It’s not uncommon to see a chef behind the counter wearing a t-shirt and a baseball cap nowadays. It’s not particularly wrong, but it does reflect a change within the culinary industry, a change that’s shying away from some of the more traditional disciplines. And rather quickly, too.
On today’s podcast, we were joined by André Natera, Executive Chef at the Fairmont Austin. He discusses what he calls the erosion of culinary discipline and culture, some of its causes and effects, and why it’s so important to stress collaboration and positivity within the kitchen, especially in light of Anthony Bourdain’s untimely death.
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