Chef Edward Lee, a renowned chef and restaurateur known for his innovative American cuisine, shares insights from his time in the culinary trenches of 90s New York and the production of Culinary Class Wars on Netflix. He reflects on the transformative experience of opening his restaurant, Shia, and the blend of traditional and modern techniques in his cooking. Lee also dives into the nostalgic culinary delights of pastrami and iconic delis, while exploring the vibrant food cultures of Taiwan and Thailand, emphasizing the simplicity and complexity of their flavors.
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question_answer ANECDOTE
Filming in Korea
Edward Lee recalls filming a Korean food show with Audrina Patridge.
The trip involved diving with Hanyo divers and exploring Korean cuisine.
question_answer ANECDOTE
Culinary Class Wars Experience
Edward Lee discusses his experience on "Culinary Class Wars," a Korean cooking show.
Initially hesitant, he joined to represent Korean cuisine and unexpectedly gained popularity.
insights INSIGHT
Challenges and Adaptation
Edward Lee faced challenges on "Culinary Class Wars" due to the language barrier and unfamiliar ingredients.
He turned his hotel room into a test kitchen, focusing on Korean flavors for the competition.
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Buttermilk Coffee, by Edward Lee, is a collection of essays exploring the intersection of Korean-American identity and food culture. Lee delves into his personal experiences and reflections on his heritage, examining how his background has shaped his culinary perspective. The book offers insightful commentary on the evolution of Korean food in America, tracing its journey from traditional dishes to modern interpretations. Lee's writing style is both personal and thought-provoking, inviting readers to consider the complexities of cultural identity and the power of food to connect us to our roots. It's a poignant exploration of heritage and the search for belonging.
Smoke and Pickles
Smoke and Pickles
Edward Lee
Smoke and Pickles, Edward Lee's debut cookbook, is a culinary memoir that chronicles his transition from New York City to Louisville, Kentucky, and the opening of his acclaimed restaurant, 610 Magnolia. The book showcases Lee's innovative approach to fine dining in a city rich in culinary heritage. It features a collection of recipes that reflect his unique style, blending Southern traditions with his Korean-American background. Smoke and Pickles is more than just a cookbook; it's a story of culinary exploration, personal growth, and the transformative power of food. It offers a glimpse into Lee's creative process and his passion for bringing together diverse culinary influences.
Bourbonland
Bourbonland
An American Spirit
Edward Lee
Bourbonland, by Edward Lee, is a captivating exploration of Kentucky bourbon, delving into its history, culture, and the people who shape its legacy. Lee's personal journey intertwines with the story of bourbon, revealing its near extinction and subsequent global resurgence. The book offers a unique chef's perspective, moving beyond technical details to capture the spirit of bourbon and its cultural significance. It bridges the gap between traditional Kentucky culture and a new, diverse audience, celebrating bourbon's unifying power. Through insightful essays and delicious recipes, Lee paints a vibrant picture of bourbon's past, present, and future.
Chef Edward Lee is a good friend of ours and one of the most respected voices in American cooking. He’s also one of the stars of the breakout Netflix cooking show Culinary Class Wars, which has earned millions of fans for its unique approach to cooking competition on television. In this episode, we hear all about the production and about how Edward prepared for the competition. We also talk about his new Washington, DC, restaurant, Shia, and his time cooking in New York City in the ’90s at the pioneering restaurant Clay. It’s always so much fun catching up with Edward.
Also on the show, Aliza is back from Asia! Her and Matt catch up about what they've been up to at the start of the year, and discuss how much boba you can drink in a month's time.
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