Episode 63
Navigating the New Normal
Chef Brittani Ratcliff is back to discuss her point of view on the current state of college and university foodservice. She details her experiences transitioning from sous chef to executive chef at Morehead State University. We also dive into everything from growing microgreens to working through the variety of challenges facing the industry.
Plus, we leave plenty of time to discuss Halloween, Chef Brittani’s favorite holiday
Be sure to follow Chef Rich and Justin on Twitter at @ChefRrupp and @jupehr.
Episode Notes
1:17 – The history of the right-hand man
2:27 – Chef Brittani Ratcliff is back!
3:54 – Candy corn
6:53 – Go-to Halloween candy
10:26 – Chef Rich’s trick or treat story
12:29 – Root vegetables and Halloween
15:04 – Tips for roasting pumpkin seeds
16:20 – Eatin’ pumpkins vs. carvin’ pumpkins
17:11 – Rotisserie ovens
18:53 – Chef Brittani joins the show
19:43 – Halloween year-round
21:38 – Getting married on Halloween
22:37 – Catering your own wedding
26:12 – Appalachian folklore
27:07 – Chef Brittani’s new job
28:54 – Growing microgreens
37:24 – Sourcing challenges
39:48 – The return of students
42:53 – Managing catering
45:16 – Handling a shorthanded staff
50:02 – Special Halloween menu
55:04 – Charcoal ice cream
57:00 – Moonshine
1:04:03 – Chef Brittani’s inspirational quote
1:05:45 – Nate’s Notes
1:07:51 – Outro
Podcast Episodes
From Kentucky to Hell’s Kitchen
Chef Brittani Ratcliff joins Chef Rich and Justin on the show this week. She talks about the lessons she has learned on her culinary journey, discusses her experiences as a sous chef at Morehead State University, and gives us an inside look at what it’s like to cook on a reality T.V. show.
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