Sowing the seeds for the future of the culinary industry. Wendy Mah and Jason Inniss, Chef Pod hosts and GBCCHCA faculty joined by special guests, take a deep dive into topics affecting our industry today. Topics like health and well-being in the kitchens, gender and race dynamics, plant-based meats and ethical butchery, and so much more.
All content for Chef Pod is the property of GBC CHCA and is served directly from their servers
with no modification, redirects, or rehosting. The podcast is not affiliated with or endorsed by Podjoint in any way.
Sowing the seeds for the future of the culinary industry. Wendy Mah and Jason Inniss, Chef Pod hosts and GBCCHCA faculty joined by special guests, take a deep dive into topics affecting our industry today. Topics like health and well-being in the kitchens, gender and race dynamics, plant-based meats and ethical butchery, and so much more.
This week, Chef Pod is joined by Sean Brock, founder chef of award-winning Husk Restaurants, chef-owner of Audrey in Nashville, and author of several best-selling cookbooks.
You may recognize Brock from TV shows such as 'Chefs' Table' and 'Mind of a Chef'.
Chef Pod
Sowing the seeds for the future of the culinary industry. Wendy Mah and Jason Inniss, Chef Pod hosts and GBCCHCA faculty joined by special guests, take a deep dive into topics affecting our industry today. Topics like health and well-being in the kitchens, gender and race dynamics, plant-based meats and ethical butchery, and so much more.
