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Radio Cherry Bombe

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Radio Cherry Bombe

The Cherry Bombe Podcast Network

Restaurants, 591312, Business, Arts, Food Radio, Interviews, Kerry Diamond, Female Chefs, Radio Cherry Bombe, Entrepreneurs, Society & Culture, Women, Careers, Women In Food, Food, Cherry Bombe Magazine, Talk Radio, Chefs, Restaurateurs

4.6592 Ratings

🗓️ 19 July 2018

⏱️ 35 minutes

🧾️ Download transcript

Summary

They’re the daughters of immigrants and the daughters of chefs. So it’s no surprise that Maiko Kyogoku and Emily Yuen got into the restaurant business. These two young women are the team behind Bessou, one of the most charming restaurants in New York City. Maiko, whose family had a Japanese restaurant on the Upper West Side for 30 years, is the owner, and Emily, who hails from Vancouver, is the executive chef. Maiko chose the name Bessou because it means home sweet home, which describes the atmosphere she wanted to create by serving creative Japanese comfort food in a soothing, minimalist space. Maiko’s mother, who was a passionate home cook, is the guiding spirit of the restaurant, having taught Maiko about Japanese cuisine and customs. Maiko and Emily stop by Radio Cherry Bombe to talk about how they met, how they collaborate, and what the most popular items are at Bessou. Thank you to Le Cordon Bleu for supporting our show.

Transcript

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0:00.0

Are you daydreaming about culinary school again? Make this the year your dreams become reality with LeCordon Blue, the legendary culinary school.

0:08.9

Study classic French culinary techniques in cuisine and patisserie as part of their exclusive nine-month Legron diploma and graduate into a world of opportunity.

0:19.7

You also can extend your course of studies to include

0:22.4

culinary management and dedicated internships. La Cordon Bleu has locations in more than 20 countries

0:28.4

around the world and located within some of the best food cities out there, London, Ottawa, Madrid,

0:35.2

Bangkok, Tokyo, and of course, the spiritual home of cuisine and La Cordon

0:40.2

Blue, Paris. Turning your daydreams into reality is closer than ever. Visit cordonblu.edu

0:47.3

for more and let your culinary adventure begin.

0:52.2

I'm H.R.N.'s Communications Director Kat Johnson, with a preview of the next episode of

0:56.8

Meet and Three, our weekly food news roundup.

0:59.6

We're fresh off our trip to Slow Food Nations in Denver, a festival that brought together

1:03.6

advocates to discuss the future of food.

1:05.9

And this week, we're bringing you a special episode inspired by the new Equity, Inclusion,

1:10.1

and Justice Manifesto released by Slow Food USA. If we're going to solve food security, we need to say these people have a right to good, healthful food, but we have to do that in a way that kind of insulates this system from the bakeries of the market. Because when you're at a table with somebody, you recognize their humanity. And when somebody cooks for you and serves you food, in a way, they're saying they care about

1:30.0

your survival. How can we put things into our own hands and have the people of Puerto Rico

1:35.3

gain real access to healthy local foods? Listen to Meat and Three this week for our highlights

1:41.4

from Slow Food Nations, available on Apple Podcasts, Stitcher, Spotify,

1:46.6

or wherever you get your podcasts.

1:56.2

Boys and girls are all fired up.

1:59.0

Boys and girls are all by out.

2:09.6

Whole world's chicken, drinking, baby, and we're all right. Hi everybody. I'm your host, Carrie Diamond, and you're listening to Radio Cherry Bomb.

2:14.5

Each week we talk to the most interesting women in the world of food and bring the pages

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