That's why I keep trying things, even foods I haven't enjoyed before. My years as a chef taught me that ingredients can be prepared in countless ways, and traveling around the world has proven it to me again and again. Different people, places, cultures and cooking techniques can change the entire experience.
And you know what? Sometimes I still don't like something. That's okay too!
But I'd rather discover something new to love than miss out because I decided a long time ago that I didn't like it. After 20 years as a chef, I'm still learning, still tasting and still finding new things to love.
So here's my challenge to you: What's one food you've said "No, thank you" to before that you might be willing to give another chance?
Alright, food explorers, we've talked about what was on my plates, but now it's time to sneak into the kitchen, at least with our imaginations! Because here's a little Chef Unk secret: sometimes the most exciting part of a meal isn't what you're eating. It's discovering how someone made it!
At River's Smokelab, two things really stood out to me: smoke and fire!
Smoke: More Than Just a Campfire Smell
When you think of smoked food, what comes to mind? Maybe barbecue ribs, smoked bacon or something cooked over a backyard fire?
But smoke can do so much more than that! When wood burns slowly, it releases aromatic compounds that can settle onto food, giving it different flavors depending on the type of wood, the temperature and how long the food is exposed.
Think of smoke like seasoning.
