Rising star of the culinary world, Michael Sohocki oversees the kitchen of Restaurant Gwendolyn. He has made a name for himself as a chef with exacting standards, and a strict philosophy. A philosophy that puts intentional limitations on what he cooks and how he cooks it.
Sohocki has talked about the negatives he sees from the ability to source food from all over the world in terms of both sustainability and regional identity. For that reason, he says he sources only from within 150 miles on perishable goods. This 1850s mentality leads to tough decisions in the cooking, but leads to inspired creation.
We talk with Sohocki about his kitchen and his philosophy of food.
Guest:
- Michael Sohocki, Head Chef and owner of Restaurant Gwendolyn
