HEARD: Chippewa Valley Food Industry Podcast #2

<p>On this week’s episode, Sara and Ryan introduce us to Max Childs a chef at The Cranky Buzzard who has cooked all over the area. He is from the area (Memorial graduate) and we hear his story into the industry. Working in this industry wasn’t something he dreamed so why did he enter and then where did the passion develop from?</p> <p>He has also worked at The Plus and The Informalist over a career that spans seven years.</p> <p>How the kitchen is always a classroom, including his experience pickling a venison heart.</p> <p>Developing a recipe book for a kitchen.</p> <p>What food does Max like to cook for himself?</p>