San Francisco Superstar Traci Des Jardins

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

4.6 • 592 Ratings

🗓️ 2 August 2018

⏱️ 51 minutes

🔗️ Recording | iTunes | RSS

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Summary

She started cooking at the age of 17 and now runs her own restaurant empire in one of the most competitive markets in the country. Traci Des Jardins joins us to talk about her illustrious career and how things are going at her–count them–seven spots in San Francisco: Jardiniere, Mijita Cocina Mexicana, Public House, The Commissary, Arguello, TRANSIT, and School Night. Traci has been cooking for decades, but she loves what’s new and next, and fills us in on her sweet collab with ice cream phenom Salt & Straw and the reason she’s serving the plant-based Impossible Burger at Jardiniere, which turned 20 last year. Traci also gives us her state of the industry as far as women are concerned and her thoughts on the #MeToo movement. One of her takeaways: Let’s give more attention to the people in this business doing the right thing. Thank you to Le Cordon Bleu and Bob’s Red Mill for supporting this episode of Radio Cherry Bombe!

Transcript

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0:00.0	This week, it's the season finale of Meat and Three.
0:04.2	We're following up our episode about youth with a look at age and how aging affects life on farms and in kitchens.
0:11.1	At the most basic level, we need people to grow food for a growing global population.
0:15.8	The question of planning for retirement or old age as a cook, it's almost one that doesn't exist
0:24.2	bizarrely until it's too late. We also have a story about a food that might be older than you
0:29.1	think. A recent archaeological finding might have crossfitters everywhere re-evaluating their diets.
0:35.0	Plus, a story about one of Atlanta's most historic and risque landmarks.
0:40.0	There are dancers that have been there 20 and 30 years.
0:43.3	Don't miss our season finale of Meat and 3.
0:45.8	Available wherever you get your podcasts. Hi, guys and girls are all fired up.
0:58.0	Hi everybody, I'm your host, Carrie Diamond, and you're listening to Radio Cherry Bomb. Each week, we talk to the most interesting women in the world of food and bring the pages of Cherry Bomb magazine to life. First, thank you to today's sponsor, LaCordon Blue, for supporting Radio Cherry Bomb. If you are daydreaming about culinary school, maybe it's time to say
1:28.9	bonjour to LeCordon Blue.
1:30.7	Learn more about the legendary culinary school's most prestigious professional qualification,
1:35.9	LeGron Diplome, by visiting cordonbleu.edu.
1:40.0	Several of you have DM me over the past few months to tell me that you've signed it for classes at LaCordon Blue.
1:45.5	And one of our favorites, Wandering Whisque, on Instagram, told me she's taking some macaroon classes right now,
1:51.5	and I'm very jealous.
1:52.7	I think she's over there real time.
1:54.1	And hopefully you checked out her Instagram story on our Instagram account yesterday.
2:00.8	And Bob's Redmill. Bob's Redmill is an employee-owned company that has been on our Instagram account yesterday.
2:02.1	And Bob's Redmill.
2:06.8	Bob's Redmill is an employee-owned company that has been offering organic, gluten-free,
	...

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