1 hr 15 min
52 Hour Sous Vide - A MeatBucket Experience with Columbus' Chef Andrew Smith The MeatBucket Podcast
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- Food
Ride the bucket with Nick and Jake as they meat with Chef Andrew Smith of Columbus, OH. Learn what inspired Chef to cook in the first place, where he pulls inspiration from today, what he sees in the industry from a consultant's perspective, his philosophy on food waste and culinary school, a few tips for home cooks, and more!
**This episode has been broken down into chapters for your listening convenience!
Follow Andrew on Instagram: @chefasmith
Protein: Always, a special thanks to The Butcher & Grocer for the support! Recently named one of Columbus' fastest 50 growing companies - CONGRATS!
Also Mentioned:
In "Standard Questions & getting to know Chef Smith" discussing Chef Smith's favorite taco places in Columbus:La Super Torta @alebrijes.foodtruck and @alexreyes_2012In "Roys Ave Supper Club" discussing the supper club Chef Smith and his wife Devoney run@roys_ave_supperclubIn "CLEAVER, Chef Jay Kleven, and the business side of running a kitchen" discussing who Chef Smith leans on and bounces ideas off of @cleavergrandview @jay.kleven @rockmilltavernIn "Culinary School and tips for home cooks" discussing where Chef Smith went to school and thoughts/tips for others interested in cookingWestern Culinary Institute became a Le Cordon Bleu College of Culinary Arts property & subsequently shut down. Click Here to learn moreIn "Pop up & Wrap Up" discussing Chef Smith's pop up dinners at Ambrose and Eve@ambroseandeveThe Butcher & GrocerSpecializing in the highest quality beef, lamb, pork, chicken, and cheese from small Ohio farms. Disclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you.
Ride the bucket with Nick and Jake as they meat with Chef Andrew Smith of Columbus, OH. Learn what inspired Chef to cook in the first place, where he pulls inspiration from today, what he sees in the industry from a consultant's perspective, his philosophy on food waste and culinary school, a few tips for home cooks, and more!
**This episode has been broken down into chapters for your listening convenience!
Follow Andrew on Instagram: @chefasmith
Protein: Always, a special thanks to The Butcher & Grocer for the support! Recently named one of Columbus' fastest 50 growing companies - CONGRATS!
Also Mentioned:
In "Standard Questions & getting to know Chef Smith" discussing Chef Smith's favorite taco places in Columbus:La Super Torta @alebrijes.foodtruck and @alexreyes_2012In "Roys Ave Supper Club" discussing the supper club Chef Smith and his wife Devoney run@roys_ave_supperclubIn "CLEAVER, Chef Jay Kleven, and the business side of running a kitchen" discussing who Chef Smith leans on and bounces ideas off of @cleavergrandview @jay.kleven @rockmilltavernIn "Culinary School and tips for home cooks" discussing where Chef Smith went to school and thoughts/tips for others interested in cookingWestern Culinary Institute became a Le Cordon Bleu College of Culinary Arts property & subsequently shut down. Click Here to learn moreIn "Pop up & Wrap Up" discussing Chef Smith's pop up dinners at Ambrose and Eve@ambroseandeveThe Butcher & GrocerSpecializing in the highest quality beef, lamb, pork, chicken, and cheese from small Ohio farms. Disclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you.
1 hr 15 min