Dec 20, 2022
Did you know that it is possible to make hot ice cream or snow out of food? At the World Food Championship it is! This week, host Neil Dudley is joined by James Murray. Murray has 40 years of experience in the industry, works for the National Pork Board, and is a professional chef. They discuss the incredible innovations seen at the World Food Championship, how Murray became a chef, and the importance of continually educating ourselves, consumers, and producers in the pork industry.
Links:
The American Culinary Federation
The Research Chefs Association
Topics:
(0:44) - Introducing Jim
(3:09) - What’s the secret to a great pork chop?
(7:30) - Trickonosis in wild pigs
(9:15) - How is the Pork Board funded?
(10:55) - Why is pork #1 in consumption globally but only #3 in the United States?
(13:34) - Claims-based pork
(18:57) - What’s your journey to becoming a chef?
(20:41) - What gives you your drive?
(23:24) - The science behind cooking at the chef level
(25:08) - What resources does the Pork Board offer?
(27:25) - What advice would you give someone to connect with the culinary community?