Unlocking the Secrets of Homemade Stock with Chef Ian Groesbeck

In this episode of the Okayest Cook Podcast, host Chris Whonsetler sits down with Chef Ian Groesbeck to discuss the art of making homemade stock. They cover techniques for reducing food waste, the benefits of using homemade stock over store-bought, and practical tips for incorporating stock into various dishes. Chef Ian shares his expertise from working in fine dining to running a private catering business near Park City, Utah, emphasizing the importance of sustainability and flavor in cooking. Listeners will gain insights into how to elevate their cooking with simple, yet effective methods and the health benefits of using real, homemade ingredients.

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Referenced this episode:

Oquirrh Restaurant: https://www.instagram.com/oquirrhslc

Book by Michael Pollan: Food Rules - https://bit.ly/4fYlBCO

00:00 Welcome to the Okayest Cook Podcast

00:35 Holiday Season Reflections

00:47 Introducing Chef Ian Groesbeck

01:23 Balancing Work and Life

02:08 Catering in a Resort Town

02:50 Chef Ian's Culinary Journey

05:04 Cooking with Local Ingredients

05:40 Memorable Meals and Dining Experiences

10:49 Making the Perfect Stock

12:57 Reducing Food Waste at Home

34:38 Time-Saving Cooking Tips

34:58 Avoiding Stock Mistakes

36:56 Sustainability and Hunting

38:10 Health Benefits of Stock

39:44 Real Food vs. Processed Food

41:29 The Problem with the Food Pyramid

45:52 Creative Uses for Stock

55:35 Storing Stock Efficiently

01:03:11 Conclusion and Contact Information

01:04:40 Making Your Own Stock: Tips and Tricks

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Chris Whonsetler

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