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.
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On today’s THE FOOD SEEN, Harold Dieterle, may be best know for being the first winner of Bravo’s Top Chef, but it took much longer than one season of television to ready him for competition. Hear about how Harold grew up with Sicilian Sunday suppers, traveled to Spain, too his two-star education on Long Island to Manhattan and the maturation that came with that move. As chef/owner of West Village neighborhood restaurant, Perilla, and contemporary Thai offshoot, Kin Shop, Harold continually challenges himself with new flavors and cuisines, even outside of TV. This program has been brought to you by Whole Foods.
"I got myself pretty caffeinated, and I was jawing off all sorts of nonsense, and these guys were like, 'Oh, yeah, this guy's great. He's made for T.V.'" -- Harold Dieterle on his Top Chef audition, THE FOOD SEEN
"Young cooks nowadays- they're so soft! They don't want to just do it and get their hands dirty." -- Harold Dieterle on THE FOOD SEEN…read more