The daughter of a foreign correspondent and a food writer, Sara Jenkins grew up all over the Mediterranean, eating her way through its cultures and learning to cook. She began her kitchen under with Todd English at Figs in Boston, then went on to work as a chef in Florence and in the Tuscan countryside, as well as on the Caribbean island of Nevis, before returning to the United States. In September 2008, Sara opened Porchetta, a storefront in the East Village focusing on the Italian roasted...

The idea of cooking as a career might have come to Evan Hanczor unconsciously. Evan spent summers strawberry picking and cooking with his family in Florida, and went to college at Tulane, in its gastronomically rich New Orleans setting. By the time he graduated and moved to Connecticut, Evan knew cooking was his calling, eschewing more schooling to take a hands-on position at The Dressing Room in Westport. Evan moved to New York City in 2009, working at Locanda Verde before nabbing a spot at...

This week on Chefs Story, tune in as Dorothy Cann Hamilton finds that its not the awards or the notoriety that fuels the fire for Chef/Restaurateur Cathy Whims. Its the quest to offer historically-based, authentic dishes that celebrate a sense of place and a local producers passion that keep the beloved Portland, Oregon culinary treasure at the stove. She and her partner, David West, opened Nostrana in 2005 and quickly earned The Oregonians coveted designation as Best Restaurant of the Year....

This week on A Chefs Story, Dorothy Cann Hamilton is Joined by Jonathan and Justin Fox, owners of Fox Bros. Bar-B-Q in Atlanta. After growing up with Texas barbecue, the Fox brothers were underwhelmed by the Atlantan barbecue after moving there in 1998. So they decided to take matters into their own hands and learn to cook barbecue themselves. In 2007, they opened the Fox Bros. Bar-B-Q restaurant. Now they are incredibly successful and are cooking up to 3000 lbs of meat in their kitchen at...

This weeks featured guest on Chefs Story is Paul Bartolotta. In 1980, Paul graduated from the Restaurant and Hotel Management Program at Milwaukee Area Technical College. His cultural education began with New York restaurateur, Tony May, owner at the time of the Rainbow Room and founder of Gruppo Ristoratori Italiani, the international food society devoted to maintaining the traditions and standards of classical Italian colleagues. Initially instituted as a six-month tour of duty for Paul,...

This week on Chefs Story host Dorothy Cann Hamilton interviews one of the new living legends of New York chefs, Bryce Shuman. Bryce tells us about his life, when he lived in the arctic, traveled to San Francisco for culinary school, and how he came to his restaurant Betony. This program was brought to you by Whole Foods Market. I think now Im innately very accepting, I think that has helped me become the person that I am, I try not to judge people. [14:00] I wanted it to be a fine dining...

Chef Mark Ladner joins Dorothy Cann Hamilton for a special interview on Chefs Story, recorded at the USA Pavilion at Expo Milano 2015! Chef Ladner touches on his childhood, his formative food memories, his career trajectory and his advice for aspiring chefs. He also explains what drove him to open his pop-up gluten-free pasta concept, Pasta Flyer. Mark Ladner is the James Beard award winning chef of Del Posto. Chef Ladners education began in Cambridge, MA at independently owned and operated...

Colman Andrews is an American writer and editor and authority on food and wine. In culinary circles, he is best known for his association with Saveur magazine, which he founded with Dorothy Kalins, Michael Grossman, and Christopher Hirsheimer in 1994 and where he served as editor-in-chief from 2001 until 2006. After resigning from the magazine in 2006, he became the restaurant columnist for Gourmet. In 2010, he helped launch a food and drink website, The Daily Meal, and serves as its...

This weeks guest on Chefs Story is chef Jimmy Bradley. The chef-owner of two popular New York City restaurants - The Red Cat, The Harrison - Jimmy Bradley presides over neighborhood joint that have become destinations for guests from around the city, and the country. A purveyor of straightforward, occasionally irreverent, food and contagious conviviality, all of it wrapped up in an attitude-free package, Bradley has helped contemporary diners rediscover the intrinsic value of classic...

Brooke Williamsons entire life has always been about food. Ever since she can remember, Williamson wanted to become a chef or a restaurateur. After working with some of the countrys top chefs, her dream has finally been realized in the form of successful ventures such as Amuse Café, Beechwood, and projects with chef-husband Nick Roberts, Hudson House in Redondo Beach, The Tripel and 4-in-1 concept Playa Provisions in Playa Del Rey. This program was brought to you by Whole Foods Market. I was...

This weeks guest on Chefs Story is Soulayphet Phet Schwader. Born in a small village outside the capital of Laos, Thangone, Soulayphet Schwader immigrated to the U.S. at a very young age. Growing up in Kansas Soulayphet recalls a youth spent clamoring for a ham sandwich instead of the traditional Laotian lunch his mother would pack for him each day. It wasnt until he secured his first job as a fry cook, while studying philosophy in college that the possibilities inherent in his colorful...

Whats it like cooking in the White House? Find out on an incredible episode of Chefs Story with Dorothy Cann Hamilton. Shes joined by William Bill Yosses, the coauthor of the book Desserts For Dummies and the former White House Executive Pastry Chef. Yosses was the successor to Thaddeus DuBois who left the same position in 2006. He served as a White House Holiday Pastry Chef for the 2006 holiday season. His most recent project has been to assist in the opening of Paul Newmans Dressing Room in...

This weeks featured chef on Chefs Story is Jesse Schenker. Jesse has amassed an impressive culinary history as executive chef and owner of recette and The Gander in New York City. His contemporary approach to creating American classics is a reflection of his devotion to highly-refined technique combined with his passion for comforting and satisfying food. Growing up in Florida, Schenker experienced epicurean pleasures that quickly ignited his passion and set him on the path toward becoming a...

This week on Chefs Story, hear from the world famous Alan Richman, the most decorated food writer in history. He has won 15 James Beard Journalism Awards, a National Magazine Award (and was a finalist five more times), and a Bronze Star for service in Vietnam. You wont find food writers like him at the food magazines. When he received his National Magazine Award, the presenter described him as the Indiana Jones of food writers. He has reviewed restaurants in nearly every Communist country...

This weeks featured chef on Chefs Story is Traci Des Jardins, Chef/Owner of Jardinière, Mijita Cocina Mexicana 
and Chef/Partner of Public House. Before opening Jardinière in San Francisco in 1997, Des Jardins worked in some of the highly acclaimed kitchens in Los Angeles, France, and New York City. Classically trained in French cuisine by some of the best chefs and restaurateurs in the world, Des Jardins style is also influenced by her Mexican and French-Acadian grandparents who taught...

Get an inside look at the life of the legendary Peter Kaminsky on todays episode of Chefs Story. Peter Kaminsky is the author and coauthor of many books, including Pig Perfect, Culinary Intelligence, Seven Fires and Mallmann on Fire (with Francis Mallmann), and Charred and Scruffed (with Adam Perry Lang). He is a longtime contributor to Food and Wine and a former columnist for The New York Times and New York magazine. Hes a mentor to many chefs and is a real renaissance man. He knows as much...

Hear about the virtues of culinary education, French technique and hard work on a brand new episode of Chefs Story! Dorothy Cann Hamilton is joined by Chef/Innovator of Lincoln Center Kitchen, Ed Brown. Browns professional life in the kitchen began shortly after his graduation from the Culinary Institute of America in 1983, when he joined Le Parker Meridien Hotel at its New York Times three-star Maurice Restaurant as Sous Chef working beside Chef Christian Delouvrier and Chef/Maitre Cuisinier...

This weeks guest on Chefs Story is Thomas McNaughton, Executive Chef, ne timeas restaurant group. Chef Thomas McNaughton started working in kitchens at a very young age in Southern New Jersey. After graduating from the Culinary Institute of America in Hyde Park, Thomas moved to the Bay Area and started working at La Folie. He then went on to become sous chef at two of San Franciscos most respected restaurants: Gary Danko and Quince. In addition to his time in San Francisco, McNaughton...

Tune in to this weeks episode of Chefs Story as Dorothy Cann Hamilton chats with Sean Brock again, this time to celebrate the release of his book, Heritage. Sean is the chef behind the game-changing restaurants Husk and McCradys, and his first book offers all of his inspired recipes. With a drive to preserve the heritage foods of the South, Brock cooks dishes that are ingredient-driven and reinterpret the flavors of his youth in Appalachia and his adopted hometown of Charleston. The recipes...

Tune in to this weeks episode of Chefs Story as Dorothy Cann Hamilton continues her conversation with chef Alain Sailhac. Alain is an internationally recognized French chef working in New York City, where he holds the position of Executive Vice President and Dean Emeritus at The International Culinary Center, founded as the French Culinary Institute. Sailhac earned the first ever four star rating from The New York Times while at Le Cygne in 1977. He went on to be a chef at Le Cirque, the 21...

This week on Chefs Story, Dorothy Cann Hamilton continues her conversation with acclaimed chef Dan Barber. They have an in-depth conversation on GMOs and technology in food. Dan is the co-owner and executive chef of Blue Hill and Blue Hill at Stone Barns, and the author of the forthcoming book, The Third Plate (May 2014, The Penguin Press). His opinions on food and agricultural policy have appeared in the New York Times, along with many other publications. Appointed by President Barack Obama...

This week on Chefs Story, Dorothy Cann Hamilton chats with acclaimed chef Dan Barber. Dan is the co-owner and executive chef of Blue Hill and Blue Hill at Stone Barns, and the author of the forthcoming book, The Third Plate (May 2014, The Penguin Press). His opinions on food and agricultural policy have appeared in the New York Times, along with many other publications. Appointed by President Barack Obama to serve on the Presidents Council on Physical Fitness, Sports and Nutrition, Dan...

Tune in to part 2 of a 2 part series with famed chef Marc Forgione on a brand new episode of Chefs Story! Marc is one of the Iron Chefs competing on Food Networks Iron Chef America and owner of restaurant Marc Forgione in New York City. Marc received a coveted Michelin star in the Michelin Guide New York City 2012, making him the youngest American-born chef to receive the honor in consecutive years (2010, 2011, 2012). Tune in as he recalls his successes, his failures and his future plans....

Tune in to part 1 of a 2 part series with famed chef Marc Forgione on a brand new episode of Chefs Story! Marc is one of the Iron Chefs competing on Food Networks Iron Chef America and owner of restaurant Marc Forgione in New York City. Marc received a coveted Michelin star in the Michelin Guide New York City 2012, making him the youngest American-born chef to receive the honor in consecutive years (2010, 2011, 2012). Tune in as he recalls his childhood (his father is considered by many as...

Korean food is incredible - full of fermented goodness and culinary tradition, but its often overlooked. Find out how Hooni Kim is changing peoples perceptions of Korean Food and elevating the cuisine on a brand new episode of Chefs Story. Chef Kim is the chef/owner of Hanjan and Danji, two restaurants that re-imagine Korean food in imaginative and inventive ways. Host Dorothy Cann Hamilton chats with chef Kim about his background in medicine, his transition to the kitchen and his passion for...