If you've had the pleasure of dining at Station BBQ, you've probably wondered how Vernon became the home to one of the best southern barbecue restaurants north of the 49th. Chef Eric learnt his trade in multiple restaurants in Texas the deep south, but not until after being trained in French haute cuisine and finding the experience didn't do anything for him as a human.
Listen as Eric tells the story of how he strayed away from education and into the kitchen, encouraged by his parents, and how in doing so he found a lifetime of education in cooking. As he talks about the science of BBQ, don't be alarmed if you find yourself drooling - I can assure you the interviewer did the same! And equally fascinating is Eric talking about COVID pivots, as well as taking a longer term view on the 'democratization' of cooking.
I have always been proud to call Eric, Tanya & Station BBQ one of my go-to's - after listening to his passion for his craft and community, you too will regain your #LoveLocal.
If you've had the pleasure of dining at Station BBQ, you've probably wondered how Vernon became the home to one of the best southern barbecue restaurants north of the 49th. Chef Eric learnt his trade in multiple restaurants in Texas the deep south, but not until after being trained in French haute cuisine and finding the experience didn't do anything for him as a human.
Listen as Eric tells the story of how he strayed away from education and into the kitchen, encouraged by his parents, and how in doing so he found a lifetime of education in cooking. As he talks about the science of BBQ, don't be alarmed if you find yourself drooling - I can assure you the interviewer did the same! And equally fascinating is Eric talking about COVID pivots, as well as taking a longer term view on the 'democratization' of cooking.
I have always been proud to call Eric, Tanya & Station BBQ one of my go-to's - after listening to his passion for his craft and community, you too will regain your #LoveLocal.