Show 305, January 5, 2019: Chef Robert Sulatycky, Head Coach, Team USA, 2019 Bocuse d’Or International Culinary Competition

Robert SulatyckyTime to revisit the progress of Team USA competing in the Bocuse d’Or International Culinary Competition at the end of the month (January 29 & 30) in Lyon, France. Team USA is defending “The Gold” from the 2017 competition. Chef Robert Sulatycky is the Head Coach for Team USA 2019. Team USA 2019’s Head Chef is Matthew Kirkley and his Commis is Mimi Chen.

Chef Robert Sulatycky has a long history with the Bocuse d’Or. Representing Canada in 1999, he placed fourth and was awarded the “Prix Viande,” or best meat prize. He has since mentored both Canadian and American chef candidates and was honored to be a member of the international jury for the 2007 and 2013 editions of the competition. He also served as Assistant Coach for Bocuse d’Or Team USA 2017, who won the first-ever gold medal for the United States.

Based on the draw Team USA will compete on the first day, January 29th.

Chef Robert rejoins us continuing his update on the long road to Lyon.

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Show 299, November 24, 2018: Restaurateur & Chef Josiah Citrin

Josiah CitrinTwo-star Michelin Chef and native Angeleno, Josiah Citrin (Melisse & Charcoal,) has launched Openaire, a poolside oasis of green at the center of the Koreatown in a glass-curtained greenhouse located on the roof of The Line Hotel on Wilshire Blvd.

The ambitious menu (Breakfast, Lunch and Dinner) features the best of California’s ingredients from land and sea, embracing the seasons and presented in a shareable format. Highlights at dinner include Tagliatelle Duck Ragout with Pistachio, and Pecorino and Suckling Pig with Ginger Rice & XO sauce. Chef Josiah graciously credits Chef Steve Samson (Rossoblu) with the inspiration for the Duck Ragout Tagliatelle.

The lunch menu offers a fun section of “Hotel Classics” and an unusual Tuna Katsu Sandwich with Napa Cabbage Slaw and Black Garlic Katsu Sauce. A dessert highlight is an impressive Dark Chocolate Cake with Salted Coffee Ice Cream and Dulce De Leche sauce.

Simply, Openaire is a celebration of indoor / outdoor living at the center of the melting-pot that is LA. Josiah’s Executive Chef at Openaire is Richard Archuleta (ex-The Waldorf Astoria Beverly Hills.)

Chef Josiah (Culinary Council Member for ment’or BKB Foundation) is hosting a special benefit dinner at Melisse on Sunday, December 2nd to support Team USA 2019 on their Road To Lyon” at the Bocuse d’Or international culinary competition. Joining him are guest chefs Tim Hollingsworth, Walter Manzke, Ari Rosenson, Nyesha Arrington and Brooke Williamson.

Chef Josiah joins us.

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