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Josh Crumpton talks with Jean-Paul Bourgeois of Duck Camp Dinners. This information-packed installment of the Bunkhouse Podcast offers a flavorful blend of culinary expertise, conservation insights, and hunting wisdom.

Episode highlights:

• Exclusive interview: Chef Jean-Paul Bourgeois shares his journey from Louisiana Bayous to New York kitchens and back to the duck blinds
• Camp cooking mastery: Behind-the-scenes look at creating authentic, resourceful meals in the wild
• Conservation in the kitchen: How Chef Bourgeois intertwines ethical hunting practices with gourmet preparation
• Breaking news: Changes to the 2025 teal hunting season and its implications
• Hunting History: The Federal Duck Stamp program - its origins and lasting impact
• Expert insight: The complex process of setting duck hunting bag limits

Key topics covered:

• Chef Bourgeois' culinary philosophy and its roots in Louisiana's hunting camps
• The making of Duck Camp Dinners and its mission to showcase authentic hunting culture
• Waterfowl population management and adaptive harvest strategies
• The legacy of conservation icons like J.N. "Ding" Darling
• Constitutional debates on protecting hunting and fishing rights

Whether you're a food enthusiast, a dedicated hunter, or a conservation advocate, Chef Jean-Paul Bourgeois' unique perspective offers something for everyone. His stories bridge the gap between gourmet kitchens and duck blinds, showcasing how culinary arts and conservation go hand in hand.

Stay tuned for part two of our conversation with Chef Bourgeois in the next episode, where we'll dive deeper into his conservation efforts and outdoor cuisine philosophy.


Watch Duck Camp Dinners
Duck Camp Dinners Music
Cook Dads Duck Dinner (Recipe) 


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#ChefJeanPaulBourgeois #DuckCampDinners #SportingConservation #OutdoorCooking #WildlifeConservation #BunkhousePodcast

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Presented by:
Spoke Hollow Outdoors - find them on Instagram or Facebook.

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