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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.
đ Learn more about Au Courant:
https://www.aucourantrestaurant.com/
This is a Hurrdat ONE Production.âŻHurrdat ONE is aâŻpodcast network andâŻdigital media production company based in Omaha, NE. Find more podcasts on the Hurrdat ONE Network by going toâŻâ â â â â â â â â â â â â Hurrdat ONE Websiteâ â â â â â â â â â â â â  or visitâŻâ â â â â â â â â â â â â Hurrdat ONE YouTube Channelâ â â â â â â â â â â â â !Â
Timestamps:
00:00:00 â Meet Chef Collin Werner (Au Courant)
00:00:57 â What Makes Au Courant Unique (New Menu Every Week)
00:02:30 â How the Team Creates Dishes Together
00:03:30 â What a Chef de Cuisine Actually Does
00:04:30 â Learning from Chef Ben Maides
00:05:00 â Inside the Weekly Tasting Menu Process
00:07:00 â Why Menu Structure Matters in Fine Dining
00:08:30 â A Dish Heâs Most Proud Of
00:09:30 â Why Fine Dining Is Addicting
00:10:00 â How Hospitality Changes Your Perspective
00:11:30 â Staying Organized in a High-Pressure Kitchen
00:13:00 â Mentors Who Shaped His Career
00:14:00 â Should Chefs Read Reviews?
00:15:00 â How He Fell in Love with Cooking
00:16:30 â When Cooking Became a Career Path
00:17:30 â Starting Culinary School at Metro
00:18:30 â Culinary School vs Restaurant Experience
00:20:00 â From Dishwasher to Sous Chef
00:21:30 â What a âStageâ (Kitchen Tryout) Is Like
00:23:00 â Taking the Leap to V. Mertz
00:24:30 â âComfortability Killsâ Explained
00:25:30 â Why Au Courant Never Gets Comfortable
00:27:00 â Balancing Creativity with Weekly Menus
00:28:30 â Transitioning to Clean Slate (Work-Life Balance)
00:30:00 â Returning to Fine Dining (Au Courant)
00:31:30 â Becoming Chef de Cuisine at 27
00:33:00 â Managing People vs Cooking Food
00:34:30 â Cooking with Local Farms (On-Site Experience)
00:36:00 â Culinary Competitions & Staying Calm
00:37:30 â Always Saying Yes to New Opportunities
00:38:30 â Future Goals: Michelin-Star Kitchens
00:39:30 â What Guests Donât Understand About Restaurants
00:40:30 â Why He Loves the Industry
#RestaurantHoppen #ChefLife #OmahaEats #FineDining #CulinaryCreativity
Learn more about your ad choices. Visit megaphone.fm/adchoices
By Hurrdat Media4.8
8484 ratings
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.
đ Learn more about Au Courant:
https://www.aucourantrestaurant.com/
This is a Hurrdat ONE Production.âŻHurrdat ONE is aâŻpodcast network andâŻdigital media production company based in Omaha, NE. Find more podcasts on the Hurrdat ONE Network by going toâŻâ â â â â â â â â â â â â Hurrdat ONE Websiteâ â â â â â â â â â â â â  or visitâŻâ â â â â â â â â â â â â Hurrdat ONE YouTube Channelâ â â â â â â â â â â â â !Â
Timestamps:
00:00:00 â Meet Chef Collin Werner (Au Courant)
00:00:57 â What Makes Au Courant Unique (New Menu Every Week)
00:02:30 â How the Team Creates Dishes Together
00:03:30 â What a Chef de Cuisine Actually Does
00:04:30 â Learning from Chef Ben Maides
00:05:00 â Inside the Weekly Tasting Menu Process
00:07:00 â Why Menu Structure Matters in Fine Dining
00:08:30 â A Dish Heâs Most Proud Of
00:09:30 â Why Fine Dining Is Addicting
00:10:00 â How Hospitality Changes Your Perspective
00:11:30 â Staying Organized in a High-Pressure Kitchen
00:13:00 â Mentors Who Shaped His Career
00:14:00 â Should Chefs Read Reviews?
00:15:00 â How He Fell in Love with Cooking
00:16:30 â When Cooking Became a Career Path
00:17:30 â Starting Culinary School at Metro
00:18:30 â Culinary School vs Restaurant Experience
00:20:00 â From Dishwasher to Sous Chef
00:21:30 â What a âStageâ (Kitchen Tryout) Is Like
00:23:00 â Taking the Leap to V. Mertz
00:24:30 â âComfortability Killsâ Explained
00:25:30 â Why Au Courant Never Gets Comfortable
00:27:00 â Balancing Creativity with Weekly Menus
00:28:30 â Transitioning to Clean Slate (Work-Life Balance)
00:30:00 â Returning to Fine Dining (Au Courant)
00:31:30 â Becoming Chef de Cuisine at 27
00:33:00 â Managing People vs Cooking Food
00:34:30 â Cooking with Local Farms (On-Site Experience)
00:36:00 â Culinary Competitions & Staying Calm
00:37:30 â Always Saying Yes to New Opportunities
00:38:30 â Future Goals: Michelin-Star Kitchens
00:39:30 â What Guests Donât Understand About Restaurants
00:40:30 â Why He Loves the Industry
#RestaurantHoppen #ChefLife #OmahaEats #FineDining #CulinaryCreativity
Learn more about your ad choices. Visit megaphone.fm/adchoices

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