559: Climbing Momofuku Mountain with Paul Carmichael
How fun is it having Paul Carmichael in the studio? Paul is the chef of Kabawa and Bar Kabawa, which is part of Momofuku and located in the former Ko space in New York City. Paul is a Momofuku veteran, having served as chef at Má Pêche in NYC and Seiobo in Sydney, Australia. In this episode, we hear about Paul’s career, from wd~50 to his leadership position working alongside David Chang. We discuss what makes a Momofuku restaurant special and about the Caribbean food history that flows through Paul’s menus. We also get the latest updates on the opening of Kabawa, which is one of New York City’s most hotly anticipated restaurants. It was so fun catching up with Paul.
Also on the show, Aliza has a great talk with Roger Kamholz. A longtime contributor to PUNCH, he’s something of a cocktail world expert, and today he unpacks how he tapped into his mixology knowledge to create Pour Together, a book of imaginative and delicious two-ingredient cocktails.
Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We’d love to hear from you.
Read More:
- This Is TASTE 376: Momofuku CEO Life with Marguerite Zabar Mariscal
- This Is TASTE 233: Wylie Dufresne
- Momofuku’s First New Restaurant in Years [Eater]
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How fun is it having Paul Carmichael in the studio? Paul is the chef of Kabawa and Bar Kabawa, which is part of Momofuku and located in the former Ko space in New York City. Paul is a Momofuku veteran, having served as chef at Má Pêche in NYC and Seiobo in Sydney, Australia. In this episode, we hear about Paul’s career, from wd~50 to his leadership position working alongside David Chang. We discuss what makes a Momofuku restaurant special and about the Caribbean food history that flows through Paul’s menus. We also get the latest updates on the opening of Kabawa, which is one of New York City’s most hotly anticipated restaurants. It was so fun catching up with Paul.
Also on the show, Aliza has a great talk with Roger Kamholz. A longtime contributor to PUNCH, he’s something of a cocktail world expert, and today he unpacks how he tapped into his mixology knowledge to create Pour Together, a book of imaginative and delicious two-ingredient cocktails.
Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We’d love to hear from you.
Read More:
- This Is TASTE 376: Momofuku CEO Life with Marguerite Zabar Mariscal
- This Is TASTE 233: Wylie Dufresne
- Momofuku’s First New Restaurant in Years [Eater]
Learn more about your ad choices. Visit megaphone.fm/adchoices
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