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Chad White's Voyage from the U.S. Navy to Top Chef
Manage episode 379340299 series 2939211
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In this episode, we're thrilled to chat with Chad White—a Navy veteran, award-winning chef, and restaurateur.
Chef Chad shares his journey from the United States Navy to becoming a Top Chef contender. His dedication led to opening successful restaurants, including Zona Blanca Ceviche Bar (2016), winning Best New Restaurant and Chef of the Year awards for an impressive five consecutive years. He was also a two-time semi-finalist for the James Beard "Best Chef" award in 2020 and 2022.
Join us as Chad discusses chef collaboration, the valuable contributions of military personnel in the culinary world, and his distinction as the "Sea Maverick of San Diego."
Chapters
1. Chad White's Voyage from the U.S. Navy to Top Chef (00:00:00)
2. Background and Balance (00:01:45)
3. Food as Art (00:05:07)
4. From Enlisting to the Kitchen (00:08:19)
5. A Military Work Ethic (00:11:55)
6. Fish Scraps = Bizarre Foods (00:16:56)
7. Resourcefulness and Creativity (00:19:53)
8. Working with Brian Malarkey (00:24:35)
9. A Tiny Restaurant (00:26:20)
10. Brisket, Lobster Rolls, and Tacos (00:31:50)
11. Growth Through Collaboration (00:37:09)
12. Opportunity and Perspective (00:40:29)
13. A Top Chef Avocado Mishap (00:42:58)
14. Chad White's Ultimate Dish (00:48:27)
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