In this episode, we delve into the details of expanding a project, and what it takes, from making the boards for a charcuterie experience that begs to be replicated, to deciding to open Sundays to create an unforgettable brunch experience. How far are you willing to go to make your vision come true?

Chef Josh Kennon is a Deming, NM native and local restaurateur. Kennon trained at Le Cordon Bleu and honed his expertise in restaurant kitchens and private chef gigs in Los Angeles, Nashville and Phoenix.

He joined the open market in Albuquerque in January of 2015 when he opened Fork & Fig. While Kennon is a chef by trade, he also enjoys working construction; he even finished the eatery’s interior himself, including the rustic tables located in his restaurant. Fork and Fig specializes in fresh food with no freezer and no fryer!

Join us as we chat with Josh Kennon about his now and future projects, his upbringing in southern New Mexico, and some insights into the way he organizes his kitchen for success.