While he will only humbly credit himself as a “cooker of dinner”, Adam Walsh has worked in top kitchens in Chicago and around the world in environments I know would bring me to my knees crying in no time. This influences our conversation as we discuss how folks with middle/upper class backgrounds could reframe their thinking about kitchen labor and those who commit their lives to making our dinner for us. We also examine the community that keeps people going in such a high stress, low pay environment as well as some of the factors that need to evolve and change in a workplace whose old guard has developed a machismo reputation for being cutthroat; do-or-die. Along the way we discuss the “rights of passage” of cooking in France and Denmark (at noma) while managing to only reference FX’s The Bear once in an hour interview with a Chicago cook covered in dumb ass tattoos! (His words. Not mine.)

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