Culinary Empire Builders

On this week’s show, we follow three chefs on their journeys from cooks to culinary entrepreneurs.

We begin with New Orleans chef Alon Shaya, who recently launched a new company, Pomegranate Hospitality. Alon describes his path, starting from unassuming culinary origins in Philadelphia, to his tenure at Domenica, and finally, to the evolving theory of Diasporic foodways that underlies his two new modern Israeli restaurants, Saba and Safta.

Restaurant, Food, Drink, DiningPoppy TookerSeptember 15, 2018Chef Alon Shaya, Alon Shaya, Pomegranate Hospitality, Domenica, Saba, Safta, Ari Weinzweig, Zingerman's, Chef John Currence, John CurrenceComment

Stories From The Back Of The House

Behind every great restaurant is a great chef. But that chef would be nothing without the scores of people in the front and the back of the house who turn a meal into a memorable experience. On this week's show, we get to know two unsung heroes of hospitality in New Orleans.

Food, Drink, Dining, RestaurantPoppy TookerSeptember 1, 2018Serigne Mbaye, Commander's Palace, Poppy Tooker, Louisiana Eats, Cliff Hall, New Orleans Fish House, Tory McPhail, Sterling Constant, Antoine's Restaurant, Bob Hope, Jackie Gleason, Edwin Edwards, Rick BlountComment

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