523: Real Talk From New York City Chefs with Suzanne Cupps & Harold Dieterle
Jan 8, 2025
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Suzanne Cupps, the chef-owner of Lola's, shares her culinary journey blending Asian and Southern flavors, highlighting the significance of seasonal ingredients. Harold Dieterle, winner of Top Chef Season 1, reflects on his extensive career in NYC and the emotional rollercoaster of chef life. They discuss reinventing classic dishes like the BLT and strategies for building loyalty in a competitive restaurant scene. The conversation also touches on nostalgic food memories, the impact of Asian cuisine in modern dining, and their personal culinary passions.
Suzanne Cupps emphasizes the emotional challenges of managing critiques and high expectations after receiving notable reviews for Lola's.
Harold Dieterle reflects on his journey from Top Chef winner to restaurant owner, highlighting the artistic freedom in his new seafood venture.
Both chefs discuss the pressing need for mentorship in the culinary industry to inspire passion and craftsmanship among upcoming cooks.
Deep dives
Exploring Southern California's Hidden Gems
The podcast opens with the hosts planning a road trip through Southern California, emphasizing their quest to explore lesser-known food and drink spots that showcase the state's sustainable produce. They encourage listeners to share their favorite hidden gems, inviting recommendations from San Diego to the San Gabriel Valley. This journey reflects a broader theme of discovering authentic local experiences, highlighting the importance of community input in enhancing their culinary adventures. The trip aims not only to enjoy great food but also to understand the sustainability of California's agricultural practices.
Building Consistency in the Restaurant Industry
The conversation shifts to the challenges of establishing a new restaurant in New York City, with a focus on the importance of consistency in delivering high-quality dining experiences. The hosts discuss the need for adaptability, mentioning how the first year is crucial for growth and learning from both successes and failures. They stress that maintaining the excitement and novelty of the dining experience is vital to avoid it feeling like a routine. This perspective underscores the balancing act that restaurateurs must perform in meeting both customer expectations and operational demands.
Susanna Kops: The Journey Behind Lola's
One of the featured chefs, Susanna Kops, shares her experience opening Lola's in New York City, which received a favorable review from the New York Times just months after its debut. She recounts the whirlwind of reactions following the review, which significantly increased customer interest and demand for specific dishes. Kops articulates the emotional challenges of being critiqued while managing expectations around the dining experience. The restaurant’s narrative is rooted in her commitment to culinary excellence and a community-driven approach to dining.
Harold Dieterle: Reflecting on a Culinary Legacy
Harold Dieterle discusses his culinary journey, beginning with his win on Top Chef and the evolution of his restaurants, including the newly opened Il Totono. He reflects on the impact of the show on his career and how it helped bridge the gap between competitive cooking and dining culture. Dieterle shares insights on the creative freedom he seeks in his new seafood-focused Italian restaurant, influenced by his experiences with fishing and sustainable practices. This exploration highlights his dedication to authenticity and innovation within Italian cuisine.
Navigating Modern Challenges in the Restaurant Scene
As the conversation progresses, the hosts examine contemporary challenges faced in the restaurant industry, particularly regarding talent and workforce dynamics. They note that many young cooks view their roles merely as jobs rather than apprenticeships, affecting the overall quality and passion in kitchens. The chefs express their desire for greater curiosity and engagement from the next generation of cooks. This dialogue emphasizes the importance of mentorship and fostering a love for craftsmanship within culinary education and practice.
The Future of Dining and Culinary Trends
Towards the end of the episode, the discussion shifts to future aspirations, noting the lasting significance of culinary recognition and the ever-evolving nature of dining experiences. The chefs express their hopes for consistency and community engagement in their respective restaurants while navigating the unpredictable restaurant landscape. They highlight the ongoing necessity for creativity and adaptation to remain relevant and successful in New York City and beyond. This focus on future goals underscores the chefs' commitment to their craft and the broader dining culture.
Today on the show we have conversations with two terrific chefs in New York City. First up is Suzanne Cupps. She’s the chef-owner of Lola’s in the Flatiron District. The cooking there made Matt’s top meals list of 2024, and in this conversation she opens up about her cooking career, and her unique place in the NYC restaurant scene.
Also on the show is a great conversation with Harold Dieterle. He is the winner of Top Chef Season 1, and we talk all about his long career in New York City and the ups and downs of chef life. We are such big Harold fans at TASTE. Note: Il Totano closed on January 6, 2025. We await an exciting reboot.
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