British-born and Michelin-starred chef Kieron Hales has cooked for presidents and royalty across 27 countries.  He's Executive Chef at Zingerman's Cornman Farms in Dexter, Michigan, a farmhouse and event space with a restored red barn on the property. He works with couples to create custom menus—crafting farm-to-table meals or recreating family favorites—and provides them with the recipes to keep. Today he talks with me about his favorite food memory, his mother's crepe cannelloni. It’s a labor-intensive lasagna-like creation of crepes stuffed with bolognese and baked in bechamel sauce. Plus what he takes away from cooking at the highest levels of the culinary world, and what it means to create meals that become memories.  We’d love for you to fill out this listener survey. It will only take a few minutes, and it will help us know what you want to hear!  If you like what you hear on the pod, consider supporting our work. Music in this episode by Blue Dot Sessions.Support our work: https://www.michiganpublic.org/podfundSee omnystudio.com/listener for privacy information.

Ver todos los episodios