#028 Sandwich Draft & Dry January w/ Mike Garcia

Whip Cream Salmon

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In this episode of 'Whipped Cream Salmon', hosts Brian Bastanza and Ronnie Sanchez welcome special guest Mike Garcia, a former sous chef and executive chef. The conversation flows from light-hearted introductions to deeper discussions about cooking, relationships in the kitchen, and the emotional aspects of working in the culinary field. The episode culminates in a fun sandwich draft, where the hosts share their favorite sandwiches and engage in friendly banter. In this engaging conversation, the hosts delve into the world of sandwiches, sharing their favorites and debating the merits of various types. From the classic BLT to the spicy chicken deluxe, they explore the nuances of each sandwich, including the torta, lobster rolls, and the French dip. Personal anecdotes about their culinary journeys and experiences in the food industry add depth to the discussion, making it both informative and entertaining. The conversation culminates in a lively debate about the Reuben and meatball parm, showcasing the passion and love for food that drives their discussions. In this engaging conversation, the hosts delve into the world of sandwiches, exploring various iconic options such as the Muffaletta, Cubano, Philly Cheesesteak, Italian Sub, and Banh Mi. Each sandwich is discussed in detail, highlighting its unique ingredients, cultural significance, and personal preferences. The conversation flows naturally, with humor and camaraderie, as they share their experiences and opinions on these beloved culinary creations. In this engaging conversation, the hosts delve into the world of sandwiches, exploring various types, flavors, and personal anecdotes related to their culinary experiences. They discuss the intricacies of making the perfect sandwich, the importance of sauce application, and share their favorite summer sandwiches. The conversation also touches on humorous culinary mistakes and the excitement of discovering new ingredients at Asian markets. In this engaging conversation, Mike Garcia, Brian, and Ronnie share their culinary experiences, from a delightful Filipino dinner to humorous kitchen mishaps. They discuss the importance of cultural diversity in the kitchen, the impact of COVID-19 on the restaurant industry, and personal growth within the culinary field. The episode wraps up with practical cooking tips for home cooks, emphasizing cleanliness and attention to detail.
Chapters
00:00 Introduction to the Podcast and Guests
06:05 Golfing and Casual Attire
11:59 The Importance of Kitchen Relationships
18:01 The Sandwich Draft Begins
22:17 The Great Sandwich Debate
24:01 Exploring Tasty Tortas
26:15 Pastries and Sweet Treats
27:25 Lobster Rolls: A Controversial Choice
29:58 Food Origins and Personal Stories
35:00 The Art of the French Dip
39:58 Meatball Parm: A Comfort Classic
42:40 The Reuben: A Timeless Favorite
44:23 The Muffaletta: A New Orleans Delight
46:38 The Iconic Cubano Sandwich
52:43 Philly Cheesesteak: A Classic Debate
57:54 The Italian Sub: A Timeless Favorite
01:00:02 Banh Mi: A Fusion of Flavors
01:00:35 Exploring Pâté and Banh Mi Delights
01:01:43 The Art of Sandwiches: A Culinary Journey
01:04:52 Honorable Mentions: Celebrating Iconic Sandwiches
01:08:40 Summer Sandwiches: Nostalgic Flavors
01:10:07 Sauce Application: The Key to a Perfect Bite
01:11:24 Idiot Sandwiches: Culinary Mistakes and Lessons Learned
01:21:17 Culinary Adventures: Filipino Dinner Experience
01:22:36 Kitchen Mishaps: The Idiot Sandwich Story
01:25:05 Culinary Confusion: Zucchini vs. Cucumber
01:26:54 Cultural Diversity in the Kitchen
01:28:03 The Importance of Attention to Detail
01:29:33 Reflections on Growth and Change in the Industry
01:32:11 The Impact of COVID-19 on the

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