What’s Burning Podcast
ALL EPISODES
Ep 9: The evolution of French cuisine, reevaluating the importance of technique in the kitchen and questioning the meaning of "a successful restaurant".
Nicolas Chatenier, Managing Director of the Grandes Tables du Monde, Academy Chair World's 50 Best Restaurants, Author & Consultant
Mar 25
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Ep 28: The ideological use of food as a political tool, unpacking the meaning of “Food Design”, and teaching students to think differently versus teaching them to do different things.
Fabio Parasecoli, Professor of Food Studies in the Nutrition and Food Studies Department at New York University
Mar 25
Ep 27: Cheese as a cultural artifact; coming to grips with the environment, sustainability and changing diets; and the importance of asking awkward questions.
Bronwen Percival, Cheese Buyer for Neal’s Yard Dairy & Co-Author
Mar 25
Ep 26: The changing depiction of food in photography, the need to build trust with one’s subject, and the importance of anticipating a shot and framing it before it happens, especially in the kitchen!
Clay Williams, Photographer & Co-founder of Black Food Folks
Mar 25
Ep 25: The backstory and beyond the Cronut®, the importance of not giving up easily, and why it’s best to work for people you believe in.
Dominique Ansel, Chef/Owner of Dominique Ansel Bakery & Workshop
Mar 25
Ep 24: An American making a splash on Spain’s craft beer scene, uncovering the culinary treasures of the Basque country, and why the five French mother sauces are “a little dusty and on the shelf”.
Kevin Patricio , CEO & Founder of Basqueland Brewing & Basqueland Izakaia
Mar 25
Ep 23: To learn you need to be a good teacher, the beauty of connecting students with community and why a meal isn’t just something you eat at your desk in Italy.
Gabriella Ganugi , President & CEO, Florence University of the Arts – The American University of Florence
Mar 25
Ep 22: The role food plays in the UN Sustainable Development Goals, climate change’s impact on our food supply, and why training as a chef shouldn’t be done in a bubble.
Paul Newnham, Director of the SDG2 Advocacy Hub & Coordinator Chefs’ Manifesto
Mar 25
Ep 21: The potential to change the world through food, placing value on what we eat, and why the word “mundane” is anything but.
Carolyn Steel, MA (Cantab) ARB, Author of Sitopia: How Food Can Save the World
Mar 25
Ep 20: The mosaic of Mexican cuisine, cooking as a portal to the world, and why chilis are just vegetables with personality.
Pati Jinich, Chef, Cookbook Author + Television Host
Mar 25
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Ep 19: Cooking at the Crossroads, the importance of EQ in the kitchen, and why “local" isn’t always better.
Ivan Brehm, Chef-owner of one Michelin-starred restaurant Nouri & creative interdisciplinary space Appetite
Mar 25
Ep 17: The problem with nutritional research, the need for people to learn to cook, and food as a marker of identity.
Marion Nestle, Paulette Goddard Professor of Nutrition, Food Studies, and Public Health, Emerita, at New York University
Mar 25
Ep 16: Being an outsider in the kitchen, the unwritten rules of mentorship, and redefining the meaning of a successful restaurant.
Marcus Samuelsson, Chef, Author and Restaurateur
Mar 25
Ep 15: Working with Michelle Obama on a healthier America, food and agriculture's role in mitigating climate change, and accidentally smashing the Truman Balcony on the White House gingerbread house!
Sam Kass, Former White House Chef and Senior Policy Advisor on Nutrition
Mar 25
Ep 14: The inculcation of overeating, our feelings versus the reality of local farming, and why we like Twinkies better than carrots.
Tamar Haspel, Washington Post Columnist
Mar 25
Ep 13: Knowledge as power, the importance of searching for a mentor, and creating generational wealth through financial access.
Tanya Holland, Award Winning Chef, Author and Restaurateur
Mar 25
Ep 12: Israel's idiosyncratic culinary scene, recognizing food comes from nature not suppliers and bringing one's personality to an onion.
Erez Komarovsky, Israeli chef, baker, educator, and author.
Mar 25
Ep 11: Changing menus in public institutions, prioritizing food in a post-pandemic world, and spending less time jumping through other people's hoops.
Joshna Maharaj, Chef, Food Activist & Author
Mar 25
Ep 10: Calling for a U.S. Food Czar, reassessing the cost of restaurant food and the impact of conflict and crisis on our food supply.
Andrew Zimmern, Award-winning TV Personality, Chef, Writer & Social Justice Advocate
Mar 25
