Let's Talk To : Chef Gabriel Rucker

Explicit content warning

08/01/19 • 31 min

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.
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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.

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This week on Let's Talk About Chef host Brian Clarke dives into the histories behind what cooks say, how we plate, and why food always looks better in a restaurant.
In the end it's all just parsley and lies.
Lets Talk About Chef is written and hosted by Brian Clarke with new episodes airing every Thursday
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Have a great service, and have a great week.