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.

Conversations with chefs, including David Chang, Marcus Samulesson and Vivian Howard, a... more

Hosted bySusannah Wilson

Curated byAnna Oakes, Hark Editor

11 CLIPS33 MINS

Clip 1 of 11

Timothy Hollingsworth's Training at The French Laundry

Timothy Hollingsworth, former chef de cuisine at the legendary French Laundry, on the intensive training he received from his beginnings as a prep cook. From the Communal Table podcast.

Timothy Hollingsworth's Training at The French Laundry

Communal Table

2 MINS

Clip 2 of 11

How Sami Tamimi Became a Chef

Sami Tamimi, Palestinian chef and co-founder of Ottolenghi, tells the story about how he first got into cooking. From the podcast, Bite.

Bite

2 MINS

Clip 3 of 11

Marcus Samuelsson Is Rewriting American Food History

Chef Marcus Samuelsson is working to support other Black chefs, and recognize the African-American roots of our food. From the Homemade podcast.

Marcus Samuelsson Is Rewriting American Food History

Homemade

4 MINS

Clip 4 of 11

Vivian Howard on Learning to Value Her Southern Heritage

As a chef from the rural South, Vivian Howard had to learn to value and embrace her Southern heritage. From the Communal Table podcast.

Vivian Howard on Learning to Value Her Southern Heritage

Communal Table

5 MINS

Clip 5 of 11

Sean Sherman on Starting "The Sioux Chef"

Sean Sherman traces his path from cooking in Minneapolis kitchens to focusing on Lakota Native American cuisine at "The Sioux Chef." From the Turning Points podcast.

Sean Sherman on Starting "The Sioux Chef"

Turning Points Magazine

1 MIN

Clip 6 of 11

Tu David Phu: Does "Authentic" Vietnamese Food Exist?

Chef Tu David Phu explains what "authentic" Vietnamese food means for him, and how it's impossible to generalize an entire region's cuisine. From the Chefs Without Restaurants podcast.

Tu David Phu: Does "Authentic" Vietnamese Food Exist?

Chefs Without Restaurants

3 MINS

Clip 7 of 11

Bryant Terry on Vegan "Purity Tests," and the Black Panthers

Chef Bryant Terry on being an imperfect vegan – and how he was inspired by the Black Panthers' food programs. From The Table Underground with Tagan Engel.

Bryant Terry on Vegan "Purity Tests," and the Black Panthers

The Table Underground w/Tagan Engel

4 MINS

Clip 8 of 11

David Chang's Struggles with Mental Health

David Chang, founder of Momofuku, on his struggles with anger and mental health and how he manages them with his wife. From The Sporkful podcast.

David Chang's Struggles with Mental Health

The Sporkful

2 MINS

Clip 9 of 11

Nancy Silverton is an Obsessive Baker

Nancy Silverton on how she's reached bread perfection through obsessive baking. From the Speaking Broadly podcast.

Speaking Broadly

2 MINS

Clip 10 of 11

Jonathan Waxman on Barbuto and Simplicity in Cooking

Jonathan Waxman on stripping away pretense at Barbuto. From the podcast, From Scratch.

Jonathan Waxman on Barbuto and Simplicity in Cooking

From Scratch with Michael Ruhlman

3 MINS

Clip 11 of 11

Magnus Nilsson on the Day-to-Day Changes in a Restaurant

Magnus Nilsson, head chef of the recently closed Fäviken, on the changes experienced on a daily basis at the restaurant. From the Andrew Talks to Chefs podcast.

Magnus Nilsson on the Day-to-Day Changes in a Restaurant

Andrew Talks to Chefs

58 SECS

Hosted by

Susannah Wilson

Curated byAnna Oakes

11 CLIPS33 MINS

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Interviews With Chefs

Timothy Hollingsworth's Training at The French Laundry

Communal Table

How Sami Tamimi Became a Chef

Bite

Marcus Samuelsson Is Rewriting American Food History

Homemade

Vivian Howard on Learning to Value Her Southern Heritage

Communal Table

Sean Sherman on Starting "The Sioux Chef"

Turning Points Magazine

Tu David Phu: Does "Authentic" Vietnamese Food Exist?

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Bryant Terry on Vegan "Purity Tests," and the Black Panthers

The Table Underground w/Tagan Engel

David Chang's Struggles with Mental Health

The Sporkful

Nancy Silverton is an Obsessive Baker

Speaking Broadly

Jonathan Waxman on Barbuto and Simplicity in Cooking

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Magnus Nilsson on the Day-to-Day Changes in a Restaurant

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