Welcome to How the Sausage is Made with Chris Cosentino where I talk with chefs, restaurateurs, athletes, philanthropists, and others who inspire me. We look below the surface, behind the curtain, and dig deep to learn how the sausage is made, maybe literally in some cases.
Music by:
Tommy Guerrero
Moving to San Francisco, he opened La Folie in 1988 earning accolades as James Beard Award for Best Rising Star chef in 1980, James Beard Best Chef in California 2005 – 2007, Best Food and Best French Restaurant in Zagat in 2002, Best French Restaurant in 7x7 Magazine, 4 star by the San Francisco Magazine, Top 100 Restaurant in San Francisco Chronicle and 4 star by the San Francisco Chronicle and a 1 star Michelin Star.
Chef Paul Kahan has become the nationally recognizable face of Chicago chefs. Passionately seasonal, unconventionally creative and dedicated to the inspiration of classical cuisine, Kahan has received international acclaim for Blackbird, avec, The Publican, Big Star, Publican Quality Meats, Nico Osteria, Dove’s Luncheonette, Publican Quality Bread, and Publican Tavern O’Hare. Awarded Outstanding Chef by the James Beard Foundation in 2013 and Best Chef of the Midwest in 2004, Kahan has earned the praise of many who claim him to be one of America’s most influential working chefs.
In the ever-evolving culinary landscape, Chef Michael Voltaggio has established a bold and trendsetting legacy. With an insatiable drive for innovation and a rebellious edge, he consistently redefines the boundaries of gastronomy, captivating audiences and transforming the way we experience food.
Renee Erickson is a James Beard award-winning chef, author and the chef/co-owner of multiple projects in Seattle, Washington: The Walrus and the Carpenter, The Whale Wins, Barnacle, Boat Bar, Bateau, Lioness, Deep Dive, Willmott's Ghost, Westward, and several General Porpoise Doughnuts and Coffee locations.
