The Boone Show
Text us what you think of this episode! [https://www.buzzsprout.com/1670014/fan_mail/new] We catch up with Chef Chris as his ProStart team heads back to nationals, where five teenagers have one hour and minimal equipment to cook a three-course fine dining meal for scholarship-level judging. We also preview the Belton chili cook-off with Gene Jameson and end with a quick run through of odd headlines plus our weekly picks for entertainment and food. • why ProStart is so hard and why ACTC keeps winning • how students design a menu and practice it 30 to 40 times • this year’s Southern fine dining menu from mousse tart to catfish • what nationals looks like from product check-in to penalties • a Comic-Con “donut burger” gets a chef upgrade • Gene’s background from biomechanics to Jameson Woodworks • how the SC State Chili Cook-Off works and what ICS means • the four chili categories and how winners reach worlds • the fundraiser mission and the festival feel on Belton Square • our guest bracket contest plus a quick news roundup If you want to sponsor or be a guest, just shoot us an email at jboone@mypulseradio.com. Remember, you can also watch the show on YouTube (WPPB). Support the show [https://www.buzzsprout.com/1670014/support] Thanks for listening! Direct all inquiries to jboone@mypulseradio.com.
84 episodios
Comentarios
0Sé la primera persona en comentar
¡Regístrate ahora y únete a la comunidad de The Boone Show!