So I immediately had to plate the dessert, spoon that hot fruit over the brooch tart, cut a piece, sticking in her mouth, you know, and then tears started coming down, right?

And initially, I thought, oh, no, I have burnt Julia Childs because that fruit was hot.

And then when she said, this is a dessert to cry over her, I knew that I hadn't burnt her.

But what I did know at that time, and it brought to words, everything I realized.

A cook has been successful.

When someone eats something and they say, whatever it is, oh, this tastes like my grandmother's.

Music it is. Oh, this tastes like my grandmothers. Hello, hello. Welcome back to your mama's kitchen. This is the place where we explore

how we were shaped as adults by the kitchens that we grew up in as kids. And not just the food,

all the stuff that happened there, the laughter

and the loud talk, the conversations about grace or grievance or getting ahead in life.

I'm Michelle Norris. I am so glad that you're here with us as I get to go on a little bit

of a field trip because today we're joined by James Beard Award-winning chef, baker, author, and

restaurateur Nancy Silverton. Nancy is an icon for food fans in Los Angeles for opening

her first restaurant, Campanile, and her first bakery, La Brea Bakery, within months of each other,

which is kind of insane. She did that in 1989. Since then,

Nancy's opened up several more acclaimed restaurants, including Michelin Star Restaurant,

Osteria Mossa, and Mata, D.C., which has just opened, just a quick jot from my house here in

Washington, D.C., lucky for me. If you haven't tried the food at her restaurants, don't worry.

You can cook from one of her 11 cookbooks at home.

And for those who are listening and can't see us here,

I want you to know that Nancy is not just known for her amazing food,

but also for her incredible sense of style.

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