Nov 14, 2019
Levon Wallace has been a part of restaurants seating 40, and restaurants seating 400. Along the way, he's come to learn what the best restaurant-producer relationships look like at different scales of operations.
In this episode, Andy and Levon discuss how chefs and restaurants can begin what Levon refers to as "responsible sourcing" practices: sourcing that not only puts the best ingredients in a chefs hands, but that supports farmers in an intentional, mutually beneficial way.
Sourcing responsibly requires more than a "one-size-fits-all" approach, with chefs and producers must work intentionally at each level of scale. This episode lays how you can develop the right approach for your restaurant.
Levon shares career-defining advice that he learned through 20 years of experience leading diverse kitchen staff. More importantly, he offers fellow chefs insight on how to foster a meaningful and sustainable life inside the restaurant and out.
On top of the rich culinary advice, Levon also reveals "the working man's steak" and the three types of tacos that you've never had but need to.
You can follow Levon on social media at @Levon_Wallace.
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