February 06 | 6:00 pm to 8:00 pm

Real Food Real Stories

General Assembly

When:
February 6, 2020 @ 6:00 pm – 8:00 pm
2020-02-06T18:00:00-05:00
2020-02-06T20:00:00-05:00
Where:
General Assembly
Cost:
Free
Real Food Real Stories @ General Assembly

Hear from local entrepreneurs in the food scene about their paths to success, challenges faced, and how to find work that is meaningful for yourself and the community.

Ben Getz: Producer & Host of The Atlanta Foodcast, Ben has called Atlanta home for the past six years and has been a long-standing advocate for those making the city such an amazing place for eaters. His roots come from the kitchen where he learned to cook and bake from his chef parents. Keeping the spotlight on the hardest working and creative people in the industry and telling their stories is his greatest passion of all.

Jarrett Stieber: Head Chef of Little Bear, Jarrett Stieber started cooking in restaurants at age 15 and has since never looked back. After working in Atlanta kitchens for a decade, Stieber launched the pop up, ‘Eat Me Speak Me.’ For six and a half years, the temporary restaurant kept pushing and it eventually led to a brick and mortar, Little Bear, which is set to open soon in 2020.

Kevin Ouzts: Executive Chef and Owner of The Spotted Trotter Charcuterie, which opened in June 2010 after an inspirational education at The Fatted Calf and The French Laundry in Northern California. A graduate of Le Cordon Bleu and former sous chef under James Beard Award Winning Chef Linton Hopkins at Restaurant Eugene, Chef Ouzts describes The Spotted Trotter as a labor of love concentrating on “making good food the right way” by prioritizing the use of humanely-sourced proteins and sustainable ingredients from in and around the Southeast.

Nick Leahy: As the Owner and Executive Chef of Provencal-style restaurant, AIX, and adjoining wine bar, Tin Tin, Nick showcases his true passion for globally influenced, locally sourced cuisine. Paying homage to the classic French phrase, Â ce moment, or “in this moment”, chef Leahy invites all who gather at AIX & Tin Tin to embrace the Mediterranean culture of Aix-en-Provence by slowing down, experiencing joy and creating memories with loved ones, all while savoring life’s simple pleasures — many times found in cuisine. As a true champion and purveyor of the farm-to-table movement in Atlanta, chef Leahy celebrates Georgia’s small producers through his menus, allowing fresh, sustainably sourced ingredients to shine.

2020-02-06 18:00:00 2020-02-06 20:00:00 America/New_York Real Food Real Stories Hear from local entrepreneurs in the food scene about their paths to success, challenges faced, and how to find work that is meaningful for yourself and the community. Ben Getz: Producer & Host of The Atlanta Foodcast, Ben has called Atlanta home for the past six years and has been a long-standing advocate for those making the city such an amazing place for eaters. His roots come from the kitchen where he learned to cook and bake from his chef parents. Keeping the spotlight on the hardest working and creative people in the industry and telling their stories is his greatest passion of all. Jarrett Stieber: Head Chef of Little Bear, Jarrett Stieber started cooking in restaurants at age 15 and has since never looked back. After working in Atlanta kitchens for a decade, Stieber launched the pop up, ‘Eat Me Speak Me.’ For six and a half years, the temporary restaurant kept pushing and it eventually led to a brick and mortar, Little Bear, which is set to open soon in 2020. Kevin Ouzts: Executive Chef and Owner of The Spotted Trotter Charcuterie, which opened in June 2010 after an inspirational education at The Fatted Calf and The French Laundry in Northern California. A graduate of Le Cordon Bleu and former sous chef under James Beard Award Winning Chef Linton Hopkins at Restaurant Eugene, Chef Ouzts describes The Spotted Trotter as a labor of love concentrating on “making good food the right way” by prioritizing the use of humanely-sourced proteins and sustainable ingredients from in and around the Southeast. Nick Leahy: As the Owner and Executive Chef of Provencal-style restaurant, AIX, and adjoining wine bar, Tin Tin, Nick showcases his true passion for globally influenced, locally sourced cuisine. Paying homage to the classic French phrase, Â ce moment, or “in this moment”, chef Leahy invites all who gather at AIX & Tin Tin to embrace the Mediterranean culture of Aix-en-Provence by slowing down, experiencing joy and creating memories with loved ones, all while savoring life’s simple pleasures — many times found in cuisine. As a true champion and purveyor of the farm-to-table movement in Atlanta, chef Leahy celebrates Georgia’s small producers through his menus, allowing fresh, sustainably sourced ingredients to shine. General Assembly