Joining me for this episode is Sean MacDonald, Executive Chef of Market Restaurant in Calgary. Sean won the Canadian local final for the San Pellegrino Young Chef 2016, and he will continue the competition this October. During this episode Sean will walk us through some of the methods and techniques he uses, including his signature Duck and Carrot dish that he won the San Pellegrino Young Chef Canadian final with. We cover fermentation practices, operating a cultivator, pairing flavours, selecting textures and how he brainstorms and clarifies his thoughts when creating a dish. We talk about the rules of three and how they can be applied to the foundation of a dish and the imagination of plating. Take a peek at some of Sean’s plates on Instagram, (link below), and you will see the man can plate!  Sean offers up some plating principles and fundamentals paired with how he grew his Instagram account to 47, 000 followers. He also helps the pound key or number sign generation understand the mysterious hashtag. Thanks for listening and please show your support by subscribing, rating and reviewing us on iTunes or where ever you get your podcast from. I hope you enjoy listening to this episode as much as I enjoyed putting it together for you.    

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