#175 - Chefs & Guests - Chef Joshua Cook of Ampersand - a podcast by Ray Chmielecki

On this episode of Spoon Mob's Chefs & Guests podcast series, Ray chats with chef Joshua Cook of Ampersand Asian Supper Club in Columbus, Ohio about how he first got started cooking, when he first fell in love with the profession, running a kitchen at 18 years old, becoming a dad and a sous chef at 19, working at Bravo and Brio before it became a corporate chain, how important working at Barcelona was for him, how and why he worked in all the kitchen's he has, leading Hubbard Grille to a 2011 Best New Restaurant award, moving to the front of the house to be the general manager at Asterisk Supper Club, how sensitive people are to menu changes, if it's possible to have great food at a wedding, how they decided on ramen for the concept at Ampersand, developing his ramen style, the challenges of ingredient sourcing for ramen, construction delays, covid challenges, changes in the Short North over the years, why vegetarian ramen is so hard to get right, answers the question left behind from chef Aaron Clouse of A&R Creative Group, and more before taking on the "burning grill" questions! For more on chef Joshua Cook and Ampersand Asian Supper Club, visit spoonmob.com/joshuacook and follow him on Instagram @joshcookpics & @ampersandasiansupperclub. Visit ampersandasiansupperclub.com for menu details, reservations, and online ordering. For all things Spoon Mob, visit spoonmob.com and make sure to follow us on Instagram (@spoonmob), Twitter (@spoonmob1), and Facebook (@spoonmob1). Audio Editing by @TrackEditPrint. Intro music by @kabbalisticvillage.

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