When we first met in 1996 we became instant friends he is a fountain of brilliance and fun. I would alway’s bounce things off of him food wise ingredient wise. We are always able to pick up where we left off without missing a beat.

Nick Muncy has a set of Brass ones, not only is he working full time as a pastry chef for Michael Mina he decided to start, produce and publish his own culinary magazine.

Ben Jacobsen is the first person to harvest salt off the Oregon Coast since Lewis and Clark.

The Great White North! Jeremy lives in a place that is a very long way from anything I Know. Growing up in New England I had heard of NewFoundland, but never traveled that far north.

When I think of Israeli food, Michael Solomonov is the first person that comes to mind. He creates delicious dishes; whether fried chicken & donuts, a tahini soft serve, or an amazing lamb shoulder braised in schmaltz.

I have been fortunate to be friends with Hiro for many years. when I first started cooking he was a hero who I looked up to then as I grew in my career we became friends. He was always there for advice, guidance and direction when needed and when it wasn’t asked for as well.

I was fortunate to meet Gabriel many years ago at a game cooking competition which by the way he won. We have been friends ever since, having cooked together at many different events I have seen such amazing food from Gabriel.

There are people who say they are there, and there are people that are there. When Andrew and I meet years ago we realized that we would be friends for life, so many similarities, love of food family but most of all our consistent honesty with each other and support has created an unbelievable friendship and support.

Derek and I go way back to the days of when he was the chef of fifteen in London, I would say he is my brother of another mother. He isa a champion for all things Canadian, as well as being just a brilliant chef. He is a Bruins hockey fan in Montreal which isn’t easy and has a amazing restaurant called Maison Publique which is by far my favorite restaurant.

I am honored to call chris a friend, he is a great chef and even better human. He has shown us all how to get things done, each step has been with heart, soul and a lot of love for his city and his team!

When I first meet Chris it was at McSweenys when I was pitching him my cook book proposal. We discussed a lot of ideas, but even more important we starting a lasting friendship. He is a true force to be reckoned with in the media and food world I am so excited to see all the cool stuff he has been working on and what he has to come.

Let’s be honest, Richie pissed in a lot of peoples cheerios when he started with his blog and using social media to voice his often controversial comments about restaurants, critics & just bad restaurant behavior whether it was guests or chefs he had a no holds bar approach. Now Richie is older and wiser and has a lot to offer the next generation and the restaurant industry as a whole.

When I arrived in San Francisco in 1996 Rubicon was a dream opportunity that fell into my lap, by chance of a friend from culinary school, I started on hot apps and she scared the daylights out of me. Thank you for being a friend a mentor and a kick ass chef who can cook like no ones business.

In this episode I am so excited to talk with my friend Kim Alter. She is a culinary force to watch and more over a great friend and an amazing human. Night bird is a beautiful restaurant that is a true taste of all what is near and dear to Kim’s heart.

Welcome to “Losing Your Mind with Chris Cosentino”