Ep. 15: How to Build a Story: Angel Barreto on Making Samgyetang and That One Scene From the Bear

Here are a few highlights from our conversation with Angel Barreto, one of the most creative and celebrated chefs in the Mid-Atlantic region and beyond:   Staying true to the traditional values of a dish while adding your own voice How working within constraints can bring out innovation and creativity How his family history as sharecroppers influenced his passion for food Why being the first person of color to have a #1 restaurant in DC is both remarkable and disheartening Navigating the tension of appreciation and appropriation Why the best chefs know the history of the food they cook, even when it makes us uncomfortable The one scene from TV show The Bear that may have hit too close to home…   Angel Barreto is the executive chef and partner of Anju, a contemporary Korean restaurant in D.C. that received three stars from the Washington Post. Barreto has had a culinary career that spans over a decade, with experience in both French and Korean cuisine from institutions like Vermilion, Wolfgang Puck’s The Source and more. Angel studied Korean food and history in Korea after winning a competition sponsored by the Korean embassy and was eventually recruited to Anju. Baretto was a finalist for the RAMMY Award for "Rising Culinary Star of the Year" in 2019 and was named one of Food and Wine's “Best New Chefs” in 2021. He was a James Beard Foundation Award semifinalist for "Best Chef: Mid-Atlantic" in both 2018 and 2019. He is also an advocate for mental health in the hospitality industry and works to eliminate the disparities and toxic work environments that often exist within the kitchen.