This Is TASTE

Michelle Rabin, a Canadian food stylist and recipe developer who moved from behind-the-scenes to on-camera work, chats about joining the wild Netflix show Just a Dash. She describes the show’s surreal, unscripted style, improvising crazy segments like king crab shoots, and the rise of her quirky “constipation consultant” bit. They also touch on wardrobe, production twists, and trends like fiber and psychedelics.

Elyssa Heller, chef behind New York’s Edith’s who blends modern Jewish deli tradition with playful café fare. Gráinne O'Hare, novelist of Thirst Trap, who writes vivid food scenes and knows Belfast’s dining life. They talk about rethinking classic deli dishes, the viral tahini coffee slushie, representing diverse Jewish cuisines, Belfast food memories, and how to write food that evokes feeling.

Alex Raij, chef and co-owner of Txikito, La Vara and St. Julie Bear, blends Spanish and Basque influences with playful, product-forward concepts. She talks about childhood capeletti, her trusty Vitamix, favorite cookbooks, seafood splurges, reopening Txikito, and creating lively neighborhood restaurants focused on hospitality and accessible luxury.

Fidel Caballero, chef-owner of Michelin-starred Corima and co-founder of Vato, shares a 20-year culinary journey from Mexico through China and the Basque region to New York. He talks about launching Corima in Chinatown, running a hybrid tasting and à la carte service, the roots of Vato’s northern-Mexico flavors, and lessons learned from cooks and kitchens around the world.

Ben Liebmann, a TV exec and former Noma COO who grew the brand beyond its dining room, and Troy Chatterton, a bookseller launching Wild Sorrel Cookbooks, join for wide-ranging chat. They debate why restaurant lists irritate Ben. They dig into the changing shape of food television, Noma’s pop-ups and LA plans. Troy shares cookbook-curation, shop plans and a Kickstarter to open in the East Village.

Eric Kim, New York Times columnist and author of Korean American, shares stories from his life and writing. He talks about Korean family meals, jeon and chon cooking techniques, his forthcoming essay collection Spaghetti Junction, memories of working at Food52, AI and the value of human culinary creativity, and favorite restaurants and writing spots.

Luca Servodio, LA food writer who built the LA Countdown and reviews 100 restaurants a year, shares plans for more pizza, burgers, and food-media growth. Elliott Rosenberg, designer behind Waiting magazine, and Adele Blanton, its cofounder and writer, discuss starting a print title celebrating NYC service-industry artists. They cover LA dining trends, Noma’s pop-up, underrated chefs, and turning social projects into media.

Jerrelle Guy, award-winning author and food photographer (RISD grad, master’s in gastronomy), talks about blending photography and writing and what ‘fancy’ feels like. She shares pantry-driven recipe inventions, creative ways to riff on comfort classics, and the process of writing and shooting a cookbook while avoiding burnout.

Scott Conant, a James Beard Award-winning chef and TV personality, discusses his culinary journey and recent projects. He recounts his early days in New York, especially the acclaim of Scarpetta and its iconic spaghetti. Conant shares the inspiration behind launching his sauce line, Martone Street, emphasizing clean ingredients and family roots. He reflects on the dynamics of cooking shows, prioritizing food over contestant drama, and the balance of his two decades in television versus the fast-paced restaurant life. Plus, he reveals personal stories of hospitality that leave a lasting impression.

Brooks Reitz, a restaurant owner and writer, joins chefs Mashama Bailey and Johno Morisano to discuss the intricate dance of hospitality and culinary creativity. They delve into Brooks' recent acquisition of the Houston's training manual, emphasizing its strict approach to service. The trio also explores the essence of The Grey in Savannah, touching on the collaborative process behind menu development. They share insights on embracing British culinary trends in the U.S. and the importance of storytelling in restaurant design.