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Feb 9, 2020

Many food career dreams start with a kid washing dishes in the back of a restaurant, going to culinary school and writing a Michelin Star quality menu that’s recognized worldwide. Our next guest, Chris Warsow had the foresight early on that his happiness wasn’t going to be found in the back of a restaurant. From a young age, his intrigue with science and flavor drove him to solve food’s problems - and now his work is so much more than building an unbreakable Caesar dressing and collecting chef trading cards.

In one of conventioNOT’s most educational episodes, Warsow schools the guys on everything from tweezer food to GMOs and brushes up with some really descriptive details about how the food industry actually works. This episode isn’t all business and fake cheese burgers, however.  Mike and Chris describe what a real winter in Michigan’s Upper Penninsula brings - a regular climb on the roof to shovel snow.