J.J. Redick sits down with Michelin-starred chef Grant Achatz to discuss the philosophies behind progressive cuisine (4:09), competition among chefs (17:47), reconciling the high price tag on fine dining (27:41), and being humbled by working in Spain (35:05).
Grant Achatz on Progressive Cuisine, Chef Rivalries, and Sustainable Cooking
Plus: The Michelin-starred chef discusses how he was humbled by his experience working in Spain
After spending four weeks on Kendrick Lamar’s albums, Charles and Cole pause and dig into some of the deeper parts of his catalog
Dave, Chris, and Noelle also talk about Mike Birbiglia, a flawless visit to Providence, mid-meal malingering, touching the stew, Dion Waiters, dish traffic control, the In-N-Out-order phantom zone, and seasonal restaurants