Pop-up Breakdown with Spencer Venancio

[@MrMsal1984]

That last line is the most important I believe. There is so much value in teaching what you have learned.

[@williamkarlbaker]

So much respect to Spencer! Being that experienced at such a young age.

[@jns239]

I generally only do 5 courses per pop up, but one of the best received dishes I have ever had was a corn and truffle bisque with maybe creme fraiche, and freeze dried corn.... I had roasted the corn cobs before making a stock, and in general treated it like a brown stock (no tomato paste though) and there was such a depth of flavor on the broth, that I didn't really need anything else. Anywho, you are so right in terms of balancing the simple to execute with the more complicated.

[@johnsilva3347]

Beautiful video JK. Who ever was behind the camera did a hell of a job and content was refreshing. Nice to always see hard work and dedication at any age!. Dishes looked gorgeous, cool kitchen and atmosphere looks awesome and cozy. Wish I could know about the aromas or flowers used to decorate. Pressure-is always good because that’s how we learn. Theory is nice but execution is really the only way we will learn what works and how to improve or rethink strategy. Teaching is the most beautiful part of the pursuit of mastering your craft. This is a life long journey. Don’t burn out!!! All this knowledge is useless unless shared and Imparted on the next group or at least those few who actually want to know and who will use it and develop upon it. Every lesson learned from superiors Counts for something.

[@justinkhanna]

Ha was definitely either Spencer, myself, or my colleague Lucy, nothing fancy, just wanted to grab footage between dishes. Thanks for watching!

[@burgerwitheverything9247]

Can you do a video going.over these cheffing formats like what is a Popup Stage Etc etc and how are the brought about. How are they different.

[@burgerwitheverything9247]

He looks like he is super young? What is his story?

[@acooknamedMatt]

Rad

[@jayquake2747]

Hey