{"href":"https://api.simplecast.com/oembed?url=https%3A%2F%2Fandrew-talks-to-chefs.simplecast.com%2Fepisodes%2F64e09412-64e09412","width":444,"version":"1.0","type":"rich","title":"Episode 21: Claire Welle","thumbnail_width":300,"thumbnail_url":"https://image.simplecastcdn.com/images/96ad90/96ad90f1-b490-4171-9b87-c86f45c7242c/3b9143d9-f629-4f3f-8119-cdeb1702dadc/1519254704artwork.jpg","thumbnail_height":300,"provider_url":"https://simplecast.com","provider_name":"Simplecast","html":"<iframe src=\"https://player.simplecast.com/3b9143d9-f629-4f3f-8119-cdeb1702dadc\" height=\"200\" width=\"100%\" title=\"Episode 21: Claire Welle\" frameborder=\"0\" scrolling=\"no\"></iframe>","height":200,"description":"Claire Welle, the chef of Otway restaurant in Brooklyn, NY, has been drawing a lot of attention lately for her straightforward, relatable bistro menu, tweaked just enough to make it enduringly personal. She and Andrew took up a booth one morning last week during the prep day at Otway and talked over her young life and career; her views on teamwork, collaboration, and chemistry; how the current \"cook's market\" impacts contemporary pro kitchens; her opinion of cooking schools; and a lot more. (We think this is a wonderful companion interview to our preceding episode with Charlie Palmer).\r\n\r\nHere's a thought: If you like what you hear, please tell your chef-fascinated friends, subscribe to Andrew Talks to Chefs (it's free) on iTunes or Stitcher, follow us on your favorite social media platforms @ChefPodcast, and/or rate or review us on Apple's podcast store. Thanks for listening!"}