Martha Stewart Living Radio: The Radio Blog

A Day in the Life of a Chef

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Yesterday, "Cooking Today" welcomed to the studio, acclaimed chef and owner of the Altamarea Group, Michael White. Joined by cookbook writer and collaborator, Andrew Friedman, and chef and food personality Eddie Huang Michael had a terrific first broadcast filled with great tips for up-and-coming chefs.

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Andrew Friedman - founder & chief contributor to Toqueland.com and chef and restaurateur, Michael White.

1 Andrew Friedman - founder & chief contributor to Toqueland.com and chef and restaurateur, Michael White.

BaoHaus chef and owner, Eddie Huang with chef Michael White.

2 BaoHaus chef and owner, Eddie Huang with chef Michael White.

Andrew is the founder and chief contributor of Toqueland, a website that offers a behind the scenes look into the day-to-day life of chefs. While it is not a food website, Andrew admitted from time to time it does include food reviews. In addition to being founder of this website, Andrew has also collaborated on and written over 25 cookbooks. He explained that collaborating just means that when a cookbook is written, he is doing the writing while the chef is coming up with the recipes for the book. His latest project? An upcoming cookbook with Chef White called "Cook Like an Italian."

Michael was then joined by chef and owner of New York's BaoHaus Restaurant, Eddie Huang.  The menu at BaoHaus focuses mainly on Taiwanese street food delicacies, and a popular dish is the open-faced Bao that looks like a fluffy, soft taco. Eddie has plans to expand his restaurant, but was quick to point out he would rather offer quick, grab-and-go service than a sit down restaurant. He is passionate about giving his customers a genuine street food experiences, at any hour of the day.

In our "Made to Order" segment, Michael shared tips straight from the menu of his new pizzeria, Nicoletta. He explained that making your own pizza dough is a simple enough process for anyone to do at home! He explained the reason he loves pizza is because you can choose any toppings you want, and whatever you put on is what you get out of it. Michael emphasized that in order to have the perfect pizza, you really just need to use good, fresh ingredients.

If you missed yesterday's show, you have another chance to catch it today at 3 and 6 p.m. ET.

“Cooking Today,” is live each Monday, Wednesday, and Friday at 3 p.m. ET / 12 p.m. PT, on Sirius XM 110. Tune in Friday, July 6,  as Time magazine columnist Josh Ozersky, and Altamarea's pastry chef Bob Truitt, and beverage directors Francesco Grosso and Hristo Zisovski join Michael in the studio!

Andrew Friedman discusses what he does when collaborating with chefs to write cookbooks.

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Eddie Huang offers his advice for those who are just starting out in the restaurant industry.

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Michael White discusses how to choose the right amount of toppings to make the perfect pizza.

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Comments (1)

  • Is there a recipe for the pizza dough and especially the PIZZA STARTER ? Where can I locate a recipe for these? Tks, Kathy

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