When Sam Ashworth apprenticed in a French Michelin-starred restaurant, it broke him after just one week. This week, he talks about his experience—which entailed cleaning squid for four hours a night—and why the French brigade system of training chefs and regimenting the cooking process has been so successful. Plus, Dr. Aaron Carroll explains the real environmental impact of eating beef; we talk about hangover cures from around the world; and we discover real Butter Chicken.
Get this week's recipe, Butter Chicken:
https://www.177milkstreet.com/recipes/butter-chicken
Read “Super Sad True Chef Story” by Sam Ashworth:
https://www.eater.com/2019/8/12/20799538/french-brigade-system-stage-chef-michelin-restaurants
We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how:
https://www.177milkstreet.com/radiotips
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