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Food Republic Today is our podcast, a one-stop-shop for food and beverage news, interviews with culinary all-stars, and entertaining bits about food from some of the top emerging comedians. The podcast is designed to last about 30 minutes—just enough to get you through your commute or lunch break or morning routine. Please subscribe, rate us and leave comments!

In recent weeks, we’ve featured exciting culinary up-and-comers as well as revered chefs, from Mashama Bailey of The Gray in Savannah and Colorado’s Steve Redzikowski to Marcus Samuelsson and Dan Barber. Here, we pull some memorable quotes from the interviews, hopefully proving culinary inspiration or at least provoking some thought. But really, we hope you’ll be enticed to listen to Food Republic Today—and subscribe!

Steve Redzikowski, chef and co-owner of Acorn and Oak At Fourteenth in Colorado
“No matter where you are, if you’re in New York or you want to go to a smaller city and prove yourself, just stick to the basics. Yes chef, keep your mouth shut and just do what they say.”

Kate Williams, chef-owner of Lady of the House, Detroit
“There’s still kind of this ‘we’re all in this together’ mentality among Detroit, whether it’s restaurateurs or farmers or just small businesses, like we’re not out of the woods yet. When I moved back to the city, there was still a chance that if you opened a restaurant, it would close not because of high rents and competition, but because who’s coming? What’s the audience? So, not only that, but one thing I loved finding out when I moved back to the city was in Corktown we have the hottest strip of restaurants next to the highest density of urban farms. And when we say ‘urban farms,’ we’re not talking about gardens, we’re talking about people who have dedicated their life and their land to growing food for themselves and other folks, keeping the neighborhood safe and giving jobs to other people.”

Alex Stupak
“With the cheeseburger taco, the point of that dish is that I discovered it in Mexico. That’s the point of it. I didn’t invent that taco, but I knew people would go, ‘Oh, look at you continuing to Americanize Mexican food.’ See, I discovered that at a pretty well-known taqueria in Mexico City. I love that idea of indigenous fusion or appropriation of other cultures can work on both sides of the border. I ate that cheeseburger taco in Mexico and there was zero American flavor about it. It tasted so Mexican. I love that in the same concept in a different culture, you get a totally different result.”

Marcus Samuelsson
“We’re all on a journey and it’s about evolution and we’re in evolution with our guests. My purpose as an immigrant, as a chef of color, I always thought about how I can do something that helps that. Looking at a community like Harlem, that historically has a strong African American culture, looking at an area like Newark, but not looking at them just like silos, but how can we create jobs? How can we make food that is relevant of that community?”

Richard Betts, founder of Sombra Mezcal
“It’s been my commitment to operate our palenque as an open book. It’s not to say we’re the only people doing it and we’re the best and you should drink our mezcal. That’s not the proposition.”

Mashama Bailey, chef and co-owner, The Gray, Savannah, Georgia
“Honestly, it’s a lot of wealthy white people that eat [at The Gray]. As we continue to grow, I think the black community is becoming less and less skeptical about us and they’re starting to come out. On the later seatings, you get this mix of beautiful different colors in the dining room.”

Ivy Mix, co-owner, Leyenda, Brooklyn, and co-founder Speed Rack bartending competition
“Speed Rack has changed over the years. It’s not like you have to go a basement to find where all the female bartenders are anymore. You can walk into the best bars in the world and there a bunch of women in them now. There’s women running them now.”

Drake Sutton-Shearer, founder PROHBTD Media
“There are a lot of different ways you can cook with cannabis: you can infuse actual food, you can infuse ingredients, you can put a side sauce on a plate that’s infused. The thing here is that everybody reacts different to cannabis — there’s no ‘one size fits all.'”

Dan Barber
“I don’t have anything against GMO technology or some of the stuff that’s really nefarious, but chefs aren’t proponents of that because it’s never produced anything delicious to eat.”

Leah Cohen
“You can’t treat your staff like you used to 10-15 years ago, you can’t get away with that shit anymore. A: You will get sued, and B: no one’s going to want to work for you. You need to figure out a way to motivate your staff to have them do the best job they possibly can do for you and respect you and want to keep working for you.”