[Left: Aaron Webster. Right: Remi Williams - previous episode here]
It is all too easy to romanticise the world of cheffing. Whether it is nostalgia for our grandmother’s cooking or the damned genius in the kitchen our shared cultural psyche reserves a special place for the world of food. What I love about this conversation with Aaron is how much he throws the fairytale out of the window.
Aaron’s experience getting into the cheffing world is fairly typical: catering college, followed by a placement at a Michelin starred restaurant, teaming up with Remi and then founding Smoke and Salt.
We discuss the details of what exactly that entails. It will be useful to anyone thinking about getting into cheffing and paints a cautionary tale of what to expect.
For anyone curious about the studies mentioned in the podcast you can find them here and here.
Part II will follow in another couple of weeks.
Happy Listening.
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