Cream Pie With Telly Justice Loading Dock Talks With Chef Preeti Mistry podcast

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תוכן מסופק על ידי Preeti Mistry. כל תוכן הפודקאסטים כולל פרקים, גרפיקה ותיאורי פודקאסטים מועלים ומסופקים ישירות על ידי Preeti Mistry או שותף פלטפורמת הפודקאסט שלהם. אם אתה מאמין שמישהו משתמש ביצירה שלך המוגנת בזכויות יוצרים ללא רשותך, אתה יכול לעקוב אחר התהליך המתואר כאן https://he.player.fm/legal.

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This Is Woman's Work with Nicole Kalil

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Together, we're redefining what it means, looks and feels like, to be doing "woman's work" in the world today. With confidence and the occasional rant. From boardrooms to studios, kitchens to coding dens, we explore the multifaceted experiences of today's woman, confirming that the new definition of "woman's work" is whatever feels authentic, true, and right for you. We're shedding expectations, setting aside the "shoulds", giving our finger to the "supposed tos". We're torching the old playbook and writing our own rules. Who runs the world? You decide. Learn more at nicolekalil.com

Loading Dock Talks with Chef Preeti Mistry « »
Cream Pie with Telly Justice

לפני שנה 50:33

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תוכן מסופק על ידי Preeti Mistry. כל תוכן הפודקאסטים כולל פרקים, גרפיקה ותיאורי פודקאסטים מועלים ומסופקים ישירות על ידי Preeti Mistry או שותף פלטפורמת הפודקאסט שלהם. אם אתה מאמין שמישהו משתמש ביצירה שלך המוגנת בזכויות יוצרים ללא רשותך, אתה יכול לעקוב אחר התהליך המתואר כאן https://he.player.fm/legal.

In this episode, Preeti dives into the heart of food's nostalgic power with guest Telly Justice, chef and owner of HAGS in New York City. The conversation centers around Telly's family's old-fashioned cream pie recipe—a simple, yet emotionally charged dish that ties back to her German-American heritage and childhood memories. Telly's journey from a non-culinary family background to receiving the 2023 New York Young Chef Award by Michelin highlights the melange of personal and professional experiences shaping her approach to food. Through the lens of queerness and community, Telly and Preeti explore how food serves not just as sustenance, but as a medium for self-expression, healing, and connection. They touch upon the challenges and joys of operating a queer-inclusive restaurant that aims to celebrate identity and belonging, all while navigating the competitive landscape of New York City's culinary scene.

For more from Telly:

Subscribe to Preeti's Substack to get behind-the-scenes content, to cook the recipes, and to get extended versions of the interviews.

… continue reading

22 פרקים

#Food #Arts #Preeti Mistry #Chef #Cooking #Food Justice #Restaurant Business #Restaurant Industry #Restaurant #Social Justice

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Cream Pie with Telly Justice

Loading Dock Talks with Chef Preeti Mistry

published לפני שנה

שתפו

MP3•בית הפרקים

תוכן מסופק על ידי Preeti Mistry. כל תוכן הפודקאסטים כולל פרקים, גרפיקה ותיאורי פודקאסטים מועלים ומסופקים ישירות על ידי Preeti Mistry או שותף פלטפורמת הפודקאסט שלהם. אם אתה מאמין שמישהו משתמש ביצירה שלך המוגנת בזכויות יוצרים ללא רשותך, אתה יכול לעקוב אחר התהליך המתואר כאן https://he.player.fm/legal.

In this episode, Preeti dives into the heart of food's nostalgic power with guest Telly Justice, chef and owner of HAGS in New York City. The conversation centers around Telly's family's old-fashioned cream pie recipe—a simple, yet emotionally charged dish that ties back to her German-American heritage and childhood memories. Telly's journey from a non-culinary family background to receiving the 2023 New York Young Chef Award by Michelin highlights the melange of personal and professional experiences shaping her approach to food. Through the lens of queerness and community, Telly and Preeti explore how food serves not just as sustenance, but as a medium for self-expression, healing, and connection. They touch upon the challenges and joys of operating a queer-inclusive restaurant that aims to celebrate identity and belonging, all while navigating the competitive landscape of New York City's culinary scene.

For more from Telly:

Subscribe to Preeti's Substack to get behind-the-scenes content, to cook the recipes, and to get extended versions of the interviews.

… continue reading

22 פרקים

#Food #Arts #Preeti Mistry #Chef #Cooking #Food Justice #Restaurant Business #Restaurant Industry #Restaurant #Social Justice

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LIVE: Mom's Banana Bread Pudding w/ Tu David Phu 45:26

לפני 35 weeks45:26

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45:26

In this episode, Chef Preeti Mistry talks with Chef Tu David Phu live on the podcast stage at the first-ever Cookbook Fest in Napa, California. Tu is the author of the forthcoming cookbook 'Memory of Taste,' that is a "tribute to the enduring spirit of my matriarchs, the rich heritage of Vietnamese cuisine, food insecurity, and the stories that food can tell." In this podcast, Tu and Preeti discuss Tu's upbringing in Oakland, the profound influence of his mother, and the deep connection between food and memory. Tu shares the stories behind his mother's banana bread pudding recipe, the impact of food insecurity on his life, and his efforts in advocating for universal school meals. They also delve into the meanings of authenticity in cooking, cultural appropriation, and sustainability within the food industry. For more from Tu: Order his book! His Instagram His website His documentary, Bloodline Subscribe to Preeti's Substack to get behind-the-scenes content, to cook the recipes, and to get extended versions of the interviews.…

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Baby Back Ribs with Deborah VanTrece 42:21

לפני 46 weeks42:21

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42:21

In this episode, Chef Preeti talks with Chef Debra VanTrece about her recipe for Baby Back Ribs with Sweet Tea BBQ Sauce. Chef Deborah shares her family's rich barbecue traditions and roots in Kansas City and how they influenced the development of her rib recipe (including the potentially controversial addition of sweet tea). Deborah recounts her pivot from a flight attendant to a chef and the prevalence of racism and sexism as she worked her way up in catering. They delve into the meaning of soul food and the importance of blending global inspirations into cooking, specifically in a world where "fusion" is used frequently. More about them: Deborah's Website Deborah's Instagram Her Restaurants: Oreatha's at the Point | Twisted Soul Cookhouse and Pours Subscribe to Preeti's Substack to get behind-the-scenes content, to cook the recipes, and to get extended versions of the interviews.…

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Barbacoa with Norma Listman & Saqib Keval 50:27

לפני 49 weeks50:27

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50:27

In this episode, Preeti talks with Chefs Norma Listman and Saqib Keval, the duo behind Masala y Maíz and Marigold in Mexico City. The chefs share their unique culinary backgrounds and the melding of their heritages — Mexican, South Asian, and East African — into their cuisine. They discuss the process behind their lamb barbacoa recipe, a melding of Norma's Mexican family tradition with Saqib's South Asian flavors and spices. The discussion also explores the significance of maintaining cultural integrity while innovating with traditional recipes, avoiding the pitfalls of fusion for the sake of novelty. They also discuss the broader responsibilities of chefs in society, touching on labor rights in the restaurant industry, creating a supportive work culture, and the importance of political engagement through food. More about them: Norma's Website Saqib's Website Their restaurants Masala y Maiz | Marigold Subscribe to Preeti's Substack to get behind-the-scenes content, to cook the recipes, and to get extended versions of the interviews.…

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Cottage Pie with Jacqui Sinclair 46:05

לפני 51 weeks46:05

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46:05

In this episode, Preeti engages in a flavorful discussion with British Jamaican chef, food journalist, and friend, Jacqui Sinclair, also known as the Juicy Chef. They first discuss the recipe Jacqui shared with them, which is Lorna's Cottage Pie, originally made by Jacqui's mother. The recipe is a combination of Jamaican flavors with the British classic. Jumping off from there they delve into the history of Jamaica and the influence its colonial past has had on its cuisine. Jacqui shares personal stories, including growing up black in Brighton, England, her family's influence on her cooking and love for Jamaican cuisine, her professional journey from diplomacy to culinary arts, and the creation of Nyam and Trod, a food and travel movement emphasizing Caribbean flavors. The episode also touches on Jacqui's role in promoting Jamaican food culture through Kingston Kitchen and addresses broader themes like the impact of colonialism on food, global culinary influences, and the importance of cultural preservation and representation in the culinary world. For more from Jacqui: Her Instagram Her YouTube Channel Subscribe to Preeti's Substack to get behind-the-scenes content, to cook the recipes, and to get extended versions of the interviews.…

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Cream Pie with Telly Justice 50:33

לפני 1 year50:33

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50:33

In this episode, Preeti dives into the heart of food's nostalgic power with guest Telly Justice, chef and owner of HAGS in New York City. The conversation centers around Telly's family's old-fashioned cream pie recipe—a simple, yet emotionally charged dish that ties back to her German-American heritage and childhood memories. Telly's journey from a non-culinary family background to receiving the 2023 New York Young Chef Award by Michelin highlights the melange of personal and professional experiences shaping her approach to food. Through the lens of queerness and community, Telly and Preeti explore how food serves not just as sustenance, but as a medium for self-expression, healing, and connection. They touch upon the challenges and joys of operating a queer-inclusive restaurant that aims to celebrate identity and belonging, all while navigating the competitive landscape of New York City's culinary scene. For more from Telly: More about HAGS HAGS Instagram Subscribe to Preeti's Substack to get behind-the-scenes content, to cook the recipes, and to get extended versions of the interviews.…

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Mac & Cheese with Fernay McPherson 41:41

לפני 1 year41:41

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41:41

In this episode of Loading Dock Talks, Chef Preeti Mistry hosts Fernay McPherson, the chef-owner of Minnie Bell's Soul Movement, a fast, casual fried chicken restaurant in Emeryville, California, and soon to be in the Fillmore District of San Francisco. Fernay shares her journey starting Minnie Bell's in the historic Fillmore district, a place she aims to honor and return to with her business in early 2024. Fernay McPherson discusses her involvement with La Cocina and the support she received in starting her own business. She emphasizes the importance of building relationships with other women chefs and the sense of community that comes with it. Fernay also talks about the alternative paths in the restaurant industry and the shift towards a more welcoming environment. For more from Fernay: Her restaurant Minnie Bell's Instagram Subscribe to Preeti's Substack to get behind-the-scenes content, to cook the recipes, and to get extended versions of the interviews.…

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Picadillo with Leah Scurto 41:35

לפני 1 year41:35

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41:35

In this episode Chef Preeti interviews Leah Scurto, owner of Pizza Leah in Sonoma County, who shares her journey growing up in restaurants and her love for the craft of pizza making. Leah shares her mother Viola's picadillo recipe that she grew up eating, and the stories behind the beloved family dish. The pair also discuss the importance of intentionality in making a great pizza. During the conversation, Leah reveals some pizza-making secrets, her favorite pizza to try, and shares how her expertise in making good pizza dough has contributed much to her success. For more from Leah: Her restaurant Her Instagram Subscribe to Preeti's Substack to get behind-the-scenes content, to cook the recipes, and to get extended versions of the interviews.…

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Seero with Hetal Vasavada 51:46

לפני 1 year51:46

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51:46

In this episode, Hetal tells Preeti about her family recipe for seero, a sweet semolina pudding made with ghee and toasted nuts. Through the recipe, how she grew up learning to cook and garden with her family while living in a house with a constant rotation of family members immigrating from Gujrat. Hetal also shares her opinions on authenticity in cooking and her complicated relationship to the term "chef" after winning the Masterchef reality show. For more from Hetal: Her website Her book Her Instagram Subscribe to Preeti's Substack to get behind-the-scenes content, to cook the recipes, and to get extended versions of the interviews.…

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Shrimp & Grits with Rahanna Bisseret Martinez 39:58

לפני 1 year39:58

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39:58

In this episode, Chef Rahanna Bisseret Martinez shares more about her family recipe for Shrimp & Grits, one that she made for 40 people at a staff meal while interning at the age of 16. The conversation dives into Rahanna's thoughts on the role of family recipes in her cooking and the transition from home cooking to fine dining. She also shares her thoughts on the role of a chef in society and the importance of representation in the kitchen. Throughout the conversation, she reflects on her experiences as a young chef and the impact of being a young black woman in the kitchen. For more from Rahanna: Her Instagram Her book, Flavor + Us Subscribe to Preeti's Substack to get behind-the-scenes content, to cook the recipes, and to get extended versions of the interviews.…

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Sayadiyah with Reem Assil 41:45

לפני 1 year41:45

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41:45

In this episode, Reem tells Preeti about Sayadiyah, a rice and fish dish packed with flavorful caramelized onions and spices. Through the story of how Reem developed her take on Sayadiyah for her books, Arabiyya, they discuss the connection between food and the Israeli occupation of Palestine, highlighting the impact of severing people from their land and culture; their personal experiences with cooking and the influence of their family, challenging the traditional concept of a chef and power dynamics in the culinary industry; and creating a safe space for vulnerability in her businesses and challenging traditional hierarchies. For more from Reem: Hospitality for Humanity Her book, Arabiyya Reem's California Subscribe to Preeti's Substack to get behind-the-scenes content, to cook the recipes, and to get extended versions of the interviews.…

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Coming Soon: Season 2! 4:12

לפני 1 year4:12

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4:12

The new season of Loading Dock Talks is coming on January 18th. This season, Chef Preeti asked some of their chef friends to send them a recipe, whether it was a family recipe or something they grew up eating. They wanted to see a recipe that meant something to the guests. Preeti cooked these recipes so that they could dig into the ingredients, techniques, and stories behind them. This season on Loading Dock Talks, the guests and their family recipes include: Reem Assil's Sayadiyah Rahanna Bisserett Martinez's Shrimp & Grits Hetal Vasavada's Seero Leah Scurto's Picadillo Fernay McPherson's Mac & Cheese Telly Justice's Cream Pie Jacqui Sinclair's Cottage Pie Saqib Keval & Norma Listman's Barbacoa and Deborah Vantrece's BBQ Ribs If you want to cook along, get the recipes, extra content, extended editions of the interviews, and additional recipes from Preeti, subscribe to their Substack , launching January 12th with their recipe for Handvo Madeleines. Subscribe to Preeti's Substack to get behind-the-scenes content, to cook the recipes, and to get extended versions of the interviews.…

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Devita Davison on Building a Social Safety Net, Community and the Perfect Bite 1:02:45

לפני 4 years1:02:45

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1:02:45

Preeti and Devita talk about growing up in an empowering black space, why she founded FoodLab Detroit coming out of the economic crisis of 2008, and the favorite dish that she will never be able to eat again, breakfast at her grandma’s house. For more from Devita: Instagram: @devita_davison Twitter: @DevitaDavison FoodLab Detroit Website | Instagram | More About You can find Preeti: Twitter | Instagram | W ebsite Produced by Copper & Heat Subscribe to Preeti's Substack to get behind-the-scenes content, to cook the recipes, and to get extended versions of the interviews.…

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Vinny Eng on Truly Inclusive Hospitality and Growing up in Echo Park, LA 44:14

לפני 4 years44:14

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44:14

Preeti’s guest this week is Vinny Eng, celebrated sommelier and community activist. Their conversation revolves around safety; feeling safe as immigrants in the U.S., feeling unsafe as queer folks in college, and creating a truly hospitable restaurant by prioritizing the safety of your staff. For more from Vinny: Instagram: @engvinny Twitter: @vinnyeng Safer Together SF Bay Area Website | Twitter You can find Preeti: Twitter | Instagram | W ebsite Produced by Copper & Heat Subscribe to Preeti's Substack to get behind-the-scenes content, to cook the recipes, and to get extended versions of the interviews.…

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Mavis-Jay Sanders on Challenging the Rules and Dreaming Big 51:14

לפני 4 years51:14

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51:14

Preeti and Chef Mavis-Jay talk about discovering their chefiness as kids doctoring up boxed mac and cheese, why they decided to go to culinary school at CIA at Hyde Park, and how they left fine dining restaurants to work in restaurant industry activism. For more from Mavis-Jay: Instagram: @chefmavisjay Twitter: @ChefMavisJay Drive Change Website | Instagram | Twitter | Facebook You can find Preeti: Twitter | Instagram | W ebsite Produced by Copper & Heat Subscribe to Preeti's Substack to get behind-the-scenes content, to cook the recipes, and to get extended versions of the interviews.…

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Jenny Dorsey on Changing the Restaurant Industry and Questioning the System 45:33

לפני 4 years45:33

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45:33

Preeti’s guest this week is Chef Jenny Dorsey - chef and founder of the community think tank, Studio ATAO. Jenny talks about growing up questioning bias in the system, creating real change in the restaurant industry, and Preeti & Jenny debate the merits of Morton’s Coarse versus Diamond Crystal kosher salt. For more from Jenny: Instagram: @chefjennydorsey Twitter: @chefjennydorsey Studio ATAO Website | Instagram | Twitter | Facebook You can find Preeti: Twitter | Instagram | W ebsite Produced by Copper & Heat Subscribe to Preeti's Substack to get behind-the-scenes content, to cook the recipes, and to get extended versions of the interviews.…

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Brenda Buenviaje on Growing Up in Louisiana and the Complexities of Biracial Identities 58:13

לפני 4 years58:13

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58:13

Preeti talks with Brenda Buenviaje - chef and owner of Brenda’s French Soul Food and Brenda’s Meat & Three in the Bay Area - about growing up fishing, foraging, and cooking in Louisiana, starting her career in restaurants as a lesbian in the south, and navigating the spotlight as “The Brenda.” For more from Brenda: Instagram: @chefbuenviaje YouTube Channel: Cook Like Brenda Brenda’s Restaurants: Brenda’s French Soul Food Instagram | Website Brenda’s Meat & Three Instagram | Website You can find Preeti: Twitter | Instagram | W ebsite Produced by Copper & Heat Subscribe to Preeti's Substack to get behind-the-scenes content, to cook the recipes, and to get extended versions of the interviews.…

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Ashtin Berry on Chef Heroes and White Saviorism 58:22

לפני 4 years58:22

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58:22

Preeti talks with Ashtin Berry - bartender, hospitality activist, and equity educator & consultant - about being raised empowered to speak her truth, chef heroes, and white saviorism in the hospitality industry. For more from Ashtin: Instagram: @thecollectress Twitter: @AshtinBerry Radical Xchange Website | Instagram | Twitter You can find Preeti: Twitter | Instagram | W ebsite Produced by Copper & Heat Subscribe to Preeti's Substack to get behind-the-scenes content, to cook the recipes, and to get extended versions of the interviews.…

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Zoe Adjonyoh on Ancestral Roots and Queer Intelligence 54:11

לפני 4 years54:11

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54:11

Preeti talks with Zoe Adjonyoh - chef, activist, and author - about connecting to her ancestral Ghanaian roots and building community through food, being a queer black woman in the industry, and about some of her favorite West African spices and ingredients. For more from Zoe: Her website Her spices (and other fun things) Her cookbook Twitter: @ZoeAdjonyoh Instagram: @zoeadjonyoh @ghanakitchen Black Book: Website | Instagram You can find Preeti: Twitter | Instagram | W ebsite Produced by Copper & Heat Subscribe to Preeti's Substack to get behind-the-scenes content, to cook the recipes, and to get extended versions of the interviews.…

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Nick Cho on The Immigrant Experience and Fighting for Justice 50:43

לפני 4 years50:43

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50:43

Preeti talks with Nick Cho - Tik Tok star Your Korean Dad and co-owner of Wrecking Ball Coffee in San Francisco - about how he approaches tough conversations with sympathy, fighting for justice, and his favorite tacos from Taco Bell. For more from Nick: Your Korean Dad YouTube Your Korean Dad TikTok Twitter: @NickCho Instagram: @nickcho_ Wrecking Ball Coffee Roasters: Website | Instagram | Twitter You can find Preeti: Twitter | Instagram | Website Produced by Copper & Heat Subscribe to Preeti's Substack to get behind-the-scenes content, to cook the recipes, and to get extended versions of the interviews.…

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Asha Gomez on Immigrating to the US and Finding Her Voice 45:21

לפני 4 years45:21

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45:21

Preeti talks with Asha Gomez - chef, activist and cookbook author - about her childhood growing up between India and the U.S., finding her voice in activism and policy work, and of course pani puri! For more from Asha: Her website Her culinary experiences: Third Space Her cookbooks: My Two Souths & I Cook in Color The organization CARE You can find Preeti: Twitter @chefpmistry Instagram @chefpmistry Their website Produced by Copper & Heat Subscribe to Preeti's Substack to get behind-the-scenes content, to cook the recipes, and to get extended versions of the interviews.…

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Introducing Loading Dock Talks with Chef Preeti Mistry 1:53

לפני 4 years1:53

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1:53

Introducing Loading Dock Talks, a podcast hosted by Chef Preeti Mistry. Each week, Chef Preeti talks to their favorite food folks about their lives, food and social justice, and they do a little shit-talking too. Subscribe to Preeti's Substack to get behind-the-scenes content, to cook the recipes, and to get extended versions of the interviews.…

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