The next generation of culinary artisans are changing up the industry. These artisans have a whole new approach to reaching and satisfying the next generation consumer. In this podcast we will explore chefs and artisans from around the world diving into their story and passion.
In this episode of Chef AF, Pepe talks with Alex Sadowsky, Executive Chef at Twin Peaks to discuss his humble beginning in an industry that he quickly fell in love with while working his way up in a variety of
...See More kitchens, his passion for comfort food and how a childhood sandwich would become a signature recipe.
Sadowsky talks about entering the industry as a dishwasher out of necessity and quickly learned that he’d found his calling. He talks about admiring other Chefs, reading their books and consuming as much knowledge as possible as he worked his way up in the kitchen, and into The Culinary Institute of America where he immersed himself in his culinary education.
Sadowsky shares that following graduation he returned home to Minnesota and decided he wanted to gain even more experience. He says, “I worked my way through all these kitchens and tried to get a little bit of experience with everything you know, from Diners to Fine Dining, Seafood, Steakhouse, Country Clubs.” At one point he even owned two bars and grills where he really started to lean into cooking and serving comfort food.
Sadowsky talks about growing tired of the cold weather in Minnesota and being ready to relocate to someplace warmer when a chance call with his best friend from culinary school, encouraged him to relocate to Texas. Once there Sadowsky joined a great company emerging in the Gastro Pub trend. It was during this time that Sadowsky says he was able to work directly with little farmers, create farm to table dishes and open up a lot of new concepts for the company.
Sadowsky talks about becoming the Executive Chef at Twin Peaks and how it opened up the opportunity to take his love for comfort food to the next level first Nationally, and then scaling it Internationally with the company. Sadowsky shares details on a new comfort recipe that was inspired by his favorite food as a child. He says, “I love to talk about this! Okay I was addicted when I was a little kid to eating fried baloney sandwiches and I would put the potato chips right on the sandwich and I don't think I'm the only one. And, right now it seems like Bologna is having a big comeback.” So much so that he has created a special dish in honor of it!
Chef shares with us his recipe for [Potato Chip Crusted Bologna], an inexpensive dish that he developed with hopes that it will bring back fond memories and make a bunch of people happy.
Tune into the podcast to learn more about Chef Sadowsky’s thoughts on virtual brands, comfort foods and labor shortages in the restaurant, on Chef AF “It’s All Food” or you can listen at iTunes Now!
Restaurants and food and beverage enterprises may innovate and stand out by adopting AR and the ability to add more information and images to their items, all while giving a better experience for their customers and consumers.Website
Restaurants and food and beverage enterprises may innovate and stand out by adopting AR and the ability to add more information and images to their items, all while giving a better experience for their customers and consumers.
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