Taste Buds
Squid Tentacles And Chicken Feet
Should aspiring chefs go to culinary school? What’s ‘the mandatory fourteen’? How do you ask for a raise when you’re earning less than minimum wage?
August 8, 2018

Braden Chong and David Schwartz are young cooks sweating out long, back-breaking days. And they eat a lot. Along with other young cooks in Toronto, they document their high-carb staff meals and late night eats on Budsnacks, a communally shared Instagram account

Host Corey Mintz joins Braden and David on a double-breakfast eating spree—jumping from a mountain of chicken feet and turnip cakes at Dim Sum King to more fancified plates cooked up by Schwartz at his new restaurant, Omaw — where they talk about navigating the industry, learning how to avoid being exploited by chefs, and then, how to avoid exploiting cooks once you become the chef. Basically: how to grow up and survive in the restaurant industry, while eating your weight in dumplings.

Illustration by Deshi Deng.

This episode is sponsored by Foodora, Canada’s #1 food delivery app.

More from this series
Three generations of cooks share their personal trajectories and horrifying training experiences, and grapple with how to push back against a culture of machismo and burnout.
August 15, 2018
Should aspiring chefs go to culinary school? What’s ‘the mandatory fourteen’? How do you ask for a raise when you’re earning less than minimum wage?
August 8, 2018
Are over-the-top food trends trumping taste? Have you been dousing your food in knock-off Sriracha? And should restaurants accommodate their customers, even when it means making their food worse?
August 1, 2018
Corey has dinner with two former vegans at a steakhouse that serves $1200 steaks.
July 25, 2018
What happens when a restaurant owner sits down with the critic she blames for killing her business?
July 18, 2018
all podcasts arrow All Podcasts
Taste Buds