Chef and entrepreneur Whitney Wright joins host Kristen Miglore to discuss the corn butter (yes, as in butter made from corn) recipe she learned while working at Per Se, what it was like working with Ruth Reichl, and how her relationship to food has changed now that she's no longer cooking on the line.
Referenced in this episode:
- The jewelry company Whitney founded to connect and empower women
- Check out Lukas Volger's corn tofu: Butter It, Tofu It, Dip It. But Don’t Boil It. (Taste)
- View transcript
Have a genius recipe you'd like to share? Tell me all about it! I'm at firstname.lastname@example.org —Kristen