BEHIND THE LINE with Colt Taylor
Every aspect of getting the best out of the ground or off the trees and onto your plate is celebrated by Michelin-star winning area chef and restaurateur Colt Taylor and guests....
In each episode of Behind the Line, chef and restaurateur Colt Taylor explores the amazing world of food in Connecticut and beyond. For those who know kitchens, the “line” refers to the process…and to go “behind the line” Colt will elucidate listeners to every aspect of the art form that is cooking…and the equally difficult art form that is creating and sustaining a popular restaurant. The program will feature guests serving up perspective on everything from getting the best product sourced to peak season recipes, cultural nuances, nurturing a good staff, how to be a good patron…and so much more.
Colt Taylor began his cooking career while still in high school, at two local favorites on the shore, Saybrook Fish House and Dock & Dine.Thus began a lifelong passion for the culinary world which led him, after graduating from UVM with a degree in small business entrepreneurship, to enroll in the Culinary Institute of America. Upon graduating, Colt spent time traveling through Europe, and upon his return back to the US, worked as a chef in New York City, Miami, and Los Angeles. Working at Le Bernardin, Gotham, and Babo gave him a variety of perspectives on global flavors and classic techniques. He brought these to the helm of One if by Land Two if by Sea in NYC where he was awarded a Michelin star in 2014.