The IncrEDIBLE Discourse Podcast

Chef Mark Grigsby

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An episodic culinary inspired show from a professional chef's perspective that will inspire you to get cooking whether you're a home cook or professional. It's funny, informative and inspirational all at the same time. I break down recipes, recommend techniques and equipment and speak to people who share the same passion for cooking as I do.

FEB 9

Episode 27 (S2E3) Why Discipline Creates Better Creativity in the Kitchen

Today we’re breaking down one of the most dangerous myths in cooking: the idea that creativity comes from chaos. Social media loves to glamorize “winging it,” improvising in the moment, and cooking purely by feel — but real kitchens don’t work that way. The cooks who plate the most beautiful dishes, who improvise effortlessly, who look like they’re moving with instinct instead of thought… those are the cooks with the strongest systems behind them. The ones with tight prep, clean stations, strong habits, and disciplined repetition. Structure isn’t the cage — it’s the launchpad. In this episode, Chef Mark Grigsby unpacks why creativity actually thrives under control, not in spite of it. We dive into the psychology of cognitive load and why your brain cooks better when your environment is organized. We explore the simple, practical habits home cooks can adopt to build confidence and consistency — from clearing counters to building a Flavor Board to prepping everything “cold” before any heat hits the pan. And then we turn up the heat with a deep dive into how professional kitchens engineer creativity through discipline: systems, communication, prep lists, ratios, standardization, and relentless mise en place. This is the episode that bridges intuition with discipline, technique with expression, and confidence with creativity. Whether you’re a home cook who wants to stop overthinking or a young cook trying to level up on the line, this conversation will reshape how you approach the craft. If you’ve ever wanted to cook with more instinct — this is your blueprint. Key Points Why chaos kills creativity — and how structure creates freedom. The psychology of cognitive load and how prep reduces overwhelm. Home-cook habits that instantly build confidence and clarity. The “Prep Cold, Cook Hot” principle and why it changes everything. How professional kitchens use systems, ratios, and timing to engineer creativity.The mindset difference between improvising and panicking.Why mastery isn’t knowing what to add — but knowing why it works. Timestamps 00:31 — Intro: The Myth of Chaotic Creativity 01:01 — The Foundation: Where Discipline Becomes Freedom 16:56 — The Home Kitchen Flow: How Structure Builds Confidence 22:08 — The Pro Kitchen Mindset: Systems That Unlock Creativity 33:30 — The Closing Cut: Why Preparation Fuels Your Creativity Links & Resources Downloadable Resource for This Episode: Finding Balance: Systems, Soul, and the Creative Process in the Kitchen — available now at TheIncrEDIBLEDiscourse.com The Bored Games Apparel x IncrEDIBLE Discourse Merch Collab is LIVE: Shop tees, hoodies, and culinary-inspired gear at TheIncrEDIBLEDiscourse.com/shop Episode Blog Post: Full written breakdown, tips, and tools at TheIncrEDIBLEDiscourse.com/blog Listen to past episodes: Spotify, Apple Podcasts, Amazon Music & iHeartRadio CTA — Join the ConversationIf this episode gave you a new way to think about your cooking, share your takeaways, photos, or kitchen stories using #IncrEDIBLEDiscourse. Make sure you’re subscribed on Spotify, Apple Podcasts, Amazon Music, and iHeartRadio so you never miss an episode. Visit TheIncrEDIBLEDiscourse.com for blogs, downloadable guides, and all the new merch from our Bored Games Apparel collaboration.

37 min
JAN 26

Episode 26 (S2E2) Why Most Chefs Fail at Food Photography (Bill Brady)

In this episode of The IncrEDIBLE Discourse, Chef Mark Grigsby sits down with Bill Brady, a professional food photographer who works at the intersection of culinary craft, branding, and visual storytelling. This conversation goes beyond “how to take better food photos” and dives into why visuals matter, how photography impacts restaurant success, and what chefs often misunderstand about how their food is perceived outside the kitchen. Together, Mark and Bill explore the parallels between professional kitchens and commercial food shoots — preparation, time management, experience, and intent — and why food photography should be treated as the final ingredient in the recipe, not an afterthought. Whether you’re a chef, restaurant owner, food entrepreneur, or serious home cook, this episode will change the way you think about how your food is seen — and why that matters just as much as how it tastes. Key Points Why food photography has one job: create hunger How trendy food visuals are erasing brand identity The real cost of time on commercial food shoots Why experience matters more than gear How bad photos lose customers before the first bite Why chefs already understand food styling (even if they don’t realize it) Photography as the last ingredient in the recipe One lighting rule every chef should follow Timestamps 00:16:39 What Food Photography Is Actually Supposed to Do 00:17:06 Why Most Food Photos Look the Same 00:27:27 Time, Prep, and Cost on Commercial Food Shoots 00:36:55 How Bad Photos Lose Customers 00:41:53 Photography as the Final Ingredient Learn More from Bill Brady Bill also teaches chefs how to take control of their own food photography through his course designed specifically for culinary professionals. 📸 Learn more at chefsshootfood.com Links & Resources 🎧 Listen to the full episode: Spotify | YouTube | Apple Podcasts | Amazon Music 🌐 Explore more resources, blogs, and downloads: TheIncrEDIBLEDiscourse.com 👕 Support the show & grab official merch: Available through The IncrEDIBLE Discourse shop CTA — Join the Community Like the episode? Leave a review, share it with a fellow cook, and tap “Follow” so you never miss an episode. This season is all about sharpening your craft — one lesson, one episode, one mindset shift at a time.

1h 6m
JAN 12

Episode 25 (S2E1) The Modern Chef’s Mindset

Season 2 opens with a deep dive into something every cook — home or professional — needs to understand: the modern chef’s mindset. The culinary world isn’t the same as it was ten or even five years ago. Expectations have evolved, technology has changed how we cook and learn, and the pressure to stay creative, consistent, and adaptable is higher than ever. In this episode, Chef Mark breaks down what it truly means to be a modern chef, and why this mindset applies to anyone who cares about cooking with purpose — not just those standing behind the pass. You’ll explore the shift from chasing perfection to cooking with intent — and why that shift creates more confident, capable cooks in every kitchen. We unpack how adaptability has become a survival tool, how curiosity fuels growth, and how embracing “why things work” makes your food better, your process smoother, and your confidence higher. Whether you’re plating for guests at your restaurant or feeding your family on a busy weeknight, this mindset elevates everything you do. Chef Mark shares real experiences from the trenches — including a confessional moment where chasing perfection backfired in the middle of a packed service — and uses those lessons to show you how intention and awareness can save you from the same mistakes. You’ll also get a complete breakdown of how home cooks can apply chef-level fundamentals in their own kitchens: mise en place, tasting cues, heat control, ingredient awareness, and the habits that separate good home cooks from great ones. And this season introduces something new: the Quick Fix of the Week, a signature segment designed to give you one high-impact adjustment you can apply immediately. In this episode, that fix tackles the number one reason homemade food tastes flat at the finish — and how one simple move brings everything to life. You’ll finish the episode with a pro-kitchen perspective: systems, structure, communication, timing, prep, tech, and discipline — the things professionals rely on when everything around them is moving fast. This is the blueprint for becoming a more mindful, consistent, and adaptable cook, no matter where you are on your culinary journey. Season 2 starts with intention — and this episode sets the tone for everything that follows. Key Points The mindset shift from perfection → intent Why adaptability is a chef’s greatest survival skill How mise en place reduces stress (even at home) Heat control: the #1 separator between pros and home cooks Systems, communication, and consistency in pro kitchens Modern tools & techniques that increase precision Waste control and why it’s a discipline, not a trend A powerful Quick Fix that levels up every dish instantly Timestamps 00:30 – Welcome to Season 2 Setting the tone for a more intentional, elevated, mindset-driven season of cooking and growth. 01:41 – The Foundations: The Why & The Science Exploring the core principles behind the modern chef’s mindset — intent, adaptability, curiosity, and awareness. 20:29 – The Home Kitchen Breakdown Translating pro-level thinking into practical, approachable techniques you can use every day in your own kitchen. 37:20 – Inside the Pro Kitchen: Control, Consistency & Systems A behind-the-pass look at how chefs maintain standards under pressure through communication, timing, prep, and discipline. 51:32 – Final Thought A reflective closing on why the modern chef mindset shapes not just how we cook, but who we become through the craft.Links & Resources Downloadable Resource for This Episode: “The Modern Chef’s Mindset – Home Cook Guide & Quick Fix Cheatsheet” Available at TheIncrEDIBLEDiscourse.com/resources Official Website: https://TheIncrEDIBLEDiscourse.com Blogs, recipes, downloadable guides, and more to level up your craft. Season 2 Merch (LIVE NOW!) Shop now: TheIncrEDIBLEDiscourse.com/shopListen & Subscribe New episodes drop every other Monday, 10am CST. Available on Spotify, Apple Podcasts, Amazon Music, and iHeartRadio.

58 min
11/03/2025

S1E24 Pork: The King of Proteins (Season Finale)

From barbecue pits to Michelin plates, pork rules the culinary world as the most versatile, flavorful, and humbling protein a chef can cook. In the Season 1 finale of The IncrEDIBLE Discourse, Chef Mark Grigsby crowns pork as the undisputed king—exploring its anatomy, cultural legacy, and the lessons it teaches every cook about patience, control, and respect for the craft. Season 1 closes with a bang and a bit of reflection. Chef Mark takes listeners on a full-circle masterclass that uses pork as the lens for every core lesson learned this season—discipline, precision, systems, and gratitude. From the global history of preservation and barbecue to the science of fat rendering and collagen conversion, Mark shows how each cut tells a story and every mistake teaches control. Whether you’re a home cook or a chef running the pass, this episode is both a technical guide and a love letter to the craft. Timestamps 00:30 – Intro & Celebration 02:09 – Why Pork Wears the Crown 05:04 – Foundations & History 07:21 – Anatomy of a Pig 10:07 – Science of Cooking Pork 13:01 – Global Expressions 16:16 – Common Mistakes & Corrections 18:51 – Food for Thought / Pro Tips from a Chef’s Lips 34:00 – The Pro Kitchen Perspective 43:40 – Timing & Precision 45:55 – Respect & Gratitude 50:41 – Season 1 Reflection 53:48 – Season 2 Tease 54:46 – Final Words Key Takeaways -Pork is the perfect teacher: every cut demands a different discipline. -Science over superstition: temperature control and patience create perfection. -Culture meets craft: pork connects cuisines through technique and tradition. -Waste nothing: nose-to-tail is not a trend—it’s respect. -Respect the ingredient: gratitude is the heartbeat of every great kitchen. Food for Thought / Pro Tips from a Chef’s Lips -Start with quality sourcing—pasture-raised meat equals flavor integrity. -Season early and rest always. -Render fat low and slow; control heat like currency. -Keep a sharp knife, a clean station, and a labeled walk-in. -Build systems that outlive the service. Season 1 Reflection This season built the foundation: technique, respect, and control. From knife skills and emulsions to professionalism and sous vide, every episode added another brick to the wall of mastery. The IncrEDIBLE Discourse isn’t just a show—it’s a kitchen worth standing in. Season 2 Tease – “The Next Course” “Season 2 is where knowledge becomes mastery—where cooks become chefs, and chefs become leaders.” Expect video podcasting, guest chefs, global flavors, and the systems that separate good kitchens from great ones. CTA 🎧 Engage: Share your pork dishes, prep systems, and takeaways with #IncrEDIBLEDiscourse on X. 🔔 Subscribe: Catch every new season drop on Spotify, YouTube, and Amazon. 🌐 Visit: Full recipes, resources, and behind-the-pass insights at TheIncrEDIBLEDiscourse.com.

57 min
10/20/2025

S1E23 Emulsifying Mastery: Making Magic with Oil & Water

Oil and water don’t mix — until you make them. This episode dives deep into one of the most fundamental yet overlooked principles in culinary science: emulsification. From silky vinaigrettes and aioli to perfectly mounted pan sauces, we’ll unpack the chemistry and craftsmanship that transform opposites into harmony. Whether you’re whisking in your home kitchen or finishing a beurre blanc on the line, this episode teaches you how to command chemistry with confidence. In Episode 23 of The IncrEDIBLE Discourse, Chef Mark Grigsby breaks down the science, art, and discipline behind building and holding emulsions. We start with the fundamentals — what an emulsion really is and why fat and water need a mediator to coexist — then move through the techniques that separate a broken sauce from a beautiful one. Learn how emulsifiers like egg yolk, mustard, and lecithin act as peacekeepers between opposing forces, and how mechanical action, temperature, and control bring that science to life. Then we bring it home with Pro Tips from a Chef’s Lips — the ratios, rules, and rescue methods you need to build and fix emulsions at any level. From classic vinaigrettes and mayonnaise to hollandaise and butter sauces, we’ll talk through the common mistakes that kill your texture and how to restore balance when it all goes south. In the professional segment, Chef Mark dives into batch consistency, holding techniques, and modern stabilizers like xanthan gum and lecithin — the tools that keep a line running smooth through a 300-cover service. We’ll also explore how emulsification teaches kitchen discipline, line training, and the kind of instinctive control that separates cooks from chefs. By the end, you’ll see why emulsifying is more than a technique — it’s a philosophy of balance, patience, and intent. Because when you can bring order to oil and water, you can bring order to anything in the kitchen. 🍽️ Key Takeaways 🔹 What Is Emulsification Really? The science and structure behind combining two liquids that don’t mix. 🔹 The Power of Emulsifiers — Egg yolk, mustard, lecithin, and xanthan gum as culinary bridges between fat and water. 🔹 Temperature & Technique — How heat control, timing, and agitation dictate success or failure. 🔹 Home Cook Tips — Ratios, slow drizzle method, tools of the trade, and how to fix a broken sauce. 🔹 Pro Kitchen Systems — Batch consistency, hot vs cold holding, and training line cooks for instinctive control. 🔹 Mindset of Mastery — Why emulsification teaches balance, focus, and respect for process in every dish. ⏱️ Timestamps 00:30 – Intro & Season One reflections 01:50 – What is emulsification? Science meets craft 04:08 – The role of emulsifiers: egg yolk, mustard, lecithin 06:17 – Mechanical action & temperature control 10:18 – Flavor and texture: why emulsions feel luxurious 12:38 – Pro Tips from a Chef’s Lips: home ratios and mistakes to avoid 17:16 – Fixing broken sauces and learning from failure 19:12 – Flavor layering & creative applications 23:45 – Pro kitchen segment: batch consistency and holding 38:37 – Training line cooks through feel and intuition 42:53 – Final thought: commanding chemistry with confidence 43:58 – Outro + Tease for Episode 24: Pork – The King of Proteins 🔗 Links & Resources Visit the blog for more: theincrediblediscourse.com Downloadable Resource: Sauce Systems for Success (coming soon) Follow Mark on X: @IncrEDIBLEDiscourse Subscribe on Spotify, YouTube, and Amazon to never miss an episode 📢 Call to Action Try building your own emulsion this week — whisk a vinaigrette, mount a pan sauce, or rescue a broken hollandaise and tag your creations with #IncrEDIBLEDiscourse on X. Show your control, your craft, and that silky sauce you’re proud of. Like, follow, and subscribe so you don’t miss next week’s Season One Finale — Pork: The King of Proteins. Because mastering balance in a sauce is just the start of mastering balance in the kitchen.

47 min
10/06/2025

S1E22 Sous Vide Simplified: Precision Cooking For Everyone

Sous vide isn’t just a chef’s secret weapon anymore—it’s the most approachable way to get restaurant-quality results right in your own kitchen. From perfectly cooked steak to infused cocktails, this episode breaks down the science, the history, and the game-changing applications of precision cooking. Whether you’re meal-prepping chicken for the week or running the line on a Saturday night, sous vide has the power to transform the way you cook. In Episode 22 of The IncrEDIBLE Discourse, Chef Mark Grigsby takes sous vide out of the shadows of Michelin-starred kitchens and puts it in your hands. We’ll cover everything from its French origins and fine-dining adoption to why home cooks are finally embracing it thanks to affordable, easy-to-use gear. You’ll learn how sous vide guarantees consistency, locks in moisture, and gives you breathing room in the kitchen—no more guesswork, no more dry chicken. We’ll explore practical tips for seasoning, sealing, and finishing with a perfect sear, plus the mistakes to avoid. Then, we’ll zoom out to the professional angle—how chefs use sous vide for precision on the line, reducing waste, controlling costs, and pushing creativity with infusions, marinades, and tough cuts. By the end, you’ll see why sous vide isn’t a fad or a gadget—it’s a technique that bridges home cooking and professional kitchens, delivering confidence, consistency, and flavor in every bite. Key Takeaways 🔹 Sous Vide Basics – Understand the science, gear, and history behind sous vide and why it works so well. 🔹 Home Wins – From meal prep to stress-free weeknight dinners, sous vide makes consistent results accessible to everyone. 🔹 Professional Edge – Learn how chefs rely on sous vide for precision, efficiency, waste reduction, and creativity. 🔹 Creative Applications – Discover how to use sous vide for infusions, pickles, tough cuts, and layering flavors like a pro. 🔹 Avoid the Pitfalls – The 3 mistakes that can ruin your sous vide game—and how to fix them. Timestamps 00:30 – Introduction & brand reflections 01:17 – What sous vide really is (and isn’t) 03:28 – The science & history of sous vide 13:51 – Sous vide for the home cook: gear, prep & common mistakes 24:39 – Precision & efficiency in professional kitchens 27:46 – Control, waste reduction, and cost management 29:56 – Culinary creativity: infusions, marinades & tough cuts 34:34 – Final thought: why sous vide matters everywhere 35:26 – Outro + Tease for Episode 24: Emulsifying Mastery Links & Resources Visit the blog for more: theincrediblediscourse.com Downloadable Resource: Sous Vide 101 Guide (coming soon) Follow Mark on X: @IncrEDIBLEDiscourse Subscribe on Spotify, YouTube, and Amazon to never miss an episode Call to Action Try a sous vide experiment this week—whether it’s steak, chicken, veggies, or even a cocktail infusion—and share your results with #IncrEDIBLEDiscourse. Don’t forget to hit like, follow, and subscribe to stay plugged into the conversation. Precision isn’t about perfection—it’s about confidence, creativity, and consistency in every dish.

37 min
09/22/2025

S1E21 : Pickling Power: Preserving & Amplifying Flavor

🎧 Hosted by Chef Mark Grigsby Pickling isn’t just about keeping food from spoiling — it’s about transformation. From the crunch of a cucumber spear to the funk of kimchi, pickling adds brightness, balance, and depth to dishes in ways no other technique can. In this episode of The IncrEDIBLE Discourse, we break down how a centuries-old method of survival became one of the most versatile flavor tools in the modern kitchen. In Episode 21, Chef Mark Grigsby explores the timeless art of pickling — where science, tradition, and creativity collide. From vinegar brines to lactic acid fermentation, you’ll learn the foundations of this preservation method and how to apply it in your home kitchen and beyond. We’ll cover the basics of wet vs. dry brining, quick fridge pickles vs. shelf-stable jars, and how to balance acid, salt, sugar, and spice for crave-worthy results. But we don’t stop at home cooking. Mark takes you into the professional kitchen, showing how chefs use pickling to reduce waste, amplify flavors, and build identity with house-made condiments. Plus, he shares personal stories — including his grandmother’s kimchi that changed the way he understood flavor forever. Whether you’re a home cook looking to stretch ingredients or a chef trying to add depth to your menu, this episode proves why pickling is a flavor tool every cook should master. Key Takeaways 🔹 Understand the difference between vinegar pickling and fermentation — and when to use each. 🔹 Learn wet vs. dry brining and how they transform ingredients. 🔹 Explore quick refrigerator pickles vs. shelf-stable jars. 🔹 Master the balance of acid, salt, sugar, and spice for perfect flavor. 🔹 Discover real-world chef applications: garnishes, balance, pantry identity, and waste control. 🔹 Get inspired by global traditions — kimchi, sauerkraut, tsukemono, and more. 💬 Food for Thought: What’s the most creative pickle you’ve ever tried? Share your jars with #IncrEDIBLEDiscourse on X for a feature! Timestamps 00:30 – Intro & Houston update 02:09 – Why pickling matters: transformation, not just preservation 03:07 – Global history of pickling & cultural impact 04:37 – Foundations: vinegar vs. fermentation, wet vs. dry brining 08:56 – Shelf-stable vs. refrigerator pickles 14:13 – The four pillars: acid, salt, sugar, spice 16:30 – Quick pickles vs. long ferments 18:13 – Pickling safety: pH, sanitation, and shelf life 21:42 – Home cook angle: saving produce, boosting flavor & texture 28:50 – Small-batch pickling & spice blends 33:12 – Pairing pickles with dishes (banh mi, Bloody Marys, charcuterie) 33:33 – Common mistakes & how to fix them 35:39 – Professional kitchen angle: balance, condiments, waste control 36:26 – Real-world chef applications & building pantry identity 46:36 – Final thought: pickling as art, survival, and flavor amplifier 47:55 – Outro & Episode 22 teaser: Sous Vide Simplified Links & Resources Explore our growing collection of in-depth culinary resources → theincrediblediscourse.com Sign up for the Monthly Mise Newsletter for tips, recipes & features Affiliates & Tools we use → find them on the website Call to Action Try your hand at a quick pickle this week — red onions, carrots, cucumbers, or something adventurous. Then share your creations with #IncrEDIBLEDiscourse on X. Don’t forget to subscribe on Spotify, YouTube, or Amazon so you never miss an episode. Drop us a 5-star review if you’re learning and cooking along — it helps us connect with more chefs and home cooks just like you. Pickling proves that small steps in the kitchen can deliver big payoffs. Keep cooking smart. Keep cooking better.

49 min
09/08/2025

S1E20 – The Art of Seasoning: Salt, Acid, Fat & Heat

🎧 Hosted by Chef Mark Grigsby Seasoning isn’t just salt and pepper—it’s the backbone of great cooking. From the first pinch of kosher salt to the final squeeze of lemon, how you season shapes flavor, balance, and memory. In this milestone 20th episode, we’re breaking down the science, culture, and philosophy of seasoning so your food doesn’t just feed—it speaks. Episode 20 of The IncrEDIBLE Discourse is all about mastering the language of flavor. Chef Mark Grigsby explores the four pillars of seasoning—salt, acid, fat, and heat—and shows how to use them before, during, and after cooking to elevate any dish. We’ll dig into cultural approaches from France, Japan, Mexico, and India, uncover advanced tricks like umami layering and textural seasoning, and show how professional kitchens use seasoning as both a craft and a discipline. Whether you’re cooking for yourself at home or pushing plates in a pro kitchen, this episode gives you the tools and mindset to season with intention. Key Takeaways 🔹 Seasoning is more than ingredients—it’s timing, balance, and respect for food. 🔹 Salt amplifies, acid brightens, fat delivers, and heat transforms. 🔹 Learn the “when” of seasoning: before, during, and after cooking. 🔹 Borrow seasoning philosophies from global cuisines to expand your flavor fluency. 🔹 Advanced techniques—umami depth, textural contrast, and temperature awareness—separate good cooks from great chefs. 🔹 In pro kitchens, seasoning is discipline: taste constantly, season consistently, and respect the guest. 💬 Question for You: What’s your go-to seasoning trick that always takes a dish from good to great? Share it with #IncrEDIBLEDiscourse on X! ⏱️ Timestamps 00:30 – Introduction & 20th episode milestone 🎉 01:53 – What seasoning really means 02:15 – The four pillars: salt, acid, fat, heat 03:22 – Timing: before, during & after cooking 05:02 – Essential tools: kosher salt, vinegars, pepper, herbs 06:59 – Cultural lenses: French, Japanese, Mexican, Indian approaches 08:36 – Advanced seasoning: umami, sweetness, texture, temperature 12:29 – Seasoning at home: simple tools, big impact 21:47 – Seasoning in pro kitchens: discipline & consistency 31:02 – Final thoughts: seasoning as respect and communication 31:38 – Outro & Episode 21 teaser: Pickling Power 🔗 Links & Resources 🌐 The IncrEDIBLE Discourse Website 📩 Sign up for The Monthly Mise newsletter 📘 Downloadable resource: The Seasoning Playbook: Salt, Acid, Fat & Heat 🍳 Featured gear: Kosher salt, pepper grinder, citrus press (affiliate links on website) 📢 Call to Action If this episode helped sharpen your seasoning game, make sure to subscribe on Spotify, YouTube, or Amazon so you never miss a release. Leave a 5-star review—it takes just seconds but helps more chefs and home cooks discover the show. Share your dishes with #IncrEDIBLEDiscourse on X for a chance to be featured, and visit the website for blogs, guides, and more. Next up: Episode 21 — Pickling Power: Preserving and Amplifying Flavors. You won’t want to miss it.

34 min

An episodic culinary inspired show from a professional chef's perspective that will inspire you to get cooking whether you're a home cook or professional. It's funny, informative and inspirational all at the same time. I break down recipes, recommend techniques and equipment and speak to people who share the same passion for cooking as I do.

Creator

Chef Mark Grigsby
Years Active

2025 - 2026
Episodes

28
Rating

Explicit
Copyright

© Chef Mark Grigsby
Show Website

The IncrEDIBLE Discourse Podcast