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Episode 365: Cheese in the Professional Kitchen: Can chefs and line cooks save the artisan cheese industry?: Cheese-focused culinary specialist, Rachel Freier, joins Elena in studio. Rachel’s experience working with chefs and culinary students reveals that, unlike truffles or prime cuts of meat, specialty cheese is woefully misunderstood by back-of-house staff.

Episode 365: Cheese in the Professional Kitchen: Can chefs and line cooks save the artisan cheese industry?: Cheese-focused culinary specialist, Rachel Freier, joins Elena in studio. Rachel’s experience working with chefs and culinary students reveals that, unlike truffles or prime cuts of meat, specialty cheese is woefully misunderstood by back-of-house staff.

A partire dalCutting the Curd


Episode 365: Cheese in the Professional Kitchen: Can chefs and line cooks save the artisan cheese industry?: Cheese-focused culinary specialist, Rachel Freier, joins Elena in studio. Rachel’s experience working with chefs and culinary students reveals that, unlike truffles or prime cuts of meat, specialty cheese is woefully misunderstood by back-of-house staff.

A partire dalCutting the Curd

valutazioni:
Lunghezza:
37 minuti
Pubblicato:
Jan 21, 2019
Formato:
Episodio podcast

Descrizione

Cheese-focused culinary specialist, Rachel Freier, joins Elena in studio. Rachel’s experience working with chefs and culinary students reveals that, unlike truffles or prime cuts of meat, specialty cheese is woefully misunderstood by back-of-house staff. Undaunted by the learning curve, Rachel is committed to changing how cheese is thought of—and handled—in the restaurant kitchen.
Pubblicato:
Jan 21, 2019
Formato:
Episodio podcast