Andy sits down with a special guest half the world away, Arjun Datta, COO of the International Institute of Culinary Arts in New Delhi, India.
At the top of the episode, Arjun shares how he has been intricately tied to the history behind the IICA, and how the institute's success has been bolstered by their focus on building deep industry partnerships.
Andy and Arjun discuss the changes in the culinary profession in India, and why the changes are now helping attract some of the brightest minds to the industry...even drawing talent away from their previous professions.
Arjun goes on to break down the most important principles that any great chef must master and how at the Institute they instill the importance of sourcing better ingredients from local farmers.
Plus, both Andy and Arjun break down some of the distinct challenges and growing demand that exists for U.S. farmers and producers to begin exporting high-quality ingredients to be used in India's maturing culinary scene.
This is a must-hear-interview for chefs and educators hungry to learn how chefs across the world are developing their skills, and for farmers brainstorming innovative ways to grow their business globally.
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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