Chef Mark Connell on Craft & Trust; Tasting Menus; & Olive Oil Candy (Part 2)

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 LINKS Check out the Blister Craft Collective Become a BLISTER+ Member TOPICS & 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 Cinematic Bikes & Big Ideas GEAR:30 Blister Podcast Off The Couch Hosted on Acast. See acast.com/privacy for more information.