E23: Rob Kinneen — “Don’t mess it up”

What this episode covers

At The Boot in Durham, North Carolina, chef Robert Kinneen (Tlingit) makes a lot of pasta and breaks down a pig and half a cow a month. It’s different than cooking porcupine, moose and walrus in Alaska. In this episode, Rob talks about moving and cooking in different restaurants, feeding President Obama and why truffle oil is an unrealistic ingredient to use in rural Alaska. Kinneen is the executive chef at The Boot and Happy Cardinal Catering.

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Frequently Asked Questions

How long is this episode of Toasted Sister Podcast?

This episode is 30 minutes long.

When was this Toasted Sister Podcast episode published?

This episode was published on December 2, 2017.

What is this episode about?

At The Boot in Durham, North Carolina, chef Robert Kinneen (Tlingit) makes a lot of pasta and breaks down a pig and half a cow a month. It’s different than cooking porcupine, moose and walrus in Alaska. In this episode, Rob talks about moving and...

Can I download this Toasted Sister Podcast episode?

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