The Moth Radio Hour: Three Chefs and a Meal
Host: Meg Bowles
Episode Title: Three Chefs and a Meal
Release Date: February 23, 2016
Introduction
In this episode of The Moth Radio Hour titled Three Chefs and a Meal, host Meg Bowles explores the multifaceted world of food through the personal stories of three individuals deeply connected to the culinary arts. The narratives delve into the pleasures and dangers of food, the traditions surrounding meal preparation, and the unique experiences that arise when sharing a meal with others.
Story 1: Chris Fisher – From Farm to Presidential Plate
Speaker: Chris Fisher
Timestamp: [03:51]
Chris Fisher, a farmer and chef from Martha's Vineyard, shares his journey from a humble upbringing on his family's farm to the high-pressure environment of New York City's top kitchens. Growing up on an island renowned for its affluent summer visitors, Chris immersed himself in local traditions and learned practical skills from a young age, including gathering mussels, luring bluefish, and setting lobster pots—skills his father imparted early on.
Notable Quote:
"I was born on this island... My culinary education up to this point was pretty unique." [03:51]
Chris recounts his first job in a kitchen at age 13, transitioning from making salads to washing dishes. His passion for sophisticated cuisine ignited after dining at Mario Batali’s acclaimed Babo Restaurant, where he experienced his first ribeye steak and Barolo wine. This encounter motivated him to pursue a career in culinary arts, leading him to secure a position at Babo.
Notable Quote:
"There's something inside me that needs to learn how to do this." [11:15]
After working tirelessly and climbing the ranks to sous chef, Chris faced burnout and returned to Martha's Vineyard to run his family's farm, Beetle Bung Farm. His story culminates in a memorable evening when the Obama family dined at Beach Plum, Chris’s restaurant. Despite being under Secret Service protection, the experience reinforced his connection to his roots and the importance of tradition.
Notable Quote:
"We are the privileged ones to be born here, to be proud of where we're from." [16:43]
Background: Chris continues his family legacy at Beetle Bung Farm, raising sheep, cows, and pigs. His cookbook, Beetle Bung Farm Cookbook, encapsulates his recipes and stories from Martha's Vineyard.
Story 2: Evan Kleiman – A Choking Incident Turns Heroic
Speaker: Evan Kleiman
Timestamp: [18:21]
Evan Kleiman, host of Good Food on KCRW in Los Angeles, narrates a nerve-wracking experience during a job interview lunch where he nearly choked on a piece of tomato. Determined to make a good impression, Evan meticulously prepared for the interview, down to mastering the art of using chopsticks—a skill he lacked.
Notable Quote:
"This is how it's going to go. Nobody can leave, come or go. When the President is eating, they're going to order off the menu like normal." [15:30]
During lunch at a sushi restaurant, Evan begins to choke, leading to a life-threatening situation. His colleague, who had recently taken a Red Cross class, performs the Heimlich maneuver, successfully saving Evan. This incident not only tested Evan’s preparedness but also highlighted the unpredictability of high-stakes environments.
Notable Quote:
"Your food is beautiful." [25:45]
Background: Evan has been a pivotal figure in the Los Angeles food scene, fostering connections between chefs, farmers, and food enthusiasts. His show, Good Food, has been instrumental in building a vibrant food community.
Story 3: Abhishek Shah – The Chopstick Catastrophe
Speaker: Abhishek Shah
Timestamp: [28:59]
Abhishek Shah shares his harrowing experience during a critical job interview in Boston amidst the 2008 recession. Desperate to secure employment to maintain his student visa, Abhishek meticulously prepared for every aspect of the interview, including proper dining etiquette.
Notable Quote:
"Choking is when on the inside of your body, you hear a sound that's like a cork being put into a bottle." [35:20]
The interview process included multiple stages, culminating in a lunch at a sushi restaurant. Unfamiliar with chopsticks, Abhishek struggled to eat his meal, leading to a disastrous accident where a piece of tofu splattered chicken soup on his manager's clothes. Despite the mishap, Abhishek’s resilience shone through as he fervently attempted to salvage the situation, ultimately making a memorable though imperfect impression.
Notable Quote:
"I can bring diversity in your group and all your clients are from India." [38:00]
Background: Abhishek is known among his friends as a “food finisher,” dedicated to eliminating food waste and ensuring every meal is fully consumed. His story underscores the cultural and personal challenges faced in high-pressure professional settings.
Story 4: Roy Choi – A Chef’s Transformative Experience
Speaker: Roy Choi
Timestamp: [37:52]
Roy Choi, celebrated chef and pioneer of the food truck movement, recounts a pivotal moment during his early career. Freshly graduated from the Culinary Institute of America and brimming with confidence, Roy took a position as the chef at La Casa del Zorro in Borrego Springs, California. Expecting the prestige of running a top-tier resort kitchen, Roy was unprepared for the realities of his new role.
Notable Quote:
"I was cocky as shit... I was like, I was full of, like, just complete confidence." [38:27]
Roy’s encounter with Salvador, a dishwasher at the resort, led to an unexpected and profound experience. Tasked with slaughtering a goat—an activity Roy had never performed before—he grappled with the ethical and emotional complexities of butchery. This experience fundamentally altered his perspective on food and cooking, instilling a deeper respect for the ingredients and the labor involved in their preparation.
Notable Quote:
"I came back a different man." [45:10]
Background: Roy Choi is renowned for blending Mexican and Korean flavors, famously through his Korean taco truck, Koji. His book, L.A. Son: My Life, My City, My Food, further explores his culinary journey and the influences that have shaped his innovative approach to cuisine.
Conclusion
The Moth Radio Hour episode Three Chefs and a Meal masterfully intertwines personal anecdotes with broader reflections on the culinary world. Through the stories of Chris Fisher, Evan Kleiman, Abhishek Shah, and Roy Choi, listeners gain insight into the passion, resilience, and transformative experiences that define the lives of those deeply connected to food. These narratives not only highlight the joys and challenges of the culinary arts but also emphasize the profound impact that food can have on personal and professional identities.
Additional Resources
- Chris Fisher's Cookbook: Beetle Bung Farm Cookbook
- Roy Choi's Book: L.A. Son: My Life, My City, My Food
- The Moth Website: themoth.org
For more stories and to share your own, visit themoth.org.
Credits:
Produced by Atlantic Public Media in Woods Hole, Massachusetts, and presented by PRX. Special thanks to storytellers Chris Fisher, Evan Kleiman, Abhishek Shah, and Roy Choi. Music by Boris McCutcheon, Pinhead Trio, and Catbirds.