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My Guest today is Alex Aïnouz- the Co-host of the Food But We Digress Podcast, owner of the self-titled YouTube Channel Alex French Guy Cooking, and the author of the cookbook of the same name.
I want to talk to Alex about changing industries, combining his electrical engineering background and passion for food, being inspired, and learning by doing.
Show Notes:
Alex on YouTube: @Alex
Alex on Instagram:
Alex on Twitter:
Alex on Facebook:
Food, But We Digress…:
Alex’s Cookbook:
Connect with Alex:
Get updates on The Demi Skills Course:
Modernist Cuisine:
Serious Eats:
The Engineers Cookbook:
Power of Now:
Momofuku Milk Bar By Christina Tosi:
The Obstacle Is the Way:
The Cornerstone of Eggs Benedict (Hollandaise Sauce Recipe) by Alex:
This Italian Pasta Dish Had A Tremendous Impact On Me… (Cacio e Peppe) by Alex:
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👋My name is Justin Khanna. I spent 8 years training at Michelin-starred and critically acclaimed restaurants like Per Se, Grace, The French Laundry, noma, Frantzen and Lysverket.
I host a weekly podcast called The Emulsion where I curate chef/restaurant/fine dining news. There, I also interview knife makers, authors, food critics, chefs, bartenders, farmers, entrepreneurs and thought leaders to discover insights that can improve your life.
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Justin Khanna
212 Broadway E Unit 22725
Seattle, WA 98102 USA
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