Marco Canora is a true superstar chef: he's a James Beard Award winner (Best Chef New York), a celebrated cookbook author ("Salt To Taste," "A Good Food Day"), the chef/owner of one of New York's best restaurants, Hearth, and purveyor of the best broth in the country with his company Brodo. On Today's Lunch Therapy, we talk about his Tuscan mother's cooking, learning through osmosis, why real-world experience is more important than culinary school, and his early job making prepared foods at Dean & Deluca in SoHo. Then we talk the early days of Gramercy Tavern with Tom Colicchio, helping to open Craft (where the kitchen saw heavy-hitters like David Chang and Damon Wise), having his fish reviewed in The New York Times by Ruth Reichl, going out on his own to open his own restaurant, and how Hearth's identity continues to change with the times. PLUS: my friend Jonathan Parks-Ramage talks about learning how to cook in the Corona crisis during today's intro.
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Marco Canora's Cobbled-Together Lentil Soup