Why 'Local-Only' Isn't Going To Work

In the midst of the farm-to-table movement, a lot of what we are hearing in the restaurant industry is talk about locally-sourced menus and cooking in accordance with the seasons.

The concept, in theory, is great and all and it’s exciting for chefs when they are able to work with the freshest of ingredients grown in the farm down the street, but is this concept sustainable in every part of the country?

In this first episode of Chef AF, our host Chef Jim Berman sits down with Chef Hari Cameron, a semi-finalist for the James Beard “Rising Star Chef Of The Year” award in 2013 for his restaurant a(MUSE), to discuss why local-only isn’t going to work. They will chat about the reality of cooking with the seasons in certain parts of the country, best practices, and, even, how to strike a balance to keep businesses afloat.

“If we only ate locally, we would only be eating hydroponically or really hearty meals...,” says Chef Cameron.

Chef Cameron opened his Rehoboth Beach (Delaware) restaurants, a(MUSE) and Grandpa (MAC), in 2012 and 2015 respectively and found success with both concepts early on from their inception.

“We were cooking food that was exciting to us. We didn’t know anybody was paying attention or even listening,” says Chef Hari Cameron.

Listen to the podcast above to hear the full conversation about not only supporting the local community but the goal of cooking delicious food!


Show Notes:

  • 1:33 - Introducing Chef Hari Cameron of a(MUSE) & Grandpa (MAC)

  • 4:17 - So, why local-only as a concept isn’t going to work?

  • 6:40 - How does Winter shape-shift your menu?

  • 11:06 - What do you say to people who look to do local-only?

  • 13:43 - How do you strike a financial balance to make your business work?

  • 26:49 - What does hospitality mean to Chef Hari Cameron?

 
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Foodable Network Launches Chef AF a New Podcast

Today, Foodable is launching a new podcast — Chef AF, It’s All Food!— with Chef Jim Berman.

You may have already found out about the newest podcast addition to our show library, through The Barron Report’s latest piece where listeners had the chance to learn more about the chef and host.

Chef Berman has not only been a longtime Foodable expert contributor, but he’s also been a food writer for multiple publications while simultaneously working in and out of kitchens across the U.S.

Now, as the host of Chef AF, Chef Berman will have the chance to get his peers to “talk shop,” as he likes to say, in order to help other chefs and restaurant industry professionals navigate the wonderful yet complex kitchen life.

Chef AF, It’s All Food! is officially launching on Foodable Network today and it will soon be available in iTunes, Google Play and Spotify and other podcast listening platforms.

Listen to the first episode above to meet Berman and learn what you can expect to get from this new podcast!

Getting to Know Chef Jim Berman The Host Behind New Foodable Podcast—Chef AF

“I am, quite honestly, a very unintentional cook,” says Chef Jim Berman.

In this episode of The Barron Report, host Paul Barron sits down with Chef Jim Berman, a longtime Foodable expert contributor, whose currently working as a corporate chef for a regional group that has six operating properties.

“I was a private school wonder-kid if you will in that I went to a fancy private school and I was going to be an investment banker because my dad said ‘You’re going to be an investment banker!’ …and I found that in between semester of going to school being a cook was a pretty easy way to find work and it was pretty rewarding and the lifestyle was certainly an adventure,” says Berman. “And then a few years into it, I thought maybe this is something I’m going to do for real.”

Berman is the host of Foodable’s newest podcast show—Chef AF, It’s All Food!

“So, boiled down, reduced. [Chef AF] really is about real, relevant, almost gritty insight about best practices, worse practices...,” says Berman. “You know, one of the things I came up with when we were conceiving the show is cues and miscues. I think bad missteps we can learn from…”

Listen to the podcast to learn more about how Chef Berman thinks about food and get a sneak peek into what to expect from the first season of Chef AF!


Show Notes:

  • 1:43 - How Jim Berman got into the restaurant industy

  • 3:28 - Chef Jim Berman’s current role

  • 6:01 - What kind of content do you look for as a foodservice professional?

  • 8:07 - What to expect from Chef AF

  • 15:05 - What Chef AF will mean to operators?

  • 20:25 - Role of Social Media today

  • 29:53 - What Chef AF could mean to listeners and possibly guests

 
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How Blue Bottle Coffee Maintains Product Quality As It Continues To Expand

In this episode of On Foodable, Paul Barron sits down with Bryan Meehan, CEO of Blue Bottle Coffee, at the Winter Fancy Food Show in San Francisco. The two chat about specialty coffee, company expansion, and branding among other topics.

In 2011, Meehan—whose retail experience comes from co-founding UK-based brands like Nude Skincare and Fresh & Wild, an organic market which is now owned by Whole Foods—came across James Freeman, founder of Blue Bottle Coffee Company and said: “What are you doing with this company? I love it. Can I help you?”

Fast forward to today and Meehan has been the CEO of Blue Bottle Coffee Company for over six years now and has been hard at work growing the company to 60 locations in collaboration with James Freeman. The fast expansion boost was partially thanks to the Nestle acquisition that took place in 2017, but Meehan assures Blue Bottle works as an independent entity under that larger umbrella and the company’s growth has not come at the expense of product quality.

“A lot of companies here worry about with growth ‘If I could just maintain what I have then everything is going to be fine…’ but as you know you can’t succeed long-term with that so we push ourselves to try and get better every year,” says Meehan.

“With scale, the worry always with a company like Blue Bottle, and I see it in the industry today… with scale it’s so easy to just to take shortcuts and compromise on quality,” says Meehan. “We need to go back to focusing on why we started in the industry and in specialty coffee is that these products have got to taste delicious. If it’s not delicious we shouldn’t do it.”

Blue Bottle has taken its brand internationally with 10 stores in Japan and recently announcing it’s getting ready to launch its first South Korea location in Seoul.

Watch the episode above to learn about who is operating their stores internationally, the tech being used for Blue Bottle’s latest retail products, and how quality control affects the brand’s business decision.

Video Produced by:

Vanessa Rodriguez

Vanessa Rodriguez

Writer & Producer


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Find Out What Food & Wellness Trends Whole Foods Expects to Rule in 2019

Find Out What Food & Wellness Trends Whole Foods Expects to Rule in 2019

The healthy eating movement has shown no signs of slowing down. Consumers want more menu transparency and plant-based food options, but also want to get adventurous with flavors.

So what are some of the food trends the grocery giant expects to take off in 2019?

According to Whole Foods' 2019 forecast, pacific rim flavors are on the rise.

"Ingredients like longganisa (a Filipino pork sausage), dried shrimp, cuttlefish and shrimp paste are already on many restaurant menus, spanning from breakfast to dinner, while vibrant tropical fruits such as guava, dragon fruit and passionfruit are making their way into your smoothie bowls and cocktails," writes "Body and Soul."

As the cannabis industry is booming in states with recreational marijuana, hemp products without the psychoactive effects that are legal are popping up at all different retailers.

"Hemp seeds are being heralded as the new chia seeds, as ‘complete proteins’ and are packed full of essential fatty acids," writes "Body and Soul."

The legal cannabis compound CBD, which is known to have multiple healing benefits, is already being added to beverages and foods at restaurants across the country.

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