Today's episode I sit down with Chef Daniel Stevens. Dan and I go back about 14 years- we met at the Culinary Institute of America in Hyde Park New York were we both studied Culinary Arts. We talk about what Dan did after school, got his take on GMO's and discussed ways to prepare wild game and other foods. Below are a few links about Mokomandy's and Chef Dan.  We had a great conversation and I know you're going to enjoy it. 
Happy New Year everybody!

https://northernvirginiamag.com/food/food-news/2020/05/27/mokomandy-has-closed-permanently-due-to-the-pandemic/

https://www.washingtonian.com/2018/02/01/100-very-best-restaurants-92-mokomandy/

https://northernvirginiamag.com/food/reviews/2019/10/24/50-best-restaurants-mokomandy-snags-the-no-1-spot-with-its-cajun-and-korean-mashup/

https://www.linkedin.com/in/danielwilcoxstevens

https://www.insidenova.com/lifestyles/spotlight-on-chefs-mokomandy-s-daniel-stevens/article_8b9f0a5e-894e-5759-97e8-f199d64d4bd5.html

https://www.loudountimes.com/news/mokomandy-a-korean-cajun-love-story-presented-by-daniel-stevens/article_49beb54a-ef02-5ed6-85fc-37c6b26d2efb.html