#53 - Chef Marcin Krol of Maison

On this episode of the Spoon Mob Podcast, Ray chats with chef Marcin Krol of Maison in Paris, France about their recent pop ups, how he got started cooking &amp; working in restaurants, teaches Ray how to properly pronounce his Polish last name, why he dropped out of agriculture school, staging at Noma during his summer break, his thoughts on culinary school, the longevity of an executive chef, working in the middle of nowhere Portugal, how he wound up at Borago in Chile, the challenges of managing other cooks for the first time in his career, restaurant ranking lists &amp; awards, hitchhiking &amp; staging in Japan, moving to Sweden, buying a one way ticket to Paris, moving back to Japan to work at Noma’s new restaurant, whose food you’re actually eating, the lifespan of a restaurant, the problem with Top Chef, food being too cheap, getting stuck in the U.S. due to covid lockdowns, how he wound up at Maison, why they had to temporarily close the restaurant, when Maison will reopen, the travel logistics of guest chef pop ups, the idea behind their rabbit brain dish, his preferred style of cooking, future plans, answers the question left behind from sommelier Taylor Berk of Lucky Cricket,&nbsp;and more before taking on the “burning grill” questions! For more on chef Marcin Krol, visit spoonmob.com/marcinkrol and follow him on Instagram @unmami_issues &amp; @maison_sota. Visit maison-sota.com for menu details &amp; reservations. For all things Spoon Mob, visit spoonmob.com and make sure to follow us on Instagram (@spoonmob), Twitter (@spoonmob1), and Facebook (@spoonmob1). Audio Editing by @TrackEditPrint. Intro music by @kabbalisticvillage.<br /><hr><p style='color:grey; font-size:0.75em;'> See <a style='color:grey;' target='_blank' rel='noopener noreferrer' href='https://acast.com/privacy'>acast.com/privacy</a> for privacy and opt-out information.</p>