Chef It: Recent Episodes
Lisa D. Walker
Straightforward talk about my long career as a professional chef and it’s personal impact on my physical, mental and emotional health with a hell of a lot of musings about the inequities in the culinary industry in terms of women and the service industry as a whole. Oh, and I mostly podcast on my way to and from work. Please ignore my honking horn…
Why I have not competed publicly on cooking shows, etc. And why I’m interested in competing in a casting now.
Running as a chef is the equivalent of burn out. How to integrate a run and self-care into my chef-life is something I am always exploring.
I wax on about my love of Milwaukee and checking out new cities. And revisit what to wear in the kitchen. I also share my recipe of cauliflower potato purée in detail.
Democrats try to pass the Infrastructure Bill that includes 12 weeks Paid family leave and are held hostage by the Republicans and the filibuster. One more reason for my failed gratin.
An early morning coffee discussion of food as high art. Musings about chef Daniel Humme of Eleven Madison Park. And for the record, I forgot the name of an artist that I saw at the Milwaukee art museum this weekend… His name is Glenn Ligon. And the world of art is called- Show Me.
I discove I’m a little bit bored, as I travel with a client, figurines out their schedule and mine. Because no one comes to dinner.
Where is AOC? Wearing a “TAX THE RICH” ball gown at The Met. I share why it’s a brilliant idea.
What a traveling chef contract should look like, what it can look like, and what it actually is.
Some do’s and don’ts traveling with a client. You’re not really invited and you’re not a family member. Get your boundaries straight.
My early years, becoming a chef at L’amie Donia in Palo Alto, during the Dotbomb era. Why we worked so hard, how we got paid.