Cheftimony Episode 051 – 2 Sharp Chefs
“Louiie and Lorraine launched their show to honour Anthony Bourdain and they use 2SharpChefs to bring raw and honest discussions on chef life...”
For the first time in far too long, we are headed back to my absolute favourite city to visit, Las Vegas, Nevada. Joining me are Lorraine Moss and Louiie Victa who together are the two sharp chefs behind the fantastic podcast, 2 Sharp Chefs and a Microphone. Louiie and Lorraine launched their show to honour Anthony Bourdain and they use 2SharpChefs to bring raw and honest discussions on chef life, the hospitality industry, and of course the Vegas food scene. I highly recommend that you listen and subscribe.
These chefs met in the kitchen at Bazaar Meat by José Andrés in the Sahara, and you’re going to hear about that fantastic restaurant today. We also dive into mentorship in the culinary world, the current shortage of skilled cooks in Vegas and elsewhere, and some great places to dine in Las Vegas that we visitors might not know. On my next trip, I’ll be keeping my eyes peeled around the Fremont East district and Vegas’ Chinatown. From Edo Tapas & Wine to Sparrow + Wolf to District One to Partage to the speakeasy in the Mob Museum, there are plenty of fantastic places to discover.
My guests today also talk about important initiatives outside restaurant kitchens. You’ll hear about the Women’s Hospitality Initiative, an organization doing something about the fact that despite culinary schools graduating more women than men, fewer than 7% of head chefs and restaurant owners are women. Lorraine and Louiie also talk about organizations helping to feed people during these very challenging times: Three Square, Delivering with Dignity, 24 Meals, and Las Vegas Town Fridge.
And we get into what might be some surprising aspects of the food scene in Las Vegas, including heritage breed meats, urban-farming restaurant options, small-scale farming, and food recovery. You’ll hear about a pig farm that recycles buffet food from the Vegas Strip to feed its animals, and we even talk about how the Honest Hospitality team (who cook for the Las Vegas Raiders) makes sure that food waste goes to Desert Bloom Eco Farm for use.
So let’s head to Vegas! Click play and join me for a great talk with two sharp chefs.