Mike on the Culinary Institute of America, The French Laundry, Napa, Michelin Stars
We’ve mentioned on the podcast that Mike was invited to travel to Napa to speak and demo his food at the Worlds of Flavor International Conference & Festival at the Culinary Institute of America.
In this episode that we recorded in an awkward new set up in Mike’s house, Mike recaps his experience with the conference along with some of the meals he had and people he met while in California — including a bucket-list dinner at Thomas Keller’s The French Laundry.
We also talk about the impact of the news that the Michelin Guide will be coming to Miami, Tampa and Orlando.
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Transcript
Michael Beltrán: I mean the food was technically perfection. Like it was the most perfect food I've ever had. The dishes that you know like... A lot of times these chefs that have been around for an incredibly long time, they have the same dish that they've been making for 30 years and you're just kind of like "Whatever, it's probably super played out or whatever." Man, oysters and pearls is one of the best things I've ever had. Ever. Like, it was just so decadent and, like, perfect, and it was... I mean I [ __ ] loved it. Every single course. I was so [ __ ] full, man. Like, I could not physically put another ounce of food inside of my body. It also goes with that thing that it's like "Fine dining, the food's so small and you're never full." Like, [ __ ] that. I could have rolled the [ __ ] out of there.
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Nicolás Jiménez: