Chef Corso, owner of OutdoorEats and outdooreats.com sits down by the campfire in St. Genevieve Missouri at Hawn State Park for a conversation about his career in cooking. We talked about his love for food and the family members that helped him along the way. Chef Corso dove into the culinary school experience and his different jobs in the food industry. After leaving a career in the test kitchens at Starbucks, Corso took a chance on himself and his passion for cooking outside. He built his own brand, website, cookbooks and started launching content. He’s developed over 200 recipes that are tested by campers like us and added to his meal plans. I loved learning about how he comes up with recipes and adapts them to the trail. We even spent time talking about how we each overcame our nerves of launching new channels. Chef Corso and I also made a video about our backpacking trip. Check it out here: Chef Corso and I Went Backpacking All of Chef Corso’s meals are 10 ingredients or less, 30minutes or less, no pre prepping, no dehydrating and weigh close to or even less than the dehydrated alternative. All of the recipes are also organized by dietary restrictions and styles of meals. We also talked about the types of ingredients he loves for outdoor cooking and where he likes to source his ingredients from. Chef Corso asked me really fun ranking question that you’ll hear at about 50 minutes in and I’ll be using this question for the rest of my life.