Chef Paul Morales from San Antonio shares his story starting in the industry up in till now. Drops some knowledge about butchery and beef growing up in a butcher shop and learning from a French master butcher.Starting his cooking career at a 1
Catch up with an old friend and work colleague Andrew Rodriguez. He shares his personal story and experiences of working as a cook, Chef, single dad, and till now. Definitely someone who doesn't let life keep them down.
Kristina's explains her dream of Dashi being a gathering of Grandmaster artists from all over collaborating, inspiring, & creating. She shares her desire to elevate Chinese cuisine.
In this episode me and Chef Egil are sitting in the stands at Q2 stadium with a beautiful view of the soccer field. He shares a story about how he meet his wife, his view on how the industry has changed, and gives advice about always be willing
Andreas Imhof is the executive chef at Restaurant Gwendolyn in San Antonio Texas. His food is tasty & his plating is exceptional. In this episode he tells his story. Cooking started of as a job, then turned into a career. He also talks about ri
Sarah gives a brief history of starting out in dish pit & working thrue kitchens to become a Chef. She gives her story of working while pregnant, dealing with the lockdowns. Expressing how working in kitchens has helped her mentally prepare for
Max goes in to how important it is to have self motivation and humility as a cook. He talks about keeping like minded people around you learning everything you can to create your own story and style as a chef.
Gabriel Rivera is the chef at Kimuri tatsu-ya and my best friend. We've known each other since we were in high school and we're just having discussion on what he's been up to, how this past year is gone, and he has some advice for cooks in the