42 分鐘
Next Great American Chef/Boston Next Great American Chef
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- 飲食
In the inaugural episode of the podcast, host John Rudolph and local expert Brenda Nguyen, writer of the blog Wandering Boston Eater, chat with the winner of NGAC/Boston, Matthew Singer, Chef de Cuisine at Bar Mezzana. Among the topics — what it’s like to cook for Bostonians, Singer’s work ethic and his favorite restaurants. John and Brenda sample three “incredibly delicious” crudo dishes prepared especially for them by Signer. Bar Mezzana also features an excellent assortment of pasta dishes, which Singer says he could eat “every day.” Nguyen discusses food trends in Boston, including the rise in Vietnamese and other Asian cuisines and identifies a seafood restaurant that you won’t want to miss. In addition to announcing the Next Great American Chef/Boston, the episode reveals its two Honorable Mention chefs: Sarah Murphy, the owner and pastry chef at Vinal Bakery and Lucas Sousa, Chef de Cuisine at Menton. This episode was sponsored by Cambridge School of Culinary Arts, https://cambridgeculinary.com and Feet in 2 Worlds, http://www.fi2w.org/ .
In the inaugural episode of the podcast, host John Rudolph and local expert Brenda Nguyen, writer of the blog Wandering Boston Eater, chat with the winner of NGAC/Boston, Matthew Singer, Chef de Cuisine at Bar Mezzana. Among the topics — what it’s like to cook for Bostonians, Singer’s work ethic and his favorite restaurants. John and Brenda sample three “incredibly delicious” crudo dishes prepared especially for them by Signer. Bar Mezzana also features an excellent assortment of pasta dishes, which Singer says he could eat “every day.” Nguyen discusses food trends in Boston, including the rise in Vietnamese and other Asian cuisines and identifies a seafood restaurant that you won’t want to miss. In addition to announcing the Next Great American Chef/Boston, the episode reveals its two Honorable Mention chefs: Sarah Murphy, the owner and pastry chef at Vinal Bakery and Lucas Sousa, Chef de Cuisine at Menton. This episode was sponsored by Cambridge School of Culinary Arts, https://cambridgeculinary.com and Feet in 2 Worlds, http://www.fi2w.org/ .
42 分鐘