OOD Food Editor Andrew Rochon has by no means been one to shrink back from journey. Over the years, he’s taken conventional wild fish and recreation substances to gastropub ranges, experimenting with waterfowl fats, carpaccio, croquettes, and variations on all method of broths, soups, and stews you could pack in your excursions into the woods or on the water.
In 2021 his on-line presence drew the eye of actuality television producers who supplied Rochon the possibility to embark on a wholly totally different sort of journey.
Filmed on a distant ocean shoreline in lovely British Columbia, Hulu’s Chefs vs. Wild drops culinary company within the backcountry and challenges them to make five-star dishes from foraged substances utilizing a wood-fired out of doors kitchen. Rochon options in Episode Six: The World Is Not Your Oyster.
“This was unlike any other experience … maybe some backwoods camping/fishing trips, but at least with those there aren’t cameras and drones flying around,” Rochon wrote. “I did have a TV series called “Catch 2 Kitchen” on our native Roger’s station, however (this was) my first … time being on worldwide tv like this.”
On a mission like this, Chef Rochon recommends having:
- Chef knife
- Portable knife sharpener
- Oyster shucker
- Filet knife
- Small, versatile folding knife
Chefs vs. Wild is now streaming on Disney+ in Canada.
Check out Rochon’s recipes right here
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