508: Danielle Leoni on Serving up Good Food.
Committing to sustainable resourcing and zero waste, while supporting local agriculture.
In This Podcast:
How do you go from teaching yoga with no culinary experience to a culinary leader implementing sustainable change within our food system? When Danielle Leoni jumped into fine cuisine, her journey was shaped by her patrons inquiring where the food was sourced. She soon discovered the true cost of inexpensive food and is now actively engaged in the good food fight and influencing traceable sourcing. This episode will inspire everyone to follow their dreams and live their values!
Chef Danielle is the Executive Chef & Owner of The Breadfruit & Rum Bar in Phoenix, Arizona. Hailed as a champion of sustainability and green restaurant innovation, Chef Danielle has distinguished herself with an avant-garde approach to blending the best of the southwest with the tropical traditions of Jamaica. She has explored the islands of the Caribbean and immersed herself in seaside food cultures with a keen eye on responsible fishing practices. Under her stewardship, The Breadfruit and Rum Bar has introduced an entirely new cuisine to Arizona while redefining perceptions of tropical and green dining.
Listen in and learn about:
- Transitioning from being a vegan yoga teacher with no culinary training to a renowned executive chef
- How the best way to mend a broken food system is to be actively engaged
- The true cost of buying inexpensive food
- How chef’s bridge the gap between the farmers and the community, and they should choose their farms responsibly
- Teaching people to eat better in a fun way
- The importance of understanding where you food comes from and their growing practices
- How the public and community can change the big suppliers by questioning their sourcing and practices
- Danielle’s James Beard Fellowship for Women in Entrepreneurial Leadership
- Following your dreams even when you have no experience
- Her Big Marble Organics carbonated beverage company
- The importance of traceable food that you can follow back to the source
- The good food fight and how she is influencing other chefs for sustainable practices
As well as:
Her failure – When they opened the restaurant the business model was a failure, and they had to reinvent themselves.
Her success – Redefining what success is.
Her drive – Knowing that she has infinite possibilities to help herself and others.
Her advice – Make good choices in your life and follow your values and what nurtures you every day.
Danielle’s Book recommendations*:In Defense of Food: An Eater’s Manifesto by Michael Pollan
How to reach Danielle:
Instagram: the breadfruit
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