Chef Rob McDaniel: Conservation-driven cuisine in the South

https://is1-ssl.mzstatic.com/image/thumb/Podcasts211/v4/b8/e3/48/b8e348ce-b547-4032-2952-1d73b4af9f67/mza_16891180741238496341.jpg/600x600bb.jpg

Afield with Christiana Roussel

SoulGrown

6 episodes

1 day ago

Through fun and thoughtful conversations, Afield features on-location, adventurous episodes hosted by outdoor enthusiast and award-winning writer Christiana Roussel. Join Christiana with her influential guests as they all share meaningful stories connected through a love for conservation and outdoors.

Nature

Science

RSS

All content for Afield with Christiana Roussel is the property of SoulGrown and is served directly from their servers with no modification, redirects, or rehosting. The podcast is not affiliated with or endorsed by Podjoint in any way.

Nature

Science

https://d3t3ozftmdmh3i.cloudfront.net/staging/podcast_uploaded_nologo/43728462/43728462-1749510308797-86e90f0302ddc.jpg

Chef Rob McDaniel: Conservation-driven cuisine in the South

Afield with Christiana Roussel

38 minutes 29 seconds

4 months ago

Chef Rob McDaniel: Conservation-driven cuisine in the South

In this episode of Afield, Christiana sits down with renowned Alabama chef and James Beard semifinalist Rob McDaniel to explore the intersections of food, faith, and conservation. Christiana shares a fun throwback picture of Chef Rob during a live-fire cooking event, after his first Birmingham restaurant, Helen has been a hit, Chef Rob is now diving deep into sustainable seafood with the launch of Bayonet—his new oyster-forward restaurant in Birmingham.

As always, this episode isn’t just about food—it’s a heartfelt conversation about connecting to the land, preserving ecosystems, and how his spirituality and Southern upbringing influence every dish.

About Chef Rob McDaniel: Rob is a six-time James Beard semifinalist and Executive Chef of Helen and Bayonet in Birmingham, AL. A graduate of Auburn University and the New England Culinary Institute, he blends Southern heritage, open-fire cooking, and a conservation-minded ethos into every dish.