Podcast appearances and mentions of lucas sin

David Gelb is the the creator of Chef's Table, the long-running Netflix documentary series that takes viewers inside the world of restaurants and chefs. David is also the director of Jiro Dreams of Sushi, the acclaimed documentary capturing the idiosyncratic world of master sushi chef Jiro Ono. In this episode, we talk about the creation of Chef's Table and how the show invented a new vocabulary for food documentary filmmaking. We discuss the latest season as well as special seasons dedicated to barbecue, noodles, pizza, and French chefs. David is one of my favorite creators in the food world, and I loved catching up with him.Also on the show, it's the return of Three Things where Aliza and Matt discuss what is exciting in the world of restaurants, cookbooks, and the food world as a whole. On this episode: The horchata latte at Ursula in Brooklyn, Mundos Roasters in Traverse City, Michigan is doing great work. Also, Lucas Sin's Street Eats series on YouTube is such a great resource, a Chrissy's Pizza scene report, and there's a new NA Negroni in town: Lapo's. Lastly, an Oscars race update with Clayton jumping on the mic.Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Joe Yonan is the food and dining editor of the Washington Post. It's a big job, covering an outstanding food city, so it's pretty remarkable that Yonan finds time in the margins to write cookbooks every couple years. Much respect, Joe. In this episode, we talk about his latest cookbook, the ambitious Mastering the Art of Plant-Based Cooking, among other topics. It's a really great talk, and we dig into the Washington, DC, dining scene, this impossible-to-figure-out Beyond Meat world we live in, and many recipes from his terrific new book. I hope you enjoy our conversation. Also on the show, Aliza and Matt talk about three things they are into right now! These include: Arbitrary Stupid Goal by Tamara Shopsin, Il Totano is Harold Dieterle's big NYC return and it rules, 886 in NYC has a great new menu, Romy Gill's India is a great new cookbook, check out Rodeo, an exciting new wine bar in Brooklyn, Channels with Peter Kafka is the return of one of the best podcasters in the game.Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you. MORE FROM JOE YONAN:Beans, Beans, Let's Talk About Beans [TASTE]Keith Lee (Politely) Dunks on D.C.'s Food Scene [WP]Big Crisp Energy [TASTE]Chef's Night Out with Lucas Sin & Eric Sze [Vice]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Nicola Twilley takes a cold plunge into the history of refrigeration. Lucas Sin explains how to use the freezer to improve cooking. Adrienne Borlongan jettisoned a career in nursing to explore ice cream production. For two decades, Michael Buch has watched Silver Lake change around his shop, Pazzo Gelato. At the farmer's market, Elaine Marumoto-Perez and her brother use apricots to make ice cream and donate portions of each pint to charity.

Marieke heeft de liefste vrienden die van de andere kant van de wereld sicke instant noedels meenemen. Emma geeft een nieuwe spin aan haar all time favo weekendontbijt, het roerei. Brian combineert twee restjes tot een heerlijk knapperige rijstsnack. Als losse pols een auberginegerecht waar je bijna niks voor in huis hoeft te hebben. Marieke geeft tips over hoe je perfect gegaarde zalm met ultraknapperig vel maakt. Ook geven we je de ultieme handvatten voor het plannen van je volgende foodtrip.

05 24-01-23 LHDW Nacho es mejor lateral derecho que Carvajal y Lucas, sin ser una maravilla. Reflexión sobre Vinicius, y la trisca en redes sociales

05 24-01-23 LHDW Nacho es mejor lateral derecho que Carvajal y Lucas, sin ser una maravilla. Reflexión sobre Vinicius, y la trisca en redes sociales

Today on the show, we welcome back one of the most interesting and entertaining voices in food, Lucas Sin. He's a chef and creator, and he's behind some of the biggest ideas in home and restaurant cooking. This conversation was recorded the day before Lucas left his longtime home of New York City for a planned multiyear trip around Asia. We get into those details and how this Yale grad and culinary superstar stays fresh. We think you're going to really dig this talk.More from Lucas Sin:Food & Wine Best New Chef: Lucas Sin [F&W]Thanksgiving Teriyaki Carrots [Eater]Chef's Night Out with Lucas Sin & Eric Sze [Munchies]TASTE Podcast 78: Lucas Sin [TASTE]

Chef and restaurateur Lucas Sin shares his success story, starting with the first restaurant he started in his hometown of Hong Kong at just 16 years old. Lucas talks about what he loves about his culture and the family member who told him not to become a chef. He talks about his time at Yale University and the inventive popup restaurant that he ran out of the basement of his dormitory. Lucas details how he found himself in a Michelin-starred kitchen in Kyoto as a college student, what he learned in such an elevated fine-dining setting and the reminder he received from a fellow chef that changed the course of his career. He talks about the landscape of the Chinese food industry in the United States and how it shaped his own foray into opening fast-casual Chinese establishments. He talks about the balance of blending tradition with modernity and how to push boundaries while remaining true to the history of Chinese cuisine. Lucas talks about his feelings towards the accolades and recognition he has received in the culinary world and his Crack An Egg With episode on FoodNetwork.com.Start Your Free Trial of discovery+: https://www.discoveryplus.com/foodobsessedConnect with the podcast: https://www.foodnetwork.com/shows/food-network-obsessed-the-official-podcast-of-food-networkFollow Food Network on Instagram: https://www.instagram.com/foodnetworkFollow Jaymee on Instagram: https://www.instagram.com/jaymeesireFollow Lucas Sin on Instagram: https://www.instagram.com/lucas.sin/Watch Lucas Sin's Crack An Egg With Episode: https://www.foodnetwork.com/shows/crack-an-egg-with/episodes/crack-an-egg-with-lucas-sinFind episode transcripts here: https://food-network-obsessed.simplecast.com/episodes/lucas-sin-on-his-why-not-mentality-affection-for-microwaves

Savannah Guthrie and Hoda Kotb speak with Vincent Zhou about withdrawing from the men's figure skating competition after testing positive for Covid. Plus, Savannah sits down with snowboarder Chloe Kim — why she needed a break after winning gold four years ago, how she found her way back to the sport and much more. And in honor of the Winter Olympics, chef Lucas Sin is whipping up classic Beijing street food.

The truly unique food worldview of chef and entrepreneur Lucas Sin is shaped by a Hong Kong upbringing, a US education, and a deep love for culinary history, which we talk about in this entertaining interview with one of the food world's rising stars. We also discuss his love of the Midwest—Michigan in particular—and how his work at his restaurants, Junzi and Nice Day, is partially based on a drive to “reeducate” Americans about Chinese American food, which represents over 45,000 independent mom-and-pop restaurants around the country. And if you haven't followed Lucas on Instagram, you are missing out.Also on this episode, cohosts Anna Hezel and Matt Rodbard talk about cooking the whole fish! There are many techniques being presented in the recent crop of cookbooks released this fall. They debunk some of the myths about the difficulty of cooking the whole fish (it needn't be hard), and they each share some of their fondest memories of cooking whole fish at home and enjoying it around the world.Additional reading:A Course Correction for American Chinese Food [TASTE]Best New Chefs 2021: Lucas Sin [Food & Wine]1 Fried Rice, 4 Ways [YouTube]Grab That Whole Fish By the Tail [TASTE]

Customer expectations can be tricky sometimes and, as a business owner, they aren’t always in line with what you think they should be. Lucas Sin, owner of Nice Day Chinese in New York, has been expertly managing these challenges. Maintaining cultural integrity while meeting customer expectations is not easy - it takes work and dedication and this week’s reviewer, Morlene C. took notice. Learn how you can strike the balance in this week’s episode.

Lucas Sin, founder of Junzi Kitchen (based out of New York City, New York) shares his devotion to food exploration and design, walking us through his design-thinking and scientifically-driven approach to curating the perfect dish, his trips to find inspiration in regional Chinese dishes, and his mission to changing the perception and narrative of Chinese American food. Lucas started his culinary journey as a 16 year-old in an abandoned newspaper factory in Hong Kong, and then went on to graduate from Yale University in New Haven, Connecticut - where he met his co-founders for Junzi Kitchen. Now, Junzi Kitchen has five total locations, and Lucas has channeled his energy into developing additional ventures, which include: 1. Nice Day, a way to order Chinese American classics aimed to combat the decline of mom-and-pop Chinese restaurants in America 2. Distance Dining, a fusion-based tasting menu that can be delivered straight to your door featuring partnerships with other NY eateries 3. Hand-crafted chili oil in a charity partnership with the Metropolitan Museum of Art. Lucas was also just honored under Forbes 2020 Food & Drink 30 under 30 list! Listen in to see how he made it happen.

Today’s guest on the “Phil with F30” podcast is Lucas Sin – Chef of Junzi Kitchen Forbes List: USA Year: 2020 Category: Food & Drink It was his Asian parents’ dream to send him to the U.S. for higher education so he didn’t end up working in some low paying kitchen. So it’s ironic that this son left Hong Kong, went to Yale, and returned to a Chinese kitchen. Lucas Sin, Chef of Junzi Kitchen, has four locations in NY City and New Haven, Connecticut. Lucas raised over $5-million in funding, including an investment from the co-founder of PF Changs. Lucas’s recipe for success is based on his curiosity about American Chinese cuisine with a dash of cognitive science! In our conversation Lucas shares:  The importance of apprenticing-scrubbing dishes and working your way up. Searching for nuances of Chinese American food. Being quick to abandon things that don’t work or improve it, so it does. Understanding the customer experience. With ingenuity and quick pivoting, Junzi Kitchen stayed open during the pandemic. Lucas organized a system to work with existing programs and invited other restaurants to feed front-line workers with safe and scalable ways that meet hospital standards. He continues feeding workers by taking donations. Consider making a donation. And if you get the opportunity, eat more fried noodles–Junzi’s Chow Mein. It’s really good!   “Under 30 Seconds Round” 1. What is the book you’ve gifted more often than any other book, and why? Lydia Davis books.  She packs an immense amount of meaning in a few sentences in her short stories. 2. What’s one of the best investments and one of the worst investments you’ve ever made and why? Best - Exercise resistance bands. Worst - An air fryer. 3. What’s the most impactful thing you do in your Morning and Evening routines? I don’t have a morning or evening routine. I have a coffee machine that wakes me up better than an alarm clock. 4. Pretend you won the Peter Thiel Fellowship and you were going to get money to start a business instead of going to college, what’s the very first thing you’d do to start a new business? I believe in going to school.  It made me a more curious and empathetic being.  I’d also invest in real-life work experience. 5. What’s something you never knew you needed? Espresso, Aero Press, and drip coffee machines. In the REVIEW SECTION, please let me know… The city / country you’re tuning in from! How Lucas Sin’s story has inspired you! And, your favorite part of this episode! Tell me the questions you’d like me to ask future Forbes 30 Under 30 Members!   GUEST INFO: Lucas Sin – Chef of Junzi Kitchen CONTACT: Twitter @chinesechipotle & Instagram @lucas.sin WEBSITE: http://www.junzi.kitchen/ COUPON CODE DISCOUNT for audience:  MAKE A DONATION:  https://www.junzi.kitchen/shareameal HOST INFO: Phil Michaels SOCIAL: @iamphilmichaels YOUTUBE: www.youtube.com/philmichaels PODCAST WEBSITE: www.philwithF30.com PHIL’s WEBSITE: www.iamphilmichaels.com Learn more about your ad choices. Visit megaphone.fm/adchoices

Chef Lucas Sin talks about the evolution of Chinese food & we meet the Ng family, beloved restaurateurs of Kansas City's Bo Lings.  

Les dejo el Capítulo número 21 de Aislados Pero Con Internet. Un proyecto sale cada semana juntos a Lucas Lauriente, Lucho Mellera y Victor Nanutria. Vamos a estar hablando de cómo vivimos la cuarentena y otras cosas. Espero que les guste! Por favor comenten , compartan y suscribanse al canal así cada vez mas gente lo ve y nos motiva a seguir metiéndole.

Today on the Digest we're compiling some of our favourite clips from our recent package What Now, Predicting the Future of Restaurants, on Eater.com. Jenny Zhang interviews Soleil Ho on the landscape. Nicholas Mancall-Bitel interviews Eric Rivera on how small business' can adapt. Lesley Suter talks to Keith Corbin about the growing expectations for chefs. Jenny talks to Krishnendu Ray about the necessity of socialized medicine in the restaurant industry. Jenny talks to Lucas Sin of Junzi Kitchen about toxicity and what mom and pop restaurants can learn from Fast Food. Learn more about your ad choices. Visit megaphone.fm/adchoices

On today's show, I welcome Lucas Sin, Eater Young Guns Class of 2019 and Forbes 30 under 30 and the chef/partner in Junzi Kitchen. Lucas opened his first restaurant when he was 16, in an abandoned newspaper factory in his hometown of Hong Kong with the help of friends and support from his family. While obtaining a degree in the Cognitive Science and English departments, he also hosted a popup out of his dorm and cooked at multiple restaurants in New Haven. In the Yale Entrepreneurial Institute he met his future Junzi Kitchen business partners and incubated the concept. In 2015, Junzi kitchen opened in New Haven and now has 3 additional locations in New York City. The company also has a new concept called Nice Day, which was born out of the pandemic and is focused on honoring classic American-Chinese classics. Nice day is currently incubating inside of a Junzi location, while they plan to launch its own brick and mortar location soon. In this episode we talk about pop-ups, not knowing what goes into opening a restaurant, the rapid growth of Junzi Kitchen and the past present and future of American-Chinese food.Heritage Radio Network is a listener supported nonprofit podcast network. Support theLINE by becoming a member!theLINE is Powered by Simplecast.

Our host, Nicole Cacal, catches up with Chef Lucas Sin of Junzi Kitchen. Their conversation took place in early 2020, just as New York City and the rest of the United States was entering quarantine. They discuss the ways Lucas has applied Design Thinking to Junzi during the pandemic and how operating more as a startup has kept his restaurant at the forefront of innovative dining options during a particularly challenging time for the foodservice industry.This episode is presented by Forbes Ignitewith production by Due South Media©2020 Forbes Ignite

Our host, Nicole Cacal, catches up with Chef Lucas Sin of Junzi Kitchen. Their conversation took place in early 2020, just as New York City and the rest of the United States was entering quarantine. They discuss the ways Lucas has applied Design Thinking to Junzi during the pandemic and how operating more as a startup has kept his restaurant at the forefront of innovative dining options during a particularly challenging time for the foodservice industry.—Chef Lucas Sin on LinkedInNicole Cacal on LinkedInForbes Ignite WebsiteForbes Ignite on InstagramForbes Ignite on LinkedIn

When I first met Lucas Sin, he was running a pop up restaurant every Friday night in the basement of a Yale dormitory. Little did I know he would go on to design the entire food menu for the successful chain of fast-casual restaurants, Junzi Kitchen. Junzi Kitchen's mission is to update the American understanding of Chinese cuisine and has been dubbed “the sweetgreen of Chinese food” by Vogue magazine. Since starting Junzi Kitchen, Lucas has been named on Forbes 30 under 30 and Eater Young Guns, which names the future leaders of the restaurant world. In this episode, we talk about how he developed an interest in food, how he helped launch a successful restaurant chain, and what his day to day is like as a culinary director and chef. To learn more about Lucas Sin, check out our show notes at https://www.thenewschoolpodcast.com/episodes/s2e3-how-i-became-a-culinary-director-with-lucas-sin --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app

What can food teach us about history, immigration, and international relations? For Lucas Sin, chef and culinary director of Junzi Kitchen, food is a window into a larger world, one where Chinese and American culture and history collide, mix, and transform. From four-thousand-year-old noodles to Nixon’s 1972 'chopstick diplomacy,' from the suburbanization of Americanized Chinese food to the modern proliferation of regional and fusion styles, Chef Sin discusses the evolving landscape of Chinese cuisine in the United States, and its ability to change perspectives by sparking connections between people. Lucas Sin opened his first restaurant when he was 16, in an abandoned newspaper factory in his hometown of Hong Kong. Despite spending his Yale undergraduate years in the Cognitive Science and English departments, Lucas spent his weekends running restaurants out of his dorm, known as Y Pop-up. After stints at Michelin 3-star Kikunoi Honten in Kyoto and Modernist Cuisine in Seattle, he is now on a mission to revitalize Chinese cuisine in the United States as the chef and culinary director of Junzi Kitchen.

Lucas Sin, Culinary Director of Junzi Kitchen, a chain of Chinese fast-casual restaurants, joins us to share his upbringing in Hong Kong, his takes on regional Chinese cooking, as well as his opinions on the ever controversial word in the modern culinary world ― "authentic."A graduate of Yale University, Lucas met the Co-Founders of Junzi in New Haven, Connecticut. With a mission and purpose to change the perception and narrative of Chinese food, he set out to do exactly that.Lucas started his culinary experience running a pop-up as a 16 year-old in an abandoned newspaper factory on the outskirts of Hong Kong and hasn't looked back since.

How does casserole culture translate to Chinese cooking? Chef Lucas Sin and I get close-ish to an answer in episode 6. We also talk about his fast-casual, Northern Chinese cooking at Junzi Kitchen, the future of Chinese food, and the near universal appeal of cream of mushroom soup. Pinch Chinese Sommelier Miguel de Leon offers wine pairing recs (Pét-Nat, chilled Syrah, and skin contact white), and Lisa Elbert and Micah Fredman join us for a dinner of Chopstick Veal and Rice.

In this episode we talk to Lucas Sin, Culinary Director of Junzi - how he has been able to re-translate Chinese (regional) cuisine to a QSR concept and change the stigmatism of MSG heavy Chinese food to be EVERYDAY healthy food.

Lucas Sin, Chef of Junzi Kitchen, and Amelie Kang, Founder of TOMORROW, join us to talk about changing the perception of Chinese Takeout in the City with their fast-casual concepts. Delicious, colorful, convenient. We discuss how a simple and humble thing like takeout can drive the education of Chinese culture. Feast Meets West is powered by Simplecast

Hailing from Hong Kong, food has always been at the center of Lucas Sin's life. Since the age of 16, Sin has been running kitchens and pop ups. Sin even founded a pop up organization, YPOPUP, while attending Yale University. After graduation Chef Sin spearheaded launching Junzi Kitchen, located in New York city. Three years later the concept has grown to 3 locations. Sin's mission with Junzi is to show the America that Northern Chinese food is some of the best food in the world, if not THE best. Show notes… Favorite success quote or mantra: "The only way you're going to learn how to exist and survive in the restaurant industry is to figure out what you want to learn, who you're going to learn it from, and whether they're the best in the world. Then ask them, "Can I learn X form you?" If they so no, asked the second best." In This Episode with Lucas Sin, we discuss: Sin's mission to open Chinese restaurants in order to spread culture and share stories.   How Sin opened his first restaurant at the age of 16 in Hong Kong. When you're getting started, "Just do it!" Start where you can, as small as you can.  The Story behind YPOPUP. The benefits of getting your start with Pop-ups. How if you just focus on doing something great, and accomplish doing something great, people will naturally talk about you. Opening a restaurant in the city you know and love the most. Your odds of becoming successful increasing if you focus on doing one thing better than everyone else. Become a specialist.   If you have no experience, and you want to learn how to run a restaurant, become a franchisee; the franchisor teach you. Why it makes sense to build scalability into your original concept if scaling is ultimately what you want to do. Build big framework into your small business, i.e. replaceable food, HR, Marketing, clear brand.  Having a mission that people with money want to get behind. If your restaurant is serving food that has an ethnicity which differs from those who are serving it (example: Caucasians serving Northern Chinese food) then you'll need to create really solid systems and training to keep that food consistent and authentic. The benefits of hosting collaborative Pop-ups with other chefs and restaurateurs.  How to approach someone, with a larger following than your own, to do a collaborative pop-up event. What data to pay attention to when determining your next location. The strategy and reasoning of opening restaurants on or near college campuses. Today's sponsor: EthicsSuite.com -provide a safe, secure, simple and anonymous communication channel between you and your employees to help you protect your hard-earned reputation and assets. Demonstrate to your team that you are committed to providing a workplace that operates with the highest ethical standards. Staying informed about important issues will help you resolve them internally before they spiral into larger, costly, or public problems. Cashflowtool.com  A simple powerful and predictive cash flow companion for Qickbooks. Simple, because it requires no data entry, is always up to do and works on any device, anywhere. Powerful, because with it's built-in cash flow calendar, activitiy feed and anomaly detector, you instantly know all aspects of your cash flow with no surprises. Predictive, because you'll know your cash flow today and anticipate it tomorrow. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Curiosity. What is your biggest weakness? Distracts easily. What's one question you ask or thing you look for during an interview?  Curiosity. What's a current challenge? How are you dealing with it? Making sure the employees in his restaurants are as happy as they can be. Share one code of conduct or behavior you teach your team. Don't screw up. What is one uncommon standard of service you teach your staff? Assume everyone in your restaurant is confused. It will force you to go the extra step in service. What's one book we must read to become a better person or restaurant owner? GET THIS BOOK FOR FREE AT AUDIBLE.COM   Thinking, Fast and Slow If there was one tool or resource that you wish you had now -- or wish you had when you were getting started--to learn from others in the industry what would it be? What's the one thing you feel restaurateurs don't know well enough or do often enough? Took more risk with cuisine. What's one piece of technology you've adopted within your four walls restaurant and how has it influence operations? WhenIWork If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Kindness and empathy. Don't knock high heat cooking. Chinese food is pretty good. Contact info: junzi.kitchen/  @junzikitchen @Lucas.sin Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Lucas Sin for joining me for another awesome episode. Until next time!   Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

Chef Lucas Sin of Junzi Kitchen opened his first restaurant at the age of 16 in an abandoned newspaper factory in his hometown of Hong Kong and then ran a pop-up restaurant out of dorm at Yale University. With Junzi Kitchen, he aims to update the narrative on the modern Chinese everyday food experience in the United States.

一百多年来，以复杂口味著称的中国餐在漂洋过海来到美国后也变得不那么中国。这种情况正在改变，不断涌现的新派中国餐厅正在开启中餐在美国的另一时代。一群耶鲁大学毕业的年轻人也加入到了这场变革中。他们不单想做出能想起家乡的食物，还想成为全球城市文化的一部分。 出场嘉宾： - 赵勇，耶鲁大学环境学院博士休学。Junzi Kitchen（君子食堂）联合创始人，CEO - 柏鸣，耶鲁大学艺术学院平面设计硕士。联合创始人，君子食堂艺术总监 - Lucas Sin，耶鲁大学本科认知心理学毕业，君子食堂厨艺总监 更多了解： - 2014年的纪录片《寻找左宗棠鸡》 (http://www.thesearchforgeneraltso.com/) - 张晶: Shake Shack创始人、纽约餐饮大王Danny Meyer的故事 (https://mp.weixin.qq.com/s/TlcBU3Na-j1us2F24a7jcg) - 美食杂志Lucky Peach的中国城特辑 (https://www.amazon.com/Lucky-Peach-Issue-Peter-Meehan/dp/193807307X)

"Mohnish is about to lose his mind" - Kevin Sanji Per Se is the 3rd most expensive restaurant in the world. Marisa Negro - a pastry chef - works at the 3-star Michelin restaurant (12 hour days are a minimum).  Ever since she could remember, she loved cooking. But when she was 19, she fell in love. And - surprisingly - that story is much different than what happened with cooking. Weirder still, it brings us to something else: the secret to falling in love with learning. On this episode, we cover: - How to fall in love with learning a skill  - Are you born to be good? - The counterintuitive secret to rapid skill acquisition - How did Marisa first fall in love? And more, all on this episode.    The Facts Moonwalk is produced and hosted by Mohnish Soundararajan. It's co-hosted by Kevin Sanji, and this episode was edited by Jarrod Sport, Kevin Sanji, and Justine Brumm. Music is by Podington Bear and Eter Dub. Special thanks to Marisa, Airis and Lucas. Check out Airis' site here. Lucas Sin runs Junzi Kitchen.  You can find more research and fun stuff at moonwalkpodcast.com        

"I don't know how to describe it...it was a traumatic experience" - Airis Johnson There's a church, right in the culinary underbelly, that no one knows about. It makes you work faster, work easier, and work better. It has no God, and it's followers wear chef whites, dice onions, and produce culinary experiences that would you make your grandfather's face explode right off.  We wanted to know more - so, we got a few chefs who've worked at Michelin star restaurants to talk:  - What is Mise en Place?  - What are the basics of organization? - How do you prep your day-to-day? - When you have no time, everything's on fire, and you have no idea what to do - what do you do?  And more all on this episode.    The Facts Moonwalk is produced and hosted by Mohnish Soundararajan. It's co-hosted by Kevin Sanji, and this episode was edited by Jarrod Sport and Justine Brumm. Music is by Podington Bear.  Feedback is by Justine Brumm. Special thanks to Kevin MacLeod for "In the Hall of the Mountain King" and Kenzie Vaness, for the clip "Cooking in the Kitchen" Special thanks to Airis and Sandy. Check out Airis' site here, and Sandy's The Kosher Tomato here. Lucas Sin runs Junzi Kitchen. Special thanks to Dan Charnas for his book Work Clean, which inspired this piece. You can find more research and fun stuff at moonwalkpodcast.com