chef

Episode 18 – Interview with Lamar Moore

July 1, 2019 Felix Bazgan 00:27:08

In this episode of Cambro Eats, we talk to Chef Lamar Moore.

Chef’s journey through foodservice takes some very interesting turns. From his time at Le Cordon Bleu in Chicago to working on the expansion of McCormick and Schmick’s across the US to working at stadiums all over the country, his experiences are eye opening. Oh and he was on a TV reality show so for more check out the interview.

Guest: Lamar Moore

Host: Felix Bazgan

The Swill Inn: Website | Instagram

Cambro: Website | Instagram | Facebook | Twitter | Cambro Eats Website

Episode 17 – Interview with Marc Marrone | Cambro Eats

June 7, 2019 Felix Bazgan 00:11:28

On this week’s show, we talk to Chef Marc Marrone. After several years of being the Corporate Chef for the Tao Group, known for the Tao Las Vegas venue in the Venetian, he has recently started Graffiti Bao, a Vegas pop-up inspired by Asian street food.

We talked to him about his background, trends in foodservice and of course what he loves about Cambro.

Please listen to the interview and check out the links below to connect.

Guest: Marc Maronne

Host: Felix Bazgan

Graffiti Bao: Website | Instagram

Cambro: Website | Instagram | Facebook | Twitter | Cambro Eats Website

Episode 15 Interview with Ameer Natson | Cambro Eats

February 20, 2019 Felix Bazgan 00:17:47

Ameer Natson logo In this episode, we talk to Ameer Natson. To say he’s an Executive Chef would be too easy so you’ll have to listen to him describe his journey.

Check out the podcast and here’s the link to Ameer’s website to get all the info on his upcoming adventures.

Guest: Ameer Natson

Host: Felix Bazgan

Cambro Eats Episode 7 – Interview with Jacquy Pfeiffer of the French Pastry School

June 4, 2018 Felix Bazgan 00:23:55

This week’s episode spotlights Chef Jacquy Pfeiffer, President and Co-Founder of the French Pastry School in Chicago.

With the simple goal of training much-needed pastry chefs, the French Pastry School was launched. Since its start, the School has become a mainstay of the culinary hub in Chicago.

In this episode, Chef Jacquy details his early interest in baking, followed by years of international culinary experience.

He also reveals what it was like being a central figure in the 2010 documentary Kings of Pastry. It followed Chef Jacquy through the grueling process of the Meilleurs Ouvriers de France – a nationwide skills-examination for the highest accolade in France.