What Makes Good Food? Ep 97
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Defining Good Food with Chef Andre. Perspectives, Techniques, and Memories
In this episode of Chef's PSA podcast, host Andre Natera discusses the transition to a new podcast format alternating between guest appearances and solo episodes, with an emphasis on the culinary industry and best practices. Chef announces the upcoming guest, pastry chef Casey Doody, and her expected contributions on pastry, female chefs' perspective, and burnout. He also teases a new book, 'Bad Cooks Everywhere,' sharing its theme and cover. The core of the episode dives into the concept of good food, influenced by simplicity, technique, personal and cultural memories, and the essence of home cooking versus restaurant dining. Chef explores how food ties to memories, special moments, and the balance between technique, presentation, and taste. He concludes with his process for critiquing and perfecting a dish before it's added to the menu, emphasizing balance in flavor, technique, and presentation to align with the restaurant's brand and the dining experience.
00:00 Welcome to Chef's PSA Podcast!
00:19 Exciting Updates and Future Plans
01:48 Introducing the First Guest-Centric Episode
02:42 New Cover Art and Book Preview
03:52 Exploring the Essence of Good Food
08:48 The Art of Critiquing and Creating Dishes
16:40 What Makes Food Good? A Chef's Perspective
17:23 Support the Show and Get Exclusive Content
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What Makes Good Food? Ep 97