About this episode
Chef Barclay Dodge (Bosq, Aspen) and Heather Kunzer (Foods in Season) join André Natera to talk foraged ingredients, preserving wild food, and lessons learned from El Bulli. This episode covers everything from mushroom prep to mentorship, and why fermentation isn’t just a trend—it’s technique. You’ll hear insider tips on working with seasonal ingredients, navigating small kitchen setups, and how to think like a Michelin chef without losing touch with the earth. It’s a grounded, high-level episode for cooks, chefs, and wild flavor seekers. Barclay Dodge Instagram Heather Instagram Foods in Season Instagram Subscribe to my Substack! Visit Chef’s PSA for Books, Free eBooks, and More! https://chefspsa.com/ Shop Chef’s PSA Merch! 🔗 SOCIAL MEDIA Join our vibrant culinary community across all platforms! Chef's PSA on TikTok Chef's PSA on X Chef's PSA Instagram Chef's PSA Facebook