Andy Chapman 공개
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Live from Biloxi, Mississippi, this episode brings Chef Austin Sumrall, Executive Chef at White Pillars Restaurant & Lounge and James Beard Award Nominee to the table with Anita Arguelles from French Hermit Oyster Co. Arguelles gives us a peek behind the scenes of their oyster farm operation and shares how their premium “French Hermit” oysters are …
 
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 Virgin…
 
In Episode #41 of the EATYALL Podcast, we dive back into the world of agriculture in my interview with Samantha McLeod, Executive Director of the Georgia Pecan Growers Association. Our visit unfurls a lot of pecan specific stories about why these Georgia grown nuts are so flavorful and sold at such a premium - “all nuts are not created equal.” We a…
 
In episode #40 of the EATYALL Podcast, Andy Chapman visits with Chefs Tonya Mays and Chef Brittany Garrigus-Cheatham. After hearing the origin stories that sent these two culinary champs into the kitchen as professional chefs. Brittany and Tonya share how their worlds have changed in the last year but also how they are adapting and implementing new…
 
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 rest…
 
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…
 
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…
 
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 Nicol…
 
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 t…
 
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 …
 
At EATYALL, every episode is a gateway to better ingredients. This week, we are going to jump into a little different style format than last week. Join us as we walk around Sherwood Acres beef farm in LaGrange, Kentucky, visit the barn and dive into a fun experience knowing how Kentucky beef is raised. We’ll learn more about the Belted Galloway, a …
 
Do you realize that behind mouth watering ice cream and butter goes around the clock work by dairy farmers who have to cater to the milking cows and their requirements while also keeping the farm clean and habitable. More intimidating could be the fact that there’s less than 40,000 dairy farms left in the United States now, less than a half a perce…
 
In an engaging episode, meet Chef Kisha Moore, solopreneur, owner and head chef at Hummingbird Macarons & Desserts, who joins us on location at Richlands Dairy Farm in Blackstone, VA. with her team. This powerhouse of a woman serves up delicate and oh-so-delicious French macarons in harmonizing flavors like Rosewater, Black Pepper Raspberry and Pea…
 
In a fun conversation today, meet Chef Jason Arbusto, a world- traveler, wanna-be dancer, visionary, cook, experimenter and mastermind. He has trained under the best chefs in Paris, Monaco and Las Vegas and has brought his specialized cooking style back home in Virginia after working abroad in France for more than 8 years. He is currently the Culin…
 
Have you ever experienced the “fully loaded Cadillac” of the nut world before? Alex Willson of Sunnyland Farms and his family have built their business upon selling just that since 1948. Their high-quality nuts, dried fruits, and gifts have been transforming chefs creations, office gifts, and the kitchens of home bakers for 3 generations. To do thi…
 
After two and a half years of sourcing, planning, and experimenting with recipes, Rob Forster, Chand Harlow, and Thomas Alexander had developed a gin they loved. But one question remained: If we distill it...will it sell? With the major overhead costs that producers have to cover, that question is one that makes or breaks a business. In their case …
 
The state of the dairy industry is fragile, if not grim. After years of selling milk at prices below production cost, hundreds of family farms are selling out, many ending farming legacies going back for generations. But not Mattingly Farms in Austin KY. In the midst of a struggling industry, Mattingly Farms is growing thanks to a key decision made…
 
When New Orleans chef, Amy Sins decided to start a restaurant, she knew immediately it wasn’t going to fit the mold of “ordinary”. So she set out to create a truly unique dining experience that stood apart from the thousands of other restaurants in New Orleans. Years after finding success, her business model has continued to change, adapt, and in m…
 
Levon Wallace has been a part of restaurants seating 40, and restaurants seating 400. Along the way, he's come to learn what the best restaurant-producer relationships look like at different scales of operations. In this episode, Andy and Levon discuss how chefs and restaurants can begin what Levon refers to as "responsible sourcing" practices: sou…
 
In 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 …
 
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 partnershi…
 
After 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, givi…
 
When 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 cul…
 
Andy 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 touri…
 
In 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 exp…
 
In 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 …
 
In 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 shar…
 
Pastry 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 che…
 
In 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 t…
 
In 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 catfi…
 
In 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! Swee…
 
What does leadership mean to you? Leadership has many meanings, and everyone may have their own perspective on it. Today’s guest, Brett Culp, has a wonderful point of view on leadership and has built an amazing foundation for his life. He also discusses his philosophy on dealing with obstacles, disappointment, fear, and why and how he maintains suc…
 
In 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 g…
 
Mike 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 …
 
Ever 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.…
 
Live 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 …
 
Pasture 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 t…
 
Tommy 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, fo…
 
We 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 p…
 
Preview 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 t…
 
When we’re working towards a new goal, one question we hear is “how bad do you want it?” What are you willing to do to succeed? How hard are you willing to work. Sometimes, our goals and dreams are just fun words that sound nice rolling off the tongue, yet have nothing to back them up. This is not the case with Dave Russell. Dave went from sweeping…
 
When we think about our favorite songs, we tend to think of the artist who sings them. What we don’t think about, however, is the amount of work and people that went into bringing it to life. The way artists have hundreds of people working to create tomorrow’s top hits, it takes just as many to put together a show to honor music and its makers. Tod…
 
On today’s episode, Andy shares with us the honor of sitting down with renowned Chef Roy Yamaguchi, as he shares his story. Chef Roy shares his experiences from coming to the United States for the first time to attend culinary school, starting his first restaurant in Los Angeles, and finally creating Roy’s in Hawaii. Listen in as Roy shares with An…
 
Simon T. Bailey is no stranger to success, even though he’s quite familiar with failure. At a young age, Simon was turned down for multiple sports teams-but he didn’t let that stop him. He left his first college after just one year and moved into a low-income neighborhood. His path took him to a high-level role, which he transitioned away from when…
 
During 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 …
 
During 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 …
 
This 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 an…
 
Spending 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 A…
 
Andy met Sifu Matthew in Maui and personally witnessed at least three people being healed. He heals people and helps them heal themselves using principles of science. Sifu has worked with well-known athletes, as can be seen in the video testimonials in his website, and helped them find restorative healing and optimal health. He says I'm not perform…
 
It was a tough show for Rayshun last week, and he finished in the bottom 2. The good news is that he was able to perform a different song and seek redemption - and boy, did he get it. Tune in to this special bonus episode where Andy catches up with Rayshun about last week's performances and we also get a little peek into what he's singing next week…
 
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