Ep. 52 Jason Saxby (Raes on Wategos)
We chat about Jason's brief stint cooking at the Olympics, the good timing between being a fresh chef to a new team and integrating into a kitchen, writing prep lists on the back of dockets and being upgraded to a premium recipe folder; plus the importance of developing a strong relationship between local suppliers and growers. Also, what happens if you pull your tweezers out at the Ledbury? And why are Per Se going through so much baking paper per week?
The Roots Hospitality podcast is proudly supported by Sydney Direct Fresh Produce. The fruit and vegetable providore led by Luke Kohler, who has been supplying to Sydney restaurants and venues for more then 20 years and still smashing it out today.
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Roots Hospitality theme by me, with music from Ill Kitchen titled 'The Return.
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Kenneth and I sat down to chat about Noma finally receiving it’s third hat after 17 years, being able to recognise the chefs who have worked at The French Laundry or Per Se because of their idiosyncrasies during service (like not making a sound during prep, or not putting metal on metal benches...