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

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 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 all places is making its mark and becoming a rich culinary hotspot. 

The second segment is for every chef itching to make their own unique mark in the culinary world, as Paco Garcia Executive Chef of Foko Restaurant in Lousiville, Kentucky, shares about his new venture launching a restaurant at age 26 after starting as a dishwasher only 9 years ago.

Listeners will also hear about Paco's unique passion for Mexican-Southern fusion cuisine, how “play” is at the center of his menu, and why he has a whole new appreciation for meat after attending Eat Y’all Chef Camp.

You can follow Damaris and Paco on Instagram at @chefdphillips and @chefpaco_garcia. Follow Eat Y'all on social media @letseatyall on Instagram, Twitter, and Facebook. Email us at [email protected]. More resources and connections to featured producers are available at EatYall.com.

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Eat Y'all Chef Camp in Kentucky Was Sponsored By

THE KENTUCKY BEEF COUNCIL

The Kentucky Beef Council is an organization working for the cattle producers of Kentucky in areas of promotion, education, and research with new efforts focusing on promotion of value-added, fully cooked beef products designed to meet today’s consumers’ needs of quick, convenient meals. Located in Lexington, the KBC supports producers and consumers through programs including nutrition education for health professionals, education kits for students; efforts to work with foodservice proprietors to increase beef demand; and partnerships with retailers to make shopping for beef easier.

https://www.kybeef.com/raising-beef

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The Eat Y’all Podcast is hosted by Andy Chapman, Chief Relationship Officer and founder of Eat Y’all. Eat Y’all serves as an advisor and referral resource to food farmers and artisan food makers to help them connect to chefs who are looking for better ingredients. Eat Y’all is the creator and host of Eat Y’all 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. To learn more about Eat Y’all or to get involved, visit https://eatyall.com. 

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 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. Each chef brings a fresh perspective, as they share insights and takeaways from their Eat Y’all Chef Camp experience in Asheville, NC. 

And if you think you know dairy...you might have to think again after hearing what blew the chefs’ minds during their first-ever dairy farm tour compliments of The Dairy Alliance.

Plus, catch some sweet morsels like how a partnership between Chef Brittany Garrigus-Chetham and a local farmer in Alabama has allowed her to curate fresh new flavors and dishes, along with some tasty (and competitive) previews of the upcoming Sweetest Chefs pastry chef showcase coming up on September 9 in Ridgeland, MS. 

Among the guests in this week’s episode, you’ll hear from Brittany Garrigus-Chetham of Satterfield's Restaurant and Mark Christie of Bottega both in Birmingham, AL as well as Patty Clark from The Warehouse Bakery and Donuts in Fairhope, AL; Lennon Harrison from Voyager’s at Perdido Beach Resort in Orange Beach, AL; Brandi Dewrell of Small Cakes Cupcakery in Atlanta; and Ashley Bottoms from Clumpies Ice Cream Co. in Chattanooga, TN. 

To learn more about The Dairy Alliance, check out https://thedairyalliance.com/our-story/. The Dairy Alliance is a nonprofit funded by dairy farm families of the Southeast. They work diligently with dairy farmers, retailers, schools, sports teams, health professionals, local organizations, state leaders, the media and the public to promote dairy foods and knowledge about the dairy industry to understand and advocate for the fact that dairy foods are a sustainable nutrition source that contains nine essential nutrients that are important for building strong bones and healthy bodies. Their efforts center in eight states: Alabama, Georgia, Kentucky, Mississippi, North Carolina, South Carolina, Tennessee and Virginia. 

The Eat Y’all Podcast is hosted by Andy Chapman, Chief Relationship Officer and founder of Eat Y’all. Eat Y’all serves as an advisor and referral resource to food farmers and artisan food makers to help them connect to chefs who are looking for better ingredients. Eat Y’all is the creator and host of Eat Y’all 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. To learn more about Eat Y’all or to get involved, visit https://eatyall.com. 

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 the story behind Chef Cole Ellis’s success bringing stunning, locally sourced dining to Cleveland, Mississippi, what got his restaurant Delta Meat Market listed in Southern Living, and some big news about his newest endeavor that you won’t want to miss.

Plus, hear from guests Lawrence Wagner of Two Brooks Rice in Sumner, MS, Cameron Shaw of Giardina’s in Greenwood, MS, and Andy Prosser of Simmons Catfish in Yazoo City, MS covering everything from the best rice grits to how tech is transforming the way fish are raised.

Simmons Farm-Raised Catfish is a family owned catfish farm located in Yazoo City, MS in operation since 1978. Heralded as some of the best catfish in the world, Simmons’ absolute quality standards mean that fish from every pond are flavor tested once a day for three days before harvest. Then with a unique combination of state-of-the-art technology, skilled artistry and meticulous attention to detail, Simmons’ swift, sterile processing takes that quality to the next level, ensuring that each and every Simmons product—fillet or whole, ice-packed or IQF—is the very finest on the market, without exception. Find out more at simmonscatfish.com

The Eat Y’all Podcast is hosted by Andy Chapman, Chief Relationship Officer and founder of Eat Y’all. Eat Y’all serves as an advisor and referral resource to food farmers and artisan food makers to help them connect to chefs who are looking for better ingredients. Eat Y’all is the creator and host of Eat Y’all 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. To learn more about Eat Y’all or to get involved, visit https://eatyall.com.

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 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 sheet to trusted local producers, and Harry shares the secret to how Simmons’ has kept some employees for 35 years, along with his top two pieces of advice for growing a successful business.

Simmons Catfish is a family owned catfish farm located in Yazoo City, MS in operation since 1978. Heralded as some of the best catfish in the world, Simmons’ absolute quality standards mean that fish from every pond are flavor tested once a day for three days before harvest. Then with a unique combination of state-of-the-art technology, skilled artistry and meticulous attention to detail, Simmons’ swift, sterile processing takes that quality to the next level, ensuring that each and every Simmons product—fillet or whole, ice-packed or IQF—is the very finest on the market, without exception. Find out more at simmonscatfish.com

The Eat Y’all Podcast is hosted by Andy Chapman, Chief Relationship Officer and founder of Eat Y’all. Eat Y’all serves as an advisor and referral resource to food farmers and artisan food makers to help them connect to chefs who are looking for better ingredients. Eat Y’all is the creator and host of Eat Y’all 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. To learn more about Eat Y’all or to get involved, visit https://eatyall.com.

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! 

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 well as the producers they utilize in their creations. This one night food festival features a popular demo stage, tastings, live entertainment, wine, beer and spirit tastings and much more. For more information and tickets, visit https://sweetestchefs.com 

The Eat Y’all Podcast is hosted by Andy Chapman, Chief Relationship Officer and founder of Eat Y’all. Eat Y’all serves as an advisor and referral resource to food farmers and artisan food makers to help them connect to chefs who are looking for better ingredients. Eat Y’all is the creator and host of Eat Y’all 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. To learn more about Eat Y’all or to get involved, visit https://eatyall.com. 

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 getting dirty in the fields, hunting and learning everything that goes into rice production.

Chef Ryan Cassell from Fenian’s Pub in Jackson, MS discusses networking with other chefs and why knowing your farmers is so important for your restaurant.

Chef John Cartwright from Rivertown Coffee in Florence, AL highlights his journey to his first Eat Y’all Chef Camp and explains why other chefs should consider attending an Eat Y’all Chef Camp.

Follow Eat Y’all on social media @letseatyall on Instagram, Twitter and Facebook. Email us at [email protected]. More resources and connections to featured producers available at EatYall.com.

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 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, he talks about the difference between building and sustaining and offers a unique perspective on food production that we can’t wait for you to hear!

 Follow Eat Y’all on social media @letseatyall on Instagram, Twitter and Facebook. Email us at [email protected]. More resources and connections to featured producers available at EatYall.com.

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.

Robbie Nicolaisen, another Eat Y’all Chef Camp first timer, discusses his camp experience at Two Brooks Rice, his venture into the Mississippi Delta, and running restaurants in a college town.

Follow Eat Y’all on social media @letseatyall on Instagram, Twitter and Facebook. Email us at [email protected]. More resources and connections to featured producers available at EatYall.com.

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 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 @letseatyall on Instagram, Twitter and Facebook. Email us at [email protected]. More resources and connections to featured producers available at EatYall.com.

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 they incorporate to achieve rich flavor in their grass fed beef - results that have chefs really excited about their product.

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 [email protected]. More resources and connections to featured producers available at EatYall.com.