Perhaps no other industry has been hit harder in 2020 than hospitality. For chefs and restaurant industry staff, it’s been a year of pivoting and in many cases, rethinking the current models of food service. Chef Levon Wallace of Nashville, Tennessee took the pandemic as a welcome opportunity to experiment in his home kitchen. Before he knew it, the tasty treats he made for his kids turned into a new fast-casual concept that has found a lot of love (and plenty of mustard) in his city and beyond.
In this episode, we’ll talk about how the industry has had to adapt through the pandemic, the growth of fast-casual, the future of gastronomy, and the lessons we can take from the disruptions of 2020. You’ll hear why it’s important to source food locally, and how to cultivate symbiotic relationships between chef’s and growers.
What we covered in this episode
The concept behind Fat Belly Pretzels (4:28)
How a business was born during the pandemic (6:33)
Why adapting during the pandemic came naturally (9:59)
Rethinking the industry post-pandemic (12:12)
The European history of the pretzel (15:14)
An outlook on the future of gastronomy (18:51)
The differences between working for private or fast casual restaurants and being an entrepreneur (23:26)
The connections between food and culture (29:01)
Sourcing food responsibly and working with local producers (34:20)
Simplicity and location as inspiration (36:37)
A creative collaboration of Southern American, African, and Chinese influences (43:26)
Nashville foodie hotspots you should add to your list
How kitchens have become better with inclusion (51:08)
Foraged flavors of the south (53:48)
Series of rapid-fire questions
Links to other episodes in Nashville
Conversation with Chef Matt Bolus from the 404 Kitchen
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Cookie – Fatbelly Pretzel
Pretzel by Chef Levon Wallace
Chocolate Pretzel Babka – Fatbelly Pretzel
Pimento Cheese Pretzel Babka by Chef Levon Wallace
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I decided to do what I know how to do best, which is doing something for someone else. That usually works nine times out of ten to get me out of any kind of situation.
Click To Tweet
It's that human connection, and who doesn't love a hot pretzel? It's kind of hard to get bummed out when you get a hot pretzel.
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What's important to me in food are things that are handmade, homemade, simple, and good food made from real ingredients.
Click To Tweet
In the foodservice industry that's all we do is pivot. All we've ever done is adapt. You adapt and you overcome.
Click To Tweet
We went through a Renaissance period. And after the Renaissance comes the Age of Enlightenment. I'm excited for what the future of gastronomy will be, and I'm willing to accept that it may not be what it used to be, but I know that whatever it is, it will continue to inspire and grow.
Click To Tweet
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Fatbelly Pretzel
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Chef Levon Wallace
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Links mentioned in this episode
Fatbelly Pretzel
In this episode, we’ll talk about how the industry has had to adapt through the pandemic, the growth of fast-casual, the future of gastronomy, and the lessons we can take from the disruptions of 2020. You’ll hear why it’s important to source food locally, and how to cultivate symbiotic relationships between chef’s and growers.
What we covered in this episode
The concept behind Fat Belly Pretzels (4:28)
How a business was born during the pandemic (6:33)
Why adapting during the pandemic came naturally (9:59)
Rethinking the industry post-pandemic (12:12)
The European history of the pretzel (15:14)
An outlook on the future of gastronomy (18:51)
The differences between working for private or fast casual restaurants and being an entrepreneur (23:26)
The connections between food and culture (29:01)
Sourcing food responsibly and working with local producers (34:20)
Simplicity and location as inspiration (36:37)
A creative collaboration of Southern American, African, and Chinese influences (43:26)
Nashville foodie hotspots you should add to your list
How kitchens have become better with inclusion (51:08)
Foraged flavors of the south (53:48)
Series of rapid-fire questions
Links to other episodes in Nashville
Conversation with Chef Matt Bolus from the 404 Kitchen
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margin: auto;
}
#gallery-1 .gallery-item {
float: left;
margin-top: 10px;
text-align: center;
width: 25%;
}
#gallery-1 img {
border: 2px solid #cfcfcf;
}
#gallery-1 .gallery-caption {
margin-left: 0;
}
/* see gallery_shortcode() in wp-includes/media.php */
Cookie – Fatbelly Pretzel
Pretzel by Chef Levon Wallace
Chocolate Pretzel Babka – Fatbelly Pretzel
Pimento Cheese Pretzel Babka by Chef Levon Wallace
Click to tweet
I decided to do what I know how to do best, which is doing something for someone else. That usually works nine times out of ten to get me out of any kind of situation.
Click To Tweet
It's that human connection, and who doesn't love a hot pretzel? It's kind of hard to get bummed out when you get a hot pretzel.
Click To Tweet
What's important to me in food are things that are handmade, homemade, simple, and good food made from real ingredients.
Click To Tweet
In the foodservice industry that's all we do is pivot. All we've ever done is adapt. You adapt and you overcome.
Click To Tweet
We went through a Renaissance period. And after the Renaissance comes the Age of Enlightenment. I'm excited for what the future of gastronomy will be, and I'm willing to accept that it may not be what it used to be, but I know that whatever it is, it will continue to inspire and grow.
Click To Tweet
Social media
Fatbelly Pretzel
Social media
Chef Levon Wallace
Links mentioned in this episode
Fatbelly Pretzel
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