Alex Guarnaschelli on Food

EconTalk

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4.7 • 4.3K Ratings

🗓️ 31 July 2017

⏱️ 64 minutes

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Summary

Alex Guarnaschelli, Food Channel star and chef at Butter in midtown Manhattan, talks with EconTalk host Russ Roberts about what it's like to run a restaurant, the challenges of a career in cooking, her favorite dishes, her least favorite dishes, and what she cooked to beat Bobby Flay.

Transcript

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0:00.0	Welcome to Econ Talk, part of the Library of Economics and Liberty.
0:09.3	I'm your host, Russ Roberts of Stanford University's Hoover Institution.
0:13.8	Our website is econtalk.org where you can subscribe, comment on this podcast, and find
0:18.9	links and other information related to today's conversation.
0:21.7	You'll also find our archives where you can listen to every episode we've ever done going
0:26.1	back to 2006.
0:28.3	Where you may address ismailodycontalk.org.
0:30.8	We'd love to hear from you.
0:34.6	Today is June 30th, 2017, and my guest is the glorious Alex Squarner Shelley.
0:40.0	Alex is a regular judge on Chopped, an iron chef, and she has been a chef, an executive
0:45.6	chef, a sous chef in some of New York City's finest restaurants.
0:49.7	Alex, welcome to Econ Talk.
0:51.6	Hi.
0:53.8	So most of us have never worked in a restaurant, although I did wait tables at Hojo's, which
1:01.4	is a blast from the past, about 1969 or 1970.
1:06.0	I assume you'll even know what Hojo's is, Howard Johnson's.
1:10.3	But we've never been in a serious restaurant except via movies.
1:14.3	And so one thing I'd love to hear from you is, I want to start with a sous chef.
1:18.9	Tell us what a sous chef does and what is the life of a sous chef in a day-to-day way
1:24.4	in a restaurant.
1:25.9	Well, I mean, I think a chef, to sort of describe the scenario, it's sort of like an episode
1:34.8	of Star Trek, you know?
	...

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