#203 - Chefs & Guests - Silas Caeton of The Lox Bagel Shop - a podcast by Ray Chmielecki

On this episode of Spoon Mob's Chefs & Guests podcast series, Ray chats with Silas Caeton, co-owner and managing partner of The Lox Bagel Shop about how he got started with cooking, why he decided against med school, why he chose Columbus State for culinary school, how he wound up working in the country club environment, when he first met chef Avishar Barua, the early days of Veritas with chef Josh Dalton, why he never left Columbus to cook elsewhere, his short time running Rigsby’s, what chefs today should look for & ask when interviewing, why Salt & Pine didn’t work, cooking Mexican food at Cosecha Cocina, how he first met Kevin Crowley, when he knew it was time to open his own restaurant, opening The Lox, why bagels, the difference between Montreal and New York bagels, how they navigated covid, appearing on Food & Wine’s best bagels in America list, the biggest challenge facing the restaurant industry right now, the current state of the Columbus food scene, future plans, the best way to store bagels, answers the question left behind from wine director Lauren Noel of The Market IV, and more before taking on the “burning grill” questions! For more on Silas Caeton, visit spoonmob.com/silascaeton and follow him on Instagram @silascaeton & @theloxbagelshop. Visit theloxbagelshop.com for menu details, online ordering & catering. 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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