The Unbearable Lightness of Being Hungry

The Unbearable Lightness of Being Hungry: Lee Tran Lam interviews chefs, critics, bar staff, bakers and other people from the world of food about their career highlights and lowlights, their war stories and their favourite places to eat and drink in Sydney (and beyond).

Kerby Craig – Ume 06/20/2022

Kerby Craig – Ume In memory of Kerby Craig, here's the podcast I recorded with him in 2014. I listened back to this episode after I heard about Kerby being gone and it made me re-remember all these great things from that day, so I thought I should share these stories again, in tribute to Kerby and his enthusiasm for cooking, Japanese food culture and hospitality … As a 15 year old, was fascinated by the world of restaurants – seeing a chef breakdancing in the middle of service (!) confirmed for him that this was the industry that he wanted to work in. By accident, he ended up at the original Tetsuya’s as a teenage apprentice chef and, after stints in Sydney and overseas, later helped Koi earn a hat in The Good Food Guide. To mark this achievement, he actually got a chef’s hat tattooed on his neck – an act that was memorably referred to in of , the restaurant that Kerby opened after his time at Koi. (“That’s a hat you can’t take off him,” Kerby’s manager told Durack at an event. “That’s a hat I would never take off you, Kerby!” replied the Herald food critic.) Despite earning acclaim, Kerby’s experience with the industry has endured some rough lows – including the business failure of Koi – and opening Ume was “very very stressful”, he says. “I don’t know how we got a loan!” Also in this podcast, Kerby chats about his own adventures dining from Kyoto to Fukuoka – and enjoying the next-level hospitality of Japanese establishments. If you'd like to support me on Patreon, head to From $1.50 a week, you'll get access to my weekly podcast and newsletter, where I cover all the good things I’m consuming: the best food stories I’ve read, food podcasts I’ve listened to, what I’ve been eating and I also dive into what I’ve been working on. Plus a lot of enthusiasm about Japanese food culture, too – from Tokyo favourites to the birthplace of soy sauce and my favourite Kyoto food shop. /episode/index/show/unbearablelightnessofbeinghungry/id/23483552

Billy Wong – Golden Century, XOPP 02/08/2022

Billy Wong – Golden Century, XOPP The best dish in the world, according to chef David Chang, could be found at Golden Century – the Sydney institution that Billy Wong's family ran in Chinatown for more than three decades. There was more to Golden Century than the XO pipis, though (despite Chang's major endorsement of the dish). The restaurant's fan base included shift workers taking advantage of the restaurant's famous 4am closing time, as well as massive stars like Rihanna and Lady Gaga, royalty from Tonga and Morocco, and even Chinese presidents who made special requests: Xi Jinping had his order sent straight to his Sydney hotel, while Hu Jintao had the signature XO pipis delivered to the Chinese Embassy in Canberra – 300km away from the restaurant itself. Chefs such as Morgan McGlone and Dan Hong have been regular diners and Analiese Gregory called it a “dream” to drop by the kitchen on Munchies Chef’s Night Out. Billy recalls how hard his parents worked to make the restaurant a success (his dad used to sleep in the car in between shifts) and also shares many amazing memories of growing up with Golden Century. Golden Century's family of restaurants also includes The Century at The Star and its newer spin-off, XOPP at Darling Square, which we briefly cover as well. I recorded this episode in late 2020 and sadly, Golden Century has since closed its Chinatown location, but its spirit lives on at sister restaurant XOPP: some of the staff, menu items, and even its trademark seafood tanks can be found there. You can also get Golden Century finish-at-home meals via and you know what, it wouldn't surprise me if one day Golden Century did open in a new location. I'm sure everyone – shift workers, world leaders and chefs alike – hopes that might happen. If you'd like to support me on Patreon, head to From $1.50 a week, you'll get access to my weekly podcast and newsletter, where I cover all the good things I’m consuming: the best food stories I’ve read, food podcasts I’ve listened to, what I’ve been eating and I also dive into what I’ve been working on. /episode/index/show/unbearablelightnessofbeinghungry/id/22061348

Paul Carmichael – Momofuku Seiobo 03/30/2021

Paul Carmichael – Momofuku Seiobo “I literally got here and the first two weeks, everybody quit." Despite this challenging start to becoming Paul Carmichael has since scored many awards (both and Time Out named him Chef of the Year) and he's been called one of the world's greatest chefs by his boss, David Chang. The restaurant has received glowing in The New York Times and been ranked as one of the best places to eat in the world by Paul isn't about basking in the acclaim, though. "You’ve got to become comfortable with failing,” Paul says. "We’d make something, it’d be shit." Then, after a lot of work, it becomes great. At Momofuku Seiobo, he's created a one-of-a-kind menu that reflects his upbringing in Barbados. The food is also a way to represent the Caribbean, which people often reduce to holiday-spot stereotypes. “I feel like the way they talk about it, they talk about it like a club,” he says. For Paul, it's his life – not a gimmicky theme – so throughout the podcast, we talk about dishes from the region: like coucou, which his mother makes with a special stick that's older than Paul; and roti that originated in India and ended up in Trinidad – which he grew up eating as a kid. A lot of these dishes have travelled. “It had an origin somewhere, but this is where it ended up being," he says, "The Caribbean is 500 years of fusion. Maybe that should be the name of my book.” Migration and colonisation also shaped the cuisine – as did slavery, which isn't as far into the past as we'd like to think. The chef doesn't want to “elevate” dishes that have generations of history, but also show that you can present a dish that's rice and vegetables and prove how it can belong in one of the city's top restaurants. “It looks like a pile of goop - but there’s so much that goes into it,” he says. Paul also talks about how people still turn up to Seiobo thinking it's a Japanese restaurant (five years after Paul introduced his Caribbean menu), how he lived off supermarket specials while Seiobo was closed during the lockdown, using "mum tricks" to stretch Seiobo's budget in its current COVID-adapted incarnation (where staff also wear face masks in the colours of the Barbados flag). We also talk about his favourite budget meal, what to order at his favourite Chinese restaurant – as well as tougher topics: like having to deal with blatant racism and the cops pulling a gun on him just for asking for directions. We also cover the media pressure of taking over a highly acclaimed restaurant, too. This podcast was recorded last year, but is especially relevant now with Momofuku Seiobo announcing its last service for late June. I loved talking to Paul on this episode, I hope you enjoy this podcast, too. Support me on Patreon (from $1.50 a week) and you'll get a bonus member-only Crunch Time podcast - where I round up the latest food news and also talk about what I'm eating, reading and writing (with bonus details on projects I've worked on – from podcast interviews to food stories): . /episode/index/show/unbearablelightnessofbeinghungry/id/18537197

Joanna Hunkin – Gourmet Traveller 10/23/2020

Joanna Hunkin – Gourmet Traveller Reporting from murder scenes and interviewing Lorde live at the Grammys – that's what did before she became editor at . Enduring these high-pressure situations meant she wasn't too shaken by her first year at the magazine – which has been incredibly eventful and challenging, and involved her relocating from Auckland to take up the role. On her very first day on the job, at the Restaurant Awards at Bennelong last year, she was handing out honours to chefs Ben Shewry and Kylie Kwong. Then, as the pandemic hit, she found herself having to produce a magazine under lockdown – a tricky feat, given that photo shoots, recipe testing and other group activities are key to Gourmet Traveller's coverage. Her team used some leftfield ideas to complete cover shoots and other editorial work while socially distancing! We talk about some of the most memorable that have run in the magazine in the past year as well as relevant topics such as in food and how chefs feel about dealing with dietary requirements (from diners who claim they can't consume anything "shiny" or beginning with the letter 'A' to legit allergies to gluten and wheat – I wrote about this for the October issue of Gourmet Traveller). We also cover her early days in Hong Kong (where her mother fed her microwave bacon!) as well as Joanna's return to the city later in life, where she dined at secret restaurants hidden inside Hong Kong's high-density apartments. Joanna also chats about her top three Australian restaurant experiences of the past year, as well as her favourite dining spots in Auckland. If you'd like to support me on Patreon, head to From $1.50 a week, you'll get access to my weekly podcast and newsletter, where I cover all the good things I’m consuming: the best food stories I’ve read, food podcasts I’ve listened to, what I’ve been eating and I also dive into what I’ve been working on. /episode/index/show/unbearablelightnessofbeinghungry/id/16520732

Topher Boehm – Wildflower 10/18/2020

Topher Boehm – Wildflower They're not obvious candidates for making beer: wattle, strawberry gum and leftover sourdough from Ester. Topher Boehm turns to flower cuttings and other NSW-only ingredients to create wild ales for , the Sydney brewery he runs with brother-in-law Chris Allen. They've named beers after their children – including the wild-raspberry-flavoured St Phoebe, which was selected to be named Australia's best beverage. And his curiosity with fermenting has led to Topher brewing 200 litres of soy sauce in a barrel, just for fun. Maybe his revved-up creativity shouldn't be a surprise – Topher once had 70 home-brewing experiments on the go in his apartment (until his wife fairly decided that perhaps that was just a little too much to co-habitate with). So how did Topher go from making frozen sandwiches for his family in Texas – and studying astrophysics and considering a career in shoemaking – to brewing beers that are found in 10 William Street and other top bars and restaurants around Australia? It's a pretty surprising path that also involves a really sweet love story (and a literally stinky town in New Zealand). You don't have to be a deep beer nerd to enjoy this episode, as Topher is a great storyteller – just listen to the unbelievably "epic" tale behind the coolship vessel that's being made for his spontaneous beers. The vessel has survived bushfires and flood – intense conditions that literally swallowed a truck belonging to the Blue Mountains blacksmith who is making the coolship. And while Topher has learnt about beer from hanging out in Europe and the US, he is keen to create a beverage that gets its flavours from sources you can only find in his home state. “We were calling beer local, but it was made that way from where it was brewed, not the ingredients it was from,” he says. Which means Topher is especially interested in bush foods, like saltbush, and is experimenting with the idea of bringing back his sold-out St Phoebe run using native raspberries. This episode actually features two parts: one recorded in January (before the pandemic) and a part two that sees us catching up remotely a few months after lockdown sets in. We also cover historical aspects of beer: it's the reason for the world's oldest recipe and, despite its cliched blokey image today, it was actually women who traditionally were brewers. (Go back to Ancient Egypt and it was women who tended to beer.) PS The you hear fermenting in the background is actually now available from Wildflower (it's delicious)! /episode/index/show/unbearablelightnessofbeinghungry/id/16444619

Natalie Paull – Beatrix and "Beatrix Bakes" 06/17/2020

Shinobu Namae – L’Effervescence, Bricolage Bread & Co. 05/11/2020

Charlotte Ree – "Just Desserts" 03/25/2020

Angie Prendergast-Sceats – Angie's Food, Two Good 12/23/2019

Monty Koludrovic – The Dolphin, Icebergs Dining Room and Bar 11/29/2019

Monty Koludrovic – The Dolphin, Icebergs Dining Room and Bar “I was the guy who had the cream gun explode, trying to top the iced coffee.” early days in hospitality were "pretty calamitous", but one triumph was ending up in the kitchen of The Boathouse at Blackwattle Bay. It was a meal there, at age 12 (that he can still recap with incredible accuracy), that inspired him to pursue a career in restaurants. Since 2014, Monty Koludrovic has overseen dishes at and he later became executive chef of Maurice Terzini's other venues: The Dolphin, Scout, Bondi Beach Public Bar and Ciccia Bella. Besides introducing excellent dishes (like the Tokyo 7/11 sandwich at The Dolphin), he's also played a role in the restaurant group's collaborative events, like Aperitivo Hour, where might turn The Dolphin's wine room into a falafel house or might DJ in a safari suit as his Attica team lay down snacks from his award-winning restaurant. There was also the pizzeria pop-up by (who makes the best pizza in America, according to magazine) at the Bondi Beach Public Bar and, most memorably, featuring Hiroyuki Sato, whose Hakkoku sushi restaurant in Tokyo has a six-month waiting list. (Despite the hefty pricetag, all six sessions sold out.) The Icebergs team built two custom sushi counters for the events and the restaurant's seafood supplier said of the beachside location: “When you’re eating fish and you look at the fish’s home, the fish tastes alive.” Monty says, “We billed it as the world’s best sushi restaurant that day.” Monty also recaps his memorable (and hilarious) time eating at the OG Hakkoku in Tokyo, which also involved an encounter with attendees of the vampire-themed bar nearby. We talk about why the quality of food in Japan is so exceptional (“You’ve got 70-year-old sous-chefs over there and they’ll never be head chef unless their dad retires”). We also discuss what's next for Monty, now that he's leaving the Icebergs group after six years, as well as his final Aperitivo Hour at which is on this Sunday, December 1: it's Monty's Last Supper, featuring , , , Mat Lindsay and The Venezuelans (who are copywriters and baristas who were such regulars that they ended up doing their own Aperitivo Hour after the Attica guest slot). It's on from 5-10pm, see you there! /episode/index/show/unbearablelightnessofbeinghungry/id/12222380

Josh Niland – Saint Peter, Fish Butchery 09/14/2019

Josh Niland – Saint Peter, Fish Butchery Josh Niland can make fish scales taste like sugary cereal and fish eyeballs resemble prawn crackers. In his hands, seafood can become Christmas ham, mortadella and caramel slice. He can even turn calamari sperm into something you'd want to eat (no really)! His creative, waste-free approach to using every fin and scale is a response to the typical method of ditching 60 per cent of everything caught from the sea (“How is that 40 per cent of a fish is getting all the credit?”) and his innovative thinking is showcased at his acclaimed restaurant, shop, and within the pages of his new publication, Niland's interest in food started not long after he was diagnosed with cancer at age eight. His mum's chicken pie and the excitement of food media offered comfort after intense chemotherapy treatment – he even pinned pictures of chefs he admired on his bedroom wall. These well-known figures later ended up applauding him when he won Best New Restaurant for Saint Peter at the first national Good Food awards. Before opening Saint Peter with his wife Julie Niland (“Julie and I thought about this restaurant for so long – in every single meal that we ate together"), Josh worked at Est., Glass and Fish Face and shares the many "hectic stories" of his culinary education. A crab-eating competition, funnily enough, led him to being mentored by Fish Face's Steve Hodges, and ultimately inspired him to open Saint Peter (which landed Niland multiple Best Chef honours and a World Restaurant Award nomination alongside Massimo Bottura and Dan Barber). It's fascinating to talk to Josh about everything from the Starlight Foundation wish he was granted as a kid to all the unending possibilities he sees in every scrap of seafood (from cultivating single-origin bottarga to using fish fat like butter in desserts). Many of these ideas are featured in his book, which René Redzepi calls, "an inspiring read, something to return to again and again", and are compelling even if you don't eat fish. (That said, I'm hoping Josh can be convinced to bring back his self-saucing potato scallop one day.) /episode/index/show/unbearablelightnessofbeinghungry/id/11247767

Jordan Toft – Bert's, Coogee Pavilion, Bar Topa, The Collaroy 08/11/2019

Jordan Toft – Bert's, Coogee Pavilion, Bar Topa, The Collaroy has been a chef for Saudi royalty and he's run a chalet in the Haute-Savoie in the French Alps. In Sydney, he's known for his work at (which was nominated for New Restaurant of the Year in the last ), The Collaroy, Bar Topa and Coogee Pavilion. His next venture – a restaurant on the middle floor at Coogee Pavilion – has been more than four years in the making. Jordan started his career as a teenager and has since worked with many great chefs (he was mentored by Peter Doyle during an influential stint at Est). His career has sent him to Italy and France – and we spend a lot of this conversation talking about Europe because a) Jordan had one of the best meals of his life at in Laguiole, France (the lunch he ate preceding it is pretty hilarious, BTW) and b) because Jordan and I recently went on a trip that zipped through Spain, France and Switzerland. We talk about the highlights of travelling via train carriages through this part of the world while flexing a . Some of the memorable experiences we had included eating at , in Barcelona (a cheese shop that specialises in revived Catalan cheeses); foraging for wild Spanish flowers and herbs on the Costa Brava coastline with (a "gastrobotanist" who works with the acclaimed ); eating desserts inspired by old books and Game of Thrones at (the gelato parlour run by Jordi Roca, the world-renowned pastry chef); Jordan running into a strangely familiar face at a traditional Lyon restaurant; and taking ultra-scenic trains around Lake Geneva, including the "Belle Epoque" trip up a Swiss mountain to eat mushroom fondue and see Gruyère cheese being made from two-hour-old milk at . Oh and there's the time Jordan bought 150 euros of jamón and schlepped it through two entire countries, too! This was a fun country-hopping conversation. Thanks to and Example's for making the aforementioned trip possible! You can see my (featured are some of the places that Jordan and I chat about during the podcast). /episode/index/show/unbearablelightnessofbeinghungry/id/10849994

Kirsha Kaechele – Eat The Problem, MONA 08/05/2019

Kirsha Kaechele – Eat The Problem, MONA Sweet and sour cane-toad legs. Multiple cat recipes. A deadly cocktail you’re not meant to serve. These are some of the fascinating (and deliberately provocative) things you’ll find in , the 544-page book by American artist and curator . It’s part cookbook and art project, with an impressive list of collaborators (including chefs Dominique Crenn, Peter Gilmore, Christine Manfield and Enrique Olvera) and pages that are filled with creative ways of dealing with invasive species (pig's eyeball margaritas or starfish-on-a-stick, anyone?). Eat The Problem is also the inspiration behind an exhibition of the same name at MONA, Hobart () and a happening on August 6 at Melbourne's Vue de Monde, Byron Bay's Harvest on August 7 and Brisbane's Urbane on August 8. Kirsha is the perfect candidate for imaginatively addressing pests, given that she grew up on Guam, which was overrun with brown snakes – the "rock star of invasive species". They even landed coverage in The New York Times and inspired WTF solutions (paracetamol-laced mice were dropped from parachutes to deal with the snake problem). Also, her wedding dress was made out of invasive deer, she carries a cane toad purse and thinks we should make candles using fat from culled animals. Thinking sustainably comes naturally to her and it was her plan to hold a zero-waste food market at MONA in 2013 that helped kickstart the project. Kirsha is fascinating to talk to and she approaches the issue of sustainability like no one else – instead of being overly serious and dour, she addresses environmental issues with plenty of invention and an unmissably bright palette (the feasts that launched the Eat The Problem exhibition, after all, took place on the world's biggest rainbow-coloured glockenspiel). Even her cutlery designs, which force people to share their food or feed someone across the table, are meant to provoke conversation and social interactions. She also talks about her and her favourite places to eat and drink in Hobart (and Sydney, too). /episode/index/show/unbearablelightnessofbeinghungry/id/10776965

Ardyn Bernoth and Roslyn Grundy - Good Food and Good Food Guide 07/22/2019

Luke Burgess – Only In Tokyo 06/29/2019

Hugh Allen – Vue de Monde, Noma 06/18/2019

Mark Best – The Final Table, Bistro by Mark Best, Marque 05/25/2019

Mark Best – The Final Table, Bistro by Mark Best, Marque Imagine being a 16-year-old working in a Western Australian gold mine. This was Mark Best's life, straight after high school. It was a tough way to earn money as an electrician, so he eventually left. “I arrived in Sydney and found myself unqualified for above-ground work.” He ended up even deeper underground, claustrophobic and covered in fibreglass and varnish, trying to install battery packs on submarines at Cockatoo Island. “I literally will die if I don’t do something with my life,” he told himself. So he decided to cook professionally. Not long after this career path detour, he won the Josephine Pignolet Young Chef of the Year award. In 1999, he opened Marque, where he maintained three chef’s hats for 10 consecutive years and was honoured with a Breakthrough Award by The World’s 50 Best Restaurants. By the time of Marque's final dinner , many impressive people had worked in Mark's kitchen: Isaac McHale (now running The Clove Club in London) and Mette Søberg (current research chef at Copenhagen's Noma) spent formative periods there. Of the talented locals (Victor Liong, Daniel Pepperell, Brent Savage, Adam Wolfers, Pasi Petanen, Hanz Gueco, to name a few), three would win the Young Chef of the Year award: Dan Hong, Daniel Puskas and Lauren Eldridge. We talk about "The Pesto Years" of the 1990s, how travelling throughout France inspired Marque's beginning, the history of his calamari risotto dish, trying times in the kitchen ("I may have held a sausage to someone’s head"), the memorable last dinner at Marque and why he chose to close the restaurant. We also cover: his current role as a World Restaurant Awards judge, what it's like developing menus for cruiseships (which he does for his Bistro by Mark Best business) and his appearance on The Final Table, Netflix's cooking contest. After getting hate mail from doctors while on Masterchef, he decided to take a different onscreen approach on The Final Table (SPOILER WARNING: we talk about that show's ending, from 53:15 to 58:12 on the podcast). It was also surreal to discover his fellow competitors owned his cookbooks. (Turns out he's quite qualified for above-ground work after all.) /episode/index/show/unbearablelightnessofbeinghungry/id/9917351

Tim Watkins – Black Market Sake, Automata 04/18/2019

Kate Reid – Lune Croissanterie 03/07/2019

Daniel Puskas – Sixpenny 03/04/2019

Caitlyn Rees – Cirrus, Fred's, Momofuku Seiobo 02/15/2019

Carlo Mirarchi – Roberta's, Blanca 01/21/2019

Adam Wolfers – Etelek 12/24/2018

Adam Wolfers – Etelek "You can't f--k with the matzo ball soup." That's what learnt from his grandmother. , his pop-up restaurant, is inspired by the chef's Eastern European background. It's a history that draws on memories of his grandmother tending to six pots on the stove at a time, as well as his grandfather Julius' time as a concentration camp survivor (an extraordinary tale that's been documented by ). Carrot schnitzel, scallop pretzel puffs and honey cake with wattleseed honeycomb are just a few of things you’ll find at , which is running at Potts Point until New Year's Eve. It's named after the Hungarian word for food and the pop-up has previously travelled to Melbourne and Canberra, and featured locally at Ester, Casoni and The Dolphin, gaining a following for its parsnip schnitzel and amazing langos bread. Even the most anti-carb person will be converted by Adam’s dishes, which has basically served as an atlas of bread from Yemen, Hungary, New York over the years. In fact, he uses a sourdough starter from his time at Monopole and made his name working in other restaurants, such as Bentley and Yellow (Adam helped turn Yellow into a vegetarian hatted restaurant, known for its eggplant steak and pickled kohlrabi and enoki). Adam also talks about his previous life as a jetsetting European handball player (in fact, he had to get his hip replaced after a career-ending injury) and, given the brilliant "everything bagel" that was on his menu, he weighs in on the neverending New York vs Montreal bagel debate, too. Plus, we chat about coming up through the ranks while mentored by Peter Doyle, Mark Best, Pasi Petanen and Brent Savage; his history with Bar Rochford's Louis Couttoupes, and whether Adam's langos bread is like Hungarian pizza. Make sure to check out Etelek before it winds up its Potts Point pop-up on New Year's Eve and keep an eye out on to see what Adam and Marc Dempsey have planned for Etelek in 2019. /episode/index/show/unbearablelightnessofbeinghungry/id/8026550

Shannon Martinez, Mo Wyse, El Rosa – Smith & Deli, Smith & Daughters 12/15/2018

Jowett Yu – Ho Lee Fook, Mr Wong, Ms.G's, Canton Disco 11/19/2018

Jowett Yu – Ho Lee Fook, Mr Wong, Ms.G's, Canton Disco Jowett Yu was working at Tetsuya's – then in the Top 5 of the World’s 50 Best Restaurants – but couldn’t even afford a bed. It was a wild time (just listen to the memorable "pep talk" that head chef Martin Benn gave when the restaurant reached #4 on the list) and the kitchen was full of upcoming stars: Daniel Puskas (Sixpenny), Clayton Wells (Automata), Phil Wood (Laura), Luke Powell (LP's Quality Meats) and Dan Hong – who Jowett bonded with, because they basically had the same haircut and similar cultural backgrounds. Together, Dan and Jowett would go on to open Lotus, Ms.G's and Mr Wong together. At Lotus, there was the momentous night they launched David Chang's Momofuku book (and cooked for both Chang and Alex Atala), Ms.G's involved a memorable American research trip (where Jowett ate something that resulted in the "best 30 seconds of my life") and Mr Wong, which was an "intense" experience where he'd finish work at 3am and clock in again at 9am. Jowett then opened Ho Lee Fook in Hong Kong (an experience that earnt him a "lecture" from his mum and a major grilling when he put her dumplings on the menu – but even she ended up a fan of the restaurant). Here, the chef has experimented with fascinating vegetarian dishes, like typhoon shelter corn and celeriac char siu. More recently, he's launched Canton Disco in Shanghai. Jowett also talks about growing up in Taiwan (and his visits to his totally boss grandmother's farm: she could look at an egg and tell when it would hatch – and be totally right) and his love of Hong Kong's Belon (he compares chef Daniel Calvert's cooking to the rise of Beatlemania). When you consider that Jowett ended up in the kitchen as a 14-year-old because he essentially didn’t want to be a dishwasher (and he made the smart move avoiding a career in journalism, too!), there's no doubt that he's had a fascinating career. /episode/index/show/unbearablelightnessofbeinghungry/id/7612169

Christine Manfield – Tasting India, Universal 11/02/2018

Bo Bech – Geist 10/20/2018

Su Wong Ruiz – Momofuku Ko, Momofuku Seiobo 10/12/2018

Sunny and Ross Lusted – The Bridge Room 10/02/2018

Kylie Javier Ashton – Momofuku Seiobo 09/09/2018

The Unbearable Lightness of Being Hungry

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