Let's Talk About Chef

This week on LTAC we are diving into the history of frozen food. Freezers are frankly magical things, and today we talk about the story of how locals freezing food in northern Canada and Northern China resulted in us being able to pull anything out of our freezers at any time and eat them like they were picked from the ground only moments before. This episode was written by Brian Clarke You can write into the show by sending everything to letstalkaboutchef@gmail.com or you can follow Brian on Instagram @chefbrianclarke If you want to support the show please go to buymeacoffee/ltac Have a great service and Have a great week 

This week we are diving into the story of how the mafia used pizza to control New York City. The pizza connection between Sicily and New York was one of the largest drug busts in American history. We also tell the story of how the Mafia came to be in New York and how Al Capone was the originator of the Agro Mafia Lets Talk About Chef is written by Brian Clarke You can write into the show by sending everything to letstalkaboutchef@gmail.com or you can follow Brian on Instagram @chefbrianclarke If you would like to support the show you can donate directly to us by going to buymeacoffee.com/ltac This week all donations will be sent to help those in Ukraine 

This week on LTAC we are telling the story of cheese, and also crowning the king of all sandwiches. Yes grilled cheese is the best sandwich. If you don't agree with me start your own podcast and argue against it. If you want to support the show you can go to buymeacoffee.com/LTAC and buy Brian a coffeeThis episode was written by Brian Clarke If you want to write into the show you can send everything to letstalkaboutchef@gmail.com or you can follow Brian on Instagram @chefbrianclarke 

This week on LTAC we are diving into the stories and history of food in stadiums. Its lighthearted, its fun, its absolutely not confrontational and maybe that's what we all need on a random Saturday in February when everything seems stressful. This episode was written and hosted by Brian Clarke If you want to write into the show you can send everything to letstalkaboutchef@gmail.com or you can follow Brian on Instagram @chefbrianclarke We will be back next week with a another new episode Have a great service and have a great week 

This week we are talking about Chef Boyardee, yeah that's right, chef freaking Boyardee. Because his life was pretty cool and frankly Tim has wanted this episode since the podcast began. DISCLAIMER: There is historical audio used of a newsreel in this episode that uses a derogatory word several times when describing the Japanese attack on Pearl Harbour. If this offends you we are sorry, history can be messy sometimes This episode was written by Brian Clarke If you want to write into the podcast you can send everything to letstalkaboutchef@gmail.com or you can follow Brian on instagram @chefbrianclarke 

We are back for season 2 and we couldn't be happier to kick things off reviewing why airplane food is terrible and also the humble perfection of St John Bread And Wine in London. This episode was written by Brian Clarke If you want to write into the show you can send everything to letstalkaboutchef@gmail.com or follow Brian on instagram @chefbrianclarke Have a great service and have a great week 

This episode of Lets Talk About Chef is all about the history and story of how a single condiment went from being invented for a French king to being rapped out constantly in hip hop. The story of Grey Poupon is fascinating so strap in Also there is a lot of swear words in this episode so we apologize if that offends you.This episode was written by Brian Clarke If you want to write into the show you can send everything to letstalkaboutchef@gmail.com or you can follow Brian on instagram @chefbrianclarke 

This episode of Lets Talk About Chef is all about the slightly horrible history of Mac and cheese, and also how Canada has made Kraft dinner its national food. We are very aware of the fact the we have talked about Mac and cheese before but quite frankly this is a free show and we thought that telling the real facts about how Thomas Jefferson took credit for a dish that his enslaved chef James Hemmings made for him is worth talking about. This episode was written by Brian Clarke If you want to write into the show send everything to letstalkaboutchef@gmail.comoryou can follow Brian @chefbrianclarke on Instagram 

This episode of Lets Talk About Chef is a little different in that it is not really about food or restaurants or chefs or reviewing aspects of Brians culinary life in any way shape or form. It is about the gin craze that almost destroyed London England in the 1700's. The Gin Craze was a time when had of Londons population were fully addicted to chugging pints of essentially poison and if you didn't die you were pretty much guaranteed to fight, pass out, steal, kill and sell everything you owned to get more of the stuff.This episode of Lets Talk About Chef was written and hosted by Brian ClarkeYou can write into the show by sending everything to letstalkaboutchef@gmail.com or you can follow Brian on instagram @chefbrianclarke You can find any past or current episodes on letstalkaoutchef.com or wherever you get your podcastsIf you can take five seconds to give the show five stars we would be eternally grateful. 

This episode of Lets Talk About Chef is all about the food we eat and the food we bring to funerals. Its a story of humanity and of celebration and well.........cannibalism, corpse cakes and all the strange yet oddly familiar traditions from around the world. This episode does contain descriptions of some funeral practices that may not be suitable for young children or adults that aren't secure enough to understand that the words that come out of Brians mouth can't hurt them. You've been warned, If you want to write into the show you can send everything to letstalkaboutchef@gmail.com or you can follow Brian on instagram @chefbrianclarke If you like Lets Talk About Chef please consider telling someone about it, you can tell them at all episodes are available on letstalkaboutchef.com or wherever you listen to podcasts. Have a great service, and have a great week. 

This episode of Lets Talk About Chef is the story of fire, more specifically why cooking over fire made us human. Its a story of why a chance occurrence two million years ago meant that we became who we are today, and the role that food had in that journey.This episode was written and hosted by Brian ClarkeYou can write to Lets Talk About Chef by sending everything to letstalkaboutchef@gmail.com or you can follow Brian on instagram @chefbrianclarke head to letstakaboutchef.com for the backlog of all episodes or wherever you get your podcasts. 

This week on Lets Talk About chef its all about the foods that make our brains smarter and we can all be geniuses, except for the little problem that every actual genius ever didn't do any of this stuff and pretty lived off of alcohol, cigarettes and coffee......and speed.This episode was written by Brian Clarke and produced by Timothy McDonald You can write into the show by sending everything to letstalkaboutchef@gmail.com or you can follow Brian on instagram @chefbrianclarke we do have the instagram account for lets talk about chef but that is more so that no one else can have it, also, this episode is being brought to you by the podcast Renegades on Spotify featuring conversations between Bruce Springsteen and Barack Obama and if you know anything about Brian simply being sponsored by anything to do with Bruce Springsteen blew his mind and we haven't been able to calm him downenjoy 

We know, we get it, the idea of spending time listening to how cookbooks came to be may seem boring, but its not, its really cool. This week on lets tap about chef host Brian Clarke dives into the surprising story of cookbooks, admits he's a cookbook addict and tells you everything you ever needed to know about cookbooks. This episode is brought to you by The New York Times and BuzzsproutIf you want rite into the show you can send everything to letstalkaboutchef@gmail.com or you can follow Brian on Instagram @chefbrianclarke 

This week we start by checking in with Tim to see how the pandemic is treating him and then its full steam ahead into the little ice age that lasted five hundred years from 1300-1800 and is the reason we all eat potatoes. I know, its sounds like a broad stretch but I promise you it makes total sense, I mean what have you come to expect from this show anyway? Its usually something that Brian sees and finds interesting and then wants to talk about, its really quite selfish when you think about it, I don't really think anyone reads these descriptions so if you have please feel free to write into the show by sending everything to letstalkaboutchef@gmail.comoryou can follow Brian @chefbrianclarkeHave a great week!!!!!!love from us 

We are back!!!!! This week on Lets Talk About Chef host Brian Clarke is taking you through the crazy origin stories of two of the most successful food companies in the world. With covid somehow resulting in millions of new businesses getting started in 2020 it seems an appropriate time to talk about how some of the worlds biggest food businesses got started.This episode was written and hosted by Brian Clarke 

Hibernation is something that has been on Brians mind a lot lately, wether it be because winter is coming and in Canada you have to hide indoors, or the fact that the coronavirus has caused all of to hibernate while we wait for a vaccine to allow us to return to our daily lives. As the world keeps marching on towards a future where travelling through space for vast distances is becoming more of a reality the very real problem that we as humans can't hibernate is going to be our downfall. The sheer amount of food that it would take for us to be able to travel to even Jupiter let alone another star is ridiculous.This episode was written by Brian Clarke and produced by Timothy McDonald If you want to write into the show you can send everything to letstalkaboutchef@gmail.com

This week on Lets Talk About Chef we are talking about the forty year tradition of watching Alex Trebek host Jeopardy in dive bars, and how after his passing that tradition is ending. Its a weird topic, but one that deserved to be talked about. This episode was written by Brian Clarke, and produced by Timothy McDonald If you would like to write in to the show you can send everything to letstalkaboutchef@gmail.com This episode although oddly it does not contain any swearing by Brian does feature Alex Trebek swearing a lot at the end, if you don't want to hear this hilarious version of someone who you have never heard swear before, listen till about the nineteen minute markcheers

Coca Cola is one the worlds most recognizable brands. They are also one of the worlds largest food companies that has ever existed in all of history. Like most things there is usually a dark and slightly disturbing past that exists if we just decide to go looking for it and so today on Lets Talk About Chef host Brian Clarke dives into the story of Coca Cola, This episode was written by Brian ClarkeIf you want to write into the podcast you can send everything to letstalkaboutchef@gmail.comAlthough there are no curse words in this episode, there are depictions of global companies committing horrible crimes against humanity so if don't want to listen, don't.

This episode of Lets Talk About Chef is another instalment of our Lets Review series where host Brian Clarke reviews basically whatever he wants to and rates them on a 5 star scale. In the past we have reviewed such things as Salt, Momofuku, The Anonymous Hot Dog Vendor Outside Of The Rogers Centre, His Grandmothers Sexist Pies And Joe Beef to name a few.This week we are reviewing the architectural legacy of Pizza Hut restaurants and also the making of lets talk about chef the podcast. If you would like to write into the show you can send everything to letstalkaboutchef@gmail.com or you can follow Brian on instagram @chefbrianclarke There is talk of depression and drinking heavily in this episode so if that's something you don't want to hear we suggest you don't listen. Enjoy

This week on Let's Talk About Chef host Brian Clarke got another annoying email suggesting that he switch it up and make a true crime podcast. And so seeing as he had no desire to do so instead we made an entire episode about the true crime of Hawaiian pizza. A pizza that was invented in London Ontario and has been universally hated pretty much since then. If you would like to write into the podcast you can send everything to letstalkaboutchef@gmail.com or you can follow Brian on Instagram @chefbrianclarke Thanks to everyone for being so patient with us while we make new episodes There are some disturbing depictions of crime and murder in this episode so if you hav children around or don't want to to hear about stuff like that maybe don't listen.

Windows on the world was the highest grossing restaurant in the world and was located on the 106th and 107th floors of the World Trade Center This episode contains explicit depictions of events that happened on September 11th 2001 to employees of that restaurant that may not be suitable for some listeners. Lets Talk About Chef is written and hosted by Brian ClarkeProduced by Timothy McDonald If you would like to write into the show you can send everything to letstalkaboutchef@gmail.comyou can follow Brian on instagram @chefbrianclarke

This week on Lets Talk About Chef we are trying to get to the bottom of the mystery that nobody asked Brian to solve, does Jaime Oliver, the worlds most recognizable celebrity chef, suck?We dive into the history, the story, the luck, the work ethic, the downfalls and the successes to try and figure it out.This episode was written and hosted by Brian ClarkeIt was produced by Timothy McDonaldYou can write into the podcast by emailing letstalkaboutchef@gmail.comor you can follow Brian on Instagram @chefbrianclarke

Today on Lets Talk About Chef we are talking about the history, legend and obsession of sushi. Why? Because its the one food that Brian has been obsessing about since lockdown started and quite frankly he can do whatever he wants and he wants to talk about sushi. There are some casual swear words in this episode and so if that offends you for some reason please consider that Brian worked in a professional kitchen for over a decade and quite frankly the sheer fact that every other word is not swearing that comes out of his mouth is quite frankly a testament to his consideration of your delicate ears. You can write into the show by emailing letstalkaboutchef@gmail.com You can follow Brian on Instagram @chefbrianclarke This episode was written and hosted by Brian ClarkeProduced by Timothy McDonald

This week on Lets Talk About Chef host Brian Clarke delves into the slightly terrifying world of Locusts, natures hunger machines, tells the story of the devastating loss of food because of the largest swarm in recorded history and also what happens if a swarm comes back to North America. Locusts are basically terrifying, they eat everything, they can eat up to 420 million pounds of produce in a day, they are unstoppable and they can threaten everything about the world we know.You can write into the show by sending everything to letstalkaboutchef@gmail.comLets Talk About Chef is written and hosted by Brian Clarke

Terrare was a frenchman who lived in the late 1700's. He was a spy, a solider, a street performer, a son, a patient, oh and also the hungriest man who ever lived who could distend his jaw and swallow whole things like live cats, bushels of apples, bear cubs and live eels, also dead bodies, and apparently a baby. All of this in the quest to try and satiate the hunger and emptiness that filled him from the moment he was born.This episode obviously contains depictions that will not be suitable for children or adults with weak stomachs.This episode was written by Brian Clarke and produced by Timothy McDonaldYou can email us letstalkaboutchef@gmail.com or you can follow Brian on Instagram @chefbrianclarke

This week on Lets Talk About Chef host Brian Clarke dives into the history of the hot dog, yeah that's right, the hot dog. The staple of baseball diamonds and backyard barbecues everywhere and a good wholesome throwback episode of the show. From nazis, homers odyssey, Roosevelt and for some reason a hatred between Frankfurt and Vienna the hot dog is a lot more interesting than you think. Oh, and since cornona virus hit sales of hot dogs have gone up 300% This episode was written by Brian ClarkeYou can can write into the show by emailing letstalkaboutchef@gmail.comor you can follow Brian on Instagram @letstalkaboutchef

This week on Let's Talk About Chef we talk to Julie Marshall of The World Food Program or WFPThe WFP is the largest humanitarian organization in the world actively feeding 130 million people, however now due to covid-19 that number is set to double to a quarter of a billion people.This conversation is one that is so important for all to hear, listen as Julie breaks down what the WFP does, how they can feed so many people and what chefs can do here in the first world to help. If you would like to write into the show please send everything to letstalkaboutchef@gmail.com or you can follow Brian on Instagram @chefbrianclarke

This week Brian and Tim are back to watch food movies with you in quarentine and this time we talk about Chef starring Jon Favreau. If you haven't seen Chef before or you haven't seen it in a while you can watch it on Netflix while you're stuck in self isolation and listen on as we try to figure out if its a good food movie or not. There is a lot of swearing in this episode so if that offends please don't listen. Have a great service, and have a great week.

Although the concept of take out and delivery may seem like somewhat of a modern invention, you could not be further from the truth. From the Aztecs to Pompeii, Mumbai and Naples, the story of take out is way more fascinating than you could ever imagine. Then go ahead and add the sheer fact that take out and delivery is the only way for restaurants to try and cling to survival during the time of covid-19.This episode was written and hosted by Brian ClarkeIt features some troubling imagery about racism and segregation in America You can write into the show by emailing letstalkaboutchef@gmail.comorYou can follow Brian on instagram @chefbrianclarke

On this episode of Lets Talk About Chef host Brian Clarke reviews the sound of restaurants We know and are aware that the concept doesn't really make any sense but Brian has been having the same dream/nightmare every night where he is standing in front of a restaurant in Paris and he can hear everything but there's no one inside.We know and are aware of the danger that is facing everyone on a daily basis so from the bottom of our hearts wherever you are in the world we hope that you are safe and healthy.If you want to write into the show you can send everything to letstalkaboutchef@gmail.com or you can follow Brian on Instagram @chefbrianclarke

This new episode of Lets Talk About Chef is our next instalment of our talk/watch food movies. Both Tim and Brian are back again to chat about the masterpiece that is Ratatouille.Listen as two grown ass men gush about their love of rat who loves to cook, If you are in isolation, which you probably are, watch Ratatouille and listen to the episode afterwards for our take on what makes this the greatest food movie ever made.Wherever you are in the world we hope you stay safe and hopefully we will see all of you on the other side of this. There is some swearing and a lot of laughter on this episode, we hope you enjoy it and if you have a suggestion as to what movie you would like to hear us review next you can email us at letstalkaboutchef@gmail.com or you can follow Brian on Instagram @chefbrianclarke

This episode of Lets Talk About Chef is a little different. Producer Tm and I decided to spend some our time in self quarantine watching food movies and then reviewing them/also ripping them apart. This week we watched "Burnt" starring Bradley Cooper.If you want to watch the film while also surviving in isolation please do and then enjoy our take on how it failed or succeeded in representing chefs and restaurants.We hope wherever you are that you are staying safe and healthy, wash your hands, hide in your houses and watch Burnt Have a great service and have a great weekLoveBrian Also, there is a lot of swearing in this episode, you've been warned

It would be stupid to not recognize and discuss what is happening in the world right now. Restaurants are closing, people are dying, the corona virus has taken over the world and to be honest we weren't going to make anymore shows until an email came in from a listener quarantined in Italy who asked for more episodes, and so here we are. This weeks episode of Lets Talk About Chef is about MSG, and how one letter of disinformation almost brought the entire industry of Chinese food in North America to its knees. There is some swearing but honestly who really cares about swearing right now. Today Brian lost his job as a chef because the province of Ontario shut the doors on restaurants, and so with nothing to do for the next few weeks as we battle covid-19 he will be making podcasts for you to enjoy.We know how terrible and messed up this situation is and we hope that we can help by making shows for you to listen to, if anything we hope to make you smile. We want to read what's happening to you on the next episode so send your letters to letstalkaboutchef@gmail.com and Brian will read them.Stay safe, stay isolated if you can, we will get through this. LoveLets Talk About Chef

This week on Lets Talk About Chef we tell the story that the big chocolate companies Nestle, Hershey's and Mars, who supply most of the worlds chocolate, don't want you to know. The secret that they have been hiding in plain sight for decades, and one that is only getting worse. That secret, the story of chocolate and how we have all ben helping these companies make billions of dollars that was made on the backs of children working in the jungle against their will is all today on Lets Talk About ChefLets Talk About Chef is written and hosted by Brian ClarkeYou can write into the show by emailing letstalkaboutchef@gmail.comor you can follow Brian on instagram @chefbrianclarke

This week on Lets Talk About Chef host Brian Clarke got an email saying that he should start a true crime podcast because they are more popular than food ones and he thought two things.1) He would never start a true crime podcastand2) He would make a true crime episode about the origins of ranch dressing to spite the email.And so here we are, the history, story and true crimes, of ranch dressingThis episode was written and hosted by Brian ClarkeYou can write into the show by emailing letstalkaboutchef@gmail.comFollow Brian on Instagram @chefbrianclarke

This week on Lets Talk About Chef its the story of how one man, two taxi drivers, a group of young boys, another taxi driver and then a whole bunch of people on motorcycles risk their freedom and their lives to smuggle Kentucky Fried Chicken through drug tunnels directly into the Gaza Strip. Not JokingLets Talk About Chef is written and hosted by Brian ClarkeYou can email us letstalkaboutchef@gmail.comor you can follow Brian @chefbrianclarke

This week on Lets Talk About Chef we are telling a story that has been all but forgotten about one of the most important and revered men in history.Charles Darwin didn't just come up with the theory of evolution, he didn't just sail about the world on the HMS Beagle to discover animals and document what he found, he also killed and ate everything he discovered. His hunger for exotic meat drove him to travel the world, and it was his hunger that resulted in him discovering the theory that made the world change.Lets Talk About Chef is written and hosted by Brian Clarkeproduced by Timothy McDonaldIf you want to write to the show you can send everything to letstalkaboutchef@gmail.comor you can follow Brian on Instagram @chefbrianclarke

This week on Lets Talk About Chef we are telling the story of Margot Wolk and the fourteen other women who were forced to eat Hitlers food to see if it had been poisoned. This is a story about war, murder, eating, assassination and somehow also survival. There are moments that may not be suitable for younger listeners This episode was written and hosted by Brian ClarkeProduced by Timothy McdonaldIf you would like to email the show you can send everything to letstalkaboutchef@gmail.comYou can also follow Brian on Instagram @chefbrianclarke

This week on Lets Talk About Chef we are talking about the story of New York Bagels. Now that may sound boring but like everything there is always a darker story underneath the surface. The story of New York City Bagels is the story of horrendous working conditions, the mafia, blood lines, money, opportunity, protest and also the story of the bagel bakers union Local 338 who took on one of the most powerful men in the Mafia and won.Lets Talk About Chef is written and hosted by Brian ClarkeYou can email the show by sending everything to letstalkaboutchef@gmail.comor you can follow Brian on Instagram @chefbrianclarke

This week on Lets Talk About Chef host Brian Clarke reviews the stress of being a chef and also his fathers mothers mac and cheese casserole.Lets Talk About Chef is written and hosted by Brian ClarkeProduced by Timothy McDonaldIf you want to write to the show you can send everything to letstalkaboutchef@gmail.comor you can follow Brian on Instagram @chefbrianclarke

This week on a brand new episode of Lets Talk About Chef and the first episode of 2020 host Brian Clarke dives into first times in food history. From the first time a freak vegetable of science was approved by the FDA to the alarmingly racist songs ice cream trucks have been blasting to children since the 1950's get ready for the first episode of 2020.WARNING: as previously mentioned this episode contains descriptions of racism that some may find offensive, we sincerely apologize but do hope that you understand that history can be uncomfortable to talk about. We in no way agree with or condone anything talked about in todays episode and frankly think that ice cream trucks need to change their music.Lets Talk About Chef is written and hosted by Brian Clarkeproduced by Timothy McdonaldYou can reach us by emailing letstalkaboutchef@gmail.comor you can follow Brian on Instagram @chefbrianclarkeHappy New Year

This week on Lets Talk About Chef we dive into the story and traditions behind the food we eat to celebrate the season all over the world. From KFC to raw bird flash that is stored for months in a seal skin underground its all here and its all about Christmas. This episode was written and hosted by Brian ClarkeIt was produced by Timothy McDonald If you want to write to the show send everything to letstalkaboutchef@gmail.comOr you can follow Brian personally on Instagram @chefbrianclarke Although this episode is about christmas I do want to say that i hope whatever holiday you celebrate at this time of year is full of happiness and booze and fun.

What if I told you that everything that you do in a restaurant has been already decided for you? Of course you wouldn't believe it, there's no possible way that science has helped determine how to control the public with lighting, music and even the placement of where things are on a menu, there's no possible way that you are being played every single time right? Today on Lets Talk About Chef the science, story and magic tricks behind restaurants. Lets Talk About Chef is written and hosted by Brian ClarkeYou can email the show at letstalkaboutchef@gmail.comor you can follow Brian on Instagram @chefbrianclarke

The American Diner is one of the most loved, treasured and important things to ever come out of America, Over the last century it was almost destroyed by fast food empires, grew out of horse drawn lunch wagons, revived by rock n roll and will hopefully be around forever. This week on Lets Talk About Chef host Brian Clarke talks about the history and admiration of one of the things he holds more dearly than most other things in his life.This week on Lets Talk About Chef its all about the diner, a love story.Lets Talk About Chef is written and hosted by Brian ClarkeProduced by Timothy McDonaldIf you want to write to the show you can email letstalkaboutchef@gmail.com or you can follow Brian personally on instagram @chefbrianclarke

This past week the internet exploded with the fake story that a restaurant in New York was somehow legally serving human meat to customers. Once common sense returned and internet rage subsided curiosity led us down a rabbit hole of grisly details about two times not too long ago that a chef did actually serve people.........peopleThis episode is tastefully done with no explicitly described scenes of murder. We may be talking about horrible people but we need not become one ourselves. Lets Talk About Chef is written and hosted by Brian Clarke If you would like to write to the show you can reach us at letstalkaboutchef@gmail.comor you can follow Brian on Instagram @chefbrianclarke

This week on a brand new episode of Let's Talk About Chef host Brian Clarke reviews the first cup of coffee in the morning known as The Royale and the legendary restaurant Joe Beef.Because this is a review episode we would like to remind you that Brian is in no way affiliated with either Joe Beef or the first coffee that you drink in the morning and his opinions are entirely his own. This episode was written and hosted by Brian ClarkeIf you would like to email the show you can send everything to letstalkaboutchef@gmail.com or you can follow Brian on Instagram @chefbrianclarkeWe are back next Thursday with another brand new episode

This week on Let’s Talk About Chef host Brian Clarke is talking about the criminal big business world of food heists. Stealing diamonds and robbing banks has become a thing of the past for mafias and crooks when there are trucks and warehouses lying around everywhere filled with some of the most expensive ingredients on the planet. This episode was written and hosted by Brian Clarke You can write to us for any reason by emailing letstalkaboutchef@gmail.comOr you can follow Brian on Instagram @chefbrianclarke

Realizing that this is our 31st episode and its airing on October 31st it was decided to make a show this week in honour of Halloween and try to scare the crap out of you.This week on Lets Talk About Chef take a trip through two of the most terrifying and scary things that have ever happened to pizza delivery drivers.These stories are real and have been written in the first person so please be warned that if you have kids around you may want to wait to listen.Lets Talk About Chef is written and hosted by Brian ClarkeProduced by Timothy McDonaldIf you want to write to the show you can send everything to letstalkaboutchef@gmail.com or you can follow Brian on Instagram @chefbrianclarke New episodes of Lets Talk About Chef air every Thursday morning so subscribe wherever you get your podcastsHappy Halloween

Throughout history wars have been fought for all sorts of reasons, including food. From battling psychotic bulletproof emu's to a Mexican general getting his leg blown off by a cannon and then having his prosthetic one captured by the Americans over pastry todays episode is all about the foods of war. This episode does contain language that some may find offensive. Lets Talk About Chef is written and hosted by Brian Clarke with new episodes airing every ThursdayLet's Talk About Chef is available on iTunes, Stitcher, Spotify, TuneIn, Google Play, IHeart Radio and anywhere else you can think of to get your podcasts.If you want to write to the show you can email us at letstalkaboutchef@gmail.com or you can follow Brian on instagram @chefbrianclarkeHave a great service, and have a great week.

This week on a very special episode of Lets Talk About Chef we sit down to talk to the legend that is Chef Grant Achatz. Chef Achatz and Brian talked for a long time about passion, searching for perfection, tricking David Blaine and what being a chef at one of the best and most prolific restaurants in the world is like after 20 years.

This week on a brand new episode of Let's Review, Brian reviews the staggering importance of salt, yes the little white mineral that we use to season food and also his grandmothers pies that she refused to teach him how to make resulting in arguing, almost getting fired, twice, and hundreds of dollars wasted while he tried to match the recipe as a chef. This episode does contain language that some may find offensive. Lets Talk About Chef is written and hosted by Brian Clarke with new episodes airing every ThursdayLet's Talk About Chef is available on iTunes, Stitcher, Spotify, TuneIn, Google Play, IHeart Radio and anywhere else you can think of to get your podcasts.If you want to write to the show you can email us at letstalkaboutchef@gmail.com or you can follow Brian on instagram @chefbrianclarkeHave a great service, and have a great week.