Today an interview with Chef Erica Wides of the Institute for Culinary Education.
We talk about fermenting foods like cabbage, sous vide cooking,
what its like to work in a kitchen, sharpening knives, and the foods we don’t like.
Chef Wides has a weekly radio show, Why We Cook, on the Heritage Radio Network,. You can learn more at her site, ChefSmartyPants. The food education program Chef Wides talks about is Streets International