June 7, 2019 • 1 min
Want to know more about what’s on your plate? Chef Marc Murphy’s Food 360 takes a comprehensive look at the way we eat, exploring food history, science, culture, and more with help from an impressive roster of experts, restauranteurs, and fellow celebrity chefs. First episode drops June 14th!
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
I'm Mark Murphy. I'm a chef, restaurateur, and all around
curious guy with a true interest in all things food.
I've been cooking for over thirty years. I've worked in
and owned a number of restaurants, but my experience is
a judge on Food Network's Shop for the past ten
years has really piqued my curiosity in the food culture.
I believe there's a story behind every meal, a story
behind every person who makes it, a story behind each
(00:22):
ingredient used, and I want to know everything I can
about it, and that's why we're here. My new podcast,
Food three sixty will take an all encompassing look at
the world of food, bringing history, science and culture to
the table. You'll get behind the scenes stories from my
friends in the industry and dig into why we eat
the way we do. I would say the restaurants like
Nikulto particles, after five years, they start losing their their
(00:43):
mojo and you have to re energize being a restaurant worker,
being a chef is the biggest privilege of my life.
To be able to do that all over the world.
It's hard, but it's also one of the things that
actually gets me up in the morning. Truthfully, I'm able
to separate, for the most part, my personal life and
dislikes from if a dish is successful in its preparation
(01:04):
and judge if it has merit, and I think a
lot of it also comes from the chef's intention. The
most important thing for me is not my writing ego.
It's getting people to cook delicious food. Be sure to
subscribe to Food three sixty on the I Heart radio app,
Apple podcast, or wherever you listen to your favorite shows.
I'm Mark Murphy. I'm a chef, restaurateur, and all around
curious guy with a true interest in all things food.
I've been cooking for over thirty years. I've worked in
and owned a number of restaurants, but my experience is
a judge on Food Network's Shop for the past ten
years has really piqued my curiosity in the food culture.
I believe there's a story behind every meal, a story
behind every person who makes it, a story behind each
(00:22):
ingredient used, and I want to know everything I can
about it, and that's why we're here. My new podcast,
Food three sixty will take an all encompassing look at
the world of food, bringing history, science and culture to
the table. You'll get behind the scenes stories from my
friends in the industry and dig into why we eat
the way we do. I would say the restaurants like
Nikulto particles, after five years, they start losing their their
(00:43):
mojo and you have to re energize being a restaurant worker,
being a chef is the biggest privilege of my life.
To be able to do that all over the world.
It's hard, but it's also one of the things that
actually gets me up in the morning. Truthfully, I'm able
to separate, for the most part, my personal life and
dislikes from if a dish is successful in its preparation
(01:04):
and judge if it has merit, and I think a
lot of it also comes from the chef's intention. The
most important thing for me is not my writing ego.
It's getting people to cook delicious food. Be sure to
subscribe to Food three sixty on the I Heart radio app,
Apple podcast, or wherever you listen to your favorite shows.
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