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Episode 52: Chef Cobey Adams from Brabant Lodge
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Chef Colby Adams, the celebrated Chopped Canada finalist, joins us for an unforgettable episode filled with tales of culinary passion and fishing adventures. Discover how a city boy became an avid fisherman, reeling in impressive lake trout and northern pike at the beautiful Brabant Lodge on Great Slave Lake. Colby shares the experiences that led him to the Mackenzie River's mouth and reflects on the therapeutic joys of fishing. Listen as we recount our journey from the thrill of the catch to preparing exquisite dock-to-table dishes like ceviche, turning freshly caught fish into gourmet masterpieces.
Explore the relentless and exhilarating world of professional kitchens through Chef Colby's eyes. From his humble beginnings in Mississauga to the high-stakes environment of intense kitchen service, Colby opens up about the challenges and triumphs of his career. Hear about his early days making homemade chicken nuggets and home fries, his stint at Dairy Queen, and the unforgettable moment a colleague seared a thumb in dedication. Dive into the chef's participation in a high-pressure cooking competition, where creativity and quick thinking turned mystery ingredients into culinary gold.
Tight lines, everyone!
Chapters
1. Luxury Lodge Owner Interviews Chef Colby (00:00:00)
2. Dock-to-Table Fishing and Cooking (00:12:06)
3. Chef's Hospitality Journey (00:26:06)
4. High-Stakes Cooking Competition Experience (00:38:11)
5. Ultimate Fishing Paradise and Podcast Experience (00:49:38)
53 episodes
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