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Loved this episode? Leave us a review and rating on Apple Podcasts or Follow Us on Spotify or your favorite podcasting platform. Find ITPC here Instagram: @insidethepressurecooker YouTube: @insidethepressurecooker Twitter: @chadkelley (I'm rarely on twitter now) Patreon: @Insidethepressurecooker Feedback: Email me! Website: https://insidethepressurecooker.com

Loved this episode? Leave us a review and rating on <a href="https://podcasts.apple.com/us/podcast/inside-the-pressure-cooker/id1646686001" rel="noopener noreferrer">Apple Podcasts</a> or Follow Us on <a href="https://open.spotify.com/show/6jUjTaL7RACp3TkreugAvK" rel="noopener noreferrer">Spotify</a> or your favorite podcasting platform.Find ITPC hereInstagram:<a href="https://instagram.com/insidethepressurecooker/" rel="noopener noreferrer"> @insidethepressurecooker</a>YouTube:<a href="https://www.youtube.com/channel/UCEtmjWQJTo3a9ouSjdqIzWw" rel="noopener noreferrer"> </a><a href="https://www.youtube.com/channel/UCEtmjWQJTo3a9ouSjdqIzWw" rel="noopener noreferrer">@insidethepressurecooker</a>Twitter:<a href="https://twitter.com/ChadKelley" rel="noopener noreferrer"> </a><a href="https://twitter.com/ChadKelley" rel="noopener noreferrer">@chadkelley</a> (I'm rarely on twitter now)Patreon:<a href="https://patreon.com/Insidethepressurecooker" rel="noopener noreferrer"> </a><a href="https://patreon.com/Insidethepressurecooker" rel="noopener noreferrer">@Insidethepressurecooker</a>Feedback:<a href="https://app.redcircle.com/shows/e3ffb4d8-ac91-4e76-a7a3-015a21c32b9b/ep/chad@insidethepressurecooker.com" rel="noopener noreferrer"> </a><a href="https://app.redcircle.com/shows/e3ffb4d8-ac91-4e76-a7a3-015a21c32b9b/ep/chad@insidethepressurecooker.com" rel="noopener noreferrer">Email me!</a>Website:<a href="https://insidethepressurecooker.com/" rel="noopener noreferrer"> </a><a href="https://insidethepressurecooker.com/" rel="noopener noreferrer">https://insidethepressurecooker.com</a>

Defining Culinary Identity, Part 1

The life of a cook is intense. On any given day someone can, and will, explode from the constant pressure. So why do people want to be a chef? The pay sucks, you work in a hostile environment, and the pressure to deliver is beyond measurable. Because it is in our blood. We are drawn to it and for some sick reason, we feed on it. Sometimes though, when it finally consumes us. We lose.These are the stories of the people that keep kitchens running. Their struggles and their victories.

Education

Arts

Self-Improvement

Food

The life of a cook is intense. On any given day someone can, and will, explode from the constant pressure. So why do people want to be a chef? The pay sucks, you work in a hostile environment, and the pressure to deliver is beyond measurable. Because it is in our blood. We are drawn to it and for some sick reason, we feed on it. Sometimes though, when it finally consumes us. We lose. These are the stories of the people that keep kitchens running. Their struggles and their victories.

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Defining Culinary Identity, Part 1

Defining Culinary Identity, Part 1