This week’s guest didn’t grow up dreaming of restaurant kitchens -- but after finding her way into culinary school and landing an internship at Blackbird, she's become a true mainstay. Under the mentorship of friend-of-the-pod Chef David Posey at Blackbird and later Elske, Chef Tayler Ploshehanski developed her voice through rigor, repetition, and a deep respect for craft. Now, as chef de cuisine at Creepies -- her new restaurant with David and Anna Posey -- she’s stepping fully into that voice, translating years of experience into a playful, deeply technical take on Midwestern French cooking. This episode, we’re talking kitchen pranks gone too far, the quiet art of menu development under someone else’s vision, how to perfectly poach shrimp, and what it actually takes to earn trust in a Michelin-level kitchen -- and so much more.
