A Snapshot with Chef Thompson Tran

“We dive...into ethically-raised meats and how to serve them while maintaining a viable business; and into the delicious world of carbs and why they can be so important to restaurants.”

My guest today is Chef Thompson Tran who joins me for a Snapshot episode all about what he and his team are cooking up in Summer 2021 at The Wooden Boat Food Company. Long-time listeners will remember Chef from Episode 009 of the podcast (where, just so you know… he shared a delicious and lightning-quick Vietnamese dish at the 35-minute mark exactly).

Thompson has some more cooking thoughts for you at the end of today’s episode (fish sauce caramel!), but before getting there, we dive into the effects of the pandemic on the culinary world; into ethically-raised meats and how to serve them while maintaining a viable business; and into the delicious world of carbs and why they can be so important to restaurants.

It was a real treat to catch up with Thompson. He’s a true leader in the culinary industry; he’s an artist in multiple fields (to date, the only Grammy nominee I’ve ever interviewed!); and on top of all that, he’s a genuinely wonderful person – always looking to do the right thing and to help people out. Hear what’s what with Chef and his team in Summer 2021. It all happens in under 20 minutes on today’s Snapshot episode of Cheftimony.

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