Chef Mike Moses Podcast

Part 3 of my conversation with Cowboy Chef Mike Newton.Season 8 Masterchef contestant and a true Texan.We talk about Thanksgiving, Christmas presents, how we grew up as kids and the restaurant.Support the show (https://www.patron.com/ChefMikeMoses)

My ongoing phone interview with Cowboy Chef Mike Newton.We talk about supporting his community during COVID and of course the Ugly Kitchen.Chef Newton has been on Masterchef Season 8, as well as other Food Network series.A good friend and as always a Texan with a few tails.Support the show (https://www.patron.com/ChefMikeMoses)

I recently had a chance to chat with Cowboy Chef Newton about many things and in this episode, we chat about Thanksgiving memories.I have known Chef Newton for many years and even though we come from different backgrounds, our hopes and dreams are the same.  Sure he cusses more than me, but I attribute that to being from Texas.Enjoy part 1 of my interview withe MasterChef Newton.Support the show (https://www.patron.com/ChefMikeMoses)

In this podcast, we're going to look at the rising cost of food. It's a scary fact that food prices are increasing. I know I just got back from the grocery store, 100 dollars does not go as far as it did a month ago, partially the cause of the global pandemic and the ripple effect of lockdowns and staff shortages. But it's not an arbitrary decision by the suppliers to up the prices. Many factors affect the cost. For example, raw materials less were produced during the first, second and third waves of the pandemic because not as much as being bought.Support the show (https://www.patron.com/ChefMikeMoses)

Sous Vide Cooking. It's a cooking technique that utilizes precise temperature control to deliver consistent quality results. High-end restaurants have been using Sous Vide cooking for years to cook food to the exact level of doneness desired every time. Let's look at Sous Vide and some misconceptions.Support the show (https://www.patron.com/ChefMikeMoses)

Unique to Halifax the Donair is the official food of the city. I have fond memories of my first Donair and Lindsay Wickstrom shares with me how she wrote Book of Donair.Support the show (https://www.patron.com/ChefMikeMoses)

I had the opportunity to cook a traditional Maritime Lobster Boil at the Double N Ranch in Texas.  This is the Home of Masterchef contestant Cowboy Chef Mike Newton.The story of how we became friends and some of the chores that have to be done every day.I'm still looking for that BIG Steak.Support the show (https://www.patron.com/ChefMikeMoses)

In the 1980's I was up in Northwestern Ontario. Bush country.Fishing for Walleye and getting around in my Honda prelude.Some lessons were learned as a young 20-year-old, and how to cook a proper fish chowder, the second time.Support the show (https://www.patron.com/ChefMikeMoses)

In the late 70’s I left home to pursue my radio career. I accepted a job in a remote town in North Western Ontario. Packed all my belongings in a big blue travel trunk, my bike, and hopped on a train for the 3-day ride. This was going to be it, my jump into the broadcasting world. It was also where I learned hard lessons in cooking.Support the show (https://www.patron.com/ChefMikeMoses)

I have always enjoyed cooking.  I started cooking seriously when I was 9 or 10 years old, in the mid to late ’70s. I read cookbooks, went to the library, and rarely got the chance to see a chef on television.  As well there was no Internet!Support the show (https://www.patron.com/ChefMikeMoses)

Well, this is a story of how I have gone from a 10-year-old learning about cooking techniques, to a Personal Chef and teacher today. The travels, tribulations, and experiences helped round out my culinary adventure. From my grandmother to my mother, their fascinating prowess in the kitchen still amazes me.Support the show (https://www.patron.com/ChefMikeMoses)