JBF on the Air: David Chang

Momofuku's David Chang on Taste Matters with Mitchell Davis

 

Internationally renowned for his eclectic Momofuku empire, David Chang is constantly questioning the intuition of taste. On yesterday’s exciting episode of Taste Matters, the 2013 Outstanding Chef award winner joined host Mitchell Davis in the studio to talk about neglected flavors, agriculture, and the rapidly expanding Momofuku brand. The pair discussed why contemporary diners are obsessed with the idea of umami, how palates differ around the world, how Chang brought kimchi into the everyday culinary landscape, and why he believes the Internet has been detrimental to food culture. Listen below to learn more!

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JBF on the Air: Good Times at Gotham

Gotham Bar and Grill's Bret Csencitz and Ron Paprocki on Taste Matters with Mitchell Davis

 

On yesterday's episode of Taste Matters, JBF's Mitchell Davis got the inside scoop on one of New York City's most iconic restaurants, Gotham Bar and Grill. Managing partner Bret Csencitz and pastry chef Ron Paprocki joined Mitchell at Heritage Radio Network's Brooklyn studios to discuss how they've adapted to new dining trends, keeping their tables as packed as ever. To learn more about the nearly 20-year-old restaurant, the talent behind its success, and its refreshingly accessible contemporary American cuisine, listen below.
 

 

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JBF on the Air: Tsukiji Fish Market

JBF's Mitchell Davis talks about Tsukiji Fish Market on Taste Matters

 

On this week's episode of Taste Matters, JBF's Mitchell Davis brings us behind the scenes at the famous Tsukiji Fish Market in Tokyo, Japan. As the largest wholesale fish and seafood market in the world, it handles more than 400 different types of seafood, ranging from tiny sardines to giant tuna—and even some of the most expensive caviar on the market. Mitchell explains the logistics behind Tsukiji, how the goods are transported to restaurants around the globe, and how the quality of distribution differs between Japan and the United States. Listen below to learn more!

 

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JBF on the Air: Gabriella Gershenson

Gabriella Gershenson on Taste Matters with Mitchell Davis

 

On yesterday’s episode of Taste Matters, Gabriella Gershenson joined JBF’s Mitchell Davis in the studio to talk about her latest gig as food writer and editor for Every Day with Rachael Ray magazine. She talks about the evolution of food television and the magazine’s goal of creating a fun, easy read that appeals to home cooks. Her writing also appears in The New York Times, San Francisco Chronicle, The Boston Globe, Edible Manhattan, and several other publications. She also appears as a judge on the Food Network’s 24 Hour Restaurant Battle. Listen below to learn about Every Day with Rachael Ray’s upcoming September issue, her favorite cannoli recipe, and the restaurants on Gabriella’s radar:

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JBF on the Air: Joshua Skenes

 

On this week's episode of Taste Matters, host Mitchell Davis welcomed Joshua Skenes, executive chef and co-owner of San Francisco's Michelin-starred Saison. Skenes talked about his quest for finding inspiration in flavors and textures, his holistic approach to cooking, and how to tap into the origin of each ingredient in a dish. Known for his innovative culinary technique, Skenes has garnered widespread acclaim on a national level, and was named one of Food & Wine's Best New Chefs of 2011. Want to know more about Saison and the food scene in San Francisco? Listen below!

 

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JBF on the Air: Dana Cowin

Food & Wine's Dana Cowin on Taste Matters with Mitchell Davis

 

Ever wonder what it’s like behind the scenes at Food & Wine? On last week’s episode of Taste Matters, host Mitchell Davis was joined by the magazine’s editor-in-chief, JBF Award winner Dana Cowin, who talked about the constantly evolving landscape of technology in publishing, the unique field of food journalism, and her forthcoming book, Mastering My Mistakes in the Kitchen, which is set to publish in 2014. Listen below to learn more!

 

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JBF on the Air: Gabriella Ganugi

Gabriella Ganugi on Taste Matters with Mitchell Davis

 

On this week's Italy-themed episode of Taste Matters, Mitchell Davis was joined by chef and educator Gabriella Ganugi, founder of the Palazzi Florence Association for International Education. With academic programs in culinary arts, food science management, interactive digital media, and more, students gain an intimate knowledge of Italian culture through field trips and first-hand experiences with traditional Italian cuisine. Gabriella and Mitchell discuss the differences between Italian and American culture, as well as how her school's unique curriculum teaches students about the history of food through the lens of Italian cuisine. Gabriella also holds a doctorate in architecture and has lectured extensively at hospitality schools around the world. Listen below to learn to more:

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JBF on the Air: Amy and Mike Mills

 

On last week's smokin' hot episode of Taste Matters, Amy and Mike Mills of the legendary 17th Street Bar & Grill joined Mitchell Davis to talk all things 'cue. They discussed regional differences among barbecue style, the art of achieving perfect flavor, and their mission to bring small-town barbecue culture to New York City. Listen below to learn more:

 

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JBF on the Air: Daniel Rose

Daniel Rose on Taste Matters with JBF's Mitchell Davis

 

Ever wonder what it's like for an American ex-pat chef in France? On yesterday's episode of Taste Matters, Mitchell Davis was joined by Daniel Rose, chef and owner of the acclaimed Spring restaurant in Paris. The pair discussed the importance of cooking in French culture, the parallels between Rose's culinary and philosophy studies, his experience as a young cook in France, and what excites him about today's culinary landscape. Listen below to learn more!

 

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JBF on the Air: Dave Arnold

Mixologist Dave Arnold on Taste Matters with Mitchell Davis

 

On this week's episode of Taste Matters, Dave Arnold, who presides over the forward-thinking mixology program at New York City's Booker and Dax, joined Mitchell Davis to discuss the true meaning of being a chef, mixologist, and food enthusiast. From finding inspiration in local ingredients to using high-tech equipment, chefs are inventing new dishes, techniques, and crafts to keep up with the rapidly expanding industry. Dave also explains how home cooks are evolving, as well—with the vast amount of information available online, people are learning to cook and bake through experimentation at home rather than from first-hand instruction. Listen below to learn more:

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