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EUPHORIA pt 5 A Dialogue Between Barbecue Roots and French Culinary Techniques with Dylan Cook and Jacques Larson

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Manage episode 443311915 series 1833057
Content provided by Max Trujillo and North Carolina Food. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Max Trujillo and North Carolina Food or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://podcastplayer.com/legal.

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Chefs Dylan Cook from Fork Grove Barbecue and Jacques Larson of The Obstinate Daughter join the conversation, set on day three of Euphoria's Feast on the Field, explores their diverse culinary backgrounds—Dylan's roots in barbecue and his journey from a musician to a pitmaster, and Jacques's expertise in French and Italian cuisine. They discuss the influence of modern culinary trends, the impact of social media, and their passion for pushing culinary boundaries. Their discussion highlights the evolving food scene and the significance of collaborations and shared experiences in the industry. The podcast ends with a shout-out to visit their respective restaurants in South Carolina.

  continue reading

522 episodes

Artwork
iconShare
 
Manage episode 443311915 series 1833057
Content provided by Max Trujillo and North Carolina Food. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Max Trujillo and North Carolina Food or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://podcastplayer.com/legal.

Donate to World Central Kitchen

Chefs Dylan Cook from Fork Grove Barbecue and Jacques Larson of The Obstinate Daughter join the conversation, set on day three of Euphoria's Feast on the Field, explores their diverse culinary backgrounds—Dylan's roots in barbecue and his journey from a musician to a pitmaster, and Jacques's expertise in French and Italian cuisine. They discuss the influence of modern culinary trends, the impact of social media, and their passion for pushing culinary boundaries. Their discussion highlights the evolving food scene and the significance of collaborations and shared experiences in the industry. The podcast ends with a shout-out to visit their respective restaurants in South Carolina.

  continue reading

522 episodes

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