John Hutt is the chef at the Museum of Food and Drink. No they don’t have a cafe or a restaurant. Part research lab, part museum exhibit and part playground John has a job many dream of. He gets to explore food and beverage everyday and share that with the world. Tune in to hear about pressing ducks, why the Chinese chef’s knife is a pinnacle of design and why the American South isn’t ready for Szechuan peppercorns.

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