STIR THE POTS

H. Alexander Talbot and Aki Kamozawa

Chef Alex Talbot and Chef Aki Kamozawa are the innovative team behind the blog, Ideas In Food. On the site, they share techniques and pictures to inspire, many sending the light bulbs in this chef (moi!) to light up in good ways.  Honestly, at first glance, some of the varied pairings have seemed like curve balls. Take Dr. Pepper marinated pork butt with kimchee. What to call it, nouveau cuisine re-visited? I don't know. I don't care. It hooked my interest. So instead of clicking Google to find some traditional recipe, consider the possibilities on Idea on Food. By utilizing new techniques that are designed to make a meal an experience defined by flavors and textures, these two chefs don't just provoke, they deliver some solid thinking around food.

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Jean-Robert de Cavel

Jean-Robert de Cavel is Chef and owner of Pigall’s in Cincinnati, but that isn't his only restaurant nor is it his only job being a chef.

Jean-Robert was my second French chef under my belt ,when I went to work for him at the Plaza Athenée. When I first met him I noticed his shy and very friendly demeanor with his cooks, something wasn’t right, a nice chef? Though my tenure with him was a short two years, he helped me out finding a job when I had left the restaurant I had left his kitchen to work for! He has  always been more than just my chef, I think he is a friend and someone I can look to for advice.

It's been years since I have actually seen him since he left New York to head west to Cincinnati. I have kept my eyes on his rapid succession of new ventures making him an important Chef not only in his community but also amongst his peers in the culinary world.

He talks about his extensive and interesting career, the climb to the top and some regrets, but never one to cry over spilled milk he is always looking for a new challenge ahead on his radar. Reaching  out to the community that has adopted him through  personal tragedy  as well an  important chef to his role as a businessman trying to revive a town center during race riots. Determined and not giving up he continued building his  dream restaurant, showing the nay sayers that this could be a dream city.

I can definitely say he is probably the nicest chef I have had the pleasure to have worked with and hope to do so again!

Oh yeah, all you all you local farmers, JR says, " Go and visit your local chef!"

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Anthony Bourdain

Tony Bourdain is a "star" chef, but his trajectory is the world table and he sits with his mouth wide open.Almost like Magellan he tastes his way from the Kalahari to Singapore and points in between, from the desert to the white tablecloth of Michelin starred temples of gastronomy! Without fail he looks at the little guy and shares his own experience not bemoaning it, but like characters that hearken from Orwell's "Down and out in Paris and London!" he describes the freak show it is! Debunking myth's about everything from Mario Batali's branded red clogs to Gordon Ramsay's food having a "sort of feminine touch! Of course this blogger was somewhat skeptical regarding Ferran Adria's food,but by conversations end I realized with an open mind your taste bud's, especially a chefs should be ready for anything.....it doesn't hurt  too that he is a fan of Iggy Pop like me!

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Josh Dechellis

Bogotá born, New Jersey raised Chef Josh Dechellis is a contradiction in all sorts of way's including his cooking and his appreciation of food! At Sumile Sushi his Greenwich Village restaurant he toy's with the traditional flavors, techniques of Japanese cuisine and that isn't easy for someone who admits his "mothers cooking was horrible!" Inspired by all kinds of food styles and not in the least critical of classical or modern techniques, instead he savors all things food for the love of eating. This interview is late in arriving on the site, but is worth a listen when I finally go to try his food I won't forget to do a full spread picture and taste article!

 

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The little owl

Last Sunday I was surfing channels on the tube and stopped to watch one of my favorite cooking programs,the Mike Colameco show. I haven't been successful in getting him on my show yet but I am trying!(Yo Mike!) On this particular show Mike showcased a couple of restaurants where the chefs are actually behind the stove rather than behind a clipboard or on some reality food show!
I was lucky to ask and receive a quick response from chef/owner Joey Campanaro from The Little Owl. What had impressed me about this chef was his esprit de corps, the sheer fact he was working in a tiny space and creating a real buzz with a well presented seasonal menu that has Manhattan talking.The name  sake of the restaurant(the little owl) sits perched on the adjacent building across the street where tour guides lead tourists around the west village neighborhood.The action takes place in a 30 seat restaurant managed by co-owner Gabriel Stulman in the dining room and Joey and crew in the open windowed kitchen.
If I am lucky to get a reservation I want to be someone who climbs for the wine against the wall, all part of the team effort including the guests.

Listen to interview.

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David Lebovitz

David Lebovitz pastry chef of Chez Panisse and Monsoon is  food blogger extraordinaire! He shares insights of his home, Paris, talks chocolat, and gives us information that sometimes is whimsical, but alway's a foodies mind is fed.My wish came true  when he responded to my e-mail for an interview and we chatted about everything under the sun, visit his site and you'll be hooked and take a "Tour de  Chocolat"  with him around Paris, I will! So listen to what the man say's

Podcast

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Michel Richard

Michel Richard was my Brothers Chef when he worked in LA at Broadway Deli, he told me of his creative talent and Gallic charm. While visiting my Brother for his wedding many moons ago I was fortunate enough to have lunch at his California/French eatery,I can't wait to try his food in DC as well get his new upcoming cookbook, hopefully an autographed copy!

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Kerry Simon

Rock'n roll Iron Chef and restaurateur, Kerry Simon talks about his jet set clients coming from downtown to go uptown to try his take of American food, that being just about anything you want whenever and whatever!
More info on the man!

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Brad Farmerie

Jeremy talks with Chef/owner of Public Brad Farmerie about critics, fusion, and meat glue... Brad how did you make those quinoa hash browns? Maybe he'll post a comment and give us that secret of his?  Or visit his restaurant.

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Peter Gordon

New Zealand-born Peter Gordon  is co-owner and head chef of London's Providores and Tapa Room.. and is described as "the leading light of the Antipodean fusion-style of cookery."

In this interview with Jeremy, he talks about the joys of a 24/7 life as a chef, the dangers of blowhards in the kitchen, and his sympathy for the delicious animals he cooks.

 

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Jacques Pepin

Jeremy interviews his  former professor, legendary food master, Jacques Pepin.  Sharing tales that span everything from his days as a child in his mother's restaurant to coming to America and working for Howard Johnsons, the master chef reflects on half a century of time spent pursuing, enjoying and creating great meals. 

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Rick Bayless

Rick Bayless, Chicago-based chef of some of the world's most authentic (and tasty) Mexican food, talks with Jeremy about his passion for cooking, eating, and the larger connections between food and culture.

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Jean Michel Gamarielo

Jeremy talks with his first Chef Jean Michel Gammarielo, who built a career working in three Michelin-starred restaurants in France, he is both manager and sommelier of the Union League Cafe in New Haven, CT. For this conversation, Gamarielo talks about cooking (and hanging out) with his good friend Jacques Pepin, moving from the kitchen into the world of wine, and reflects on the larger world of chefs and food.   

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David Waltuck

David Waltuck, chef and owner with his wife Karen of New York's Chantrelle, talks with Jeremy and Stir the Pots executive producer Jonathan Field about the pleasures and challenges of the kitchen.

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Chefs I know!

Chefs and friends

Chef shots

Some of the friends and mentors in the culinary journey I am on,

Jacques Pepin   

Jean Pierre Vuillermet