#62 - Jack Moore of Ruffled Feather Ferments

On this episode of the Spoon Mob Podcast, Ray chats with Ruffled Feather Ferments owner/founder Jack Moore about growing up in the country with a family garden, working as a car mechanic, getting his start in the food industry with delivering pizzas, enrolling in culinary school on a whim, working at Sage American Bistro, moving up to Cleveland to work at The Greenhouse Tavern, why he went to cook at The Black Pig, his experience cooking in the San Pellegrino Young Chefs competition, how the opportunity to run the kitchen at Watershed Distillery's Kitchen &amp; Bar restaurant came about, the biggest challenge with setting up a brand new restaurant concept, the one thing he’d change if opening Watershed Kitchen &amp; Bar today, local awards &amp; press, why he took the bacon steak off the menu, his decision to leave Watershed after 5 years at the helm, launching Black Cap Hot Sauce, the realizations he came to during the pandemic lockdown, the process behind the creation of a hot sauce batch, what the current marketplace for hot sauce looks like, the current state of restaurants in Columbus,&nbsp;what's next,&nbsp;answers the question left behind from Josh Martinez of Pretentious Barrel House, and more before taking on the "burning grill" questions! For more on Jack Moore, visit spoonmob.com/jackmoore and follow him on Instagram @j_moore87 &amp; @blackcaphotsauce. For all things Spoon Mob, visit spoonmob.com and make sure to follow us on Instagram (@spoonmob), Twitter (@spoonmob1), and Facebook (@spoonmob1). Audio Editing by @TrackEditPrint. Intro music by @kabbalisticvillage.<br /><hr><p style='color:grey; font-size:0.75em;'> See <a style='color:grey;' target='_blank' rel='noopener noreferrer' href='https://acast.com/privacy'>acast.com/privacy</a> for privacy and opt-out information.</p>