On this week’s show, we follow three chefs on their journeys from cooks to
culinary entrepreneurs. 


We begin with New Orleans chef Alon Shaya, who recently launched a new
company, Pomegranate Hospitality. Alon describes his path, starting from
unassuming culinary origins in Philadelphia, to his tenure at Domenica, and
finally, to the evolving theory of Diasporic foodways that underlies his
two new modern Israeli restaurants, Saba and Safta.