#46 - Chef Tyler Stemmer of Pleasantry - a podcast by Ray Chmielecki

On this episode of the Spoon Mob Podcast, Ray chats with executive chef Tyler Stemmer of Pleasantry about how he got started cooking and working in restaurants, his thoughts on culinary school, why he never moved to a bigger city to cook, balancing a career in music with a career in culinary arts, the similarities between being in a band & being in a kitchen, staging in Chicago at Wherewithall, the benefits of staging & working with other chefs, being promoted to executive chef at Pleasantry, the biggest challenge of being a first time executive chef, staffing challenges in restaurants today, how he came up with parmesan ice cream, wobbly tables, what exactly bike polo is, why Cincinnati has been overlooked as a food destination for so long, future plans, answers the question left behind by sommelier Amanda Moss, and more before taking on the “burning grill” questions! For more on chef Tyler Stemmer, visit spoonmob.com/tylerstemmer and follow him on Instagram @bad_thai & @pleasantryotr. Visit pleasantryotr.com for menu details, reservations & 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. 

---

See acast.com/privacy for privacy and opt-out information.

Further episodes of Spoon Mob

Further podcasts by Ray Chmielecki

Website of Ray Chmielecki