Cooking is part of HI Marley CPO Jonathan Tushman’s DNA. While the rest of us were struggling with pandemic sourdoughs, he was serving up multi-cultural culinary delights for his friends and family. From spatchcocking a wet-brined bird for a Thanksgiving feast to week night dinners with his Korean-style Mapo Tofu, hear how Jonathan keeps calm and cooks on with dishes that celebrate his mixed-race family and their cultural heritage.

Highlights:

• One: No Experience Kneaded: Your culinary journey could start anywhere. For Jonathan Tushman, it started with bread.
• Two: Shop So You Chop: The secret to learning a a new cuisine is to start with properly stocking your pantry.
• Three: Practice Makes Delicious: Practice, repetition, and constant tweaking take your initial attempts at a new dish to ultimate success in the kitchen.
• Four: Unctuous Flavor: It’s time to stop worrying and love MSG.

Jump Into the Conversation:

[08:54] Korean chili flakes and gochujang make delicious meals. 
[16:42] How to clean carbon steel pans with bamboo and oil. 
[19:25] Cooking is the perfect transition between work and home. 
[35:56] Jonathan shares his inspiring books and online resources to get your kitchen up to speed.