Welcome to the Cutting Onions Podcast! Please enjoy my conversation with Chef Jeremy Barlow. Jeremy has been an innovative force in Nashville's chef scene for over 18 years and has several amazing concepts including Tayst and Sloco.

Jeremy has also been a champion of food sustainability and creating accountability around sourcing and how the supply chain is managed. He walks us through the evolution of the food system. As he says, everything happens around the table. I loved hearing about what Jeremy has been doing in Nashville over the last several years!

We had an amazing conversation that covered a wide range of topics including:

- The magic formula of pop ups and how they work

- Are events worth it?

- Finding efficiencies in the QSR segment and combine it with the fine dining world to define what the next food system will be

- Why food policy matters

- And his exciting new concept, Fryce Cream, which has been in development on 12 South in Nashville and has already gotten rave reviews!

You do not want to miss this inspired conversation! He also tells a hilarious story about putting pork belly on the menu about two years before it was trendy to do so and he couldn't sell it! Now of course it is everywhere!

You can find Jeremy on Instagram as well! Check out his channels:

@slocosammies
@the_green_tayst
@frycecream