30 Under 30: Futurist Foodies

Few things in life incite as much excitement and passion as food. Sure, we need it to survive and it’s part of our everyday lives, but a well-cooked meal can create a memory that will last a lifetime. A single dish can make or break a restaurant. And a lone ingredient can turn a struggling farm into a successful one. From the land where it’s grown to the shelves that stock it, food is a force far greater than many people care to imagine. Once it arrives on our plates, we often fail to consider the farmer who grew our vegetables, the baker who kneaded our bread, the chef who labored over our perfect sauce, the communities of people who work the land and deliver the goods, the activists who fight to keep our food supply and farmers safe, and the writers, photographers, and bloggers who use their public forum to demand better food, better options, and better practices. It’s easy to forget the countless hours and lives it requires for that plate to arrive in front of you when every bite tastes better than the last. But we found 30 young Americans who not only never forget, but make it a point to make sure you don't forget, either. They’re chefs, bloggers, farmers, activists, and educators who are just as passionate about delicious food as they are about its sustainability and safe cultivation. So go to the kitchen and make yourself a tasty snack, then treat yourself to our inspiring (and scrumptious) list of Futurist Foodies. Bon appetit!

Name: Kevin Gillespie
Location: Atlanta
Age: 28
Food Business: Woodfire Grill
Position: Executive chef and co-owner
Website: www.woodfiregrill.com

Executive chef and co-owner of Woodfire Grill Kevin Gillespie is committed to serving fresh and delicious dishes. He advertises the foods in season on the homepage of his restaurant’s website and changes the menus daily to feature local ingredients at their peak, from 18 farms that practice sustainable agriculture. WoodFire Grill has received many accolades for its support of sustainable food systems as well as its high quality and high-class menu items. Gillespie’s also received attention as a contestant on season six of Bravo’s Top Chef. The celebrity attention hasn’t gone to his head though — Gillespie makes the integrity of his food his top priority.

When and why did you first get into the food business?
“As a child, I was interested in cooking, thanks to my Granny. My parents supported that interest. I got a scholarship to culinary school and started right after high school. While in school, I decided to work at the best place I knew, the Ritz-Carlton. That experience really helped me grow a lot.”

What makes the food industry unique from other fields of work?
“There’s more individuality allowed in the food business. It’s an extremely expressive and creative field. It’s also an industry of instant gratification — you pretty much know right away if your customers are happy.”

What do you enjoy most about your work?
“My work is my direct creative outlet. I can see my ideas come to fruition every day. I can morph and change all the time.”

What advice can you give readers who are interested in supporting local and sustainable agriculture?
“Every person is capable of making a difference. It may not seem like it, but one person really can make a difference. Build a personal relationship with a farmer. Join a co-op. Shop at your local farmers market. It’s really a welcoming community.”

If you could describe your style with three words, what would they be and why?
“Restraint, because less is more. If you are using high quality ingredients, don’t ruin them. Intense, because I want my food to be purposeful and flavor-focused.
Understated, I don’t want to hit anyone over the head with my flavors, I prefer to use more subtlety.”

Most recently, the trends have been to eat locally and sustainably, and gourmet cupcakes and doughnuts were also a big hit. What upcoming trends can we look forward to next?
“Pop-up restaurants and food trucks seem to be the new trend. I think this is because restaurant overhead is so staggering. This gives chefs and operators the chance to serve high quality food everyday. I think it’s great.”

We’ve heard that many folks in the food biz don’t eat nearly as well at home as they do at work. Is that true for you?
“I don’t remember the last time I ate dinner at home. I’m usually at the restaurant or I go out. When I do cook at home, it’s a simple country style because that’s what I grew up with.”

What three tools should any self-respecting home cook have in their kitchen?
“A sharp knife, a cast iron pan, a pepper grinder.”

Name: Amy Rice-Jones
Location: Pescadero, California
Age: 29
Food Business: Pie Ranch, an educational farm
Position: Production Manager
Website: www.pieranch.org

Amy Rice-Jones, production manager of Pie Ranch, wanted to know what it means to be a good steward of the Earth, so she started growing food right where she was living. Having learned the complexities involved in taking care of the land, water resources, and foods, Rice-Jones recognized a need for an educational farm. Cue Pie Ranch. Influenced by instructors at the University of California Santa Cruz Center for Agroecology and Sustainable Food Systems Apprenticeship Program, Pie Ranch not only produces ingredients for delicious pies, but also promises a slice of these pies as incentive for city youth and adults to visit the farm and learn about sustainable agriculture. Pie Farm embodies a unique blend of food producer, education center, and community staple.

What makes the food industry unique from other fields of work?
“You are working with living organisms that dictate what needs to be done and when. You can't postpone feeding the chickens or watering the carrots for a time that might work best for you. So the hours you work in this industry are always in flux and there's no putting off some tasks until the next day because the lives of animals, vegetables, fruits, and flowers depend on you.”

What do you enjoy most about your work?
“The combination of growing nutritious food and helping to grow a body of farmers/food educators that will nourish and feed other communities one day makes me love the work that I do. I also love having the luxury of eating fresh delicious produce with the seasons.”

What advice can you give readers who are interested in supporting local and sustainable agriculture?  
“I recommend that you begin developing relationships with the people who grow and make your food. When you get to know these individuals, you'll get to see the complexity of growing food in a sustainable way and thus have a greater appreciation for it. Also, don't be afraid of a few insect bites out of our produce. I like to think that the insects are letting us know that these crops are very tasty.”

If you could describe your style with three words, what would they be?
“Collaborative, Transparent, and Nurturing.”

What do you hope your customers/audience take away from your work?
“I hope that our customers and audience understand what goes into growing and making their food. I hope they have a clearer picture of what the process is for growing wheat, processing it, milling it, and turning it into a pie.”

How does your community influence your work?
“There are a number of small scale sustainable farms in the Central Coast and it’s a great support network for troubleshooting pest problems to going in on bulk orders of certain supplies together.”

Most recently, the trends have been to eat locally and sustainably, and gourmet cupcakes and doughnuts were also a big hit. What upcoming trends can we look forward to next?
“Gourmet pickles.”

What three tools should any self-respecting home cook have in their kitchen?
“A microplane zester, a sharp chef knife, and a cast iron frying pan.”