S7 EP6: Lamination & Library Street with Kevin Burke
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What is the main topic discussed in this episode?
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Ditting It Out with Gary O'Hanlon and Gareth Mullins. A Go Loud original podcast. Your ultimate culinary companion. Go Loud. Sounds better with us. Welcome to another episode of Dishing It Out with me, Gary O'Hanlon. And me, Gary Mullins. And coming up on today's show... Oh, jeez, this boy's laughing.
I'm giddy already today. I know what's going on with me. Anyway, go on.
We have the Laminator King back in with us today. Kevin Burke is going to be joining us from Library Street.
We loved our chat in Library Street and it was literally cut short because he had to go and cook lunch for us. Yeah. We said that day we need to get him in.
Yeah, it was very impressive, yeah. So we wanted to get him in for a full, proper chat. great chef looking forward to chatting to kevin and we'll have our culinary conundrums as always and our nespresso professional recipe of the week and i might just join the party don't go anywhere Okay, so it's now time for our weekly interview and joining us again, actually, but for a proper chat this time is Kevin Burke from Library Studio.
We'll give you nine minutes this time, Kevin.
You were. We were laughing, actually, just as Kevin was starting to warm up. We chopped him at the knees. So, great to have you back. I don't know, was the chat the last time before the lunch or after the lunch? Before lunch. Before you caught me, yeah, yeah. Yeah, jeez, it was amazing. Did you like it, Jeff?
Oh, my God. I was happy with it. That kind of thing, you kind of get, you get quite nervous kind of doing those sort of gigs, especially when it's all chefs. You know it's going to be grand because chefs are really easy to cook for and they'll never say it into your face, like, so that's okay. Yeah, yeah, these bastards. But, no, for me, like, like, do, like... You know yourselves when you're doing anything all at once, you know, because there's room for 30 people and there's always something that slips or you get a bit too ahead, you start plating up, you're always a bit too keen, like bread's in the oven and you're like, get it back out of the oven.
Me and Gareth were in a great spot because we were the first people served at every trip around. It was bang on deadly, yeah.
And then you made this whole year, he hasn't bladed in syrup about it. Pulled out the orange dessert.
Was that on the menu or did you just whip it up? No, well, it's sort of in the background. We do it for like... Special people. Special people. We have the bits. It's on the menu since day one, but when I heard you mention it on the podcast, I was like... No, fair play to you.
It went down really, really well. The turbot course that day was just stunning.
Did you work in a bakery at some point?
Never, no. Never even worked on pastry. Yeah. Never. Well, I always sort of like...
really I'll pretend as if I helped him out like I sort of I went back to the cake club and I had a full just mental breakdown about our Malfoy afterwards I was like which I'd only been raving about like a few days earlier then I ate that one no but like the bread the little tart thing you done with the lamb was delicious I meant that I'm surprised I've never said anything before because the last time I was in you always have one of those nearly like a breakfast pastry kind of I'll always have something laminated got really into it it's just
I have a real sweet tooth. Do you? I'll start and finish a meal with something sweet.
Really?
I go mad. I'm going to be raging if I get to a place and there's five desserts and I like five desserts. I'm getting them. And I'll be holding back. I'll be going, sure, we'll share the main, will we? That's what I'm about. But I'm really just trying to save myself for desserts.
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Chapters
5 chapters
1
What is the main topic discussed in this episode?
0:00–4:47
2
Who is Kevin Burke and why are we calling him the 'Lamination King'?
4:47–10:30
3
How did Kevin learn pastry and lamination during his career arc?
10:30–21:59
4
What exactly is lamination and how does Kevin describe the technique?
21:59–38:52
5
Which kitchens shaped Kevin’s cooking philosophy and early experience?
38:52–52:51
Speakers
6 identifiedMore from Dishing It Out
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S7 EP9: Mystery Eggs & Asian Market Magic with Eva Pau
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