Chris Kollar How The Sausage Is Made With Chef Chris Cosentino podcast

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Antoni Porowski and the Right Time to Leave a Party 46:55

9 days ago46:55

46:55

"Queer Eye" and "No Taste Like Home" star Antoni Porowski joins Tinfoil Swans live at the Food & Wine Classic in Aspen for a heartfelt and humorous conversation about identity, vulnerability, and finding meaning through food. He opens up about his path from actor and caterer to TV host and storyteller, the emotional layers of cooking, navigating fame, and the gentle art of knowing when to leave the party. Along the way, he shares reflections on therapy, self-care, family dynamics — and what turning 40 taught him. Sponsor: Old Fitzgerald® Kentucky Straight Bourbon Whiskey. Bardstown, KY. 50% Alc./Vol. Think Wisely. Drink Wisely. Learn more about your ad choices. Visit podcastchoices.com/adchoices…

How The Sausage Is Made with Chef Chris Cosentino « »
Chris Kollar

2 years ago 40:49

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Content provided by Chris Cosentino. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Chris Cosentino or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://ppacc.player.fm/legal.

Chocolatier, chef, innovator, “artist” and avid cyclist, Chris Kollar is the owner of Kollar Chocolates, an award-winning artisan chocolate shop located in the heart of Yountville in the Napa Valley.

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120 episodes

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Chris Kollar

How The Sausage Is Made with Chef Chris Cosentino

published 2 years ago

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Content provided by Chris Cosentino. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Chris Cosentino or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://ppacc.player.fm/legal.

Chocolatier, chef, innovator, “artist” and avid cyclist, Chris Kollar is the owner of Kollar Chocolates, an award-winning artisan chocolate shop located in the heart of Yountville in the Napa Valley.

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120 episodes

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How The Sausage Is Made with Chef Chris Cosentino

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119 — Chef Darryl Bell Jr. 1:10:18

7 days ago1:10:18

1:10:18

You can take the man out of Kansas City, but not Kansas City out of the man. Missouri-native Darryl Bell Jr. knows that eminently. He’ll be the first to acknowledge that this city, steeped in history, jazz, and world-class barbecue, flavored and seasoned his upbringing in countless ways that linger. So much so that when this chef – who’s cooked in the celebrated kitchens of Alinea in Chicago, Bouchon in Yountville, Etoile in Napa, Michel Troisgros in Tokyo, Press in St. Helena, and restaurants in France – embarked on his first entrepreneurial venture, it had Kansas City written all over it. Bell’s company, Stateline Road BBQ , is named for the major thoroughfare that divides Kansas City, MO and Kansas City, KS. Not surprisingly, it’s a hotbed for great barbecue joints. His first product, 816 BBQ Sauce, carries the imprint of the area code of Kansas City. A zesty blend of Central Valley tomatoes, Gilroy garlic, brown sugar, vinegar, and a hush-hush blend of spices, it’s just the right amount of sweet, heat, and piquant that reveals itself on the palate like a fine wine. In fact, one Napa Valley winery owner christened it the “Mercedes-Benz of barbecue sauces.’’ None other than Thomas Keller took one taste and put it on his menus served aboard all Seabourn luxury cruise ships.…

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How The Sausage Is Made with Chef Chris Cosentino

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118 — Chef Melissa Perello 1:12:38

21 days ago1:12:38

1:12:38

Melissa Perello is an accomplished chef and restaurateur, leading the acclaimed San Francisco restaurants Octavia and Frances.

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How The Sausage Is Made with Chef Chris Cosentino

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117 — Chef Bryan Voltaggio 1:37:57

5 weeks ago1:37:57

1:37:57

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 five), and Top Chef All-Stars (season sixteen), Bryan has firmly cemented his place in the culinary world. His cookbooks, HOME and VOLT Ink (co-written with his brother Michael), showcase his talent and offer a peek into his creative process. 2024 was another big year for Bryan with the debut of Wye Oak Tavern in his hometown of Frederick, MD. This new venture is all about celebrating local flavors and ingredients, reflecting the city’s growing food scene. Despite his busy career, Bryan stays grounded with his wife, Jennifer, and their three children, Thatcher, Piper, and Ever Maeve. Recently earning his pilot’s license, Bryan now enjoys exploring the country’s beauty from 15,000 feet. As he continues to innovate and push culinary boundaries, Chef Bryan Voltaggio’s impact on the food world keeps growing, driven by his passion and creativity.…

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How The Sausage Is Made with Chef Chris Cosentino

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116 - Douglas Keane 1:31:14

7 weeks ago1:31:14

1:31:14

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 many others.…

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How The Sausage Is Made with Chef Chris Cosentino

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115 — Chef Lee Anne Wong 1:44:23

9 weeks ago1:44:23

1:44:23

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 raised ingredients, and she was nominated as a semifinalist for the James Beard Foundation Outstanding Chef Pacific Northwest 2022. Papa’aina received local recognition and awards for Best Breakfast and Best New Restaurant during its lifespan. In August of 2023, Papa’aina perished in the Maui fires. Chef Wong participated in the Maui recovery efforts despite losing her own restaurant and continues to advocate for Maui and the small business community in Hawaii. Forging ahead, Chef Wong opened two Japan outposts of Koko Head Cafe; Tokyo in April 2023 and Osaka in September 2024. Koko Head Cafe recently celebrated its 10-year anniversary, with Chef Wong planning a KHC Brunch Cookbook and continuing efforts to expand the brand locally. She continues to appear on various media platforms, most recently competing on Food Network’s Tournament of Champions, Seasons 4, 5, & 6 and looks forward to working on exciting new projects to expand her brand and culinary expertise.…

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How The Sausage Is Made with Chef Chris Cosentino

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114 — Chef Jonny Black 1:45:32

11 weeks 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

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How The Sausage Is Made with Chef Chris Cosentino

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113 — Chef Timon Balloo 1:29:07

13 weeks 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.

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How The Sausage Is Made with Chef Chris Cosentino

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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

15 weeks ago1:19:17

1:19:17

Follow Chris Follow Maria

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How The Sausage Is Made with Chef Chris Cosentino

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111: Chef Dale Talde 1:26:17

17 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.…

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How The Sausage Is Made with Chef Chris Cosentino

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110: Chef Justin Cogley 1:07:07

19 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.”…

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How The Sausage Is Made with Chef Chris Cosentino

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109: Chef Michael Reed 1:36:15

21 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.…

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How The Sausage Is Made with Chef Chris Cosentino

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108: Chef Marco Canora 1:41:04

23 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.…

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How The Sausage Is Made with Chef Chris Cosentino

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107: Chef Mason Hereford 1:38:24

25 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.…

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106: Chef Mike Lata 1:53:45

27 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.…

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How The Sausage Is Made with Chef Chris Cosentino

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105: Chef Roland Passot 1:58:05

29 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…

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