Pastry Chefs Discuss How Sampling Program Can Impact Chefs
In episode #40 of the EATYALL Podcast, Andy Chapman visits with Chefs Tonya Mays and Chef Brittany Garrigus-Cheatham. After hearing the origin stories that sent these two culinary champs into the kitchen as professional chefs, Brittany and Tonya share how their worlds have changed in the past year as well as how they’re adapting and implementing new plans for 2021. The paid also shares how they used the Georgia pecans they received in the first round of our EATYALL Chef Care Packages that we sent late last year and how this sampling program can impact chefs.
Finally, we have one of the best Lightning Rounds ever in the history of the EATYALL Podcast rounded out when these two chefs, Brittney Garrigus-Cheatham and Chef Tonya Mays share some big plans for 2021.
Listen to Episode #40 on Spotify Now >>
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Connect with Our Guests, Chef Tonya Mays and Chef Brittany Garrigus-Cheatham
Learn more about Chef Tonya Mays by following her on social media:
https://www.instagram.com/kismet_ky – Chef Tonya Mays’ restaurant in Lexington, KY
https://www.instagram.com/_tonyamays – Chef Tonya Mays’ on Instagram
Learn more about Chef Brittany Garrigus-Cheatham by following her on social media:
https://instagram.com/bsugar88 – Chef Brittany Garrigus-Cheatham on Instagram
https://instagram.com/theDegaDarling – Chef Brittany’s new project
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About the EATYALL Podcast
The EATYALL Podcast is hosted by Andy Chapman, CEO and founder of EATYALL. EATYALL provides training & culinary support to the global community of chefs on behalf of food farmers and producers, so producers can achieve generational sustainability, so chefs can serve award-winning food that wows their customers and so consumers can access healthier food options.