This is a Vintage Selection from 2007

The Banter

The Guys kick off the show discussing date night plans that don’t involve food. Spoiler, there aren’t many.

The Conversation

The Restaurant Guys welcome back Nicholas Harary, owner of Restaurant Nicholas. The Guys quip that newborn Nicholas Jr. may start work in the kitchen immediately then they discuss the balance of family and work in a life of hospitality. The conversation moves Harary's passionate tirade against the state of culinary education and what he’s doing at his place to improve the experience for everyone.

The Inside Track

The Guys have known fellow New Jersey restaurateur Nicholas for years. While he is a culinary school graduate, he speaks out against the current institution and says this about its students.

“They’re going to the best schools in the world to learn their craft. They’re getting charged ridiculous amounts of money, but they’re not being prepared to do anything,” Nicholas Harary on The Restaurant Guys Podcast 2007

Bio

Nicholas Harary is an award-winning chef and restaurateur best known for founding Restaurant Nicholas, one of New Jersey’s most acclaimed fine-dining destinations. A graduate of the Culinary Institute of America, Harary earned top honors from The New York Times and Zagat before reimagining his concept into Barrel & Roost, a modern, chef-driven comfort food restaurant in Red Bank. Alongside his wife Melissa, he also runs Nicholas Creamery, offering artisanal small-batch ice cream. Harary is a published cookbook author and passionate about food, family, and hospitality.

Info

Nicholas’ current restaurant

https://www.barrelandroost.com/

Nicholas Creamery

https://www.nicholascreamery.com/

Thursday, February 5 Michter's Whiskey Tasting

http://stageleft.com/event/2-5-26-michters-whiskey-tasting/

Wednesday, February 25 Martinelli Wine Dinner

https://www.stageleft.com/event/22526-wine-dinner-w-george-martinelli-of-martinelli-winery/

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Nicholas Harary’s Controversial View of Culinary Education *V*

The Restaurant Guys

Nicholas Harary’s Controversial View of Culinary Education V