Podcasts about eatyall

Picture this: you're at a restaurant called Magnolia Southern Kitchen - a sought-after southern oasis plopped in the center of California - and your plate is overflowing with spicy jambalaya. It's so exceptional you start to hope to meet the creator and chef - this Trace person you've been hearing about. You finally cross paths, and you're expecting a “howdy,” a couple “y'all”s or maybe an “over yonder” from a food creator this brilliantly country, but to your surprise you hear… a thick British accent. This is Trace Tedde-Vega. Born in the UK, Trace learned the art of food from her parents at their restaurant, and became a pastry expert at a young age. She later married into a southern family, and fell in love with a whole new world of foods. She has since traveled the world with musical acts like Journey and Erykah Badhu, worked as a private chef for celebrities, and opened a southern restaurant. On today's episode, Andy and Trace talk culture comparisons, country classics, and her truly farm-to-table approach at Magnolia Southern Kitchen. A British Chef serving Southern Food in the Middle of California Trace puts Wood Colony (Modesto), California on the map - at least for us. This rural, agricultural area is known as Almond Country, and the restaurant sits between several almond farms. Trace gets all of her pork from Long Ranch (a farm located 15 minutes from her restaurant), and a few weeks ago she served a pigs' feet dish that would drum up fond memories for Yorkshire and Mississippi dwellers alike. She posted the dish on their Facebook page, and it sold out within an hour. Since California is one of the most prolific food production hubs in the world, Chef Trace gets to have genuine relationships with copious individual producers. She can even make specific requests, and many come in for lunch to see who is enjoying the final product. Her restaurant only buys a couple things from distributors - making it truly farm-to-fork. Wisdom for Young Chefs Trace says, “I always tell young chefs: culinary school is great to learn about the basics, like learning a math equation. But it's the people that have a willingness to be playful, to add passion and to try new things that find success. Put your heart-print on it.”  Maximizing Cuts/Meats In an era where everyone wants to use more parts of the animal, we value Trace's expert take on the flavor profile of different parts and cuts of beef. She teaches us about combining two or three flavors - for instance highlighting the depth of a structured part, pairing it with some gelatinous marrow, and combining those with a more common protein cut to make something new. She throws some new ideas out for less-used cuts that may have a brisket quality, a deeper flavor, or work well in a cream sauce. It's clear that Trace Tedde-Vega touts no exaggeration when she says, “We keep it economically viable, but also freaking delicious.” Connect With Today's Guest Follow Trace Tedde-Vega's amazing restaurant here: Instagram - https://www.instagram.com/magnoliasouthernkitchen Facebook - https://www.facebook.com/magnoliasouthernkitchen Connect With EATYALL: https://eatyall.com Instagram - https://instagram.com/letseatyall Facebook - https://facebook.com/letseatyall Twitter - https://twitter.com/letseatyall LinkedIn - https://www.linkedin.com/company/letseatyall YouTube - https://youtube.com/letseatyall Show Credits: Hosts are Andy & Marianna Chapman Graphic Design by Tyler Castleman Production provided by Easy Podcast Solutions The EATYALL Podcast is hosted by Andy Chapman, CEO and founder of EATYALL. EATYALL serves the food and farm community with effective chef outreach services.

Have you ever walked 14 miles with 90 pounds of salt, traded it for 90 pounds of organic flour, and walked back home with it on your back? Los Angeles-based Italian/French/Argentinian restaurant Bianca is named after a baker who did just that - regularly. Her name was Bianca, and during World War II this Italian self-taught chef would source her ingredients the only way she could to help feed her family and community. Now, her grandsons Gianni and Nicola Vietina are successful chefs in Los Angeles, and we get to hear from the only baker they trust as pastry chef of Bianca Restaurant: their long-time friend Federico Fernandez. And lest anyone think Federico (a.k.a Fede) was given this honor based purely on his friendship with Gianni and Nicola, we quickly learn that his talent and experience precede him: he was the executive pastry chef of the Four Seasons Hotel before his work at Bianca began. Today's episode will make you swear you can smell Fede's cream-filled Cannoncini's and almond croissants as we listen in on some of his fresh-sourcing secrets. Andy and Fede touch on everything from elaborate wedding cakes to Argentinian Bar-B-Q gatherings, and the busy kitchen sounds of Bianca carry on in the background, welcoming us to the richly cultured heart of Los Angeles. Ingredient-Sourcing: Balancing Quality and the Bottom-line Fede's wisdom feels especially rich when Andy asks about sourcing flour and other important ingredients from week to week. His experience and skill create standards that aren't work compromising to save a few short-term dollars, and his savvy knack for relationship building with local sources helps keep the establishment in the black, even as the Culver City area of Los Angeles is still in the recovery process from coronavirus lock-downs. All About Federico Fernandez Fede grew up in Argentina baking with his mother. He studied the culinary arts in Buenos Aires and then traveled internationally and worked in several prestigious hotel chains like Hyatt, Marriott and Intercontinental. He eventually connected with the Four Seasons where his culinary creations could be tasted in Argentina, Uruguay, Canada and the US. Now busy co-owning and creating at Bianca, he's able to integrate the classics of his childhood with his current surroundings. He's made appearances on Iron Chef, The Today Show and other programs. Connect with Fede https://www.instagram.com/pastrycheffede/ https://www.instagram.com/bianca.losangeles/ https://www.facebook.com/bianca.losangeles Connect With EATYALL: https://eatyall.com Instagram - https://instagram.com/letseatyall Facebook - https://facebook.com/letseatyall Twitter - https://twitter.com/letseatyall LinkedIn - https://www.linkedin.com/company/letseatyall YouTube - https://youtube.com/letseatyall Show Credits: Hosts: Andy and Marianna Chapman Graphic Design by Tyler Castleman Production provided by Bryan Murphy The EATYALL Podcast is hosted by Andy Chapman, CEO and founder of EATYALL. EATYALL serves the food and farm community with effective chef outreach services.

Lew Childre's expertise in the world of oysters budded early. An Alabama-born fisherman, he grew up fishing in muddy rivers and snacking on sea creatures. Even after becoming a full-time reliability engineer, his love for oysters and hard work led him to dive for product in the evenings and on weekends.  Lew and his best friend Doug worked serving other growers first, and learning from their wins and misses. They became experts on Lower Alabama's Oyster game. They soon decided to apply for their own permit to grow oysters in 2013 near Dauphin Island in Alabama's gulf coast. Now the gulf coast's first and largest shellfish aquaculture business, Double D Oysters has made a mighty reputation for itself around Mobile Bay by growing off-bottom oysters, supplying oyster seed (small oysters under the size of 25 mm long), and continuing to help other operations get proper gear. Their commercial oyster nursery sells to the gulf coast states, up the eastern seaboard, the Caribbean and even parts of Asia, and as the restaurant business picks up post-covid, Lew finds himself on the water daily. What Makes a Successful Oyster Business The aquatic environment of the south point of Sandy Bay in Alabama boasts near-ideal nutrients, thanks to the flow of the nearby Escatawpa river delta, and its perfect mingling with the briny and highly oxygenated waters of the gulf. Lew's company uses OysterGro grading and tracking gear in order to predict the ideal times to harvest the oysters. His ability to design and repair equipment has served as a huge advantage during this first decade of the business, and you can hear a There's-a-Way-to-Fix-Everything conviction in his voice. We learned that he's applied this sense of grit to more than his equipment; he's found, and built, plenty of creative solutions on the business side too. Ecology and Sustainability Did you know the oyster population helps filter and clean the waters of the gulf? And, healthier water means copious fish, as a handful of savvy fishermen in the area have learned. Then there are the extra snow and blue crabs, baby shrimp, and other crops that oyster farming welcomes to the waters. In the middle of a historic shift in the demographic of the area, with pricey homes being built all over the gulf coast, it's reassuring to hear from a farmer who knows the area's history and strives to farm with the long-term implications in mind.    Supply and Demand In today's episode, Andy asks Lew the question, “What prepared you to be a farmer?” We hear Lew's wisdom stream out as he addresses all he's learned over the years about protecting the growth process, material handling and supply, and the current market. Oysters are a tad more sparse right now, need is high, and yet he has to refrain from over-selling so his customers won't be lacking later.   Nearby restaurant chefs who care about serving authentic local taste source from Lew's company religiously. Many of the residents are loyal to the brand as well, and ask for Double D Oysters by name. They get to enjoy some of the finest tasting oysters in the world, caught straight from the waters that make up their beautiful view.   Today's Guests  Lew Childre Equipment designer and mechanic at Double D Oyster, Lew grew up with a family full of diverse farmers and a knack for fixing things. His current venture supplies local oysters - known for their perfectly brined taste - to restaurants and foodies all over Alabama's sliver of the gulf coast. Connect With Our Guests   Lew Childre Double D Oyster Facebook - https://www.facebook.com/doubledoysters   Connect With EATYALL: https://eatyall.com Instagram - https://instagram.com/letseatyall Facebook - https://facebook.com/letseatyall Twitter - https://twitter.com/letseatyall LinkedIn - https://www.linkedin.com/company/letseatyall YouTube - https://youtube.com/letseatyall   Show Credits: Hosts are Andy & Marianna Chapman Graphic Design by Tyler Castleman Production provided by Bryan Murphy Copywriting by Eat Ya'll   The EATYALL Podcast is hosted by Andy Chapman, CEO and founder of EATYALL. EATYALL serves the food and farm community with effective chef outreach services.

Connect With EATYALL: https://eatyall.com Instagram - https://instagram.com/letseatyall Facebook - https://facebook.com/letseatyall LinkedIn - https://www.linkedin.com/company/letseatyall YouTube - https://youtube.com/letseatyall   Show Credits: Hosts are Andy & Marianna Chapman Graphic Design by Tyler Castleman Production provided by Bryan Murphy   The EATYALL Podcast is hosted by Andy Chapman, CEO and founder of EATYALL. EATYALL serves the food and farm community with effective chef outreach services. The first firm of its kind, EATYALL uniquely builds chef communities on behalf of producer clients, leading to sustainable access to exclusive buying power and influence. Learn more at EATYALL.com.

When's the last time you went outside of your comfort (food) zone and tried a new flavor? Meals made with care bring powerful memories not just for first-time tasters, but also for the chefs who prepare them. For chef Dunia Borga, her journey from home baker to chef of La Duni restaurant and bakery in Dallas, Texas, has been shaped by her family, along with the countries and U.S. states she has called home.   In today's episode, Andy sits with Dunia in Playa Del Carmen, Mexico, for a seaside chat about her childhood in Colombia amidst exotic fruits and her grandmother's one-of-a-kind European recipes, and her unique path to becoming a chef via Los Angeles, New York, and Dallas. Listen in for Dunia's story of how her dishes are infused with the people, places, and passion within her.   Latin American Flavor, By Way Of Europe   A Taste Of Slovenia in Colombia. Hear Dunia recount her childhood in Colombia, spending time in the kitchen with her grandmother, who had grown up in Slovenia and was trained by a famous nun to make delicious, heavenly recipes from scratch.    The Road More Traveled. From the fresh papaya in Colombia, to Los Angeles' restaurants, to the highs and lows of living in Manhattan, to culinary school in Dallas, and touring pastry cafes in Europe, learn how each chapter of Dunia's life enriched her recipes and shaped her mantra as a chef: “A little bit of me, for you.”   Savoring Food in Places New and Old. In her early days, Dunia didn't fully appreciate the unique foods of Colombia until she had moved away. She now prefers to “eat her way through every city” she visits, in an effort to experience local flavors to the full - a lesson that's worth the few extra pounds!    As chef of one of Dallas' best restaurants, Dunia has kept family and memories close as she puts a bit of herself in every recipe she makes. And even during other careers and studies, her grandma's recipes and her husband's encouragement led her back to cooking as her first love. Catch Andy and Dunia's full conversation in today's episode, and keep it at Eatyall to meet more fascinating figures of the food industry. Today's Guests    Dunia Borga - www.laduni.com   As the Co-owner and Executive Pastry Chef of La Duni in Dallas, Texas, Dunia Borga's family-inspired baking background, management experience, and culinary education at Dallas College El Centro has forged La Duni's Latin American cuisine and pastries with a European flair. From Colombia to Dallas, Dunia's award-winning pastries are made with as much love as her grandmother's inimitable apple strudel.    Connect With Our Guests   Dunia Borga La Duni Latin American Restaurant and Bakery Instagram - https://www.instagram.com/ladunilove       https://www.instagram.com/ladunibakingstudio        https://www.instagram.com/duniaborga Facebook - https://www.facebook.com/LaDuniLove Connect With EATYALL: https://eatyall.com Instagram - https://instagram.com/letseatyall Facebook - https://facebook.com/letseatyall LinkedIn - https://www.linkedin.com/company/letseatyall YouTube - https://youtube.com/letseatyall   Show Credits: Hosts are Andy & Marianna Chapman Graphic Design by Tyler Castleman Production provided by Bryan Murphy Copywriting by Sean Sousa   The EATYALL Podcast is hosted by Andy Chapman, CEO and founder of EATYALL. EATYALL serves the food and farm community with effective chef outreach services. The first firm of its kind, EATYALL uniquely builds chef communities on behalf of producer clients, leading to sustainable access to exclusive buying power and influence. Learn more at EATYALL.com.

Connect With EATYALL: https://eatyall.com Instagram - https://instagram.com/letseatyall Facebook - https://facebook.com/letseatyall Twitter - https://twitter.com/letseatyall LinkedIn - https://www.linkedin.com/company/letseatyall YouTube - https://youtube.com/letseatyall   Show Credits: Hosts are Andy & Marianna Chapman Graphic Design by Tyler Castleman Production provided by Bryan Murphy Copywriting by Sean Sousa The EATYALL Podcast is hosted by Andy Chapman, CEO and founder of EATYALL. EATYALL serves the food and farm community with effective chef outreach services.

Connect With EATYALL: https://eatyall.com Instagram - https://instagram.com/letseatyall Facebook - https://facebook.com/letseatyall Twitter - https://twitter.com/letseatyall LinkedIn - https://www.linkedin.com/company/letseatyall YouTube - https://youtube.com/letseatyall   Show Credits: Hosts are Andy & Marianna Chapman Graphic Design by Tyler Castleman Production provided by Bryan Murphy Copywriting by Sean Sousa The EATYALL Podcast is hosted by Andy Chapman, CEO and founder of EATYALL. EATYALL serves the food and farm community with effective chef outreach services.

Connect With EATYALL: https://eatyall.com Instagram - https://instagram.com/letseatyall Facebook - https://facebook.com/letseatyall Twitter - https://twitter.com/letseatyall LinkedIn - https://www.linkedin.com/company/letseatyall YouTube - https://youtube.com/letseatyall   Show Credits: Hosts are Andy & Marianna Chapman Graphic Design by Tyler Castleman Production provided by Bryan Murphy Copywriting by Sean Sousa The EATYALL Podcast is hosted by Andy Chapman, CEO and founder of EATYALL. EATYALL serves the food and farm community with effective chef outreach services.

There's nothing like a good encore! Today we're bringing back the hits - episodes 11 and 12, in particular - to take you back on a memorable trip to Two Brooks Rice Farm with three of EATYALL's favorite chefs and farmer Mike Wagner.  Sitting with Andy are chefs Milton Joachim of Charred Steak and Oyster Bar in Ocean Springs, MS, Ryan Cassell of Fenian's Pub in Jackson, MS, and John Cartwright of Rivertown Coffee in Florence, AL. Each of them chat about their visits to EATYALL Chef Camp and Two Brooks Farm, while Andy's time with Mike Wagner reveals rice growing methods that improve local ecology and farming practices. Tune in for two of our most popular episodes rolled into one - packed with farms, fixings, and flavor!  Farming And Rice And Everything Nice The Rice Growing Process. Hear Milton, Ryan, and John describe the rice processing steps they saw at Two Brooks, from the field to the combine to a rice color sorting machine that's much cooler than the loose change sorter at Sharper Image. Best of all, the tech and technique are all driven by hands that care for the products that you eat.   Home Grown Quality Assurance. Chef Ryan Cassell said that, as a chef, you're always putting your heart and soul on the plate. Learn why it's reassuring for him - and for you - that Two Brooks and other farms put that same effort into producing rice and other fresh, healthy ingredients. Live Healthily. Eat Dirt. Mike Wagner tells a story about a French wine merchant who tasted his vineyard's soil to help determine the quality of his grapes - and Mike does the same for his rice products. Why? Listen in for the answer and more about how nutrient-rich ingredients always make better foods. Our guest chefs' visit to Two Brooks Farm - all while braving muddy roads and thirsty mosquitoes to tell the tale during EATYALL Chef Camp - is a testament to Mike Wagner's work to not just sustain, but build a healthy environment by growing food the right way. Settle in for this best-of episode - and enjoy more greatest hits in the coming weeks from your friends at EATYALL. Today's Guests  Chef Milton Joachim - www.charredos.com The Executive Chef at Charred: A Steak & Oyster Bar, Milton Joachim grew up cooking at his father's seafood shop in New Orleans, before serving at some of the city's premier restaurants. Relocating to Ocean Springs, Mississippi, and opening Charred in 2016, Milton infuses a southern, Creole flavor into the menu of Charred - voted Best Steakhouse at WLOX's 2021 Gulf Coast Weekend online competition.  Chef Ryan Cassell - www.fenianspub.com Since 2015, Ryan Cassell has served as General Manager and Executive Chef of Fenian's Pub in Jackson, Mississippi, where he revamped the menu to feature meals made with fresh local ingredients. An alum of the University of Southern Mississippi, Ryan has built relationships with neighboring food producers to provide local flavor to Irish favorites like shepherd's pie or fish and chips. Chef John Cartwright - www.rivertowncoffee.co A native of Corinth, Mississippi, John Cartwright opened Rivertown Coffee in Florence, Alabama, in 2004 - and quickly realized the value of serving food along with coffee. Teaching himself how to cook on-the-fly with the help of a few family recipes, Ryan now spends much more time in the kitchen than at the espresso machine, as he and Rivertown have helped create a close-knit restaurant community in Florence.    Farmer Mike Wagner - www.twobrooksfarm.com Representing the 10th generation of his family's farming legacy, Mike Wagner established Two Brooks Farm in Sumner, Mississippi, in 1992. While producing soy beans and rice on the farm, Mike developed health-conscious food products using eco-friendly farming management - processed, milled, and marketed with the help of his son and daughter.   Connect With Our Guests Chef Milton Joachim Instagram - https://www.instagram.com/chef_milton_joachim Charred Steak & Oyster Bar Instagram - https://www.instagram.com/charredsteaksandoysters Facebook - https://www.facebook.com/CharredOS/   Chef Ryan Cassell Instagram - https://www.instagram.com/cassellryan Fenian's Pub Instagram - https://www.instagram.com/fenianspub Facebook - https://www.facebook.com/fenianspub   Chef John Cartwright Rivertown Coffee Company, Inc. Instagram - https://www.instagram.com/rivertowncoffee Facebook - https://www.facebook.com/rivertowncoffee Farmer Mike Wagner Two Brooks Farm Instagram - https://www.instagram.com/twobrooksrice Facebook - https://www.facebook.com/twobrooksrice   Connect With EATYALL: https://eatyall.com Instagram - https://instagram.com/letseatyall Facebook - https://facebook.com/letseatyall Twitter - https://twitter.com/letseatyall LinkedIn - https://www.linkedin.com/company/letseatyall YouTube - https://youtube.com/letseatyall   Show Credits: Hosts are Andy & Marianna Chapman Graphic Design by Tyler Castleman Production provided by Bryan Murphy Copywriting by Sean Sousa Connect With EATYALL: https://eatyall.com Instagram - https://instagram.com/letseatyall Facebook - https://facebook.com/letseatyall Twitter - https://twitter.com/letseatyall LinkedIn - https://www.linkedin.com/company/letseatyall YouTube - https://youtube.com/letseatyall   Show Credits: Hosts are Andy & Marianna Chapman Graphic Design by Tyler Castleman Production provided by Bryan Murphy Copywriting by Sean Sousa The EATYALL Podcast is hosted by Andy Chapman, CEO and founder of EATYALL. EATYALL serves the food and farm community with effective chef outreach services.

EATYALL Chef Camp has united chefs with fishermen, shrimpers, oyster farmers, local officials, and seafood experts over their shared love of the fragrant, flavorful seafood of Alabama. And what better way to wrap up this Chef Camp series than holding court with seafood royalty, so to speak? Today's episode, the fourth and final installment from EATYALL Chef Camp, features two of Alabama's best: chefs Jim Smith and Scott Simpson. After winning the Alabama Seafood Cook-off, both represented the state in The Great American Seafood Cook-Off, with Scott competing in 2021 and Jim winning it all in 2011. Hear their musings about seafood and Chef Camp, and read on for a recipe you'll want to try for the holidays - or any day! Seafood Rewards Beyond The Awards The Road To Seafood Cook-Off Glory. Both chefs fell in love with seafood early on, and their stories inform not just their life's work, but also the award-winning dishes they have served. Take a peek into their career paths before and after their cook-off competitions - from serving state governors to finding joy in training a new batch of passionate chefs. The People And Pride Behind Alabama Seafood. Jim and Scott share their takeaways from EATYALL Chef Camp, sharing their utmost respect for the Alabaman men and women who have harvested seafood for generations, and explaining why it matters where your ingredients come from. A Dish Served By Many Hands. As Chef Camp wraps, Jim and Scott tell Andy about the value of meeting other seafood professionals - seeing the excitement on their faces when preparing a dish from the seafood they provided. As Scott says, you're thinking of the person behind the product; learn why that is the right mindset for restaurants and their patrons.  The future is very bright for Alabama's seafood industry from what Jim and Scott saw and tasted at EATYALL Chef Camp. Although this episode wraps up the seafood series, here's a parting gift for you: Jim's recipe for oyster dressing provided below! Bring a little homegrown Alabama flavor to your holidays, and check back with EATYALL for the next great sustainable food story. Chef Jim Smith's Oyster Dressing Recipe   Cornbread 4 eggs 2 cups buttermilk 1 cup whole milk ¼ cup melted butter, at room temperature 3½ cups fresh cornmeal, sifted ½ cup all-purpose flour, sifted 4 teaspoons baking powder 2 teaspoons salt   Preheat oven to 450 degrees and place two 9-inch cast iron skillets in the oven. Preheating the skillets helps the bread cook evenly, develops a crust, and makes removal of the bread easier.  In a mixing bowl, lightly beat the eggs with a whisk and then add the buttermilk, milk and butter. Set the wet ingredients aside.  In a large mixing bowl, whisk the cornmeal, flour, baking powder and salt until evenly mixed. Using a rubber spatula, slowly pour and mix the wet ingredients into the dry and combine.  Carefully remove the preheated cast iron skillets from the oven and coat heavily with pan spray.  Equally divide the batter between the two pans and quickly return to the oven. Bake for 25 to 30 minutes or until done and let cool.   Dressing Vegetable oil ½ pound (2 cups) Conecuh sausage, diced fine Cajun mirepoix, diced fine (1 medium onion, 1 medium green bell pepper and 2 ribs of celery) 8 cups crumbled cornbread (The cornbread recipe above yields 12 cups.) 2 tablespoons melted fat, melted (bacon, duck, butter or shortening) 2 eggs, lightly beaten 2¼ cups chicken stock 2 tablespoons picked fresh thyme, stems removed 2 tablespoons chopped flat leaf parsley 24 shelled oysters, liquor reserved ¼ cup reserved oyster liquor Salt and black pepper to taste   Preheat oven to 375 degrees. Lightly coat a medium sauté pan with vegetable oil and render the sausage under high heat until it has browned.  Reduce the heat to medium, add the Cajun mirepoix to the pan and sauté until the vegetables are translucent. Be careful not to brown the mirepoix. Remove the mixture from the pan and let it cool. In a large mixing bowl, place the cornbread crumbs, the cooled sausage mixture and the fat. Mix the ingredients and then add the eggs, stock, thyme and parsley while gently mixing. Finally, add the oysters and the oyster liquor and mix, making sure to leave the oysters intact. Season with salt and pepper to taste. Coat a 12-inch cast iron skillet with nonstick spray, and evenly pour the oyster dressing batter into the skillet. Bake for 45 minutes. Today's Guests  Chef Jim Smith - www.thehummingbirdway.com Currently the Founder and Executive Chef of The Hummingbird Way oyster bar in Mobile, Alabama, Jim Smith also serves as the Executive Chef of the state of Alabama, and Chairman of the Alabama Seafood Marketing Commission. In addition to winning the Great American Seafood Competition in 2011, Jim appeared in seasons 14 and 16 of Top Chef, and takes pride in making The Hummingbird Way a positive place for young chefs to work and grow. Chef Scott Simpson - www.allaboardauburn.com Fresh off his appearance representing Alabama in the Great American Seafood Competition 2021, Scott Simpson is the Co-Owner and Executive Chef of The Depot, an award-winning seafood brasserie in Auburn, Alabama. Having curated an exciting, ever-changing, competitive menu, Scott is equally driven to recognize the potential in young chefs - and mentoring them to reach it.   Show Sponsors:  Alabama Gulf Seafood https://eatalabamaseafood.com Instagram - https://www.instagram.com/alseafood Facebook - https://www.facebook.com/AlabamaSeafood   Gulf Shores and Orange Beach Tourism https://www.gulfshores.com Instagram - https://www.instagram.com/VisitALBeaches Facebook - https://www.facebook.com/GulfShoresOrangeBeachTourism   Connect With Our Guests: Chef Jim Smith Instagram - https://www.instagram.com/chef_jim_smith/   The Hummingbird Way Instagram - https://www.instagram.com/thehummingbirdway/ Facebook - https://www.facebook.com/The-Hummingbird-Way-114676413244492/   Chef Scott Simpson Instagram - https://www.instagram.com/blackbeltkitchen   The Depot Instagram - https://www.instagram.com/theauburndepot Facebook - https://www.facebook.com/AuburnDepot   Connect With EATYALL: https://eatyall.com Instagram - https://instagram.com/letseatyall Facebook - https://facebook.com/letseatyall Twitter - https://twitter.com/letseatyall LinkedIn - https://www.linkedin.com/company/letseatyall YouTube - https://youtube.com/letseatyall   Show Credits: Hosts are Andy & Marianna Chapman Graphic Design by Tyler Castleman Production provided by Bryan Murphy Copywriting by Sean Sousa   The EATYALL Podcast is hosted by Andy Chapman, CEO and founder of EATYALL. EATYALL serves the food and farm community with effective chef outreach services.

Being a chef is a challenging, rewarding job - why does a person choose it as a profession, and how has Covid affected chefs today? Friends and fellow chefs Jim Thomson and Patrick Horn take time during EATYALL's Chef Camp to name the family and foods that guided their careers, and discuss how the pandemic has affected their corner of the food industry. In episode 3 of a 4-part seafood series at EATYALL Chef Camp, Andy invites Jim and Patrick to spill their shared cooking history, list the goods and ingredients they miss during Covid supply shortages, and try a different kind of grilling: answering lightning round questions! Listen in on this chef chat - it's more fun than you can shuck an oyster at. Being A Seafood Chef In The Time Of Covid Early Days In The Kitchen. From Patrick mentoring Jim years ago at Satterfield's Restaurant in Birmingham, Alabama, to reminiscing at 2021 Eatyall Chef Camp, both chefs have formed a lasting friendship over their shared passion for seafood, which began as kids when the “chicken” their parents gave them was actually shrimp and frog legs! Two Chefs Walk Into A Chef Camp... Patrick is currently at Automatic Seafood in Birmingham, Alabama, while Jim cooks for SMO Table in Orlando, Florida - and while they serve seafood every day, find out new things they've learned at Chef Camp, including oyster shucking exploits and the people and age-old skills behind them. Covid Challenges and Choice Questions. How does a restaurant make do without to-go boxes or key ingredients? Patrick and Jim give examples of improvising recipes and supplies during the pandemic, before Andy puts them to the test during the lightning round - where choosing between biscuits and cornbread may be harder than you think.  After childhoods spent licking spoons in the family kitchen and being tricked into eating frog legs, Patrick and Jim have turned early memories into a lifelong pursuit of preparing top-notch seafood and passing on their craft to up-and-coming chefs. Check out today's episode on our guest chefs' humble beginnings and future goals, and stick with EATYALL for the upcoming seafood series finale from Chef Camp! Today's Guests  Chef Jim Thomson - https://smotable.com Jim Thomson trained in Culinary Arts at Virginia College in Birmingham, Alabama, before working at Satterfield's Restaurant, where Chef Patrick Horn took him under his wing. Serving as a sous chef, catering chef, and food consultant during his career, Jim is currently a chef at SMO Table, which provides personal chefs to prepare, cook, and serve meals for client events.   Chef Patrick Horn - https://www.automaticseafood.com A graduate of Culinard Culinary School in Birmingham, Alabama, Patrick Horn held the positions of sous chef and executive chef at Satterfield's Restaurant. While there, Patrick mentored Jim Thomson before accepting his current role at Automatic Seafood - an upscale casual dining experience in Birmingham.  Show Sponsors: Alabama Gulf Seafood https://eatalabamaseafood.com Instagram - https://www.instagram.com/alseafood Facebook - https://www.facebook.com/AlabamaSeafood   Gulf Shores and Orange Beach Tourism https://www.gulfshores.com Instagram - https://www.instagram.com/VisitALBeaches Facebook - https://www.facebook.com/GulfShoresOrangeBeachTourism   Connect With Our Guests: Chef Jim Thomson Instagram - https://www.instagram.com/thomsonjim   SMO Table Instagram - https://www.instagram.com/SMOtable Facebook - https://www.facebook.com/smotable   Chef Patrick Horn Instagram - https://www.instagram.com/chef_ph Automatic Seafood Instagram - https://www.instagram.com/automaticseafood Facebook - https://www.facebook.com/AutomaticSeafood   Connect With EATYALL: https://eatyall.com Instagram - https://instagram.com/letseatyall Facebook - https://facebook.com/letseatyall Twitter - https://twitter.com/letseatyall LinkedIn - https://www.linkedin.com/company/letseatyall YouTube - https://youtube.com/letseatyall   Show Credits: Hosts are Andy & Marianna Chapman Graphic Design by Tyler Castleman Production provided by Bryan Murphy Copywriting by Sean Sousa   The EATYALL Podcast is hosted by Andy Chapman, CEO and founder of EATYALL. EATYALL serves the food and farm community with effective chef outreach services.

Who watches over the seafood-rich waters of South Alabama? Meet Colonel Scott Bannon, the man who polices the seas - though at EATYALL Chef Camp, the nickname “Andy Griffith” caught on for good reason: Scott knows and cares about the people who fish under his protection. In part 2 of our 4-episode seafood series from EATYALL Chef Camp, Scott offers his unique perspective on the seafood industry: the hard work of his Marine Resources Division, the gear and grit behind fishing and shrimping, and his unforgettable first taste of seafood in the Coast Guard. Tune in and give kudos to Scott and Andy: they pulled off this episode while surrounded by freshly cooked seafood!  Protecting The Water And Wildlife of South Alabama Colonel, Director, Seafoodie. Having served with Alabama's Marine Resources Division since the 1990's, Scott is in charge of every vessel across 1,300 square miles - but the community is just as important to him as his duties. Listen as he breaks down his daily tasks, and praises the enforcement officers and scientists who monitor and protect the local seafood industry.  Fishing And Shrimping 101. Scott asserts that no one works harder than the seafood industry, and it's tough to argue. From million dollar boats and gear to spending a month or more at sea, Scott highlights the commercial fishermen who toil to process and deliver fresh seafood to your local market. A Career At Sea. Growing up in Appalachian Kentucky, Scott had never tried seafood until he joined the Coast Guard - but after his first fish taco, he's been hooked ever since. Hear Scott muse about his favorite seafood experiences, from enjoying oyster po boys washed down with sweet tea, to looking after the South Alabama waters and the people there who catch, eat, sell, and cook seafood. Andy joked that he made it through a whole interview with a law enforcement officer without being cuffed! But despite his title, Scott sees his role as a calling, not a job. Soak up more of his humble outlook in today's podcast, and watch for upcoming episodes from EATYALL Chef Camp for more of what Scott calls the greatness of South Alabama. Today's Guest  Scott Bannon, Marine Resources Division Director - https://www.outdooralabama.com/about-us/marine-resources-division Since his childhood in Louisville, Kentucky, Scott Bannon has served as a policeman and conservation enforcement officer, before joining the Coast Guard and achieving the rank of Master Chief Petty Officer. Since 2017, Scott has served as Director of Alabama's Marine Resources Division - managing the professionals and resources that sustain South Alabama's seafood industry.   Show Sponsors:  Alabama Gulf Seafood https://eatalabamaseafood.com Instagram - https://www.instagram.com/alseafood Facebook - https://www.facebook.com/AlabamaSeafood   Gulf Shores and Orange Beach Tourism https://www.gulfshores.com Instagram - https://www.instagram.com/VisitALBeaches Facebook - https://www.facebook.com/GulfShoresOrangeBeachTourism   Connect With Our Guest Scott Bannon Marine Resources Division - Alabama Instagram - https://www.instagram.com/alabamamarineresources Facebook - https://www.facebook.com/AlabamaMarineResourcesDivision   Connect With EATYALL: https://eatyall.com Instagram - https://instagram.com/letseatyall Facebook - https://facebook.com/letseatyall Twitter - https://twitter.com/letseatyall LinkedIn - https://www.linkedin.com/company/letseatyall YouTube - https://youtube.com/letseatyall   Show Credits: Hosts are Andy & Marianna Chapman Graphic Design by Tyler Castleman Production provided by Bryan Murphy Copywriting by Sean Sousa   The EATYALL Podcast is hosted by Andy Chapman, CEO and founder of EATYALL. EATYALL serves the food and farm community with effective chef outreach services.

What five-star menu would be complete without seafood? Nothing beats a good lobster tail, baked salmon, or shrimp gumbo. But let's think a bit smaller. That's right: today it's all about the oyster! In this first episode of a 4-part series centered on seafood, Andy chats with Joe Ingraham of Admiral Shellfish Company based in Fort Morgan, Alabama. Their sitdown, during the EATYALL Chef Camp, brought over a dozen chefs and farmers together to encounter seafood from a ground-floor, all-angles perspective. Listen in for a fascinating look at a comeback that Auburn football would be proud of - the reemergence of the oyster in Alabama's waters. Farming the Oyster: The Mighty Mollusk Over 30 Years Of Aquaculture. Guest Joe Ingraham, born and raised near New Orleans in North Shore, Louisiana, brings three decades of ecological and culinary expertise on marine wildlife and ecologically-friendly seafood. Hear about his history with oysters, from trying them in New Orleans' French Quarter as a kid to farming them today. The Fall And Rise of Alabama Oyster Reefs. Joe recounts how Alabama lost 80% of its natural oyster reefs to construction projects in the past century. But thanks to the work of local farmers, commercial oyster farms, and Auburn University, oysters are repopulating the gulf coast, purifying its waters, and rebuilding the long-lost reefs. The Unified Oyster Farm Community. Oysters are only as delicious as the conditions they grow in. Andy and Joe touch on factors like water salinity's effect on oyster flavor and natural threats to oyster harvests, while praising the teamwork of Alabaman farmers to improve the marine environment and rebuild a thriving oyster industry. When it comes to oysters, Joe has many pearls of wisdom (pun intended), and is the perfect guest to kick off this EATYALL Camp series. Tune in to part one now, and stick with EATYALL for the rest of this series on enjoying safe, sustainable seafood from Lower Alabama. Today's Guest  Joe Ingraham, Admiral Shellfish Company - https://admiralshellfishcompany.com Growing up in the rich food and culture of New Orleans, Joe Ingraham is Farm Manager at Admiral Shellfish Company in Fort Morgan, Alabama. A graduate of University of South Alabama, Joe worked with Dauphin Island Sea Lab before joining Admiral Shellfish Company, bringing a depth of knowledge - and love for - the aquaculture of the Gulf Shores.     Show Sponsors:  Alabama Gulf Seafood https://eatalabamaseafood.com Instagram - https://www.instagram.com/alseafood Facebook - https://www.facebook.com/AlabamaSeafood   Gulf Shores and Orange Beach Tourism https://www.gulfshores.com Instagram - https://www.instagram.com/VisitALBeaches Facebook - https://www.facebook.com/GulfShoresOrangeBeachTourism   Connect With Our Guest Joe Ingraham Admiral Shellfish Company Instagram - https://www.instagram.com/admiralshellfishco Connect With EATYALL: https://eatyall.com Instagram - https://instagram.com/letseatyall Facebook - https://facebook.com/letseatyall Twitter - https://twitter.com/letseatyall LinkedIn - https://www.linkedin.com/company/letseatyall YouTube - https://youtube.com/letseatyall   Show Credits: Hosts are Andy & Marianna Chapman Graphic Design by Tyler Castleman Production provided by Bryan Murphy Copywriting by Sean Sousa   The EATYALL Podcast is hosted by Andy Chapman, CEO and founder of EATYALL. EATYALL serves the food and farm community with effective chef outreach services.

Ever look at the food you buy and wonder how it made its way to you? From children's lunches to candy bars, peanut butter is a must-have in many pantries - and it's carefully cultivated and crafted with pride on its way to your taste buds. That's why, in this episode that concludes a two-parter about peanuts, Andy interviews chef Michael Marshall and Donald Chase of Chase Farms - a family farm in Georgia that grows peanuts in ways that enrich the environment as well as your next meal. Warning: sudden cravings for a good old PB and J may occur! The Great Georgia Peanut Adventure, Part 2 Peanut Farming Wrap-Up. Following Andy and Michael's visit to Chase Farms in EATYALL episode 53, they join Donald Chase to hear his story and share what they've learned about the process of peanuts - including why the care behind the harvest is just as important as the final product on your shelf. A Brief History Of The Peanut. From South America to Africa to the United States, the peanut has adapted over time to become a key ingredient in everything from sandwiches to smoothies...yet as Donald explains, its usefulness actually begins on the farm. Knowing Where Your Food Comes From. Michael cites consistency of ingredients as his greatest challenge as a chef, and why he values food producers who always offer the same high-quality ingredients. Find out how Chase Farms strives for such consistency by producing peanuts with proven methods that also benefit the environment The “Stump A Chef And Farmer” Lightning Round. Andy quizzes Michael and Donald on the hard questions: Cats or dogs? Favorite beverage? Preferred steak? Hear their hot-take answers - including favorite snacks that may or may not involve peanuts - and the delicious wins they each want to celebrate one year from now. While Michael and Donald represent two distinct parts of the food industry, their stories and values align across sprouting fields and menu selections. Dip some apple slices in peanut butter while you listen in, and stick to EATYALL to hear more stories of passionate people making and serving better meals. Today's Guests  Michael Marshall, 7 Myles Craft Dining - https://7mylescraftdining.com/ Michael Marshall is the Chef and Owner of 7 Myles Craft Dining, a cooking service that serves 3-course meals for in-home dining and special events. As a graduate of Le Cordon Bleu Culinary School For Performing Arts in Pasadena, California, Michael relishes putting a modern spin on old dishes - surprising customers and expanding their tastes with restaurant-caliber dining in their home or venue. Donald Chase, Chase Farms Donald Chase is the Owner of Chase Farms in Macon County, Georgia, working alongside his wife and parents. Their farm grows and harvests peanuts, poultry, corn, and more, with the Chase Farms Market offering fruits and vegetables to consumers each June-July.   Show Sponsor: Peanut Butter Lovers https://peanutbutterlovers.com/ Instagram - https://www.instagram.com/peanut.butter.lovers Facebook - https://www.facebook.com/southernpeanutgrowers Connect With EATYALL: https://eatyall.com Instagram - https://instagram.com/letseatyall Facebook - https://facebook.com/letseatyall Twitter - https://twitter.com/letseatyall LinkedIn - https://www.linkedin.com/company/letseatyall YouTube - https://youtube.com/letseatyall The EATYALL Podcast is hosted by Andy Chapman, CEO and founder of EATYALL. EATYALL serves the food and farm community with effective chef outreach services.

What does a chef do with veal at a 5-star restaurant? Chef Marcus Daniel guides us through his veal-centric menu that leaves us mesmerized and satisfied.  This episode is recorded live in Roanoke, Indiana at Joseph Decuis, a five star dining experience tucked away in this charming Indiana hamlet. We just finished a dinner of veal - three ways. I'd never had veal like this before, and put simply: it was epic.  After touring Strauss Feeds and veal farms (managed by Midwest Veal, LLC) all day guided by Steve Anderson, president of Midwest Veal, LLC, Chef Marcus Daniel served us a mind-blowing veal dinner.  Without giving away the show, you'll be lured into listening when you hear that Chef Marcus made Veal Tartare, Veal Kofta Lettuce Wraps and a Veal Chop with root vegetables. You'll hear us talk through each of the dishes. You'll also learn why veal is a protein that is relevant, accessible and important for today's restaurant menus, regardless of restaurant concept or menu format. Finally, you're sure to be impressed by our audio tour of Joseph Decuis, an award-winning restaurant hiding in small town America.  And of course, you don't want to miss our Lightning Round where you'll really get to know our guests. It's one of our best yet!  Show Sponsor:  National Veal Promotion - Discover Delicious National Veal Promotion on Facebook National Veal Promotion on Instagram This episode was made possible through a partnership with the Beef Checkoff Connect with our Guests:  Steve Anderson from Midwest Veal, LLC and Strauss Feeds - https://www.facebook.com/StraussFeeds/ Chef Marcus Daniel from Joseph Decuis Joseph Decuis Restaurant on Instagram Joseph Decuis on Facebook   Connect with EATYALL:  https://eatyall.com Instagram - https://instagram.com/letseatyall  Facebook - https://facebook.com/letseatyall  Twitter - https://twitter.com/letseatyall  LinkedIn - https://www.linkedin.com/company/letseatyall  YouTube - https://youtube.com/letseatyall The EATYALL Podcast is hosted by Andy Chapman, CEO and founder of EATYALL. EATYALL serves the food and farm community with effective chef outreach services. 

What really happens in modern veal farming? How does it work? What are the animals really like? In Episode 51 of the EATYALL Podcast, you'll uncover the skinny on these well fed cows Andy & Marianna go behind the scenes on veal farms in Indiana with Chef Marcus Daniel, Executive Chef at Joseph Decuis in Roanoke, Indiana.  We begin our tour understanding why food and nutrition is so critical to veal quality.  It's a bit of a deep dive into animal nutrition starting with a tour led by Steve Anderson and his team at Strauss Veal Feeds.  There we learn all about what veal cows eat and how their feed mix is made, which is sure to impress you! You'll hear how sustainable the industry really is, including using a byproduct from the dairy industry - protein rich cheese whey - to nourish the cows. Throughout the rest of our tour day, Chef Marcus Daniel drives with us into the heart of Indiana to visit veal farms and see the veal cows up close. In the veal industry, a lot of innovation, research and thoughtfulness has gone into transforming animal welfare over the past two decades. Veal farming hardly resembles historic practices that originally came to the United States from Europe. Animal housing is considerate of the animals age and safety needs, cows' innate herding habits and best practices for optimal animal health and happiness while they grow from just a few days old to upwards of 500 lbs at harvest weight. By visiting with the animals' caretakers at veal farms that specialize in nurturing animals at various stages of their life, we unpack modern veal farming and learn firsthand the elements of veal farming that result in tasty, protein-packed veal on our plates.  If you enjoyed this episode, please join us on Episode 52 as we enjoy a three course veal dinner and discuss more adventurous ways to cook veal with Chef Marcus Daniel at his restaurant, Joseph Decuis.  Show Sponsor:  National Veal Promotion - Discover Delicious National Veal Promotion on Facebook National Veal Promotion on Instagram Connect with our Guests:  Strauss Fees - https://www.facebook.com/StraussFeeds/ Chef Marcus Daniel from Joseph Decuis Joseph Decuis Restaurant on Instagram Joseph Decuis on Facebook   Connect with EATYALL:  https://eatyall.com Instagram - https://instagram.com/letseatyall  Facebook - https://facebook.com/letseatyall  Twitter - https://twitter.com/letseatyall  LinkedIn - https://www.linkedin.com/company/letseatyall  YouTube - https://youtube.com/letseatyall   The EATYALL Podcast is hosted by Andy Chapman, CEO and founder of EATYALL. EATYALL serves the food and farm community with effective chef outreach services.

In Episode 50 of the EATYALL Podcast, we dive deep into a family beef operation with a farm family who's working together raising grass fed beef right smack in the middle of America -- Oklahoma. Host Andy Chapman said, “One of my favorite things David said was ‘farming as a lifestyle makes a bad business, but farming as a business can make a great lifestyle.' I love that because if you can't stay in business, you lose the lifestyle... and if you have a great business of any type, I believe you can craft a lifestyle around that. David and Amy Bachman share how they chose to focus on grass fed beef, how they learned how to produce grass fed beef with superior flavor and marbling and how they manage their ship-direct farm to table beef operation day to day. In this episode, you'll learn about:  What it's like to marry into a farm family How farming as a business can make a great lifestyle Farm stewardship  Farming misconceptions Different types of beef farms and what distinguishes conventional versus “grass fed” beef The ever popular “Lightning Round” Show Sponsor:  EATYALL Chef Care Package Program Connect with our Guest:  https://bachmanfamilyfarms.com/ https://www.instagram.com/bachmanfamilyfarms https://www.facebook.com/bachmanfarmsbeef/ Connect with EATYALL:  https://eatyall.com/  https://findfamilyfarms.com/  Instagram - https://instagram.com/letseatyall  Facebook - https://facebook.com/letseatyall  Twitter - https://twitter.com/letseatyall  LinkedIn - https://www.linkedin.com/company/letseatyall The EATYALL Podcast is hosted by Andy Chapman, CEO and founder of EATYALL. EATYALL provides training & culinary support to the global community of chefs on behalf of food farmers and producers, so they can achieve generational sustainability, chefs can serve award-winning food and consumers can access healthier food options.

In this episode of the EATYALL Podcast, we're recording at Local Feed, a restaurant in Georgetown, Kentucky, about 11 miles north of Lexington. Local Feed is owned and operated by Chef Justin Thompson. After spending the morning on the Hall's family beef farm nearby, Chef Johnny Streetman  and Chef Justin Thompson discuss everything from staffing shortages to the similarities between chefs and beef farmers. Justin Thompson, a 25 year veteran of the restaurant industry, also shares some really sage advice about his hiring methods in this crazy season. The group also wraps up their farm tour by discussing the importance of knowing where your food comes from - and how it gets from one place to another. Show Sponsor:  Kentucky Beef Council website instagram.com/kybeef Connect with our Guests:  @hallsteadfarmsandmeats on IG and FB @local_feed on IG Connect with EATYALL:  https://eatyall.com/  Instagram - https://instagram.com/letseatyall  Facebook - https://facebook.com/letseatyall  Twitter - https://twitter.com/letseatyall  LinkedIn - https://www.linkedin.com/company/letseatyall The EATYALL Podcast is hosted by Andy Chapman, CEO and founder of EATYALL. EATYALL serves the food and farm community with effective chef outreach services.

In this episode, you'll learn how Hallstead Farms & Meats grows beef for the global beef supply chain while also operating a local freezer beef business. We're touring and recording at Hallstead Farms & Meats farm property near Georgetown, Kentucky with Chefs with local chefs, Johnny Streetman and Justin Thompson as well as Katelyn Hawkins from the Kentucky Beef Council.  Farmer Amanda Hall will share how her family transformed their property with an innovative layout that transformed their 220 acres into a string of connected pastures and water sources that support an aggressive rotational grazing program. The way their land use supports optimal animal health and responsible land use is sure to impress you!  If you're wondering what goes into raising beef that most typically ends up on the plate in your restaurant or home, this episode is for you. You'll hear what family farms look like that make up the “beef industry.”  From the grasses they grow and rotational grazing patterns to animal and land management and from genetics to cattle breeds, Amanda Hall knows it all. Plus, you'll notice the importance of docile cattle in their operation and how they farm with their young daughter Charli in tow.  Finally, you'll hear a refrain from Episode 46 where we introduced the Beef Quality Assurance program, a national program that raises consumer confidence by certifying beef producers in proper management techniques and a commitment to quality in every phase of beef production. In this episode we'll learn more about how BQA provides a framework for this family farm to produce safe, top quality beef. Resources:  Link to Episode 46 re: Beef Quality Assurance Learn more about Beef Quality Assurance program   Show Sponsor:  instagram.com/kybeef   Connect with our Guests:  @hallsteadfarmsandmeats on IG and FB @local_feed on IG   Connect with EATYALL:  https://eatyall.com/  Instagram - https://instagram.com/letseatyall  Facebook - https://facebook.com/letseatyall  Twitter - https://twitter.com/letseatyall  LinkedIn - https://www.linkedin.com/company/letseatyall    The EATYALL Podcast is hosted by Andy Chapman, CEO and founder of EATYALL. EATYALL serves the food and farm community with effective chef outreach services. 

This is the 3rd and final episode recorded live from the Hudson Valley region of New York. In this episode, we go behind the scenes of two different farm tours featured on our previous two episodes. This behind-the-scenes format is among our most popular In it, you'll hear the sounds of the farm in the background as our host, Andy Chapman, and Chef Chris McDade , chef / owner at Popina in Brooklyn, NY, tour the farms and learn first hand about New York beef production at Thunder View Farms & Walbridge Farm. This episode is jam packed with valuable information like how these farms are protecting the environment, making the best decisions for the care of their cattle and why they farm in the first place. Next week, we're headed to a family beef farm in Kentucky… Show Sponsor:New York Beef Councilwww.nybeef.org@newyorkbeefcouncil on Instagram Connect with our Guests:  http://www.thunderviewfarms.com/ Thunder View Farms on Instagram Walbridge Farm on Facebook Chef Chris McDade's Restaurant, Popina in Brooklyn, NY Chef Chris McDade on Instagram Connect with EATYALL: https://eatyall.com/https://findfamilyfarms.com/ Instagram - https://instagram.com/letseatyall Facebook - https://facebook.com/letseatyall Twitter - https://twitter.com/letseatyall LinkedIn - https://www.linkedin.com/company/letseatyall The EATYALL Podcast is hosted by Andy Chapman, CEO and founder of EATYALL. EATYALL serves the food and farm community with effective chef outreach services.

On this episode, we're touring Doug Giles' Walbridge Farm in Millbrook, New York with Chef Chris McDade and his family. Doug is a multi-generation farmer who raised his boys on the farm. We learned about how his decision to come work for an 80-year-old farmer turned him into a farm owner over a decade ago. He shared his journey showing and raising registered Angus breed cattle. It was fascinating to hear how he decided to start growing out his own beef. You see, when you are a “cow calf” operation seeking to develop the very best genetics - like Doug is - “you don't know how good you are, or if the decisions you are making are working.” This revelation led him to grow out his own steers and start a farm store to sell what he harvested to consumers and restaurant owners, so he could improve his genetics to be the best they could be. In this episode you'll learn:  What is Beef Quality Assurance (BQA) and why does it matter to everyone?  Why can we be confident in the safety of our beef supply from farm to table?  What keeps this farmer going in the beef industry?  What farmers feed their families.  Why do genetics matter to animal welfare and your plate How chefs and farmers can work together better The Lightning Round Show Sponsor:New York Beef Councilwww.nybeef.org@newyorkbeefcouncil on Instagram Connect with our Guests: Walbridge Farm on Facebook Chef Chris McDade's Restaurant, Popina in Brooklyn, NY Chef Chris McDade on Instagram Connect with EATYALL:  https://eatyall.com/https://findfamilyfarms.com/ Instagram - https://instagram.com/letseatyall Facebook - https://facebook.com/letseatyall Twitter - https://twitter.com/letseatyall LinkedIn - https://www.linkedin.com/company/letseatyall The EATYALL Podcast is hosted by Andy Chapman, CEO and founder of EATYALL. EATYALL provides training & culinary support to the global community of chefs on behalf of food farmers and producers, so they can achieve generational sustainability, chefs can serve award-winning food and consumers can access.

In Episode 45 of the EATYALL Podcast, we're kicking off our 8 show BEEF SERIES with a trip to Thunder View Farms in the Catskill region of New York. We'd never explored New York agriculture up close and personal beyond a trip to the Union Square Greenmarket in Manhattan. That all changed this summer when we crossed the Hudson River one foggy morning and drove up the Catskills to visit with father and son, Richard and Ric Coombs, along with their families at Thunder View Farms. This tour gave us a fresh perspective into how well farming can coexist with one of the largest cities in the world. Seeing is believing, and this multi-generational family farm operation is doing tremendous work to make sure their thriving environment continues to benefit generations to come -- all while producing some of the best beef we've ever tasted. Chef Chris McDade, owner and chef at Popina in Brooklyn, NY joined us for our tour, along with his wife Natalie and son, Gus. We all learned to think more about where our water comes from, to appreciate the care that goes into our water quality and to recognize how critical clean water is to our lives. Thanks to the leadership of the Coombs family, beef farmers in the New York City Watershed have improved water quality for New Yorkers such that New York City has some of the best water quality in the world. In this episode, you'll learn about:  Water conservation and water quality  How water goes from this farm to the New York City water supply in under 48 hours -- exclusively using gravity to move it!  How beef farming and environmental improvements can co-exist How chefs and farmers can work together better.  The ever-popular Lightning Round Show Sponsor: New York Beef Councilwww.nybeef.org@newyorkbeefcouncil on Instagram Connect with our Guests:  http://www.thunderviewfarms.com/ Thunder View Farms on Instagram Chef Chris McDade's Restaurant, Popina in Brooklyn, NY Chef Chris McDade on Instagram Connect with EATYALL:  https://eatyall.com/ https://findfamilyfarms.com/  Instagram - https://instagram.com/letseatyall  Facebook - https://facebook.com/letseatyall  Twitter - https://twitter.com/letseatyall  LinkedIn - https://www.linkedin.com/company/letseatyall The EATYALL Podcast is hosted by Andy Chapman, CEO and founder of EATYALL. EATYALL provides training & culinary support to the global community of chefs on behalf of food farmers and producers, so they can achieve generational sustainability, chefs can serve award-winning food and consumers can access healthier food options.

Welcome to a new SERIES focused on BEEF PRODUCTION! We've been on the road a bit this summer, we're glad to be back on the podcast bringing you a series of podcasts over the next EIGHT episodes that focus on one of our favorite topics, BEEF. In today's episode, Marianna and Andy Chapman will share: What to expect in the BEEF Series - where we're going and what topics we'll cover Why we love beef What we discovered as we dove deep into the beef industry across many states Why reality didn't match what we've been seeing in the media and we remain confident in beef. Connect with EATYALL: https://eatyall.com https://findfamilyfarms.com Instagram - https://instagram.com/letseatyall Facebook - https://facebook.com/letseatyall Twitter - https://twitter.com/letseatyall LinkedIn - https://www.linkedin.com/company/letseatyall The EATYALL Podcast is hosted by Andy Chapman, CEO and founder of EATYALL. EATYALL serves the food and farm community with effective chef outreach services.

Live from Biloxi, Mississippi, this episode brings Chef Austin Sumrall, Executive Chef at White Pillars Restaurant & Lounge and James Beard Award Nominee to the table with Anita Arguelles from French Hermit Oyster Co. Arguelles gives us a peek behind the scenes of their oyster farm operation and shares how their premium “French Hermit” oysters are grown in the waters off of Deer Island on the Mississippi Gulf Coast. Chef Austin explains the value of using an ingredient that is grown approximately two miles from his acclaimed beachfront restaurant. Also, in Episode #43 of the EATYALL Podcast, you’ll hear about... Oysters and champagne on a boat Why relationships matter, and how the one between the farmer and the chef can set up your business for success. The Lightning Round with answers from both Chef and Farmer Connect with our Guest: https://frenchhermitoyster.co/ @thefrenchhermit @chef_sumrall  @white_pillars Show Sponsor:  EATYALL Chef Care Package Program  Connect with EATYALL: https://eatyall.com/ https://findfamilyfarms.com/ Instagram - https://instagram.com/letseatyall  Facebook - https://facebook.com/letseatyall  Twitter - https://twitter.com/letseatyall  LinkedIn - https://www.linkedin.com/company/letseatyall The EATYALL Podcast is hosted by Andy Chapman, CEO and founder of EATYALL. EATYALL serves the food and farm community with effective chef outreach services.

Chef Kisha Moore, owner and pastry chef at Hummingbird Macarons in Norfolk, Virginia, was the first chef to visit the new EATYALL House in Ocean Springs, Mississippi. During her visit, we had some fantastic adventures, but we didn’t get a podcast recorded while she was visiting. Never fear, we caught up with Kisha once she was safely back in Virginia for an incredible interview. Building on my previous interview with Kisha in Episode 31, I asked Kisha about working on your business, not just in your business, and she had a LOT of wisdom and a very interesting approach to share about developing employees that will benefit all of our listeners who want to be more than just an “operator” of a business. We also discuss the idea that “I can make it taste just as [good] as with a cheaper ingredient.” Kisha says, “I know that I would not do anything less than” because she wants to provide the best experience for her customers - and every detail matters, including top-quality ingredients. Kisha recaps her time with us at the EATYALL House where she enjoyed some rest and relaxation as well as time doing recipe development and taste testing of new ingredients. Listen and subscribe for this episode and all of our other adventures with chefs and farms. Summary of this episode with Chef Kisha Moore: Recap of the visit to Ocean Springs Why unplugging is so important for creativity  Accountability for employees and how that leads to success for your business The Lightning Round - Part #2  Show Sponsor:  EATYALL Chef Care Package Program  Connect with our Guest:  http://www.hummingbirdmacarons.com/ https://www.instagram.com/hummingbirdmacarons/ Connect with EATYALL https://eatyall.com  https://findfamilyfarms.com  Instagram - https://instagram.com/letseatyall  Facebook - https://facebook.com/letseatyall  Twitter - https://twitter.com/letseatyall  LinkedIn - https://www.linkedin.com/company/letseatyall  The EATYALL Podcast is hosted by Andy Chapman, CEO and founder of EATYALL. EATYALL serves the food and farm community with effective chef outreach services.

In Episode #41 of the EATYALL Podcast, we dive back into the world of agriculture in my interview with Samantha McLeod, Executive Director of the Georgia Pecan Growers Association. Our visit unfurls a lot of pecan specific stories about why these Georgia grown nuts are so flavorful and sold at such a premium - “all nuts are not created equal.” We also hear from Samantha about what sampling chefs can look like and why it’s important, even during a pandemic because “taste buds don’t lie.” She also talks about an international visit where she learned that some chefs around the world aren’t versed on pecans and how they initially confused them with other nuts.  Later in the episode we hear about feedback Samantha got from her producers after their EATYALL Chef Care Package was distributed to pastry chefs, and you’ll get to hear which question in the Lightning Round was answered, “throwing a burrito!”  Connect with our Guest:  GeorgiaPecan.org  https://instagram.com/georgiapecangrowers  https://facebook.com/GeorgiaPecanGrowersAssociation/    Show Sponsor:  EATYALL Chef Care Package Program   Connect with EATYALL:  https://eatyall.com/  https://findfamilyfarms.com/  Instagram - https://instagram.com/letseatyall  Facebook - https://facebook.com/letseatyall  Twitter - https://twitter.com/letseatyall  LinkedIn - https://www.linkedin.com/company/letseatyall  The EATYALL Podcast is hosted by Andy Chapman, CEO and founder of EATYALL. EATYALL provides training & culinary support to the global community of chefs on behalf of food farmers and producers, so they can achieve generational sustainability, chefs can serve award-winning food and consumers can access healthier food options.

In episode #40 of the EATYALL Podcast, Andy Chapman visits with Chefs Tonya Mays and Chef Brittany Garrigus-Cheatham. After hearing the origin stories that sent these two culinary champs into the kitchen as professional chefs. Brittany and Tonya  share how their worlds have changed in the last year but also how they are adapting and implementing new plans for 2021. They also share about how they used the Georgia pecans they received in the first round of EATYALL Chef Care Packages that we sent late last year and how this sampling program can impact chefs.  Finally, we have one of the best Lightning Rounds ever in the history of the EATYALL Podcast rounded out when Brittany and Tonya share some big plans for 2021.  Show Sponsor:  EATYALL Chef Care Package Program  Connect with our Guests:  @kismet_ky Kismet - Chef Tonya’s Restaurant  @_tonyamays - Tonya Mays on Instagram @bsugar88 - Brittany Garrigus-Cheatham on Instagram @TheDegaDarling - Brittany’s new project Connect with EATYALL:  https://eatyall.com/  https://findfamilyfarms.com/  Instagram - https://instagram.com/letseatyall  Facebook - https://facebook.com/letseatyall  Twitter - https://twitter.com/letseatyall  LinkedIn - https://www.linkedin.com/company/letseatyall  The EATYALL Podcast is hosted by Andy Chapman, CEO and founder of EATYALL. EATYALL provides training & culinary support to the global community of chefs on behalf of food farmers and producers, so they can achieve generational sustainability, chefs can serve award-winning food and consumers can access healthier food options.

In this episode, we visit with Chef Kristian Wade, a 22 year veteran in the kitchens of  MGM Resorts Beau Rivage in Biloxi, MS. Chef shares his commitment to continuing education, better ingredients and the everyday challenges of his Executive Chef role at this world class resort property.  Selling to chefs can be hard work; often the bigger the restaurant or property, the more difficult it can be. As Executive Chef at an enormous resort property with 18 kitchens and 740 hotel rooms, Chef Kristian Wade talks about how farmers and food makers can sell to him and what challenges he faces in his effort to source the best ingredients possible for his guests in a property of this size. Kristian shares some of his farm relationship success stories and gives us tips on how to persevere through the MGM corporate systems to get ingredients on their menu. He also shares his own pursuit of continuous learning and how much time he spends training his staff about new ingredients as well as beverage and food pairings to accentuate the flavors. You’ll also hear him talk about how “the story behind the ingredients can help increase sales.”  9:26 - The supply chain is still suffering in some areas for this resort. 10:33 - Staffing has been a challenge. Business has been really good in certain areas. But everything is getting better as time goes on.  11:38 - Keeping employees and guests safe is the number one priority.  12:07 - Cooking for the essential staff during the actual shutdown. Cooking for 100 people on property that were all staff.  13:58 - 80% of the Executive Chef role has become administrative, but Kristian makes time for study every day to stay current in the culinary game. He’s intent to know what’s going on locally, regionally and nationally with the food scene and always working to be ahead of the curve. “That’s part of my job.”  14:52 - On sourcing new products, and getting hands on with new products.   15:45 - First way to help the Beau Rivage get an ingredient on board is “getting it in our hands.” “We get excited about these things.” Chef says they’re excited about a great tomato and a beautiful piece of fish. He reiterates that’s what makes he and his chef team want to come back to work every day.  17:02 - If you have a beautiful tomato, they want to see it and serve it. They are willing to do the legwork to get your ingredient into their kitchen. But it’s important that you know how their corporate system works.  18:02 - The Beau Rivage serves approximately 7500 people on any given day.  18:46 - Most of the people who eat in Beau Rivage restaurants would like to consider themselves foodies.  19:33 - The stories behind the ingredients help them sell your products.  19:58 - Chef wants his staff to be educated, and spends a lot of time on education.  23:27 - Example of a success farm relationship that the Beau Rivage has had.   26:26 - A lot of people want to sell to the Beau Rivage, but it’s a lot of work. What to expect in the process.  30:14 - The very important “biscuits or cornbread” question begins the fan favorite Lightning Round.  Learn more about the Beau Rivage Resort property on their website at https://beaurivage.mgmresorts.com/en.html or follow them on social media.  https://www.instagram.com/beaurivage_official/ https://www.facebook.com/beaurivage https://twitter.com/BeauBiloxi  https://www.pinterest.com/BeauRivage/  If you’re interested in selling products to Chef Kristian Wade, please contact EATYALL and inquire about the best next steps. https://eatyall.com/contact-us/  The EATYALL Podcast is hosted by Andy Chapman, CEO and founder of EATYALL. EATYALL provides training & culinary support to the global community of chefs on behalf of food farmers and producers, so they can achieve generational sustainability, chefs can serve award-winning food and consumers can access healthier food options. Follow us on Instagram, Facebook, Twitter & LinkedIn to stay up to date on our latest content, ingredient recommendations, chef events and more. Learn more at EATYALL.com

Have your culinary interests taken a backseat to the more pressing everyday responsibilities? Trust us when we say that we could help bring that lost spark and sense of flavor back to your kitchen! The man of today's episode, Dwyane Ingraham, knows just how to make cooking fun and enjoyable for you while also coming up with mind-boggling uses of different products and ingredients. Join Andy and Marianna in this episode of the EATYALL podcast as they interview America's Best Baker and Chopped Sweets' Season 2 Winner (2020), Chef Dwayne Ingraham. Listen in as we discuss some fun cooking concepts, find great ingredients for recipes, and learn the backstory behind some amazing virtual cooking lessons that Dwayne had engaged with us some time back! At EATYALL, we would like to show some love to hundreds of hardworking chefs by giving them the gratitude they deserve and the resources they need to stay inspired. Join us to learn more about how our Care Package Program can work for you at eatyall.com/love. Sneak-peek: There is a tiny window between the soft crack and hard crack stage in cooking sugar. And it is a huge door of a difference in the product that you're going to get. Listen in as Chef Dwayne explains the entire process to us. Chef explains why the pecan pralines are a favorite to him. In restaurants and bakeries, every penny counts. How do we use everything to its fullest to help sustain the business in the long run? Get some good cookbook suggestions from the Masterchef and learn about the book he had used to brush his cooking skills. EATYALL's Lightning Round just became more interesting. Join them as Dwayne answers some quick questions from Andy! Dwayne responds as Andy pokes the question, "If you call your mom or your best friend and say you're arrested, what would they probably say you did wrong?" Link to Chef Dwayne’s Virtual Cooking Classes with Eatyall: Master the Secrets of Homemade Pecan Pralines with Celebrity Pastry Chef Dwayne IngrahamVirtual Cooking Class with Dwayne Ingraham: Sweets and TreatsThe Ultimate Decadent Chocolate Peanut Butter Cake Reference Links: The Dairy Alliance: https://thedairyalliance.com Richlands Dairy Farm: http://richlandscreamery.com Find Family Farms: -Website: https://findfamilyfarms.com  -Facebook: https://facebook.com/findfamilyfarms -Instagram: https://www.instagram.com/findfamilyfarms  Belay Solutions: https://belaysolutions.com  Storybrand: https://storybrand.com  Sweet Grown Alabama- https://www.sweetgrownalabama.org  Show Sponsor- https://eatyall.com/love Connect with our guests: Chef Dwayne- Instagram: @pastrychefdwayne Connect with Us https://eatyall.com  https://findfamilyfarms.com  Instagram - https://instagram.com/letseatyall  Facebook - https://facebook.com/letseatyall  Twitter - https://twitter.com/letseatyall  LinkedIn - https://www.linkedin.com/company/letseatyall  The EATYALL Podcast is hosted by Andy Chapman, Chief Relationship Officer and founder of EATYALL. EATYALL helps food farmers and artisan food makers connect to chefs and consumers who are looking for better ingredients. EATYALL is the creator and host of EATYALL Chef Camps, an immersive, overnight experience for professional chefs who want to learn more about where their ingredients come from, want to discover new, better ingredients and rejuvenate in a collaborative environment with other like-minded chefs.

How surprised would you be to learn about a back parking lot transformed into an indoor farm? Executive Chef Eric Rivera of the Vintage Cafe, Montgomery, Alabama, joins us to detail the incredible achievement made by some brilliant chefpreneurs at redesigning and revitalizing a neighborhood using hydroponic container farming methods (system sold by Freight Farms). By layering in different climate and lighting controls in an indoor environment, it enables plants and crops to grow anytime and anywhere in the world. Listen in for some fantastic tips and strategies to harvesting crops and plants internally, turning your craziest dreams into reality, and producing fresh ready to eat food anywhere. This episode of the EATYALL Podcast has been sponsored by Sweet Grown Alabama, a non-profit organization that enhances Alabama farmers' marketing opportunities by connecting retailers, restaurants & consumers to Alabama-grown foods. Sneak peek: Eric and his restaurant team runs the gamut and changes their menu with the seasons. [01:44] How did they manage to transform a bank into a cafe? [03:23] Learn about the hydroponic container farming method from Freight Farms [04:32] Eric talks about harvesting the root system. [08:58] Bibb lettuce seeds can be harvested after five weeks and stored for several weeks after that. [11:27] How they turned their crazy farming idea into reality! [15:18] Eric shares his first food memory. [20:21] In the shipping container they have, it's all LED lights. These plants can only absorb the red light and blue light. [17:55 ] Join Andy and Eric for EATYALL’s infamous Lightning Round! [20:21] Connect with our guests and partners: Chef Eric Rivera- https://www.ericriveracooks.com  Freight Farms - https://www.freightfarms.com  Vintage Cafe - https://www.vintagecafemgm.com/about  Vintage Year - https://www.vymgm.com  Sweet Grown Alabama- https://www.sweetgrownalabama.org  Connect with Us https://eatyall.com  https://findfamilyfarms.com  Instagram - https://instagram.com/letseatyall  Facebook - https://facebook.com/letseatyall  Twitter - https://twitter.com/letseatyall  LinkedIn - https://www.linkedin.com/company/letseatyall  The EATYALL Podcast is hosted by Andy Chapman, Chief Relationship Officer and founder of EATYALL. EATYALL helps food farmers and artisan food makers connect to chefs and consumers who are looking for better ingredients. EATYALL is the creator and host of EATYALL Chef Camps, an immersive, overnight experience for professional chefs who want to learn more about where their ingredients come from, want to discover new, better ingredients and rejuvenate in a collaborative environment with other like-minded chefs.

In a fun conversation today, meet Chef Jason Arbusto, a world- traveler, wanna-be dancer, visionary, cook, experimenter and mastermind. He has trained under the best chefs in Paris, Monaco and Las Vegas and has brought his specialized cooking style back home in Virginia after working abroad in France for more than 8 years. He is currently the Culinary Director at Craddock Terry Hotel including the award-winning Shoemaker’s Restaurant and Waterstone Pizza in Lynchburg. A man of grit and vision, Jason's culinary creativity has taken him high up above in the competitive world of cooking today. You may visualize a dairy farm to be a stinky, tattered, dirty place one doesn’t look forward to stepping into. That vision is set aside when you visit Richlands Dairy Farm in Blackstone, Virginia to find it was all bluff imagination. Yes! Listen in as Jason expounds on this multi-generational family farm and the phenomenal pampering and care given to their dairy cows in this clean environment. Also, take a tour of the wonderful places Jason has lived and worked as he describes the fulfilling journey he's made out of life - and discover just how accessible this path may be to you, too.  Sneak-Peek:  Jason shares his upbringing on the Cape [2:13]  He was awestruck on his visit to a creamery and says, "I swear the daycare my daughter went to for a while was not as clean as that.” [5:29]  On choosing this career for his absolute love for food and travel [16:15]  "When you're young and you're stupid, you'll do almost anything." Jason shares his quick and crazy decision to move to France soon after graduation. [17:41]  Learning French in an airplane! [18:37]  Jason describes Lynchburg’s moniker as the number one city for Millennials. He shares digging himself into the cool community and working with a local slaughterhouse there (their beef tenderloin was blind taste tested for the Presidential Inaugural dinner!). [24:24]  Jason answers some fun and quick questions from Andy during the infamous EATYALL Lightning Round. [29:00]  Finally, the all-worthy reasons Jason calls his dad his "role-model". [30:09]  Reference Links:  The Dairy Alliance: https://thedairyalliance.com/   Richlands Dairy Farm: http://richlandscreamery.com/   Find Family Farms:  -Website: https://findfamilyfarms.com  -Facebook: https://facebook.com/findfamilyfarms/ -Instagram: https://www.instagram.com/findfamilyfarms/ Belay Solutions: https://belaysolutions.com/   Storybrand: https://storybrand.com/     Connect with Jason:  Websites: http://jasonarbusto.com/   https://arbustofoodgroup.com/   LinkedIn: https://www.linkedin.com/in/jason-arbusto-1536836   Twitter: https://twitter.com/arbustojason/ Instagram: https://www.instagram.com/jasonarbusto/   Connect with Us:  https://eatyall.com/   https://findfamilyfarms.com/   Instagram - https://instagram.com/letseatyall  Facebook - https://facebook.com/letseatyall  Twitter - https://twitter.com/letseatyall LinkedIn - https://www.linkedin.com/company/letseatyall    The EATYALL Podcast is hosted by Andy Chapman, Chief Relationship Officer and founder of EATYALL. EATYALL helps food farmers and artisan food makers connect to chefs and consumers who are looking for better ingredients. EATYALL is the creator and host of EATYALL Chef Camps, an immersive, overnight experience for professional chefs who want to learn more about where their ingredients come from, want to discover new, better ingredients and rejuvenate in a collaborative environment with other like-minded chefs.

In this episode, Andy sits down with chefs during an Eat Y'all Chef Camp in Virginia. To kick things off, Chef Ender Oktayren discusses the culinary journey that took him to Chicago and has now brought him back home to Virginia where he has launched a food truck. This food truck, however, differs from almost every other one out there, and Ender explains the reasons behind this unique, locally rooted concept. Chef Melisande Colomb explains what brought her back into the culinary industry to attend Eat Y'all Chef Camp, and discusses her roots as a chef growing up in a culinary family in New Orleans. Her conversation drips with the sort of rich descriptions, appreciation for great food, and a love for bringing people together that can only come from New Orleans. To round out the episode, Jeff Sizer details his career path from college dropout to running a five-star mega hotel kitchen in Manhattan, to now owning two restaurants. Through his discussion, Jeff talks about the rich experience that returning to simple dishes and concepts provide, and shares how his view of success has changed as he has accomplished more and more. Throughout each of the three conversations, the chefs dish out highlights from Eat Y'all Chef camp that every producer and chef looking to grow and innovate won't want to miss.  You can follow guests from this episode and their restaurants on instagram and online at: www.overthetopchef.com chefender@overthetopchef.comFacebook @overthetopchef Instagram @overthetopchef Instagram @iam_melicolo410 Follow the Eat Y'all Podcast on social media @letseatyall or visit our website: www.eatyall.com  

In the first segment, Andy talks with Food Network star and Kentucky-born chef, Damaris Phillips. They talk about Damaris’s first Eat Y’all Chef Camp experience, touching on some of the highlights that have made a lasting impact on her.  Along the way, chefs and consumers alike will gain a deeper appreciation for great, local meat after Damaris shares her unique perspective on beef that she developed after marrying a vegan. Having grown up in Kentucky, she explains how and why Kentucky of all places is making its mark and becoming a rich culinary hotspot.  The second segment is for every chef itching to make their own unique mark in the culinary world, as Paco Garcia Executive Chef of Foko Restaurant in Lousiville, Kentucky, shares about his new venture launching a restaurant at age 26 after starting as a dishwasher only 9 years ago. Listeners will also hear about Paco's unique passion for Mexican-Southern fusion cuisine, how “play” is at the center of his menu, and why he has a whole new appreciation for meat after attending Eat Y’all Chef Camp. You can follow Damaris and Paco on Instagram at @chefdphillips and @chefpaco_garcia. Follow Eat Y'all on social media @letseatyall on Instagram, Twitter, and Facebook. Email us at info@eatyall.com. More resources and connections to featured producers are available at EatYall.com.  - - -  Eat Y'all Chef Camp in Kentucky Was Sponsored By THE KENTUCKY BEEF COUNCIL The Kentucky Beef Council is an organization working for the cattle producers of Kentucky in areas of promotion, education, and research with new efforts focusing on promotion of value-added, fully cooked beef products designed to meet today’s consumers’ needs of quick, convenient meals. Located in Lexington, the KBC supports producers and consumers through programs including nutrition education for health professionals, education kits for students; efforts to work with foodservice proprietors to increase beef demand; and partnerships with retailers to make shopping for beef easier. https://www.kybeef.com/raising-beef - - -  The Eat Y’all Podcast is hosted by Andy Chapman, Chief Relationship Officer and founder of Eat Y’all. Eat Y’all serves as an advisor and referral resource to food farmers and artisan food makers to help them connect to chefs who are looking for better ingredients. Eat Y’all is the creator and host of Eat Y’all Chef Camps, an immersive, overnight experience for professional chefs who want to learn more about where their ingredients come from, want to discover new, better ingredients and rejuvenate in a collaborative environment with other like-minded chefs. To learn more about Eat Y’all or to get involved, visit https://eatyall.com. 

In this round robin lightning round of interviews live from Eat Y’all Chef Camp at Two Brooks Farm in Sumner, MS in the heart of the Mississippi Delta, Chef Milton Joachim from Charred: a steak & oyster bar in Ocean Springs, MS chats about his adventures into the Mississippi Delta and the true adventure of getting to Eat Y’all Chef Camp including getting dirty in the fields, hunting and learning everything that goes into rice production. Chef Ryan Cassell from Fenian’s Pub in Jackson, MS discusses networking with other chefs and why knowing your farmers is so important for your restaurant. Chef John Cartwright from Rivertown Coffee in Florence, AL highlights his journey to his first Eat Y’all Chef Camp and explains why other chefs should consider attending an Eat Y’all Chef Camp. Follow Eat Y’all on social media @letseatyall on Instagram, Twitter and Facebook. Email us at info@eatyall.com. More resources and connections to featured producers available at EatYall.com.

Mike Wagner began his dream of owning a rice farm 35 years ago during a college class. Over time, as a 10th generation American farmer, he bought his own plot of land in the Mississippi Delta, graded and cared for it so that he could grow health-conscious varieties of rice in a way that not only benefits the consumer but the environment. If you’re interested in how your food and farming practices impacts you - and the world around you - then you’ll enjoy this episode with Mike Wagner. Plus, he talks about the difference between building and sustaining and offers a unique perspective on food production that we can’t wait for you to hear!  Follow Eat Y’all on social media @letseatyall on Instagram, Twitter and Facebook. Email us at info@eatyall.com. More resources and connections to featured producers available at EatYall.com.  

Ever wonder what it's like to operate a restaurant in a college town? We've got chefs from two different major university towns on this episode to share their experiences.  Jay Ducote will have you laughing and your stomach growling as he describes raising - and eating - a goat, his amazing menu at Gov’t Taco in Baton Rouge, Louisiana and much more. Robbie Nicolaisen, another Eat Y’all Chef Camp first timer, discusses his camp experience at Two Brooks Rice, his venture into the Mississippi Delta, and running restaurants in a college town. Follow Eat Y’all on social media @letseatyall on Instagram, Twitter and Facebook. Email us at info@eatyall.com. More resources and connections to featured producers available at EatYall.com.  

Live from the front porch of the Two Brooks Rice farm lodge with the crickets chirping, Chef Josh Quick discusses his experience at Eat Y’all Chef Camp, the role of high-end ingredients at his restaurant and dove shooting fun. Dominique Patton, another first-timer to Eat Y’all Chef Camp, showcases her skills mud riding, explains how Eat Y’all Chef Camp benefits her work at Gulf Coast Produce and shares her take on rice harvesting to maximize flavor. Follow Eat Y’all on social media @letseatyall on Instagram, Twitter and Facebook. Email us at info@eatyall.com. More resources and connections to featured producers available at EatYall.com.

Pasture raised and finished beef cattle are the specialty crop for Bobby Holden and his family, operators of Grady Ranch in Southwest Georgia. On this episode, we discuss the terror of Hurricane Michael as Bobby recounts the blow-by-blow of the actual landfall at their farm outside of Whigham, GA. Bobby also breaks down some of the processes that they incorporate to achieve rich flavor in their grass fed beef - results that have chefs really excited about their product. This episode was hosted and produced by Andy Chapman, founder and Chief Culinary Officer at Eat Y’all. Follow Eat Y’all on social media @letseatyall on Instagram, Twitter and Facebook. Email us at info@eatyall.com. More resources and connections to featured producers available at EatYall.com.

Tommy Dollar owns and operates an ag focused business in Bainbridge, Georgia. He shared the deep financial repercussions from Hurricane Michael’s devastating blow to Southwest Georgia. He highlights some of the different impacts to various farming sectors, including pecan, peanuts and timber. This episode was hosted and produced by Andy Chapman, founder and Chief Culinary Officer at Eat Y’all. Follow Eat Y’all on social media @letseatyall on Instagram, Twitter and Facebook. Email us at info@eatyall.com. More resources and connections to featured producers available at EatYall.com.

We visit with Ban (aka Banjo) Stewart at White Oak Pastures in Bluffton, Georgia to learn a little bit about their regenerative land management, grassfed meats and pastured poultry, humane animal husbandry and how they're impacting their rural Georgia community. This farm operation provides thousands of folks with healthy and sustainable heritage pork, poultry, lamb, beef and much more. In this episode, Ban also shares their experience during and after Hurricane Michael. This episode was hosted and produced by Andy Chapman, founder and Chief Culinary Officer at Eat Y’all. Follow Eat Y’all on social media @letseatyall on Instagram, Twitter and Facebook. Email us at info@eatyall.com. More resources and connections to featured producers available at EatYall.com.

Preview of upcoming content / Bonus audio: In this season of the Eat Y’all podcast, we visit with three producers in Southwest Georgia about the experience and impacts of Hurricane Michael. This is a season you don’t want to miss - harrowing stories of perseverance after enduring the worst storm to ever hit their area will motivate you to support the farmers of Southwest Georgia in any way that you can, especially during this difficult season. This introduction to Season 2 of the Eat Y’all podcast was hosted and produced by Andy Chapman, founder and Chief Culinary Officer at Eat Y’all. Follow Eat Y’all on social media @letseatyall on Instagram, Twitter and Facebook. Email us at info@eatyall.com. More resources and connections to featured producers available at EatYall.com.

I had the chance to speak with Andy Chapman from EatYall.com. We talked a lot about food, family, and social media. Plus, he's got a pretty cool last name.