Episode 9: Growing Up in a Food Family
Growing Up in a Food Family
Co-owner of the Big Bottom Market in Guerneville, California, and author of the cookbook BISCUIT, Michael Volpatt shares his experience growing up in a food family and how his early life experiences affected him. Then, Phillip Baxman, the executive chef of the Westin in Cincinnati, Ohio, teaches us how to properly hold and use a knife.
MEET OUR GUESTS
Michael Volpatt is the co-owner of Big Bottom Market, host of Cooking In Place With Michael and author of the cookbook BISCUIT. He is in love with the Russian River town of Guerneville, California, where he lives and hopes that once orders are lifted, people will visit to taste the Market’s amazing biscuits and visit the redwood forest.
Chef Phillip Baxman has been in the hospitality industry for 20 years. He started at the Loews Denver Hotel. He has worked in hotels all over the country — from Aspen, Colorado, to Washington, DC, and many places in between. Chef Phillip has catered extraordinary events for events as large as 6,000 people at exquisite venues such as the National Air and Space Museum and the National Portrait Gallery. At home, Chef Phillip likes to cook with his wife and kids, occasionally throwing a scrap to his dog, Paula Dean, who is a Shih Tzu mix.
Episode highlights
0:18 – Meet Michael Volpatt
2:19 – Michael’s childhood
3:48 – Lessons in the kitchen
8:40 – Early kitchen memories
10:13 – The Big Bottom Market + advice to young people
11:27 – Kitchen Questions
13:52 – Meet Phillip Baxman
14:42 – How to use your knife
19:33 – Final thoughts
Our favorite quotes from the episode
“There wasn't a night when I was growing up that we didn't have a meat, a vegetable and a starch on the table, and a lot of that was just made from scratch by my mom. And so, you're in that environment and you just kind of soak it all up and so, my sister, my brother and I are all really great in the kitchen as well.” — Michael Volpatt
“My mom would throw these parties and it would inspire people to bring other delicious dishes as well. I miss that party so much, but it's so indicative of the way my mother would entertain. So wonderful and warm and welcoming.” — Michael Volpatt
“My mother had this rule where if I'm going to throw a party or I'm going to be the host, I'm going to answer the door with a drink in my hand, ready to greet my guests. I'm not going to be in the kitchen scrambling away trying to get stuff done.” — Michael Volpatt
“You have to have a sharp knife. You cut yourself with a dull knife — that is a lot worse than cutting yourself with a sharp knife.” — Phillip Baxman
“Anytime you think, ‘Oh, I'm good, I'm good, I'm good. I'm going to look up. I'm going to talk to this person over here while I'm still cutting.’ And then, you look back and next thing you know, oops, there you go. So, you just have to continue to respect the knife.” — Phillip Baxman
Show notes and LINKS FROM THE EPISODE
Follow Michael:
Instagram: @big_bottom_market
Facebook: Facebook.com/bigbottommarket
Purchase Phillip’s book, Biscuit
Purchase Big Bottom Market’s Biscuit Mix
Follow Phillip:
Watch Phillip’s daughter Charlotte work a knife in Charlotte & My Sous Chef Daddy on YouTube: