May 12, 2020
Chef Philippe Boulot of Multnomah Athletic Club
joins us for a two part interview, bookshelving the COVID-19
pandemic. This first part was conducted via phone on April
28, 2020, six weeks after part 1. Here, we talk about how the
pandemic has affected the MAC, and what Chef Boulot sees as some of
the changes in the restaurant world coming out of the life-changing
event. Check out the second part of this interview where Chris and
Philippe delve deeper into his chef and personal past, coming soon
as Episode #247.
Chef Boulot is one of the true pioneers and icons
of the Portland Food world, having taken over the Heathman
restaurant in 1994, leading to four straight James Beard Best Chef
Northwest nominations, which he won in 2001. Chef
Boulot's pedigree is most impressive, having learned to cook as
young boy in Normandy. He studied under renowned Chef Paul
Robichon before seasoning his skills at numerous significant Paris,
London, New York and San Francisco hotel restaurants before coming
to Portland. Chef Boulot has also been named Officer of the
prestigious Order of Agricultural Merit by the Ambassodor of
France.
Right at the Fork's host Chris and Chef Boulot got
to know one another during a Feast and Travel Oregon-sponsored
culinary and wine adventure in southern Oregon in 2018.
Please make sure to listen to the longer-form
interview with Chef Philippe and his second in command at the MAC,
Philip Oswalt, here.
Right at the Fork is supported by:
Zupan's Markets: www.zupans.com
Toro Bravo Inc: www.torobravoinc.com
RingSide SteakHouse: www.RingsideSteakHouse.com