sam kass chef
It's a tough opportunity to turn down, and who knows how this is going to go." First lady Michelle Obama and White House chef Sam Kass dig for sweet potatoes in the White House Kitchen Garden, Oct. 20, 2010, on the South Lawn of the White House in Washington. I didn't know where the fridge was where the chicken would be. There wasn't a lot ... You know, so I started doing research. EL: And they were, probably, at that moment, probably hard to get answers. Almost never. I didn't know anything, and you know -. Are you kidding me? There was a number of times where I woke up back in the city after being on the train until the last stop and then coming ... waking up as the train returned back to the city.
Were you a lover of deep dish pizza? "First, it's the greatest honor of my life and I think will always be. Some of the old school writers who had forged a path-. EL: Yeah. SK: Still doing his thing, yeah. Really, our culture is the underpinning of the problem, and so addressing our culture ... Changing culture is the hardest thing to do. But when you're around other people, or typically on a podcast, you call them President or First Lady. SK: Yeah, they're very different. SK: That's fair. And they took joy in that breaking. I was like, "What did he say? SK: Yeah, I went to Lab, yeah. SK: And it's a great thin crust tradition. That was what I was trying to figure out how to do when I came back to Chicago-, SK: In 2007, yeah. EL: A lot of people don't know that Chicago does have a thin crust tradition. People were starting. Well in junior college we, and this is not an exaggeration, we practiced about six hours a day, seven days a week. Comments can take a minute to appear—please be patient! That kind of stuff? Just to be curious. So good. Well, at least until I brought up Chicago's deep dish pizzas, which turned out to be a sore subject.
Closest I ever came to quitting something was there. SK: In Kansas City, Kansas, to play baseball. Like, "Oh my god, this is ...", -. And our policy is a reflection of our culture. I remember I cooked this chicken thighs with a bunch of dried herbs and some onions, and maybe some mushrooms that I just sort of threw together. SK: My aunt and uncle taught at U of C. They were professors there. Perfect. Eating healthier, eating with the planet and climate change in mind, that is the culture, and it's starting to shape our broader culture, and that's a legacy that's really powerful. SK: I don't know. Broiled chicken. So by the time ... and as I sort of traveled for the next four years or ... five years, about, in total and came back a little for a year or so ... a little less than a year to work at avec. EL: Right. If it was really good, and solid, and straight, and clean, he took great pleasure. SK: Chicago. Broiled steaks. During college, he took a job cooking at the restaurant 312 Chicago under Chef Dean Zanella, an experience that set him on his current path. I got waitlisted and I ended up sort of going to the dean of the abroad programs' office and kind of having it out with him and just sort of saying-, EL: That happened to my son too. Anything special for dessert. That's actually started in Vienna. We need to focus on making progress in little steps that people can put into their daily lives that can actually have a big impact on their family's health and the environment. It was Rome, Bombay, and Vienna and I didn't care where I went. And now it's top of line. Oh yeah, it was amazing. I mean, I would help, but that was her show, and it was a show for sure. You ended up in Vienna for a semester abroad, right? Just chaos. Not super well, but definitely knew them.
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