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:
Show Sponsor:
EATYALL Chef Care Package Program
Connect with our Guest:
Connect with EATYALL
https://eatyall.com
https://findfamilyfarms.com
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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.
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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
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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
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55 - Fresh Out of the Water - Oyster Farming with Joe Ingraham from Admiral Shellfish Live from EATYALL CHEF CAMP with Andy Chapman
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49 - Sit Down interview with Chef Jason Thompson, Chef Johnny Streetman & Beef Producer Amanda Hall
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