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What “Risk-Taking” Can Do For Your Culinary Career
Manage episode 357910945 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 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.
Luvut
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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