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“Breaking Bread” - The Secret to an Immersive Restaurant Experience
Manage episode 351398077 series 2939211
Sisällön tarjoaa Auguste Escoffier School of Culinary Arts. Auguste Escoffier School of Culinary Arts tai sen podcast-alustan kumppani lataa ja toimittaa kaiken podcast-sisällön, mukaan lukien jaksot, grafiikat ja podcast-kuvaukset. Jos uskot jonkun käyttävän tekijänoikeudella suojattua teostasi ilman lupaasi, voit seurata tässä https://fi.player.fm/legal kuvattua prosessia.
In today’s episode, we speak with our guest Nikhil Abuvala, owner and executive chef of Roux 30A and Nanbu Noodle Bar in Santa Rosa Beach, FL.
Nikhil developed his passion for cooking before he could even reach a kitchen countertop. Helping his grandmother roll out fresh Indian flatbread was one of his early motivations for pursuing culinary arts. With experience cooking in more than 30 countries over twenty years, Nikhil aims to create unique dining experiences leveraging global ingredients, food, culture, and entertainment. His restaurant culture and ambiance is built on the idea that the most intimate thing that you can do is break bread with your family.
Listen as Nikhil talks about the influence of his grandmother’s cooking, starting his culinary career at age 13, and the joy of “breaking bread” at one big table.
Luvut
1. “Breaking Bread” - The Secret to an Immersive Restaurant Experience (00:00:00)
2. On Location (00:01:23)
3. Community at Common Tables (00:03:38)
4. In Grandma's Kitchen (00:08:17)
5. Business School or Culinary School? (00:14:12)
6. The Importance of the Basics (00:20:38)
7. The Evolution of Food and Culture (00:23:22)
8. Write It Down (00:29:10)
9. Breaking the Ice While Breaking Bread (00:30:10)
10. What it Really Means to Own Restaurants (00:33:16)
11. Nikhil Abuvala's Ultimate Dish (00:41:09)
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