Thanks for listening to and supporting Chef's Story over the years. As many of you know, on September 16, 2016 we lost our dear friend and host of Chef's Story, Dorothy Cann Hamilton. She, among many things, was one of the most respected culinary leaders in the world. Dorothy founded the French Culinary Institute in Manhattan in 1984, which later became the International Culinary Center. Ask anybody she knew or worked with – Dorothy was a beacon of light. Her uncontrollable smile, her...

This week on Chef's Story, host Dorothy Cann Hamilton sits down with Chef Michael Coury, executive chef of OTG Management, a hospitality group that operates more than 200 restaurants and retail concepts in 10 airports across North America. While its competitors often focus on attracting licensed and franchised restaurant brands, OTG maintains full control over almost all of its restaurant concepts, which allows its menus to quickly react to changes in consumer needs. As Concept Chef,...

This week on Chef's Story, Dorothy Hamilton sits down with Chef Ignacio Mattos. The episode was recorded in front of a live studio audience at the International Culinary Center. Born in Uruguay and mentored by South American grilling master Francis Mallman as well as Slow Food legend Alice Waters at Chez Panisse, Ignacio has earned critical acclaim for his signature style of bold seasonal food. Bon Appetit named him a 2012 tastemaker. The same year, his work at Isa in Williamsburg yielded a...

This week on Chef's Story, ICC president Erik Murnighan interviews Chef Douglas Keane. Douglas Keane's interest in cooking developed as a young boy helping his mother in their Michigan kitchen. His desire to get a date in high-school, however, led him to enroll in a culinary class, where he scored the date, but also realized he wanted to cook. Close family friend and renowned hotelier, Stan Bromley, further influenced his desire, encouraging him to enroll at Cornell University's School of...

This week on Chef’s Story, host Dorothy Cann Hamilton sits down with Ed Hardy, a graduate of the French Culinary Institute and one of Washington D.C.'s top ten chefs to watch in 2016, according to UpOut. Ed tells us all about his upbringing in Richmond, Virginia and the path that lead him to food truck success in the nation's capital.

This week on Chef's Story, host Dorothy Cann Hamilton sits down with CJ Reycraft, a graduate of the French Culinary Institute and Chef/Managing Partner of Amuse, where classic French cuisine gets a modern update. Westfield has become one of three American chefs -- and the first ever from New Jersey -- to be given the prestigious Prix au Chef de L’Avenir (Leading Chef of the Future) Award, by the International Academy of Gastronomy.

This week's very special episode of Chef's Story features an interview with the inimitable Eric Ripert! In addition to his tenure at the world-renowned Le Bernardin, Chef Ripert has recently published the memoir 32 Yolks: From My Mother's Table to Working the Line, which Anthony Bourdain hailed as “heartbreaking, horrifying, poignant, and inspiring,” The episode was recorded at the International Culinary Center in front of a live studio audience, and also includes a Q&A session that...

On this week's episode of Chef's Story, host Dorothy Cann Hamilton speaks with Jonathan Gushue. After making a name for himself with award-winning menus, renowned chef Jonathan Gushue traded in fine dining for a wood-fired grill. In December 2015, he opened his first restaurant, The Berlin in Kitchener, Ontario. The restaurant leverages the region’s farming roots and showcases a modern take on central European fare, cooked over a wood-fired hearth. It also serves as a chance to elevate the...

This week on Chef's Story, Dorothy Cann Hamilton interviews Chef Wojciech Modest Amaro. In 2014, his Warsaw restaurant Atelier Amaro was awarded a Michelin Star for the second year in a row, thus becoming the only Polish restaurant to boast such an accomplishment. He is the author of two books: Nature of Polish and Polish Cuisine XXI Century, which in 2010 won the Grand Prix in the category of culinary literature at the International Academy of Gastronomy in Paris. In autumn of 2013 he became...

Today's Chef's Story is broadcast from the International Culinary Center in downtown Manhattan! The executive chef of Pearl & Ash, Trae Basore, joins us to talk about his upbringing in the hometown of Walmart – "it still had a very much small town feel to it" – and the main inspiration for his career in food: his grandfather.

On this week's episode of Chef's Story, host Dorothy Cann Hamilton speaks with Chef Tom Douglas. Tom Douglas is an executive chef, restaurateur, author, and radio talk show host. He is known for winning the 1994 James Beard Award for Best Northwest Chef. On May 7, 2012, he won the James Beard Award as Best Restaurateur. He is the author of Tom Douglas' Seattle Kitchen, which was named the Best American Cookbook by the James Beard Foundation and KitchenAid, in 2001. In 2005, he appeared on an...

This week on Chef's Story, we profile Chris Himmel, Executive Vice President of Business Development for the Himmel Hospitality Group. The Himmel family owns and operates three of Boston/Cambridge’s most successful and respected restaurants: Grill 23 & Bar, Harvest Restaurant and Post 390 Restaurant. Chris has been a fixture at the restaurants most of his life; first at Grill 23 & Bar, one of the country’s top steakhouses; next at the iconic Harvest in Harvard Square, where New...

Billy Allin was born in New York and grew up in Greenwood, South Carolina. His professional culinary career began at the California Culinary Academy in San Francisco, where he graduated with honors. During his culinary program, Billy spent, first, a couple days a week, then almost every evening, working at Chez Panisse in Berkeley, California. Billy and his wife Kristin moved to the Napa Valley in 2003, and he worked at The Martini House under Chef Todd Humphries. In 2004, Billy and Kristin...

Hiroko Shimbo is an authority on Japanese cuisine who has earned world-wide recognition. She is a chef-instructor at respected culinary schools, a consulting chef to diverse food service industries and a cookbook author based in the United States since 1999. Her associates and clients comprise a domestic and international cohort of renowned food professionals, organizations and companies. Hiroko has written three award-winning cookbooks. Her latest book, Hiroko’s American Kitchen: Cooking...

On this week's episode of Chef's Story, host Dorothy Cann Hamilton speaks with Mark Welker, Executive Pastry Chef of Eleven Madison Park and NoMad in New York City. After graduating from the International Culinary Center, Welker started working at Eleven Madison Park as a line cook, and, under Chef Daniel Humm’s tutelage, he developed a passion for fine dining. Mark was named pastry sous chef in 2009 and was an integral part of developing the restaurant’s bread and pastry program, focusing...

On this week's episode of Chef's Story, guest host Erik Murnighan, president of the International Culinary Center, interviews J. Kenji López-Alt, the Managing Culinary Director of Serious Eats, and author of the James Beard Award-nominated column The Food Lab, where he unravels the science of home cooking. A restaurant-trained chef and former editor at Cook's Illustrated magazine, he is the author of the New York Times best-selling cookbook The Food Lab: Better Home Cooking Through Science.

On this week's episode of Chef's Story, Dorothy Cann Hamilton speaks with Steven Jenkins of Fairway Markets. Jenkins is credited with having introduced countless cheeses and foodstuffs to New Yorkers (and subsequently, the rest of the United States), and continues to generate remarkable publicity and public awareness for food artisans and artisanal foods – it was actually he who popularized the use of the terms “artisan/artisanal” as well as “cheesemonger.” He is also the author of Cheese...

On this weeks episode of Chefs Story, Dorothy Cann Hamilton speaks with David Waltuck, who opened the restaurant Élan with business partner George Stinson in 2014. Élan will be closing its doors at the end of this month. Previously, Waltuck was the chef at Chanterelle, which opened in 1979 in SoHo, received various accolades, moved to TriBeCa in 1989, and closed in 2009, just short of its 30th anniversary. andnbsp;

Tune in for a brand new episode of Chefs Story as Dorothy Cann Hamilton speaks with Chef Rob Bleifer.  As The Food Network’s Executive Chef, he talks his intriguing culinary journey, the rise of food television, plus thoughts on recently being named the International Culinary Center ’s Adjunct Dean of Food Media.

Tune in for a brand new episode of Chefs Story as host Dorothy Cann Hamilton is in conversation with Chef Gabe McMackin. Gabe is the Chef and Owner of the Finch. He has 20 years experience cooking in and around New England. He spent time at restaurants like Blue Hill at Stone Barns, Gramercy Tavern, and Roberta’s and worked for Martha Stewart as corporate chef for merchandising. Worked at The Mayflower, Thomas Morans Petite Syrah, and had his first job washing dishes and doing prep at The...

Tune in for a brand new episode of Chefs Story, as host Dorothy Cann Hamilton sits down with none other than David Burke. Burke graduated from the Culinary Institute of America, and soon thereafter traveled to France where he completed several stages with notable chefs such as Pierre Troisgros, Georges Blanc and Gaston Lenôtre. Burkes mastery of French culinary technique was confirmed when, at age 26, he won Frances coveted Meilleurs Ouvriers de France Diplome dHonneur for unparalleled skill...

Chefs Story is back for another great season as host Dorothy Cann Hamilton is in conversation with Tim and Nancy Cushman.  A Boston native, Chef Tim Cushman earned a Bachelor’s Degree in Jazz andamp; Classical Guitar from Berklee School of Music in Boston, then moved to California in the early 1980’s to pursue the music business. Cushman took a job in a restaurant, as many aspiring musicians do. That was the start of what would become a culinary adventure around the world. He has spent years...

This week on Chefs Story, host Dorothy Cann Hamilton sits down with Chefs Kirsten Dixon and Mandy Dixon of the Tutka Bay Lodge and Winterlake Lodge located in Alaska. Kirsten has been cooking in the backcountry of Alaska for more than twenty years. She is a passionate culinary student, educator, and an avid gardener. Kirsten spends most of her time at Winterlake Lodge, where she frequently teaches cooking classes in the kitchen or gives tours of the herb garden. Kirsten attended culinary...

Mings love of cooking was forged in his early years. Ming was raised in Dayton, Ohio, where he spent hours cooking alongside his mother and father at Mandarin Kitchen, the family-owned restaurant. His experience also taught him about restaurant operations and the art of making customers happy. Ming headed east to attend school at Phillips Academy Andover. From there, Ming continued to Yale University,earning his degree in Mechanical Engineering. During this time, Ming spent his summers...