Sapiens Cook

Chef Paul Morales from San Antonio shares his story starting in the industry up in till now. Drops some knowledge about butchery and beef growing up in a butcher shop and learning from a French master butcher. Starting his cooking career at a 14 years old at fajita junction famouse for having the double drive thrue window. He's cooked in New Orleans & Los Angeles now back in San Antonio he started a tortilla company called Ancient Heirloom Grains.

Catch up with an old friend and work colleague Andrew Rodriguez. He shares his personal story and experiences of working as a cook, Chef, single dad, and till now. Definitely someone who doesn't let life keep them down.

A talented, driven, experienced Chef Andrew Rodriguez from Cali teaser!

Kristina's explains her dream of Dashi being a gathering of Grandmaster artists from all over collaborating, inspiring, & creating. She shares her desire to elevate Chinese cuisine.

In this episode me and Chef Egil are sitting in the stands at Q2 stadium with a beautiful view of the soccer field. He shares a story about how he meet his wife, his view on how the industry has changed, and gives advice about always be willing to help.

Chef Egil shares a story about growing up in Purto Rico with his grandmother.

Andreas Imhof is the executive chef at Restaurant Gwendolyn in San Antonio Texas. His food is tasty & his plating is exceptional. In this episode he tells his story. Cooking started of as a job, then turned into a career. He also talks about rising prices, current wages and gives some advice on how to plate your food.

Short clip of some wise words from Chef Andreas

Sarah gives a brief history of starting out in dish pit & working thrue kitchens to become a Chef. She gives her story of working while pregnant, dealing with the lockdowns. Expressing how working in kitchens has helped her mentally prepare for all of the struggles she faced. She is a true example of a woman taking on responsibility and creating a meaningful career and life.

Max goes in to how important it is to have self motivation and humility as a cook. He talks about keeping like minded people around you learning everything you can to create your own story and style as a chef.