Top Chef Champ Kristen Kish Makes It Personal

Radio Cherry Bombe

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4.6 • 592 Ratings

🗓️ 29 May 2020

⏱️ 32 minutes

🔗️ Recording | iTunes | RSS

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Summary

“I know that when I go back to ‘working normally,’ I will not live the same way that I used to,” said Kristen Kish, reflecting on the past few months. “I’ve learned an incredible amount… just by being still.” Kristen is the winner of Top Chef Season 10, author of Kristen Kish Cooking: Recipes and Techniques, and the executive chef at Arlo Grey in The Line Hotel in Austin, Texas. Radio Cherry Bombe host Kerry Diamond caught up with her to hear how she’s doing, what she’s cooking up, and her takeaways on Mental Health Awareness Month and Asian American Pacific Islander Heritage Month, as both come to a close.

Transcript

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0:00.0	Hey, everyone,
0:07.0	Hey, everyone, welcome to
0:09.0	Food and the
0:10.0	Whole World Chicken, Baby, and we're on a better Hey everyone, welcome to Radio Cherry Bomb, the number one female-focused food podcast in the universe.
0:24.2	I'm your host, Carrie Diamond, coming to you from my apartment in Brooklyn, New York.
0:29.0	Today's guest is a Cherry Bomb favorite, Kristen Kish.
0:32.6	Everything Kristen does is deeply personal, her hard-fought win of Top Chef season 10, her cookbook, and Arlo Gray,
0:40.2	her restaurant in Austin, Texas. Everything there is very Kristen, from the menu, all the way to
0:45.8	the bathrooms, as she'll soon explain. First, let's do a little housekeeping. Thank you to the folks
0:51.7	at Breyer's Carb Smart for supporting this episode of Radio Cherrybaum.
0:55.9	What else?
0:57.0	If you are looking for a new cookbook to love, be sure to check out the Cherry Bomb cookbook.
1:01.5	It features 100 recipes from 100 of the coolest, most creative women in food,
1:06.2	from Ashama Bailey to Gail Simmons to Molly Ye.
1:09.9	You'll find dishes like Pink pink spaghetti, which is like a
1:12.3	culinary magic trick you do with pasta, ricotta, and red beets, all the way to crazy cake. That's
1:18.0	the real name, a one-pan creation inspired by a grandmother's response to rationing during
1:23.8	World War II. Learn the story behind each recipe and add some new favorites to your
1:28.3	repertoire. Order a copy from your favorite local bookstore or go to bookshop.org. We'll be right
1:34.8	back with chef Kristen Kish after this word from Breyer's. As someone who thinks that ice cream
1:40.8	should be a food group, I'm very happy that today's episode is supported by our
1:44.6	friends at Breyer's ice cream. Breyers is America's number one ice cream brand, and I'm pretty sure my
	...

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