Claire Welle**, the chef of Otway restaurant in Brooklyn, NY, has been drawing a lot of attention lately for her straightforward, relatable bistro menu, tweaked just enough to make it enduringly personal. She and Andrew took up a booth one morning last week during the prep day at Otway and talked over her young life and career; her views on teamwork, collaboration, and chemistry; how the current “cook’s market” impacts contemporary pro kitchens; her opinion of cooking schools; and a lot more. (We think this is a wonderful companion interview to our preceding episode with Charlie Palmer).
If you like what you hear, please tell your chef-fascinated friends, subscribe to Andrew Talks to Chefs (it’s free) on iTunes, Spotify, or Stitcher, follow us on your favorite social media platforms @ChefPodcast, and/or rate or review us on Apple’s podcast store.
Please also subscribe to email updates from Andrew Talks to Chefs to receive new episode alerts and Andrew’s blog posts.
Thanks for listening!
** This episode originally aired on our former host network; Andrew Talks to Chefs is an independent podcast and this site is its official home and the best source for current postings and show archives.