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Raw Ingredients podcast

Join Chef Pete Blohme as he travels around the world, meeting up with food personalities, and chatting all things food!
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Now displaying: November, 2022
Mike Fernandez: Moes Original BBQ 0
Nov 29, 2022

America may be divided in a lot of different ways but there’s at least one thing that we can all agree on - a deep and abiding love for barbecue. (Just don’t get into the regional “Here’s how WE prepare it argument,” or Kansas City, Memphis, Texas and the Carolinas will come out swinging… and that’s just the first tier)

 
So, who better to procure for this week’s Raw Ingredients podcast than one of the men responsible for spreading the Gospel of Good BBQ, the Prophet of Pulled Pork himself - Mike Fernandez, one of the founders of Moe’s Original BBQ.
 
Chef Pete whips up a tasty episode with Mike this week, as he takes us from Moe’s slow-cooked start with a street-side smoker, a group of guys and a dream to a multimillion dollar BBQ empire among the Top 10 in the entire country. He and Chef Pete will give you the recipe for figuring out how to make your dreams come true, too - and, spoiler alert, it’s putting in the time, the effort and the sweat equity, an ingredient in successful business just like smoked paprika is in … well, really, anything that tastes good.
 
You’ll leave listening to this week’s episode feeling inspired and motivated … and probably slightly hungry for some quality smoked meats, so grab your plate and fill it full of this week’s Raw Ingredients Podcast.
 
https://www.moesoriginalbbq.com/history
 
Kelsey Barnard Clark 0
Nov 21, 2022

Well, loyal listeners, we have got quite the amuse-bouche for you this week, one that is literally the top of the tops in the culinary circle - it's Top Chef Season 16 winner and Alabama's own Kelsey Barnard Clark here to share her wisdom and wit with Chef Pete.

On this week's episode of The Raw Ingredients Podcast, we chew the fat with the famous fan favorite Chef Kelsey, the first Southerner to bring home that coveted TV title. From her start in high-end catering during her teenage years (including solo catering an entire wedding at the age of 15) and graduating from the Culinary Institute of America to working at some of New York City's marquis Michelin-star eateries like Cafe Boulud under Gavin Kaysen and Dovetail with John Fraser, her gastronomic grounding in Southern cuisine pairs perfectly with the classic French techniques she has learned along her journey to create nouveau food forms that never fail to please.

She's currently the Queen of Cuisine in Dothan, Alabama, with her catering company, Kelsey Barnard Catering and restaurant KBC, nestled in the historic downtown area. With a book coming out soon and a new restaurant idea coming to fruition, we're lucky to have her get to chat here with Chef Pete, as the two discuss one of the keys to having a solid career and life: it's not about how you look to others, it's about doing the job and doing it right.

So, "Bonjour" and "Hey, y'all," come listen in and load up on all the fixins in this week's Raw Ingredients Podcast.

 

https://chefkbc.com/about
https://www.instagram.com/kelseybarnardclark/
https://www.eatkbc.com/
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