Legendary chef Agusta Scophier raised the bar for the culinary profession.

He made kitchens safer and cooking respectable.

His great-grandson Michelle told me more.

The working conditions in the kitchens in those days were appalling.

The heat was terrible.

Whenever anybody was thirsty, they would drink alcohol,

which means that by the end of the afternoon

some of the arguments were with knives. The Agusta Scophier School of

Culinary Arts continues to elevate the culinary profession for aspiring chefs today.

Learn more at a scaffier.ededo.edoevi.edede.edoe.edoe. E. Hey, thanks to our presenting sponsor Bob's Red Mill.

Stay tuned at the break for their quiz.

Hey guys, Bridget here. Now before we start this week's episode of Proof, I've got a favorite

ask. We've posted a link to a survey in the show description and we want to hear from you, our listeners.

It only takes a few minutes so tell us what you think.

Now on to the show.

Is it me or are food bowls everywhere?

While other burger places serve the same old stuff, I'm the only one who has the bowls to serve something different.

I mean just look at my teriyaki bowls.

Feast your eyes on new banquet megaboles and you're looking at a mouthful.

Taco Bell's new cantina bowl.

You'll love it or will replace it with something you do guaranteed

What's up with this bowl craze? This is a Buddha Bowl

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