#rawtalks

[jagadeeshx]

What podcats do students listen to?

Hey there! So, diving into podcasts, huh? Well, let me tell you about this in the Telugu podcast sphere:

Imagine having access to discussions that are raw, unfiltered, and loaded with insights, all in our native language. That’s what Vamshi brings to the table. His podcast is like this treasure trove of knowledge and practical advice for both personal and professional growth. He gets these guests from different walks of life, offering diverse perspectives that keep you hooked.

But hold up, if you’re short on time (aren’t we all?), he’s got these bite-sized nuggets called Raw Talks Clips. They’re like quick bursts of wisdom, discussing entrepreneurship, societal challenges, and more in Telugu. Seriously, it’s like having a pocket-sized mentor guiding you through the day.

The best part? It’s not just passive listening; Raw Talks Clips aims to stir your thoughts, challenge your perspectives, and keep you engaged. It’s a community, a space where knowledge meets convenience. Trust me, once you tune in, you won’t just listen; you’ll be part of something bigger — learning, growing, and engaging with ideas that truly matter. So, ready to explore and enrich your understanding with Raw Talks Clips?

[cookitraw]

I once worked with a chef who used to say “why would I plan something today when I’m going to wake up tomorrow with a different idea?”  It’s a notion that might not work for everyone but I think most of us would agree that over-planning can sometimes kill creativity.  

Last week on #rawtalks, we asked participating chefs to share their thoughts on planning and creation. The one keyword that kept popping up was ‘flexibility.’  Certainly, planning is important, even necessary, for success but flexibility means being able to embrace change.  Ingredients change, ideas change, people change, and our creative edge is often at it’s best when we find ourselves in that ‘grey area’ that was never part of the original plan.  Try and operate without any plan whatsoever and you will experience that grey area giving way to something that can either run itself completely off the rails, or, in some cases, transpire into total brilliance.  Either way, it’s risky.  And while some of our finest creations may be spawned in moments of sheer panic and total chaos, it shouldn’t always have to be that way.  A lot can be said for a paradigm shift in favour of guidelines and having the kind of plan that can recalibrate ‘on the fly.’  A built-in contingency, if you will.  Always have a contingency.

[cookitraw]

Cook it Raw is heading to beautiful Charleston, South Carolina in just ten days! Follow #rawCHS here and on Twitter to see what we're up to from Oct 20-27.  

[cookitraw]

While last week’s #rawtalks focused on planning and creation, the conversation took a quick tangent in deciphering what it is that differentiates planning from preparation.  It’s easy to see how the two words, in some contexts, could be interchangeable, but when we look closer it becomes evident that ‘having a plan’ and ‘being prepared’ are two totally different things.  Planning is more of a projection whereas preparation is a direct measure of readiness.  

It can be said that ‘by failing to prepare you are preparing to fail,’ and it’s true.  Without a doubt, cooks live and die by the list.  General to-do lists, ordering lists, prep lists – you might say that clipboards, scrap paper, and sharpies are high on the ‘essential tools’ list in any organized kitchen.  And while these lists facilitate a smooth day-to-day operation it can also be argued that this is more about preparation than it is about planning.  Or rather, that the plan is to simply be prepared and then when the curve-balls present themselves in the throes of service a cook has to switch into intuitive response mode and therein lies the channel of creativity.

Now that that’s settled, we are ‘prepared’ to talk about ‘planning’ and how it coincides with our creativity.

[cookitraw]

After defining what it is that characterizes Lowcountry BBQ, we then asked #rawtalks participants to outline what kind of influences this style of fare might impart on their cooking style.

One of the ‘big’ things in kitchens these days is the ‘big green egg’.  Its ceramic structure is ideal for exceptional heat storage capacity and the charcoal fired barbeque, grill, and smoker gives chefs endless options for cooking methods.  Certainly, a little bit of traditional Carolina barbeque thrown into the mix will elevate the use of these dimply and adorable little egg-shaped creatures.

For a wood-fired style of barbeque the essence of smoke becomes a bigger factor and choices of wood used to impart flavor over the slow and low cooking method can easily make or break a dish.  A direct influence coming from the South can help chefs in other regions harness the power of heat and smoke and push cuisine to new levels.  Hard woods are favoured among smoke-loving chefs – apple, oak, alder, and of course Hickory, but only in moderation.

For visiting participants of this year’s BBQ Perspectives with Sean Brock & Friends, the most important influence of Lowcountry BBQ is a life lesson on how to celebrate food and friends with drinks and laughter and music in the spirit of trademark Southern charm and hospitality.  If nothing else, let’s make sure to bring that home.

[cookitraw]

In preparation for the grand finale of this year's Cook it Raw Charleston event, last week’s #rawtalks panel set out to highlight what it is that defines Lowcountry Barbecue.  

Certainly, all of us ‘outsiders’ can have an opinion on the defining traits of the traditions of the South, but it takes a seasoned southerner to give us the official lay of the land.

Bradley Taylor is a software engineer turned stockman who lives in Sylvania, Georgia and he popped up on the thread to deliver a brief and comprehensive outline of the regional variations within the broad definition of Lowcountry BBQ.  

First, it is important to consider what it is that defines barbecue in the first place and how it is distinguished from grilling.   While every barbecue is, indeed, equipped with a grill, the two cooking methods couldn’t be more different.  Grilling is a cooking method defined by quick cooking and hot heat, whereas barbecue embraces all things slow and low.  

According to the folks in the Carolinas, the distinction between the North and South of the region is defined in the base sauce used for the meat.  Bradley Taylor, our local go-to on the subject clearly defined the parameters, stating that North Carolina barbecue uses vinegar sauce over the whole hog and South Carolina barbecue uses mustard sauce with hash as a side.  He was also quite poignant when he summed it up by saying “slow and low is not just the way of cooking, but also the southern way of life.”

Bradley Taylor raises dozens of heritage breed animals and he will be joining the Cook it Raw Team for a short spell in Charleston to talk with our chefs about the origins and living history of these animals as key contributors to Lowcountry cooking.

[cookitraw]

If you’re reading this, then it’s likely that you seek interconnectivity through social media channels.  Given that this forum is presented on one of those channels, it’s not surprising that last weeks #rawtalks on communication happened to touch on the subject.

It’s at our fingertips - the ability to communicate with anyone, anywhere in the world on a device that fits in our pocket.  Who knew that an innocent little ‘hashtag’ would catch on the way it has.  It is an enormous tool that chefs and industry professionals can use for endless possibilities in sharing and learning.  Still, there are plenty of chefs who don’t engage, but it is impossible to ignore the fact that there are beneficial results experienced by those that do.  Exposure, for one, is probably the most obvious benefit, but nothing comes without some kind of risk.  By putting yourself ‘out there’ you are giving people an option to comment on everything from today’s special to the idiosyncrasies of your personality.  Maybe trying to propel a career solely from a social media platform is asking too much.  Certainly, it’s a fine forum for camaraderie – to share ideas and experiences both good and bad, and in turn learn from them.  At the same time, social networking is only a medium; communication is perfunctory at best, and it is no substitute for face-to-face interaction.

[cookitraw]

A chef has to be able to create and effectively maintain open channels of communication with producers, suppliers, & farmers;  the kitchen team and between kitchen and front of house; and, of course, the restaurant (its philosophy/objective) and its patrons.

If these channels are closed it is almost certain that, in due time, the restaurant will be too.

Bad communication between chefs and producers will weaken the supply link of quality ingredients coming into the restaurant.  A chef can’t create integrity and so all of the potential virtue is lost if the building blocks of said creation are compromised.  

If the lines of communication are down between restaurant staff (kitchen to kitchen and/or kitchen to front of house) it invariably leads to increased staff turnover.  This doesn’t help anybody.  Those that leave are unhappy and consequently out of work and those that remain are left scrambling to fill the gap.  Either way the work environment suffers both residual and newfound stress and, pretty much, everybody loses.

Restaurant patrons are the enablers of the industry.  If the food and service suffers the consequences of bad communication the transparency of the situation will invariably jeopardize the atmosphere of the restaurant and the spoil the dining experience for the guest.  More importantly, it is imperative that the restaurant is able to communicate both the mission and philosophy of the establishment to its diners.  If the objectives aren’t clear in the first place, then the restaurant runs the risk of it all becoming a colossal waste of time, supplies, ideas, and, most of all, money.