{"href":"https://api.simplecast.com/oembed?url=https%3A%2F%2Fandrew-talks-to-chefs.simplecast.com%2Fepisodes%2F5c133363-5c133363","width":444,"version":"1.0","type":"rich","title":"Episode 84: Markus Glocker","thumbnail_width":300,"thumbnail_url":"https://image.simplecastcdn.com/images/96ad90/96ad90f1-b490-4171-9b87-c86f45c7242c/4bb9b471-f053-485e-b45c-f120c48a4d28/1558481770artwork.jpg","thumbnail_height":300,"provider_url":"https://simplecast.com","provider_name":"Simplecast","html":"<iframe src=\"https://player.simplecast.com/4bb9b471-f053-485e-b45c-f120c48a4d28\" height=\"200\" width=\"100%\" title=\"Episode 84: Markus Glocker\" frameborder=\"0\" scrolling=\"no\"></iframe>","height":200,"description":"As Bâtard (his collaboration with John Winterman and Drew Nieporent) turns 5-years old, and he settles into a new phase of shepherding two restaurants (he's also executive chef of Keith McNaly's Augustine), Markus Glocker sits down with Andrew to discuss his old-school European training, how he takes flavor to the brink even in traditional recipes, and his time working for such legends as Gordon Ramsay and the late Charlie Trotter. "}