Have you ever been to a wedding and wondered, how do hundreds of plates of food arrive at the right destinations at the right time? Often without an on-site kitchen. This is high concept cooking, done without a net. Cookbook authors Matt Lee and Ted Lee spent four years immersed in the catering industry and wrote a book about their experiences and revelations called Hotbox. In this episode, with the Lee Brothers as our guides, we step behind the scenes.
Sara Brooke Curtis is an award winning radio producer. Her work has aired on The Splendid Table, KCRW’s UnFictional, KCRW’s Good Food, CBC’s Love Me, BBC’s Short Cuts, among others. She lives in western Massachusetts and loves recording sounds of everyday life and producing sonic worlds for listeners to surrender to and delight in.
Special thanks to: Steven Satterfield, Virginia Willis, Matt Bolus, Shuai and Corey Wang, Cheetie Kumar, Vishwesh Bhatt, and Eddie Hernandez for their delicious food and interviews.
Hotbox: Inside Catering, the Food World’s Riskiest Business is out now from MacMillan.
Music from this episode is:
“How I Used to See The Stars” by Lee Rosevere
“Under Suspicion” by Lee Rosevere
“Weathervane” by Blue Dot Sessions
“Waiting For the Moment That Never Comes” by Lee Rosevere
“Cirrus” by Blue Dot Sessions
“Click Clack” by David Szesztay
“Symphony 40 in G Minor” by Blue Dot Sessions
“Valantis” by Blue Dot Sessions