Episode 162: Scott Alves Barton; Victoria Blamey on creating during COVID

Andrew Talks to Chefs

English - May 05, 2021 23:48 - 2 hours - 134 MB - ★★★★★ - 273 ratings
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Previous Episode: Episode 161: Damarr Brown (Virtue restaurant, Chicago); Greg Baxtrom on the industry's hiring crisis

Next Episode: Episode 163: Chris Cipollone (Francie restaurant, Brooklyn); Panel Discussion on When/How to Bring Conferences & Festivals Back

Scott Alves Barton came up as a cook, then chef, in New York City restaurants, including almost ten years working with the late, great Patrick Clark. In midlife, Scott made a shift to academia, earning a PhD in food studies from New York University, and is now a leading culinary educator, teaching at multiple institutions and participating in myriad projects and articles, much of it with a focus on race, ethnicity, and related subjects. (Regular listeners will remember that Scott guest produced and hosted two episodes of the pod in 2020.)

And in The Line Up, our news and information segment, we bring you a much-needed feel-good story: Victoria Blamey, formerly of Chumley's and Gotham Bar and Grill, discusses the creative breakthrough she recently experienced during her residency at Blue Hill Center for Food & Agriculture.

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THINGS YOU SHOULD KNOW:

Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.

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