The Chef's Table Podcast

An Interview With Chef Stephen Stryjewski of Cochon - New Orleans When it comes to the almighty pig, there are few places that feature it in all its pure glory.  Cochon - New Orleans is one of those places.  Chef and Co-Owner Stephen Styjewski is working with fellow Co-Owner Donald Link to show the world the tremendous diversity of flavors and dishes from the pig.  Chef Stryjewski landed in New Orleans after graduating from the Culinary Institute of America and traveling the country learning from and working with some of the countries best chefs.  His culinary journey led him to New Orleans where he worked for legendary establishment, Commanders Palace, before landing at Herbsaint with Link. After working at Herbsaint for some time, Link and Stryjewski decided to bring their passion for pork and local, seasonal ingredients the pair decided to open Cochon New Orleans in 2005.  Opening the restaurant proved to be a more daunting task than either of them could have imagined when Hurricane Katrina submerged New Orleans.  Stryjewski and Link made it their mission to support the community and their opening team by working to get Cochon New Orleans opened as quickly as possible after the storm.  Their commitment paid off as Cochon New Orleans has been regularly recognized as being among the most important restaurants in New Orleans and the country. The pair have even taken their showcase beyond the walls of Cochon and onto the BBQ competition circuit.  Stryjewski, Cochon New Orleans partner Link and a host of other notable BBQ chefs, food writers and farmers from the deep south came together and formed a competition BBQ team to compete at the Memphis in May BBQ Competition.  In 2011, the team actually defied the odds and took home third place in the Whole Hog category.  During the interview, Stryjewski described how the team came together with a simple mission to showcase the heritage of the pig in America.  Using hogs from a heritage herd, the team saw amazing success their rookie year in Memphis and proved that caring about ingredients and where those ingredients come can be a winning proposition. Throughout most of his career, Stryjewski has held true to a commitment for sourcing quality ingredients and building relationships with farmers and providers.  At Cochon New Orleans, chef Stryjewski maintains that commitment to sourcing.  The Cochon New Orleans website keeps their ingredient relationships completely transparent on the restaurant website.  Diners can see exactly where Cochon's ingredients come from.  As you might guess, Stryjewski sources as many ingredients as possible locally.  Dishes like smothered pork loin, gumbo, fried boudin, pork cheeks and smoked pork ribs are all among the selections at Cochon. The success of Cochon New Orleans led Link and Stryjewski to open Peche seafood restaurant in April of 2013.  Locally sourced, quality ingredients are once again at the forefront in this seafood inspired establishment.  New Orleans has embraced the restaurant and it has opened to rave reviews.  Peche offers dishes like Spicy Ground Shrimp and Noodles, Shrimp Bisque, and Crab and Eggplant Gratin.  The fresh fish menu changes daily as well. Chef Stryjewski's commitment to simple foods with quality, local ingredients has not only led to success at Cochon and Peche, but it has also led to recognition for the chef himself.  In 2011, Stryjewski was recognized by the James Beard Foundation when he was named "Best Chef South."  He was also named Best New Chef by New Orleans Magazine. No chef profile here is complete without a recipe.  In keeping with his celebration of the almighty pig, chef Stryjewski shared the amazing rib recipe from Cochon. Cochon Ribs 4 racks                      St. Louis Cut Ribs 3lbs each or smaller 1/2 batch                  Cochon Rib Rub (see below)Aluminum Foil1/2 cup                     Chicken Stock1 cup                        Watermelon Pickles,

Chef Michael Ferraro - Delicatessen NYC & MacBar NYC From early memories of growing up in an Italian family with roots in the restaurant business, Chef Michael Ferraro has built his own reputation as a talented young chef.  As the child of Italian...

Chef Laurent Tourondel - Brasserie Ruhlmann & Arlington Club - New York Chef Laurent Tourondel is a man always on the go.  As an international restaurateur, chef Tourondel is constantly managing his empire.  He does all of it with a tremendous commitment to quality and excellence.  While his commitment is evident in all of his restaurants, it is at the forefront of Brasserie Ruhlmann and Arlington Club in New York City. From an early age, Tourondel knew he wanted to be a chef and after completing a culinary training program in France he began his career by serving in the French Navy and cooking for an Admiral.  Upon his discharge, Laurent Tourondel moved on to work in restaurants in France until his desire to travel and explore cuisine in different areas took over.  The chef then found himself cooking at famed restaurants in London and Moscow and eventually New York City.  Chef Tourondel found a home in New York and chose to make the United States his home for his culinary empire, which now includes two highly regarded restaurants in NYC, Arlington Club and Brasserie Ruhlmann. In addition to his restaurants, which span the globe, chef Laurent Tourondel is also an accomplished cookbook author.  Chef Tourondel's published three cookbooks in his career: Go Fish: Fresh Ideas for American Seafood, Bistro Laurent Tourondel: New American Bistro Cooking, and Fresh from the Market: Seasonal Cooking with Laurent Tourondel and Charlotte March. Chef Tourondel was recognized with a 2008 James Beard Award nomination in the cookbook category for his bistro cookbook. One of the striking things in the interview with Laurent Tourondel was to see how he has so successfully embraced the American culinary landscape.  The chef takes his classic French culinary background and effectively melds it into the American culinary style.  His success was recognized when Bon Appetit magazine named him 2007 Restaurateur of the Year. During the interview, chef Laurent Tourondel discussed how he enjoys traveling as a way to escape the kitchen and recharge his batteries.  Like any master chef, he is always working however and so even during his travels he is constantly looking for new cuisine, ingredients and recipe ideas to incorporate into the menus at Brasserie Ruhlmann and Arlington Club.  Chef Tourondel discussed his recent trip to Vietnam and the amazing ingredients and cuisine he encountered there. As with all episodes, Chef Laurent Tourondel shared a recipe with us.  If you have had the pleasure of dining at Arlington Club, then you will recognize this amazing steak sauce.  If you haven't been fortunate enough to dine there, this recipe will make you want to get there in a hurry. Arlington Club Steak Sauce 2 cups     Heinz Ketchup1 cup       Chopped Onion1 Tb        Liquid Smoke2 ea        Garlic cloves, chopped1 cup      Water1/2 cup   Lemon juice1/2 cup   White wine vinegar1/2 cup   Worchestershire sauce4 Tb       Light soy sauce4 Tb       Light brown sugar2 Tb       Dijon mustard1 tsp      Hungarian paprika1 tsp      Chili powder1/4 cup  Dark Molasses1/2 cup  Prepared horseradish (unstrained)Salt and PepperMix all but the last two ingredients together in a small saucepot and slowly simmer for 35-45 minutes.  Puree with a hand blender, season with salt and pepper and cool.  Add the horseradish and refrigerate in an airtight container.  Enjoy.   Thank you again for tuning in to the show.  We always appreciate your comments and feedback so feel free to send us a message through the website.  Don't forget to subscribe to the show on iTunes and we are now on Stitcher!  You can find us on the Stitcher app so you can take the show on the go with you at all times and never miss an episode.  Until next week remember to Cook.....Devour......Be Well!

Chef Anthony Martin - Tru Restaurant - Chicago To describe Chef Anthony Martin as meticulous would be leaving out so much more to discuss.  The executive chef and partner at Tru Restaurant in Chicago is definitely calculating when it comes to his work in the kitchen, but he is also fun-loving and committed to sharing his creativity while keeping his youthful nature always present.  Chef Martin's view of having fun while producing award winning food is always present, including his recent contribution to the Harlem Shake phenomenon.  The kitchen staff at Tru Restaurant, including Chef Anthony Martin (he's wearing the football shoulder pads with giant spikes on them), created a great moment of fun in the kitchen. Chef Anthony Martin became the executive chef and partner at Tru Restaurant in Chicago after building an impressive resume in a short amount of time. In his time with Tru Restaurant, a Lettuce Entertain You concept, chef Martin has transformed the menu and the restaurant earning it 4 Stars from the Chicago Tribune and being named the Chicago Tribune's Chef of the Year in his first year at Tru Restaurant. Chef Martin's creativity goes back to his childhood where he was engrossed in art.  In fact, while the chef always enjoyed food growing up, as he was completing high school and looking at where he wanted to go to college, Chef Anthony Martin was looking at art schools.  Chef Martin was a talented artist and on one visit to an art school, the future chef walked across the street to check out the culinary school.  His decision was made.  Anthony Martin enrolled in the program at the Pennsylvania Culinary School and poured his creativity into food.  During the interview, chef Martin described how he immediately enjoyed incorporating art into cooking, longer before he brought those refined skills to Tru Restaurant in Chicago. After completing the culinary program, Chef Martin began working in kitchens and he quickly found himself being mentored by some of the greatest chefs in America.  Anthony Martin served as a sous chef for Gunter Seeger in Atlanta until the bright lights of Las Vegas called his name.  Chef Anthony Martin first helped Alex Stratta open Alex in the Wynn Resort and Casino before eventually landing a position as executive sous chef for 3-star Michelin rated Joel Robuchon at the MGM Grand.  Chef Martin said his time in Las Vegas was amazing and it prepared him for the opportunity at Tru in Chicago. Art and creativity are two of the cornerstone at Tru in Chicago and so Chef Anthony Martin is the perfect person to have at the helm.  The attention to detail he pays to each element of every dish is amazing.  Critics and diners have shown their overwhelming support, to which chef Martin said he has been eternally grateful.  Since his arrival, Tru received 4 stars from the Chicago Tribune and Chef Anthony Martin was recognized as Chef of the Year by the Chicago Tribune in 2010. When he isn't in the kitchen, Chef Martin enjoys exercise.  He is known to complete more than 1,000 pushups a day.  Martin said that exercise is not only great for endurance to stay nimble in the kitchen, but he finds it to be a great way to get some stress relief and unwind a bit. Our time with Chef Anthony Martin of Tru in Chicago wouldn't be complete without a recipe from the chef for you to recreate in the home kitchen.  With summer upon us, Chef Anthony Martin shared a great recipe using fresh, seasonal ingredients. Pea Soup Extra Virgin Olive Oil3 Tb                 Finely sliced onion1 cup               English Peas2 cups             Vegetable bouillon8 Tb                Heavy cream1/2 cup           Mint leavesSweat onion in olive oil with no color until they are very soft.  In a separate pot, heat the vegetable bouillon to a simmer.  Add English peas to the sweated onions and stir for two minutes over heat.  Add the hot vegetable bouillon to the peas and onions and bring to a boil, then reduce to a simmer.

Chef Isaac Becker - 112 Eatery & Bar La Grassa & Burch Steak and Pizza Bar The restaurant industry attracts a wide range of people.  Including many people who find the hours and the lifestyle suitable as they pursue other artistic endeavors like acting, painting and music.  James Beard award winner Isaac Becker didn't originally find his way into a restaurant kitchen because he loved food.  In fact, early on he swore he never wanted to work in restaurants again.  Instead, Isaac Becker spent his time waiting to become a rock star.  That's right.  The clean-cut, respectable chef of one of the Twin Cities most acclaimed restaurants, 112 Eatery, was just biding his time in the kitchen until his band hit it big.  Eventually, the drummer fell in love with cooking and used his newfound passion to build a career that now includes four Twin Cities restaurants and personal recognition as the 2011 Best Chef Midwest by the James Beard Foundation. Once Isaac Becker decided he wanted to stay in the kitchen for his career, he put maximum effort into building his skills just like he did as a drummer. Becker's approach was to work in the restaurants he liked to eat at and that philosophy took him to Lowry's (now called Rye).  After working his way up at Lowry's, Isaac Becker left to join the kitchen at D'Amico Cucina.  When Isaac Becker joined the staff at Cucina, it was well known and the top fine dining destination in town and it was the place where everything fell into place for Chef Becker.  He says the time he spent at Cucina gave him the inspiration and the desire to continue as a chef throughout his career.  Chef Becker continued his career by leading kitchens at various restaurants in the Twin Cities and beyond before deciding to open his own restaurant. 112 Eatery opened in 2005 to rave reviews in Minneapolis.  While the 112 Eatery was small with only a handful of seats, it made up for its tiny stature with amazing food.  Chef Isaac Becker and his wife and business partner, Nancy St. Pierre, got rave reviews from Twin Cities diners and critics.  A trip to the 112 Eatery today will offer you menu items like Pork Osso Bucco, Duck Pate Banh Mi, and Stringozzi with Lamb Sugo. Aside from the culinary selection that made 112 Eatery popular, Isaac Becker said that he also wanted to get away from the "concept" model for opening a restaurant.  He opened a place that he would truly want to eat at.  He also saw that the Twin Cities didn't have places where people could go for a late night meal.  He wanted a late night spot that would serve great food so employees from other restaurants could hang out after there shifts.  And that is just what the 112 Eatery has become. Building off the success of 112 Eatery, Isaac Becker and his wife opened Bar La Grassa.  La Grassa took all of the experience Becker had in pasta from his time at Cucina and his personal love for pasta and made La Grassa a great Italian showcase.  The menu choices run the spectrum from dry pasta dishes to fresh pasta dishes to filled pasta dishes.  Chef Becker has over 10 different kinds of bruschetta on the menu, too.  Variations like White Anchovy and Avocado, Soft Eggs and Lobster, and Eggplant Caponata.  Once again with great ingredients and a great atmosphere Bar La Grassa has found great success. As if running two amazingly successful restaurants in Minneapolis and raising a family wasn't enough Becker and St. Pierre decided to open one more.  In February 2013,the couple opened Burch Steak and Pizza Bar.  That's right.  It's two restaurants in one.  During our interview, Isaac Becker said the restaurant has been a lot of work to get it running smoothly and he is just now beginning to be able to get back to 112 Eatery more.  The two-story location on Colfax Avenue South in Minneapolis features steak on the main floor and pizza on the bottom floor. Burch Steak offers the traditional steak cuts in three different beef categories: 100% Grass Fed, Natural and Prime.

Chef Jesse Schenker - Recette NYC After high school, Chef Jesse Schenker attending culinary school in Florida and then began his culinary journey, working his way up progressively greater challenges in some of the best kitchens in the south.  Eventually, Jesse Schenker saw the need to expand his horizons and he knew New York City would offer him the challenges and opportunities to develop his craft even further.  His experience in NYC prepared him for an opportunity to cook with Gordon Ramsay as the Chef de Cuisine at his two-star Michelin rated Gordon Ramsay at the London. Proving himself time and time again at some of the best restaurants, Chef Jesse Schenker knew that it was time to take his experience and culinary school education and put it to work for himself by owning his own restaurant.  Chef Schenker made it a family affair by getting his father and his wife to work with him.  After gathering the necessary seed money from investors, Schenker found the commercial space he wanted in NYC's West Village neighborhood, just a few blocks off the Hudson River and bordering Greenwich Village.  From the very beginning, Chef Jesse Schenker knew he wanted to offer guests a fine dining experience in a casual atmosphere with prices that make it accessible to all. The menu at Recette NYC is designed to encourage people to explore the menu.  Schenker designed it with small plates and snack plates along with several multi-course tasting menu options.  Diners get the chance to have a more economical way to sample numerous items on the menu.  Snacks include items like "Buffalo" sweetbreads, Salt Cod Fritters, and Bone Marrow Toast.  Plates currently include dishes like Beef Carpaccio, Spot Prawn Crudo, Marinated Artic Char, and Berkshire Pork Belly.  Recette NYC also offers a brunch menu and a special opportunity for diners to have a more elegant experience once a month. On the second Monday of each month, Chef Jesse Schenker transforms Recette NYC into a more intimate place for only 20 diners.  Schenker takes reservations for Mondays with Jesse on a first come, first serve basis until the 20 spots are full each month.  The dinner is a fixed price dinner for a 10-course tasting menu prepared by the chef which features different seasonal items each month.  Schenker said he loves preparing the menu each month to create a truly fine dining experience and to allow him to be creative with his dishes.  Chef Jesse Schenker said that he uses the Mondays with Jesse menu each month to experiment and many of the dishes on the current Recette NYC menu were first tested on the monthly tasting menu. Recette was met with critical acclaim when it opened in 2010.  It received glowing two-star reviews both by the New York Times and New York Magazine.  Chef Jesse Schenker himself got a nod when he was named to the Forbes list of best 30 chefs under 30.  Schenker was also a nominee for the James Beard Foundation's Rising Star Chef of the Year in 2011. In August 2012, a wider American audience became familiar with Chef Jesse Schenker when he appeared on an episode of Iron Chef America where he challenged Iron Chef Geoffrey Zakarian in the episode known as Zakarian vs. Schenker.  Chef Schenker emerged victorious over the Iron Chef.  Schenker said the whole experience was great and contrary to what viewers may think, there are truly only 60 minutes to cook and the clock never stops.  The chef also said that you truly never know the secret ingredient until it is unveiled.  Jesse Schenker said that if you pay close attention they give you a few clues that may help you narrow things down a bit, however he said you have to plan around the secret ingredient right up until the taping begins. Chef Jesse Schenker also mentioned some exciting new things on the horizon in the future so it will be great to see where things continue to move for the chef.  Chef Schenker was kind enough to share a great seasonal recipe for Chilled Corn Soup.

Chef Matthew Molina - Pizzeria Mozza & Osteria Mozza Chef Matthew Molina recently spoke to The Chef's Table Podcast about his career, winning the 2012 James Beard Award for Best New Chef in the Pacific Region and working as executive chef for the famed team behind Pizzeria Mozza and Osteria Mozza in Los Angeles, California.  You can't find a more star studded group of owners for the Mozza restaurants.  When you think of fine dining and you think of Italian, it doesn't get any better than Mario Batali, Nancy Silverton and Joe Bastianich.  That triumvirate of culinary talent are the inspiration and soul behind Osteria Mozza and Pizzeria Mozza.  In our interview, Chef Molina discussed his relationship working with Nancy Silverton that led to his role at the heart of the kitchen for the Mozza restaurants. Matthew Molina started his culinary journey at the now defunct Los Angeles Culinary Institute and upon graduation as he began building his career he found himself working as a line cook at Campanile where he met and worked with Nancy Silverton.  Chef Molina worked his way up from being a line cook at Campanile to the Chef de Cuisine.  Eventually, Chef Molina discussed that he decided to venture out beyond Los Angeles and found himself working in the kitchen at Del Posto, the legendary restaurant of Mario Batali and Joe Bastianich.  All of this prepared Molina for the position to lead the kitchens at Osteria Mozza and Pizzeria Mozza when the trio of his bosses decided to open the restaurants in Los Angeles. Molina also discussed the focus on fresh and organic ingredients in the restaurant and his own culinary philosophy during the interview.  In addition to his working relationship with Nancy Silverton over the years, Chef Molina also discussed the cookbook he collaborated on with Silverton.  The cookbook entitled, The Mozza Cookbook: Recipes from Los Angeles's Favorite Italian Restaurant and Pizzeria came out in 2011 and captures so many great recipes.  Chef Molina was kind enough to share one of those recipes with us for our listeners to enjoy.  Seared Beef Filet with Black Beans, Avocado, and Green Chile Salsa 1/4 cup     extra-virgin olive oil2               large garlic cloves, grated or minced (abt 2 teaspoons)2              teaspoons kosher salt, plus extra for seasoning1 cup       green chile salsa1 - 15 oz can of black beans, rinsed and drained (about 1 1/2 cups)1/4 cup   chopped fresh cilantro leaves, plus 4 whole sprigs for garnish4 - 6 oz  beef filets (about 3/4 inch thick)Freshly ground black pepper1/4 cup   canola oil (or other neutral-flavored oil)1 ripe (or 2 tiny) Hass avocadoHigh-quality extra-virgin olive oil, for drizzlingLime, for squeezing over the avocadoSea SaltHeat the olive oil, garlic, and a pinch of kosher salt in a medium saucepan over medium-high heat and saute for about one and a half minutes, until the garlic is soft and fragrant, stirring constantly so the garlic doesn't brown.  Turn the heat up to high, add the salsa, and cook for about 2 minutes to warm it through, stirring often to keep the salsa from scorching.  Ad the black beans, reduce the heat to low, and cook for 3 to 4 minutes to warm the beans through and meld the flavors.  Turn off the heat and stir in the cilantro. Season both sides of each steak with the kosher salt and freshly ground black pepper.  Heat the canola oil in a large skillet over high heat for 2 to 3 minutes, until the oil's almost smoking (you will begin to smell the oil at this point).  Place the steaks in the skillet and sear them on one side for 2 minutes if you want them medium-rare, 4 minutes for medium.  Flip the steaks, turn off the heat, and let them sit in the skillet until the skillet goes quiet, about 3 minutes. Spoon the black beans onto four plates, dividing them evenly.  Place the beef filets first-cooked side up on top of the beans.  Halve the avocado, remove the pit, and cut each half crosswise into quarters (if you are using tiny avocados,

Chef Lenny Russo - Heartland Restaurant - St. Paul Twin Cities chef and restaurant proprietor Lenny Russo is a man of many talents.  The critical success of his St. Paul eatery, Heartland Restaurant is just of many examples to illustrate the passi...

 Chef Hugh Acheson - Five & Ten Chef Acheson is a recognizable name and face in the culinary world thanks to his participation on the Bravo Television show, Top Chef.  Chef Acheson first competed on Season 3 of Top Chef Masters.  After posting a fifth place finish, Acheson eventually returned to the series as a judge on Season 9 of Top Chef.  He took time away from filming for the upcoming season of Top Chef to talk with us at The Chef’s Table Podcast. Chef Hugh Acheson discussed his early roots in food while growing up in a single parent family.  Acheson was raised, mostly by his father, in Ottawa, Canada, and after a brief stint in college, he dropped out to pursue a culinary career.  He worked in restaurants around Ottawa until eventually moving to the United States where he studied under a number of chefs including the legendary, Gary Danko, in San Francisco.  Eventually, Chef Hugh Acheson chose to settle into the community of Athens, Georgia.  In 2000, he opened his first restaurant Five & Ten in Athens.  Acheson opened The National in 2007 and Empire State South in Atlanta in 2010.  Acheson discussed the unique style and design of each restaurant, including the monumental task of moving an existing restaurant, which Acheson is just wrapping up. Chef Hugh Acheson also discussed his views on the current culinary landscape in the United States, the evolution of the celebrity chef phenomenon and his James Beard award for "Best Cookbook in American Cooking" and Best Chef, Southeast." Chef Hugh Acheson was also gracious enough to share a recipe from his James Beard award winning cookbook. Crisp Catfish with Tomato Chutney and Vermouth Emulsion Serves 4 4 (6-ounce) filets of fresh catfish, trimmed of any connective tissue1/4 teaspoon kosher salt1/8 teaspoon freshly ground black peppercorn1 cup panko (Japanese breadcrumbs)1 tablespoon chile powder2 tablespoons vegetable oil 4 tablespoons Vermouth Emulsion4 tablespoons Tomato Chutney Preheat the oven to 400°F. Season the filets with the salt and pepper and set aside.  Place the panko on a wide plate or bowl and add the chile powder. Mix lightly to incorporate the panko. Take each filet of fish and gently press it into the panko on both sides of the filet. Set aside. Warm a large fry pan on high heat and add the oil. When the oil is shimmering, place the catfish filets in the pan and cook for 3 minutes on each side. Finish in the oven for 4 more minutes. Remove the catfish from the pan and set aside as you plate. Pool a tablespoon of vermouth emulsion on each plate and place a fish filet on that pool. Spoon a tablespoon of chutney on each filet and nap a bit more vermouth emulsion over each one. Vermouth Emulsion 1 cup dry vermouth 1 sprig of fresh thyme1 shallot, peeled and minced1/4 cup clam juice1 teaspoon freshly squeezed lemon juice1 tablespoon heavy cream1/4 pound unsalted butter, cold and cut into 1/2-inch cubesPinch of sea saltCombine the vermouth with the thyme, shallot, clam juice, and lemon juice in a small saucepan and place over medium-high heat. Bring to a boil, then reduce to low, and reduce by two thirds. You should have about 1/3 cup of liquid. Strain and discard the solids. Place the liquid back in the pan over low heat. Add the cream and slowly whisk the butter into the reduction. Pull the pan away from the heat if it gets too hot to prevent breaking. Season with salt and hold in a water bath until ready the catfish is ready. Tomato Chutney Makes 5 cups½ teaspoon fenugreek seed ½ teaspoon cumin seed½ teaspoon yellow mustard seed1/3 cup extra virgin olive oil1 large yellow onion, minced1 tablespoon minced fresh garlic (always use fresh garlic, not the pre-minced stuff!)2 tablespoons ginger, peeled and minced2 jalapeno peppers, seeded and minced12 roma tomatoes, coarsely chopped½ teaspoon kosher salt½ cup chopped cilantro¼ cup chopped flat leaf parsley In a small cast iron skillet toast the fenugreek,

Chef Jacques Pepin When you think of master chefs, what comes to mind?  How about someone who spent decades running restaurants and mentoring new chefs.  Someone with dozens of cookbooks who shared their culinary education with millions on television for years and years.  Maybe it's someone who has cooked meals for some of the most powerful people in the world, including multiple French heads of state.  How about someone who has been honored with a lifetime achievement award from the James Beard Foundation, an Emmy, and the highest civilian honors in France.  If those things qualify you as a master of your craft, then Jacques Pepin fits the bill.  In the premier episode of The Chef's Table podcast, Chef Pepin sat down to chat about his extensive career and his culinary philosophy. Chef Pepin started his culinary journey as a very young child in France during World War II when he began working in his mother's restaurant.  The culinary passion built for Pepin and he journeyed to Paris without a job and only a suitcase.  Chef Pepin found temporary work in numerous restaurants before finally working his way into a full-time position.  Pepin worked his way up the French brigade system in each restaurant, developing his skills that eventually led to him serving as personal chef to three French heads of state including Charles de Gaulle.  Despite the view many would have of the celebrity status that position would seem to afford in today's culinary world, Pepin explained in our interview that it was not a glamorous job then. And so Chef Pepin came to America and brought his talent to New York City where he again worked his way to the top in numerous kitchens while attending college at Columbia.  Eventually, Pepin said he took a position with Howard Johnson to develop his restaurant chains.  Pepin became a household name for Americans when he began writing cookbooks, over 20 of them to be exact, many of which became the subject of multiple television series on PBS.  Pepin earned an Emmy for his series with legend Julia Child, Julia and Jacques Cooking at Home With Julia Child.  In addition to the Emmy, Pepin also has been honored by the James Beard Foundation on seven different occasions.  It was clear throughout the interview, that Pepin has accomplished much in his career and is truly an accessible chef in and out of the kitchen. Each chef we interview shares as meaningful recipe for listeners to recreate.  A recipe that conveys a portion of their culinary viewpoint.  Chef Pepin chose to share a delicate and delicious salmon dish that is part of his Fast Food My Way series.  Pepin also produced a followup cookbook entitled More Fast Food My Way Salmon Rolls A popular hors d'oeuvre, salmon rolls are easy to make. Buy whipped cream cheese, which is easier to spread, for this recipe. Using a good vegetable peeler, such as an Oxo, cut lengthwise strips from 1 unpeeled zucchini, stopping when you reach the seeds in the center. Rotate the zucchini and repeat this procedure. Discard the seeds. Place a long strip of zucchini on the table. Top it with a small slice of smoked salmon; it should cover only the center portion and stick out a little beyond it on either side. Spread about 2 teaspoons whipped cream cheese on the salmon and add a sprinkling of salt and freshly ground black pepper. Roll up the zucchini slice, encasing the salmon and cream cheese into a tight roll. Cut down the center and arrange both halves cut side down and green side up on a serving platter. Repeat with the remaining zucchini strips. Serve the rolls on their own or with thin sesame crackers. ____________________________ We welcome your feedback and comments on the show and feel free to let us know about great chefs in America that you think we need to profile in upcoming episodes.  Use the contact form on our site to contact us directly. You can also find us in the sidebar on Facebook and Twitter.