Dan Kennedy on Meat, Fire, and Ego | Episode 197
Chef Dan Kennedy spent over 20 years in high end kitchens, most recently as head chef at Pasta|Bar Austin before the concept closed in February 2026. He is now working on Morri, his own concept in Austin.
In this episode, Andre Natera and Dan Kennedy argue that social media has replaced technical skill with aesthetic performance, and duck is the clearest casualty.
Why duck is almost always undercooked and how proper skin rendering changes the entire dish
Why wagyu and high-fat cuts need more heat than most cooks give them, not less
How to build a tasting menu around timing and satiety instead…
The skinny
The skinny isn't ready yet — notes appear once the transcript is processed.