91 min listen
Episode 160: Harold Dieterle; Tracey Medeiros (author, Art of Cooking with Cannabis)
Episode 160: Harold Dieterle; Tracey Medeiros (author, Art of Cooking with Cannabis)
ratings:
Length:
104 minutes
Released:
Apr 20, 2021
Format:
Podcast episode
Description
On today's episode, Harold Dieterle catches us up on his current endeavors. The onetime chef-restaurateur behind Perilla, Kin Shop, and The Marrow in New York City, and author of Harold Dieterle's Kitchen Notebook (written in collaboration with Andrew) discusses his formative days; the adventure that led to his appearing on and winning the inaugural season of television's Top Chef; and his current life as a food and beverage consultant and developer of a line of cannabis edibles.And in our weekly news and commentary segment The Line-Up, author Tracey Medeiros discusses her new book The Art of Cooking with Cannabis. The book takes a serious look at how to incorporate cannabis, which is becoming increasingly legal and accepted in a rapidly increasing number of states, into the full spectrum of recipes from beverages to salads to main courses, desserts, and snacks. Andrew Talks to Chefs is sponsored in part by meez; please check out this revolutionary new interactive recipe database and tool for professional chefs and cooks.Please consider supporting Andrew Talks to Chefs via our Patreon page–we have just eliminated tiered contributor levels and invite one and all to support us at a minimum of just $2 per month. Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related information.
Released:
Apr 20, 2021
Format:
Podcast episode
Titles in the series (100)
Episode 1: Alex Stupak: Empellón's Alex Stupak pulled a remarkable 180 when he transitioned from pastry chef of such landmark modernist restaurants as Alinea and wd-50 to chef-owner of his Empellón Mexican restaurants in New York City. In our first episode, this quick-witted chef takes us through his career, from his formative days in Boston and Chicago, through his time working with Grant Achatz and Wylie Dufresne, and into his ongoing evolution as a chef-owner. Along the way, we touch on whether or not food is or can be an art, the thorny issue of cultural appropriation, ambition, and what might be next for this endlessly curious talent. by Andrew Talks to Chefs