105: Chef Roland Passot

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How The Sausage Is Made with Chef Chris Cosentino

Chris Cosentino

125 episodes

2 days ago

Welcome to How The Sausage Is Made, where Chef Chris Cosentino talks with chefs, restaurateurs, athletes, philanthropists, and others who inspire him. Each episode looks beneath the surface, behind the curtain, and digs deep to learn how people and things got to where they are now.

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105: Chef Roland Passot

How The Sausage Is Made with Chef Chris Cosentino

1 hour 58 minutes 5 seconds

9 months ago

105: Chef Roland Passot

Roland Passot is a classically trained French Chef. After moving to San Francisco in the 1980s, he opened La Folie in 1988 earning such accolades as a James Beard Award for Rising Star chef, Best Chef in California 2005 – 2007, Best Food and Best French Restaurant in Zagat in 2002, Best French Restaurant in 7x7 Magazine, 4 stars by the San Francisco Magazine, Top 100 Restaurants in San Francisco Chronicle, 4 stars by the San Francisco Chronicle, and one Michelin Star.

Follow Chef @RolandPassot