Seamus Mullen is an award-winning chef, restaurateur, and cookbook author. He is the chef/owner behind Tertulia. Tune in to this weeks episode of Chefs Story as Dorothy Cann Hamilton chats with Seamus about his homesteading Vermont upbringing, his time spend ex at Mugaritz learning the Basque Cuisine, and the opening of his first restaurant, Tertulia. Find out how the communal, fun-first culture of Spain was his inspiration behind Tertulia and learn how he did everything he could to make his New York City restaurant feel uniquely Spanish. Learn more about the inspiration behind his book Hero Food: How Cooking with Delicious Things Can Make Us Feel Better, which highlights 18 ingredients (Hero Foods) that help him manage his symptoms of arthritis. This program was sponsored by Cain Vineyard and Winery. Food is not a product - its a part of our culture. Weve lost our way at some point and were starting to find it now. Were at a crisis point. [14:00] There are some people who still expect a gumbo style risotto-y gloppy mess of rice thinking thats what paella should be because thats what theyve had in the US. [42:00] I always tell the guys in the kitchen - good technique is good technique, it doesnt matter what youre cooking. [44:00] --Seamus Mullen on Chefs Story