Can you preserve a season in a spoon?
Chef Barclay Dodge has spent years trying—and sometimes succeeding. In this week’s Chef’s PSA, I sit down with Barclay and Heather Kunzer to talk about wild ingredients, fermentation technique, and the mentorship that makes Michelin stars possible.
Key Takeaways:
Fermentation is control—not chaos. It’s one of the last true crafts in the kitchen.
You can’t fake respect for ingredients. Mushrooms will betray you if you don’t treat them right.
A small kitchen is no excuse for poor systems.
Cooking venison heart is about confidence and timing, not just bravery.
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