FoodCrush

Cracking the code on delicious doughnuts 🍩🍩

August 25, 2020 OnMilwaukee, jackie woods, lori fredrich, matt mueller Episode 80
FoodCrush
Cracking the code on delicious doughnuts 🍩🍩
Chapters
FoodCrush
Cracking the code on delicious doughnuts 🍩🍩
Aug 25, 2020 Episode 80
OnMilwaukee, jackie woods, lori fredrich, matt mueller

Close your eyes for a moment and imagine a truly delicious doughnut.Its dough is buoyant and buttery with a subtle, satisfying chew. Its icing is smooth and sweet, but not cloying. It's indulgent; but at the same time balanced and restrained.

That's just the sort of doughnut that Chef Jackie Woods sought to create when he opened Donut Monster, a playfully named doughnut shop that’s taken a humble comfort food and elevated it to a new level.  

This week on FoodCrush, we’re exploring the world of doughnuts with a fine dining chef who redirected his passion for creating balanced, well prepared dishes into a mission to create the best tasting doughnuts possible. Along the way, he offers insights into his creative process, his benchmarks for excellence and the thought processes that keep him focused on upping the ante on one of America’s favorite breakfast treats. He also gives us a peek into the future of both Donut Monster and Brute Pizza, his newest collaboration with chef and colleague Paris Dreibelbis.


Show Notes

Close your eyes for a moment and imagine a truly delicious doughnut.Its dough is buoyant and buttery with a subtle, satisfying chew. Its icing is smooth and sweet, but not cloying. It's indulgent; but at the same time balanced and restrained.

That's just the sort of doughnut that Chef Jackie Woods sought to create when he opened Donut Monster, a playfully named doughnut shop that’s taken a humble comfort food and elevated it to a new level.  

This week on FoodCrush, we’re exploring the world of doughnuts with a fine dining chef who redirected his passion for creating balanced, well prepared dishes into a mission to create the best tasting doughnuts possible. Along the way, he offers insights into his creative process, his benchmarks for excellence and the thought processes that keep him focused on upping the ante on one of America’s favorite breakfast treats. He also gives us a peek into the future of both Donut Monster and Brute Pizza, his newest collaboration with chef and colleague Paris Dreibelbis.