Скачать или смотреть Benjamin Maides: The Real Work Behind Ingredient-Driven Cooking

What does a career look like when it’s built on seasonal cooking, hard work, and real discipline?
Chef Benjamin Maides breaks it down without decoration.

A James Beard–nominated chef and the force behind Au Courant in Omaha, Maides built his career from northern Italian kitchens to running a restaurant and a farm at the same time. This conversation covers technique, tasting menus, burnout, seasonal ingredients, cultural lessons from Italy, working multiple roles, and the realities of opening a new tasting menu restaurant.

If you care about ingredient-driven cooking and the real path of a working chef, this episode matters.

Episode Breakdown
00:00 Introduction
01:17 Cooking in Northern Italy
04:38 Cultural Differences and Language
09:15 Balancing Two Culinary Careers
12:02 Time Management and Avoiding Burnout
19:25 Creative Process and Menu Development
26:40 New Tasting Menu Concept
34:42 A Memorable Fish Course
36:09 Shellfish Tower Technique
36:55 Value of Diverse Culinary Experience
38:13 New Tasting Menu Additions
40:21 Farm-to-Table and Sustainable Agriculture
42:34 Running a Farm and Restaurant
47:10 Operational and Financial Realities
49:59 Dealing With Unforeseen Challenges
50:41 Essential Kitchen Tools
55:28 Culinary Mentors and Legacy
59:32 Final Thoughts

Links & Resources
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Chef Benjamin Maides Instagram:   / swissbenny  

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