He does warn against the abundance of trash that is created by and comes with the inundation of hybrid and fusion food. When asked about his biggest inspirations he names Future of Junk Food, a pop-up restaurant whose MO is “recreating everyone’s favorite junk food with hyperlocal, seasonal ingredients, but this time around… using higher end ingredients like truffles, foie, uni and caviar.” Dishes that have come out of this include a “cool ranch” beef cheek gordita, a tuna “pizza,” and a “filet o’ fish” made with squid ink, peekytoe crab, and uni–right up Josh’s alley. Present in his posts about these creations is his witty intellect, also apparent during our conversation. Specifically drawn to “high-class stoner-chic cuisine,” Josh eats and makes “trashy food” grounded in real technique, finesse and skill. ![]() At the time he was just a 14-year-old with a crush on a blogger chef with all the answers, but it snowballed into a insatiable passion for the world of food.īeing in Los Angeles, Josh has been spoiled by a high level of food culture, especially living next to food truck lot. He was brought out of this sad existence by the era of the Food Network, specifically the show Ask Aida. “I was raised in a house of fast food and lean pockets – lean pockets not hot pockets, because that was healthier according to my family.” Josh now actively rebels against the environment in which he was raised: the forced convenience and artificial nutrition of prepackaged food. Josh comes from humble culinary beginnings. Maybe the KFC parfait bucket.” Lover of kale, supporter of veganism, and political science student at UCLA, Josh was not kidding. When asked the classic quirky icebreaker question of what he’d be if he were a food, he answered, “something gnarly with a slight identity crisis. Recently, I had a heart-to-heart with Josh Scherer, the “bro” (spoiler alert: he doesn’t actually identify as one, though he does love tanks and backwards caps) behind Culinary Bro-Down. However, the more I clicked through his blog with titles in bold capslock letters, practically yelling the names of outrageous, sometimes monstrous innovations (including the shocking McConsensual-Group-Sex-Burger), the more obvious it became that there was more to this guy below the “Smirnoff as a rolling pin” surface. ![]() Whoa. The first impression I got of this kid was that he’s a meathead with some culinary skills, a combination of YouTubers Dom Mazzettiand Epic Meal Time. This is the 7 th commandment of the Culinary Bro-Down, the blog that brought you the ramnuts, donuts made of ramen, recently featured on Buzzfeed.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |