Levon Wallace has been a part of restaurants seating 40, and restaurants seating 400. Along the way, he's come to learn what the best restaurant-producer relationships look like at different scales of operations.
In this episode, Andy and Levon discuss how chefs and restaurants can begin what Levon refers to as "responsible sourcing" practices: sourcing that not only puts the best ingredients in a chefs hands, but that supports farmers in an intentional, mutually beneficial way.
Sourcing responsibly requires more than a "one-size-fits-all" approach, with chefs and producers must work intentionally at each level of scale. This episode lays how you can develop the right approach for your restaurant.
Levon shares career-defining advice that he learned through 20 years of experience leading diverse kitchen staff. More importantly, he offers fellow chefs insight on how to foster a meaningful and sustainable life inside the restaurant and out.
On top of the rich culinary advice, Levon also reveals "the working man's steak" and the three types of tacos that you've never had but need to.
You can follow Levon on social media at @Levon_Wallace.
Follow Eat Y'all on social media at @letseatyall, or connect with us at our website, at www.eatyall.com.
67 - Chef Trace Tedde-Vega
66 - Federico Fernandez from Bianca Restaurant in Los Angeles
65 - Lew Childre from Double D Oysters
64 - Bales Farms - A 6th Generation Family Farm
63 - South of the Border: Talking Latin American Cuisine With Chef Dunia Borga in Mexico
62 - EATYALL ENCORE: Kenny Mattingly from Kenny's Farmhouse Cheese in Austin, KY
61 - EATYALL Encore: India Trade Mission
60 - EATYALL Encore: Simmons Catfish and Chef Cole Ellis
59 - EATYALL Encore: Two Brooks Rice
58 - The Kings of Seafood: Chef Jim Smith and Chef Scott Simpson, previous winners of the Alabama Seafood Cook-Off | Live from EATYALL Chef Camp with Andy Chapman
57 - Chefs Jim Thomson and Patrick Horn Talk About Seafood Memories and Being Chefs During a Pandemic | Live from EATYALL Chef Camp with Andy Chapman
56 - The Andy Griffith of the South Alabama Waters: Colonel Scott Bannon / Marine Resources Division Director, The Alabama Department of Conservation and Natural Resources | Live from EATYALL Chef Cam
55 - Fresh Out of the Water - Oyster Farming with Joe Ingraham from Admiral Shellfish Live from EATYALL CHEF CAMP with Andy Chapman
54 - What Does it Take to Grow a Jar of Peanut Butter?
53 - We’re Going Nuts for Peanuts in Georgia with Chef Michael Marshall
52 - Why Veal is Relevant Right Now with Chef Marcus Daniel and Steve Anderson
51 - What’s the Veal Industry Really Like with Chef Marcus Daniel
50 - Grass Fed Beef Done Right with Amy & David Bachman from Bachman Farms in Oklahoma
49 - Sit Down interview with Chef Jason Thompson, Chef Johnny Streetman & Beef Producer Amanda Hall
48 - Amanda Hall from Hallstead Farms Takes Us on a Tour “Around the Farm” on Their Kentucky Beef Farm with Andy Chapman
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