Today, I’m talking to Chef Derek Wagner, owner of Nicks  On Broadway in Providence, Rhode Island. He’s known for his philosophy of nose to tail cooking, his creative ability to transform whole animals into delicious, inspired dishes that ignite the taste buds while also reducing food waste.

You’ll hear about his childhood memories, his unique approach to food, his ongoing and his commitment to local sourcing  and sustainability. We’ll dive deep into his journey through the culinary industry, learning about his butchery program and how he continues to innovate and stay inspired in the kitchen. 
What you'll learn from Chef Derek Wagner

The smells that remind him of his childhood 4:04
How Derek Wagner's parent’s background influenced him 5:09
The difference between crepes, flapjacks, and pancakes 6:44
Why Derek Wagner decided to pursue a background in food 8:46
How food can help recreate memories of happiness 9:32
Why he’s always felt so comfortable in the kitchen 11:14
Chef Derek Wagner's accidental first restaurant job 11:41
His original life plan before he went into the restaurant industry 14:23
Culinary school or skip it? 16:13
Why culinary school experience looks good on a resume 19:26
What is means to “set the table” 21:55
How Derek Wagner was inspired by and old Scout Master 22:51
Some of his biggest culinary mentors 24:44
The role of necessity in his approach to food 25:52
Food as artistry 28:36
The important of trying new things 30:43
The ingredients that inspire him 32:30
Letting curiosity take the lead 34:14
Building relationships with your food sources 35:50
What he’s geographically grateful for 39:02
Why nose to tail butchery is so important to him 42:27
How whole animal butchery works 45:30
The ambiguous “Pork Crostini” 47:13
How his charcuterie program came into being 50:09
His memorable risotto 51:10
Five places to eat in Providence 1:00:00
His favorite guilty pleasure food 1:01:39
Three inspiring cookbooks 1:02:25
Pet peeves in the kitchen 1:04:36
 




I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.
Get the book here!
Links to other episodes with the chefs from the North East
Don't miss out on the chance to hear from talented chefs based in the North East:

Interview with Pastry Chef Francois Payard

Conversation with chef Masako Morishita

Conversation with Chef Dan Kluger

Interview with Chef Silvia Barban

Conversation with Executive Pastry Chef Mark Welker

Interview with Chef Gabriel Kreuther

Conversation with Chef David Burke

Interview with Chef Bryce Shuman

Interview with Chef Trigg Brown

Conversation with Pastry Chef Sam Mason (Odd Fellows)

Interview with Brand Ambassador Charlotte Voisey

Conversation with Flavien Desolin from the Brandy Library
Links to most downloaded episodes (click on any picture to listen to the episode)


Chef Sheldon Simeon




Chef Andy Doubrava




Chef Chris Kajioka




Chef Suzanne Goin


Click to tweet


I wanted to follow more of a passion or artistic pursuit. I had this need to be using my hands, I needed to be up. I didn’t want to be strapped to a desk all day.
Click To Tweet





I think life is what you make of it, and it’s often not just what you make of it, but how you react to what it makes of you.
Click To Tweet





I take these things that some might label constraints or boundaries,...