Show 310, February 9, 2019: Chef Robert Sulatycky, Head Coach, Team USA 2019, Bocuse d’Or

Robert SulatyckyAfter over a year of intensive training, Team USA, comprised of Chef Matthew Kirkley, Commis Mimi Chen and Head Coach Robert Sulatycky, represented their country in Lyon, France on January 29th at the world’s most prestigious culinary competition, the Bocuse d’Or. Team USA was defending the Gold statue from 2017.

Over the course of two days last month, teams of some of the most brilliant culinary minds from 24 countries across the world met in Lyon, France where they competed on the world stage at the esteemed Bocuse d’Or culinary competition.

On Day 1 Team USA presented to a prestigious panel of international judges their version of Suckling Veal Rack with 5 Prime Chops, featuring Roast Rack of Veal with Veal Kidney Farce & Apicius Spice Glaze / Salad Pastorale. The plated presentation was Vegetable Chartreuse with Shellfish, featuring Vegetable, Herbs, Shellfish Chartreuse and Cockle Butter.

Congrats to Team Denmark on First Place and the Gold Statue.

Chef Sulatycky, just back from Lyon, provides the concluding update on this year’s event.


Show 310, February 9, 2019: Chef Robert Sulatycky, Head Coach, Team USA 2019, Bocuse d’Or Continues…

Robert SulatyckyAfter over a year of intensive training, Team USA, comprised of Chef Matthew Kirkley, Commis Mimi Chen and Head Coach Robert Sulatycky, represented their country in Lyon, France on January 29th at the world’s most prestigious culinary competition, the Bocuse d’Or. Team USA was defending the Gold statue from 2017.

“Every two years, the heart of the Sirha trade exhibition in Lyon, France beats to the beat of the final of the prestigious Bocuse d’Or contest. After many months of preparations, twenty-four of the most promising chefs in the world experience two days of intense competition during which they will have to give their very best in order to try and win the most beautiful trophy in the world of gastronomy.”

For Team USA it’s now looking ahead to 2021. Applications will be going out in April for 2021. Finalists will then be evaluated and selected. A competition will be held late this year in Las Vegas or Napa to then select Team USA 2021 and the training will start anew in the ment’or BKB Bocuse d’Or training kitchen at CIA’s Copia campus in Napa.

Ment’or BKB welcomes your contributions in support of Team USA and young culinarians.


Show 295, October 27, 2018: Chef Pierre-Marie Leprince, Director Guest Culinary Experience, Princess Cruises

Pierre-Marie LeprinceDistinguised and honored chef Pierre-Marie Leprince, a native of Brittany, France, is Princess Cruises’ Director of Guest Culinary Experience. He has been honored as a “Master Chef of France.” He is only one of 4 chefs around the world associated with a cruise line to be so honored.

With Princess Cruises leading the way the glory days of distinctive dining at sea have returned. No matter what a guest might be craving, there is a delicious, freshly-prepared option available aboard each Princess Cruises ship.

We chatted with Chef Leprince earlier this year after visiting his well-equipped research kitchen in Santa Clarita for a tasting and he now encores with us to discuss our cruise dining experience aboard Ruby Princess.


Show 230, July 1, 2017: Chef Jean-Christian Jury, Vegan: The Cookbook

Jean Christian JuryVegan: The Cookbook is newly published by the well-traveled, Chef Jean-Christian Jury, a leader in the international vegan community. In the weighty volume the reader will discover a wide range of accessible and appealing plant-based dishes (designed for the home kitchen) that will excite and satisfy vegans, vegetarians, and omnivores alike. It features an impressive 450 recipes from more than 150 countries around the world.

The book presents dishes from countries ranging from Albania to Zambia. It showcases the culinary diversity of vegan cuisine, highlighting regional fruits and vegetables, traditional cooking techniques, and universally delectable flavors.

Home cooks will discover sweet and savory starters, soups, salads, mains, and desserts for all to enjoy, accompanied by straightforward instructions and gorgeous color photography. Chef Jury’s recipes have been meticulously tested for accuracy and ease of use.

Jean-Christian Jury is a vegan and raw-food chef from Toulouse, France. In 2008, he opened La Mano Verde in Berlin, Germany, his first vegan restaurant, and received praise from Saveur and Rodale’s Organic Life, and many international publications

A DealChef Jean-Christian has extended our listeners a special 30 per cent discount on this book. Go here to order the book and enter offer code to get the discount is VEGAN30.

We’ll meet Chef Jean-Christian.


Show 228, June 17, 2017: Cheese Monger Tracy Nelsen, SideDoor, Corona del Mar

Tracy NelsenSideDoor in Corona del Mar is known for its award-winning cheese and charcuterie offerings, and now dedicates one evening a month to boutique creameries and specialty cheeses. Monthly SideDoor will embrace a full “cheese takeover” showcasing a select portfolio of artisanal cheeses. On Wednesday, June 21 SideDoor welcomes Cypress Grove Creamery.

SideDoor’s own certified expert and cheese monger, Tracy Nelsen, will be on hand at each takeover to educate diners on the various cheeses presented and recommend the perfect pairings. The featured cheeses will also find their way into select SideDoor menu items for that evening only. A different creamery will be featured monthly culminating with the ultimate complete cheese takeover celebration showcasing the four creameries of the series in August.

SideDoor’s own resident certified expert and cheese monger, Tracy Nelsen, is our guest. She has just returned from a cheese & wine research trip to France.



Show 192, October 9, 2016: John Terlato, Vice Chairman, Terlato Wine Group

John TerlatoJohn Terlato of Terlato Wines is a distinguished California vintner and well-known wine entrepreneur. He will share with us his recent adventures in Burgundy, France. It’s a great travel destination for any fan of the wine grape!

“You might imagine that if one were to have the good fortune of purchasing a vineyard in California, it would not typically spark interest in a place more than 5,000 away.”

“Here is why I felt the need to visit Burgundy. Sanford Winery is home to the oldest Pinot Noir and Chardonnay vines in the Santa Barbara area, dating to 1972. It also possesses a magical and unique confluence of climate and soil conditions – remarkably like those of Burgundy. And once our family owned Sanford, I wanted to more deeply understand Pinot Noir and Chardonnay, the two iconic varieties of Bourgogne.” – John Terlato

“So what did I learn from all of this? First, it all starts with the soil and farming. Great wines are born from a unique combination of soil, microclimate, and attention to detail in farming. It is this unique confluence that causes great wines to be unique. Nor better…unique.”



Show 169, April 30, 2016: Bordeaux Futures with Tristen Beamon, Wine Exchange, Santa Ana

Kyle Meyer and Tristen Beamon of Best Wines OnlineYou don’t have to be a wine connoisseur to appreciate the high-quality of wine from Bordeaux, France. It’s one of the great wine grape growing regions of the world. Our resident wine authority, Tristen Beamon from The Wine Exchange, was just in Bordeaux tasting wines in the barrel from the 2015 harvest. We’ll get his insider’s report on what to expect.

“Kyle and I have tasted 400 wines from the exciting 2015 harvest and we’re happy to report that this is a vintage that consumers and collectors alike need to take a serious look at. The wines have many of the hallmarks of the top vintages like 2000, 2005, 2009 and 2010, big and powerful, yet elegant and fresh with silky-soft tannins. There are a number of “best-ever” scenarios and, for the most part, it was a picture perfect, buy-by-the-case vintage from Petit Chateaux to First Growths… especially in the appellations of Margaux, Pessac-Leognan. St. Emilion and Pomerol. Who says Bordeaux is expensive? We just spent a week tasting some of the greatest potential wine values in the world. So as we like to say here at Wine Exchange…Let the games begin!”

When you have good guidance on selection the great advantage of buying Bordeaux Futures now is that you acquire the wines before the expected massive price increases on these labels when they are released in about 18 months to two years in the future. They cellar well…


Show 151, December 19, 2015: Chef James Kent, Executive Chef, NoMad, NYC, ment’or BKB Culinary Council

James KentChef James Kent led Team USA 2011 for the Bocuse d’Or, served as Competition Captain for the Team USA 2017 selection and a member of the ment’or BKB Culinary Council. Chef Kent is the Executive Chef of the acclaimed NoMad in New York City. A new NoMad is on its way to Downtown Los Angeles in 2017. We’ll meet him.

A native New Yorker, Chef James Kent started his culinary career as a summer apprentice at Bouley when he was fifteen years old. Chef Kent joined the team at Eleven Madison Park as a line cook in the spring of 2007 and was quickly promoted to Sous Chef.

In 2011, Chef Kent was chosen to represent the United States at the Bocuse d’Or in Lyon, France. After a year of intense training for this culinary competition, he placed tenth in the world. Upon returning to New York, Chef Kent was named Chef de Cuisine of Eleven Madison Park and during his time there, the restaurant received numerous accolades including three Michelin stars. Chef Kent was promoted to Executive Chef of the NoMad in the fall of 2013.


Show 135, August 22, 2015: Susan Herrmann Loomis, author and cooking instructor

Susan Herrmann LoomisAward-winning author, Susan Herrmann Loomis, is with us to talk about her newest book, In a French Kitchen: Tales and Traditions of Everyday Home Cooking in France. This book, with tales about real French cooks and more than 85 recipes, proves that delicious, decadent meals are simple and easy to create. Susan takes lessons from busy, everyday French cooks and offers their tips and tricks, kitchen wisdom, and recipes to create meals focused on local, seasonal, quality ingredients.

She regales us with tales of the French at the table, offers twelve seasonal menus, and pairs wines with her dishes to make this book an enjoyable read and an indispensable friend in the kitchen.

After reading In a French Kitchen, the reader will be immediately enveloped in warmth and good smells, which will make you hungry and eager to get in front of the stove. There is much inside this book to help you along. And as Susan says, “Cooking like the French, in a French Kitchen, is the shortest route to happiness, warmth, pleasure, and delicious times.”

Susan is a France-based (Normandy), award winning journalist with ten books to her credit, a cooking school proprietor, and a professionally trained chef.

She offers cooking classes in both Paris and Louviers.



Show 114, March 14, 2015: Chef Gavin Kaysen, Spoon & Stable, Minneapolis

While we were waiting to connect with Chef Gavin in Minneapolis, Kedric explained the fascinating evolution of restaurants over the years at South Coast Plaza. There is something for every taste and price level but the accent is always on quality. No Food Court there. For instance the long-running McDonald’s was replaced last year by Din Tai Fung a favorite for Shanghai-style soup dumplings with a worshipful, foodie cult following.

Gavin kaysenIn the words of Chef Gavin Kaysen : “In the past year, I’ve left New York City where I had the pleasure of cooking alongside Daniel Boulud running his Café Boulud brand; opened Spoon and Stable in my hometown of Minneapolis; served as the head coach for Team USA as we won a record-breaking Second Place in the Bocuse d’Or; and led my restaurant to become a semifinalist for Best New Restaurant from the James Beard Foundation Awards. I’m looking forward to sharing the next steps of my journey with you.”

First we’ll chat with Gavin about his work with Team USA and Bocuse d’Or USA Foundation which is now known as men’tor BKB Foundation. Chef Gavin represented the United States at the 2007 Bocuse d’Or, a prestigious, international culinary competition hosted biennially in Lyon, France.

He was personally selected by Chefs Daniel Boulud and Thomas Keller, both men’tor BKB Foundation Directors & Founders, to serve as the Head Coach of the Bocuse d’Or USA Team in both 2013 and 2015.

Chef Gavin Kaysen joins us.