Jenn and Clara discuss the highs and lows of Michelin-starred kitchens and the chefs that run them in The Menu.
Jenn and Clara debate the pluses and minuses of meals prepared in Michelin-starred kitchens. Is it possible to achieve culinary perfection and still be a nice person? Does it make sense to source hyper-locally for all four seasons in a deciduous climate? Has abusive chef culture gone out of style, and what are the effects on kitchen culture? Plus, the world’s greatest smash burger hits the spot, no matter who you are.
Chapters
1:51 About The Menu
2:43 Amuse bouche
5:08 The diners
9:40 What is a Pacojet?
10:42 References to Noma
11:38 How do fine dining restaurants turn a profit?
13:34 Dining as a competitive sport
14:40 The burger
18:56 Our thoughts on pickles
21:47 Culinary terms in The Menu
32:49 Where do you get the best burgers?
35:46 Our next episode 🥄
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