From Line Cook to Lab: Can Plant Fats Taste Like Meat? Ft. Ernesto R. Vecilla
🎙️ EP193 — Ernesto R. Vecilla, R&D chef at Nourish Ingredients, breaks down how fermentation is engineering plant fats to nail the taste, texture, and mouthfeel of real animal meat, plus what pushed ...
5 Heinä 23min
The Private Chef: Escape from the Kitchen or Career Upgrade?
🎙 EP192 — Some chefs leave the brigade behind. Others never join one at all. So who earns the title "chef," and who actually lives the better life?🎧 In This Episode:👨🍳 Who actually gets to call t...
28 Kesä 31min
Can Cooks Actually Hack Nostalgia in the Kitchen?
🎙️ EP190 — When food makes you cry, puts you back in that place or that moment. Can cooks create emotions on purpose? Can we hack nostalgia in the kitchen?🎧 In This Episode:🗺️ Forget about cuisines...
14 Kesä 30min
Kitchen Trends Cooks Are Loving: Charcoal, Ash & Berry Butter
🎙️ EP189 — Curing meat with ash. Charcoal cooking renaissance. Berries replacing butter. Everything we learned about trending techniques pro cooks are testing right now.🎧 In This Episode:🌬️ Ramón P...
7 Kesä 30min
9 Flavors vs 400: The Miso Science Behind Every Great Kitchen Ft. Fermentation Specialist Christian Weij
🎙️ EP188 — Dutch fermentation specialist Christian Weij on why Koji works on any ingredient, why salt selects rather than kills, why rushing your miso is leaving 391 flavors undeveloped. Oh, and why ...
31 Touko 38min
Even the Coleslaw: Nothing's Too Basic for a Great a Restaurant Menu
🎙️ EP187 — If done right, it's one of the best salads there is. Sweetheart cabbage. Sharp vinegar. Dressed à la minute. Everything we've learned and haven't learned about coleslaw.🎧 In This Episode:...
24 Touko 30min
The Garlic Episode: A Professional Cook's Approach to the Clove
🎙️ EP186 — Smash your cloves. Wait 10. Then cook it. Everything we've learned and haven't learned about garlic.🎧 In This Episode:🧄 Can there be too much garlic?👨🍳 Ben Morgan's nixtamalized garli...
17 Touko 29min
