Communal Table Podcast: Matt Jennings
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.
Links and Resources
Learn: Full Heart Hospitality
Visit: Red Barn Kitchen
Follow: @matthewjennings
Shop: Healthy Living Market
Read: Get Off Your Phone and Go to Your Neighborhood Restaurant
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Previous episode: Sommelier and activist Vinny Eng talks mutual aid, empathy, and the art of hugging trees.
