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
Chef Michael Reed is the Executive Chef and Owner of Poppy + Rose in DTLA and Poppy & Seed in Anaheim, celebrated for his innovative approach to California cuisine and his passion for creating seasonal, locally sourced menus.
As a chef, restaurateur, and cookbook author, Marco Canora promotes delicious, simple, and healthful food. In 2003, he opened Hearth in Manhattan's East Village, earning a strong local following and critical acclaim for his seasonal, Italian-inflected cooking. Hearth.
Mason Hereford is the chef and owner of Turkey and the Wolf, a counter service-only joint that Food & Wine and Esquire listed as one of the most important restaurants of the decade, and Bon Appetit named the number one Best New Restaurant in America in 2017. His other restaurants include, Molly’s Rise & Shine, Hungry Eyes & Hot Stuff all in the city of New Orleans.
Mike Lata is Chef/Co-Owner of FIG and The Ordinary in Charleston, SC. A formidable presence in the city’s culinary scene, he won the James Beard Foundation Award for Best Chef: Southeast in 2009, and was a semifinalist for Outstanding Chef in 2017 and 2018. Lata’s restaurants have received major accolades of their own, including several James Beard Award wins and nominations and placement on countless national “Best Restaurant” lists.
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.
