Research Chef Shola Olunloyo of Studio Kitchen - Cultural Appropriation, Staging and Cooking Nigerian Food at The Stone Barnes Center

This week I speak with Philadelphia  chef Shola Olunloyo. Shola has carved out a creative niche in modern cooking instruction as a consulting chef. The Studiokitchen was created as a research and idea space to support his manufacturer partner and client projects. He uses contemporary cooking techniques to create increased value and high impact flavor. His Studiokitchen has exposed guests and clients to an entirely unique approach to dining by immersive exploration of various culinary concepts, global ingredients, and useful modern cooking technology. Shola just finished a month long chef-in-residence program at the Stone Barnes Center in New York with chef Dan Barber. While there, he prepared his native Nigerian cuisine, using the bounty of the Hudson Valley. We talk about this experience, as well as staging, cultural appropriation and classical cooking techniques.==========Shola Olunloyo ==========Shola's Instagram https://www.instagram.com/studiokitchen/Shola's Twitter  https://twitter.com/StudiokitchenThe Studio Kitchen Website https://www.studiokitchen.com/================CONNECT WITH US================SUPPORT US ON PATREONGet the Chefs Without Restaurants NewsletterVisit Our Amazon Store (we get paid when you buy stuff)Connect on ClubhouseCheck out our websites (they have different stuff) https://chefswithoutrestaurants.org/ & https://chefswithoutrestaurants.com/Like our Facebook pageJoin the private Facebook groupJoin the conversation on TwitterCheck our Instagram picsFounder Chris Spear’s personal chef business Perfect Little Bites https://perfectlittlebites.com/Watch on YouTubeIf you want to support the show, our Venmo name is ChefWoRestos and can be found at https://venmo.com/ChefWoRestos. If you enjoy the show, have every received a job through one of our referrals, have been a guest, , or simply want to help, it would be much appreciated. Feel free to let us know if you have any questions.Get in touchSupport the show