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 of story and ego
Kennedy covers proper rendering technique, skin drying and aging, heat control, extended resting, and pre-service prep decisions that determine outcome before service starts. They also cover lamb, octopus, and grilling over binchotan and wood embers, using cake testers and feel over thermometers, and finishing with fat and flaky salt. On tasting menus, Kennedy favors 5 to 9 courses with canapés, cold starters, and two desserts, structured around deliciousness over narrative. The episode closes with reactions to America’s Culinary Cup, commentary on Pasta|Bar’s closure, and Chef’s PSA merch.
This episode is sponsored by Rational USA. Learn more at https://rationalusa.com
Guest
- Dan Kennedy on Instagram → @cocinero_dk
Links
- Subscribe on Substack → https://chefspsa.substack.com/
- Shop Chef’s PSA Merch → https://shop.chefspsa.com/
- Visit Chef’s PSA Website → https://chefspsa.com/
- Sponsored by Rational USA → https://rationalusa.com
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