Chef Chris Cosentino’s educational and inspirational tool for those who are interested in learning about and cooking with offal.

Some well deserved Thank Yous!!!

Well Its all over, you know the results. I want to thank a few folks who have made this return to kitchen stadium possible:

My incredible wife Tatiana Graf “I Love You” who has put up with the stress of it all, as well as years of me working long hours.

My business partner Mark Pastore who gave me the chance that no one else would, and the ability to do what I believe is right.

To my best friends Ravi Kapur and Jonathan Levia I wouldn’t have done it without you guys you always make it so much fun no matter how hard it is. I love you guys Thanks again!!

The entire staff at Incanto and Boccalone you keep the dream moving everyday.

The staff at food network, Bruce, David, Jill thanks for making us fell at home on a stressful day.

Triage thanks for making guts look so good on TV Eytan, Steve, John, Mary

Michael Symon, Powder and Sawyer thanks it was great fun and a hell of a battle.

Leave a Comment (3)

  1. They should have had battle offal a long time ago, but it was refreshing to finally see it. Beats the hell out of battle sugar or battle milk. Great show by both chefs.

    Neal L. | | Reply
  2. Chef, I greatly enjoyed watching your battle with Chef Symon, from an outsider perspective, you did a fantastic job. It was a real treat seeing my two favorite chefs together again, and obvious to all of us that you enjoyed yourselves as well. Just wanted to let you now how much I admire all that you are doing in your work and life, to bring people back to basics and truly learn to respect the animals and produce that provide sustanance and pleasure in each dining experience. Thank you, and please never give up the fight.

    Brenda | | Reply
  3. That was one of the most entertaining battles I’ve seen in a while. I thought you both did an outstanding job. I felt that maybe Ruhlman was a bit unfair a couple of times, but overall they truly enjoyed your food.

    Hats off to you, Chris. That didn’t look easy at all, and your respect for one another shined right through.

    Phil | | Reply