So how do you know, as a chef, where you should be putting your energy outside of your normal job description? Because quite often on CHEF Radio, we talk about how chefs have positive impacts outside of the kitchen through great leadership practices, mentorship, fundraisers, and foundations, but maybe one of the single biggest impacts we can make is through our own responsible purchasing and sourcing and teaching the next generation the importance of being stewards of our foodways and food systems.
Reducing our carbon footprint through climate education, menu planning, reducing food waste, and even packaging and plastics reduction are just some of the ways we can leave this industry better than how we found it, and let's face it, when you become a leader in our industry, you're expected to do so much more than just simply create menu items, work service, and write a schedule.
And of course, as individual chefs, we can each do this on our own, but as you’re going to hear today, when a farmer and a chef work hand-in-glove to create a Regenerative Organic utopia such as Chef’s Garden, the impact they can have is immeasurable, and it's no coincidence that this is Earth Week, and we are releasing this on Earth Day, because I couldn't imagine a better couple of guests to talk about the major positive impacts they’ve had on our planet and people and why would they do is massively important. Support Regenerative Organic Agriculture!
Here’s what else you’ll hear:
Farmer Lee Jones
Chef Jamie Simpson
A huge shout out to our sponsors, Maxwell McKenney and Singer Equipment, for their unwavering support, which allows us to be able to bring these conversations to you. Check out their websites for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful.
Welcome to our newest sponsor, Meez, which is one of the most powerful tools you can have as a cook and chef that allows you to have a free repository for all of your recipes, techniques and methods so that you never lose them. Besides that, it does way more, so check them out and make sure you use the discount code that you’ll here in the podcast to upload 25 free recipes to the platform.
Episode 114: Chef Gregory Gourdet of Kann and Sousol in Portland
Episode 113: Chef Michael Anthony of Gramercy Tavern in NYC
Episode 112: Chef Radio Live 2024 with Chefs Alex Kemp, Eric Leveillee, and Chance Anies
Episode 111: Chefs Blake Aguillard and Trey Smith of Saint-Germain restaurant in New Orleans
Episode 110: Missy Robbins of Lilia, Misi and Misi Pasta in Brooklyn NY
Episode 109: Hari Cameron of The Chef's Table in Rehoboth Beach
Episode 108: Charlie Mitchell of Clover Hill in Brooklyn
Episode 107: Matt Kelly of MK Hospitality in Durham, North Carolina
Chef Jeremy Fox Coming to Philadelphia!
Episode 106: Chef Jesse Ito of Royal Sushi and Izakaya in Philadelphia
Episode 105: Matt Orlando of Amass* & AIR in Singapore as well as Endless in CPH
Episode 104: Author Spotlight – Shari Bayer of Chef Wise - Life Lessons from Leading Chefs Around the World
Episode 103: Justin Pichetrungsi of Anajak Thai in LA
Episode 102: Author Spotlight - Andrew Friedman of The Dish and Chefs, Drugs and Rock & Roll
Episode 101: Jordan Rubin of Mr. Tuna, Bar Futo and Crispy Gai in Portland, Maine
Episode 100: Daniel Boulud of Restaurant Daniel, Café Boulud and the Dinex Group
Episode 99: Chef Dave Beran of Pasjoli in Santa Monica
Episode 98: Chef Ana Castro of Lengua Madre and Acamaya in New Orleans
Episode 97: Chef Amanda Cohen of Dirt Candy
Josh Sharkey - Chef, Entrepreneur and Founder of meez
Create your
podcast in
minutes
It is Free
50 Tastes Of Gray
Be My Guest with Ina Garten
Christopher Kimball’s Milk Street Radio
Frankenstein
Great Expectations
Walk-In Talk Podcast
The Recipe with Kenji and Deb