How the Sausage is Made
How the Sausage is Made
Welcome to How the Sausage is Made 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 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.
Chef Cindy Pawlycn
Culinary Icon & Napa Valley Pioneer Chef Cindy Pawlcyn and her iconic Mustards Grill
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.
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.
Chef Jonathan Waxman “Obi Wan”
Waxman is the chef/owner of Barbuto in Manhattan’s West Village and Jams at 1 Hotel Central Park.
Chef Daniel Holzman
He now owns and operates Danny Boy’s Famous Original Pizza, the New York-style slice joint of his childhood dreams, in Los Angeles.
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)
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.
Chef Sang Yoon
Sang Yoon is the chef and proprietor of the acclaimed gastropub Father’s Office and soon-to-open Helms Bakery in Los Angeles.
Chef Giuseppe Tentori
Giuseppe Tentori is the Chef and owner of GT Prime, and BOKA CateringGroup.
Chef Suser Lee
Praised as one of the “Ten Chefs of the Millennium '' by Food & Wine magazine, Susur Lee is still at the top of his game.
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.
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.
Chef Josiah Citrin
Josiah Citrin is a culinary expert and veteran of Los Angeles’s gourmet dining scene, with more than 37 years of experience. He is chef and owner of Santa Monica, California’s Mélisse Restaurant.
Chef Mei Lin
Mei Lin is a chef and television personality known for her appearances (and victories) on Bravo’s Top Chef: Boston and the fourth season of Food Network’s Tournament of Champions.