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Chef Richard Jones reveals some of the complex issues surrounding food production and consumption and shares what the future of food could be. This exciting talk explores the intersection of food,

Chef Richard Jones reveals some of the complex issues surrounding food production and consumption and shares what the future of food could be. This exciting talk explores the intersection of food, flavor, agriculture, sustainability, and technology. Richard Jones’ journey as a chef has spanned the globe. His culinary adventure began in Adelaide, South Australia where the diversity of food and wine influenced his green thumbs and flavor palate. Richard moved to Nashville in 2000 and has worked under chefs Brian Uhl, Michael Tuohy, and Sean Brock. Developing a personal chef business and catering for companies large and small led to chefing for musical artists including Sugarland, Zac Brown Band, U2 and Keith Urban for a premiere touring company. In the summer of 2012, Richard joined Green Door Gourmet as Executive Chef. This unique position was created to educate consumers, develop recipes to help CSA members better utilize produce, and further the education and encouragement of community supported agriculture in the Middle Tennessee area. Richard is helping change the face of true farm to fork dining in real time with consumers and chefs across the Nashville foodscape. This talk was given at a TEDx event using the TED conference format but independently organized by a local community. Learn more at https://www.ted.com/tedx

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Published on Nov 22, 2016

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