This week's guest on Special Sauce is chef and school food activist Bill Telepan, who is now at the helm of New York's Oceana Restaurant. Bill shares some particularly insightful observations about why chef-driven neighborhood restaurants across the country are struggling, his mother's reaction to his decision to drop out of college and attend cooking school ("You're kidding, right?"), and why young cooks at a restaurant should think twice before suggesting new dishes for the menu.
This week's Special Sauce features Chef Marcus Samuelsson, whose restaurant, The Red Rooster, is arguably ground zero of the Harlem food and drink renaissance. I found Marcus's story so inspiring and moving that I decided it merited two episodes. In fact, this is the first interview I've done for the show that has brought me to tears. There's so much to Marcus's remarkable story, so tune in to part one of this extraordinary interview.
Chef Daniel Rose of Le Coucou, the best new restaurant in New York City, reflects on his career and kitchen philosophy.