Conversations In Culinary

Conversations In Culinary
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Unscripted, Unfiltered Conversation among Chefs, Food and Beverage Professionals Restaurateurs and Hospitality Industry on today's challenges, mentorship, and all things industry related. https://inculinary.com/

  1. 30 iun.

    Chef Barry Sorkin on Gumbo, the Perfect Dark Roux & BBQ

    He spent years in IT before trading the help desk for a smoker, and 18 years later Barry Sorkin runs one of Chicago's most distinctive barbecue rooms. In this live In Culinary demo, the Smoke pitmaster cooks a gumbo loaded with smoked duck, andouille, and tasso ham, giving away the tricks that actually matter along the way: the foolproof oven method for a deep, dark roux; what fond is and why you should never scrape it off; how a darker roux trades thickening power for flavor; and the one rule that ties his whole kitchen together, waste nothing.Funny, humble, and full of technique you'll use at home. Guest-hosted by Wan Kim of Kimski and Lilac Tiger.

  2. 2 iun.

    Chef Matthew Skolarus on Handmade Pasta, Italian-Mexican Identity, and Finding His Style

    Chef Matthew Skolarus closes out the season in style — making fresh ricotta ravioli with charred chorizo and corn salsa verde while telling the story of how he got here. A Chicago kid, high school dropout, and self-taught cook who worked his way up to exec chef on Randolph Street, Matt now runs Shorty's, a pop-up smash burger and pasta concept built around his life rather than the grind. The dish he makes tonight — Italian pasta, Mexican flavors — is the love story of his marriage and the seed of Metodo, the restaurant he's been building toward ever since. Host Paul Young gets into all of it: the rondeau moment that broke his ego open, the peanut butter quenelle practice sessions at home, what Chef Doug Salt meant when he shook his plates and said "asses in the seats," and what it actually feels like to chase a title and finally get there. In this episode: Why he walked away from restaurant kitchens after becoming an exec chefThe Italian-Mexican dish concept behind his dream restaurant, MetodoHow his mom's dinner parties built his palate before he ever set foot in a kitchenThe staging moment at a Japanese restaurant that changed his lifeMentors, failure, and learning that cooking is like jazz"There is no greatest" — on the eternal pursuit of craft

  3. 19 mai

    Chef Dominique Leach on Soul Food, Barbecue & Building Back from Nothing | In Culinary

    Chef Dominique Leach is a pit master, culinary veteran, and Chicago original — and this conversation might be one of the most honest we've had on In Culinary.Recorded live during a cooking demo, Dominique opens up about the stories behind her food: a late aunt whose fish fries raised money for family reunions, a grandmother from Lexington, Mississippi who cooked with her eyes closed and once fed Barack Obama collard greens, and a childhood in Humboldt Park that gave her the soul she brings to every dish.Then she tells the story of the food truck. The Jamaica trip where she blurted out she was launching one. The excitement of going all in. And the night — just months later — she woke up to it burning in front of her home, torched by a Molotov cocktail from someone in her own community.She rebuilt in four months. She kept going. And she's still going.⚠️ Heads up on audio: We ran into some technical difficulties during this recording. The content was too good to sit on, so we made the call to release it as-is. We appreciate your understanding.

  4. 5 mai

    Chef Stephan Sandoval on Baja Roots, Bluefin Tuna & His Famous Tostada

    San Diego-raised, Chicago-based chef Stephan Sandoval joins us live to make the dish that put him on the map — a Baja-style bluefin tuna tostada built on Japanese knife technique, a scratch-made ancho-morita salsa macha, and three sauces that quietly hit every corner of the palate.  Stephan talks about growing up between San Diego and Tijuana, the Japanese and Chinese immigrant influences baked into Baja food culture, why sauces are his real superpower (and his biggest production nightmare), and how mentorship under Rick Bayless shaped the kind of chef — and person — he wanted to be. He also gets into his upcoming concepts Trino and Entre Suenos, and why he's always been an open book in the kitchen.  Topics covered: • Butchering a Pacific Baja bluefin tuna loin live on stage • Making salsa macha from scratch — chili selection, the nut debate, and his 4:1 ancho-to-morita ratio • The three-sauce system behind his signature tostada • Baja's Japanese and Chinese culinary influences • Kitchen mentorship, managing people, and the "open book" philosophy • Rick Bayless, The Homecoming, and what's coming next

  5. 06.06.2025

    Meet Our Next Conversation - Pitmaster Barry Sorkin

    Meet Our Next Conversation - Pitmaster Barry Sorkin: Where it began...

  6. 27.02.2025

    Embracing Diversity Through Education Chef Dominique Leach

    Check out what the March 26th In Culinary Conversations Spotlight Chef shares about diversity. It all goes down in person on 3/26/2025 at Boelter Chicago.

  7. 25.02.2025

    An Interview with Chef Dominique Leach & Chef Paul Young

    She's our March 26th In Culinary Conversations Spotlight Chef. Her demo is Catfish & Hush-Puppies and she's going to share her story with us on 3/26/2025 at Boelter Chicago.

  8. 18.02.2025

    Chef Dominique Leach - Family & BBQ's

    On March 26th Chef Dominique will take stage for an In Culinary Conversations. She's going to demo Catfish & Hush-Puppies and here's why she has selected to share this experience on 3/26/2025 at Boelter Chicago.

  9. 09.05.2024

    Conversations In Culinary with Pitmaster Phil Wingo

    Unfiltered, Unscripted Conversation with Pit-master Phil Wingo of Porkmafia https://porkmafia.us/ - April 2024 Production by: Pathfinder https://www.yourpathfinder.io/

  10. 08.05.2024

    4/28/2023 Conversations In Culinary with Chef Brian Jupiter Episode Two

    The Cost of Restaurant Business Now

  11. Sezonul 1, episodul 1 – Trailer

    4/28/2023 Conversations In Culinary with Chef Brian Jupiter

    The whole hog ... how it all started for Chef Brian Jupiter.

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Unscripted, Unfiltered Conversation among Chefs, Food and Beverage Professionals Restaurateurs and Hospitality Industry on today's challenges, mentorship, and all things industry related. https://inculinary.com/

Informații

  • Creator
    Conversations In Culinary
  • Perioadă activă
    2024 - 2026
  • Episoade
    12
  • Evaluare
    Explicit
  • Copyright
    © Conversations In Culinary
  • Site web emisiune
    Conversations In Culinary
  • Furnizor