Interviews With Chefs

Conversations with chefs, including David Chang, Marcus Samulesson and Vivian Howard, about their struggles, their influences and how they learned their craft.

Anna Oakes

HARK EDITOR

11 clips 33 MINS

Timothy Hollingsworth's Training at The French Laundry

Timothy Hollingsworth Talks About Kitchen Intensity, Belonging, and Cooking for Your Mom
2 MINS
How Sami Tamimi Became a Chef

Sami Tamimi on the Delicious Complexity of Palestinian Food
2 MINS
Marcus Samuelsson Is Rewriting Black Chefs into American Food History

Marcus Samuelsson on Music, Food Memories, and Making a Difference
4 MINS
Vivian Howard on Learning to Value Her Southern Heritage

Vivian Howard Talks About Southernness, Pride, Pivots, and Politics
5 MINS
Sean Sherman on Starting "The Sioux Chef"

Indigenous Food Sovereignty
1 MIN
Tu David Phu: Does "Authentic" Vietnamese Food Exist?

Vietnamese-American Chef Tu David Phu Talks About His Upbringing, His E-Commerce Food Store, and What Community Means to Him
3 MINS
Bryant Terry on Vegan "Purity Tests," and the Black Panthers

Bryant Terry & Vegetable Kingdom
4 MINS
David Chang's Struggles with Mental Health

David Chang Wishes He Was Normal
2 MINS
Nancy Silverton is an Obsessive Baker

The Power of Perfect: Nancy Silverton
2 MINS
Jonathan Waxman on Barbuto and Simplicity in Cooking

Full Interview: Chef Jonathan Waxman
3 MINS
Magnus Nilsson on the Day-to-Day Changes in a Restaurant

Episode 137: Magnus Nilsson (chef/author, Fäviken: 4015 Days, Beginning to End)
58 SECS