Vinous in the Kitchen: Stock Essentials, June 2020

"It took me far too long into my culinary career to finally invest in a stock pot and start down the path of creating my own chicken, beef and mushroom stocks. My experience with stock in professional kitchens started in school, where we learned the fundamentals; yet after that, it was always the late night or early morning crews who would tend to the massive stock pots. I began to respect the importance of a good stock when I left restaurants and began cooking in my own home. That was when it dawned on me that I could make my own stock." Eric Guido, Vinous © 2020 Vinous Media LLC