This Week in Food

This Week in Food #317: Cake Mixing Methods

Sat, 21 Jan 2012 10:02:14 +0000

This week I am back in the podcast office by myself and I'm talking cake. Pie is for the holidays and cake is great for those long winter nights. Today I delve into the mixing of cakes, specifically the modified muffin method and the creaming method. I visited the Olive Mediterranean Grill twice this week and I have a review for you. Check back next week when we get into more mixing methods, fillings and icings. Thanks for listening and we'll see you next week.

This Week in Food #316: Audio Buffet

Sat, 14 Jan 2012 05:21:49 +0000

This week I'm all alone in my office thinking about grilling even though there's 4 inches of snow on the grill. Weber grill's customer service is some of the best! I also muse on energy bars and corned beef sandwiches. We take a look at some blogs like David Libowitz's from Paris. Thanks for listening and we'll see you next week.

This Week in Food #315: What's There to Eat in Chicago

Sat, 07 Jan 2012 06:38:21 +0000

This week Chef Wook Kang and I explore the dining scene in our neighborhoods. We ate all over town this week and we give you some suggestions as to where to find some interesting food in Chicago. We visited San Soo Gab San on the North side, Frankie Scallopine in the Bloomindales buildings. We also talk about the end of Charlie Trotter's restaurant in Lincoln Park. What's there to eat in Chicago? You tell us! Thanks for listening and we'll see you next week.

This Week in Food #314: Christmas Recap

Sat, 31 Dec 2011 05:48:11 +0000

This week Chef Wook Kang and I get together to talk about what happened at Christmas; what we ate and what we saw. We also take a look forward as to what we are going to do in the new year. We make some resolutions. Help us keep them. Enjoy the show and we'll see you next week. Thanks for listening.

This Week in Food: 313: Music for Christmas 2011

Sat, 24 Dec 2011 04:33:00 +0000

Here's some music for your Christmas day. It's not specifically Christmas music. It's from Superfan 2011. You'll love the ska, jazz and rockin' good tunes. Thanks for listening and we'll be back to the food next week.

This Week in Food #312: New Burgers

Sat, 17 Dec 2011 08:09:44 +0000

This week I am alone again. I recap the semester passed and how the classes went and how you can relate it to the way you cook. I also talk about the new burger joints you'll find in Chicago. The meat and other ingredients are upscale and so is the price. It's worth it. Thanks for listening and we'll see you next week.

This Week in Food #311: Trends for 2012

Sat, 10 Dec 2011 02:08:37 +0000

This week, Chef Wook and I look at the new American Culinary Federation predictions for trends in 2012. It focuses on children's food in restaurants and in keeping it local at all costs. We discuss our takes on what we think are the trends for 2012 as well. Thanks for listening and we'll see you next week.

This Week in Food #310: Christmas for Cooks

Sat, 03 Dec 2011 04:33:00 +0000

This week Chef Wook Kang and I discuss some interesting listener mail, the World's Aids Day Benefit at "For the Love of Chocolate and what you might like to get the cook on your Christmas gift list. We come up with some non-traditional ideas for you and your loved ones. Thanks for listening and we'll see you next week.

This Week in Food #309: American Meal

Sat, 26 Nov 2011 04:16:00 +0000

This week we explore the American meal through a video Chef Wook and I produced. We made roasted chicken, blanched broccoli, roasted potatoes and caramel walnut brownie. Sounds pretty good doesn't it? We show several essential cooking techniques including roasting, trussing, blanching, baking and some more. Come join us as we make dinner! Thanks for watching and we'll see you next week.

This Week in Food #308: Thanksgiving Ideas

Sat, 19 Nov 2011 04:56:14 +0000

This week we offer some great ideas for Thanksgiving day. You don't have to compete with Martha Stewart to have a great time. We talk about cooking the bird, some interesting sides and a look into how to make great pie. Thanks for listening and we'll see you next week.

This Week in Food #307: Got a Full Belly Shack

Fri, 11 Nov 2011 19:37:00 +0000

This week we visited Belly Shack, Bill Kim's restaurant under the el here in Chicago. Wook and our friends enjoyed ourselves quite a bit. I also talk about the great new classes I'm teaching. They are quite engaged but they struggle with baker's percentage. I explain it for you. Thanks for listening and we'll see you next week.

This Week in Food #306: French Restaurants

Sat, 05 Nov 2011 03:38:20 +0000

This week Chef Wook and I start with an e-mail from a listener who is interested in finding great French restaurants here in Chicago. Chef Wook worked at one of the best in the city, Le Nomade. So we have lots to talk about. We also look into menu labeling. Of course we talk about what we have been eating this week. Thanks for listening and we'll see you next week.

This Week in Food #305: Listener Mail October

Sat, 29 Oct 2011 06:50:55 +0000

This week, Chef Wook, my wife Margie and I take a trip to Romeoville for fried chicken at White Fence Farm. I have been going there for over 40 years. It's a down home experience and we take you with us. We also answer some of our voluminous listener mail. Thanks for listening and we'll see you next week.

This Week in Food #304: Cobblers

Sat, 22 Oct 2011 07:36:55 +0000

This week is a solo session with Chef Tom. I talk about how easy it is to dress up fall and winter fruit. The cobbler is a great dessert to make and simple too. I give you the recipe that we used at the Ritz-Carlton Chicago years ago. I also talk about crisps, betties and topping for fruit like streusel. Thanks for listening and supporting the show. We'll see you next week.

This Week in Food #303: Books

Sat, 15 Oct 2011 04:46:12 +0000

This week Chef Wook and I talk about the books that should be on your shelf in the kitchen. Certain books are go-to books for us. We give you some idea of which ones are essential to us as cooks. We also talk about what we have been eating this week and where. Thanks for joining us and we'll see you next week!

This Week in Food #302: Swiss Chocolate

Sat, 08 Oct 2011 05:36:10 +0000

This week I welcome Karyn Hobfoll to the podcast loft. We talk chocolate and specifically Swiss chocolate. It is some of the best in the world. My wife and I just took a trip to Switzerland and tasted several different types of chocolate. Karyn and I talk about how the chocolate is made, distributed and marketed. Finally, we have a tasting of different chocolates. Thanks for joining us and we'll see you next week!

This Week in Food #301: Everything Else

Sat, 01 Oct 2011 05:47:52 +0000

This week I'm back from vacation and I sit down with Chef Wook for a quick podcast to catch up on what's been going on here at school and elsewhere. We talk about new classes and foods we have been enjoying. There's a letter from a listener about flour and we talk a little sanitation. By the way, there's a problem with the audio that we are aware of. I apologize for that. It will be corrected on next week's show. Thanks for listening and we'll see you next week.

This Week in Food #300: Switzerland

Sat, 24 Sep 2011 01:51:51 +0000

This week I'm in Switzerland! My wife, Margie and I take an annual trip somewhere fun and this year we made it to Europe. We had a great trip and I talk about some of the interesting food and travel we encountered along our way. I take you to Zermatt, Montreux and Zurich. Auf Weidersehen and we'll see you next week. Thanks for listening.

This Week in Food #299: Earliest Food Experiences

Sat, 17 Sep 2011 04:26:00 +0000

This week, Chef Wook and I regress back to when we were kids. Everyone has some sort of early food experiences. We talk about our first forays in to the kitchen. We also look back at the restaurants that formed our idea of good professional food. Come on back with us. Send us your earliest food memories and we'll see you next week.

This Week in Food #298: Le Cordon Bleu North America

Sat, 10 Sep 2011 03:36:00 +0000

This was a very special week at school. We had instructors in from all around the country. Every Le Cordon Bleu North America school was represented at our school. We also hosted co-training by Chef Herve Chabert and Chef Ed Leonard. We had a great time making and learning new teaching and cooking techniques. We also made some good new friends. Chefs Rebecca Johnson and Robert Cipriano join me for a lively talk about what went on this week. Thanks for listening and we'll see you next week.

This Week in Food #297: Salt

Sat, 03 Sep 2011 05:25:00 +0000

This week we talk about salt and how it has become an actual menu item. Some restaurants are adding more salt when we as a nation should be cutting back on salt. Why is this? Chef Wook Kang and I delve in to salt as a selling point. We also talk about the Cheesecake Factory and the North Pond Cafe. Thanks for listening and downloading. We'll see you next week.

This Week in Food #296: Side Dishes

Sat, 27 Aug 2011 05:48:00 +0000

This week we talk about what we have been eating this week around town. We also look into side dishes at area restaurants. Some are as good and as filling as the entrees. Let us know what your favorite side dishes are. Can you make a dinner from just side dishes? I can and have. Thanks for joining us this week. We'll see you next week!

This Week in Food #295: Great Hotels and Restaurants

Sat, 20 Aug 2011 02:06:54 +0000

This week Chef Wook and I have been out and about. We've been tasting summer's bounty at our local Chicago restaurants. We talk about some of our great Chicago hotels including the Drake and the reopening of the Pump Room at the Ambassador East. Thanks for joining us this week; we'll see you next week.

This Week in Food #294: My Diet

Sat, 13 Aug 2011 02:01:05 +0000

This week, I'm by myself and that's kind of fitting. I talk about myself and food. You see, I've taken on a new way to eat for me. I eat differently this year than last. So many folks have asked how I was able to lose the weight I did. Today, I explain my diet to you. Thanks for listening and we'll see you next week.

This Week in Food: Making French Bread

Sat, 06 Aug 2011 05:02:00 +0000

This week, I fulfill a request for a video on how to make French bread. Well, here it is. It's very simple to make. you should try it. Don't worry about having the exact ingredients or equipment I have. Just make some bread and have some fun! You can do it. Thanks for watching and we'll see you next week.

This Week in Food #292: Wook and Tom's Food Adventure

Sat, 30 Jul 2011 05:39:08 +0000

This week, Chef Wook and myself traveled to the south side of Chicago for some good old fashioned street food. We went to Fat Johnnie's on Western Avenue for some dogs and to 95th and the river for some smoked fish. What a fun day it was. The food was just fine but you'll hear about that on the podcast. We answer some listener mail and welcome a new friend to the podcast family. Thanks for listening and we'll see you next week.

This Week in Food #291: Burgers

Sat, 23 Jul 2011 04:46:00 +0000

The American burger is hard to beat as one of the great sandwiches. We sure know how to do them. Both in quantity and quality. This week, Chef Wook and I talk about how you can make your own great burger. I give some tips on making good hamburger buns and we take you to some of our favorite places for burgers. Thanks for joining us. We'll see you next week.

This Week in Food #290: Fish Farm

Sat, 16 Jul 2011 04:14:18 +0000

This week Chef Wook and myself debate the benefits and problems associated with farming fish. I take the stand that fresh wild fish is better and Wook feels that farmed fish is better. Listen as we take on a very contraversial subject. On a lighter note, we also talk about what we have been reading and answer some listener mail. Thanks for joining us this week and we'll see you next week.

This Week in Food #289: Ottolenghi and Food Choices

Sat, 09 Jul 2011 02:13:03 +0000

Yotam Ottolenghi is a restauranteur in London who has written a new book called "Plenty" Chef Wook Kang and I discuss it and the vegetarian choices it suggests. We also talk about dinner parties and our visits to Chicago's newest restaurant additions. Thanks for listening and we'll see you next week.

This Week in Food #288: Summer Music 2011

Sat, 02 Jul 2011 04:47:00 +0000

This week we explore the state of independent music. I pull some tracks from the web and we have some fun. You'll hear some bands you know and many you don't know. It's our twice annual dip into musical fun. Thanks for joining us and we'll be back next week with more news and opinion on the state of food.

This Week in Food #288: Summer Music 2011

Sat, 02 Jul 2011 04:47:00 +0000

This Week in Food #287: Microgreens and Poached Shrimp

Sat, 25 Jun 2011 06:03:12 +0000

This week Chef Wook Kang is back with me talking about a variety of subjects. We begin with banana bread and move on to poached shrimp, microgreens and much more food. Do you think restaurants are getting too casual? Do you think food grown locally is better? Well, we discuss those subjects as well. Thanks for joining us and we'll see you next week.

This Week in Food #286: Peter Mondavi from Charles Krug Wines

Sat, 18 Jun 2011 05:02:15 +0000

This week we welcome Peter Modavi from Charles Krug wines. He sat down with Chef Karyn, Chef John and myself to talk about his winery and the history of California wines. His family casts a very long shadow in the Napa valley and so do his wines. Thanks for joining us and we'll see you next week.

This Week in Food #285: Food News for June

Sat, 11 Jun 2011 03:52:49 +0000

This week, Wook Kang is back for another thrilling episode of This Week in Food. We talk about all the doings here at school, the bread guild and the fun extra classes we are doing. We talk about foods that make you sleep better and how Americans don't want to pay extra for healthy food. I would, wouldn't you? We throw in some meat marinade and vinaigrette recipes and so much more. Happy cooking and we're happy you decided to join us today. Have a great week.

This Week in Food #284: LIncoln Park Conservatory

Sat, 04 Jun 2011 06:40:23 +0000

This week I’m solo, just Chef Tom out in front of the Lincoln Park Conservatory adjacent to the Lincoln Park Zoo. It’s a gorgeous day here in Chicago. I wanted to talk about some things that were on my mind. First, a bit about Mark Bittman, the New York Times columnist on food. I talk about his writing and his apps for the iPhone. I also talk about upcoming guest. And lastly, I talk about how food lovers can use and enjoy Twitter. Have a great week! We’ll see you right back here. Thanks for listening!

This Week in Food #283: Asian Market Tour

Sat, 28 May 2011 04:41:00 +0000

Chef Wook Kang and I took a trip to visit an Asian Market on Chicago's Northwest side. We found so much: a restaurant with great food, produce, seafood, reasonable meats and an equipment store. So much was crammed in a very tight space. We'll tell you all about it. Thanks for listening and we'll see you next week.

This Week in Food #283: Asian Market Tour

Sat, 28 May 2011 04:41:00 +0000

This Week in Food #282: Vegan

Sat, 21 May 2011 02:28:11 +0000

This week we welcome Gabrielle Lewin, one of our favorite students, to the podcast loft. Chef Wook Kang and I talk to Gabby about coming to Le Cordon Bleu, her vegaanism and how she cooks. We read some listener mail and generally have fun. Thanks for listening and we'll see you next week.

This Week in Food #281: Confidence

Sat, 14 May 2011 01:24:55 +0000

This week I'm all alone but I am inspired by a presentation I saw at school this morning. It was by a man named Greg Bell. No, he's not a chef but he did cook up some great stuff. He talked about goals, confidence and miracles. He was great. I talk about some of the ideas he put forth. I also take some listener mail and show you why I have the best listeners in the world! See you next week and thanks for listening.

This Week in Food #281: Confidence

Sat, 14 May 2011 01:24:55 +0000

This Week in Food #280: Brain Food

Sat, 07 May 2011 02:31:41 +0000

What foods can you eat that will slow the deterioration of your brain power? That's a big subject. Chef Wook Kang and I talk about that and much more. We talk about a new online vinegar and olive oil store called The Filling Station and the Royal wedding cake. Thanks for joining us and we'll see you next week.

This Week in Food #279: Gadgets

Sat, 30 Apr 2011 04:48:00 +0000

Chef Wook is back in the saddle this week. We talk about the subject of gadgets for the kitchen. We don't talk about the normal ones. For instance, Chef Wook's favorite gadget is the spork! I have an affinity for great rolling pins and plenty of spatulas. What's your favorite? Let us know and we'll put in on the next podcast. Thanks for listening and we'll see you next week.

This Week in Food #278: High School Food Service

Sat, 23 Apr 2011 05:16:49 +0000

I'm not feeling so great today because I have a cold. It's a short one about my experience in the fast food industry. I was inspired to talk about this because Mc Donalds hired 50,000 workers in one day at 14,000 outlets. That's great for the economy but is it good for high schoolers to start out in fast food. I think so. I also touch on the Taco Bell beef law suit. Thanks for listening and we'll see you healthy next week.

This Week in Food #277: High Altitude Baking

Sat, 16 Apr 2011 06:58:23 +0000

This week we talk about a new book by the folks at Tartine Bread in San Francisco. They have an easy way to make sourdough and I think it's great for beginners. I also talk about what I won't talk about: high altitude baking and gluten-free baking. These are two subjects that I get quite a lot of questions about. I'm not qualified to be an expert but I can point you in the right direction. Lastly, a story about baking in Ottawa, Canada. Thanks for listening and we'll see you next week.

This Week in Food #276: Recipe Creativity

Sat, 09 Apr 2011 05:27:00 +0000

This week, Chef Wook and I answer a question from one of our listeners, Eddie Hagler. Eddie asked us to talk about the art of changing a recipe to suit your tastes, situation or lack of/excess of ingredients that you can use. Wook suggests looking in your own cooler and pantry to figure out what to cook. You can with a little creativity. Use a recipe as a guide to be creative. Thanks for listening and we'll see you next week.

This Week in Food #275: Saute

Fri, 01 Apr 2011 19:56:36 +0000

This week Chef Wook and I examine the process of saute. It uses a small amount of fat and cooks the food very quickly. We also talk about food dyes, our favorite foods when we're very hungry and we look at real books versus electronic books. We thank you for listening and we'll see you next week.

This Week in Food #274: Poaching

Sat, 26 Mar 2011 05:49:50 +0000

This week, Chef Wook Kang and I discuss the interesting but seldom used technique of poaching. It involves immersing the food in water or flavorful stock. We also cover some food news about poisoning and muffin tops. Thanks for listening and we'll see you next week.

This Week in Food #274: Poaching

Sat, 26 Mar 2011 05:49:50 +0000

This Week in Food #273: CSA's and Innovation

Sat, 19 Mar 2011 03:53:20 +0000

This week Chef Wook and I talk about Community Supported Agriculture. I attended a party promoting this type of food distribution. We talk about other innovative ways people are working in the food industry. Marco Pierre White has something to say about Jamie Oliver and Chef Wook and I suggest our next great restaurant concepts. Thanks for listening and we'll see you next week.

This Week in Food #272: Trends 2011

Sat, 12 Mar 2011 04:23:07 +0000

Chef Wook Kang and I sit down to talk about the trends we see coming up for 2011. We see that smoke, duck fat and so many more thing will contribute to great food in restaurants and at home in 2011. Pick out your own favorite trend or send us ones we missed. Thanks for listening and we'll see you next week!

This Week in Food #271: Chain Restaurants

Fri, 04 Mar 2011 20:37:28 +0000

We're back this week with Chef Wook Kang. We look at chain restaurants, Chipotle adding Asian cuisine to their repetoire and a mini-review of a Chinese wing restaurant called 'Great Seas'. Thanks for joining us and we'll see you next week.

This Week in Food #271: Chain Restaurants

Fri, 04 Mar 2011 20:37:28 +0000

This Week in Food #270: Happy Mardi Gras

Sat, 26 Feb 2011 05:18:00 +0000

This week we're in New Orleans for Mardi Gras! Whoo hoo! Throw me some beads mister! Truly though, the reason to come to New Oreans is for the great food. We ate at Gautreau's, Radosta's and Antoine's. So much great food, I might not eat for a week(not likely) Join me as I take a stroll through New Orleans dining. Thanks for listening and we'll see you next week.

This Week in Food #269: French Pastry School Video

Sat, 19 Feb 2011 05:43:51 +0000

This week we visit the French Pastry School here in Chicago. Chef Pierre Zimmerman taught us many great ways to work with lean doughs and vienoisserie (rich flaky doughs). Here he demonstrates French bread, Danish and its shapes, brioche and several other breads. It's a very fast paced class so if you have any questions, drop me an e-mail and find out more. It was a fun class. I hope you like it. See you next week.

This Week in Food #268: Too Much Food

Sat, 12 Feb 2011 04:24:20 +0000

I'm all by myself again this morning. I dined at Fogo de Chao yesterday and it was an experience. I think you might be interested in what I have to say about it. I also talk about the problems with diet soda, the USDA report on what we eat and a quick Valentine's Day breakfast. Thanks for joining me for a bit. We'll see you next week.

This Week in Food #267: French Pastry School

Sat, 05 Feb 2011 05:56:02 +0000

Chef Wook and I are back this week digging out of the snow to do a podcast. We talk about the blizzard, roasting chicken and my class at the French Pastry School here in chicago. We also touch on king cake because Mari Gras is coming up at the end of the month. Thanks for listening and we'll see you next week.

This Week in Food #267: French Pastry School

Sat, 05 Feb 2011 05:56:02 +0000

This Week in Food #266: Food Potpourri

Sat, 29 Jan 2011 07:35:44 +0000

This week I'm all alone talking about a variety of topics. I cover what's coming up at school and where I'll be in the next few days. I also talk about the concept of gourmets, gourmands and foodies. Are you one of them? Lastly, I talk about the controversy over Taco Bell's beef in their tacos. See how you feel about the subject. Thanks for listening and we'll see you next week.

This Week in Food #265: Pizza and Crockpots

Fri, 21 Jan 2011 18:17:06 +0000

Chef Wook Kang and I talk about our week in food. I have been getting so many requests to talk more about pizza. I love to talk about pizza. This week, I give you the basics and nothing more. We also talk about a visit to a local Korean taco restaurant and how to use a crockpot. What a week! Thanks for listening and we'll see you next week.

This Week in Food #264: Restaurant Awards

Sat, 15 Jan 2011 02:28:28 +0000

The Chicago Tribune awards restaurants and chefs for excellence. Chef Wook Kang and I talk about some of our favorites. We also define what makes an award winning property. Lastly, we talk about the interiors of restaurants; good ones and bad ones. Thanks for listening and we'll see you next week.

This Week in Food #263: School Break Dining

Fri, 07 Jan 2011 12:12:27 +0000

Chef Wook Kang and I are back in the new year talking about our dining experiences over our school break. We both ate at spectacular places. Mine was in Richmond, Virginia and Wook's was right here in Chicago. We also answer some listener mail. Thanks for joining us in the new year. See you next week.

This Week in Food #262: Winter Music

Fri, 31 Dec 2010 15:33:20 +0000

This week we go all music. I picked out some rockin' tunes for you to enjoy in the new year. Have fun and we'll be back to food next week. Thanks for listening.

This Week in Food #261: Merry Christmas Prime Rib

Sat, 25 Dec 2010 04:59:51 +0000

Merry Christmas from This Week in Food! It's a great time of the year to make a prime rib roast. Sure most folks will do turkey today but in the coming years, perhaps you might think of a change. I tell you how to do it. It's easy! I also talk about my students questions. Thanks for listening all year and we'll see you next year.

This Week in Food #261: Merry Christmas Prime Rib

Sat, 25 Dec 2010 04:59:51 +0000

This Week in Food #260: Dining Club

Sat, 18 Dec 2010 06:42:28 +0000

It's a solo session with Chef Tom this week. I'm wrapping up everything from old friends dining together and friends at school trying new cuisine. This week it's about trying something new and something traditional. Have fun with your food during the holiday season. Branch out and we'll see you next week. Thanks for listening!

This Week in Food #259: Sausage and Nutmeg

Sat, 11 Dec 2010 04:01:41 +0000

This week, Chef Wook Kang and I talk about what's going on for our Christmas break plans. There's lots going on. Then we talk about new sausage shops here in Chicago. I know, sausage in Chicago is a staple. That's right and so much more. Lastly, did you know the side effects from ingesting large quantities of nutmeg. I didn't until today. You may be surprised! Thanks for listening and we'll see you next week.

This Week in Food #258: Listener Mailbag

Sat, 04 Dec 2010 02:11:10 +0000

Chef Wook Kang and I answer some listener e-mail this week. It's been piliing up around here. We talk about former students and why you should go to cooking school if you want to and Rick Bayless and his restaurants. Finally, we take a question on the curious nature of what Chef Wook and I eat on a regular basis. Thanks for listening and we'll see you next week.

This Week in Food #257: El Paso Memories

Sat, 27 Nov 2010 03:50:34 +0000

Having eaten our fill at Thanksgiving dinner, I sat down with my sister-in-law, Rachel Weinstien to talk more about food. Rachel grew up in El Paso, Texas. I love talking about Southwestern and Tex-Mex food. She has memories of going across the border to Juarez, Mexico too. We talk about her food memories and how she cooks today. Thanks for listening. We'll see you next week.

This Week in Food #256: Challenge

Sat, 20 Nov 2010 06:19:02 +0000

It's a solo session this week on challenge in your kitchen life. I'm talking about the good kind of challenge. Too many times we go the safe route. I'm saying push yourself to be a better cook and you'll grow. I talk about some famous and not so famous folks who have been an inspiration to me in my life. Thanks for listening and we'll see you next week.

This Week in Food #255: Cult Restaurants

Sat, 13 Nov 2010 05:00:40 +0000

Chef Wook Kang is back this week to talk about cult restaurants. You know you have them in your town. People line up for up to an hour to taste great food. They have loyal followings and folks travel from far away to visit. We talk about a few of our favorites here in Chicago. I also celebrated my 50th birthday at one of my cult restaurants, BOKA. I talk about what a great dinner it was. Thanks for listening and we'll see you next week.

This Week in Food #254: Cooking at the Ronald McDonald House

Sat, 06 Nov 2010 06:56:16 +0000

This week I am all alone again in my home office. Last night I helped cook dinner at the Chicago Ronald McDonald House. We cooked for about 30 folks and they were very appreciative. I'll tell you all about the menu and how we prepared it. It was good old fashioned comfort food. I also take some listener mail. Thanks for listening and we'll see you next week.

This Week in Food #253: Italian Wine Tasting

Sat, 30 Oct 2010 04:26:23 +0000

Chef Karyn Hobfoll and I attended an Italian wine tasting this week. We tasted chiantis, prosecos and ammarones. They were spectacular. Chef Karyn tells us a bit about Italian regions, production styles and her favorites. We also touch on what's happening around school in our classes. Thanks for listening and we'll see you next week.

This Week in Food #252: Chef Herve Chabert on Sugar

Sat, 23 Oct 2010 05:43:00 +0000

Chef Herve Chabert was in all this week visiting from our sister school in Ottawa, Canada. His focus this week: sugar sculpture. I sat down with him and we talked about his carreer in food service and how sugar sculpture figures into the food industry today. Thanks for listening and we'll see you next week.

This Week in Food #251: Wine and Pastry Kings

Sat, 16 Oct 2010 04:15:35 +0000

This Week in Food #251: Wine and Pastry Kings This week, my friend and colleague, Chef Karyn Hobfoll joins me. She loves wine and how to enjoy it best. We talk about where she finds her favorites and how to search for some bargains. We were also treated to a screening of a new film, "Kings of Pastry". It stars some local pastry chefs. One of them was my boss years ago. We give the film a review and explore the world of the Meilleur Ouvrier de France. Thanks for listening and we'll see you next week.

This Week in Food #250: Chef Tom in NYC

Sat, 09 Oct 2010 06:56:05 +0000

This week I'm live from Broadway in New York City. We have had so many great food experiences here in NYC I just had to tell you about them. We visited old haunts and some newer ones like Anthony Bourdain's Les Halles. Come with me as we take a journey around Midtown Manhattan. Thanks for listening and we'll see you next week from Chicago.

This Week in Food #249: Facebook and French Bread

Sat, 02 Oct 2010 02:50:18 +0000

This Week in Food #249: Facebook and French Bread This week I am solo talking about Facebook. Today opens the Facebook movie so I take some time to tell you about a new blog. It's called Dinner is Served and it's hosted on Facebook. That's a good idea. Chef John Montanile and I are teaching a bread course during the next 6 weeks so I tell you how to make great French bread at home and professionally. You can do it if you have the patience. Try it, you'll like it. Thanks for listening and we'll see you next week!

This Week in Food #248: Sugar and Gastropubs

Sat, 25 Sep 2010 02:27:20 +0000

We're on our way to lunch. Where do we usually eat? At a gastropub, right? What's a gastropub? Chef Wook Kang and I talk about gastropubs and their proliferation in the last few years. We talk about the Green Door Tavern here in Chicago and many more. We talk about how to cut back on sugar in baking and cooking. And lastly, I answer some listener mail, one from my own Mom. Thanks for listening and we'll see you next week.

This Week in Food #247: Burgers and Buns

Sat, 18 Sep 2010 01:37:02 +0000

This Week in Food #247: Burgers and Buns Chef Wook Kang and I sit down to recount the week and the semester passed. I talk about two burger places that I visited this week and wonder about restaurant etiquette. Chef Wook has some comments on being a private chef and we finish talking about the Jewish holidays and what you bake for them. Thanks for joining us! We'll see you next week.

This Week in Food #246: Simplify

Sat, 11 Sep 2010 01:55:31 +0000

This Week in Food #246: Simplify This week I'm all alone talking about simplifying your life. I get down to the essence of how to enjoy food. We check out a great blog, ZenHabits.net. On it, the author lays out what he thinks will help you simplify your life. We cover sweets, meals, exercise and much more. Thanks for listening and we'll see you again next week.

This Week in Food #245: Hooray for Labor Day

Sat, 04 Sep 2010 05:01:00 +0000

This Week in Food #245: Hooray for Labor Day Hooray for Labor Day. It's the symbolic end to the summer season. I'm sorry for that but the food that goes with the holiday is great. Chef Wook Kang and I talk about the foods of the day. We look into the grilling, corn on the cob and of course potato salad. Thanks for listening and we'll see you next week.

This Week in Food #244: Egg Safety

Sat, 28 Aug 2010 04:53:00 +0000

This Week in Food #244: Egg Safety Wook Kang and I discuss doings at Le Cordon Bleu Chicago. We've started a new semester this week and there's lots going on. In the news, you can't help but notice all the buzz about the salmonella outbreak. Wook and I talk about how you can keep your eggs safe. I have lots of questions. Perhaps you can think about them and help me answer them. Thanks for listening and we'll see you next week.

This Week in Food #243: Navy Competition

Sat, 21 Aug 2010 05:36:24 +0000

This Week in Food #243: Navy Competition Last week was Navy week. Le Cordon Bleu chefs challenged the Navy chefs to a friendly competition. It was a lively 2 hours of food, folks and fun. Ultimately, the Le Cordon Bleu chefs won…but not by that much. Join me for a rollicking video podcast as we throwdown with the Navy chefs. Thanks for watching and we'll see you next week.

This Week in Food #242: Timing

Sat, 14 Aug 2010 04:03:00 +0000

This Week in Food #242: Timing This week we examine timing in the food industry. Cooks everywhere need to be on time. Sometimes we lose sight of that fact. Chef Wook Kang and I discuss how to be more punctual, organized and on the mark in the kitchen. Thanks for listening and we'll see you next week.

This Week in Food #241: For the Love of Pork and Street Food

Sat, 07 Aug 2010 04:47:00 +0000

Wook's back this week! We take some time to talk about how our classes are going. Chef Wook regales us with tales of taking down a whole hog for one of our classes. We also make our way around the country by going out to San Francisco. It seems someone wants a sandwich shop shut down. And lastly, we talk about the new trend of roving food wagons and why they are not that prevalant in Chicago. Thanks for listening and we'll see you next week.

This Week in Food #240: Chefs in Training

Sat, 31 Jul 2010 02:11:16 +0000

This Week in Food #240: Chefs in Training This week we're with the chefs of Le Cordon Bleu Chicago as they prepare a chicken dish and an artichoke salad with a visiting chef from Ottawa, Canada. Chef Phillipe Guiet, also Le Cordon Bleu, is putting our chefs through some training to make our school better for our students. Thanks for watching and we'll see you next week!

This Week in Food #239: Kitchen Myths Debunked

Sat, 24 Jul 2010 04:40:00 +0000

This Week in Food #239: Kitchen Myths Debunked We received a letter from one of listeners about a website that debunks kitchen myths. This week, Chef Wook and I debunk some of our own. We talk about washing mushroom, storing vegetables, baking soda and much more. Thanks for joining us. See you next week.

This Week in Food #238: Bread Guild Live!

Sat, 17 Jul 2010 04:35:00 +0000

This Week in Food #238: Bread Guild Live! Bread Guild is a club that we have had at school for over 12 years. Each month we make a different type of bread. This month, I take you to Bread Guild for a visit. The students were making fruit and nut breads. It will give you a glimpse into how we make bread at school. Thanks for joining me this week. I'll see you next week.

This Week in Food #237: Best of Summer Food

Sat, 10 Jul 2010 03:20:00 +0000

This Week in Food #237: Best of Summer Food What's your favorite thing to eat and make in the summertime? Chef Wook and I talk about bruschetta, granita, sushi and so much more. We also discuss what's been going on here at school and during our summer break. Stay cool and we'll see you next week! Thanks for listening.

This Week in Food #236: Summer Music

Sat, 03 Jul 2010 04:37:28 +0000

This Week in Food #236: Summer Music It's time for some music. I spin some tunes perfect for a summer day. They range from ska to rock to samba. Dig right in; I think you'll love it. I'll be back next week with more talk about food. Now, let the music roll. Thanks for listening and we'll see you next week.

This Week in Food #235: Ketchup, Mustard and Pickles

Sat, 26 Jun 2010 04:24:00 +0000

This Week in Food #235: Ketchup, Mustard and Pickles This week we talk about condiments. I had seen a podcast about making your own ketchup and mustard. That I want to try. But I also want to pickle some of my own cucumbers. Chef Wook tells me how it's done. We also touch on customer service in Chicago. In two places I went this week, it was phenomenal. Lastly, we talk about chefs in the dining room and guests in the kitchen. Thanks for listening and we'll see you next week.

This Week in Food #234: Chicago Restaurant Favorites

Sat, 19 Jun 2010 01:46:51 +0000

This Week in Food #234: Chicago Restaurant Favorites This week I am all alone in the podcast loft. Often, I am asked which are my favorite restaurants in Chicago. My wife and I visited one of our those restaurants last night and I decided to talk a few of the restaurants I visit the most. They are Tavern at the Park, R.J. Grunts and Mon Ami Gabi. These three represent the best in food and good service. When you visit Chicago, I think you should try them. Thanks for listening and I will see you next week.

This Week in Food #233: Beef, Olive Oil and Truffles

Sat, 12 Jun 2010 04:05:00 +0000

This Week in Food #233: Beef, Olive Oil and Truffles Wook is back this week to help me answer some listener mail. We tackle subjects like how to cut up a beef tenderloin, choose olive oil and soy sauce and discuss the differences between truffles. Sounds like a lot of information. Well, it is. Thanks for listening and we'll see you next week.

This Week in Food #232: Blitz Puff Pastry

Sat, 05 Jun 2010 04:00:00 +0000

This Week in Food #232: Blitz Puff Pastry This week I'm all alone in the podcast loft and I'm talking about some great dough you can make yourself. It's blitz puff pastry. It's quick, easy and oh so flaky. I give you directions how to make it and talk about how we made it in our class this week. Try it with some fruit fillings and you will not be disappointed. Have fun and I will talk to you next week. Thanks for listening!

This Week in Food #231: Cooking Techniques

Sat, 29 May 2010 04:33:00 +0000

This Week in Food #231: Cooking Techniques This week, Chef Wook and I talk about cooking techniques. Sure you all know how to cook but do you know why you use certain techniques? We cover saute, braising, boiling and so much more. We discuss our favorite techniques and what foods we enjoy with each of them. Thanks for listening!

This Week in Food #230: All Around School

Sat, 22 May 2010 04:18:00 +0000

This Week in Food #230: All Around School We're starting a new term at school so there's lots of stuff to talk about our classes. Chef Wook Kang and I tell about sanitation, international cuisine and plated desserts. We also talk about Paula Deen, a beloved TV cook and host. She has been named as a person who will be consulting the Savannah, Georgia school board on school lunches. I am worried for those children. Are you? Decide on today's show. We go out with funny sports food quotes. Thank you for listening and we'll see you next week.

This Week in Food #229: Unusual Foods…for Americans

Sat, 15 May 2010 04:54:00 +0000

This Week in Food #229: Unusual Foods…for Americans The American diet is vast in its scope of dishes from around the world. But as I was watching a Food Challenge this week on the Food Network, I noticed some foods even I had never heard of. Have you ever eaten Sea Cucumber, Goat loin or Geoduck? Me neither. This week, Chef Wook and I explore these foods from far away lands. Perhaps you live where these foods are common. Let us know. We also answer some bread questions and difficult food pronunciations. Thanks for listening and we'll see you next week.

This Week in Food #228: Food Visionaries

Sat, 08 May 2010 04:06:58 +0000

This Week in Food #228: Food Visionaries On This Week in Food I want to recognize two food visionaries who epitomize the finest in their field. I talk about Jamie Oliver and his food revolution. Mr. Oliver has been working tirelessly to bring about change in the children are taught about food. I also talk about Grant Achatz who has had worldwide acclaim for his restaurant, Alinea. He is opening a new restaurant called Next. I believe his concept for this new place will change the way we look at fine dining. Thanks for listening and I will see you next week.

This Week in Food #227: Sous Vide Cooking

Fri, 30 Apr 2010 12:10:13 +0000

This Week in Food #227: Sous Vide Cooking Sous vide cooking is the process where food is held in bags without air. The direct translation is "under vacuum". By using this process, a cook can keep the food at a steady temperature for hours. This leads to some interesting textures and flavors. Join Chef Wook and myself for an exploration of sous vide cooking. Thanks for listening and we'll see you next week.

This Week in Food #226: Korean BBQ, Lasagna and Patience

Sat, 24 Apr 2010 06:59:36 +0000

This Week in Food #226: Korean BBQ, Lasagna and Patience This week is a solo session with your old friend Chef Tom. I talk about vegetarian lasagna, Korean BBQ, food photography and a story of patience. The main story is about our monthly dinner with the boys at San Soo Gab San, a Korean BBQ restaurant on Chicago's North side. It was a lively dinner and I think you'll like my description of the meal. Thanks for listening and we'll see you next week.

This Week in Food #225: Cookie Club

Sat, 17 Apr 2010 01:40:44 +0000

This Week in Food #225: Cookie Club This Week Chef Wook Kang is back to talk with us about cooking across cultures, his new class. I talk about my class and our focus on cookies. We have several clubs at our school and some students want to get a cookie club started. We also talk about the food news of the day and whether we are going to try the new questionably healthy sandwich from KFC, the Double Down. Thanks for listening and I'll see you next week.