EPISODE · Sep 4, 2024 · 1H 9M
Chef Mark Connell on Craft & Trust; Tasting Menus; & Olive Oil Candy (Part 2)
from CRAFTED
Mark Connell is the executive chef at PARC Aspen, and he’s back to talk about fine dining and the importance of tasting menus; what he learned at Alinea; the specific tasting menu Jonathan recently had at PARC Aspen (including what Mark put on the plate & why); the difference between striving for consistency vs. striving to be consistently good; and more.RELATED LINKSCheck out the Blister Craft CollectiveBecome a BLISTER+ MemberTOPICS & TIMES:Fine Dining & Tasting Menus (1:58)Alinea: what Mark Learned There (9:46) PARC Aspen (16:42)Tasting Menu: what Jonathan had at PARC Aspen (23:59)Goat Cheese Sorbet & Olive Oil Candy (31:26)Consistency vs Being Consistently Good (47:46)Craft & Trust (56:17)SEE OUR OTHER PODCASTS:Blister CinematicBikes & Big IdeasGEAR:30Blister PodcastOff The Couch Hosted on Acast. See acast.com/privacy for more information.
What this episode covers
Mark Connell is the executive chef at PARC Aspen, and he’s back to talk about fine dining and the importance of tasting menus; what he learned at Alinea; the specific tasting menu Jonathan recently had at PARC Aspen (including what Mark put on the plate & why); the difference between striving for consistency vs. striving to be consistently good; and more.RELATED LINKSCheck out the Blister Craft CollectiveBecome a BLISTER+ MemberTOPICS & TIMES:Fine Dining & Tasting Menus (1:58)Alinea: what Mark Learned There (9:46) PARC Aspen (16:42)Tasting Menu: what Jonathan had at PARC Aspen (23:59)Goat Cheese Sorbet & Olive Oil Candy (31:26)Consistency vs Being Consistently Good (47:46)Craft & Trust (56:17)SEE OUR OTHER PODCASTS:Blister CinematicBikes & Big IdeasGEAR:30Blister PodcastOff The Couch Hosted on Acast. See acast.com/privacy for more information.
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Chef Mark Connell on Craft & Trust; Tasting Menus; & Olive Oil Candy (Part 2)
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