In this episode, I'm joined by Chef Sean Munshaw to discuss what he's cooking for Christmas, and we answer some listener questions including:

• How we make a great clam chowder, which leads to an overall discussion on how we approach soup making in general.
• How classic flavors are established and discovered, and what it really mean to have a "classic flavor pairing."
• How to get your foot in the door of a high end, Michelin starred kitchen.

Questions & Comments?

Join our friendly forum or Facebook Group. Or e-mail, [email protected]. You can also leave us a digital voice mail here, which we will play on an upcoming episode.

Follow Chef Sean on Instagram, and check out his food blog, Biggest Little Food in the World.