Jay Boyle (Maaemo, Oslo) - Organically wild

We've talked about the challenges of sustainability, sourcing local and running a business that’s profitable and keeps coming back for more. But what’s it like running a restaurant considered one of the very best in the world with modus operandi of only using organic, biodynamic and wild foods. Jay Boyle from Maaemo in Oslo, Norway joins us to talk about this incredible restaurant and his upcoming return to Australia. https://maaemo.no Chapters 00:00 Sustainability in Fine Dining 02:39 Exploring Australian Ingredients 05:13 The Journey of Maimo 07:32 The Pressure of Michelin Stars 10:03 Creative Process in the Kitchen 12:46 Early Influences and Career Beginnings 17:07 Learning from the Best 20:38 The Evolution of Nordic Cuisine 24:45 Advice for Aspiring Chefs 27:59 Anticipation for Upcoming Dinners SUBSCRIBE TO OUR NEWSLETTER FOR EXCLUSIVE ARTICLES, NEWS, GIVEAWAYS AND BEHIND THE SCENES https://deepintheweeds.us6.list-manage.com/subscribe?u=d33e307cf7100cf947e2e6973&id=d17d8213f5 Follow Deep In The Weeds on Instagram      https://www.instagram.com/deepintheweedspodcast/?hl=en Follow Huck https://www.instagram.com/huckstergram/ Follow Rob Locke (Executive Producer) https://www.instagram.com/foodwinedine/ LISTEN TO OUR OTHER FOOD PODCASTS https://linktr.ee/DeepintheWeedsNetwork Deep in the Weeds is a food podcast hosted by Anthony Huckstep in conversation with chefs, food producers and members of the hospitality industry. An Australian Food Podcast from the Deep in the Weeds Network.

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