Learning in Omaha's Elite Kitchens w/ Collin Werner (Au Courant)

Collin Werner might only be 27, but don't let his age fool you. He's already worked in some of the most well-regarded kitchens in Omaha, now advancing to become the Chef de Cuisine at Au Courant. We run through Collin's career, assess the lessons he learned at different stops, discuss the value of culinary school, and more! This episode is a deep dive into creativity, discipline, and what it really takes to succeed in a modern kitchen. 🌐 Learn more about Au Courant:https://www.aucourantrestaurant.com/ This is a Hurrdat ONE Production. Hurrdat ONE is a podcast network and digital media production company based in Omaha, NE. Find more podcasts on the Hurrdat ONE Network by going to ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Hurrdat ONE Website⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ or visit ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Hurrdat ONE YouTube Channel⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠!  Timestamps: 00:00:00 – Meet Chef Collin Werner (Au Courant) 00:00:57 – What Makes Au Courant Unique (New Menu Every Week) 00:02:30 – How the Team Creates Dishes Together 00:03:30 – What a Chef de Cuisine Actually Does 00:04:30 – Learning from Chef Ben Maides 00:05:00 – Inside the Weekly Tasting Menu Process 00:07:00 – Why Menu Structure Matters in Fine Dining 00:08:30 – A Dish He’s Most Proud Of 00:09:30 – Why Fine Dining Is Addicting 00:10:00 – How Hospitality Changes Your Perspective 00:11:30 – Staying Organized in a High-Pressure Kitchen 00:13:00 – Mentors Who Shaped His Career 00:14:00 – Should Chefs Read Reviews? 00:15:00 – How He Fell in Love with Cooking 00:16:30 – When Cooking Became a Career Path 00:17:30 – Starting Culinary School at Metro 00:18:30 – Culinary School vs Restaurant Experience 00:20:00 – From Dishwasher to Sous Chef 00:21:30 – What a “Stage” (Kitchen Tryout) Is Like 00:23:00 – Taking the Leap to V. Mertz 00:24:30 – “Comfortability Kills” Explained 00:25:30 – Why Au Courant Never Gets Comfortable 00:27:00 – Balancing Creativity with Weekly Menus 00:28:30 – Transitioning to Clean Slate (Work-Life Balance) 00:30:00 – Returning to Fine Dining (Au Courant) 00:31:30 – Becoming Chef de Cuisine at 27 00:33:00 – Managing People vs Cooking Food 00:34:30 – Cooking with Local Farms (On-Site Experience) 00:36:00 – Culinary Competitions & Staying Calm 00:37:30 – Always Saying Yes to New Opportunities 00:38:30 – Future Goals: Michelin-Star Kitchens 00:39:30 – What Guests Don’t Understand About Restaurants 00:40:30 – Why He Loves the Industry #RestaurantHoppen #ChefLife #OmahaEats #FineDining #CulinaryCreativity Learn more about your ad choices. Visit megaphone.fm/adchoices