The Front Burner kicks off its debut episode with an all-star trio of guest chefs ready to dissect the most pressing issues facing the pro-cooking trade as we embark on 2016. Amanda Cohen of New York City’s Dirt Candy, Gavin Kaysen of Minneapolis’ Spoon and Stable, and Harold Moore of the late, great Commerce restaurant, discuss what it takes to achieve longevity in the current climate, and in different markets. And in our Shop Talk segment we discuss the emotional, practical, and creative ups and downs of time away from the kitchen. Would I have been as relevant in New York as I am in Minneapolis? I dont think so. I mean, here I can create a different point of view that people are willing to listen to. [28:40] --Gavin Kaysen on The Front Burner andnbsp;
_ The Front Burner _ kicks off its debut episode with an all-star trio of guest chefs ready to dissect the most pressing issues facing the pro-cooking trade as we embark on 2016. Amanda Cohen of New York City’s Dirt Candy, Gavin Kaysen of Minneapolis’ Spoon and Stable, and Harold Moore of the late, great Commerce restaurant, discuss what it takes to achieve longevity in the current climate, and in different markets. And in our Shop Talk segment we discuss the emotional, practical, and creative ups and downs of time away from the kitchen.
“Would I have been as relevant in New York as I am in Minneapolis? I don’t think so. I mean, here I can create a different point of view that people are willing to listen to.” [28:40]
–Gavin Kaysen on The Front Burner