Jan 3 • 58M

Simon Haas's Leftover Ramen from Shin Ramen

 
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Are you a person who loves to cook but every now and then you screw up? You've come to the right place! Since 2004, Adam Roberts (aka The Amateur Gourmet) has been writing about his adventures and misadventures in the kitchen. He's the author of three books (including the upcoming Broadway cookbook, Give My Swiss Chards to Broadway) and the author of a biweekly newsletter for Substack. Each week on The Amateur Gourmet podcast, there's a theme, interviews with famous chefs, writers, actors, and cookbook authors connected to that theme, plus visits from friends and family, and lots of yodeling. If you like what you hear, be sure to become a paid subscriber and you'll have access to twice weekly recipes, essays, bonus podcast material (including Ten Feisty Food Questions with that week's guest), plus threads where you can engage with other Amateur Gourmet fans about food topics that you care about. Just know there's no judgment here: we all screw up in the kitchen!
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The art world visits the food world on Lunch Therapy today with our patient, Simon Haas. Simon comes from a super talented family -- his mother's an opera singer, his father's a stone carver, and his older brother, Lucas, is an actor who you may remember from Mars Attacks and Witness -- and then there's Simon and his twin brother, Nikolai, aka: the Haas brothers, movers and shakers in the art world with pieces featured at the Smithsonian, LACMA, and the Metropolitan Museum of Art. In today's session, we talk all about the similarities between cooking and sculpting, his interest in high and low culture, the traveling he did as a kid with his family, and his favorite place to eat in the world. We also talk about holding on to your inner voice in both cooking and art-making, when to listen to critics, being a control freak and an emotional eater, and how he got the confidence to do what he does.


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