Joel Brice joins guest Duck Camp Dinners chef Jean-Paul Bourgeois on the Delta Waterfowl podcast. 

In this episode, we sit down with renowned Chef Jean-Paul Bourgeois, who has helmed kitchens all over the world—from beach bars to Michelin-starred restaurants. Despite his culinary accolades, Chef Jean-Paul finds his true inspiration at hunting and fishing camps, where his love for wild game cooking was born. However, he doesn’t label himself as a “wild game chef.” For him, it’s all about cooking with what’s available.

We ask what steps hunters can take in the field to ensure the best-tasting ducks and geese. Chef Jean-Paul shares his thoughts on plucking, icing, and other vital processes during the hunt to preserve flavor. We also explore what he does first when he gets his game home or back to camp, The Food Network, the flow of the process and skills it takes to be an executive chef.

In addition, we discuss his popular show, Duck Camp Dinners, and the unique social traditions that come with camp life. Finally, Chef Jean-Paul reflects on his global travels, including culinary journeys to Vietnam, comparing the wild game culture there to that of the United States.

This is a conversation you won't want to miss if you're passionate about hunting, cooking, and the adventure of life at duck camp.

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