Chef, restaurateur, author, and satirist Eli Sussman talks about growing up in a food-loving family outside Detroit, the painful mistake of giving away his treasured cookbooks, leaving a comfortable career in advertising to start over as a line cook, and the hard-earned lessons of opening his own restaurants, and why he had to change his shirt three times when New York Times critic Pete Wells came to dinner. Sussman reflects on his move to Chicago, finding comedy and belonging in restaurant culture, coaching Dominic Sessa for the Anthony Bourdain film Tony, and his forthcoming satirical business book, Me Chef, You Chef, Oui Chef.
Visit foodandwine.com/tinfoilswans for more
Episode Art Courtesy of Food & Wine /Eli Sussman
Learn more about your ad choices. Visit podcastchoices.com/adchoices
Podden och tillhörande omslagsbild på den här sidan tillhör
Food & Wine. Innehållet i podden är skapat av Food & Wine och inte av,
eller tillsammans med, Poddtoppen.
