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
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.
Mark Miller is an American chef, restaurateur, author, global flavor designer/consultant, and culinary thought leader. He is recognized as an early pioneer and developer of the importance of Non -European Cuisines ,Ingredients ,techniques to the American Culinary Culture.
