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What “Risk-Taking” Can Do For Your Culinary Career
Manage episode 357910945 series 2939211
Auguste Escoffier School of Culinary Arts द्वारा प्रदान की गई सामग्री. एपिसोड, ग्राफिक्स और पॉडकास्ट विवरण सहित सभी पॉडकास्ट सामग्री Auguste Escoffier School of Culinary Arts या उनके पॉडकास्ट प्लेटफ़ॉर्म पार्टनर द्वारा सीधे अपलोड और प्रदान की जाती है। यदि आपको लगता है कि कोई आपकी अनुमति के बिना आपके कॉपीराइट किए गए कार्य का उपयोग कर रहा है, तो आप यहां बताई गई प्रक्रिया का पालन कर सकते हैं https://hi.player.fm/legal।
In today’s episode, we speak with our guest James Porter, Arizona-born chef and business owner of TERRA farm + manor—a combined restaurant and rustic farm cooking school located in the Prescott National Forest.
With a career spanning 33+ years in the hospitality industry, including private clubs and boutique hotels, Chef Porter is nothing short of a creative visionary. Now at TERRA, he’s dedicated to employing sound culinary principles that directly support local businesses, farmers, and ranchers. Chef Porter always presents fresh, innovative menu ideas that still remain nostalgic.
Listen as Chef Porter talks about how he built his own food mecca from the ground up, his transition from apprentice to culinary risk-taker, and ways to bring innovative menu ideas to the table.
अध्यायों
1. What “Risk-Taking” Can Do For Your Culinary Career (00:00:00)
2. The Camaraderie of Arizona Chefs (00:02:13)
3. Getting to Greenbrier (00:06:18)
4. Marco Pierre White (00:12:20)
5. Porter's Goat Platter (00:16:34)
6. From Tapino Kitchen to Bankrupt to Petite Maison (00:18:52)
7. A Journey of Risk (00:22:00)
8. Terra Farm and Manor (00:25:35)
9. A Chef's Place (00:29:22)
10. Just Need Two Pigs! (00:32:48)
11. Growing Simple Wellness (00:36:04)
12. Music Memories (00:40:22)
13. How To Be A Chef (00:43:23)
14. Chef James Porter's Ultimate Dish(es) (00:46:09)
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