Ep. 36 - Preston Landers (@prestonlanders) - On the Pursuit of Value Creation Through Cooking | Way of Ramen Podcast

The podcast explores Preston Landers' unique approach to ramen, emphasizing value creation for the consumer by maximizing the difference between production cost and perceived worth. Landers, known for blending Eastern and Western culinary techniques, details his journey from a business career to ramen chef, influenced by Copenhagen's Slurp Ramen Joint. He discusses his recipe development process, which involves balancing exploration and exploitation of flavors, and A/B testing components to refine taste while minimizing bias. Landers also explains his temporary shift to ceviche due to ramen's perceived price ceiling, and strategies for creating profitable ramen businesses through audience segmentation, storytelling, and value-added appetizers.

Outlines

Part 1: Background, Culinary Origins

Part 2: Community, Testing, Philosophy

Part 3: Technical Execution, Broth, Noodles

Part 4: Business, Value, Market Strategy

Part 5: Fermentation, Flavor Science

Part 6: Conclusion, Advice

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Ep. 36 - Preston Landers (@prestonlanders) - On the Pursuit of Value Creation Through Cooking

Way of Ramen Podcast

Part 1: Background, Culinary Origins

Introduction to Preston Landers: Ramen Passion, Social Media, and Culinary Exploration

From Consulting to Cooking: Preston's Journey into Ramen and Recipe Testing

Yume Inspiration and the Evolution to Experimentation in Ramen

Influences and Inspiration: Gourmet Restaurants, Cookbooks, and the Ramen Lord

Staging at Slurp Ramen Joint: A Culinary Education in Copenhagen

Part 2: Community, Testing, Philosophy

Community and Collaboration: The Evolving Ramen Scene

A/B Testing Ramen: Refining Flavors and Eliminating Bias

Authenticity in Ramen: Balancing Taste, Process, and Form

Memorable Bowls in Japan and the Shift to Shio Ramen

Staging at Slurp: Knife Skills, Foraging, and the Taro Recipe Mystery

Part 3: Technical Execution, Broth, Noodles

Developing Ramen Broth: A Step-by-Step Approach to Flavor

Consistency, Viscosity, and Matching Noodles to Soup

Part 4: Business, Value, Market Strategy

The Ramen Break: Maximizing Value and Willingness to Pay

Ceviche Inspired by Ramen: Exploring Value and Setting Reference Points

Audience Segmentation and Storytelling: Changing Perceptions of Ramen

Profitable Ramen: Minimalism, Storytelling, and Ticketed Events

Part 5: Fermentation, Flavor Science

The Fermentation Connection: Umami, Acidity, and Tinkering

Lacto-Fermented Mushrooms and Koji Aromatics: Umami Without MSG

Toppings and Acidity: Adding Height and Flavor to Ramen

Acidity in Ramen: Balancing Flavor and Reducing Salt

Part 6: Conclusion, Advice

Advice for Beginners: Taste Everything and Know Your Audience

Ep. 36 - Preston Landers (@prestonlanders) - On the Pursuit of Value Creation Through Cooking

Way of Ramen Podcast

Part 1: Background, Culinary Origins

00:00Introduction to Preston Landers: Ramen Passion, Social Media, and Culinary Exploration

Introduction to Preston Landers: Ramen Passion, Social Media, and Culinary Exploration

03:49From Consulting to Cooking: Preston's Journey into Ramen and Recipe Testing

From Consulting to Cooking: Preston's Journey into Ramen and Recipe Testing

06:04Yume Inspiration and the Evolution to Experimentation in Ramen

Yume Inspiration and the Evolution to Experimentation in Ramen

09:33Influences and Inspiration: Gourmet Restaurants, Cookbooks, and the Ramen Lord

Influences and Inspiration: Gourmet Restaurants, Cookbooks, and the Ramen Lord

13:23Staging at Slurp Ramen Joint: A Culinary Education in Copenhagen

Staging at Slurp Ramen Joint: A Culinary Education in Copenhagen

Part 2: Community, Testing, Philosophy

15:27Community and Collaboration: The Evolving Ramen Scene

Community and Collaboration: The Evolving Ramen Scene

19:25A/B Testing Ramen: Refining Flavors and Eliminating Bias

A/B Testing Ramen: Refining Flavors and Eliminating Bias

23:45Authenticity in Ramen: Balancing Taste, Process, and Form

Authenticity in Ramen: Balancing Taste, Process, and Form

26:58Memorable Bowls in Japan and the Shift to Shio Ramen

Memorable Bowls in Japan and the Shift to Shio Ramen

29:36Staging at Slurp: Knife Skills, Foraging, and the Taro Recipe Mystery

Staging at Slurp: Knife Skills, Foraging, and the Taro Recipe Mystery

Part 3: Technical Execution, Broth, Noodles

32:40Developing Ramen Broth: A Step-by-Step Approach to Flavor

Developing Ramen Broth: A Step-by-Step Approach to Flavor

36:45Consistency, Viscosity, and Matching Noodles to Soup

Consistency, Viscosity, and Matching Noodles to Soup

Part 4: Business, Value, Market Strategy

40:04The Ramen Break: Maximizing Value and Willingness to Pay

The Ramen Break: Maximizing Value and Willingness to Pay

43:02Ceviche Inspired by Ramen: Exploring Value and Setting Reference Points

Ceviche Inspired by Ramen: Exploring Value and Setting Reference Points

47:50Audience Segmentation and Storytelling: Changing Perceptions of Ramen

Audience Segmentation and Storytelling: Changing Perceptions of Ramen

52:36Profitable Ramen: Minimalism, Storytelling, and Ticketed Events

Profitable Ramen: Minimalism, Storytelling, and Ticketed Events

Part 5: Fermentation, Flavor Science

55:31The Fermentation Connection: Umami, Acidity, and Tinkering

The Fermentation Connection: Umami, Acidity, and Tinkering

57:30Lacto-Fermented Mushrooms and Koji Aromatics: Umami Without MSG

Lacto-Fermented Mushrooms and Koji Aromatics: Umami Without MSG

1:00:22Toppings and Acidity: Adding Height and Flavor to Ramen

Toppings and Acidity: Adding Height and Flavor to Ramen

1:03:11Acidity in Ramen: Balancing Flavor and Reducing Salt

Acidity in Ramen: Balancing Flavor and Reducing Salt

Part 6: Conclusion, Advice

1:05:35Advice for Beginners: Taste Everything and Know Your Audience

Advice for Beginners: Taste Everything and Know Your Audience