Long before earning a Michelin star at 28, chef Donald Young was a high schooler splitting his time between two very different kitchens: Culver's and the legendary Le Français. The Chicago-area native went on to train under Roland Liccioni, hone his craft at Les Nomades, and help lead Temporis to Michelin recognition. These days, he's doing things on his own terms with Duck Sel, his wildly creative underground dining experience. This week, we talk about the demanding kitchens that shaped him, the highs and lows of Michelin stardom, learning to become a better leader, and rediscovering the simple pleasures of cooking. Plus: a very expensive duck-aging setup, the finer points of Culver's kitchen operations, a memorable punishment involving an entire case of parsley, the enduring appeal of meatloaf, and so much more.
Listen to this episode