Hey guys, Dave here. We're going to muse on Beef Wellington, which is going to be our way of talking about system cooking versus intuitive cooking. Some thoughts on that. Then we're going to do a pronunciation bee. We're going to dust off our good old friend. And we're going to pronounce some words that are extremely difficult to say.

And then finally,

we're going to finish off with the moif.

Welcome to the Dave Chang Show, part of the Ringer podcast network,

presented by Major Do Media.

Thank you, Al-Latengal, as always.

Chris is going to join in a little bit.

He is currently recording his pronunciation B. We're going to get to join in a little bit. He is currently recording his pronunciation B.

We're going to get to that in a second. But had some thoughts and musings. This is going to be

more of a regular occurring, maybe even every podcast we're going to do this. But I was in a

conversation with a chef friend of mine and we got to talking about system cooking

versus intuitive cooking. And you might ask yourself, what does that mean? I feel like over the,

you know, years plus seven plus years we've done this podcast, that phrase comes up quite a bit.

And I thought maybe it's time to sort of define it to some degree.

And before I do, maybe it's best to give you a comp.

I was doing a dinner way back when with a through Michelin Star Swiss chef.

Can't say that fast.

And that Swiss sort of through Mission Star lineage goes to Joel Robichon,

Freddie Giriday, but it really starts with Robichon.

And that Swiss style of cooking, um, was all about

precision, was about controlled heat, was about almost zero variability on product, um, in terms of

the vegetables or the protein. Everything was ordered and you're trying to get the exact same thing

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