooks, including The Winterlake Lodge Cookbook, and is currently working on a new book project. Kirsten completed an MFA program in creative writing at Goddard College, Vermont. Kirsten has written for and has been featured in many national and international publications. Kirsten won an award for “Best Female Chef USA” for The Winterlake Lodge Cookbook at the Gourmand International Cookbook Awards in 2004.Chef Mandy Dixon frequently instructs at the Cooking School at Tutka Bay. She attended Le Cordon Bleu cooking school and continued her education at the Culinary Institute of America in St. Helena, California. She worked for the Thomas Keller Restaurant Group before returning to her family business in Alaska. Mandy is currently the chef at Winterlake Lodge where she prepares meals and desserts for guests. She oversees and manages the La Baleine Café in Homer. She frequently travels in pursuit of culinary education and teaches often. Mandy was recently a featured chef at the James Beard House in New York. Kirsten and Mandy oversee our team of eight seasonal chefs that join us at Winterlake Lodge, Tutka Bay Lodge, the Cooking School at Tutka Bay, and the La Baleiene Cafe.
Mings 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!
The daughter of a foreign correspondent and a food writer, Sara Jenkins grew up all over the Mediterranean, eating her way through its cultures and learning to cook. She began her kitchen under with Todd English at Figs in Boston, then went on to work as a chef in Florence and in the Tuscan countryside, as well as on the Caribbean island of Nevis, before returning to the United States. In September 2008, Sara opened Porchetta, a storefront in the East Village focusing on the Italian roasted pork, typically sold as street food. Her brick and mortar Porchetta has been wildly successful, receiving a four-star review from New York Magazine. In November 2010, Sara opened Porsena, where she draws on her Tuscan and Roman childhood with a pasta-centric menu. As Mario Batali put it, “She’s one of the few chefs in America who understands Italy and how Italians eat.” Tune in to hear all about Saras childhood living around the world, her path to the professional kitchen, and more delectable details from her life-long relationship with Italy.
The idea of cooking as a career might have come to Evan Hanczor unconsciously. Evan spent summers strawberry picking and cooking with his family in Florida, and went to college at Tulane, in its gastronomically rich New Orleans setting. By the time he graduated and moved to Connecticut, Evan knew cooking was his calling, eschewing more schooling to take a hands-on position at The Dressing Room in Westport. Evan moved to New York City in 2009, working at Locanda Verde before nabbing a spot at Brooklyns Egg, where he mastered the many expressions of Southern cooking. In 2012, George Weld and Evan opened Parrish Hall, whose Northeastern culinary expressions and sustainable infrastructure earned Evan much praise. And while Parrish Hall closed, Evan returned to Egg with a richer repertoire and a continued focus on his team and community. Hailing from Virginia and the Carolinas (the heart of American breakfast country), George Weld settled in New York in his 20s and upon opening Egg at age 33, his Southern roots were made evident in the notable breakfast menu. Between the use of traditional sweeteners and ham implemented throughout plus local and artisanal ingredients, it is no surprise that Georges enterprise has expanded to include a farm and other eatery opportunities. Also an accomplished photographer and an author, his writing can be seen posted on the popular blog Edible Brooklyn.
This week on Chefs Story, tune in as Dorothy Cann Hamilton finds that its not the awards or the notoriety that fuels the fire for Chef/Restaurateur Cathy Whims. Its the quest to offer historically-based, authentic dishes that celebrate a sense of place and a local producers passion that keep the beloved Portland, Oregon culinary treasure at the stove. She and her partner, David West, opened Nostrana in 2005 and quickly earned The Oregonians coveted designation as Best Restaurant of the Year. Nostrana is an Italian road-house in Southeast Portland serving classical and inventive seasonal dishes reflective of Cathys close, personal relationships with Northwest farmers. Prior to establishing Nostrana as well as Oven and Shaker, Cathys take on a pizza-serving urban saloon, she was part of the kitchen and eventually co-owner of Portlands pioneering prix-fixe Italian restaurant, Genoa. Cathy attended the University of North Carolina at Chapel Hill, where she relays to Dorothy that she majored in Latin. In the course of her professional career, Cathy has studied with Marcella and Victor Hazan at their home in Venice, and Madeleine Kamman at the highly respected School for American Chefs. Whims has cooked with Giancinto Albarello at Genoa and in his own kitchen at the Antica Torre Trattoria in Barbaresco, and with Marco Forneris at Osteria La Libera in Alba, both renowned restaurants of the Langhe. A never-ending curiosity and quest for complexity of flavors found only in simple cooking takes Whims often to Italy where she continues to make new friendships and enjoy the roots of Italian cooking. I realized that the food I was eating in Italy was much more restrained and much more ingredient driven and less technique and complexity driven. [32:10] --Cathy Whims on Chefs Story
This week on A Chefs Story, Dorothy Cann Hamilton is Joined by Jonathan and Justin Fox, owners of Fox Bros. Bar-B-Q in Atlanta. After growing up with Texas barbecue, the Fox brothers were underwhelmed by the Atlantan barbecue after moving there in 1998. So they decided to take matters into their own hands and learn to cook barbecue themselves. In 2007, they opened the Fox Bros. Bar-B-Q restaurant. Now they are incredibly successful and are cooking up to 3000 lbs of meat in their kitchen at any given time. On todays show, the Fox Bros. discuss what inspired them to learn to cook barbecue, how they choose what meats to cook in their restaurant, and the cooking process that makes their meat delicious enough to make them runners up for the title Best Overall Bar-B-Q In Atlanta. Theres not a lot of secrets to what we do, its just a long process. [13:00] [Brisket usually has] more fat and connected tissue. And when you slow cook it for long periods of time its usually going to make it a lot more tender. [21:00] We want to make sure that when you come in at dinner, youre getting the fresh stuff. And when you come in at lunch, youre getting the fresh stuff. [23:00] --Fox Bros. on A Chefs Story
This weeks featured guest on Chefs Story is Paul Bartolotta. In 1980, Paul graduated from the Restaurant and Hotel Management Program at Milwaukee Area Technical College. His cultural education began with New York restaurateur, Tony May, owner at the time of the Rainbow Room and founder of Gruppo Ristoratori Italiani, the international food society devoted to maintaining the traditions and standards of classical Italian colleagues. Initially instituted as a six-month tour of duty for Paul, this stint evolved into a seven-year education of the highest order. Working in some of the countrys most prestigious restaurants, the aspiring Chef studied all phases of managing a first class restaurant. Paul was Executive Chef/Managing Partner of Spiaggia, located in Chicago, from 1991 to 2000. He developed his culinary artistry in some of Europes most distinguished restaurants. Winner of the coveted James Beard Best Midwest Chef Award in 1994 and The James Beard Award for Best Chef Southwest in 2009, Bartolotta directed Spiaggia to every major national fine dining award. The honors include a Four Diamond Rating from the American Automobile Association, the Distinguished Restaurants of North America (DiRoNA) Award and numerous Critics Choice Awards from Chicago Magazine. Spiaggia has been honored with the prestigious Insegna del Ristorante Italiano del Mondo, presented to Chef Bartolotta by the President of Italy, Oscar Luigi Scalfaro, in May of 1997. Spiaggia received the unprecedented and coveted four-star rating from bothThe Chicago Tribune and Chicago Magazine. No other Italian Chef has been awarded four stars in any major market in the United States. Pauls latest venture is Bartolottas Ristorante di Mare, located in the Wynn Hotel in Las Vegas, Nevada. This world-class restaurant serves fresh seafood flown in daily from Italy. With a stellar wine list and high reviews from national press, Paul has created a piece of Italy in the desert. This program was brought to you by Whole Foods Market.
This week on Chefs Story host Dorothy Cann Hamilton interviews one of the new living legends of New York chefs, Bryce Shuman. Bryce tells us about his life, when he lived in the arctic, traveled to San Francisco for culinary school, and how he came to his restaurant Betony. This program was brought to you by Whole Foods Market. I think now Im innately very accepting, I think that has helped me become the person that I am, I try not to judge people. [14:00] I wanted it to be a fine dining restaurant, I wanted to work at a restaurant that had 3 Michelin stars and 4 stars from the New York Times, these things were important to me. [36:00] There are may opportunities that will pull you away from the restaurant but you have to decide what is more important. [44:00] -- Bryce Shuman on Chefs Story