When Sam Ashworth apprenticed in a French Michelin-starred restaurant, it broke him after just one week. This week, he talks about his experience—which entailed cleaning squid for four hours a night—and why the French brigade system of training chefs and regimenting the cooking process has been so successful. Plus, Dr. Aaron Carroll explains the real environmental impact of eating beef; we talk about hangover cures from around the world; and we discover real Butter Chicken.Get this week's recipe, Butter Chicken: https://www.177milkstreet.com/recipes/butter-chickenRead “Super Sad True Chef Story” by Sam Ashworth: https://www.eater.com/2019/8/12/20799538/french-brigade-system-stage-chef-michelin-restaurantsWe want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotipsThis week's sponsors:Discover proven quality sleep with the Sleep Number 360® smart bed. Save $1,000 on a queen Special Edition smart bed—now $1,799 during the January Sale. Only at a Sleep Number® store or sleepnumber.com/MILKGo to fergusonshowrooms.com to browse the Inspiration Gallery and request an appointment Hosted on Acast. See acast.com/privacy for more information.

Ask this episode

“What did the council decide on item 42?” — answered with the speaker and the moment.

Transcript

Related