Food Connection

Today we chat with The Chew’s Carla Hall (who happens to be one of Pascal’s former students.) Pascal also recalls some of his favorite memories of the innovative Chef Jean Louis Palladin. Food Connection is brought to you by Classic Cooking Academy http://www.ccacademy.edu

From dinner with Salvador Dali, to spending time in the French army jail – this episode is full of some of Pascal’s best stories. (Or the ones that he can repeat.) http://www.ccacademy.edu

We’ve got all your Thanksgiving dinner questions answered this week.  Lou gives us all the tips from your turkey to the pie crusts! Food Connection is brought to you by Classic Cooking Academy http://www.ccacademy.edu

Tasting stars… this week Pascal tells us all about champagne.  From the history, to production, to food pairings, we cover it all! http://www.ccacademy.edu

We talk about everything from sugar & fat to Yelp “critics.”  Then we sit down with Chef Beau MacMillan (Iron Chef America, Next Iron Chef, Worst Cooks in America) to discuss the issues we currently face in the restaurant industry, his humble beginnings, and the Arizona Cardinals.

Bad service stories make the best stories; don’t they? We share a few of our favorites, and talk with Chef Tracy Dempsey. http://www.ccacademy.edu http://www.tracydempseyoriginals.com/

We discuss Bon Appetit’s Top 10 Best New Restaurants and sit down with Jeff Kraus from Crepe Bar.  Pascal tells us why the French don’t eat sandwiches and Lou teaches how to properly cook a piece of fish. http://www.ccacademy.edu http://crepe-bar.com

Pascal shares his favorite Michel Richard memories, and we chat with Gio Osso – Chef of Virtu Honest Craft and Nico Heirloom Kitchen.

This week, we talk about the industry problem of food waste, and what can be done to help remedy it. We also talk with Chef Cory Oppold and Jabari Corbin from Atlas Bistro!

www.ccacademy.edu

www.atlasbistrobyob.com

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