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Interviews

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. ...

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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...

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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. The...

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Jean Michel Gammarielo #repost

Jean Michel Gammarielo #repost

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...

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Anthony Bourdain #repost

Anthony Bourdain #repost

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...

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Jacques Pepin #repost

Jacques Pepin #repost

Stir-the-Pots co-founder Jeremy Shapiro spent three years serving as a cook in the American army in Germany. After getting out of the military, Jeremy returned to the United States and went to study to become a chef under acque Pepin, who was teaching at New York’s...

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