Inside the Bocuse d’Or culinary competition!!!

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Feb 122012
 

Bocuse d’Or USA 2012 Silver Medalist Chef Jeffrey Lizotte gives us a bird’s-eye view into the world’s most prestigious culinary competition!

 Tune in to hear how it feels to cook in front of a panel of the greatest chefs in America. Jeff’s interview will place you right in kitchen 2 at The Culinary Institute of America. He gives us an idea of the intensity, stress and pace of this 5 hour competition. Learn what kind of planning and training it takes to compete for a spot in the world renowned competition in Lyon, France. Listen in to hear the inside scoop on the mother of all culinary competitions.
 
The Bocuse d’Or World Cuisine Contest is the most rigorous international culinary competition, held every two years in Lyon, France. Twenty-four countries are selected to compete, and each country’s team is composed of one chef and one commis assistant.Each team is provided five and a half hours to create two elaborate platter presentations, one centered around seafood and one on meat, each accompanied by three original garnishes. The platters are presented before twenty-four judges, each of whom is among the most esteemed chefs in his/her own country. The judges evaluate the overall harmony of flavors in the dish, the presentation of the platter, the techniques employed and the efficiency in which the teams work.The intensity of the spectator’s enthusiasm is unique. Thousands of fans attend the event and are seated in sections in front of their competitors’ booth, waving flags, singing national chants, and providing general encouragement. The noise level of the arena elevates as the candidates race to complete their presentations to the judges. Hundreds of international photo and film journalists canvas the location, broadcasting the competition live around the world.
Watch this year’s Bocuse d’Or USA competition at  www.bocusedorusa.org

Per Se and French Laundry Alum Chews the Fat with Chef Craig!!

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Jan 302012
 

Ben Thompson of The Rock Barn is up next on Chew the Fat!

Listen into Chew the Fat this Sunday Night to hear how a Navy Submariner lands a prestigious culinary job with Chef Thomas Keller and then follows his dream to Nelson County, Virginia.  Ben’s story is unique and his passion is evident. This interview will inspire listeners to follow their heart and excel at whatever they do. Learn about The Rock Barn’s Pork Share program!!! It is all here on Chew the Fat with Chef Craig.
Produced and recorded in the studios of Charlottesville Radio Group, in conjunction with Chef Craig Hartman, Chew the Fat is the podcast that gives you totally raw interviews with leading chefs, restaurateurs, wine makers and other food artisans. These interviews are unscripted and outside the realm of publicists, conducted by accomplished Chef Craig Hartman. Hartman delivers these interviews with ease, sensitivity and a sense of insider savvy. The goal of these interviews is to expose the heart and soul of these sensitive, artistic and driven people. This podcast is for anyone who loves food and wine, especially those that want to know every aspect about who is behind the artisan food and wine.

Dec 112011
 

Talented Vineyard Chef Chews the Fat with Chef Craig.

Listen in to hear from a chef who is living the dream of so many young chefs. Trained in Florence, Italy, Amalia has worked in some of the country’s finest establishments. Now Chef Scatena is at the helm of Pippin Hill Farm and Vineyard and she is churning out some of the finest events and wine friendly food to be found anywhere. Find out what it’s like to spend your day on a vineyard – Farm and utilize your own ingredients as well as take in the peaceful surroundings. Learn how to prepare oneself to hold such a position and what kind of challenges come with the post. Tune in to Chew the Fat to find out the answers and more!

Produced and recorded in the studios of Charlottesville Radio Group, in conjunction with Chef Craig Hartman, Chew the Fat is the podcast that gives you totally raw interviews with leading chefs, restaurateurs, wine makers and other food artisans. These interviews are unscripted and outside the realm of publicists, conducted by accomplished Chef Craig Hartman. Hartman delivers these interviews with ease, sensitivity and a sense of insider savvy. The goal of these interviews is to expose the heart and soul of these sensitive, artistic and driven people. This podcast is for anyone who loves food and wine, especially those that want to know every aspect about who is behind the artisan food and wine.

 

“Local” Chef (Born and Trained) Chews the Fat with Chef Craig

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Dec 052011
 

Chef Hart gives us the run down on his journey from doing dishes at The C&O Restaurant to running his own kitchen at the appropriately named, The Local in Charlottesville, Virginia. The story of a local boy, who starts on the ground floor and with hard work, dedication and a passion for their craft, becomes successful, will inspire you.  You will learn about the birth of  an idea , a restaurant and a cuisine. Listen in to hear Matthew declare his fondness for his wife, son, mentors, friends and local farmers! It’s all here on Chew the Fat!!

Produced and recorded in the studios of Charlottesville Radio Group, in conjunction with Chef Craig Hartman, Chew the Fat is the podcast that gives you totally raw interviews with leading chefs, restaurateurs, wine makers and other food artisans. These interviews are unscripted and outside the realm of publicists, conducted by accomplished Chef Craig Hartman. Hartman delivers these interviews with ease, sensitivity and a sense of insider savvy. The goal of these interviews is to expose the heart and soul of these sensitive, artistic and driven people. This podcast is for anyone who loves food and wine, especially those that want to know every aspect about who is behind the artisan food and wine.

Nov 132011
 

Edible Cville writer and founder Jenee Libby sounds out about local restaurants, social media, and her love of central Virginia.

A transplant from Pittsburgh, Jenee brought her successful food blog to Charlottesville, Virginia and the food lovers in the area have been very receptive. Jenee’s blog EdibleCville has been voted Best Local Food Blog in Charlottesville in 2010 and Jenee shares with us her exciting plans to grow her blog. Tune in to hear her thoughts on food, wine, chefs, writers, restaurants and life. Listen as she shares the story of her passion found.

It’s all here on Chew the Fat with Chef Craig!

 

Produced and recorded in the studios of Charlottesville Radio Group, in conjunction with Chef Craig Hartman, Chew the Fat is the podcast that gives you totally raw interviews with leading chefs, restaurateurs, wine makers and other food artisans. These interviews are unscripted and outside the realm of publicists, conducted by accomplished Chef Craig Hartman. Hartman delivers these interviews with ease, sensitivity and a sense of insider savvy. The goal of these interviews is to expose the heart and soul of these sensitive, artistic and driven people. This podcast is for anyone who loves food and wine, especially those that want to know every aspect about who is behind the artisan food and wine.

 

 

Nov 062011
 

Listen in to part two of our conversation with highly regarded young chef Jeffrey Lizotte.

Part 1  was well recieved and part two is equally as interesting with Jeff  opening up about becoming a finalist in the Bocuse D’Or 2013 competition. Jeff is a past recipient of The Jean-Luis Palladin Memorial Scholarship Award and has worked in the kitchens of Eric Ripert and David Bouley. Jeff’s story is inspiring, his passion is contagious and his love of the kitchen is evident. Find out why Jeff has what it takes to compete in the most  intense and respected culinary competition in the world. It’s all here on Chew the Fat!

Produced and recorded in the studios of Charlottesville Radio Group, in conjunction with Chef Craig Hartman, Chew the Fat is the podcast that gives you totally raw interviews with leading chefs, restaurateurs, wine makers and other food artisans.  These interviews are unscripted and outside the realm of publicists, conducted by accomplished Chef Craig Hartman. Hartman delivers these interviews with ease, sensitivity and a sense of insider savvy. The goal of these interviews is to expose the heart and soul of these sensitive, artistic and driven people. This podcast is for anyone who loves food and wine, especially those that want to know every aspect about who is behind the artisan food and wine that we have.

 

Chew The Fat With Chef Craig Hartman

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Oct 162011
 

Tune and learn how and why Chew the Fat was born!! Listen to Chef Craig as he puts the spin on his podcast and his culinary life!

Craig Hartman has spent the last 39 years learning his craft in some of America’s finest culinary establishments. His most recent spot, Keswick Hall in Charlottesville, earned Conde Nast Traveler’s highest rating for food in America. His media accomplishments include: The Home Show, Inn Country Cooking, Inn Country Chefs, Country Inn Cooking with Gail Greco, Broadcast House Live, Good Morning Colorado and Charlottesville Today. The brainchild behind Chew the Fat, Craig hopes to interview and chronicle the lives and philosophies of the greatest food personalities on earth! It’s all here on Chew the Fat.

Produced and recorded in the studios of Charlottesville Radio Group, in conjunction with Chef Craig Hartman, Chew the Fat is the podcast that gives you totally raw interviews with leading chefs, restaurateurs, wine makers and other food artisans. These interviews are unscripted and outside the realm of publicists, conducted by accomplished Chef Craig Hartman. Hartman delivers these interviews with ease, sensitivity and a sense of insider savvy. The goal of these interviews is to expose the heart and soul of these sensitive, artistic and driven people. This podcast is for anyone who loves food and wine, especially those that want to know every aspect about who is behind the artisan food and wine.

Chew The Fat With Chef Craig

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Oct 022011
 

Listen in tonight as Chef Craig interviews Richmond’s own Modern Gentleman, Jason Tesauro. Find out how Jason was raised, and how he became the man he is today. He dresses sharp, buys his sweetheart shoes, and will prepare a fabulous dinner paired with the best wines in the land.

 

Produced and recorded in the studios of Charlottesville Radio Group, in conjunction with Chef Craig Hartman, Chew the Fat is the podcast that gives you totally raw interviews with leading chefs, restaurateurs, winemakers and other food artisans. These interviews are unscripted and outside the realm of publicists, conducted by accomplished Chef Craig Hartman. Hartman delivers these interviews with ease, sensitivity and a sense of insider savvy. The goal of these interviews is to expose the heart and soul of these sensitive, artistic and driven people. This podcast is for anyone who loves food and wine, especially those that want to know every aspect about who is behind the artisan food and wine

Sep 252011
 

Do you want to know why a Charlie Trotter and Grant Achatz disciple moves to Chilhowie, Virginia? Are you interested in what it takes to be named one of Food and Wine Magazine’s 2010 Best New Chefs? Do you want to know what drives one to work 80 hours a week ? Listen in to my interview with John B. Shields, because it’s all here on Chew the fat with Chef Craig. You will find John’s story interesting, inspirational and you will be ready to drive to Chilhowie to feast at The Townhouse!

 

Produced and recorded in the studios of Charlottesville Radio Group, in conjunction with Chef Craig Hartman, Chew the Fat is the podcast that gives you totally raw interviews with leading chefs, restaurateurs, wine makers and other food artisans. These interviews are unscripted and outside the realm of publicists, conducted by accomplished Chef Craig Hartman. Hartman delivers these interviews with ease, sensitivity and a sense of insider savvy. The goal of these interviews is to expose the heart and soul of these sensitive, artistic and driven people. This podcast is for anyone who loves food and wine, especially those that want to know every aspect about who is behind the artisan food and wine.

 

 

Chew The Fat With Chef Craig

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Sep 182011
 

Ian Boden is known for his intensity and attention to detail. Food in it’s most natural form inspires Ian to create cuisine that fits with his Shenandoah Valley surroundings. Listen in to Chew the Fat as Ian shares his life and heart with us. You will find his culinary journey inspiring and his culinary mind full of passion. Join us for our own journey into what drives Ian to excel! It’s all here on Chew the Fat with Chef Craig.

Ian Boden’s Bio:

As a child, food played a large role in Chef Ian Boden’s life.  With an early fascination fostered by his parents, Chef Boden took his first step in to the restaurant business with Chef Marc Fusilier, who became a member of an exclusive group of only 40 French born chefs living in the United States called Maitre de Culinar de France (Master of French Cuisine).   While working with Chef Fusilier, Chef Boden had the privilege of assisting in the 100th Escoffier Anniversary Dinner, which is held every 50 years.

After spending four years with Chef Fusilier, Chef Boden attended New England Culinary Institute in Montpelier, Vermont and received an Associates Degree in Culinary Arts.  While attending NECI Chef Boden interned with yet another MCF, Chef Alain Lecomte at Prince Michel Winery.

After culinary school, Chef Boden moved to New York City to work with Chef Philippe Bertineau and Francois Payard at Payard Patisserie & Bistro on the Upper East Side of Manhattan.  In his time there Payard received a two star review from the then New York Times food critic and now editor of Gourmet Magazine Ruth Reichl.  Next, Chef Boden moved on to Judson Grill in midtown Manhattan to work with Bill Telepan where his love for fresh local and seasonal produce and meats got its start.  Judson Grill was awarded a wonderful review form Ruth Reichl of the New York Times once again, but this time it was three stars.

After a brief hiatus from cooking to travel and enjoy New York, Chef Boden dove back in and landed his first chefs job at age 25 at a struggling restaurant on the Lower East Side of Manhattan.  After a short stint chef Boden was quickly offered another job at Carne Restaurant, an upscale steak house on the Upper West Side of Manhattan. Even though he is no longer there some of his menu items remain.

Most recently Chef Boden was the Executive Chef of Home Restaurant, a New York institution in Greenwich Village.  This is where Chef Boden was able to spread his wings and really dive into what it means to be a chef.  During his time at Home, chef Boden was able to develop long-term relationships with local farmers.  He was also invited to participate in several events such as Share Our Strengths, Taste of a Nation, New York Farm Day, Meet the Chefs, among others.  Chef Boden was also invited to host an event at The James Beard house were he served a sold out 9 course menu and received rave reviews.

Chef Boden has also been seen in publications such as Atlantic MonthlyThe New York PostThe New York Times and Time Out New York among others.

After ten years in New York City, Chef Boden Could not be happier to be back in his home state of Virginia.  With the opening of The Staunton Grocery, Chef Boden has managed to work closely with local farms to create his ever changing menu that features local grass fed beef, heritage pork, organic free range chickens and artesian breads and cheese.  His long-term goal is to source all raw ingredients form the beautiful Shenandoah Valley. He looks forward to sharing the bounty of the valley with you.

Produced and recorded in the studios of Charlottesville Radio Group, in conjunction with Chef Craig Hartman, Chew the Fat is the podcast that gives you totally raw interviews with leading chefs, restaurateurs, wine makers and other food artisans. These interviews are unscripted and outside the realm of publicists, conducted by accomplished Chef Craig Hartman. Hartman delivers these interviews with ease, sensitivity and a sense of insider savvy. The goal of these interviews is to expose the heart and soul of these sensitive, artistic and driven people. This podcast is for anyone who loves food and wine, especially those that want to know every aspect about who is behind the artisan food and wine.

 

Jul 042011
 

Young chef Christopher Bates has lived more of a culinary life than most at his age. His story is interesting and his success is inspirational. Listen in to Chew the Fat to hear Chef Bates tell his story. Chef Bates has already been awarded a Mobil 5 star award for his restaurant at The Inn at Dos Brisas, owned his own restaurant in Italy and recently been called the most talented culinary mind under the age of 30 by well known food writers. He is currently the Chef and General Manager at Relais & Chateaux property Hotel Fauchere. Check out how his culinary mind works. It’s all here on Chew the Fat!

 

Produced and recorded in the studios of Charlottesville Radio Group, in conjunction with Chef Craig Hartman, Chew the Fat is the podcast that gives you totally raw interviews with leading chefs, restaurateurs, wine makers and other food artisans. These interviews are unscripted and outside the realm of publicists, conducted by accomplished Chef Craig Hartman. Hartman delivers these interviews with ease, sensitivity and a sense of insider savvy. The goal of these interviews is to expose the heart and soul of these sensitive, artistic and driven people. This podcast is for anyone who loves food and wine, especially those that want to know every aspect about who is behind the artisan food and wine.

Jun 262011
 

Listen in friends to hear the elusive Peter Chang sound out about his life as a chef and the path that brought him to where he is today. Hailed in China as one of their finest chef’s, Peter Chang has settled in what he told Chew the Fat was his home (Charlottesville).

Join us as we get to know this sought after and award winning Chef. You will find it all here on Chew the Fat.
Produced and recorded in the studios of Charlottesville Radio Group, in conjunction with Chef Craig Hartman, Chew the Fat is the podcast that gives you totally raw interviews with leading chefs, restaurateurs, wine makers and other food artisans. These interviews are unscripted and outside the realm of publicists, conducted by accomplished Chef Craig Hartman. Hartman delivers these interviews with ease, sensitivity and a sense of insider savvy. The goal of these interviews is to expose the heart and soul of these sensitive, artistic and driven people. This podcast is for anyone who loves food and wine, especially those that want to know every aspect about who is behind the artisan food and wine.