Savor the flavor

Hosted by Chef Mark Grigsby

We’ve all heard the phrase “eat your vegetables” — but today, we’re flipping the script. In this deep-dive episode, Chef Mark Grigsby challenges the outdated mindset that vegetables are side players and makes the case for putting produce center stage. Whether you're a home cook roasting carrots on a Tuesday or a pro on the veg station during a Saturday night rush, this episode gives you the skills, strategy, and mindset to respect vegetables like a true chef. From sourcing to prep, heat application to plating — this is your full-spectrum guide to cooking vegetables that hit harder than a ribeye.

• Why Western cuisine sidelined vegetables for decades — and how that’s finally changing
  
  
• How cultures around the world have always celebrated plant-based cooking
  
  
• Why vegetables demand more precision, creativity, and discipline than meat
  
  
• Pro cooking techniques: blanch & shock, glazing, grilling, confit, fermentation
  
  
• Common mistakes that kill flavor (overcrowding, underseasoning, overboiling)
  
  
• How to batch-prep vegetables smartly for weekday flavor without burnout
  
  
• The economics of veg: cost, waste control, and how to build profitable plates
  
  
• Why “zero waste” starts with intention and respect — from carrot tops to corn cobs
  
  
• What vegetables communicate on the plate: texture, acidity, emotion, and seasonality
  
  
• Real kitchen stories from the line that prove veg isn’t just garnish — it’s the test
  
  

 00:30 – Intro & Setting the Table for Veg Respect
01:22 – The Protein-Centered Plate: Where It All Went Wrong
04:22 – Global Inspiration: How Other Cultures Celebrate Vegetables
05:36 – Why Veg Is Harder to Cook Than Meat
07:09 – Technique Over Recipes: Roasting, Charring, Grilling, Air-Frying
16:42 – Batch Prep the Right Way: Work Smarter, Eat Better
18:03 – The 3 Biggest Vegetable Mistakes (and How to Fix Them)
20:31 – Professional Kitchen Standards: Precision, Mise, and Veg as the True Test
22:36 – Advanced Techniques: Blanch/Shock, Glaze, Ferment, Confit
24:38 – Zero Waste, Maximum Flavor: Nose-to-Stem Strategy
27:36 – Texture, Acidity, and Visual Storytelling Through Produce
28:05 – The Business Case: Veg as Profit Powerhouse
30:02 – Line Life Lessons: Respect the Veg or Get Exposed
32:06 – Final Thoughts: From Home Cook to Pro, Respect Is the Difference

• Visit the Website for all blogs, downloads & updates
  
  
• Download the new resource: Building Flavor with Vegetables (PDF)
  
  

NEW: Building Flavor with Vegetables
An in-depth guide on seasoning, cooking methods, and flavor-building strategies for vegetable-forward dishes — whether you're a home cook or a line cook. Includes charts, techniques, and tips for reducing waste and increasing impact.
→ Available now at theincrediblediscourse.com (under the resources tab)

If this episode changed how you look at the veg drawer in your fridge — tag your next dish with #IncrEDIBLEDiscourse and show us what you’ve got.
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Next week: we go from veg to dough in Episode 18: Bread Basics — Unlocking Flavor with Simple Doughs. Don’t miss it.