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52 Hour Sous Vide - A MeatBucket Experience with Columbus' Chef Andrew Smith
Manage episode 291155552 series 2919064
İçerik Nick Massaro & Jake Thaxton, Nick Massaro, and Jake Thaxton tarafından sağlanmıştır. Bölümler, grafikler ve podcast açıklamaları dahil tüm podcast içeriği doğrudan Nick Massaro & Jake Thaxton, Nick Massaro, and Jake Thaxton veya podcast platform ortağı tarafından yüklenir ve sağlanır. Birinin telif hakkıyla korunan çalışmanızı izniniz olmadan kullandığını düşünüyorsanız burada https://tr.player.fm/legal özetlenen süreci takip edebilirsiniz.
Ride the bucket with Nick and Jake as they meat with Chef Andrew Smith of Columbus, OH. Learn what inspired Chef to cook in the first place, where he pulls inspiration from today, what he sees in the industry from a consultant's perspective, his philosophy on food waste and culinary school, a few tips for home cooks, and more!
**This episode has been broken down into chapters for your listening convenience!
Follow Andrew on Instagram: @chefasmith
Protein: Always, a special thanks to The Butcher & Grocer for the support! Recently named one of Columbus' fastest 50 growing companies - CONGRATS!
Also Mentioned:
- In "Standard Questions & getting to know Chef Smith" discussing Chef Smith's favorite taco places in Columbus:
- In "Roys Ave Supper Club" discussing the supper club Chef Smith and his wife Devoney run
- In "CLEAVER, Chef Jay Kleven, and the business side of running a kitchen" discussing who Chef Smith leans on and bounces ideas off of
- In "Culinary School and tips for home cooks" discussing where Chef Smith went to school and thoughts/tips for others interested in cooking
- Western Culinary Institute became a Le Cordon Bleu College of Culinary Arts property & subsequently shut down. Click Here to learn more
- In "Pop up & Wrap Up" discussing Chef Smith's pop up dinners at Ambrose and Eve
Specializing in the highest quality beef, lamb, pork, chicken, and cheese from small Ohio farms.
Disclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you.
Bölümler
1. Intro (00:00:00)
2. Standard Questions & getting to know Chef Smith (00:12:20)
3. First Bites! Tasting and describing the meal (00:28:56)
4. Thoughts on the restaurant industry in general (00:35:37)
5. Roys Ave Supper Club (00:39:12)
6. CLEAVER, Chef Jay Kleven, and the business side of running a kitchen (00:50:21)
7. Culinary School and tips for home cooks (00:59:50)
8. Pop up & Wrap Up (01:05:52)
34 bölüm
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