Inside The Pressure Cooker
By Chad Kelley
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Image by Chad Kelley
Category: Food
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Episodes: 36
Description
The life of a cook is intense. On any given day someone can, and will, explode from the constant pressure. So why do people want to be a chef? The pay sucks, you work in a hostile environment, and the pressure to deliver is beyond measurable. Because it is in our blood. We are drawn to it and for some sick reason, we feed on it. Sometimes though, when it finally consumes us. We lose.
These are the stories of the people that keep kitchens running. Their struggles and their victories.
| Episode | Date |
|---|---|
|
Culinary Crossroads
|
Apr 25, 2023 |
|
Defining Culinary Identity>>> Part 3
|
Apr 13, 2023 |
|
Defining Culinary Identity:: Part 2
|
Apr 12, 2023 |
|
Defining Culinary Identity, Part 1
|
Apr 11, 2023 |
|
Part 3 of 3:: Rapid Fire Wrap Up
|
Apr 06, 2023 |
|
Part 2 of 3:: Rapid Fire... kind of
|
Apr 05, 2023 |
|
Part 1 of 3:: Rapid Fire... kind of
|
Apr 04, 2023 |
|
Chef Rant Part 2: Social Media Bullshit
|
Mar 28, 2023 |
|
Chef Rant - Media Sensationalizing The Chef, from hero to public enemy
|
Mar 21, 2023 |
|
The Mind of a Chef -not the show, but how we think and operate
|
Mar 14, 2023 |
|
Time to get in Trouble... Let's Talk Culinary School
|
Mar 07, 2023 |
|
Part 2: Comparing Chefs: Chef Josh Morris: From Microwave to Mastering Delegation
|
Feb 28, 2023 |
|
Part 1: Comparing Chefs: Josh Morris Grills Me On My Career Journey
|
Feb 21, 2023 |
|
Art vs. Sustenance w/Josh Morris: Exploring the Fine Dining Phenomenon
|
Feb 07, 2023 |
|
Eric Hasse, Part 2:The Rise Through Meritocracy in the Pressure Cooker
|
Jan 18, 2023 |
|
Eric Hasse: Tales from a Life of Cooking, Chaos & Caviar
|
Jan 17, 2023 |
|
Kaitlynn Wood's Fight for Mental Health and Therapy
|
Jan 11, 2023 |
|
Kaitlynn Wood: A Survivor of Abuse and the Pirate Era in the Restaurant Industry
|
Jan 10, 2023 |
|
Steve Lawson Part 2: Overplayed and Undervalued
|
Jan 04, 2023 |
|
Steve Lawson Part 1: Career Progression from the Dish Pit to Leading the Line
|
Jan 03, 2023 |
|
Ariel Guivisdalsky, Part 2: Local vs Imported Foods
|
Dec 27, 2022 |
|
Ariel Guivisdalsky, Part 1: What is a Chef?
|
Dec 27, 2022 |
|
Austin Maynard: Achieving Your Dreams in the Face of Adversity
|
Dec 20, 2022 |
|
Riley Redfearn: Chef Riley's Journey from Fast Food to Fine Dining
|
Dec 13, 2022 |
|
Mario Orozco
|
Dec 06, 2022 |
|
Suki Otsuki
|
Nov 29, 2022 |
|
Gratitude
|
Nov 23, 2022 |
|
Chef Hanalei Souza "Lady Line Cook"
|
Nov 22, 2022 |
|
Cooking for the Soul not the Theater
|
Nov 16, 2022 |
|
Chef Rich Vana
|
Nov 15, 2022 |
|
Pork Belly & Bacon Madness Rant
|
Nov 10, 2022 |
|
Chef Jeff Platt
|
Nov 08, 2022 |
|
Steak Temperatures: It is not that hard, but yet it is....
|
Nov 03, 2022 |
|
Chef Josh Morris
|
Nov 01, 2022 |
|
Chef Patrick Stark
|
Nov 01, 2022 |
|
Episode 0: Introduction
|
Sep 23, 2022 |