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

This is the 3rd and final episode recorded live from the Hudson Valley region of New York. In this episode, we go behind the scenes of two different farm tours featured on our previous two episodes. This behind-the-scenes format is among our most popular In it, you’ll hear the sounds of the farm in the background as our host, Andy Chapman, and Chef Chris McDade , chef / owner at Popina in Brooklyn, NY, tour the farms and learn first hand about New York beef production at Thunder View Farms & Walbridge Farm.

This episode is jam packed with valuable information like how these farms are protecting the environment, making the best decisions for the care of their cattle and why they farm in the first place.

Next week, we’re headed to a family beef farm in Kentucky…

Show Sponsor:New York Beef Councilwww.nybeef.org@newyorkbeefcouncil on Instagram

Connect with our Guests: 

• http://www.thunderviewfarms.com/
• Thunder View Farms on Instagram
• Walbridge Farm on Facebook
• Chef Chris McDade’s Restaurant, Popina in Brooklyn, NY
• Chef Chris McDade on Instagram

Connect with EATYALL:

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 serves the food and farm community with effective chef outreach services.

On this episode, we’re touring Doug Giles’ Walbridge Farm in Millbrook, New York with Chef Chris McDade and his family. Doug is a multi-generation farmer who raised his boys on the farm.

We learned about how his decision to come work for an 80-year-old farmer turned him into a farm owner over a decade ago. He shared his journey showing and raising registered Angus breed cattle. It was fascinating to hear how he decided to start growing out his own beef. You see, when you are a “cow calf” operation seeking to develop the very best genetics - like Doug is - “you don’t know how good you are, or if the decisions you are making are working.”

This revelation led him to grow out his own steers and start a farm store to sell what he harvested to consumers and restaurant owners, so he could improve his genetics to be the best they could be.

In this episode you’ll learn: 

• What is Beef Quality Assurance (BQA) and why does it matter to everyone? 
• Why can we be confident in the safety of our beef supply from farm to table? 
• What keeps this farmer going in the beef industry? 
• What farmers feed their families. 
• Why do genetics matter to animal welfare and your plate
• How chefs and farmers can work together better
• The Lightning Round

Show Sponsor:New York Beef Councilwww.nybeef.org@newyorkbeefcouncil on Instagram

Connect with our Guests:

• Walbridge Farm on Facebook
• Chef Chris McDade’s Restaurant, Popina in Brooklyn, NY
• Chef Chris McDade on Instagram

Connect with EATYALL: 

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.

In Episode 45 of the EATYALL Podcast, we’re kicking off our 8 show BEEF SERIES with a trip to Thunder View Farms in the Catskill region of New York.

We’d never explored New York agriculture up close and personal beyond a trip to the Union Square Greenmarket in Manhattan. That all changed this summer when we crossed the Hudson River one foggy morning and drove up the Catskills to visit with father and son, Richard and Ric Coombs, along with their families at Thunder View Farms. This tour gave us a fresh perspective into how well farming can coexist with one of the largest cities in the world. Seeing is believing, and this multi-generational family farm operation is doing tremendous work to make sure their thriving environment continues to benefit generations to come -- all while producing some of the best beef we’ve ever tasted.

Chef Chris McDade, owner and chef at Popina in Brooklyn, NY joined us for our tour, along with his wife Natalie and son, Gus. We all learned to think more about where our water comes from, to appreciate the care that goes into our water quality and to recognize how critical clean water is to our lives. Thanks to the leadership of the Coombs family, beef farmers in the New York City Watershed have improved water quality for New Yorkers such that New York City has some of the best water quality in the world.

In this episode, you’ll learn about: 

• Water conservation and water quality 
• How water goes from this farm to the New York City water supply in under 48 hours -- exclusively using gravity to move it! 
• How beef farming and environmental improvements can co-exist
• How chefs and farmers can work together better. 
• The ever-popular Lightning Round

Show Sponsor:

New York Beef Councilwww.nybeef.org@newyorkbeefcouncil on Instagram

Connect with our Guests: 

• http://www.thunderviewfarms.com/
• Thunder View Farms on Instagram
• Chef Chris McDade’s Restaurant, Popina in Brooklyn, NY
• Chef Chris McDade on Instagram

Connect with EATYALL: 

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.

Welcome to a new SERIES focused on BEEF PRODUCTION! We’ve been on the road a bit this summer, we’re glad to be back on the podcast bringing you a series of podcasts over the next EIGHT episodes that focus on one of our favorite topics, BEEF.

In today’s episode, Marianna and Andy Chapman will share: What to expect in the BEEF Series - where we’re going and what topics we’ll cover Why we love beef What we discovered as we dove deep into the beef industry across many states Why reality didn’t match what we’ve been seeing in the media and we remain confident in beef.

Connect with EATYALL:

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 serves the food and farm community with effective chef outreach services.

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 grown in the waters off of Deer Island on the Mississippi Gulf Coast. Chef Austin explains the value of using an ingredient that is grown approximately two miles from his acclaimed beachfront restaurant.

Also, in Episode #43 of the EATYALL Podcast, you’ll hear about...

• Oysters and champagne on a boat
• Why relationships matter, and how the one between the farmer and the chef can set up your business for success.
• The Lightning Round with answers from both Chef and Farmer

Connect with our Guest:

• https://frenchhermitoyster.co/
• @thefrenchhermit
• @chef_sumrall 
• @white_pillars

Show Sponsor: 

EATYALL Chef Care Package Program 

Connect with EATYALL:

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 serves the food and farm community with effective chef outreach services.

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 Virginia for an incredible interview. Building on my previous interview with Kisha in Episode 31, I asked Kisha about working on your business, not just in your business, and she had a LOT of wisdom and a very interesting approach to share about developing employees that will benefit all of our listeners who want to be more than just an “operator” of a business. We also discuss the idea that “I can make it taste just as [good] as with a cheaper ingredient.” Kisha says, “I know that I would not do anything less than” because she wants to provide the best experience for her customers - and every detail matters, including top-quality ingredients. Kisha recaps her time with us at the EATYALL House where she enjoyed some rest and relaxation as well as time doing recipe development and taste testing of new ingredients. Listen and subscribe for this episode and all of our other adventures with chefs and farms. Summary of this episode with Chef Kisha Moore:

• Recap of the visit to Ocean Springs
• Why unplugging is so important for creativity 
• Accountability for employees and how that leads to success for your business
• The Lightning Round - Part #2 

Show Sponsor: 

EATYALL Chef Care Package Program 

Connect with our Guest: 

• http://www.hummingbirdmacarons.com/
• https://www.instagram.com/hummingbirdmacarons/

Connect with EATYALL 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 serves the food and farm community with effective chef outreach services.

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 also hear from Samantha about what sampling chefs can look like and why it’s important, even during a pandemic because “taste buds don’t lie.” She also talks about an international visit where she learned that some chefs around the world aren’t versed on pecans and how they initially confused them with other nuts. 

Later in the episode we hear about feedback Samantha got from her producers after their EATYALL Chef Care Package was distributed to pastry chefs, and you’ll get to hear which question in the Lightning Round was answered, “throwing a burrito!” 

Connect with our Guest: 

• GeorgiaPecan.org 
• https://instagram.com/georgiapecangrowers 
• https://facebook.com/GeorgiaPecanGrowersAssociation/ 

Show Sponsor: 

EATYALL Chef Care Package Program

Connect with EATYALL: 

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.

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 plans for 2021. They also share about how they used the Georgia pecans they received in the first round of EATYALL Chef Care Packages that we sent late last year and how this sampling program can impact chefs. 

Finally, we have one of the best Lightning Rounds ever in the history of the EATYALL Podcast rounded out when Brittany and Tonya share some big plans for 2021. 

Show Sponsor: 

• EATYALL Chef Care Package Program 

Connect with our Guests: 

• @kismet_ky Kismet - Chef Tonya’s Restaurant 
• @_tonyamays - Tonya Mays on Instagram
• @bsugar88 - Brittany Garrigus-Cheatham on Instagram
• @TheDegaDarling - Brittany’s new project

Connect with EATYALL: 

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.

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 award-winning food and consumers can access healthier food options.

Follow us on Instagram, Facebook, Twitter & LinkedIn to stay up to date on our latest content, ingredient recommendations, chef events and more. Learn more at EATYALL.com

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.