110: Chef Justin Cogley

How The Sausage Is Made with Chef Chris Cosentino

How The Sausage Is Made with Chef Chris Cosentino

39:50

The truth is out West! We’re hopping on the ET Highway and venturing to the most notorious alien hot spots, including Roswell’s infamous crash site, Area 51’s eerie perimeter, and a mysterious desert watchtower. Join us as journalist Laura Krantz, host of the podcast Wild Thing , beams up to share stories from the front lines of UFO reporting—from strange sightings and quirky festivals to a mailbox where people leave letters to extraterrestrials. Maybe you’ll even decide for yourself: Is Earth a tourist stop for spaceships? UFO hot spots you’ll encounter in this episode: - UFO Watchtower (near Great Sand Dunes National Park, Colorado) - Roswell, New Mexico - Area 51, Nevada - Extraterrestrial Highway (aka State Route 375), Nevada - Little A’Le’Inn, ET Highway, Nevada - E.T. Fresh Jerky, ET Highway, Nevada - Alien Research Center, ET Highway, Nevada - The Black Mailbox, ET Highway, Nevada Via Podcast is a production of AAA Mountain West Group .…

about a year ago 1:07:07

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⁠Justin Cogley⁠ is the Executive Chef/Partner of Aubergine at L’Auberge Carmel in Carmel-by-the-Sea. As Executive Chef he oversees Aubergine and all of L’Auberge Carmel’s culinary programs. Cogley comes to Carmel by way of Chicago, Illinois, where he was instrumental in opening the Elysian Hotel’s new kitchen as Executive Sous Chef. He previously worked at Charlie Trotter’s critically acclaimed restaurant for four years, claiming the position of Chef de Cuisine for the last two. Prior to his career as a chef, Cogley was a professional international figure skater performing with “Disney on Ice.”

115 episodes

110: Chef Justin Cogley

published about a year ago

MP3•Episode home

115 episodes

All episodes

How The Sausage Is Made with Chef Chris Cosentino

1
114 — Chef Jonny Black 1:45:32

2 days ago1:45:32

1:45:32

Chef Jonny Black is the Co-owner and Executive Chef at Chez Noir, in Carmel-by-the-Sea, CA. Follow Chris⁠ ⁠Follow Jonny

How The Sausage Is Made with Chef Chris Cosentino

1
113 — Chef Timon Balloo 1:29:07

16 days ago1:29:07

1:29:07

The culinary heart of Chef Timon Balloo’s food draws from a broad range of international flavors. From his Chinese, Indian-Trinidadian heritage to his classic European training, to the diverse kitchens where he built his career, each step along the way has led Balloo to become the chef he is today.

How The Sausage Is Made with Chef Chris Cosentino

1
112 — Chef Maria Mazon: People Who Steal Utensils From Restaurants; When Padma Asks "Are You Going To Cry?"; The Guiltiest Guilty Pleasures 1:19:17

30 days ago1:19:17

1:19:17

Follow Chris Follow Maria

How The Sausage Is Made with Chef Chris Cosentino

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111: Chef Dale Talde 1:26:17

6 weeks ago1:26:17

1:26:17

Dale Talde is the host and producer of Tastemade’s All Up In My Grill , the Executive Chef/Owner of Goosefeather at the Tarrytown House Estate in New York (which was named one of Esquire ’s Best New Restaurants in America in 2020), and Talde Noodle and Dumpling in LaGuardia Airport’s newly renovated Terminal B Headhouse, both of which he operates under his full-service hospitality consulting firm, Food Crush Hospitality , that he co-founded with his wife Agnes. His latest project is the opening of Tigress, an open-air rooftop Cantonese steakhouse, in the brand new The Perry Hotel in Naples, FL. Dale was named a semifinalist for the 2022 James Beard Awards in the “Best Chef: New York State” category, and he is the author of the Asian-American cookbook, which was released in 2015.…

How The Sausage Is Made with Chef Chris Cosentino

1
110: Chef Justin Cogley 1:07:07

8 weeks ago1:07:07

1:07:07

⁠ Justin Cogley ⁠ is the Executive Chef/Partner of Aubergine at L’Auberge Carmel in Carmel-by-the-Sea. As Executive Chef he oversees Aubergine and all of L’Auberge Carmel’s culinary programs. Cogley comes to Carmel by way of Chicago, Illinois, where he was instrumental in opening the Elysian Hotel’s new kitchen as Executive Sous Chef. He previously worked at Charlie Trotter’s critically acclaimed restaurant for four years, claiming the position of Chef de Cuisine for the last two. Prior to his career as a chef, Cogley was a professional international figure skater performing with “Disney on Ice.”…

How The Sausage Is Made with Chef Chris Cosentino

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109: Chef Michael Reed 1:36:15

10 weeks ago1:36:15

1:36:15

In the heart of Anaheim, California, Chef Michael Reed , a culinary virtuoso with two decades of experience and a James Beard Best Chef West nominee, and his partner Kwini Reed, a Southern California native with a passion for culinary excellence, an eye for aesthetics, and a talent for curating experiences, have joined forces to create an extraordinary culinary experience at Poppy & Seed.…

How The Sausage Is Made with Chef Chris Cosentino

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108: Chef Marco Canora 1:41:04

12 weeks ago1:41:04

1:41:04

As a chef, restaurateur, and cookbook author, Marco Canora promotes delicious, simple, and healthful food. In 2003, he opened Hearth in Manhattan's East Village , earning a strong local following and critical acclaim for his seasonal, Italian-inflected cooking. Hearth has a positive two-star review from The New York Times and a prestigious “Outstanding Restaurant" nomination from the James Beard Foundation and in 2017 Marco won the James Beard Foundation award for Best Chef NYC. Marco is also the founder of Brodo , a popular to-go window serving coffee cups of hot, nourishing bone broths.…

How The Sausage Is Made with Chef Chris Cosentino

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107: Chef Mason Hereford 1:38:24

14 weeks ago1:38:24

1:38:24

Mason Hereford is the chef and owner of Turkey and the Wolf, a counter service-only joint that Food & Wine and Esquire listed as one of the most important restaurants of the decade, and Bon Appetit named the number one Best New Restaurant in America in 2017. His other restaurants include, Molly’s Rise & Shine, Hungry Eyes & Hot Stuff all in the city of New Orleans.…

How The Sausage Is Made with Chef Chris Cosentino

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106: Chef Mike Lata 1:53:45

16 weeks ago1:53:45

1:53:45

Mike Lata is Chef/Co-Owner of FIG and The Ordinary in Charleston, SC. A formidable presence in the city’s culinary scene, he won the James Beard Foundation Award for Best Chef: Southeast in 2009, and was a semifinalist for Outstanding Chef in 2017 and 2018. Lata’s restaurants have received major accolades of their own, including several James Beard Award wins and nominations and placement on countless national “Best Restaurant” lists.…

How The Sausage Is Made with Chef Chris Cosentino

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105: Chef Roland Passot 1:58:05

18 weeks ago1:58:05

1:58:05

Roland Passot is a classically trained French Chef. After moving to San Francisco in the 1980s, he opened La Folie in 1988 earning such accolades as a James Beard Award for Rising Star chef, Best Chef in California 2005 – 2007, Best Food and Best French Restaurant in Zagat in 2002, Best French Restaurant in 7x7 Magazine, 4 stars by the San Francisco Magazine, Top 100 Restaurants in San Francisco Chronicle, 4 stars by the San Francisco Chronicle, and one Michelin Star. Follow Chef @RolandPassot…

How The Sausage Is Made with Chef Chris Cosentino

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104: Chef Paul Kahan 1:09:44

20 weeks ago1:09:44

1:09:44

Chef Paul Kahan has become the nationally recognizable face of Chicago chefs. Passionately seasonal, unconventionally creative and dedicated to the inspiration of classical cuisine, Kahan has received international acclaim for Blackbird, avec, The Publican, Big Star, Publican Quality Meats, Nico Osteria, Dove’s Luncheonette, Publican Quality Bread, and Publican Tavern O’Hare. Awarded Outstanding Chef by the James Beard Foundation in 2013 and Best Chef of the Midwest in 2004, Kahan has earned the praise of many who claim him to be one of America’s most influential working chefs.…

How The Sausage Is Made with Chef Chris Cosentino

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103: Chef Michael Voltaggio 1:41:31

24 weeks ago1:41:31

1:41:31

Chef Michael Voltaggio has established a bold and trendsetting legacy. His influence spans multiple industries, with groundbreaking projects like Vulcania at Mammoth Mountain , Volt Burger at over 40 Live Nation Venues nationwide, and Voltaggio Brothers Steak House at MGM National Harbor in DC, all reflecting his innovative spirit.…

How The Sausage Is Made with Chef Chris Cosentino

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102: Chef Alex Stupak 1:14:40

26 weeks ago1:14:40

1:14:40

Alex Stupak is the Chef and Co-Owner of the Empellón restaurant group in New York City. Born in Massachusetts, Alex became a scholar of the avant garde and molecular gastronomy movements. He worked as the pastry chef of Clio in Boston with Ken Oringer, Alinea in Chicago with Grant Achatz and wd~50 in NYC with Wylie Dufresne. With earnest dedication to always doing the unexpected, Alex pivoted away from pastry and these styles of cooking and chose to adopt Mexican cuisine as a perpetual source of creative inspiration. Alex opened Empellón Taqueria in the west village of Manhattan and has since opened several more restaurants inside and outside the Empellón brand. His approach to cooking focuses on opposing the reductive way people often view different cuisines. Alex was selected as one of Food and Wine’s Best New Chefs in 2013 and has received multiple James Beard Nominations including one for his book, Tacos, Recipes and Provocations which was published in 2015.…

How The Sausage Is Made with Chef Chris Cosentino

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101: Chef Renee Erickson 1:22:42

28 weeks ago1:22:42

1:22:42

Renee Erickson is a James Beard award-winning chef , author and the chef/co-owner of multiple projects in Seattle, Washington: The Walrus and the Carpenter , The Whale Wins , Barnacle, Boat Bar , Bateau , Lioness , Deep Dive, Willmott's Ghost , Westward , and several General Porpoise Doughnuts and Coffee locations. Her new cookbook Sunlight & Breadcrumbs explores the surprising wonder and satisfaction you can find in making everyday food, inspiring us all to cook creatively. The book highlights the beauty and creativity in making everyday food at home. Renee decided to reconnect with her creativity by painting, taking photographs, making ceramics, and, of course, cooking everything you will find inside its charming pages.…

How The Sausage Is Made with Chef Chris Cosentino

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100: Chef Mark Miller 1:49:14

30 weeks ago1:49:14