This article is a part of my What's Your Passion? interview series, providing intimate interviews with people passionate about their craft. Is there someone you'd like me to interview, or are you passionate about a certain craft? Please let me know!
All over the world there are people who are passionate about their craft.
This includes not only the chefs who prepare our meals and bartenders who make our drinks but also the men and women who grow the food and butcher the animals; those who turn raw materials into alcohol, dough, chocolate and other products; people who research the history and culture of food; teachers sharing the knowledge of healthy eating and sustainability; and parents and spouses lovingly cooking for their families.
Each of these groups has people who are passionate about what they do and why they do it. From well know chefs to stay-at-home parents, I'll be talking to many of these wonderful people to find out what makes them tick, why they love it, and really find out what's their passion.
Dailey Crafton is from Levenaut Beer Company and I heard him speak at Taste Talks Brooklyn on a panel about fermentation. I've done a little home brewing, mainly as the helper for my friend, and I was fascinated by Dailey's approach to brewing. He takes full advantage of wild yeast, which is pretty incredible.
This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.
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Today I interview Brian Thurber, the Co-CEO of Proud Pour, a wine creator with a huge focus on giving back to help build up the environment.
Dailey Crafton is from Levenaut Beer Company and I heard him speak at Taste Talks Brooklyn on a panel about fermentation. I've done a little home brewing, mainly as the helper for my friend, and I was fascinated by Dailey's approach to brewing. He takes full advantage of wild yeast, which is pretty incredible.
This interview with Chris Young from ChefSteps covers the joule sous vide circulator, his time with Modernist Cuisine and the story behind ChefSteps.
