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The next generation of culinary artisans are changing up the industry. These artisans have a whole new approach to reaching and satisfying the next generation consumer. In this podcast we will explore chefs and artisans from around the world diving into their story and passion.\xa0

In this episode of Chef AF, I talk with Greg Pryor, known to his instagram followers as Caster Azucar, a cook with no formal training about social media, his cooking that comes from his love of creating and why he sees food as an adventure.\xa0

Pryor talks about the amazing feeling of trying something sensational in a restaurant and says he has had those experiences in New Zealand. He chats about eating at Michael Meredith\u2019s restaurant saying it was incredible and couldn\u2019t believe what he had done with a potato and cabbage dish. Pryor adds, \u201cthere\u2019s something that is my drive to try and get people to experiment more at home and appreciate food more when they go out, but also appreciate the adventure that is food.\u201d\xa0

Pryor shares with us his recipe Burnt Butter, Pistachio, and Potato Soup, which he says came from looking for something that was hearty, warm and fall-like. This recipe comes with an option to add grilled salmon. Pryor talks about creating echoes of the foundational flavors, saying that the dish is about bringing layers of flavor and texture to something as simple as a soup.\xa0

Tune into the podcast to learn more on how Pryor feels about following recipes, what he has to say about cooking with sous vide, and his thoughts about the industry on this episode of Chef AF \u201cIt\u2019s All Food\u201d or you can listen at Spotify!