By Lori Fredrich Senior Writer & Dining Editor Published Dec 26, 2018 at 7:15 PM

The air might be chilly, but the ramen scene is heating up. Today we chat with Chef Gregg Des Rosier of Tochi about the lure of ramen.

He'll share tidbits about life as a ramen chef, chat about his travels to Japan, what makes a great bowl of ramen and the level of creativity ramen allows. Des Rosier also appears as our first guest reader for the Food Porn Minute!

Listen in!

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Upcoming Episodes

A Life of Pie: A chat with Valeri Lucks of Palomino, Honeypie Cafe and SmallPie
In this episode, we dig in with Val Lucks, head pie maker and owner of Honeypie Cafe, Palomino and Smallpie about her life as a pie-obsessed baker. During the episode she shares stories from her travels in search of the country's best pie, as well as insights into the making of America's classic dessert.

Lori Fredrich Senior Writer & Dining Editor

Lori is an avid cook whose accrual of condiments and spices is rivaled only by her cookbook collection. Her passion for the culinary industry was birthed while balancing A&W root beer mugs as a teenage carhop, fed by insatiable curiosity and fueled by the people whose stories entwine with each and every dish. She’s had the privilege of chronicling these tales via numerous media, including OnMilwaukee and in her book “Milwaukee Food.” Her work has garnered journalism awards from entities including the Milwaukee Press Club. 

When she’s not eating, photographing food, writing or recording the FoodCrush podcast, you’ll find Lori seeking out adventures with her husband Paul, traveling, cooking, reading, learning, snuggling with her cats and looking for ways to make a difference.