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Interview with Chef Alex Hong of Sorrel
Manage episode 336206235 series 3324264
Το περιεχόμενο παρέχεται από το Stoveside Stories. Όλο το περιεχόμενο podcast, συμπεριλαμβανομένων των επεισοδίων, των γραφικών και των περιγραφών podcast, μεταφορτώνεται και παρέχεται απευθείας από τον Stoveside Stories ή τον συνεργάτη της πλατφόρμας podcast. Εάν πιστεύετε ότι κάποιος χρησιμοποιεί το έργο σας που προστατεύεται από πνευματικά δικαιώματα χωρίς την άδειά σας, μπορείτε να ακολουθήσετε τη διαδικασία που περιγράφεται εδώ https://el.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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