Tuesdays at 3:00PM EST
Michael Harlan Turkell captures the inner workings of kitchens and documents the lives of chefs in their restaurant world. On The Food Seen, he'll further explore the amalgamation of food and art by talking to artists from a multitude of media. Guest will range from photographers, food stylists, interior architects for restaurants, industrial designers -- all the players that make you want to eat with your eyes. Get ready to feast your ears!
For more check out Michael's website: www.HarlanTurk.com
Michael Harlan Turkell, a once aspiring chef and now freelance photographer, captures the inner workings of kitchens for his award-winning “BACK OF THE HOUSE” project, which documents the lives of chefs in the restaurant world. As former photo editor of Edible Brooklyn and Edible Manhattan, his recurring BACK OF THE HOUSE series appeared in the magazines from 2006 to 2011. Michael was nominated for a James Beard Foundation Award in Visual Storytelling and was featured in 25 Under 25: Up-and-Coming American Photographers V2 (PowerHouse Books). He received a Photo District News Photo Annual Award and his photos have been printed in an array of publications and cookbooks.
Heritage Radio Network. All Rights Reserved.
The Food Seen - Episode 126 - Scott Heimendinger, The Seattle Food Geek: Modernist Cuisine at Home
On today’s THE FOOD SEEN, Scott Heimendinger, aka The Seattle Food Geek, brings the schools of science and cooking together via Modernist Cuisine at Home, a cookbook that will change the way you think about food. For Scott, a scientific background (IBM, Microsoft) combined with the chance encounter of a slow-poached sous-vide egg at Maria Hines’ Tilth restaurant, emulsified his past skill set with kitchen intrigue, guiding him to his latest job as, Director of Applied Research for Modernist Cuisine at The Cooking Lab. From the must have countertop tools and conventional cooking gear, to stocking up on a “Modernist” pantry, this episode will give you all the insight into the wonders of Wondra flour, how to fry the best chicken wings, making the meltiest cheese with sodium citrate, and will still have you craving for more of the over 400 recipes! This episode has been sponsored by Fairway Market.
"It can't be right because somebody said so or because that's how its' always been don.e The numbers need to add up and the equation needs to be balanced. Being a scientist of any kind can make you more rigorous as a cook." [10:00]
"It turns out that teaspoons and tablespoons are not very precise!" [24:00]
"There's no reason to think informal food deserves any less treatment than formal foods. We have an entire chapter on chicken wings in Modernist Cuisine at Home." [34:00]
-- Scott Heimendinger on THE FOOD SEEN…read more