29 min listen
Episode 365: Cheese in the Professional Kitchen: Can chefs and line cooks save the artisan cheese industry?
FromCutting the Curd
Episode 365: Cheese in the Professional Kitchen: Can chefs and line cooks save the artisan cheese industry?
FromCutting the Curd
ratings:
Length:
37 minutes
Released:
Jan 21, 2019
Format:
Podcast episode
Description
Cheese-focused culinary specialist, Rachel Freier, joins Elena in studio. Rachel’s experience working with chefs and culinary students reveals that, unlike truffles or prime cuts of meat, specialty cheese is woefully misunderstood by back-of-house staff. Undaunted by the learning curve, Rachel is committed to changing how cheese is thought of—and handled—in the restaurant kitchen.
Released:
Jan 21, 2019
Format:
Podcast episode
Titles in the series (100)
Episode 1: Nathalie Jordie, Jeanne Carpenter & Bill Schlinsog: Anne Saxelby speaks about National Dairy Month and Wisconsin Cheese with Jeanne Carpenter Author of the blog www.cheeseunderground.blogspot.com and Bill Schlinsog, a Veteran Cheese and Butter Grader for the Wisconsin State Department of Agriculture. by Cutting the Curd