Schatzy sits down with Chef Amanda Cohen, the force behind Dirt Candy, to talk about what it actually takes to last 18 years in NYC—and why she never broke from her vegetable-first concept.
They get into:
- The wild story of how she found out she won a Michelin star
- Why going all-in on vegetables was the edge—not the risk
- What’s real (and what’s hype) with plant-based food
- Protein myths, menu trends, and how chefs actually think
- The reality of running a small, high-demand restaurant in NYC
Plus—Amanda breaks down her work with No Kid Hungry and the May 6th event in NYC, bringing top chefs together to help end childhood hunger.
This one’s loose, funny, and honest—exactly how the best conversations in hospitality should be.
