Today we’re joined by the incredibly charming and wonderfully knowledgable Jordon Ezra King, to hear about his journey from being a trainee tailor on Saville Rowe (working for everyone from Stephen Fry to some of the most renowned gangsters in the country) to becoming a chef and working at some of London & Paris’s top restaurants.
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0:00 – Welcome to the GoTo Food Podcast
0:36 – Weird DMs
2:05 – Deli Steady Cook Segment
4:42 – Jordan’s Travel Experience
5:56 – Exploring Portuguese Cuisine
6:00 – Notable Dishes from Portugal
9:58 – Cooking in Marseille
12:05 – Cooking in Paris
13:33 – Kitchen Stories
17:17 – Italian Heritage and Pasta
18:40 – Favorite Pasta Dishes
19:00 – Fun Fact: Origin of Carbonara
20:15 – Mussolini’s Role in Italian Food Codification
20:22 – Italian Culinary Diversity
20:30 – Quoting: The Bread in Tuscany
21:26 – Why Is Tuscan Bread Considered Bad?
21:32 – Ways to Improve Tuscan Bread
21:38 – Underrated Italian Dishes
21:47 – Home Cooking in Italy vs. UK
22:54 – Comparing Dining Experiences in Rome and London
23:27 – Favorite Childhood Food Memories
24:11 – Early Food Experiences
25:22 – Bold Food Choices as a Child
25:49 – The Influence of Family Cooking
26:34 – Quickfire Round: Go-To Dish on Menus
27:17 – Overrated Menu Items
27:45 – Cooking Fads Discussion
28:11 – Thoughts on Viral Food Trends
29:04 – Good Cooking Hacks
30:00 – Kitchen Setup Tips
30:56 – Importance of Mise en Place
31:28 – Go-To Drinks Segment Introduction
32:29 – Go-To Cocktail Choices
34:13 – Tasting Sparkling Rosé
35:10 – EP Release and Urbanization
35:17 – Wine Origins and Delivery
35:24 – Dramatic Bottle Opening
35:30 – Review of the Wine
35:35 – Cheers and Intro to the Episode
35:42 – Cocktail and Canapé Suggestions
35:49 – Pre-Dinner Snacks and Excitement
36:02 – Quick Snack Ideas
36:09 – Ideas for Dinner Prep
36:28 – The Importance of Easy Prep for Entertaining
36:41 – Morning Drink Rituals
36:56 – Tap Water in London
37:15 – Coffee Preferences and Morning Routine
37:50 – Overcoming Hangovers with Food
38:08 – Big Fry Up and Breakfast Favorites
38:30 – Early Food Memories
38:49 – Transition from Tailoring to Food Industry
39:01 – Working in Bespoke Tailoring
39:18 – Celebrities as Clients
39:49 – The Tailoring Experience
40:15 – Old School Customer Service in Tailoring
40:46 – Interesting Characters in the Tailoring World
41:05 – Food Presentation Discussion
41:24 – Spring Lasagna Creation
41:54 – Unique Ingredients Used
42:15 – Discussing Past Restaurant Experiences
42:43 – Marksman Pub Experience
43:01 – Learning from the Marksman
43:19 – Favorite Dish from the Marksman
43:54 – Pork Chop Cooking Techniques
44:12 – Changing Perceptions of Pork
35:10 – EP Release and Urbanization
35:17 – Wine Origins and Delivery
35:24 – Dramatic Bottle Opening
35:30 – Review of the Wine
35:35 – Cheers and Intro to the Episode
35:42 – Cocktail and Canapé Suggestions
35:49 – Pre-Dinner Snacks Excitement
36:02 – Quick Snack Ideas
36:09 – Easy Dinner Prep for Guests
36:28 – Importance of Low-Stress Entertaining
36:41 – Morning Drink Rituals
36:56 – Tap Water in London Concerns
37:15 – Coffee Preferences and Morning Routine
37:50 – Overcoming Hangovers with Food
38:08 – Big Fry Up and Breakfast Favorites
38:30 – Early Food Memories
38:49 – Transition from Tailoring to Food Industry
39:01 – Working in Bespoke Tailoring
39:18 – Celebrities as Clients
39:49 – The Tailoring Experience
40:15 – Old School Customer Service in Tailoring
40:46 – Interesting Characters in Tailoring
41:05 – Food Presentation Discussion
41:24 – Spring Lasagna Creation
41:54 – Unique Ingredients Used
42:15 – Discussing Past Restaurant Experiences
42:43 – Marksman Pub Experience
43:01 – Learning from the Marksman
43:19 – Favorite Dish from the Marksman
43:54 – Pork Chop Cooking Techniques
44:12 – Changing Perceptions of Pork
51:05 – Discussion on Brawn Restaurant
51:11 – Experience at Brawn: Expectations and Learning
51:18 – Tough Kitchen Dynamics
51:31 – Insights on Chef Ed’s Leadership
51:38 – Old School Kitchen Environment
51:44 – Opinions on Kitchen Hierarchies
51:57 – Thriving in High-Pressure Situations
52:14 – Finding the Right Kitchen Fit
52:52 – Lines Not to Cross in Kitchen Culture
53:11 – Different Reactions to Stress in the Kitchen
53:43 – Comparing Kitchen Dynamics to Sports
54:19 – Positive and Negative Kitchen Environments
54:30 – Personal Experiences in Various Kitchens
54:56 – The ‘Yes Chef’ Dynamic Explained
55:30 – Playful Banter about Kitchen Culture
55:46 – Transition to Working at Mob
56:01 – Receiving the DM from Ben
56:43 – Initial Hesitation to Join Mob
57:26 – Exploration of Food Media Opportunities
58:51 – Support from Friends and Chefs
59:19 – Experience and Duration at Mob
59:31 – Reasons for Leaving Mob