The Northwest Method Express: Recent Episodes
Jonathan Kinney
Tony, Jonathan and other "Method actors" weigh in on topics related to cooking, learning, and maximizing your success in the kitchen.
Tony and Jonathan talk about how adding historical context to our teaching sparks interest to everything from our One Night courses....all the way through our professional programs.
In this episode, Tony and Jonathan discuss the controversy surrounding what is Italian cuisine. What is recent and what is "traditional" and "authentic"
In this episode Eric and Jonathan talk about Eric's recent trip to San Fransisco and the changes in tipping culture and, most importantly, the great food!
In this episode, Tony and Jonathan talk about the concept of "tip-flation" - where literally everything you pay for has tip option. What has this done to the restaurant industry? And how can we take cues from other countries to ensure that restaurant staff are paid, not just a living wage, but a wage commensurate with the fact that the people working there are professionals? Any maybe we can move tipping back to what it was truly meant for - to reward exceptional service. Instead of a crutch used to subsidize low wages.
In this episode Eric and Jonathan answer five questions that were posted to the AskCulinary sub-Reddit as if these people were sitting in our classroom. Find out about batters, testing rubs, cornmeal on no-knead bread, and broth substitutes.
And of course we use these questions to go down rabbit-holes.
Eric and Jonathan discuss their top 3 restaurants they'd go for Dine Out. Plus a couple of honourable mentions.
nightshade #mackenzieroom #hawkersdelight #bombaykitchen #askforluigi #maenam #fannybayoyster #carderos
In this episode, Eric and Jonathan talk about their favourite places to buy groceries in the city (and in the suburbs).
WARNING - This is going to be a lonnnnnng one
In this episode Tony, Eric, and Jonathan chat about the recent announcement of Noma, the most famous restaurant in the world, closing at the end of 2023.
Is this the death knell for fine dining? Find out over a nearly 45 minute episode.
In this episode, Eric and Jonathan talk about their favourite "hole-in-the-wall" food joints. From places like Cache Creek and Chemainus to a place in a lumberyard?
In this episode, Eric and Jonathan talk about stuff they got for Christmas for the kitchen. Eric's gifts helped him on a deep dive into his coffee-making (a competition-grade grinder basket and a coffee wire) while Jonathan's were a little more eclectic - an Instant Pot Duo, George Motz's encyclopedia of American burger joints, a beautiful bottle of Old Forrester bourbon, and a gift certificate for his favourite restaurant - Say Mercy!
In this episode, Tony, Eric, and Jonathan discuss all the changes at the school, in people's homes, and online. It has truly been an incredible year for us and for our students (both pro and enthusiast).
Happy Holidays everyone. Look for a new episode just after Christmas!
In this episode, Tony talks about the influence of Italian culture on its cuisine as well as how being away from family pressures allowed him, his brother, and eventually his mother to broaden their food horizons.
In this episode, Eric and Jonathan discuss the in-house Basics 1 and its origins as the foundation for Fundamentals 101, its value for the home cook, and how even more amazing the students have been since COVID.
From beets and brussel sprouts to turnips and sirloin steak, Eric and Jonathan talk about their top underappreciated ingredients.
In honour of the release of our Italy Fundamentals as well as our Fundamentals 101 V 2.0 for Black Friday week, we thought we'd have Tony chat about Tomato Sauce and Sugo. But by extension he fondly talks about his Mom, Italian Culture, and the Sopranos.
By the way, those of you interested in our online courses can go to thenorthwestmethod.com/101 and find out more about our Black Friday Sale.
In this episode, Eric and Jonathan talk about their favourite tools.
And in a shameless plug, those people who sign up for our Black Friday deal on thenorthwestmethod.com, they'll get a full list of all our essential tools.
In this episode Eric and Jonathan answer some questions posed on the cooking sub-Reddit ranging from maintaining the protein integrity in a family soup recipe, re-using old frozen stock in new stocks, the order of ingredients in a mushroom risotto, and simple, but tasty recipes. PLUS, there is one bonus question.
In this episode. Eric and Jonathan talk about the newly released Michelin Guide recommended restaurants in the city including 8 who got one star and those who got the Bib Gourmand and Recommended status.
For those wanting a full list you can go here.
In this episode Tony and Jonathan talk about a few more things including a continued chat on kitchen ergonomics, mise en place, nightmares, and an ingredients "this or that" quiz.
In this episode, Tony and Jonathan touch on a number of topics including cutting boards, choosing a knife, and using recipes to emphasize techniques (why Azteca-style soup is in Chapter 1 of the Fundamentals 101)
This Episode is a cross-over episode of our soon-to-be-released Youtube series "Between Two Chitarras" and The Northwest Method Express. In this episode, Eric, Tarek, and Jonathan discuss the challenges that cooks face every day. It's a bit of a chicken and egg thing. Do you need great technique BEFORE you try to be creative? Or do you need creativity to motivate you to learn something new? (Hint: it's a little of both).
Apologies: Because this was our first time filming AND our first time crossing over episodes, there are some rough patches in spots. As well, the Intro and Outro do not necessarily match what you might see on Youtube. Live and learn!
In this episode Tony and Jonathan talk about how working on a reboot of the online Fundamentals 101 has really stoked Tony's teaching in the classroom.
In this episode, Eric and Jonathan talk about how using social media can help you track your progress in the kitchen, and showcase your experiences to the world. We talk about a couple of things in the podcast, so we've included some links below.
The NWCAV Instagram: @nwcav_chefs
The NWCAV Youtube channel
Warning - this is a long one!!
In this episode Tony and Jonathan talk about how it's not necessarily recipes that are the bain of a home cook's existence, it's how they are read and understood. As well, they reflect on the cookbooks and food magazines of the past, and how they have, often inconsistently, been replaced by the Internet.
After two incredible weeks with the AM and PM Bootcampers, Eric and Jonathan sum up the great experiences and the lessons learned.
In this episode, Tony and Jonathan reflect on the first week of TWO two-week bootcamps that are going on at the school right now. It has been such a wonderful experience to have more than 40 people from all over the world enter our kitchen. They are such voracious learners.
In this episode, Jonathan and Eric talk about the coffee course that Eric is developing for The Northwest Method, and use it as a springboard to chat about a number of topics, including: keeping cooking as a hobby even when its a career, using failure as a motivation to try new things, and how using basic understandings of technique and science to do deep dives into specialty topics in food.
This episode is a little unique. Tony, Jonathan, and another "Method Actor", Alana talk about alliums (onions and garlic). This episode is excerpted from a series of podcasts we'll be doing for each practice in version 2.0 of Fundamentals 101.
In this episode, Jonathan and Eric pick four questions from the /Cooking Subreddit to answer:
- Rubbery steak
- Foccacia the sticks
- Eggs sticking to a stainless steel pan
- What is the perfect omlette?
After listening to Episode #32, Eric couldn't wait to chime in with his thoughts on the gumption trap.
In this episode Tony and Jonathan talk about the challenges that get in the way of the home cook diving head first into learning to cook.
In this episode Tony and Jonathan get down to the nitty gritty about defining what cooking is and what it is not.
Oh, and by the way, Tony won the bet (you'll need to listen to the end to find out what the bet was).
Oh, and apologies to those people who loved the previous intro and outro transition music...Anchor FM got rid of it. Let us know what you think of the new one.
In this episode, Tony is excited to reveal the epiphany he has had while working on the Best of Italy online course. He also follows up on last week's discussion on influences, while reflecting on the visit with his Mom. Oh, and he somehow talks about getting his toenails trimmed...
Tony is back with Jonathan to talk about our influences. Some are predictable, but there are some surprises!
Tony reflects on the times he's spent reflect on key life decisions and how essential it is to take some time away from the "rat race" to do that.
In this episode Eric and Jonathan talk about Maillard Reactions, Umami, and some of the key ingredients responsible for making our tastebuds go gaga!
In this episode Eric and Jonathan talk about the biggest epiphanies they had after going to culinary school.
In this episode Jonathan is truly alone as Tony is on vacation and the other "Method actors" are busy. But, not to be deterred, Jonathan talks about some of his famous food-related shows and movies.
In today's episode, Tony and Jonathan reflect on the past professional term and talk about strategies for helping students and the industry adapt to each other.
Tony, Eric, and Jonathan give their list of top five influential food books. Here's a sneak peak of the books we'll be talking about.
In this episode, we continue our conversation with fellow instructor Eric Cheng about how becoming a teacher has influenced his learning. And how his basis in technical training has allowed him to freely take on other challenges in the food and beverage worlds.
Another one of our instructors, Eric, joins Tony and Jonathan to talk about his background, his love of knives, French omelets, and Japanese cuisine.
In this episode we discover how Douglas actually made the shift from chef to knife retailer.
In this episode, we're happy to welcome knife guru extraordinaire Douglas Chang of Ai&Om Knives...a local Vancouver knife shop. We talk a little about how he got into knives and his journey through the restaurant industry.
In this episode we bring back Alison Kent from The Home Kitchen to talk about something a little bit more personal than designing a kitchen. Instead we talk about feeling comfortable in your own space and how to surround yourself with inspiration while cooking.
Tony and Jonathan talk about what a joy it is to teach the enthusiast learner right now. And how people have really stepped up their cooking game during the pandemic.
In this episode we talk about where to buy your meat. That includes developing a relationship with a butcher...or even a farmer!
In this episode we are pleased to be joined by Alison Kent of The Home Kitchen to talk about designing your ideal kitchen. You can also find Alison on Instagram @ak_thehomekitchen
WARNING This episode is a little bit longer than usual...but we think you'll enjoy it!
In this episode Tony and Jonathan are joined by another Northwest instructor - Tarek - to talk about redemption. This is something crucial to the home and pro cook alike. There are going to be times when things don't work and the key is how you pick yourself up, dust yourself off, and start again.
In this episode Tony and Jonathan talk about the different options for pots and pans for the home cook.
Funny story...we were recording audio for the "cooking a steak director's cut" video for the Fundamentals 101 course. And just before we started, Tony said "we could do a podcast on this". And, by the time 15 minutes was up, we realized that was probably what we should do. And we did!
As well, there may be a couple of things out of context. If you haven't seen the steak video there's a very cool jazz song accompanying it called "Cozy Sizzle" written by David Rehorick and performed by the Miles Black Quintent. David was one of our Enthusiast students and in the process of learning how to cook a steak, this song just came to him.
Those wanting to hear it can click here on Youtube.
Enjoy!
Tony and Jonathan talk about the importance of a knife to WHY you cook, as well as HOW you cook.
In this episode, Tony and Jonathan talk about teaching the adult learner. They also reflect on their own experiences of going to culinary school as mature learners.
In this episode Tony and Jonathan talk about the new challenges of teaching online.
NOTE Sorry, this episode is a little longer than normal. We got on a bit of a roll.
In this episode, Tony and Jonathan talk a little more about the role that videos play in teaching, why we have transitioned online, and the challenges faced by online cooking content creators.
Tony and Jonathan speak about the origins of bringing The Northwest Method to life. Even before we locked down due to the pandemic on March 15, 2020 we wanted to use videos for our professional students. As we started to record more and more, we realized there was a future for the enthusiast market as well.
Tony and Jonathan continue their discussion on The Northwest Method Handbook. But focus on the illustrations and creative expression.
Hosts Tony Minichiello and Jonathan Kinney introduce people to the origins of The Northwest Method.