Levon Wallace's guest appearances

Levon Wallace

flavors unknown podcast

EATYALL: Chefs Go Behind the Scenes at Farms, hosted by Andy Chapman

Nashville Restaurant Radio

Matt Bolus

Drew Adams

Andre Natera

Jim Smith

Steve Anderson

Mark Welker

Sean Brock

Dan Kluger

Kala Ellis

Chris Shepherd

Chris Cosentino

Bryce Shuman

Ted Lee

Farmer Lee Jones

Austin Smith

OwlTail

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 questionsLinks to other episodes in NashvilleConversation with Chef Matt Bolus from the 404 Kitchen#gallery-1 {				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 PretzelPretzel by Chef Levon WallaceChocolate Pretzel Babka – Fatbelly PretzelPimento Cheese Pretzel Babka by Chef Levon WallaceClick to tweetI 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 TweetIt'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 TweetWhat's important to me in food are things that are handmade, homemade, simple, and good food made from real ingredients.				Click To TweetIn the foodservice industry that's all we do is pivot. All we've ever done is adapt. You adapt and you overcome.				Click To TweetWe 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 TweetSocial mediaFatbelly PretzelInstagramFacebookTwitterSocial mediaChef Levon WallaceInstagramTwitterFacebookLinkedinLinks mentioned in this episodeFatbelly Pretzel

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 #gallery-1 { 				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 Instagram Facebook Twitter Social media Chef Levon Wallace Instagram Twitter Facebook Linkedin Links mentioned in this episode Fatbelly Pretzel

Levon Wallace – Spread Love Like Mustard

David Cronin

Kahlil Arnold

Karl Worley

This week we are highlighting The Gulch neighborhood in Nashville. Brandon Styll and Kelly Sutton talk with Kahlil Arnold, Owner of Arnold's Country Kitchen. Karl Worley, Owner of Biscuit Love, and Za Pizza. Levon Wallace, Owner of Fat Belly Pretzel, and David Cronin, the GM of the brand new W. Hotel opening 2021 in the Gulch. --- Send in a voice message: https://podcasters.spotify.com/pod/show/brandon-styll/message

This week we are highlighting The Gulch neighborhood in Nashville. Brandon Styll and Kelly Sutton talk with Kahlil Arnold, Owner of Arnold's Country Kitchen. Karl Worley, Owner of Biscuit Love, and Za Pizza. Levon Wallace, Owner of Fat Belly Pretzel, and David Cronin, the GM of the brand new W. Hotel opening 2021 in the Gulch. --- Send in a voice message: <a href="https://podcasters.spotify.com/pod/show/brandon-styll/message" rel="nofollow" target="_blank">https://podcasters.spotify.com/pod/show/brandon-styll/message</a>

The Music City Roundup Feat. Kahlil Arnold, Karl Worley, Levon Wallace, and David Cronin

Levon Wallace has been a part of restaurants seating 40, and restaurants seating 400. Along the way, he's come to learn what the best restaurant-producer relationships look like at different scales of operations. In this episode, Andy and Levon discuss how chefs and restaurants can begin what Levon refers to as "responsible sourcing" practices: sourcing that not only puts the best ingredients in a chefs hands, but that supports farmers in an intentional, mutually beneficial way. Sourcing responsibly requires more than a "one-size-fits-all" approach, with chefs and producers must work intentionally at each level of scale. This episode lays how you can develop the right approach for your restaurant. Levon shares career-defining advice that he learned through 20 years of experience leading diverse kitchen staff. More importantly, he offers fellow chefs insight on how to foster a meaningful and sustainable life inside the restaurant and out. On top of the rich culinary advice, Levon also reveals "the working man's steak" and the three types of tacos that you've never had but need to. You can follow Levon on social media at @Levon_Wallace. Follow Eat Y'all on social media at @letseatyall, or connect with us at our website, at www.eatyall.com.

Levon Wallace has been a part of restaurants seating 40, and restaurants seating 400. Along the way, he's come to learn what the best restaurant-producer relationships look like at different scales of operations. In this episode, Andy and Levon discuss how chefs and restaurants can begin what Levon refers to as "responsible sourcing" practices: sourcing that not only puts the best ingredients in a chefs hands, but that supports farmers in an intentional, mutually beneficial way. Sourcing responsibly requires more than a "one-size-fits-all" approach, with chefs and producers must work intentionally at each level of scale. This episode lays how you can develop the right approach for your restaurant. Levon shares career-defining advice that he learned through 20 years of experience leading diverse kitchen staff. More importantly, he offers fellow chefs insight on how to foster a meaningful and sustainable life inside the restaurant and out. On top of the rich culinary advice, Levon also reveals "the working man's steak" and the three types of tacos that you've never had but need to. You can follow Levon on social media at @Levon_Wallace. Follow Eat Y'all on social media at @letseatyall, or connect with us at our website, at <a href="http://www.eatyall.com/" rel="nofollow" target="_blank">www.eatyall.com</a>.

25 - Chef Levon Wallace on How to Create Transformative Relationships with Farmers