Cooking Fundamentals and Creative Freedom

As we approach our 500th episode, we are bringing back two memorable episodes from 2018, our first year of the podcast. Samin Nosrat is a chef and the author of the legendary cookbook Salt Fat Acid Heat. This episode was our very first, and it was recorded at Books Are Magic in Brooklyn on July 12, 2018. We talked to Samin about “too-mami” (cooking with too much umami), angry letters, and the differences between brands of kosher salt—that is, not all kosher salt is the same. 

Also on the show is a great conversation with Flynn McGarry. He’s the chef-owner of Gem Wine and Gem Home in New York City. In this episode, we discuss his time working at Los Angeles restaurant Alma at age 13, while being homeschooled, and his famous pop-ups even earlier in his career. The journey is all documented in the great film Chef Flynn, and we get into Flynn’s many travels and eventual business opening in NYC—the most competitive and cutthroat restaurant city in America.

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