Not Female Chefs... Just Chefs

On this episode of Chef AF, our host Chef Jim Berman sits down with Chef Mollie Kaufmann of the restaurant Little Pearl in Washington, D.C. to shed some light on the “controversial” topic of being a female leader in what has been a predominantly male-led industry.

“I think there are a lot more female chefs than people realize, and I think there are a lot more female chefs behind male restaurateurs than people may realize,” says Kaufmann.

She goes on to explain that the way traditional kitchens operate does not need to change to accommodate a chef, just because that chef happens to be a woman. The only thing that needs to evolve is the industry's ability to even the playing field. To lead a successful kitchen, there must be mutual respect and a positive work environment. Chef Mollie explains that it hasn’t been an easy journey but that has not stopped her from becoming a lead chef at a highly rated restaurant.

“The end goal is the food and your experience as a guest, and it shouldn’t matter if a man cooked it or a woman cooked it or whomever,” says Kaufmann.

Listen to the podcast above to hear the full conversation with Chef Kaufmann about her journey and her advice on how to grow into a flourishing chef and team leader in today’s industry, regardless of whether you are male or female.

Hosted by:

Jim Berman

JIM BERMAN

Expert Columnist / Show Host


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America’s 1st Certified Organic QSR Is Giving Sport Fans What They Want

Foodable had the chance to catch up with The Organic Coup, the first certified organic fast food restaurant, once again, but this time at the Winter Fancy Food Show in San Francisco. On this episode of On Foodable, Paul Barron sits down with the brand’s founder, Erica Welton, to talk about latest achievements and future plans.

We first learned about The Organic Coup in 2016 when Foodable had the chance to visit its first location to learn about the brand in depth. Although the certified organic fried chicken remains at the core of this fast food concept with the fried chicken sandwich still being the favored menu item, the brand has started to develop six grab-and-go retail products that are currently featured at some Whole Food locations in Northern California.

This fast food joint has grown to 10 locations in just a little over three years. However, Welton believes that when she looks back at the brand’s history one day she’ll say that the “breakout moment” for The Organic Coup came once it opened a concession shop at a major sports venue like Oracle Park (formerly known as the AT&T Park), home of the San Francisco Giants.

We’re at the “San Francisco Giants ballpark and of course that was not part of the business plan, not a part of our original thought process...,” says Welton. “but, the San Francisco Giants, they had so many fan requests... requesting organic, clean, healthy food... food that they can feel good about eating… and some of their executives had been eating in our San Francisco location and so they brought us over.”

This lead The Organic Coup to later open at the Levi’s Stadium, home of the 49ers. In the last game of the season— during the College National Championship Game— the brand ended up closing as the No. 1 concession stand for the stadium making $37,000 in just four hours.

Check out the video above to learn more about what sets this fast food concept apart to get a clue to their success!

Washington's Hama Hama Oysters Unite a Family to Their Community

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On this episode of Food as a Lifestyle, we venture to Hama Hama Oyster Company in Washington’s Olympic Peninsula. Found on the Hamma Hamma River, the farm is run by Adam James and his sister, Lissa James Monberg. They are part of the fifth generation of family members who decided to help run the sustainable tree and shellfish farm that has been around for over 100 years.

“It’s probably one of the most beautiful places on the planet...” says Adam who acts as operations manager at Hama Hama. “You could be out there, on a clear winter night, and the Olympics are blanketed in snow and the moon’s out, the stars are out and you almost don’t even need your headlamp...”

Lissa, who handles the retail and marketing operations, assures that it was never part of a master plan to end up working for Hama Hama Co. but has found her niche “walking around the beach with a camera, exploring the micro and megafauna and just getting to dig into the ecology of the beach.”

Learn more by watching the episode above!

 
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Global Wine Prices May Increase Due to Extreme Weather Occurrences

Global Wine Prices May Increase Due to Extreme Weather Occurrences

minds when it comes to ensuring quality and quantity of their grapes come harvest time. Extreme weather events always take a toll on a vineyard if exposed for too long to extreme temperatures— high or low.

This year’s weather occurrences around the world have been especially rough to the top wine regions causing grapes to either dehydrate, shrivel, become tainted with smoke, ripe ahead of schedule or decrease in quality, not to mention shrink the quantity of grapes worth harvesting.

“In Napa and Sonoma, the excessive heat didn’t affect grapes for sparkling wines or whites harvested earlier in August. But cabernet is in the crosshairs,” reported “Bloomberg.”

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