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The chef and cookbook author talks sobriety, pivots, flextaurants, and how chefs can evolve.

February 26, 2021
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Matt Jennings
Credit: Michael Piazza

Chefs and restaurant workers take great care of everyone else, but often they need a little help themselves. Each week, Food & Wine senior editor Kat Kinsman talks with hospitality pros about they manage their business, brain, and body for the long haul. Is there a topic you'd like to know more about or a guest you'd love to hear from? Tell us at fwpro@foodandwine.com or tweet to Kat @kittenwithawhip, and subscribe to the weekly Food & Wine Pro newsletter so you never miss an episode. Catch up on previous episodes here.

Episode 95: Matt Jennings

The day Matt Jennings woke up on his bathroom floor, he knew something had to change, or else he'd die. Five years later, the chef, cookbook author, husband, and father is sober, happy, healthy, and on a mission to help other people in the industry find their way forward—even if it looks nothing like they'd imagined. Jennings joined Communal Table to talk about the obsessions that drove him, what "chef" means now, his hopes for the future of restaurants, and why grocery stores matter so much.

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