EATYALL: Chefs Go Behind the Scenes at Farms, hosted by Andy Chapman
77 episodes - English - Latest episode: about 2 years ago -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.
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Episodes
24 - Sid Miller & Wesley Ward in New Delhi, India
November 07, 2019 11:00 - 14 minutes - 20.2 MBIn this episode, recorded live during Eat Y'all's food mission to India, Andy connects with Sid Miller, the President of the Southern United States Trade Association (SUSTA) and the Texas Agriculture Commissioner, as well as Wes Ward, the Secretary of Agriculture fr the state of Arkansas. During the episode, Andy, Wes, and Sid discuss why India is on the radar of the thousands of farmers, producers, and chefs they represent. The conversation gets strategic, as they touch on how farmers a...
Live from New Delhi India: How and Why Southern Producers Are Connecting to a Growing Indian Market
November 07, 2019 11:00 - 14 minutes - 20.2 MBIn this episode, recorded live during Eat Y'all's food mission to India, Andy connects with Sid Miller, the President of the Southern United States Trade Association (SUSTA) and the Texas Agriculture Commissioner, as well as Wes Ward, the Secretary of Agriculture fr the state of Arkansas. During the episode, Andy, Wes, and Sid discuss why India is on the radar of the thousands of farmers, producers, and chefs they represent. The conversation gets strategic, as they touch on how farmers a...
An Inside Look At India's Culinary Scene, and What it Means for U.S. Chefs and Producers
October 31, 2019 10:00 - 39 minutes - 53.9 MBAndy 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 ...
23 - Arjun Datta, COO at the International Institute of Culinary Arts in New Delhi, India
October 31, 2019 10:00 - 39 minutes - 53.9 MBAndy 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 ...
22 - Chef Dwayne Ingraham: Get Cast on a Food TV Show - and WIN!
October 10, 2019 17:20 - 23 minutes - 32.1 MBAfter competing on Cutthroat Kitchen, The Spring Baking Championship, and winning Best Baker in America, Dwayne Ingraham dishes out the inside scoop on how chefs can position themselves to get casted, standout, and win on competitive cooking shows. Along with his to-the-point, actionable advice, Dwayne shares about his experience on each show, giving listeners a glimpse behind the scenes at the chaos and excitement that comes with food competitions. Plus, Dwayne dispenses wisdom drawn fr...
How to Get Cast and Win on a TV Baking Show with Chef Dwayne Ingraham
October 10, 2019 17:20 - 23 minutes - 32.1 MBAfter competing on Cutthroat Kitchen, The Spring Baking Championship, and winning Best Baker in America, Dwayne Ingraham dishes out the inside scoop on how chefs can position themselves to get casted, standout, and win on competitive cooking shows. Along with his to-the-point, actionable advice, Dwayne shares about his experience on each show, giving listeners a glimpse behind the scenes at the chaos and excitement that comes with food competitions. Plus, Dwayne dispenses wisdom drawn fr...
Bonus Episode: The Recipe For Restaurant Success in Orange Beach
October 04, 2019 19:04 - 59 minutes - 81.4 MBWhen eating out in Orange Beach, AL, southern classics like fried gulf shrimp, fish, and oysters will always hold a special place in every beach goer's heart. But to settle for fried only leaves a lot of incredible food on the table. In an agricultural and aquacultural hotbed like Orange Beach, chefs like David Pan have been cultivating coastal culinary excellence by bringing fresh ingredients, fresh events, and fresh food concepts together. In this episode, David shares his unique app...
Reinventing The Orange Beach Food Scene with Bill Briand and Brody Olive
September 26, 2019 20:41 - 42 minutes - 58.8 MBAndy heads down to the Gulf Coast to talk with several of the chefs responsible for reinventing the coastal culinary scene. 10 years ago, the area was predominately known only for "standard" resort foods and fried seafood. Today, Orange Beach boasts a list of outstanding restaurants and food festivals that are drawing hundreds of thousands of tourists to the area, along with award-winning chefs. In this episode, Andy sits down with two of the chefs responsible for helping to transform Or...
Simplifying Success: 3 Accomplished Chefs On What Success Has Looked like for Them
September 19, 2019 17:32 - 38 minutes - 52.2 MBIn this episode, Andy sits down with chefs during an Eat Y'all Chef Camp in Virginia. To kick things off, Chef Ender Oktayren discusses the culinary journey that took him to Chicago and has now brought him back home to Virginia where he has launched a food truck. This food truck, however, differs from almost every other one out there, and Ender explains the reasons behind this unique, locally rooted concept. Chef Melisande Colomb explains what brought her back into the culinary industry...
A Ballet With Knives: Chefs Luke Hawke, Justin Thompson, and Will Lacey at Eat Y'all Chef Camp
September 12, 2019 21:00 - 29 minutes - 40.2 MBIn this episode, Andy is back at Eat Y'all Chef Camp in Kentucky and talks with three outstanding chefs as they slice off a hunk of their experience at Eat Y'all's Beef Chef Camp. At the top of the episode, Andy talks with Luke Hawke about Luke's vision to revolutionize the culinary scene in Huntsville, AL. Luke how seeing a large animal breakdown at the University of Kentucky Meat Cutting School was a dream come true and brings it full circle by explaining how what he learned influences h...
Chefs Damaris Phillips and Paco Garcia on Beef, Bourbon, and Building a Meaningful Career in the Culinary Industry
September 06, 2019 00:34 - 33 minutes - 46.5 MBIn the first segment, Andy talks with Food Network star and Kentucky-born chef, Damaris Phillips. They talk about Damaris’s first Eat Y’all Chef Camp experience, touching on some of the highlights that have made a lasting impact on her. Along the way, chefs and consumers alike will gain a deeper appreciation for great, local meat after Damaris shares her unique perspective on beef that she developed after marrying a vegan. Having grown up in Kentucky, she explains how and why Kentucky of ...
Cracking the Collaboration Code with six pastry chefs during Eat Y'all Chef Camp in Asheville, NC
September 03, 2019 19:56 - 34 minutes - 47.5 MBPastry chefs want to bring their best ideas to life on their menus. But the prevailing competitive mindset across their industry often crushes collaboration and the sharing of ideas...which as our guests point out is a powerful source of inspiration. But it doesn’t have to be that way. In this episode, Andy Chapman is joined by six guest pastry chefs who share how they cracked the collaboration code by taking a step back from competition and stepping into camaraderie at Eat Y’all Chef Camp...
An Inside Look At Eat Y'all Chef Camp at Simmons Catfish with Matt Wyatt in Yazoo City, MS (Part 2 of 2)
August 24, 2019 19:20 - 33 minutes - 46.6 MBIn the second episode of Eat Y’alls two part series with guest host Matt Wyatt, Matt and Andy are joined by a handful of chefs and producers from across Mississippi who give an insider’s perspective on what keeps coming back to Eat Y'all Chef Camp, and why first-timer Cameron Shaw can hardly sleep just thinking about it. Listeners will also catch the story behind Chef Cole Ellis’s success bringing stunning, locally sourced dining to Cleveland, Mississippi, what got his restaurant Delta Me...
How a Commitment to Quality Transformed a Failing Farm into a Catfish Kingdom with Farmer Harry Simmons from Simmons Catfish in Yazoo City, MS (Part 1 of 2)
August 08, 2019 18:11 - 30 minutes - 42.6 MBIn this episode, Harry Simmons, owner of Simmons’ Farm-Raised Catfish, casts us back to the first Simmons ponds back in 1978, and fishes out some wisdom as he shares how his family-owned company’s deep commitment to raising the highest quality catfish grew the company from stocking local fishing ponds, to harvesting 18 to 20 million pounds of catfish to serve some of America’s best restaurants. Along the way, Andy and Matt Wyatt touch on why more and more chefs are moving beyond the price ...
What to Expect from 5th Annual Sweetest Chefs pastry chef showcase event with special guest Angel Lanier-White, our Eat Y'all Event Coordinator
August 01, 2019 15:20 - 25 minutes - 34.7 MBIn this episode, Angel Lanier-White, the Event Coordinator at Eat Y’all, dishes on participating chefs for the 5th Annual Sweetest Chefs pastry chef showcase event coming up on September 9 in Ridgeland, MS. Find out who’ll be on the Demo Stage, which pastry chef favorites are returning to the showcase - and which new chefs you’ll want to meet! Sweetest Chefs is an Eat Y’all signature event held each fall to showcase the outstanding creativity and talent of the South’s top pastry chefs as ...
Behind the Scenes at Eat Y'all Chef Camp at Two Brooks Rice farm with Chefs Milton Joachim from Charred in Ocean Springs, MS, Ryan Cassell from Fenian's in Jackson, MS, and John Cartwright from Rivertown Coffee in Florence, AL
April 24, 2019 22:10 - 17 minutes - 24.7 MBIn this round robin lightning round of interviews live from Eat Y’all Chef Camp at Two Brooks Farm in Sumner, MS in the heart of the Mississippi Delta, Chef Milton Joachim from Charred: a steak & oyster bar in Ocean Springs, MS chats about his adventures into the Mississippi Delta and the true adventure of getting to Eat Y’all Chef Camp including getting dirty in the fields, hunting and learning everything that goes into rice production. Chef Ryan Cassell from Fenian’s Pub in Jackson, MS d...
Rice Farming to Benefit Consumer Health & the Environment with Farmer Mike Wagner from Two Brooks Farm in Sumner, MS
April 24, 2019 21:52 - 14 minutes - 19.9 MBMike Wagner began his dream of owning a rice farm 35 years ago during a college class. Over time, as a 10th generation American farmer, he bought his own plot of land in the Mississippi Delta, graded and cared for it so that he could grow health-conscious varieties of rice in a way that not only benefits the consumer but the environment. If you’re interested in how your food and farming practices impacts you - and the world around you - then you’ll enjoy this episode with Mike Wagner. Plus...
College Town Restaurant Operations with Chef Robbie Nicolaisen from The Hound in Auburn, AL, and Chef Jay Ducote from Gov't Taco in Baton Rouge, LA
April 21, 2019 23:10 - 21 minutes - 14.6 MBEver wonder what it's like to operate a restaurant in a college town? We've got chefs from two different major university towns on this episode to share their experiences. Jay Ducote will have you laughing and your stomach growling as he describes raising - and eating - a goat, his amazing menu at Gov’t Taco in Baton Rouge, Louisiana and much more. Robbie Nicolaisen, another Eat Y’all Chef Camp first timer, discusses his camp experience at Two Brooks Rice, his venture into the Mississip...
The Role of Better Ingredients on Restaurant Menus with Josh Patton from Odette in Florence, AL and Dominique Patton from Gulf Coast Produce in Gulfport, MS
April 21, 2019 18:29 - 13 minutes - 19.3 MBLive from the front porch of the Two Brooks Rice farm lodge with the crickets chirping, Chef Josh Quick discusses his experience at Eat Y’all Chef Camp, the role of high-end ingredients at his restaurant and dove shooting fun. Dominique Patton, another first-timer to Eat Y’all Chef Camp, showcases her skills mud riding, explains how Eat Y’all Chef Camp benefits her work at Gulf Coast Produce and shares her take on rice harvesting to maximize flavor. Follow Eat Y’all on social media @lets...
How to Raise Grassfed Beef for Rich Flavor with Bobby Holden from Grady Ranch in Whigham, GA
January 15, 2019 17:06 - 29 minutes - 41.1 MBPasture raised and finished beef cattle are the specialty crop for Bobby Holden and his family, operators of Grady Ranch in Southwest Georgia. On this episode, we discuss the terror of Hurricane Michael as Bobby recounts the blow-by-blow of the actual landfall at their farm outside of Whigham, GA. Bobby also breaks down some of the processes that they incorporate to achieve rich flavor in their grass fed beef - results that have chefs really excited about their product. This episode was ho...
How Hurricane Michael Impacted Farmers in Southwest Georgia with Tommy Dollar from Dollar Farm Products in Bainbridge, GA
January 15, 2019 17:04 - 21 minutes - 29.1 MBTommy Dollar owns and operates an ag focused business in Bainbridge, Georgia. He shared the deep financial repercussions from Hurricane Michael’s devastating blow to Southwest Georgia. He highlights some of the different impacts to various farming sectors, including pecan, peanuts and timber. This episode was hosted and produced by Andy Chapman, founder and Chief Culinary Officer at Eat Y’all. Follow Eat Y’all on social media @letseatyall on Instagram, Twitter and Facebook. Email us at i...
How White Oak Pastures is Succeeding with Regenerative Land Management with Ban Stewart in Bluffton, GA
January 15, 2019 17:02 - 25 minutes - 29.8 MBWe visit with Ban (aka Banjo) Stewart at White Oak Pastures in Bluffton, Georgia to learn a little bit about their regenerative land management, grassfed meats and pastured poultry, humane animal husbandry and how they're impacting their rural Georgia community. This farm operation provides thousands of folks with healthy and sustainable heritage pork, poultry, lamb, beef and much more. In this episode, Ban also shares their experience during and after Hurricane Michael. This episode was...
BONUS: The Impact of Hurricane Michael on Agriculture in Southwest Georgia
January 15, 2019 17:00 - 3 minutes - 2.57 MBPreview of upcoming content / Bonus audio: In this season of the Eat Y’all podcast, we visit with three producers in Southwest Georgia about the experience and impacts of Hurricane Michael. This is a season you don’t want to miss - harrowing stories of perseverance after enduring the worst storm to ever hit their area will motivate you to support the farmers of Southwest Georgia in any way that you can, especially during this difficult season. This introduction to Season 2 of the Eat Y’all...
Live from Chef John Folse' Boucherie: Preserving the traditions and Rich Culinary History of Louisiana
May 25, 2018 17:58 - 26 minutes - 36.4 MBDuring today’s episode, host Andy Chapman explores Louisiana’s hog harvest and the deep-rooted tradition of a community preparing the pork for winter. The Boucherie event at White Oak Plantation celebrates a sacred event where 300 years of culinary history will be served up in a single day. In this special episode, you’ll be guided thru this event and experience the sounds of the day while hearing the participating farmers and chefs describe their specialties, processes, and respect for the ...
How to Succeed as a Leader & Chef with Chef Jana Billiot from Restaurant R'evolution in New Orleans, LA
May 25, 2018 17:52 - 23 minutes - 32.9 MBDuring today’s episode, host Andy Chapman speaks to Jana Billiot, the Chef de Cuisine of Restaurant R’evolution in the Royal Sonesta Hotel in New Orleans. After receiving her Bachelor of Science in Culinary Arts from Chef John Folse’s Culinary Institute, she went to Chicago to complete her externship. She worked as a Sous Chef at TRU Restaurant in Chicago for four years. And, just as she was feeling homesick for Louisiana, she overheard a conversation in the kitchen about a position openi...
Case Study: Impacting Your (Culinary) Community with Restaurateur Jeff Good from Mangia Bene Restaurant Group & The Refill Cafe in Jackson, MS
May 25, 2018 17:42 - 24 minutes - 33.7 MBThis episode focuses on how local restaurateur, Jeff Good, along with a team of community leaders, are making a significant and generational impact right now in Jackson, Mississippi through the soon-to-open Refill Cafe. The Refill Cafe will be a restaurant that serves up comfort food and positive experiences. Guests will enjoy quality meals made and served by local young adults as part of a life skills training program. This concept restaurant, modeled after Café Reconcile in New Orleans, ...
How to Create a Unique Healthy Kitchen Culture with Chef Caleb Fischer from Bow & Arrow in Auburn, AL
May 25, 2018 17:36 - 24 minutes - 34.2 MBSpending summers with family in San Antonio gave Alabama-born Caleb Fischer a taste for Texas-style barbecue. He was raised in a large family and has fond memories of his father working the barbeque and his entire family sitting down together at the dinner table to enjoy fresh butter beans and smoked meat. It seems fitting that when the owners of Acre Restaurant open their new Southern family-style restaurant, Bow & Arrow in Auburn, Alabama, Caleb will be the Executive Chef. Even though he...