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In episode two, I'll share my origin story, realize I've made two soups in one week again, implore you to become comfortable with a knife and give you all my tips for making every produce item last as long as possible. Additionally, I'll encourage you to give blanching a try and give you some simple, actionable tips for elevating your meals. Please enjoy! xoxo

ACKNOWLEGMENTS

Theme music by Paul Neil // @katzulhuproductions

Rebel Chef logos and branding by Dusty Buyck // [email protected]

PSA Commercial Music// Hopping Trains by Nathan More free on YouTube 

DISCLAIMERS

I am not a medical or psychiatric professional (though I play both on television). Any advice offered is that of a humble human and nothing more.

This show contains colorful, adult language.

LINKS N THINGS

Local Restaurant Menus

Thai Cafe Downers Grove

Chiba Japanese in Darien

Recipes

Cauliflower Tacos al Pastor

Traditional Dashi Stock

Minestrone/Vinaigrette/Pan Sauce Framework

Resources

Mama Eats Plants

The Intrepid Gourmet

How to Season like a Pro

My Knives

This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit rebelchef.substack.com