Welcome to How the Sausage is Made with Chris Cosentino where I talk with chefs, restaurateurs, athletes, philanthropists, and others who inspire me. We look below the surface, behind the curtain, and dig deep to learn how the sausage is made, maybe literally in some cases.
Music by:
Tommy Guerrero
Douglas Keane, the talented chef and co-owner of the renowned Michelin-starred restaurant Cyrus, in Geyserville, CA, has had a remarkable culinary journey that began with his Michigan roots
In opening Chez Noir, Chef Black shares his passion for both modern, European-influenced cuisine, and California’s coastal bounty, blending technical expertise with a nuanced celebration of thoughtfully sourced raw ingredients.
Chef Timon Balloo’s food draws from a broad range of international flavors. From his Chinese, Indian-Trinidadian heritage to his classic European training, to the diverse kitchens where he built his career, each step along the way has led Balloo to become the chef he is today
Chef Maria Mazon is the Executive Chef and Owner ofBOCA Tacos y Tequila as well as owner of Sona Tortillas.Born in Tucson but raised in Navajoa, Mexico, her cuisine is inspired by both sides of her borderland home.
