How the Sausage is Made | E131 | Chef Ken Frank скачать в хорошем качестве

How the Sausage is Made | E131 | Chef Ken Frank

Join Chris as Chef Ken Frank of La Toque shares his incredible journey from the French village of his high school years to becoming an Executive Chef at 21 in the exploding LA restaurant scene of the 70s and 80s, and on to leading one of Napa Valley's most renowned restaurants. His timing could not have been better! Discover lessons learned along the way, the importance of embracing local culture, and how innovation and travel continue to shape his culinary philosophy. In this episode: -Chef Ken’s formative experiences in France and early food influences -Transition from European kitchens to the emerging California culinary scene in the 70s and 80s -The founding and evolution of La Toque in Los Angeles and Napa Valley -Insights into building trust with local communities and winery partnerships -How diverse international influences shape his current menu -The significance of balancing the business and hospitality sides of restaurants -Reflections on the impact of food and wine revolutions in California -Charitable work supporting local shelters and community initiatives -Practical advice for aspiring chefs: work first, learn the business, and cultivate curiosity -Memorable meals and the art of knife skills in Japanese cuisine -His perspective on social media, reviews, and the joy of creating memorable dining experiences