39 episodes

EATYALL takes chefs behind the scenes at family farms and artisan food operations, so we can all make more informed food choices. Hosted by Andy & Marianna Chapman.

EATYALL: Chefs Go Behind the Scenes at Farms, hosted by Andy Chapma‪n‬ Andy Chapman

    • Food
    • 4.7 • 15 Ratings

EATYALL takes chefs behind the scenes at family farms and artisan food operations, so we can all make more informed food choices. Hosted by Andy & Marianna Chapman.

    39 - Executive Chef Kristian Wade from the Beau Rivage

    39 - Executive Chef Kristian Wade from the Beau Rivage

    In this episode, we visit with Chef Kristian Wade, a 22 year veteran in the kitchens of  MGM Resorts Beau Rivage in Biloxi, MS. Chef shares his commitment to continuing education, better ingredients and the everyday challenges of his Executive Chef role at this world class resort property. 
    Selling to chefs can be hard work; often the bigger the restaurant or property, the more difficult it can be. As Executive Chef at an enormous resort property with 18 kitchens and 740 hotel rooms, Chef Kristian Wade talks about how farmers and food makers can sell to him and what challenges he faces in his effort to source the best ingredients possible for his guests in a property of this size.
    Kristian shares some of his farm relationship success stories and gives us tips on how to persevere through the MGM corporate systems to get ingredients on their menu. He also shares his own pursuit of continuous learning and how much time he spends training his staff about new ingredients as well as beverage and food pairings to accentuate the flavors. You’ll also hear him talk about how “the story behind the ingredients can help increase sales.” 
    9:26 - The supply chain is still suffering in some areas for this resort.
    10:33 - Staffing has been a challenge. Business has been really good in certain areas. But everything is getting better as time goes on. 
    11:38 - Keeping employees and guests safe is the number one priority. 
    12:07 - Cooking for the essential staff during the actual shutdown. Cooking for 100 people on property that were all staff. 
    13:58 - 80% of the Executive Chef role has become administrative, but Kristian makes time for study every day to stay current in the culinary game. He’s intent to know what’s going on locally, regionally and nationally with the food scene and always working to be ahead of the curve. “That’s part of my job.” 
    14:52 - On sourcing new products, and getting hands on with new products.  
    15:45 - First way to help the Beau Rivage get an ingredient on board is “getting it in our hands.” “We get excited about these things.” Chef says they’re excited about a great tomato and a beautiful piece of fish. He reiterates that’s what makes he and his chef team want to come back to work every day. 
    17:02 - If you have a beautiful tomato, they want to see it and serve it. They are willing to do the legwork to get your ingredient into their kitchen. But it’s important that you know how their corporate system works. 
    18:02 - The Beau Rivage serves approximately 7500 people on any given day. 
    18:46 - Most of the people who eat in Beau Rivage restaurants would like to consider themselves foodies. 
    19:33 - The stories behind the ingredients help them sell your products. 
    19:58 - Chef wants his staff to be educated, and spends a lot of time on education. 
    23:27 - Example of a success farm relationship that the Beau Rivage has had.  
    26:26 - A lot of people want to sell to the Beau Rivage, but it’s a lot of work. What to expect in the process. 
    30:14 - The very important “biscuits or cornbread” question begins the fan favorite Lightning Round. 
    Learn more about the Beau Rivage Resort property on their website at https://beaurivage.mgmresorts.com/en.html or follow them on social media. 
    https://www.instagram.com/beaurivage_official/
    https://www.facebook.com/beaurivage
    https://twitter.com/BeauBiloxi 
    https://www.pinterest.com/BeauRivage/ 
    If you’re interested in selling products to Chef Kristian Wade, please contact EATYALL and inquire about the best next steps. https://eatyall.com/contact-us/ 
    The EATYALL Podcast is hosted by Andy Chapman, CEO and founder of EATYALL. EATYALL provides training & culinary support to the global community of chefs on behalf of food farmers and producers, so they can achieve generational sustainability, chefs can serve

    • 27 min
    38 - Chef Dwyane Ingraham and Andy Chapman

    38 - Chef Dwyane Ingraham and Andy Chapman

    Have your culinary interests taken a backseat to the more pressing everyday responsibilities? Trust us when we say that we can help bring that lost spark and sense of flavor back to your kitchen! The man of today's episode, Dwyane Ingraham, knows just how to make cooking fun and enjoyable while also coming up with different uses for common products and ingredients. Join Andy and Marianna in this episode of the EATYALL Podcast as they interview America's Best Baker and Chopped Sweets' Season 2 Winner (2020), Chef Dwayne Ingraham.
    Listen in as we discuss some fun cooking concepts, find great ingredients for recipes, and learn the backstory behind some amazing virtual cooking classes that Dwayne taught for EATYALL and Find Family Farms over the last few months. 
    At EATYALL, we would like to show some love to hundreds of hardworking chefs by giving them the gratitude they deserve and the resources they need to stay inspired. Join us to learn more about how our Care Package Program can work for you at eatyall.com/love.
    Sneak Peek:
    There is a tiny window between the soft crack and hard crack stage in cooking sugar. And it is a huge door of a difference in the product that you're going to get. Listen in as Chef Dwayne explains the entire process to us. Chef explains why the pecan pralines are a favorite of his. In restaurants and bakeries, every penny counts. How do we use everything to its fullest to help sustain the business in the long run? Get some good cookbook suggestions and learn about his favorite cookbook.  EATYALL's Lightning Round just became more interesting! Join them as Dwayne answers some quick questions from Andy. This may be our best Lightning Round yet!   
    Watch Chef Dwayne’s Virtual Cooking Classes on the EATYALL YouTube Channel:
    Master the Secrets of Homemade Pecan Pralines with Celebrity Pastry Chef Dwayne Ingraham Virtual Cooking Class with Dwayne Ingraham: Sweets and Treats The Ultimate Decadent Chocolate Peanut Butter Cake  
    Show Sponsor: 
    EATYALL Chef Care Package Program 
     
    Connect with our Guest: 
    Chef Dwayne Ingraham on Instagram: @pastrychefdwayne
     
    Connect with Us: 
    https://eatyall.com/ 
    https://findfamilyfarms.com/ 
    Instagram - https://instagram.com/letseatyall 
    Facebook - https://facebook.com/letseatyall 
    Twitter - https://twitter.com/letseatyall 
    LinkedIn - https://www.linkedin.com/company/letseatyall 
    The EATYALL Podcast is hosted by Andy Chapman, CEO and founder of EATYALL. EATYALL provides training & culinary support to the global community of chefs on behalf of food farmers and producers, so they can achieve generational sustainability, chefs can serve award-winning food and consumers can access healthier food options.

    • 43 min
    37 - Chef Eric Rivera and Andy Chapman

    37 - Chef Eric Rivera and Andy Chapman

    How surprised would you be to learn about a back parking lot transformed into an indoor farm? Executive Chef Eric Rivera of the Vintage Cafe, Montgomery, Alabama, joins us to detail the incredible achievement made by some brilliant chefpreneurs at redesigning and revitalizing a neighborhood using hydroponic container farming methods (system sold by Freight Farms). By layering in different climate and lighting controls in an indoor environment, it enables plants and crops to grow anytime and anywhere in the world. Listen in for some fantastic tips and strategies to harvesting crops and plants internally, turning your craziest dreams into reality, and producing fresh ready to eat food anywhere.

    This episode of the EATYALL Podcast has been sponsored by Sweet Grown Alabama, a non-profit organization that enhances Alabama farmers' marketing opportunities by connecting retailers, restaurants & consumers to Alabama-grown foods.

    Sneak peek:
    Eric and his restaurant team runs the gamut and changes their menu with the seasons. [01:44] How did they manage to transform a bank into a cafe? [03:23] Learn about the hydroponic container farming method from Freight Farms [04:32] Eric talks about harvesting the root system. [08:58] Bibb lettuce seeds can be harvested after five weeks and stored for several weeks after that. [11:27] How they turned their crazy farming idea into reality! [15:18] Eric shares his first food memory. [20:21] In the shipping container they have, it's all LED lights. These plants can only absorb the red light and blue light. [17:55 ] Join Andy and Eric for EATYALL’s infamous Lightning Round! [20:21] Connect with our guests and partners:

    Chef Eric Rivera- https://www.ericriveracooks.com 
    Freight Farms - https://www.freightfarms.com 
    Vintage Cafe - https://www.vintagecafemgm.com/about 
    Vintage Year - https://www.vymgm.com 
    Sweet Grown Alabama- https://www.sweetgrownalabama.org 

    Connect with Us
    https://eatyall.com 
    https://findfamilyfarms.com 
    Instagram - https://instagram.com/letseatyall 
    Facebook - https://facebook.com/letseatyall 
    Twitter - https://twitter.com/letseatyall 
    LinkedIn - https://www.linkedin.com/company/letseatyall 
    The EATYALL Podcast is hosted by Andy Chapman, Chief Relationship Officer and founder of EATYALL. EATYALL helps food farmers and artisan food makers connect to chefs and consumers who are looking for better ingredients. EATYALL is the creator and host of EATYALL Chef Camps, an immersive, overnight experience for professional chefs who want to learn more about where their ingredients come from, want to discover new, better ingredients and rejuvenate in a collaborative environment with other like-minded chefs.

    • 30 min
    36 - RG Lamar & Chef Robbie Nicolaisen

    36 - RG Lamar & Chef Robbie Nicolaisen

    The uniquely sweet and buttery pecans are such a delight to binge on. But wait, what if I tell you that these can also help you keep away from a zillion diseases?
    This week, Andy and Marianna visit the Lamar Pecan Farm in Hawkinsville, Georgia, and are joined in by RG Lamar (owner at Lamar Pecan Co. and President of Stuckey’s) and Chef Robbie Nicolaisen (Executive Chef at The Hound in Auburn, Alabama) to explore everything that connects with Georgia Grown pecans - harvest, storage and the industry as a whole.
    Join them on the episode as they discuss the different sizes and varieties of Georgia Grown pecans and nutritional factors relating to the nut, how to cook them in a microwave, Stuckey’s famous Pecan Log Roll Beer, and all about managing the pecan farm in a fun learning tour!
    Sneak-peak:
    Georgia Pecans taste a lot better when stored properly. Learn how at the farm the dark-colored nut is stored properly without refrigeration even. Know the nutritional advantages of pecans. The pecan is one of the best for a KETO diet! Learn how to cook pecans in a microwave. Know everything about the Pecan Log Roll Beer and how RG became the President of Stuckeys as he shares his background story with us. International chefs are chomping at the bit to get these Georgia Grown pecans; learn why! Sit back and enjoy another fun lightning round at EATYALL as the guests answer some quick and enjoyable questions from Andy!
    Connect with the guests
    Website: https://www.frontporchpecans.com 
    https://www.lamarpecan.com 
    https://www.thehound-auburn.com 
    LinkedIn:
    RG Lamar- https://www.linkedin.com/in/rg-lamar-67604355 
    Chef Robbie- https://www.linkedin.com/in/robbienicolaisen 
    Facebook:
    RG Lamar https://facebook.com/lamarpecancompany    
    Instagram
    Chef Robbie- https://www.instagram.com/crnicolaisen 
    Connect with Us
    https://eatyall.com 
    https://findfamilyfarms.com 
    Instagram - https://instagram.com/letseatyall 
    Facebook - https://facebook.com/letseatyall 
    Twitter - https://twitter.com/letseatyall 
    LinkedIn - https://www.linkedin.com/company/letseatyall 
    The EATYALL Podcast is hosted by Andy Chapman, Chief Relationship Officer and founder of EATYALL. EATYALL helps food farmers and artisan food makers connect to chefs and consumers who are looking for better ingredients. EATYALL is the creator and host of EATYALL Chef Camps, an immersive, overnight experience for professional chefs who want to learn more about where their ingredients come from, want to discover new, better ingredients and rejuvenate in a collaborative environment with other like-minded chefs.

    • 1 hr 4 min
    35 - Chef Paco Garcia Tours Wildcat Mountain Cheese, LLC

    35 - Chef Paco Garcia Tours Wildcat Mountain Cheese, LLC

    It’s so delightful to see some farm businesses today take up the best practices for their farms to come up with products of matchless taste and quality. Chefs and consumers have both created a trend for digging out the right mix of ingredients and flavor to serve delicious food every time while also educating themselves on where they come from so that they are accountable to their customers and are ready to give them answers when asked! This should definitely take us to a point of notable understanding that says, flavor and nutrition go hand in hand.
    In a fun episode today, meet Mexico City native and award-winning chef Paco Garcia of Con Huevos and farmers Ronnie and Clara Patton of Wildcat Mountain Cheese, a family-owned and operated dairy and farmstead cheese producing farm in East Bernstadt, Kentucky, as we discuss cheese, their farm, the pandemic and how it’s changed the way we buy and sell, and also the processes that go behind making exceptional quality dairy products. Join us as we tour the farm and explore the wide variety of mouth-watering pasteurized cheeses they serve, including Colby, Gouda; a line of Cheddars: white cheddar, traditional cheddar, and garlic pepper cheddar; and fresh cheese curds. While we bring to you this tasty treat of an experience, you couldn’t leave not acknowledging their incredible dedication to the profession!
    This episode of the EATYALL Podcast is sponsored by The Dairy Alliance, a nonprofit organization funded by dairy farm families of the Southeast to promote dairy foods and knowledge about the dairy industry.
    Sneak-peek:
    Ronnie discusses “third cutting” of hay. Talking of the hay he got clipped, he says that it is the hay “that makes cheese”. He says, “I can affect the taste of the cheese more in the field than she can in the plant”, while making us understand the huge importance of properly feeding cattle. We also learn how to feed whey to hogs and parallelly use it as fertilizer. Paco says that while a lot of people buy cheese, it really doesn’t amount to any taste for most of them. We also discuss why some are afraid to eat meat or cheese. Aged cheese has almost zero lactose.
    The cheddar cheese was the first they made at the farm. It has its origins in Somerset, England. Ronnie shares his experience stirring curds at 2:30 am in the morning for the market opened that day. He shares how they finished working at 4am, made it to the market and happened to sell all of them! Know the family’s experience making cheese for 6 years. They sell 7 different kinds of cheese today and offer 14 different flavors! Learn the nature of the cheese varieties and how the cheddar cheese gets better with age. Clara has her way of naming their cheese- know how she named their community cheese “Victory”. Clara and Ronnie talk about the big change in the way people are buying and procuring their foods today, this being the impact of the pandemic, and how it’s created a little bit more demand for their local products and local retail stores. Our guests answer some fun and quick questions in EATYALL’s infamous Lightning Round! Connect with our guests:
    Websites:
    Chef Paco Garcia- https://www.linkedin.com/in/paco-garc%C3%ADa-911823a5 
    Ronnie and Clara Patton, farmers at Wildcat Mountain Cheese-   https://wildcatmountaincheese.com 
    https://www.facebook.com/wildcatmountaincheesellc 
    https://www.instagram.com/wildcatmountaincheese 
    https://www.linkedin.com/in/clara-patton-91b4b211a 
    The Dairy Alliance- https://thedairyalliance.com 
    Connect with Us:
    https://eatyall.com 
    https://findfamilyfarms.com 
    Instagram - https://instagram.com/letseatyall 
    Facebook - https://facebook.com/letseatyall 
    Twitter - https://twitter.com/letseatyall 
    LinkedIn - https://www.linkedin.com/company/letseatyall 
    The EATYALL Podcast is hosted by Andy Chapman, Chief Relat

    • 52 min
    34 - Chefs Philip Cronin & Michael Krafft Tour Kentucky Beef Farms (Part 2)

    34 - Chefs Philip Cronin & Michael Krafft Tour Kentucky Beef Farms (Part 2)

    Isn’t it fascinating to think of why the flavor of beef changes from farm to farm or region to region? Trust us when we say that it’s equally fascinating to get to know life at a beef farm. It’s quite a labor of love working tirelessly for 365 days a year! And when you learn the commitment a young future farmer shows towards the profession, who at age 10 is already working in the family business, learning the art and science of farming and showing 4-H animals, that’s when you see how the next generation is prepared for an eventual succession plan!

    In Part 2 of the Kentucky Beef Farms tour, chefs Philip Cronin, Michael Kraft, and Spencer Searles turn guest hosts for our show! The mobile chef panel interviews the Chunglo family to hear how they’re building their beef cattle herd and what sorts of things they are doing to sustain and build their land. Listen in as Adam Chunglo, his wife Elizabeth, son Seth and Katelyn Hawkins from the KY Beef Council share their knowledge of beef farming and their process of identifying and tagging each cow, while also recollecting their journey into beef farming, their finances then and now and a lot of interesting strategies they’ve devised over the years. Listen in to get unmatchable tips and tricks to scale better with beef farming!

    Plus hear from the chefs while dining at Jeff Ruby’s Steakhouse to understand what they learned that will go back to the restaurant kitchen with them.
    Sneak-peek:
    Know how the Chunglo family started their journey to take it to where it stands today- started with 3 pastures, now they own 12 and also practice rotational grazing of cattle. Adam calls it a “superpower” for cows to be able to convert grass into meat- learn how he works towards keeping his cows fat and happy. Learn more about the Sudan grass- the temperature and moisture conditions favoring its growth, how they show visible growth and prove to be good for the cattle. Adam recollects one of his Easter memories with his grandmother- a fun “steak” experience you could look out for! Young Seth Chunglo, their 10 year old son explains how they track their cows on the farm and tag them to look out for their year of birth and birth order! Andy and Marianna go to downtown Lexington at the fabulous Jeff Ruby's Steakhouse where they visit the chefs over a steak dinner and recap their day touring two Kentucky Beef cattle operations - what they saw and learned there! Our Chef hosts answer some fun and quick questions from Andy during the infamous EATYALL Lightning Round.
    Connect with our guests:
    Websites: Chef Philip Cronin - https://www.jeffruby.com/louisville 
    Chef Michael Krafft - https://www.culinary-science.com/our-team 
    Adam Chunglo - https://www.facebook.com/adam.chunglo 
    Kentucky Beef Council- https://www.kybeef.com 
    Connect with Us:
    https://eatyall.com 
    https://findfamilyfarms.com 
    Instagram - https://instagram.com/letseatyall 
    Facebook - https://facebook.com/letseatyall 
    Twitter - https://twitter.com/letseatyall 
    LinkedIn - https://www.linkedin.com/company/letseatyall 
    The EATYALL Podcast is hosted by Andy Chapman, Chief Relationship Officer and founder of EATYALL. EATYALL helps food farmers and artisan food makers connect to chefs and consumers who are looking for better ingredients. EATYALL is the creator and host of EATYALL Chef Camps, an immersive, overnight experience for professional chefs who want to learn more about where their ingredients come from, want to discover new, better ingredients and rejuvenate in a collaborative environment with other like-minded chefs.

    • 1 hr 8 min

Customer Reviews

4.7 out of 5
15 Ratings

15 Ratings

Mizchapman ,

Great perspective!

Insightful and funny conversations with the tastemakers of Southern food scene. A great listen - it’s like eavesdropping into friendly conversations.

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