By: Jacob Elyachar, jakes-take.com
It is a privilege to welcome Chef Dave White to The Jake’s Take with Jacob Elyachar Podcast.
Born in the United Kingdom, Chef White boasts over seven years of experience as a Head Chef, emphasizing his plating, flavor, and presentation expertise. His culinary journey is intertwined with a passion for adventure, evident in his participation in pro skiing competitions; Mount Everest climbs, and skydiving escapades, each accompanied by tales of past injuries and surgeries. Transitioning from various kitchens in London to becoming a personal celebrity chef, Dave’s dynamic career trajectory led him to explore the world of yachting. His seamless integration of adventure and culinary prowess makes him a compelling and captivating personality for television audiences worldwide on the popular Bravo TV series Below Deck: Mediterranean.
Chef Dave White recently released his cookbook, SALTED. The book features 50 recipes inspired by his backpacking adventures and culinary experiences from France, Japan, Nepal, Norway, Ukraine, and the United States. He created and photographed every dish.
On this episode of The Jake’s Take with Jacob Elyachar Podcast, Chef Dave White spoke about his experience on Below Deck: Mediterranean and shared the stories behind three recipes featured in Salted.
Charred Basque Octopus is one of the recipes featured in Salted. (Photo by Chef White)
The Norwegian Waffle is one of the recipes featured in Salted. (Photo property of Chef White)
Salmon Tartare is one of the recipes featured in Salted. (Photo property of Chef White)
You can connect with Chef Dave White on social media. Visit his Facebook & Instagram channels.
