Ethan McKee
Ethan McKee of Rock Creek Mazza restaurant in Washington, DC talks about the challenges he faces as a first-time executive chef, as well as what it’s like to cook in an establishment focused on more healthful dining.
Todd Gray
Todd Gray of Equinox Restaurant in Washington, DC joined Chip for a conversation about his experience as a chef and restaurateur, as well as his views on a range of contemporary food issues, including bloggers.
Keith Dickey
Keith Dickey discusses how he went from a PhD in archaeology to a job on Wall Street to becoming an entrepreneur by opening a gourmet cheese and wine shop in Concord, NH.