How the Sausage is Made

with Chris Cosentino

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

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Chef Michael Voltaggio

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.

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Chef Mark Miller

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.

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Chef Michael Cimarusti

At his award-winning seafood-focused culinary concepts, Executive Chef & Restaurateur Michael Cimarusti, winner of the 2019 James Beard ‘Best Chef: West’ award, combines his knowledge and appreciation of the dynamic nature of seafood with an advocacy for sustainable fishing practices evident in every dish.

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Chef Dan Giusti

He founded Brigaid, assembling a team of professional chefs who were eager to apply their culinary expertise  to help school foodservice programs achieve their goals.

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Chef Ryan Hardy

CHEF RYAN HARDY

FOUNDER/CEO/CHEF, THE DELICIOUS HOSPITALITY GROUP (NYC)CHARLIE BIRD, PASQUALE JONES, LEGACY RECORDS, ADA’S PLACE, EASY VICTOR CAFÉ, BAR PASQUALE, MIDNIGHT PLUS ONE and SILVER SANDS MOTEL (EDDIE’S OYSTER BAR & NOOKIES DINER)

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Chef Gerard Craft

Niche Food Group is based in St. Louis, Missouri and owned by executive chef Gerard Craft. As a Food & Wine Best New Chef, Food & Wine Innovator of the Year, 2015 James Beard Foundation Award-winning Best Chef: Midwest, and Inc. Magazine Star Entrepreneur, Chef Craft has been a pioneer for the Midwest dining scene.

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Chef David LeFevre

David LeFevre is a veteran of the Los Angeles dining scene, often credited with transforming the culinary landscape of the South Bay in particular, with a diverse and growing roster of critically acclaimed restaurants.

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Chef Jacques Pépin

Jacque Pepin was born in 1935 in Bourg-en-Bresse, France, near Lyon, Pépin always found the kitchen to be a place of both comfort and excitement. He helped in his parents’ restaurant, Le Pélican, and, at age 13, began an apprenticeship at the Grand Hôtel de L’Europe. He subsequently worked in Paris, ultimately serving as personal chef to three French heads of state, including Charles de Gaulle.

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