Today we chat with The Chew’s Carla Hall (who happens to be one of Pascal’s former students.) Pascal also recalls some of his favorite memories of the innovative Chef Jean Louis Palladin. Food Connection is brought to you by Classic Cooking Academy http://www.ccacademy.edu
We’ve got all your Thanksgiving dinner questions answered this week. Lou gives us all the tips from your turkey to the pie crusts! Food Connection is brought to you by Classic Cooking Academy http://www.ccacademy.edu
We talk about everything from sugar & fat to Yelp “critics.” Then we sit down with Chef Beau MacMillan (Iron Chef America, Next Iron Chef, Worst Cooks in America) to discuss the issues we currently face in the restaurant industry, his humble beginnings, and the Arizona Cardinals.
We discuss Bon Appetit’s Top 10 Best New Restaurants and sit down with Jeff Kraus from Crepe Bar. Pascal tells us why the French don’t eat sandwiches and Lou teaches how to properly cook a piece of fish. http://www.ccacademy.edu http://crepe-bar.com
This week, we talk about the industry problem of food waste, and what can be done to help remedy it. We also talk with Chef Cory Oppold and Jabari Corbin from Atlas Bistro! www.ccacademy.edu www.atlasbistrobyob.com Facebook: Plate & Apron Supper Club Peace of the Pi 5k