Let Them Have Their Soggy Fries

08/01/18 • 18 min

1 Listener

Are over-the-top food trends trumping taste?

Should restaurants accommodate their customers, even when it means making their food worse?

Host Corey Mintz joins buds David Ginsberg, Hassel Aviles, and Monte Wan, to talk trends, taste, and the challenge of serving up authentic Thai food, at Wan's restaurant, Khao San Road.

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This episode is sponsored by Foodora, Canada's #1 food delivery app.

See omnystudio.com/listener for privacy information.

Hosted on Acast. See acast.com/privacy for more information.

Are over-the-top food trends trumping taste?

Should restaurants accommodate their customers, even when it means making their food worse?

Host Corey Mintz joins buds David Ginsberg, Hassel Aviles, and Monte Wan, to talk trends, taste, and the challenge of serving up authentic Thai food, at Wan's restaurant, Khao San Road.

—

This episode is sponsored by Foodora, Canada's #1 food delivery app.

See omnystudio.com/listener for privacy information.

Hosted on Acast. See acast.com/privacy for more information.

Previous Episode

Slaughtered With Love And Care

Suzanne Barr found out she was pregnant the day she opened her restaurant. Then came the real problem: landlords so unhinged she had to call the cops on them.

Danny McCallum was a radical environmentalist whose roommates were BLOWN UP (possibly by the FBI). He’s now the chef of a steakhouse that serves $1200 steaks.

Host Corey Mintz sits down to talk about beef and the ethics of cooking it, and both chefs realize that they’d each been vegan for 9 years.

Life is full of surprises. So is this episode of Taste Buds.

You can catch Suzanne cooking at the Sand and Pearl Oyster Bar in Prince Edward County, and if it’s steak you’re hungry for, Danny’s got you covered at Jacobs & Co. Steakhouse in Toronto.

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Illustration by Lily Snowden-Fine.

Taste Buds is sponsored by Foodora, Canada’s #1 food delivery app.

See omnystudio.com/listener for privacy information.

Hosted on Acast. See acast.com/privacy for more information.

Next Episode

Squid Tentacles And Chicken Feet

Should aspiring chefs go to culinary school? How do you ask for a raise when you’re earning less than minimum wage? What's 'the mandatory fourteen'?

Braden Chong and David Schwartz are young cooks sweating out long, back-breaking days. And they eat a lot. Along with other young cooks in Toronto, they document their high-carb staff meals and late night eats on Budsnacks, a communally shared Instagram account

Host Corey Mintz joins Braden and David on a double-breakfast eating spree—jumping from a mountain of chicken feet and turnip cakes at Dim Sum King to more fancified plates cooked up by Schwartz at his new restaurant, Omaw — where they talk about learning how to avoid being exploited by chefs, and then, how to avoid exploiting cooks once you become the chef. Basically: how to grow up and survive in the restaurant industry, while eating your weight in dumplings.

Illustration by Deshi Deng.

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This episode is sponsored by Foodora, Canada’s #1 food delivery app.

See omnystudio.com/listener for privacy information.

Hosted on Acast. See acast.com/privacy for more information.