52 Hour Sous Vide - A MeatBucket Experience with Columbus' Chef Andrew Smith
Ride the bucket with Nick and Jake as they meat with Chef Andrew Smith of Columbus, OH. Learn what inspired Chef to cook in the first place, where he pulls inspiration from today, what he sees in the industry from a consultant's perspective, his philosophy on food waste and culinary school, a few tips for home cooks, and more!
**This episode has been broken down into chapters for your listening convenience!
Follow Andrew on Instagram: @chefasmith
Protein: Always, a special thanks to The Butcher & Grocer for the support! Recently named one of Columbus' fastest 50 growing companies - CONGRATS!
Also Mentioned:
- In "Standard Questions & getting to know Chef Smith" discussing Chef Smith's favorite taco places in Columbus:
- In "Roys Ave Supper Club" discussing the supper club Chef Smith and his wife Devoney run
- In "CLEAVER, Chef Jay Kleven, and the business side of running a kitchen" discussing who Chef Smith leans on and bounces ideas off of
- In "Culinary School and tips for home cooks" discussing where Chef Smith went to school and thoughts/tips for others interested in cooking
- Western Culinary Institute became a Le Cordon Bleu College of Culinary Arts property & subsequently shut down. Click Here to learn more
- In "Pop up & Wrap Up" discussing Chef Smith's pop up dinners at Ambrose and Eve
The Butcher & Grocer
Specializing in the highest quality beef, lamb, pork, chicken, and cheese from small Ohio farms.
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