Why Cooking is Caregiving, with Chef Hillary Sterling | Better in Person
Summary
Stephen Dubner visits executive chef Hilary Sterling at her NYC restaurant, Chisiamo, to explore her sensory-driven cooking philosophy and career journey. They discuss her rejection of a prestigious job at Union Square Cafe, her formative experiences in the kitchen, and her deep connection to Italian culinary culture. The episode also covers the economics of running a restaurant and Sterling’s approach to teaching and leadership.
Topics discussed
Introduction to Better in Person podcast
Meeting Chef Hilary Sterling and kitchen safety
Cooking cacio e pepe: fresh vs. dried pasta
Stephen makes fish stew for Hilary
Hilary's childhood and family background
Early career and the 'be one with the pork' lesson
Kitchen culture, teaching through senses, and Union Square Cafe
ChatGPT sponsor segment
Opening Chisiamo and defining its identity
Teaching philosophy and handling criticism
Finding inspiration in Italian food culture
Sourcing ingredients and negotiating with purveyors
Conclusion and final thoughts
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