Owen by the Oven

The following conversation is with Chad Gagnon.He is currently working at Corfino in North Easton, Massachusetts.Chad has worked in many different types of professional kitchens in Massachusetts for the past 11 years.Starting at McDonalds when he was 15 years old. He moved on to Friendly's, and Texas Roadhouse which would ignite his passion for the kitchen.He then attended Bristol Community College in Fall River Massachusetts to sharpen his skills, and has since been working as a professional chef and cook all over Mass and RI.Chad is also a father as of a few weeks ago, so make sure to congratulate him in the comments section.Thank you so much for watching! <3 To support this show please consider leaving a like, comment and subscribing! Also, if you are on Spotify, rate the show 5 stars!

The following conversation is with Tetiana Bondarchuck.Tetiana is a professional baker who works for the Little Moss baking program. She started as a home baker, but her passion quickly grew and she started pursuing baking as a career.Now she is a true professional not only in traditional baking, but in gluten free baking as well. Also, she is a wizard at making macaroons.Tetiana also goes by the name Tanaya, which I may refer to her as during our conversation. Thank you so much for watching! <3 To support this show please consider leaving a like, comment and subscribing! Also, if you are on spotify, rate the show 5 stars!

Craig Bowerson is a chef at The Birches resort in Rockwood Maine. He has many years of experience in contract food service as well as curating and cooking the menu in nursing homes. He is also an avid marathon runner, who has his own apiary to raise bees as fuel for his long runs.Craig was so pleasant to sit down and talk with. As this show grows and develops there will be more episodes like this one. Meaning, I did not know Craig at all before this episode. I was on a hunting trip with my father and I thought to ask to interview the chef. We did this interview in our hunting cabin right after I got back from shooting my first bird. My goal is to travel around the world and meet amazing people like Craig and talk to them about food, life and learn more about the human experience.The audio is messed up at the start, but I fix it around 3:27.Leave a like and comment if you enjoyed this episode, it would help me grow my channel!Thank you for watching and supporting the show :)

Audrey French has been a server at Little Moss for the past 5 years. When she started serving it was just a job, now her passion for hospitality has grown and she has become a leader in the front of house.She also has 20 years of ballet experience, starting when she was just a few years old.Audrey is a hard worker and a great friend with a kind heart.Thank you for watching and supporting the show. :)

David Tanis has been a chef for the past four decades, spending most of his career at the legendary restaurant Chez Panisse. He preaches simplicity over everything, letting the natural flavors of fresh ingredients speak for themselves.He is also an accomplished food writer, with 4 cookbooks under his belt, most notably "a platter of figs", which is ranked as one of the top 50 best cookbooks ever by the Guardian. He continues to write the food column for the New York Times.David was extremely generous with his time, and it was an absolute pleasure to sit down and talk with him.Thank you for watching and supporting the show. :)

Justin Cruz is a chef at Fay's restaurant in Dartmouth Massachusetts.He is also a recovered addict who now helps people who also struggle with substance abuse break their addictions and maintain a healthy lifestyle.His story of recovery was truly inspiring to me and I am thankful he reached out to share his story.Check out his upcoming food truck "Plancha Taco Truck"Thank you for watching :)

Sergio São Marcos is a student currently attending BCC's culinary program. Before pursuing food, he studied music and participated in the drum corps for many years.Sergio currently works with me at Little Moss as a dishwasher. He has slowly been working up the ranks. Now he is helping out not only on the garde manger station, but also in the front of house as a food runner. He is just starting out his career but shows a lot of promise. Sergio is also a good friend of mine and it was a blast to sit down and have a conversation with him.Thank you for listening and please consider leaving a like, comment or rating this show. If you want to see more please consider subscribing, it helps out a lot!Go cook something :)

Joe Rego is the chef at New Beige in New Bedford. He has been in the industry for over 30 years in places like Atlanta Georgia, New Haven Connecticut and New Bedford. Joe has won multiple food competition programs such as chopped and cut throat kitchen, and is a seasoned veteran on the line. In my early career, he was one of the first chefs I ever worked under. Thank you for listening and please consider leaving a like, comment or rating this show. If you want to see more please consider subscribing, it helps out a lot!Go cook something :)

Lisa Lofberg is the chef and owner of the restaurant Little Moss in South Dartmouth Massachusetts. Lisa is a true farm to table chef, highlighting the quality of local produce as well as local livestock. It was an honor to get to sit down with her and have an open conversation. Thank you for listening and please consider leaving a like, comment or rating this show. If you want to see more please consider subscribing, it helps out a lot!

Shannon Gallagher has been the GM and head of beverage at Little Moss for the past 5 years. Now, he looks to his next role as beverage director at the upcoming restaurant, Claudine in Providence, RI. Thank you for Listening. If you enjoy consider rating it 5 stars.