Today, I’m diving into the Bold Fork Books Chef Panel discussion, organized by co-owner Clementine Thomas, co-owner of the Bold Fork Books bookstore in Washington DC. Joining me are Chef Matt Conroy from Lutèce in DC and Chef Opie Crooks from FARM Hospitality Group in Savannah, Georgia.Listen in as these culinary professionals share their initial reactions to my book, Conversations Behind the Kitchen Door. Through their insights, discover how the stories within have deeply resonated with them, drawing from their rich experiences in the industry.What you’ll learn from this Bold Fork Books Chef PanelWhy this isn’t just a book for chefs Skills beyond cooking that you need to open a restaurant The common thread between passionate cooks How Matt Conroy developed his love for the industry How Opie Crooks moved up in the business The farmer story that resonated with Matt Conroy A reading about the importance of traditional cooking methods Letting food communicate something about where you are What the way you cook says about your level of experience Why complexity isn’t always the best route The trap young chefs often fall into The Chef Panel discuss the importance of finding your own voice as a cook When you can’t hide behind technique How Matt expanded his culinary influence The problem of palate fatigue Bringing a more local food experience to hotel restaurants What makes the stories in the book unique Why life experience is an important asset when it comes to cooking How the book idea came to fruition The process of pitching a book to publishing agencies Underrated cookbooks for everyone discussed at Bold Fork Books What’s motivating the cultural shift in kitchens What a Frenchman living in the US misses about French food I’d like to share a potential educational resource, “Conversations Behind the Kitchen Door”, my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.Get the book here!Links to other episodes with chefs Matt Conroy and Opie CrooksDon’t miss out on the chance to hear from these talented chefs and gain insight into the world of culinary techniques. Check out the links below for more conversations with Chefs Conroy and Opie Crooks.Conversation with chef Matt ConroyInterview with chef Opie CrooksLinks to most downloaded episodes (click on any picture to listen to the episode) Chef Sheldon Simeon Craig Laban Food Critic Chef Chris Kajioka Chef Suzanne Goin Click to tweet I thought the book did a really great job of riding the line between making it [chef life] sound romantic and also making it sound very real. – Opie Crooks Click To Tweet Unlike many books that romanticize our jobs, “Conversations Behind The Kitchen Door” portrays both the dream and the reality. – Matt Conroy Click To Tweet Social mediaBold Fork Books Instagram Facebook Social mediaChef Matt Conroy Instagram Social mediaChef Opie Crooks Instagram Links mentioned in this episodeBold Fork Books bookstore iin WDCRestaurant Lutèce in WDC