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المحتوى المقدم من Chad Kelley. يتم تحميل جميع محتويات البودكاست بما في ذلك الحلقات والرسومات وأوصاف البودكاست وتقديمها مباشرة بواسطة Chad Kelley أو شريك منصة البودكاست الخاص بهم. إذا كنت تعتقد أن شخصًا ما يستخدم عملك المحمي بحقوق الطبع والنشر دون إذنك، فيمكنك اتباع العملية الموضحة هنا https://ar.player.fm/legal.
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Chef Rich Vana

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Manage episode 347108921 series 3402256
المحتوى المقدم من Chad Kelley. يتم تحميل جميع محتويات البودكاست بما في ذلك الحلقات والرسومات وأوصاف البودكاست وتقديمها مباشرة بواسطة Chad Kelley أو شريك منصة البودكاست الخاص بهم. إذا كنت تعتقد أن شخصًا ما يستخدم عملك المحمي بحقوق الطبع والنشر دون إذنك، فيمكنك اتباع العملية الموضحة هنا https://ar.player.fm/legal.

This episode is another of our longer episodes as I found it hard to wrap up the conversation with Rich. In short, the dude is killing it. He took a different path to the kitchen, which is proof that you do not have to go to culinary school to be a chef. It is the passion in your blood, your soul that craves making people happy with your creations, and the dedication to make it happen. Regardless of your path, the work is hard and plentiful, requiring sacrifice that not everyone around you will understand.

Imposter Syndrome

I understand how this comes about. As a chef, we are cooks at heart and most of us don’t seek out the spotlight. Success has a way of questioning yourself and if you are worthy of it…. But I didn’t take the same path as that guy, I don’t know how to…, what if they find out that… I’ve gone through it all as well. It made me buckle down and read more books, experiment with different things in the kitchen, and challenge both myself and my team. It never really went away though as the more I learned the more I realized I still didn’t know. With time though the anxiety of it mellowed, it never went away, and my curiosity became my focus.

Menu Development

I enjoyed the conversation with Rich as it organically went into menu development which is a topic that is more philosophy than science or art. He has a solid grasp of the topic and I can say from experience that not many people do. It is a study of people and how they interact with your restaurant and how any change snowballs through the rest of the experience.

Rich's Picks

The Perfect Meal: The Multisensory Science of Food and Dining

The Noma Guide to Fermentation

On Food and Cooking: The Science and Lore of the Kitchen

Find Rich Here

The Heritage Table

Instagram

When Lawyers Get Involved You Have To Have a Disclaimer

To help pay for the costs of running this podcast we use affiliate links from which we earn a commission from your purchase at no additional cost to you.

Riverside.FM

Recorded using Riverside.FM - The best solution I have found for recording my podcast. Free and Paid Plans are Available. The free plan works great for many small and start-up podcasters.

  continue reading

36 حلقات

Artwork
iconمشاركة
 
Manage episode 347108921 series 3402256
المحتوى المقدم من Chad Kelley. يتم تحميل جميع محتويات البودكاست بما في ذلك الحلقات والرسومات وأوصاف البودكاست وتقديمها مباشرة بواسطة Chad Kelley أو شريك منصة البودكاست الخاص بهم. إذا كنت تعتقد أن شخصًا ما يستخدم عملك المحمي بحقوق الطبع والنشر دون إذنك، فيمكنك اتباع العملية الموضحة هنا https://ar.player.fm/legal.

This episode is another of our longer episodes as I found it hard to wrap up the conversation with Rich. In short, the dude is killing it. He took a different path to the kitchen, which is proof that you do not have to go to culinary school to be a chef. It is the passion in your blood, your soul that craves making people happy with your creations, and the dedication to make it happen. Regardless of your path, the work is hard and plentiful, requiring sacrifice that not everyone around you will understand.

Imposter Syndrome

I understand how this comes about. As a chef, we are cooks at heart and most of us don’t seek out the spotlight. Success has a way of questioning yourself and if you are worthy of it…. But I didn’t take the same path as that guy, I don’t know how to…, what if they find out that… I’ve gone through it all as well. It made me buckle down and read more books, experiment with different things in the kitchen, and challenge both myself and my team. It never really went away though as the more I learned the more I realized I still didn’t know. With time though the anxiety of it mellowed, it never went away, and my curiosity became my focus.

Menu Development

I enjoyed the conversation with Rich as it organically went into menu development which is a topic that is more philosophy than science or art. He has a solid grasp of the topic and I can say from experience that not many people do. It is a study of people and how they interact with your restaurant and how any change snowballs through the rest of the experience.

Rich's Picks

The Perfect Meal: The Multisensory Science of Food and Dining

The Noma Guide to Fermentation

On Food and Cooking: The Science and Lore of the Kitchen

Find Rich Here

The Heritage Table

Instagram

When Lawyers Get Involved You Have To Have a Disclaimer

To help pay for the costs of running this podcast we use affiliate links from which we earn a commission from your purchase at no additional cost to you.

Riverside.FM

Recorded using Riverside.FM - The best solution I have found for recording my podcast. Free and Paid Plans are Available. The free plan works great for many small and start-up podcasters.

  continue reading

36 حلقات

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يقوم برنامج مشغل أف أم بمسح الويب للحصول على بودكاست عالية الجودة لتستمتع بها الآن. إنه أفضل تطبيق بودكاست ويعمل على أجهزة اندرويد والأيفون والويب. قم بالتسجيل لمزامنة الاشتراكات عبر الأجهزة.

 

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