Jared Gadbaw, the Michelin-starred chef and owner at Oak and Reel, sits down for a conversation with Ann and James, delving into the chapters of his culinary expedition from culinary school to New York City, and ultimately Detroit, where he started Oak & Reel.
Gadbaw compares Detroit and New York’s food scenes and talks about building trust and pushing the boundaries of the Midwestern palate with seafood and handmade pasta.
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In this episode:
- Culinary school at Michigan State University
- New York City food scene compared with Detroit
- Fresh seafood and handmade pasta
- Trust and boundaries in Midwest dining
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