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Interview with Chef Alex Hong of Sorrel
Manage episode 336206235 series 3324264
A tartalmat a Stoveside Stories biztosítja. Az összes podcast-tartalmat, beleértve az epizódokat, grafikákat és podcast-leírásokat, közvetlenül a Stoveside Stories vagy a podcast platform partnere tölti fel és biztosítja. Ha úgy gondolja, hogy valaki az Ön engedélye nélkül használja fel a szerzői joggal védett művét, kövesse az itt leírt folyamatot https://hu.player.fm/legal.
Chef Alex Hong was born in Colorado and first discovered his passion for cooking through his aunt and uncle, a pair of Missouri farmers who shared homegrown organic produce with him. He attended Culinary Institute of America (CIA) in Hyde Park, New York; also staged at the Jean-Georges restaurant in the city. He also worked at Quince in San Francisco under the legendary Chef Tusk at all stations, and learned the art of hand-made pasta over the course of three years.
After working as a personal chef and starting a pop-up at Hotel Rex in Union Square, he met Colby Heiman and the partners began the process of opening Sorrel Restaurant.
A year and a half after its opening, Chef Hong was nominated for a James Beard Award and secured a Michelin star.
In this episode, Chef Hong discusses the path to owning his restaurant and how he build different courses.
Don't miss this Stoveside Chat - and bon appetit!
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