Welcome to episode 1 of our Athletes in the Kitchen Series with Chef John Kolar, Culinary Development Chef at The Fueling Edge, our healthy meal service in Cary, NC!
We'll be dropping a new episode the first Tuesday of every month focusing on different ways of helping athletes and busy professionals purchase, prepare and cook delicious, healthy and high-performance meals and snacks.
First, meet Chef John and hear about his journey from a dishwasher to going to French Classical Culinary School to cooking healthy food at Apple, Inc and for several renowned chefs. We're pretty lucky to have him on our team creating healthy dishes (if you haven't tried his Smokey Chili yet, you need to get it!).
In today's episode, we talk about how to get more omega-3 fatty acids in our diet via fish like salmon, cod and tuna.
-->Learn why frozen fish is not a bad thing and why you should speak with your fish monger or butcher (and why they want to talk to you!)
-->Learn how to store fish properly (this tip is great!) and how to avoid common cooking mistakes
-->Learn what that "white gunk" is when cooking salmon and how you can cook your fish to look "prettier" and more visually appealing
-->Learn how to cook fish in the oven, on the stovetop or on the grill and why your heat is critical
-->Learn how to tell when your fish is cooked properly
-->Chef John shares his favorite seasonings for salmon (hint: he gives a brine recipe)
-->Learn why simple is sometimes better
-->Chef John recommends some places to purchase fish (it's not as exotic as you might assume)
-->John talks about his favorite way to cook fish (hint: it involves tuna) and the "west coast" ways of eating his favorite vegetable
(Please forgive John's audio! Next time, we'll be recording in a socially-distanced studio to get better audio)
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