Andrew Dornenburg discusses his cookbook, “The New American Chef.” He begins by explaining that American cuisine today includes many worldwide influences from different cultures. He specifically looks at the cuisines of Japan, Italy, Spain, India, and Morocco and how they are showing up in American restaurants today. He advises to always buy fresh produce that is in season. Dornenburg talks about how many head chefs want their sous chefs to travel to other countries and learn new cooking techniques. He ends the interview by discussing where he did his culinary training and the catering business he owns.
VHS tape: Excerpt of show with Martinson interviewing Davitt Sigerson before the break and Andrew Dornenburg after. Date on case front cover: 3/24/04. Date on tape: 3/24/04.
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