The New Wild West... Food Trends, Cannabis & The New Hospitality

It’s been a little over six years after recreational cannabis was legalized in the state of Colorado through Amendment 64 and the impact has been huge on many fronts. In this episode of Chef AF, our host Chef Jim Berman sits down with Denver-resident, Chef Brandon Foster to talk about one way the cannabis industry has unexpectedly impacted the food service industry.

The gentlemen also dish about the Colorado food scene, culinary trends across the nation, as well as, the Denver work environment for chefs.

“It’s a very homegrown scene and everybody has worked kind of with everybody, so to speak. And, you know, there’s not necessarily a lot of bad blood or competition. Yeah you want to succeed but you want to see your friends succeed too,” says Chef Foster. “And that’s an environment between restaurants where that’s not always the case in a big city...I think this is something that sets us apart, if you will.”

Chef Foster started his culinary career by working in hotels and then went on to work for restaurants. About three years ago, he made a change to work for a non-profit, Project Angel Heart, an organization that makes medically-tailored meals for people who are living with life threatening illnesses.

Listen to the podcast above to hear the full conversation about the positive and not so positive impact of the cannabis industry on Colorado and, more specifically, the foodservice industry!


Show Notes:

  • 1:21 - Meeting Chef Brandon Foster of Project Angel Heart

  • 3:58 - Restaurant Industry trends happening in Denver, Colorado

  • 8:48 - Describing the Colorado food scene

  • 14:23 - What do you look for food trends-wise when traveling?

  • 19:20 - Cannabis legalization impact on restaurant industry

  • 23:16 - Positive impact of CBD on a local farmer and what he decided to do with his farmland

Hosted by:

Jim Berman

JIM BERMAN

Expert Columnist / Show Host


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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?

Hosted by:

Jim Berman

JIM BERMAN

Expert Columnist / Show Host


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The Booming Business of Coffee and Tea

The Booming Business of Coffee and Tea

On this Special Podcast recorded at Foodable.io, brought to you by Kabbage, we get to discuss the massive growth and new innovation in the beverage scene. In this episode, Host Yareli Quintana leads the discussion about the creative process of developing an artisan beverage, the nuances of sourcing, and personalizing experiences to gain customer loyalty.

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Chef David Walzog Introduces Ocean to Table Program at Lakeside Seafood in Wynn

Pictured: Lakeside Seafood | Credit: Wynn Las Vegas

Pictured: Lakeside Seafood | Credit: Wynn Las Vegas

Las Vegas. There’s no place like it. Whether referring to its nightlife or its culinary culture, Vegas is an extremist, for lack of a better word. Throughout LV’s many restaurants and hotels, you’re sure to stumble — quite literally, perhaps — upon celebrity chef names stamped on the menu. Las Vegas does it big, so it’s no wonder that its sourcing methods follow suit.

Foodable Top 25 favorite Bartolotta Ristorante di Mare (Wynn) flies in seafood from the Mediterranean regularly throughout the week and BarMasa, another F25 regular, gets their sushi straight from Japan. As part of a recently launched Ocean to Table program, Lakeside Seafood (Wynn)’s Chef David Walzog is testing out the waters near Hawaii for the restaurant’s fresh fare. Read More