This Is TASTE

Ben Liebmann, a TV exec and former Noma COO who grew the brand beyond its dining room, and Troy Chatterton, a bookseller launching Wild Sorrel Cookbooks, join for wide-ranging chat. They debate why restaurant lists irritate Ben. They dig into the changing shape of food television, Noma’s pop-ups and LA plans. Troy shares cookbook-curation, shop plans and a Kickstarter to open in the East Village.

Eric Kim, New York Times columnist and author of Korean American, shares stories from his life and writing. He talks about Korean family meals, jeon and chon cooking techniques, his forthcoming essay collection Spaghetti Junction, memories of working at Food52, AI and the value of human culinary creativity, and favorite restaurants and writing spots.

Luca Servodio, LA food writer who built the LA Countdown and reviews 100 restaurants a year, shares plans for more pizza, burgers, and food-media growth. Elliott Rosenberg, designer behind Waiting magazine, and Adele Blanton, its cofounder and writer, discuss starting a print title celebrating NYC service-industry artists. They cover LA dining trends, Noma’s pop-up, underrated chefs, and turning social projects into media.

Jerrelle Guy, award-winning author and food photographer (RISD grad, master’s in gastronomy), talks about blending photography and writing and what ‘fancy’ feels like. She shares pantry-driven recipe inventions, creative ways to riff on comfort classics, and the process of writing and shooting a cookbook while avoiding burnout.

Scott Conant, a James Beard Award-winning chef and TV personality, discusses his culinary journey and recent projects. He recounts his early days in New York, especially the acclaim of Scarpetta and its iconic spaghetti. Conant shares the inspiration behind launching his sauce line, Martone Street, emphasizing clean ingredients and family roots. He reflects on the dynamics of cooking shows, prioritizing food over contestant drama, and the balance of his two decades in television versus the fast-paced restaurant life. Plus, he reveals personal stories of hospitality that leave a lasting impression.

Brooks Reitz, a restaurant owner and writer, joins chefs Mashama Bailey and Johno Morisano to discuss the intricate dance of hospitality and culinary creativity. They delve into Brooks' recent acquisition of the Houston's training manual, emphasizing its strict approach to service. The trio also explores the essence of The Grey in Savannah, touching on the collaborative process behind menu development. They share insights on embracing British culinary trends in the U.S. and the importance of storytelling in restaurant design.

Ella Quittner, a journalist and cookbook author known for her work with Food52, dives into the world of food testing and recipe perfection. She shares her unique journey from Wall Street to food media, detailing how she discovered the 'absolute best' recipes through methodical bench tests. Ella discusses creative techniques for fluffy pancakes and flaky biscuits, influenced by global traditions. Plus, her hilarious insights on buffets and experiences in Hollywood writers' rooms add a twist of humor and depth to her culinary adventures.

Preston Clark, executive chef at Lure Fishbar and Bar Mercer, carries on his family legacy in culinary excellence, influenced by his late father, Patrick Clark, a pioneering chef. In this engaging discussion, he shares his lighter take on comfort food, his early experiences at Tavern on the Green, and what it's like running a bustling kitchen. Preston reveals the challenges of maintaining quality during busy services, his favorite dishes like the hangover pasta, and his aspirations for a timeless brasserie vibe, reflecting on both tradition and innovation in the dining scene.

Rick Bayless, a celebrated chef and cookbook author known for his passion for Mexican cuisine, shares his journey from launching Frontera Grill in Chicago to immersing himself in Mexican culture. He discusses the evolution of his restaurants and his unique approach to menu writing that educates and excites American diners. Rick reflects on the rich food scene in Mexico, the influence of traditional cooks, and his recent theater projects that bring restaurant stories to life. Plus, he reveals the benefits of his yoga practice for clarity and focus.

Natasha Pickowicz, a celebrated NYC chef and author of the acclaimed cookbook More Than Cake, dives into her passion for hot pot and communal dining. She shares her childhood memories and explains the essential components of a perfect hot pot night, from homemade broths to a DIY sauce bar. Discussing various broth types and dippables, Natasha contrasts her family's traditional approach with her creative chef-style. Plus, she highlights fun hot pot personalities and showcases her mother's artistic contributions in her new book, Everyone Hot Pot.