What we covered in this episode

Chef Bryce Shuman traveled at a young age with his parents (his mother was an anthropologist) and he shares the interesting food he was exposed to in Costa Rica and in the Arctic. 
He takes us through the journey that took him from being a dishwasher to San Francisco at Rubicon with Stuart Brioza and Nicole Kraskinski, to his travels in Europe, to Eleven Madison Park in New York, and finally his restaurant Betony in New York.
Chef Bryce Schuman shares what he learned from his mentors Stuart Brioza, Nicole Kraskinski, and Daniel Humm.
We learned how him and Chef Hari Cameron became friends. Click here to access the episode with Chef Hari Cameron.
Chef Bryce Shuman gives some advice for young cooks to be successful in their careers.
He describes his experience at his (now closed) restaurant Betony in New York.
Chef Bryce Shuman talks about his creative process ad the collaboration approach to menu creation at Betony.
His first source of inspiration - the ingredients.
Chef Bryce Shuman introduces his new concept 'Ribs n sides' created during the pandemic.
Series of rapid-fire questions.
Link to the podcast episode on Apple Podcast 

Links to other episodes in New York City
Conversation with Executive Pastry Chef Mark Welker

Interview with Chef Gabriel Kreuther

Conversation with Chef David Burke

Interview with Chef Trigg Brown

Conversation with Pastry Chef Sam Mason (Odd Fellows)

Interview with Brand Ambassador Charlotte Voisey

Conversation with Flavien Desonlin from the Brandy Library


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White sturgeon caviar with buckwheat pancakes and radishes @Betony Picture @Signe Birck





Coleslaw of fresh and fermented vegetables by Chef Bryce Shuman – Picture @Signe Birck





RibsRed – Sweet molasses ribs Chef Bryce Shuman Picture @Signe Birck





Chef Bryce Shuman Picture @Signe Birck




Fluffy pancake recipe by Chef Bryce Shuman


Two cups of flour
Two cups of buttermilk
One half a stick of melted butter in the buttermilk
One teaspoon and a half of baking powder
Half a teaspoon of baking soda
A pinch of salt
1/4 cup of sugar
4 eggs
Separated the yolks and the whites. Place the yolks into the wet ingredients. Make sure you don't break the yolks.
Then you take the sugar and you add it into your whites. You beat your whites until they are stiff; basically making a French Meringue.
You add the dry ingredients into your wet ingredients and mix until smooth, but don't over-mix it too much.
Fold in your whites in thirds.
Get your pan hot warm, add about a cup of butter. It should be nice and foamy.
Start dropping in your pancakes. You're going to want your eat to be on about medium low. And these pancakes are going to brown as they've got sugar in the them. The sugar's going to caramelize faster than a regular pancake. So you got to be careful. You can't have the temperature of the pan too hot.
You're going to flip these pancakes when they're still a little bit softy on the top. Then cook them on the other side and then take them out.
Now, I promise you, if you do this right, these are going to be the most fluffy, delicious pancakes you ever had.


How to Become a Successful Chef by Chef Bryce Shuman

Decide what kind of chef you want to be.
Do your research and trail or stage at different restaurants.
Select the one you like, put your head down, work hard, ad stay there for several years.
Get mentors and learn from them.
If you jump around from one restaurant to another, make sure to learn different skills at each location.

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