#69 - Chef Jamie Simpson of The Culinary Vegetable Institute

On this episode of the Spoon Mob Podcast, Ray chats with executive chef Jamie Simpson of The Culinary Vegetable Institute about how he got started cooking, why the transition from music to cooking make senses, the moment he knew he was done with being in a band, getting his tuition covered and a grant to pay for college, fills in what happened after school but before joining CVI, how he found his way in to work at CVI, how the distribution model affects the growing of agriculture, touches on all the things happening at CVI, the problem with conventional farming, starting a direct to consumer platform to alleviate farm waste, why the meal kit model does and doesn’t make sense, explains why CVI is hyper seasonal, the ethos of the root to tip philosophy, explains the experimental &amp; research side of CVI, how he creates new dishes, cooking meats, sustainability &amp; the true cost of food, packaging alternatives, how inflation affects the farm, the future of farming, if the dinner events will come back, what’s next,&nbsp;answers the question left behind from sommelier Christopher Bates of F.L.X. Hospitality, and more before taking on the "burning grill" questions! For more on chef Jamie Simpson, visit spoonmob.com/jamiesimpson and follow him on Instagram @james_simpson86 &amp; @culinaryvegetableinstitute. Visit culinaryvegetableinstitute.com for recipes, planning an event, the online shop, and planning a stay. 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>