John Downes #repost

John Downes #repost

John Downes can be considered the father of the Australian sourdough bread movement.  I was introduced to him by bakers Graham Prichard and Dan Lepard. Downes has published multiple articles and books, celebrating food and baking history, as well as culture. It’s an...
Peter Gordon #repost

Peter Gordon #repost

New Zealand-born Peter Gordon was the co-owner and head chef of London’s Providores and Tapa Room. The BBC once described him as “the leading light of the Antipodean fusion-style of cookery,” a British way of describing folks from Australia and New...
Dieter Schorner #repost

Dieter Schorner #repost

For me, Dieter Schorner signified a past that was distant but so relevant to anyone running a restaurant.  Originally from Bavaria, Dieter baked pastries for everyone from plebians (like me) to high-and-mighty figures such as Jacqueline Onassis and Henry Kissinger. ...
Brad Farmerie #repost

Brad Farmerie #repost

This is an interview Stir the Pots did in 2006, not long after we started out. At the time, Brad Farmerie was making a name as the force guiding the food at the terrific New York City restaurant Public. Now years later, Brad is working in London, helping lead one of...
Dan Lepard #repost

Dan Lepard #repost

Dan Lepard’s book, The Handmade Loaf, has been seminal in guiding me on everything from sour dough fermentation to shaping and baking all sorts of breads. Early when we launched Stir the Pots, I invited him for an interview.  Dan was kind enough to oblige us....