Arts
Damarr Brown, chef de cuisine of Chicago's acclaimed Virtue restaurant, has spent most of his young life and career in the same city. For several years, he cooked for Virtue's executive chef-owner Erick Williams at MK, then spent time in the kitchen at Alinea Group's Roister, and since the inception of Virtue has been back in collaboration with Chef Williams. On this episode, Damarr discusses his early life and first interest in food and cooking, the decisions he's made on the path to his current success, and his apparel line, Say It How You Feel It.And in our weekly news and commentary segment The Line Up, chef-owner Greg Baxtrom of Brooklyn's Olmsted and Maison Yaki, discusses the current industry hiring crisis from the point of view of one independent owner-operator.Andrew Talks to Chefs is sponsored in part by meez; please check out this revolutionary new interactive recipe database and tool for professional chefs and cooks.Please consider supporting Andrew Talks to Chefs via our Patreon page–we have just eliminated tiered contributor levels and invite one and all to support us at a minimum of just $2 per month. Andrew Talks to Chefs is a fully independent podcast and no longer affiliated with our former host network; please visit and bookmark our official website for all show updates, blog posts, personal and virtual appearances, and related information.