{"href":"https://api.simplecast.com/oembed?url=https%3A%2F%2Fchefs-story.simplecast.com%2Fepisodes%2Fc53bfe6e-c53bfe6e","width":444,"version":"1.0","type":"rich","title":"Episode 25: Missy Robbins","thumbnail_width":300,"thumbnail_url":"https://image.simplecastcdn.com/images/2e1d5b/2e1d5bd4-e0f5-4f7b-a305-b49f522332da/c3c02030-2a7f-4f87-8e1b-fe2a32e68c13/1458152068artwork.jpg","thumbnail_height":300,"provider_url":"https://simplecast.com","provider_name":"Simplecast","html":"","height":200,"description":"This weeks guest on Chefs Story is none other than Missy Robbins, Executive Chef of A Voce in NYC. Hear how she discovered food growing up in Connecticut and traded art, psychology and photography for gastronomy. Find out how staging for Charlie Trotter eventually turned into a move to New York City to work in various kitchens and eventually become the Executive Chef at Spiaggia and then A Voce. Like many chefs, moving up the ranks in the restaurant world helped shape Missys technique and perspective immensely. From managing staff to developing style - get to know one of the most interesting and dedicated chefs working in America today. This program was sponsored by 360 Cookware. To the young chefs listening - in hindsight I wish I had gone to work for one more chef. I could have used one or two more years gaining more skills... Once you get to a certain level, its hard to go back. [26:28] When Ive made people sous chefs in my kitchens that dont have the skill level, it backfires - on them because theyre gunning for a job they arent ready for and on me because they cant lead my cooks. [30:32] After 5 years of working with a chef you dont know whos food your cooking any more - youve morphed together and hopefully have a synergy youre working with. [40:01] --chef Missy Robbins on Chefs Story\n\n"}