Whip Cream Salmon
Welcome to Whip Cream Salmon! Buckle up, fellow service industry survivors, because behind these kitchen doors, former line cooks are ready to dredge up some of the weirdest and wildest tales of restaurant life. This ain't your mama's Michelin-starred experience; this is a pirate ship on a booze cruise to the Island of Misfit Toys. So, grab a lukewarm beer, a scoop of today's family meal surprise, and get ready to relive the glory (and some of the horror) of those long, hard-fought service industry nights. Hosted by Brian Bastanza & Ronnie Sanchez.
contact: whipcreamsalmon@gmail.com
Whip Cream Salmon
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Summary
In this engaging conversation, hosts Ronnie and Brian explore a variety of topics ranging from Japanese baseball and cultural nuances to their recent experience with Szechuan cuisine. They delve into the differences between American and authentic Chinese food, share their favorite dishes from a recent dinner, and discuss the dynamics of working in a kitchen environment. The conversation also touches on the challenges of catering operations, planning for a wedding event, and the importance of having a structured catering menu. Finally, they express their excitement for an upcoming trip to Japan, highlighting the blend of culinary and cultural experiences. In this conversation, Ronnie and Brian discuss Ronnie's upcoming trip to Japan, including travel logistics, cultural experiences, and culinary adventures. They share insights on the challenges of planning a trip on short notice, the excitement of exploring Japanese culture, and the importance of investing in quality kitchen tools. The conversation also touches on humorous cooking disasters and practical cooking tips.
Chapters
00:00 Exploring Japanese Baseball and Cultural Contexts
01:59 Weekend Vibes and Sleep-In Stories
03:01 Szechuan Cuisine Experience
05:53 Diving into Regional Chinese Foods
08:53 Favorite Dishes from Szechuan Dinner
11:04 Kitchen Dynamics and Work Culture
14:03 Catering Operations and Challenges
17:58 Planning for a Wedding Catering Event
21:05 Building a Structured Catering Menu
23:59 Adapting to Client Requests in Catering
26:57 Excitement for Upcoming Japan Trip
35:02 Planning a Trip to Japan
39:02 Cultural Experiences in Japan
43:49 Travel Logistics and Accommodations
49:55 Cooking Disasters and Lessons Learned
55:39 Investing in Quality Kitchen Tools
What We Drank
Coffee!
Go Buy Some Knives!
https://www.korin.com/
https://www.chefknivestogo.com/
STAY CREAMY
