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A Chef's Table
- Cooking Schools and Tasteful Aging, April 3, 2008
- Narrated by: Jim Coleman
- Length: 49 mins
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A Chef's Table
Narrated by:
Jim Coleman
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Summary
Today's show takes us to cooking schools - from the famed Cordon Bleu to a British adventure in steak and kidney pie. Bobby Flay stops by to talk about his Southwestern philosophy. A sensory psychologist tells us what happens to our sense of smell and taste as we age, and how we can make eating more pleasurable for the elderly. Then, from the garden to the plate with cardoons and seakale. Plus Gourmet editor Bruce Haney with his memories of childhood meals in London, and much more. [Broadcast Date: April 3, 2008]
(P) and © 2008 WHYY
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