Dec 12, 2017
Joel is a Connecticut Chef who has been working in the restaurant industry for the better part of 15 years. Joel just recently opened up his own restaurant, Grano Arso in the quiet, quaint village of Chester. Joel brought me a copy of this weeks menu and we analyze the ins and outs of pasta making, the benefits of seasonal and frequent menu change and menu construction. Joel and I talk a bit about customer service, the "nose to tail" and "waste nothing" approaches to cooking and the importance of the term "locally sourced." Joel and I talk a bit about his time as a young hardcore show goer and then we speak on the advantages and disadvantages of the TV cooking show world. Intro/Outro music is provided by Erik Lamb with his track titled, Kiss the Ring.