Together we will discover our food systems from seed to table through the eyes of our guests, chefs, ranchers, food scientists, farmers & many more. This show will deliver kitchen confidence to all the “Flavor Chasers” 360 degrees food education. Reigniting all the green thumbs of foodies, culinarians & gardening enthusiasts
Ryan is a third-generation culinarian from Los Angeles, whose culinary journey has been nothing short of extraordinary. After graduating from Le Cordon Bleu, I’ve spent the last 15 years feeding thousands, from catering and craft services for TV and film to serving as a private chef to some of the most acclaimed celebrities in entertainment. I also recently launched Terra Chef Academy, the first STEAM-focused education company dedicated to 360 food security, and an operations strategist at Feed the Need LA.
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Together we will discover our food systems from seed to table through the eyes of our guests, chefs, ranchers, food scientists, farmers & many more. This show will deliver kitchen confidence to all the “Flavor Chasers” 360 degrees food education. Reigniting all the green thumbs of foodies, culinarians & gardening enthusiasts
Ryan is a third-generation culinarian from Los Angeles, whose culinary journey has been nothing short of extraordinary. After graduating from Le Cordon Bleu, I’ve spent the last 15 years feeding thousands, from catering and craft services for TV and film to serving as a private chef to some of the most acclaimed celebrities in entertainment. I also recently launched Terra Chef Academy, the first STEAM-focused education company dedicated to 360 food security, and an operations strategist at Feed the Need LA.
Jeremiah Bryant raised in kitchens as a young adult, cutting his teeth on the early flavor boom of southern California. We learn the path of chaos in the restaurant world, how to find balance working long hours, partying, & living the chef life.
In this first episode of the Soul to Table Podcast, Chef Ryan Lacy interviews Thom Curry of Temecula Olive Oil Company, who discusses the establishment of his olive oil business over 22 years. Thom and his wife, initially in the wine industry, saw an opportunity in olive oil, planting 32 olive varieties on their 26-acre property. They produce 30,000 gallons of olive oil annually, using innovative methods like a mobile mill. Thom highlights the health benefits of olive oil, the resilience of olive trees to climate changes, and their sustainable practices, including upcycling and community engagement. They also host events with chefs and are involved in educational programs with local high schools.
Together we will discover our food systems from seed to table through the eyes of our guests, chefs, ranchers, food scientists, farmers & many more. This show will deliver kitchen confidence to all the “Flavor Chasers” 360 degrees food education. Reigniting all the green thumbs of foodies, culinarians & gardening enthusiasts
Ryan is a third-generation culinarian from Los Angeles, whose culinary journey has been nothing short of extraordinary. After graduating from Le Cordon Bleu, I’ve spent the last 15 years feeding thousands, from catering and craft services for TV and film to serving as a private chef to some of the most acclaimed celebrities in entertainment. I also recently launched Terra Chef Academy, the first STEAM-focused education company dedicated to 360 food security, and an operations strategist at Feed the Need LA.
