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Indhold leveret af Tim Simpson and Crain's Audio Studio. Alt podcastindhold inklusive episoder, grafik og podcastbeskrivelser uploades og leveres direkte af Tim Simpson and Crain's Audio Studio eller deres podcastplatformspartner. Hvis du mener, at nogen bruger dit ophavsretligt beskyttede værk uden din tilladelse, kan du følge processen beskrevet her https://da.player.fm/legal.
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Memories of a teenage barback from The Duck Inn’s Kevin Hickey

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Manage episode 451167985 series 3390489
Indhold leveret af Tim Simpson and Crain's Audio Studio. Alt podcastindhold inklusive episoder, grafik og podcastbeskrivelser uploades og leveres direkte af Tim Simpson and Crain's Audio Studio eller deres podcastplatformspartner. Hvis du mener, at nogen bruger dit ophavsretligt beskyttede værk uden din tilladelse, kan du følge processen beskrevet her https://da.player.fm/legal.
In some bygone era, 14-year-old Kevin Hickey was prepping jello shots and making burgers at his uncle’s bar in the Gold Coast. Now he has a Michelin star under his belt. In this episode, David Manilow tracks Hickey’s 35-year history in the Chicago restaurant biz — a trek from Rush and Division streets to his days as executive chef at the Four Seasons Hotel. Plus, learn why he returned home to Bridgeport 10 years ago to open The Duck Inn.
  continue reading

116 episoder

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Manage episode 451167985 series 3390489
Indhold leveret af Tim Simpson and Crain's Audio Studio. Alt podcastindhold inklusive episoder, grafik og podcastbeskrivelser uploades og leveres direkte af Tim Simpson and Crain's Audio Studio eller deres podcastplatformspartner. Hvis du mener, at nogen bruger dit ophavsretligt beskyttede værk uden din tilladelse, kan du følge processen beskrevet her https://da.player.fm/legal.
In some bygone era, 14-year-old Kevin Hickey was prepping jello shots and making burgers at his uncle’s bar in the Gold Coast. Now he has a Michelin star under his belt. In this episode, David Manilow tracks Hickey’s 35-year history in the Chicago restaurant biz — a trek from Rush and Division streets to his days as executive chef at the Four Seasons Hotel. Plus, learn why he returned home to Bridgeport 10 years ago to open The Duck Inn.
  continue reading

116 episoder

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