Daniel Puskas – Sixpenny

The Unbearable Lightness of Being Hungry by Lee Tran Lam

Mar 4, 201956:16Arts

Daniel Puskas started his career slicing tomatoes, but eventually ended up in the kitchen of Alinea, the acclaimed Chicago restaurant known for turning mozzarella curds into balloons filled with tomato foam. His experien...

Related Episodes

Continue listening to more episodes from The Unbearable Lightness of Being Hungry.

Kerby Craig – Ume

Jun 20, 2022 - 53:38

In memory of Kerby Craig, here's the podcast I recorded with him in 2014. I listened back to this episode...

Billy Wong – Golden Century, XOPP

Feb 8, 2022 - 47:31

The best dish in the world, according to chef David Chang, could be found at Golden Century – the Sydney...

Paul Carmichael – Momofuku Seiobo

Mar 30, 2021 - 01:17:08

"I literally got here and the first two weeks, everybody quit." Despite this challenging start to becomin...

Joanna Hunkin – Gourmet Traveller

Oct 23, 2020 - 01:01:08

Reporting from murder scenes and interviewing Lorde live at the Grammys – that's what Joanna Hunkin did b...

Topher Boehm – Wildflower

Oct 18, 2020 - 01:23:04

They're not obvious candidates for making beer: wattle, strawberry gum and leftover sourdough from Ester....

Natalie Paull – Beatrix and "Beatrix Bakes"

Jun 17, 2020 - 43:12

Natalie Paull once pointed a brûlée torch flame in the wrong direction – and accidentally set a whole doc...

Shinobu Namae – L'Effervescence, Bricolage Bread & Co.

May 11, 2020 - 41:59

Shinobu Namae runs one of Tokyo's best restaurants: L'Effervescence. It has two Michelin stars and is kno...

Charlotte Ree – "Just Desserts"

Mar 25, 2020 - 46:44

Charlotte Ree once ate 30 different kinds of croissants during a trip to France – then got a croissant ta...