How The Sausage Is Made with Chef Chris Cosentino
Welcome to How The Sausage Is Made, where Chef Chris Cosentino talks with chefs, restaurateurs, athletes, philanthropists, and others who inspire him. Each episode looks beneath the surface, behind the curtain, and digs deep to learn how people and things got to where they are now.
Episodes
Bryan Voltaggio isn’t just a chef; he’s a generational talent, respected by his peers and admired by food lovers everywhere. His restaurants—Voltaggio Brothers Steakhouse, Vulcania (co-owned with his brother Michael), and Wye Oak Tavern—each tell a story of culinary mastery and savory innovation.
With accolades that include being a James Beard Foundation Award finalist and starring on Top Chef (season six), Top Chef Masters (season ...
Douglas Keane is the talented chef and co-owner of the renowned Michelin-starred restaurant Cyrus, in Geyserville, CA.
Throughout his career, Chef Douglas Keane has been recognized and celebrated for his culinary excellence. His accolades include two Michelin stars, four stars from the San Francisco Chronicle, a James Beard Award for Best Chef Pacific, and being listed in Gourmet Magazine's Top 50 Restaurants in America, among ...
Lee Anne Wong is the chef and owner of Koko Head Cafe in Honolulu, Hawaii.
In March of 2019, Wong moved to Maui with her partner and one year old son. She also participated in Season 17 of Bravo’s Top Chef All Stars, filmed in Los Angeles and Northern Italy. Chef Wong’s Maui project, Papa’aina at the Pioneer Inn, located in historic Old Lahaina at the Harbor, showcased her culinary travels while featuring local, Maui grown and rais...
Chef Jonny Black is the Co-owner and Executive Chef at Chez Noir, in Carmel-by-the-Sea, CA.
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.
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 H...
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 t...
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.
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...
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.
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” lis...
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 Franci...
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 i...
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.
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 co...
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 f...
Mark Miller is an American chef, restaurateur, author, global flavor designer/consultant, and culinary thought leader. He is recognized as an early pioneer and developer of the importance of Non -European Cuisines, Ingredients, techniques to the American Culinary Culture, and specifically, one of the founders of Modern Southwestern Cuisine.
Well folks, we are about to celebrate my 100th episode, and over these last four years, the podcast has evolved, so I’m changing the name to better reflect what it’s about.
Hey Everybody! In this episode, I catch up with the one and only Guy Fieri. He shares his journey from a small-town boy with a passion for food to becoming one of the most recognizable faces in America. We dig into how his early experiences in restaurants shaped his work ethic and cooking style, and why he’s always thinking about how he can use his platform to do more. This episode is a great reminder that success isn’t just about ...
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