We kick around a grab bag of news items with Chef Rob Newton of Brooklyn's Nightingale 9, Wilma Jean, Smith Canteen, and Black Walnut. On the menu: This week's big profiles of chefs Dominique Crenn (in The New York Times) and Daniel Humm (in Esquire); a discussion of awards on the heels of the James Beard Foundation semifinalist announcements; and how the Day Without Immigrants protest effects, and reflects, the industry. And Rob tells us a little about cooking Southern in the Big Apple.

We kick around a grab bag of news items with Chef Rob Newton of Brooklyn's Nightingale 9, Wilma Jean, Smith Canteen, and Black Walnut. On the menu: This week's big profiles of chefs Dominique Crenn (in The New York Times) and Daniel Humm (in Esquire); a discussion of awards on the heels of the James Beard Foundation semifinalist announcements; and how the Day Without Immigrants protest effects, and reflects, the industry. And Rob tells us a little about cooking Southern in the Big Apple.

We kick around a grab bag of news items with Chef Rob Newton of Brooklyn's Nightingale 9, Wilma Jean, Smith Canteen, and Black Walnut. On the menu: This week's big profiles of chefs Dominique Crenn (in The New York Times) and Daniel Humm (in Esquire); a discussion of awards on the heels of the James Beard Foundation semifinalist announcements; and how the Day Without Immigrants protest effects, and reflects, the industry. And Rob tells us a little about cooking Southern in the Big Apple.

Chef Daniel Eddy of New York City's Rebelle restaurant is at the forefront of a movement of young American chefs going back to the future by cooking their own personal take on French Cuisine. As Rebelle approaches its second birthday, we talk to Daniel about his unique style, what this movement feels like from the inside, and the market conditions that led him to recently introduce an all-day dining menu. Broadcast in the thick of Winter Storm Niko we also take a few minutes to discuss the effect of weather on the day-to-day life of an urban kitchen.

Chef Daniel Eddy of New York City's Rebelle restaurant is at the forefront of a movement of young American chefs going back to the future by cooking their own personal take on French Cuisine. As Rebelle approaches its second birthday, we talk to Daniel about his unique style, what this movement feels like from the inside, and the market conditions that led him to recently introduce an all-day dining menu. Broadcast in the thick of Winter Storm Niko we also take a few minutes to discuss the effect of weather on the day-to-day life of an urban kitchen.

On the second day of February, the always entertaining Chef Marcus Samuelsson discusses his recently published Red Rooster Cookbook, and a special Black History Month menu he’s cooked up at Red Rooster Harlem to honor the culinary contributions of Women of Color.

On the second day of February, the always entertaining Chef Marcus Samuelsson discusses his recently published Red Rooster Cookbook, and a special Black History Month menu he’s cooked up at Red Rooster Harlem to honor the culinary contributions of Women of Color.

On the second day of February, the always entertaining Chef Marcus Samuelsson discusses his recently published Red Rooster Cookbook, and a special Black History Month menu he’s cooked up at Red Rooster Harlem to honor the culinary contributions of Women of Color.

On the same day the new American president announced his plans to force undocumented immigrants out of the country, the USA won the Bocuse d'Or for the first time in the event's 30-year history. How do you square the deadly serious with the seemingly frivolous, and what do these developments mean to cooks and chefs? Jimmy and Andrew attempt to make sense of it all, and also take a look inside the 25-year-old tradition known as Restaurant Week.

On the same day the new American president announced his plans to force undocumented immigrants out of the country, the USA won the Bocuse d'Or for the first time in the event's 30-year history. How do you square the deadly serious with the seemingly frivolous, and what do these developments mean to cooks and chefs? Jimmy and Andrew attempt to make sense of it all, and also take a look inside the 25-year-old tradition known as Restaurant Week.

The Front Burner returns after our fall hiatus with Mark Ladner, who's moving on from his perch as chef of the four-star Del Posto to launch Pasta Flyer, a fast-casual concept he's been developing for years. Mark shares the rigors of the fine-dining life, the Kickstarter experience he undertook to fund his new venture, and whether or not he's got butterflies in his stomach as he prepares to take the leap. In our second segment, with one week til inauguration, we discuss the pros and cons of chefs going political.

The Front Burner returns after our fall hiatus with Mark Ladner, who's moving on from his perch as chef of the four-star Del Posto to launch Pasta Flyer, a fast-casual concept he's been developing for years. Mark shares the rigors of the fine-dining life, the Kickstarter experience he undertook to fund his new venture, and whether or not he's got butterflies in his stomach as he prepares to take the leap. In our second segment, with one week til inauguration, we discuss the pros and cons of chefs going political.

What does it take to relocate, and reimagine, a classic? Chef Carmen Quagliata of Union Square Cafe is about to relaunch the venerable Manhattan restaurant, after three decades in its original location. Carmen shares what it was like taking over the kitchen at this New York City institution when he first came on board about a decade ago, and the nuts and bolts of shutting down, then reconstituting, Union Square Cafe in its about-to-debut new home.

What does it take to relocate, and reimagine, a classic? Chef Carmen Quagliata of Union Square Cafe is about to relaunch the venerable Manhattan restaurant, after three decades in its original location. Carmen shares what it was like taking over the kitchen at this New York City institution when he first came on board about a decade ago, and the nuts and bolts of shutting down, then reconstituting, Union Square Cafe in its about-to-debut new home.

The relationship between chefs and critics has been a hot topic this year and this week, San Francisco Magazine's Rebecca Flint Marx took an unsparing look at Michael Bauer of the San Francisco Chronicle and whether or not his boyfriend Michael Murphy's business interests represent a conflict of interest. We talk with Rebecca about the piece and its fallout, or curious lack thereof. Then, on an otherwise quiet summer news week, we kick back and talk chefs and fishing with Harold Dieterle, and catch up with Harold on his current business endeavors.

The relationship between chefs and critics has been a hot topic this year and this week, San Francisco Magazine's Rebecca Flint Marx took an unsparing look at Michael Bauer of the San Francisco Chronicle and whether or not his boyfriend Michael Murphy's business interests represent a conflict of interest. We talk with Rebecca about the piece and its fallout, or curious lack thereof. Then, on an otherwise quiet summer news week, we kick back and talk chefs and fishing with Harold Dieterle, and catch up with Harold on his current business endeavors.

What's it feel like to depart the pro cooking trade after decades at the stoves? Chef Peter Hoffman, who helmed the landmark SoHo, New York, restaurant Savoy for two decades, just closed his second follow-up, Back Forty West, this week, and graciously s us to talk about it. We discuss the emotions of stepping away from the business; the real history of the farm-to-table movement; and how the profession has changed during Peter's years in business. Erin Fairbanks, executive director of Heritage Radio Network, once cooked for Peter at Savoy, and s the conversation to lend her unique perspective.

What's it feel like to depart the pro cooking trade after decades at the stoves? Chef Peter Hoffman, who helmed the landmark SoHo, New York, restaurant Savoy for two decades, just closed his second follow-up, Back Forty West, this week, and graciously s us to talk about it. We discuss the emotions of stepping away from the business; the real history of the farm-to-table movement; and how the profession has changed during Peter's years in business. Erin Fairbanks, executive director of Heritage Radio Network, once cooked for Peter at Savoy, and s the conversation to lend her unique perspective.

Chef Curtis Stone just launched his ambitious new tasting-menu restaurant Gwen in Hollywood this week (in collaboration with his brother Luke), and we've got him on the line from Los Angeles to tell us all about it, how his first few services have gone, what it was like training under Marco Pierre White, and the challenges of opening fine-dining restaurants in Los Angeles. And legendary chef Barry Wine of the late, great Quilted Giraffe is in studio to talk about restaurant openings, closings, and lifespans, a conversation occasioned by The Four Seasons moving on from its 57-year home in the Seagram Building in New York City this weekend.

Chef Curtis Stone just launched his ambitious new tasting-menu restaurant Gwen in Hollywood this week (in collaboration with his brother Luke), and we've got him on the line from Los Angeles to tell us all about it, how his first few services have gone, what it was like training under Marco Pierre White, and the challenges of opening fine-dining restaurants in Los Angeles. And legendary chef Barry Wine of the late, great Quilted Giraffe is in studio to talk about restaurant openings, closings, and lifespans, a conversation occasioned by The Four Seasons moving on from its 57-year home in the Seagram Building in New York City this weekend.