Joining me for this episode is Shannon Martincic, Culinary Curator for the Huxley Wallace Collective in Seattle Washington, USA. Shannon shares her amazing story that includes an internship at Alinea in Chicago with renowned Chef Grant Achatz. Once she completed her studies at The Culinary Institute of America in New York, Shannon received a placement at the esteemed Mugaritz in Spain, which included a spot in Mugartiz’s annual 4-month R&D kitchen. Next, Shannon accepted a Sous Chef job at Borago in Chile, another restaurant that is comfortable on “The World’s 50 Best Restaurants” list. We cover a lot of ground in this episode, including the cost of striving for excellence, learning as much as we can from our mistakes, foraging for wild beach herbs and managing a coal base for roasting a whole lamb. I hope you enjoy listen to this episode as much as I enjoyed putting it together for you. Oh and a Heads up to parents, this episode contains a couple of F-Bombs.

Photo Courtesy of Araceli Paz

@aracelipaz on Instagram

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