Coffee with Scoolinary

In this episode of the Scoolinary podcast, we sip a smooth black coffee tempered with a piece of ice with Jiho Kim, a self-taught pastry chef and entrepreneur who scored a Michelin star for his inventive riffs on familiar Korean dishes. When he felt that he could learn no more from pastry after making one too many crème brûlées and molten chocolate cakes, he went hunting for his next challenge, which ran headfirst into the COVID pandemic. Whereas others faced challenges, Jiho found huge opportunities that took his career in a new direction. Or maybe it'd more accurate to say that he created opportunities through his fearless embrace of new experiences, his confident ability to blend ingredients, and his finely tuned skills for working with hydrocolloids. You be the judge, but also listen to what Jiho has to say about tipping, how to stay competitive in the restaurant business, and what pastry skills are necessary for the professional chef. Plus, you'll never believe what else he fits into his 16-hour workday.Jiho Kim is a rare chef in New York City's dining scene, as you will find out. Maybe he wouldn't describe himself that way but in this instance, actions truly are louder than words.If you want to know more about us, go to https://www.scoolinary.net/?utm_source=podcastWe are waiting for you on our social networks:Instagram: https://www.instagram.com/scoolinary_en/ Facebook: https://www.facebook.com/Scoolinary Jiho's online course, Modern Korean Cuisine, is coming up in April so be sure to check out Scoolinary's coming soon page at https://www.scoolinary.com/coming-soon

Today in this episode of the Scoolinary podcast, we have a hot coffee with Branden Lewis, chef and faculty member at Johnson & Wales University in Providence, R.I. (USA). Branden helped spearhead the development of the Sustainable Food Sytems major and Culinary Sustainability minor, which is the first program of its kind to focus on the culinary and pastry arts, in addition to agriculture, conservation, and health and nutrition. What Branden is teaching is an education of a different kind. He explains a little bit about what his students learn that helps position them as leaders in various sectors of the food universe. He tells us what the single, biggest challenge is to a more sustainable food system, and reveals who are the agents of change working toward solutions. For one of this classes, he takes his students to study abroad in a country whose citizens have a strong eco-literacy and stewardship mentality. You'll have to listen to the podcast to find out where that is."Influencer" seems too boring a word to describe someone whose impact gets regenerated with each new class he teaches. If "the hardest thing to open is a closed mind," Branden is the keyholder with an extraordinary ability to unlock his students' potential.If you want to know more about us, go to https://www.scoolinary.net/?utm_source=podcast We are waiting for you on our social networks:Instagram: https://www.instagram.com/scoolinary_en/ Facebook: https://www.facebook.com/Scoolinary Learn more about Branden Lewis on his JWU faculty page at https://www.jwu.edu/faculty/lewis-branden.html

Today in this episode of the Scoolinary podcast, we have a black coffee with Trigg Brown, cookbook coauthor and co-owner of Taiwanese American Win Son Restaurant and Win Son Bakery in Brooklyn, NY. Listen up because you might be suprised by his career trajectory — it's missing something that seems fundamental to becoming a professional chef. He shares how he's adapted Taiwan's storied cuisine to create his style of Taiwanese American fusion cuisine along with his business partner, Josh Ku. He's also shared some accessible recipes through his Scoolinary course, which will be available next week, and he tells you which one you should start with. He also reveals what his goal was when he and Josh opened Win Son in New York's cutthroat culinary landscape. So far business has been good, which is proven not by what the people say but by what Trigg and Josh are about to do next.If you want to know more about us, go to https://www.scoolinary.net/?utm_source=podcast We are waiting for you on our social networks:Instagram: https://www.instagram.com/scoolinary_en/ Facebook: https://www.facebook.com/Scoolinary Trigg's online course, Taiwanese American Fusion Cuisine, is coming soon in March, you won't want to miss it! https://www.scoolinary.com/coming-soon

Today in this episode of the Scoolinary podcast, we share a "work coffee" (americano with oat milk) with Anna Gordon, a project-manager-turned-pastry-chef who's almost literally made it her business to enchant her customers with cookies that range from classic to irresistably creative. She explains how not to take food too seriously (in the very serious business of food) and reveals the inner compass that guides her as a professional chef. She also tells us the one rule that can be bent but not broken when it comes to sweet creations. We get a little preview of what's coming to her cookie company, The Good Batch, based in Brooklyn, NY (listen closely to learn how to recreate her Valentine's Day Charm Cookie in your own kitchen) and she explains what makes the cookies in her Scoolinary course distinctly American. Cookies are really plated desserts in hand-held format, according to Anna, so get inspired to spin off some cookie creations of your own!If you want to know more about us, go to https://www.scoolinary.net/?utm_source=podcastWe are waiting for you on our social networks:Instagram: https://www.instagram.com/scoolinary_en/ Facebook: https://www.facebook.com/Scoolinary You can get more information about Anna's online course, American Cookies, at https://www.scoolinary.com/?post_type=sfwd-courses&p=491538

In this episode of the Scoolinary podcast, we knock back several coffees with Micha Schäfer, Michelin-starred chef at Nobelhart & Schmutzig in Berlin and unrelenting activist who's changing the way people think about food. Forget "farm to fork" and learn instead "vocally local" and "conscious reduction" and what they've done to the Berlin food scene under Micha's watch. He also names the one thing that will have the most impact on food culture where you are. Few chefs are as intimate with their ingredients as Micha is, so pay attention because what he has to say about sourcing ingredients is vital advice for anyone who cares about eating. He's captive to the highest quality products, which is excellent news for both his diners and for us because he reveals how to tell if something is really (really) good.Grab a coffee and get ready to take notes from one of the world's most impactful chefs.If you want to know more about us, go to https://www.scoolinary.net/?utm_source=podcastWe are waiting for you on our social networks:Instagram: https://www.instagram.com/scoolinary_en/Facebook: https://www.facebook.com/ScoolinaryYou can get more information about Micha's online course, Preserving Techniques in Modern Cuisine, at https://www.scoolinary.com/courses/preserving-techniques-in-modern-cuisine

In this episode of the Scoolinary podcast, we get going with a flat white coffee with Damien Wager, a self-made pâtissier and business entrepreneur whose Edible Art patisseries can be found throughout England. To indulge in any of his sensational pastries is to invite a "perplexing" dilemma, which is part of his successful business model. Homeless at one point in his life, he goes into great depth as to why he aims to be the most marketable pastry chef as opposed to the best. He knows firsthand the stigma associated with accepting assistance and he explains what he's doing to address that on his terms. His artistic medium (pastry) is incredibly visual and his creations are nothing short of masterpieces, yet his reluctance toward social media kept him away at first. Find out who his first Instagram follower was (you may already know him) and how that helped his meteoric rise in the world of pastry.Damien Wager is one-to-watch — not only for his skills and talent in pastry, but also for his expanding business and why treating his team fairly matters so much to him.If you want to know more about us, go to https://www.scoolinary.net/?utm_source=podcastWe are waiting for you on our social networks:Instagram: https://www.instagram.com/scoolinary_en/Facebook: https://www.facebook.com/ScoolinaryYou can get more information about Damien's most recent online course, Lifelike Fruits and Nuts, at https://www.scoolinary.com/courses/lifelike-fruits-and-nuts

In this episode of the Scoolinary podcast, we indulge in a Southern sweet tea with Mason Hereford, a chef and entrepreneur based in New Orleans, La. (U.S.A.) His irreverent approach to cooking has earned him awards as well as a loyal following, but there's something even more vital that's scored him the respect of his friends and colleagues. A little more than a year after its opening, his first restaurant was voted "the Best New Restaurant" – you'll never guess what the initial investment was. Unrelated, he knows how to turn a loss into a win, which has helped him open two more restaurants in New Orleans. He's also a published cookbook author. His medium – sandwiches – offers infinite opportunities for creativity, which could overwhelm the simple sandwich until Mason puts it into greater perspective.Listen to this podcast to learn how Mason piles on the knowledge about sandwiches, the restaurant business, and all the layers in between.If you want to know more about us, go to https://www.scoolinary.net/?utm_source=podcastWe are waiting for you on our social networks:Instagram: https://www.instagram.com/scoolinary_en/ Facebook: https://www.facebook.com/Scoolinary You can get more information about Mason's online course, Flavor-packed Sandwiches, at https://www.scoolinary.com/courses/flavor-packed-sandwiches

In this episode of the Scoolinary podcast, we enjoy a soothing cup of masala chai with Anjalina Chugani, a chef, cookbook author and culinary guide who celebrates her ancestral southern Indian roots through her culinary style. As a trained quadra-cultural chef, Anjalina couldn't even cook this very basic staple when she started her culinary journey. She'll tell you what that is and why she wants people to know this about her. She'll also explain how she helps people overcome their fear of using spices and what's the secret to skillfully incorporating them into dishes. She introduces the holistic science of Ayurveda and gives some examples on how it's intimately related to food (hint: it's not about what you eat).If you're curious about some of the deeper meanings of Indian cuisine, this episode is not to be missed!If you want to know more about us, go to https://www.scoolinary.net/?utm_source=podcast We are waiting for you on our social networks:Instagram: https://www.instagram.com/scoolinary_en/Facebook: https://www.facebook.com/ScoolinaryYou can get more information about Anjalina's most recent online course, Indian Party, at https://www.scoolinary.com/courses/indian-party

In this episode of the Scoolinary podcast, we rev up with an espresso with Intu-On Kornnawong, an environmental scientist from northern Thailand who followed her passion and became a professional chef. Inventive, adaptive, and formally trained, she quickly found and created opportunities for herself up and down the California (U.S.) coast. When she decided to return to her roots, it wasn't enough for her to simply prepare and cook Thai food, as an entrepreneur, she wanted to both elevate it and make it accessible to a broader audience. She explains how she did that and she lays out a compelling argument for why professional training is necessary in restaurants.The story of immigrant influences on the cusine of the United States is one that never gets old. Intu-On's story takes you on a culinary adventure to see how greatness is made in the kitchen.If you want to know more about us, go to https://www.scoolinary.net/?utm_source=podcast We are waiting for you on our social networks:Instagram: https://www.instagram.com/scoolinary_en/Facebook: https://www.facebook.com/ScoolinaryYou can get more information about Intu-On's online course about Thai Cuisine at https://www.scoolinary.com/courses/thai-cuisine

In this episode of the Scoolinary podcast, we tailor our coffee selection to our mood and to the season with Hardeep Rehal, an award-winning innovator in the world of cocktails. At the forefront of fusing gastronomy and cocktail culture to forge his in-demand career, Hardeep explains how he integrated his engineering studies with Copenhagen's vibrant bar scene to become a three-time Danish national bartending champion. But he's more than a bartender, which he attempts to define because what he does goes way beyond mixing things together and serving people. He reveals one of the biggest gaps in his industry and what the challenges are around it, and how he plans to bridge that gap.Cocktails — as you will learn — are not what they once were. In fact, they'll never be the same again, thanks to Hardeep and his singular approach to this centuries-old craft.If you want to know more about us, go to https://www.scoolinary.net/?utm_source=podcast We are waiting for you on our social networks:Instagram: https://www.instagram.com/scoolinary_en/Facebook: https://www.facebook.com/ScoolinaryYou can get more information about Hardeep's online course about Flavor Pairings in Cocktails at https://www.scoolinary.com/courses/flavor-pairings-in-cocktails