Rich Torrisi's name hits headlines all the time, but the renowned chef—and managing partner of one of New York City's hottest restaurant groups—admits that he doesn't much care for all the media attention. "I don't have a taste for it, I don't really enjoy that part of it," he explains. In fact, of the trio behind Major Food Group, which owns icons like Parm, Carbone, and ZZ's Clam Bar, Torrisi is far and away the shiest. But I've also found that, given the chance to open up, he's one of the most articulate and thoughtful chefs I've had the pleasure of speaking with.
When I first met her more than a decade ago, Gail Simmons was no television personality. She was the not-at-all-lowly assistant to Jeffrey Steingarten, the feared and revered Vogue food critic. (And she had to survive a ridiculously arduous interview process to get there, which included wine tasting, a pop quiz about sushi, and translating a Ferran Adria text from Spanish and a Pierre Hermé recipe from French.)
There's so much more to Gail than just the charming Top Chef star, but it's fun to hear about how she became a reluctant—but grateful—television personality. On this week's episode of Special Sauce, she also reveals the contents of her desert island fridge and the menu for her last supper (which I desperately want to be invited to). I can promise that both will make your mouth water.
Even if you've read every one of his columns on Serious Eats and every page of his weighty tome "The Food Lab: Better Home Cooking Through Science", you'll still find out some surprising—and funny—stuff about Kenji López-Alt when you listen to Episode 2 of Special Sauce. I promise. In fact, I bet even his mom will learn some things.