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 Jun 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 Mai 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 Mai 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 Mai 29min
Culinary Elegance: Why Simple Food Is So Hard for Cooks
🎙️ EP185 — Great dishes have no unnecessary BS. Just good craft stripped down to the essentials. This episode gets into restraint, confidence, quiet technique, and the kind of cooking that has nowher...
10 Mai 34min
Harsh Truths About Kitchen Management: The Stuff That Actually Makes You A Better Cook
🎙️ EP184 — An IBM data scientist wrote harsh truths about performance. We went through the list one by one.🎧 In This Episode:🔥 Fear Signals Importance🍽️ Cooking Other People's Food🧠 The First Dra...
3 Mai 29min
A Cook's Process, Pt. 3 – Opening a Restaurant: Great Cooking Won't Save a Bad Concept
🎙️ EP183 — Very few chefs can open a restaurant and keep it alive. This episode is about knowing the difference between good food and good concept.🎧 Topics Covered in This Episode:🍽️ When Your CV I...
26 Apr 32min
