ZAK: We made it through another week, friends. You know what that means...Food Friday.
RAY: I'm Ray Anthony Barrett. I'm an artist and chef. I'm on the road working on an art project, searching my roots, learning about a lost knowledge of the land and trying to define for myself what it means to be free today. Before I set out on this journey, I came back to something I learned in Boy Scouts which is be prepared. And as I found my way into kitchens the concept of mise en place fits nicely into that notion of be prepared. It's basically, before you start cooking, you have all your ingredients prepared, chopped and ready to cook. Anthony Bourdain talked about mise en place in terms of the 6 p's in his case which is proper planning prevents piss poor performance. In my experience, having a mantra or motto that is positive or an affirmation is helpful. So I modified that to proper planning produces peak performance. I'm camped in this canyon near the Salton Sea right now and being able to trust my gut and survey the situation and prepare myself accordingly...I make plans, I make to-do lists and, you know, it's like, plan for the worst, hope for the best. But, also, what I'm learning in this...in life and also being out here in the elements, in the wilderness is, you have to be prepared to completely throw that away and adapt to the situation.
ZAK: If you want to live vicariously though Ray on his roadtrip. You an follow him on Instagram at Ray Anthony Barrett. As always, I'm very hungry for your food advice. Give me a call on the hotline at 844-935-BEST.
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