49 min
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 EATYALL: Chefs Go Behind the Scenes at Farms, hosted by Andy Chapman
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- Food
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 Yo
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 Yo
49 min