Joining the HWP this week, Chef Ryan Byrd, Culinary Director [Mark Brand Inc., Save-On-Meats, The Diamond in Gastown] and Sustainability Advocate. (28:00)
Ryan gives us a MEATY interview, talking about adapting on the fly to the never-ending gauntlet of projects, social programs, maintenance, and special events in his role. Working with 'A Better Life Foundation' and the 'Greasy Spoon Supper Series'.
Mental health stigma, how it affects where we live, and how to fight it.
Chef Byrd was also Director of Culinary, Brand Ambassador & Event Lead at Fleischer’s Craft Butchery, and a part of a team of whole animal butchers.
He talks about his torrid run as Executive Chef at 'Cibo Trattoria + Uva Wine Bar', cooking in Michelin Star restaurants in New York City, and the juiciest part of the whole pod, he tells us how he increased product yield by a staggering 10% at 'The Ravioli Store'.
This is the TASTIEST HWP ever. Bon Appetit... for your ears!