EPISODE · Jul 13, 2014 · 31 MIN
Episode 211: Josh Laurano
from The Main Course
This week on The Main Course, host Patrick Martins welcomes Chef Josh Laurano to the program. Having completed his first three months as Executive Chef at Lupa in New York City (starting there years ago as a line cook), Josh checks in with Patrick and shares his notable past experiences at Batali & Bastianich restaurants such as: Del Posto, Babbo, and Terry Market in Port Chester. The two also discuss Josh’s personal background and how it inspired him to gravitate to the kitchen, starting with the woman known as the knish queen of West Virginia: Josh’s mom. She owned and operated a local organic bakery while his dad had a vegetarian restaurant in New Jersey. Josh also addresses the grass-fed beef movement with his thoughts and even offers some tips when cooking with the leaner cuts of meat. Navigating Josh’s impressive career with the B&B Hospitality Group, Patrick gets the details of the inner workings of these successful kitchens. This program was brought to you by Rolling Press. “I try and eat, when I can, the meats that you guys stand behind; locally, organically, delicious meat. Fundamentally, as a chef and a consumer it really comes down to the taste of the product.” [5:44] “You have a couple of options as a young cook starting out. You can work and then party and not do anything in between, or can work and read and you can figure out, “alright I overcooked this, why did I do it.”… So, maybe that helped propel me faster.” [9:13] “You can’t just say I cook food and I’m a chef. We are responsible for the entire dining experience.” [13:46] –Josh Laurano on The Main CourseSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
What this episode covers
This week on The Main Course, host Patrick Martins welcomes Chef Josh Laurano to the program. Having completed his first three months as Executive Chef at Lupa in New York City (starting there years ago as a line cook), Josh checks in with Patrick and shares his notable past experiences at Batali & Bastianich restaurants such as: Del Posto, Babbo, and Terry Market in Port Chester. The two also discuss Josh’s personal background and how it inspired him to gravitate to the kitchen, starting with the woman known as the knish queen of West Virginia: Josh’s mom. She owned and operated a local organic bakery while his dad had a vegetarian restaurant in New Jersey. Josh also addresses the grass-fed beef movement with his thoughts and even offers some tips when cooking with the leaner cuts of meat. Navigating Josh’s impressive career with the B&B Hospitality Group, Patrick gets the details of the inner workings of these successful kitchens. This program was brought to you by Rolling Press. “I try and eat, when I can, the meats that you guys stand behind; locally, organically, delicious meat. Fundamentally, as a chef and a consumer it really comes down to the taste of the product.” [5:44] “You have a couple of options as a young cook starting out. You can work and then party and not do anything in between, or can work and read and you can figure out, “alright I overcooked this, why did I do it.”… So, maybe that helped propel me faster.” [9:13] “You can’t just say I cook food and I’m a chef. We are responsible for the entire dining experience.” [13:46] –Josh Laurano on The Main Course See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
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Episode 211: Josh Laurano
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