Behind the Scenes with Chef Jeff McInnis in Miami
Today, I’m thrilled to chat with Chef Jeff McInnis, the culinary genius behind Miami’s renowned restaurants such as Yardbird, Root & Bone, and Stiltsville Fish Bar. Discover how Chef McInnis, a James Beard Award nominee, infuses his southern heritage into every dish, creating an extraordinary fusion that captivates the palate.Join us as he shares insights from his farm-to-table philosophy and his life alongside his partner, Chef Janine Booth. Together, they craft inventive menus that tell a story of tradition and innovation. Learn about Chef McInnis's approach to balancing the art of cooking with business acumen, and get inspired by their culinary adventures.Tune in to our enlightening conversation with Chef Jeff McInnis on Apple Podcasts here and Spotify here!
What you'll learn from Chef Jeff McInnis
The smell that reminds him of his southern childhood 3:25How Jeff McInnis' perception of farm work evolved 4:00Chef Jeff McInnis' first industry job 6:10How he saved the day and began to work his way up 6:24The power of positive feedback 9:30Chef Jeff McInnis' culinary mentors 10:30How the concept for Yardbird developed 12:13The changes in his leadership style 15:15Going from a chef to an owner 17:26Balancing a household with two chefs 18:26An upcoming project and how they’re collaborating 20:03Jeff McInnis' advice on working with your spouse 22:21Lessons from being a restaurateur in New York 23:37His first restaurant collaboration with his wife 25:12Why location matters in a competitive industry 29:24Where the fried chicken sandwich wasn’t just a passing trend 30:53The inspiration for opening an Italian concept 32:06The conceptual restrictions of being a “southern food” chef 35:08How sources of inspiration change over the years 36:41What he wishes he had more time to do 37:58One place that really triggered his creativity 38:22How he builds a profitable menu and balances creativity 39:29What pisses him off about how people write menus 41:37Restaurants to try in Miami 45:51Chef jeff McInnis' guilty pleasure food 47:32Three inspirational cookbooks 48:06What not to do in his kitchens 49:12Necessary condiments 49:45
I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.Get the book here!
Links to other episodes with chefs from Miami
After you listen to chef Jeff McInnis, don't miss out on the chance to hear from other talented chefs and gain insight into the world of culinary techniques. Check out the links below for more conversations with other chefs from Miami.Conversation with Pastry Chef Antonio BachourConversation with Chef Brad KilgoreInterview with Chef Jose MendinInterview with Chef Nando Chang from Itamae
Links to most downloaded episodes (click on any picture to listen to the episode)
Chef Sheldon Simeon
Chef Andy Doubrava
Chef Chris Kajioka
Chef Suzanne Goin
Click to tweet
I had not understood that Southern food was respected. I guess I didn't think Southern food was cool because I grew up with it.
Click To Tweet
I realized that the roots of where I was from were actually very valuable and the food that I grew up with, the fried chicken, the fish, all that stuff was cool and hip.
Click To Tweet
What you'll learn from Chef Jeff McInnis
The smell that reminds him of his southern childhood 3:25How Jeff McInnis' perception of farm work evolved 4:00Chef Jeff McInnis' first industry job 6:10How he saved the day and began to work his way up 6:24The power of positive feedback 9:30Chef Jeff McInnis' culinary mentors 10:30How the concept for Yardbird developed 12:13The changes in his leadership style 15:15Going from a chef to an owner 17:26Balancing a household with two chefs 18:26An upcoming project and how they’re collaborating 20:03Jeff McInnis' advice on working with your spouse 22:21Lessons from being a restaurateur in New York 23:37His first restaurant collaboration with his wife 25:12Why location matters in a competitive industry 29:24Where the fried chicken sandwich wasn’t just a passing trend 30:53The inspiration for opening an Italian concept 32:06The conceptual restrictions of being a “southern food” chef 35:08How sources of inspiration change over the years 36:41What he wishes he had more time to do 37:58One place that really triggered his creativity 38:22How he builds a profitable menu and balances creativity 39:29What pisses him off about how people write menus 41:37Restaurants to try in Miami 45:51Chef jeff McInnis' guilty pleasure food 47:32Three inspirational cookbooks 48:06What not to do in his kitchens 49:12Necessary condiments 49:45
I'd like to share a potential educational resource, "Conversations Behind the Kitchen Door", my new book that features dialogues with accomplished culinary leaders from various backgrounds and cultures. It delves into the future of culinary creativity and the hospitality industry, drawing from insights of a restaurant-industry-focused podcast, ‘flavors unknown”. It includes perspectives from renowned chefs and local professionals, making it a valuable resource for those interested in building a career in the culinary industry.Get the book here!
Links to other episodes with chefs from Miami
After you listen to chef Jeff McInnis, don't miss out on the chance to hear from other talented chefs and gain insight into the world of culinary techniques. Check out the links below for more conversations with other chefs from Miami.Conversation with Pastry Chef Antonio BachourConversation with Chef Brad KilgoreInterview with Chef Jose MendinInterview with Chef Nando Chang from Itamae
Links to most downloaded episodes (click on any picture to listen to the episode)
Chef Sheldon Simeon
Chef Andy Doubrava
Chef Chris Kajioka
Chef Suzanne Goin
Click to tweet
I had not understood that Southern food was respected. I guess I didn't think Southern food was cool because I grew up with it.
Click To Tweet
I realized that the roots of where I was from were actually very valuable and the food that I grew up with, the fried chicken, the fish, all that stuff was cool and hip.
Click To Tweet
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