Stirring talk about chefs, bakers, and food
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Anthony Bourdain
In the spring of 2007, we reached out to Anthony Bourdain for an interview. By then, Bourdain was established as a bright light in the food world. Perpetually curious, a natural raconteur, he loved the universe of food, from the tools and processes that make it...
Jacques Pepin
In one of our first interviews from 2005, we invited Jacques Pepin into our kitchen. Years previously, Stir the Pots co-founder Jeremy Shapiro had worked under Pepin’s mentorship. Here the master chef reflects on decades spent pursuing, enjoying and creating great...
Kofta Kebab
Instead of burgers, why not offer kofta kebab for "staff meal?" Sometimes a bit of extra flare or puffy pita can pop the pleasure yearnings for a hungry staff. Kofta is a higher quality street food. Topped by a salad of fresh chickpeas, cucumber, tomatoes and more, it...
Home Sourdough
Just purchased the new Brod & Taylor Home for sourdough which is to maintain your schedule and temperature for your sourdough. First efforts were tricky and the dough or maybe sourdough didn't quite get the difference of how I used to maintain my starter in the...
The Modern
Celebrating my recent birthday on a Saturday afternoon, my wife brought me to one of the places where I started my career, the "members' only dining room " at New York's Museum of Modern Art. I had been back a few years ago at The Modern, the new public restaurant...
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