Today on episode 373 of the outdoor biz podcast I’m talking with Travel Creel founder and chef Joshua Schwartz. Joshua and his team love to fish! Their goal is to combine world-class fishing destinations with comfortable accommodations and outstanding dining experiences.

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Show Notes

How'd you get into cooking?

So, my grandfather owned a French bistro, so I kind of grew up in a restaurant as a kid, and he passed away when I was pretty young, and didn't really know how to deal with his passing.

Didn't really understand grief and everyone was really upset. My family, my mom, my dad, my sister were all upset and I didn't really know what to do cuz I wasn't feeling upset, but I didn't know how to deal with it. And my mom's like, you, everyone deals with grief differently, so you just need to choose what you wanna do and how you wanna deal with it.

And I said, well, I'm just gonna be a chef like grandpa was. Oh, cool. And that was really kind of like, I set my sights on it and I never looked back.

So tell us about your cooking career. You cooked at the French Laundry, Bouchon, and Per Se

Yeah, so I started cooking at 14 professionally and worked my way through some of local restaurants and met a chef when I was in high school, who was an instructor at the New England Culinary Institute, and he worked for Thomas Keller at his original restaurant in New York called Rakel.

He helped me get set up going to the New England Culinary Institute. Which, which is where I went to school in Vermont. And my first externship, from the way that school worked was you did six months at school, six months as an externship working in a professional kitchen. And then back to school for six months and then back out in the field for six more months. And then you graduated. So my first externship was in New York working for David Bouley at the original Bouley on Duane and Houston. And that was my introduction to fine dining.

When did you have time to pick up fly fishing?

When I was working at the French Laundry we started the project of Buchon and me and another chef friend Jeff Cerciello, we were going to be the sous ch