Dorothy Cann Hamilton is the Founder & CEO of the International Culinary Center (founded as The French Culinary Institute in 1984). A respected leader in the education and culinary worlds, Ms. Hamilton is past Chairman of the James Beard Foundation, was the IACP’s Entrepreneur of the Year in 2013 and in 2015 was awarded the Legion of Honor from the French government and was inducted into the Academy of Distinguished Entrepreneurs by Babson College. She is a mentor for business accelerator Food-X and the creator and host of the PBS television series and weekly radio show, Chef’s Story, and is author of the book Love What You Do.
Episode 128: Tribute to Dorothy Cann Hamilton
Thanks for listening to and supporting Chef's Story over the years. As many of you know, on September 16, 2016 we lost our dear friend and host of Chef's Story, Dorothy Cann Hamilton. She, among many things, was one of the most respected culinary leaders in the world. Dorothy founded the French Culinary Institute in Manhattan in 1984, which later became the International Culinary Center. Ask anybody she knew or worked with – Dorothy was a beacon of light. Her uncontrollable smile, her infectious laugh, and her love of life is how we remember her at Heritage Radio Network. As we end the year, we want to reflect on Dorothy's work with us, and share some of her on-air personality with you. Thanks for listening, and Happy New Year.
Episode 127: Michael Coury
This week on Chef's Story, host Dorothy Cann Hamilton sits down with Chef Michael Coury, executive chef of OTG Management, a hospitality group that operates more than 200 restaurants and retail concepts in 10 airports across North America. While its competitors often focus on attracting licensed and franchised restaurant brands, OTG maintains full control over almost all of its restaurant concepts, which allows its menus to quickly react to changes in consumer needs.
As Concept Chef, Michael sets the culinary direction for the company. He has assembled some of the region’s hottest chefs to lend their talents to OTG’s restaurants. Coury is a graduate of The French Culinary Institute in New York City and attended the California Sushi Academy, working side by side with Master Sushi Chef Toshi Sugiura. Before joining OTG, he taught at Toscana Saporita in Tuscany and worked with celebrity chefs Mario Batali, Todd English, Charlie Trotter, Jacque Torres, and Alfred Portale.Through his creativity, passion, and unique understanding of food, he has earned two stars from The New York Times, published recipes in La Cucina Italiano and has been featured in Italian Cooking and Living magazine.
Episode 126: Ignacio Mattos
This week on Chef's Story, Dorothy Hamilton sits down with Chef Ignacio Mattos. The episode was recorded in front of a live studio audience at the International Culinary Center.
Born in Uruguay and mentored by South American grilling master Francis Mallman as well as Slow Food legend Alice Waters at Chez Panisse, Ignacio has earned critical acclaim for his signature style of bold seasonal food. Bon Appetit named him a 2012 tastemaker. The same year, his work at Isa in Williamsburg yielded a James Beard Award nomination for Best New Restaurant of the Year. He was also the chef at New York’s beloved Il Buco.
Episode 125: Douglas Keane
This week on Chef's Story, ICC president Erik Murnighan interviews Chef Douglas Keane.
Douglas Keane's interest in cooking developed as a young boy helping his mother in their Michigan kitchen. His desire to get a date in high-school, however, led him to enroll in a culinary class, where he scored the date, but also realized he wanted to cook. Close family friend and renowned hotelier, Stan Bromley, further influenced his desire, encouraging him to enroll at Cornell University's School of Hotel Administration, where his fascination for the culinary arts took over. After graduating with a degree that would allow him to work in any hotel of his choosing, he decided to follow his heart to the kitchen.
Currently, Douglas operates the Healdsburg Bar & Grill, and earned the title of Top Chef Master in the show's season 5 finale.
Episode 124: Ed Hardy
This week on Chef’s Story, host Dorothy Cann Hamilton sits down with Ed Hardy, a graduate of the French Culinary Institute and one of Washington D.C.'s top ten chefs to watch in 2016, according to UpOut.
Ed tells us all about his upbringing in Richmond, Virginia and the path that lead him to food truck success in the nation's capital.
Episode 123: CJ Reycraft
This week on Chef's Story, host Dorothy Cann Hamilton sits down with CJ Reycraft, a graduate of the French Culinary Institute and Chef/Managing Partner of Amuse, where classic French cuisine gets a modern update.
Westfield has become one of three American chefs -- and the first ever from New Jersey -- to be given the prestigious Prix au Chef de L’Avenir (Leading Chef of the Future) Award, by the International Academy of Gastronomy.
Let the sChefs speak!
The show has very interesting guests (mostly), but it's hard to hear what they have to say because Dorothy interrupts constantly. Lady: the show is NOT about you! Let them speak. Also, sometimes the audio quality is bad, they need better engineers and/or equipment. Nevertheless, a fun podcast, especially since I'm not a cook.
Worst audio ever
I really want to like this podcast, but it's so badly mixed it's nearly unlistenable. I can here every single thing the interviewer is doing -- tapping pens, shuffling papers, swallowing hard, making other gross mouth noises, whether in agreement or whatever. It's so distracting. During the David Waltuck episode, the commercial break wasn't even over when the interview came back on, so I missed 30 seconds of what seemed like it was a really interesting story. No Bueno. Most everything else on heritage radio network is pretty legit, so in not sure what gives. But this needs to be fixed.
Come on now Dorothy
Dorothy, please learn how to speak into a microphone properly. This pod is 5 stars if you mute it while Dorothy speaks. -1 due to the horrible audio, -1 for her cheeky interview style, -1 for her huffing and puffing into the mic… Come on now Dorothy, do us all a favor and back off.