Let's Talk About Chef

Gabriel Rucker is a two time James Beard Award winning chef from Portland Oregon. His restaurants Le Pigeon, Little Bird Bistro and Eaters "best new restaurant in America" last year Canard are highly acclaimed not just in Portland but around the world.
His cookbook "Le Pigeon - cooking at the dirty bird" is quite frankly one of the most important culinary books to be released in the past decade.
Host Brian Clarke called Gabriel Rucker in Portland on Tuesday evening after having just got off the line after a busy service and while Rucker was busy prepping for dinner service at Canard to talk about pressure, Gabriels sobriety, what happens after you win a james beard award and to talk shop.
Let's Talk About Chef is available on iTunes, Stitcher, Spotify, Google Play, The Alexa in your house, IHeart Radio and pretty much anywhere else you can think of to listen to podcasts.
This interview happened on July 30th, 2019.
It has been edited for clarity and to make your host Brian Clarke not sound like a fan boy.
The name and location of Brians restaurant have been beeped out on purpose to avoid the idea that we would use this podcast to promote our own endeavours.
Enjoy.

This week we are talking about Chef Boyardee, yeah that's right, chef freaking Boyardee. Because his life was pretty cool and frankly Tim has wanted this episode since the podcast began.
DISCLAIMER: There is historical audio used of a newsreel in this episode that uses a derogatory word several times when describing the Japanese attack on Pearl Harbour. If this offends you we are sorry, history can be messy sometimes
This episode was written by Brian Clarke
If you want to write into the podcast you can send everything to [email protected] or you can follow Brian on instagram @chefbrianclarke

This week on Lets Talk About Chef we are talking about the forty year tradition of watching Alex Trebek host Jeopardy in dive bars, and how after his passing that tradition is ending. Its a weird topic, but one that deserved to be talked about.
This episode was written by Brian Clarke, and produced by Timothy McDonald
If you would like to write in to the show you can send everything to [email protected]
This episode although oddly it does not contain any swearing by Brian does feature Alex Trebek swearing a lot at the end, if you don't want to hear this hilarious version of someone who you have never heard swear before, listen till about the nineteen minute mark
cheers

Today on Lets Talk About Chef we are talking about the history, legend and obsession of sushi. Why? Because its the one food that Brian has been obsessing about since lockdown started and quite frankly he can do whatever he wants and he wants to talk about sushi.
There are some casual swear words in this episode and so if that offends you for some reason please consider that Brian worked in a professional kitchen for over a decade and quite frankly the sheer fact that every other word is not swearing that comes out of his mouth is quite frankly a testament to his consideration of your delicate ears.
You can write into the show by emailing [email protected]
You can follow Brian on Instagram @chefbrianclarke
This episode was written and hosted by Brian Clarke
Produced by Timothy McDonald

This week we start by checking in with Tim to see how the pandemic is treating him and then its full steam ahead into the little ice age that lasted five hundred years from 1300-1800 and is the reason we all eat potatoes. I know, its sounds like a broad stretch but I promise you it makes total sense, I mean what have you come to expect from this show anyway? Its usually something that Brian sees and finds interesting and then wants to talk about, its really quite selfish when you think about it, I don't really think anyone reads these descriptions so if you have please feel free to write into the show by sending everything to
[email protected]
or
you can follow Brian @chefbrianclarke
Have a great week!!!!!!
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