The pastry Bear Podcast w murdock

On today's episode we explore the fast rising career of private chef/ Personal chef, we have seen an increase in the amount of private chefs, over the past 2 years which has lead us to ask a few questions 1 where does the concept of private came from2 what is  the importance of having private chefs in the world of service3 what are some of the factors that is presently causing the increase we are seeing in the private chef space 4 what does the future of the career will look like and who will winwe also spoke about my personal journey and experience being a private chef for a business mogul and music executive, along with tips and tricks for anyone wanting to give this career a try.

Everyone has a go to snack or snacks that is always present in their pantry or cupboard, weather is throughout quarantine or just in your daily life, while we are living in a time where health is at the top of everyones agenda there has been an increase in healthier choices when is comes to snacks and treats that are readily available for consumption :either home made or store bought snacks is and will always be apart of our
life today Winston and Telecia will be sharing their favorite  snack.

We went to Gainesville to speak with Chef Steve Grimes Head chef at Crane Ramen to learn more about how he as an American chef fell in love with asian food and there culture, he also told us a story about how he ended up in asian for 21 day with the pursuit of the knowledge for the Asian food culture.we also learn how he how come the greatest deception life.

Co operate Chef fro Nastle Jamaica Andrew Sloley sat down with us to discuss his upbringing and the love  for food and food culture, we learn of his expedition around the world working for one of the most prestigious cruise line companies , he also expound on what was the circumstances that lead him to become a professional chef.

We had the opportunity to talk to chef Garcia Brown Executive chef in the one of the most exclusive private villa in the sandals hotel group, He shared his perspective on the Jamaican culinary culture , why he decide to become a chef ,his transition into the modern and contemporary cooking, what he believes is the future of the culinary sense in Jamaican along with many more hot topic.
 

This was a very interesting podcast we have so much fun with Chef Williams and Chef Matthews. Find out which chef  dad disapproved of is son cooking, learn more about the their journey in the culinary industry, cooking style and the break down of the working in a all inclusive hotel, along with their views on the culinary scene in Jamaica