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. ...
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...
When we launched Stir the Pots in 2005, co-founder Jeremy Shapiro wanted Chef Jean Michel Gammarielo as one of our first interviews. As his radiant smile captures in the photo above, Jean Michel was ever the confident, thoughtful professional, someone for whom Jeremy...
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...
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...
I met Kentuckian Bob Perry at a charcuterie event in Flushing New York. I was actually introduced to him by my former sous-chef, Bob Del Grasso, who now lives and works in rural Pennsylvania (here's his blog). Later Perry reached out to tell...
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