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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The Food Seen - Episode 190 - Jody Williams of Buvette
On today’s episode of THE FOOD SEEN, Jody Williams has single-handedly revived a fading bistro culture with her West Village outpost of Buvette. But how did an American open a French gastrotheque and wine bar in NYC, only to be courted by the French and export said concept back to Paris, after years of cooking in small Italian restaurants? In her new cookbook, “Buvette: The Pleasure of Good Food“, Jody best explains her passion for sharing great meals, staying open all day, and making the very best versions of the classics (e.g. croque monsieur, duck confit, and a tart tatin which always sits at the end of the bar like an invitation to sit down). This is one of the ages. Today's program was brought to you by Tekserve
"10-15 years ago - mozzarella was exotic on certain tables. We've certainly made some advances where now we have all these ingredients at our fingertips." [08:00]
"We have one rule - do what you love. It's that drive that keeps it really fresh. I love classics but it's meant to be fun - that's why you find lots of highs and lows on the menus." [25:00]
--Jody Williams on The Food Seen…read more