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PODCAST

How The Sausage Is Made with Chef Chris Cosentino

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.

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All Episodes

01:53:45

106: Chef Mike Lata

How The Sausage Is Made with Chef Chris Cosentino ·

2025/02/05

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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01:58:05

105: Chef Roland Passot

How The Sausage Is Made with Chef Chris Cosentino ·

2025/01/22

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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01:09:44

104: Chef Paul Kahan

How The Sausage Is Made with Chef Chris Cosentino ·

2025/01/08

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

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01:41:31

103: Chef Michael Voltaggio

How The Sausage Is Made with Chef Chris Cosentino ·

2024/12/11

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.

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01:14:40

102: Chef Alex Stupak

How The Sausage Is Made with Chef Chris Cosentino ·

2024/11/27

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

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01:22:42

101: Chef Renee Erickson

How The Sausage Is Made with Chef Chris Cosentino ·

2024/11/13

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

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01:49:14

100: Chef Mark Miller

How The Sausage Is Made with Chef Chris Cosentino ·

2024/10/30

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.

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00:01:51

How The Sausage Is Made

How The Sausage Is Made with Chef Chris Cosentino ·

2024/10/16

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.

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01:43:01

Chef Dan Giusti

How The Sausage Is Made with Chef Chris Cosentino ·

2024/08/27

Chef Dan Giusti grew up in a food-loving Italian family inspired Dan to attend the Culinary Institute of America in New York. He quickly rose through the culinary ranks, serving as Executive Chef of 1789 in Washington, D.C. and Head Chef of Noma in Copenhagen. After three years in the latter role, he returned to the United States to tackle another culinary challenge: school food.In 2016, he founded Brigaid, assembling a team of professional chefs who were eager to apply their culinary expertise

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Chef Brian Dunsmoor

How The Sausage Is Made with Chef Chris Cosentino ·

2024/08/07

Chef Brian Dunsmoor of Dunsmoor Restaurant Los Angeles, California

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Chef Jonathan Waxman “Obi Wan”

How The Sausage Is Made with Chef Chris Cosentino ·

2024/07/24

Waxman is the chef/owner of Barbuto in Manhattan’s West Village and Jams at 1 Hotel Central Park.

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Chef Ryan Hardy

How The Sausage Is Made with Chef Chris Cosentino ·

2024/06/19

CHEF RYAN HARDYFOUNDER/CEO/CHEF, THE DELICIOUS HOSPITALITY GROUP (NYC)CHARLIE BIRD, PASQUALE JONES, LEGACY RECORDS, ADA’S PLACE, EASY VICTOR CAFÉ, BAR PASQUALE, MIDNIGHT PLUS ONE and SILVER SANDS MOTEL (EDDIE’S OYSTER BAR & NOOKIES DINER)

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Chef Gerard Craft

How The Sausage Is Made with Chef Chris Cosentino ·

2024/05/30

Niche Food Group is based in St. Louis, Missouri and owned by executive chef Gerard Craft. As a Food & Wine Best New Chef, Food & Wine Innovator of the Year, 2015 James Beard Foundation Award-winning Best Chef: Midwest, and Inc. Magazine Star Entrepreneur, Chef Craft has been a pioneer for the Midwest dining scene.

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Chef Sang Yoon

How The Sausage Is Made with Chef Chris Cosentino ·

2024/04/10

Sang Yoon is the chef and proprietor of the acclaimed gastropub Father’s Office

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