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How Chef Dave Beran Prepped Hollywood Stars for FX’s The Bear
Manage episode 437840184 series 2939211
Auguste Escoffier School of Culinary Arts에서 제공하는 콘텐츠입니다. 에피소드, 그래픽, 팟캐스트 설명을 포함한 모든 팟캐스트 콘텐츠는 Auguste Escoffier School of Culinary Arts 또는 해당 팟캐스트 플랫폼 파트너가 직접 업로드하고 제공합니다. 누군가가 귀하의 허락 없이 귀하의 저작물을 사용하고 있다고 생각되는 경우 여기에 설명된 절차를 따르실 수 있습니다 https://ko.player.fm/legal.
In today's episode, we chat with Dave Beran, chef and owner of Pasjoli, a James Beard Award Finalist for Best New Restaurant, celebrated for its classic French cuisine and fresh California produce.
Chef Dave’s culinary rise began in Chicago, where he worked at MK, Tru, and Alinea, eventually becoming Chef de Cuisine. He later opened Next, earning 14 four-star Chicago Tribune ratings and a James Beard Award. In 2017, Dave moved to Los Angeles, opening Dialogue, which earned a Michelin star and was named one of America’s Best New Restaurants by GQ. By 2019, he launched Pasjoli, cementing his status as a leading culinary innovator.
Join us as we explore Chef Dave's experiences in launching world-class restaurants, how he develops cutting-edge menu items, and his involvement with the hit TV show, FX’s The Bear.
챕터
1. How Chef Dave Beran Prepped Hollywood Stars for FX’s The Bear (00:00:00)
2. Half-Asleep Marathons (00:02:17)
3. Training Actors in the Kitchen (00:04:25)
4. An Authentic Kitchen (00:08:22)
5. Foundation and Technique (00:13:24)
6. A Crash Course in French Cooking (00:16:59)
7. The Reality of Opening a Restaurant (00:22:18)
8. A Balance of Innovation and Practicality (00:25:38)
9. Change Brings Creativity (00:29:25)
10. A Variety of Experiences (00:32:36)
11. The Heart of Seline (00:35:27)
12. Storytelling with Food (00:39:04)
13. Chef Dave Beran's Ultimate Dish (00:42:24)
14. Understanding Beverages - and the Best Bands (00:44:33)
116 에피소드
공유
