An insight into the food industry. Two career chefs with 35 years of combined experience in restaurants, hotels, yachts, and estates who discuss a wide range of topics.
What keeps you inspired after years of working in the industry? Let's talk about it.
We talk about making tacos, Tamales, and Tortillas at home. Helpful hints on how to make them.
Wondering what the buzz is about sous vide. Let us break it down for you with some helpful advise.
Chefs Damien and Joe give you some tips on purchasing seafood from vendors. What to look for and what to watch out for.
We discuss the types of salt and their uses with your cooking.
America's favorite food! We all have a favorite burger recipe. Let's talk about it.
We discuss the different types of marination for meat and seafood.
Cooking and storing fresh and dried herbs. Chefs Damien and Joe tackle when to use certain herbs.
We discuss what working in a hotel kitchen looks like. Differences between independent restaurants and hotel restaurants.
Wonder what goes into a tasting menu? We discuss our shared experiences and thoughts on designing tasting menus.
We discuss chef knives. What to use and what to buy.
The final episode of our 3 part series on yachting. How a normal day goes, provisioning, and guest needs.
In this episode, we continue our talk on yachts. Specifically working onboard how to carry yourself as a professional, food timing, what to expect from guests, and how to stay organized.
We describe the yachting industry for those thinking about a new career. By explaining what the industry is really like, listeners will develop a real plan of what to expect and how to get started.
An overview of what you might take with you to a job or interview.
From automation to 3D printed foods. We discuss our thoughts on where we believe the industry is heading.
For those wishing to start a food career in the restaurant industry.
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