Collin Werner might only be 27, but don't let his age fool you. He's already worked in some of the most well-regarded kitchens in Omaha, now advancing to become the Chef de Cuisine at Au Courant. We run through Collin's career, assess the lessons he learned at different stops, discuss the value of culinary school, and more!

This episode is a deep dive into creativity, discipline, and what it really takes to succeed in a modern kitchen.

🌐 Learn more about Au Courant:
https://www.aucourantrestaurant.com/

This is a Hurrdat ONE Production. Hurrdat ONE is a podcast network and digital media production company based in Omaha, NE. Find more podcasts on the Hurrdat ONE Network by going to ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Hurrdat ONE Website⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ or visit ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Hurrdat ONE YouTube Channel⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠! 

Timestamps:

00:00:00 – Meet Chef Collin Werner (Au Courant)

00:00:57 – What Makes Au Courant Unique (New Menu Every Week)

00:02:30 – How the Team Creates Dishes Together

00:03:30 – What a Chef de Cuisine Actually Does

00:04:30 – Learning from Chef Ben Maides

00:05:00 – Inside the Weekly Tasting Menu Process

00:07:00 – Why Menu Structure Matters in Fine Dining

00:08:30 – A Dish He’s Most Proud Of

00:09:30 – Why Fine Dining Is Addicting

00:10:00 – How Hospitality Changes Your Perspective

00:11:30 – Staying Organized in a High-Pressure Kitchen

00:13:00 – Mentors Who Shaped His Career

00:14:00 – Should Chefs Read Reviews?

00:15:00 – How He Fell in Love with Cooking

00:16:30 – When Cooking Became a Career Path

00:17:30 – Starting Culinary School at Metro

00:18:30 – Culinary School vs Restaurant Experience

00:20:00 – From Dishwasher to Sous Chef

00:21:30 – What a “Stage” (Kitchen Tryout) Is Like

00:23:00 – Taking the Leap to V. Mertz

00:24:30 – “Comfortability Kills” Explained

00:25:30 – Why Au Courant Never Gets Comfortable

00:27:00 – Balancing Creativity with Weekly Menus

00:28:30 – Transitioning to Clean Slate (Work-Life Balance)

00:30:00 – Returning to Fine Dining (Au Courant)

00:31:30 – Becoming Chef de Cuisine at 27

00:33:00 – Managing People vs Cooking Food

00:34:30 – Cooking with Local Farms (On-Site Experience)

00:36:00 – Culinary Competitions & Staying Calm

00:37:30 – Always Saying Yes to New Opportunities

00:38:30 – Future Goals: Michelin-Star Kitchens

00:39:30 – What Guests Don’t Understand About Restaurants

00:40:30 – Why He Loves the Industry

#RestaurantHoppen #ChefLife #OmahaEats #FineDining #CulinaryCreativity

Learn more about your ad choices. Visit megaphone.fm/adchoices