Former pastry chef and current Empellon and Mischa boss man Alex Stupak is a complicated—and incredibly sincere—dude, and in this episode, we have a really spirited conversation.
We are always so happy to hang out with Jenny Rosenstrach, the talented writer and editor behind a highly enjoyable newsletter and a series of cookbooks
Rick Easton is co-owner of Bread and Salt Bakery in Jersey City, New Jersey. He’s also the coauthor of a fascinating new cookbook, Bread and How to Eat It.
Over her groundbreaking career, Ruth Reichl has served as the food editor of the Los Angeles Times, the restaurant critic of the New York Times, and the editor in chief of the legendary magazine Gourmet.
Dan Frommer is the founder and editor in chief of the New Consumer, an influential publication that covers the intersection of technology and consumer brands—and many of these brands live in the food world.
Wylie Dufresne is a legendary force in the New York City chef world. As the owner of wd~50, he pioneered a form of cooking, sometimes called modernist cuisine, and brought it to worldwide attention.
The Grand National Recipe and Baking Contest, the competition that became known as the Pillsbury Bake-Off, paved the way for today’s cooking reality shows and reshaped the American recipe book.
