Podcasts
Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Lisa Fontanesi, L.A. Director, Careers through Culinary Arts Program (C-CAP)
Segment Three: Chef Lasheeda Perry of Queen of Flavor
Segment Four: Chef Neal Fraser
Segment Five: Chef Tad Weyland Fukumoto, Co-Author, 101 Thai Dishes You Need To Cook Before You Die
Segment Six: Chef Jet Tila, Food TV Personality, Author and Restaurateur Part One
Segment Seven: Chef Jet Tila, Food TV Personality, Author and Restaurateur Part Two
Segment Eight: Chef & Co-Host Andrew Gruel of Slapfish with “Ask the Chef”
We’re previewing the show with Executive Producer & Co-Host Andy Harris.
It’s a very special show as we’re broadcasting from Redbird at the historic Vibiana events center in Downtown Los Angeles. We’re celebrating the publication of Chef Jet Tila’s 3rd cookbook, 101 Thai Dishes You Need to Cook Before You Die. Following the show today Chef Jet is conducting a ticketed book-signing and meet-and-greet (with food and beverage sampling from the cookbook) at Redbird’s garden as a benefit for the Careers through Culinary Arts Program (C-CAP.)
“Long co-chaired by chef Marcus Samuelsson, Careers through Culinary Arts Program (C-CAP) is a workforce development nonprofit that provides underserved teens a pathway to success through jobs in the food sector. Annually, C-CAP provides culinary, job and life skills to over 15,000 middle-and-high school students in six cities/regions across the United States: New York City, Philadelphia, Chicago, Los Angeles, Washington DC/Maryland and Arizona, including 7 Navajo Reservation schools.” On April 17th at the Annual Awards Breakfast at Jonathan Club, C-CAP Los Angeles awarded $607,711 in Scholarships to 34 outstanding L.A. area High School Seniors. C-CAP L.A.’s Program Director Lisa Fontanesi is our guest.
“Lasheeda Perry, a distinguished C-CAP Alum, is a trained pastry chef and the owner of Queen of Flavor, LLC, a company that specializes in everything from revamping restaurant menus to helping a restaurant design and execute a dream dessert for a special event. Now based in Long Beach Chef Lasheeda has previously worked across America as an Executive Pastry Chef at Four Seasons Hotels and Resorts (including Beverly Hills’ The Beverly Wilshire, a Four Seasons Hotel) and for Bon Appetit Management Co. at LinkedIn. She also teaches fun and entertaining pastry classes on the Food Network App. Chef Lasheeda joins us rolling pin in hand.
“Chef Neal Fraser and Amy Knoll Fraser’s flagship restaurant Redbird features Modern American cuisine that is refined yet approachable and highlights the multi-cultural influences of Fraser’s native city – Los Angeles. As a follow up to Grace and BLD, Fraser’s menu features seasonal plates ranging from snacks or “kickshaws” to entrees meant to be enjoyed by the whole table.
Located in downtown Los Angeles, Redbird is carved into one of the city’s most historic architectural gems, inside the former rectory building of Vibiana – the cathedral-turned-event-venue also owned and operated by the Frasers. (They also have Fritzi Coop in the Original Farmers Market at 3rd & Fairfax.) The dynamic space pays homage to the historic cathedral building next door and the existing timeless architecture by inserting simple modern forms to complement rather than overtake the feel of the rooms.”
Tad Weyland Fukumoto (Jet Tila’s collaborator on of 101 Thai Dishes You Need To Cook Before You Die) is a nationally recognized chef, culinary producer and consultant. He was born and raised in Hawaii to a long line of great cooks surrounded by rich culinary cultures including Chinese, Japanese and Okinawan cuisines. After attending university in Northern California, he moved to Los Angeles to pursue his passion for music while always having a hand in the L.A. food scene His culinary CV includes acclaimed restaurants such as Wazuzu at Encore at Wynn Las Vegas, Grace, BLD, Chinois on Main and Sqirl. Tad and Jet have been friends and collaborators for more than 20 years.”
Chef Tad is our guest with chopsticks at the ready.
“Celebrity Chef Jet Tila is a James Beard Award-nominated chef. He’s made appearances as a celebrity chef on Food Network’s “Iron Chef America,” “The Best Thing I Ever Ate,” “Cutthroat Kitchen,” “Guy’s Grocery Games,” “Tournament of Champions III” and more.
Jet is Culinary Vice President for Pei-Wei Restaurant Group and co-owns Dragon Tiger Noodle Co. (multiple locations) in Las Vegas. Jet grew up at his Family’s famed Bangkok Market in Los Angeles – the first Thai market in the United States. Jet also serves as the Culinary Ambassador of Thai Cuisine for the Royal Thai government.” Chef Jet is with us Thai Fish Sauce in hand.
Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is part of the distinguished culinary team presenting an epic meal featuring sustainably caught fresh seafood on the iconic Huntington Beach Pier on Thursday, May 12th under the umbrella of Outstanding in the Field as part of the L.A. Times Food Bowl. This grand event was rescheduled from last year. Chef Andrew offers a tantalizing preview.
All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!
“Long co-chaired by chef Marcus Samuelsson, Careers through Culinary Arts Program (C-CAP) is a workforce development nonprofit that provides underserved teens a pathway to success through jobs in the food sector. Annually, C-CAP provides culinary, job and life skills to over 15,000 middle-and-high school students in six cities/regions across the United States: New York City, Philadelphia, Chicago, Los Angeles, Washington DC/Maryland and Arizona, including 7 Navajo Reservation schools.”
“Founder & Chairman Emeritus Richard Grausman launched this nonprofit in 1991 to help further food and social justice, as well as equity and inclusion by providing tools for job success. Starting in middle schools, C-CAP provides culinary-and-wellness curriculum, and in high schools also provides an integrated approach to employment in the food sector via internships/apprenticeships, job shadows, mentorship, work opportunities, college and career advising, and higher-education scholarships, along with product and food donations.”
“The success of C-CAP’s alumni—from winery CEOs to chef-owner restaurateurs—is proof of their methodology. To date, C-CAP has worked with 350,000 students and awarded $62 million in scholarships. C-CAP has transformed thousands of lives in a meaningful way. The urgency to help these diverse communities has never been more critical.”
On April 17th at the Annual Awards Breakfast at Jonathan Club, C-CAP Los Angeles awarded $607,711 in Scholarships to 34 outstanding L.A. area High School Seniors.
C-CAP L.A.’s Program Director Lisa Fontanesi is our guest.
“Lasheeda Perry, a C-CAP Alum, is a trained pastry chef and the owner of Queen of Flavor, LLC, a company that specializes in everything from revamping restaurant menus to helping a restaurant design and execute a dream dessert for a special event.”
“Lasheeda has always has a passion for the Culinary Arts, and luckily for the sweet tooth everywhere, this love has materialized into a successfully rewarding career. She received her culinary education from Johnson & Wales, and has studied abroad in Ireland, Australia and China to enhance her culinary skills.”
“Now based in Long Beach Chef Lasheeda has previously worked across America as an Executive Pastry Chef at Four Seasons Hotels and Resorts (including The Beverly Wilshire, a Four Seasons Hotel) and for Bon Appetit Management Co. at LinkedIn. She also teaches fun and entertaining pastry classes on the Food Network App.”
Chef Lasheeda joins us with rolling pin in hand.
“Chef Neal Fraser and Amy Knoll Fraser’s flagship restaurant Redbird features Modern American cuisine that is refined yet approachable and highlights the multi-cultural influences of Fraser’s native city – Los Angeles. As a follow up to Grace and BLD, Fraser’s menu features seasonal plates ranging from snacks or “kickshaws” to entrees meant to be enjoyed by the whole table.”
“An extensive cocktail menu by Tobin Shea features well-balanced, bespoke renditions of the classics. Wine Director Matt Fosket’s selections are well rounded with great finds from both established and emerging wine regions throughout the world and the list has received many awards including “Top 100 wine restaurants in the United States” by Wine Enthusiast and the “Best of Award of Excellence” from Wine Spectator.”
“Located in downtown Los Angeles, Redbird is carved into one of the city’s most historic architectural gems, inside the former rectory building of Vibiana – the cathedral-turned-event-venue also owned and operated by the Frasers. (They also have Fritzi Coop in the Original Farmers Market at 3rd & Fairfax.) Designer Robert Weimer and Amy Knoll Fraser created a dynamic space that pays homage to the cathedral next door and the existing timeless architecture by inserting simple modern forms to complement rather than overtake the feel of the rooms. The result is a warm and comfortable considered space.”
“Redbird | Vibiana received the Los Angeles Conservancy’s 2019 Preservation Award Chair’s Award. The Chair’s Award is the LA Conservancy’s highest recognition celebrating the persistence, creativity and ultimate success of the revitalization for adaptive reuse of the cathedral, rectory building and surrounding property.”
Chef Neal takes a break from his busy kitchens and is our guest.
Tad Weyland Fukumoto (Jet Tila’s collaborator on of 101 Thai Dishes You Need To Cook Before You Die) is a nationally recognized chef, culinary producer and consultant. He was born and raised in Hawaii to a long line of great cooks surrounded by rich culinary cultures including Chinese, Japanese and Okinawan cuisines. After attending university in Northern California, he moved to Los Angeles to pursue his passion for music while always having a hand in the L.A. food scene.”
“After a few years spending his days in music and nights cooking in some of L.A.’s best restaurants, the kitchen lured Tad to switch careers.”
“His culinary CV includes acclaimed restaurants such as Wazuzu at Encore at Wynn Las Vegas, Grace, BLD, Chinois on Main and Sqirl. Tad and Jet have been friends and collaborators for more than 20 years.”
“Celebrity Chef Jet Tila is a James Beard Award-nominated chef. He’s made appearances as a celebrity chef on Food Network’s “Iron Chef America,” “The Best Thing I Ever Ate,” “Cutthroat Kitchen,” “Guy’s Grocery Games,” “Tournament of Champions III” and more.”
“Jet is Culinary Vice President for Pei-Wei Restaurant Group and co-owns Dragon Tiger Noodle Co. (multiple locations) in Las Vegas. Jet grew up at his Family’s famed Bangkok Market in Los Angeles – the first Thai market in the United States. Jet also serves as the Culinary Ambassador of Thai Cuisine for the Royal Thai government.”
Chef Jet is one of the three chef mentors (along with Bobby Flay) for Food Network’s eight-part “BBQ Brawl” competition series (Season 3) launching on May 9th.
Chef Jet is our guest with authentic Thai Fish Sauce in hand.
Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries.
Chef Andrew is part of the distinguished culinary team presenting an epic meal featuring sustainably caught fresh seafood on the iconic Huntington Beach Pier on Thursday, May 12th under the umbrella of Outstanding in the Field as part of the L.A. Times Food Bowl. This grand event was rescheduled from last year. Chef Andrew offers a tantalizing preview.
Podcasts
Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Lisa Fontanesi, L.A. Director, Careers through Culinary Arts Program (C-CAP)
Segment Three: Chef Lasheeda Perry of Queen of Flavor
Segment Four: Chef Neal Fraser
Segment Five: Chef Tad Weyland Fukumoto, Co-Author, 101 Thai Dishes You Need To Cook Before You Die
Segment Six: Chef Jet Tila, Food TV Personality, Author and Restaurateur Part One
Segment Seven: Chef Jet Tila, Food TV Personality, Author and Restaurateur Part Two
Segment Eight: Chef & Co-Host Andrew Gruel of Slapfish with “Ask the Chef”
