In the Kitchen with Bret Thorn

By In the Kitchen with Bret Thorn

Podcast by In the Kitchen with Bret Thorn

  1. 1.
    Talula’s Table owner Aimee Olexy shares how to care for guests in Philadelphia and Kennett Square
    22:20
  2. 2.
    Willis Loughhead finds pandemic-era stability at a country club
    26:42
  3. 3.
    Michael Lewis plots expansion of Scotch and Bacon while still focusing on the kitchen
    23:04
  4. 4.
    Running restaurants while Black: Tamearra Dyson, Carleen King, Kenny Frasch share their experiences
    22:38
  5. 5.
    Maneet Chauhan chats about chaat, beer, hard seltzer and her Nashville restaurants
    31:31
  6. 6.
    Jose Garces adjust to the changing times with videos, cooking classes and virtual kitchens
    24:10
  7. 7.
    Reginald O. Mack finds pandemic-era success at his In a Minute Café
    24:00
  8. 8.
    JoJo Ruiz provides takeout sushi at Lionfish Seafood in San Diego
    26:55
  1. 9.
    Charlie Palmer works on new business models for a post-pandemic world
    23:25
  2. 10.
    Pichet Ong and Lydia Chang offer Chinese food for their generation at NiHao
    22:42
  3. 11.
    Commander’s Palace’s virtual wine & cheese tastings take hospitality beyond the four walls
    28:39
  4. 12.
    Sodexo research & development chef Rob Morasco feeds people from a social distance
    32:41
  5. 13.
    Michael Chon explains how to do Korean barbecue with social distancing
    24:50
  6. 14.
    Sofia Deleon’s El Merkury casts new light on Central American street food
    23:11
  7. 15.
    Beyond Sushi chef, owner Guy Vaknin discusses running his restaurants in NYC during the coronavirus
    19:20
  8. 16.
    Ajay Relan and partners work to make Hilltop Coffee & Kitchen a resource for South Los Angeles
    24:00
  9. 17.
    Roni Mazumdar and Chintan Pandya want to revolutionize Indian cuisine
    29:40
  10. 18.
    Nate Weir, culinary chief of Modern Market and Lemonade, adjusts to the coronavirus pandemic
    29:25
  11. 19.
    Kavachi Ukegbu celebrates her Nigerian heritage in Houston and speaks about racial justice
    34:36
  12. 20.
    Chef Michael Schulson navigates full-service operations as Philadelphia restaurants reopen
    27:05
  13. 21.
    Carl Howard, CEO of Fazoli’s, discusses how the chain has thrived during the coronavirus pandemic
    32:38
  14. 22.
    Nick Bognar of Indo restaurant in St. Louis shares his approach to fish and lamb
    32:55
  15. 23.
    How Kevin Lillis adapted when the coronavirus forced Jaxon restaurant to close right after it opened
    21:46
  16. 24.
    Mike Gieseman shares menu development strategies at Quiznos and Taco Del Mar during coronavirus
    27:00
  17. 25.
    Tony Darden looks to get Mooyah Burgers, Fries and Shakes to the other side of coronavirus
    23:19
  18. 26.
    Cousins Subs marketing shifts messaging and operations in response to coronavirus pandemic
    25:00
  19. 27.
    Shaun Garcia adapts to coronavirus by offering comfort food to go
    18:25
  20. 28.
    Kerry Heffernan discusses sustainable seafood and dockside cooking
    25:47
  21. 29.
    Chef Daniel Boulud reflects on how fun it’s been to work in American and French restaurants: Part 2
    38:47
  22. 30.
    Daniel Boulud reflects on how fun it’s been to work in American and French restaurants: Part 1
    31:19

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