Future of Agriculture Future of Agriculture 069: The Logistics of a Farm to Table Restaurant with Jack Gilmore of Jack Allens Kitchen
Jack Gilmore is the owner and head chef of the famous Jack Allen’s Kitchen in Austin, Texas. More than good food and service, Jack Allen’s Kitchen is known for being a pioneer in what we call the “Farm to Table.” According to Jack, at least 80% of every food on his menu is locally sourced. He first got into cooking when he was 15 and taught himself how to cook when he was working part time in a restaurant. By the time he was 18, he realized school wasn’t his thing so he decided to get married and start a family.
Jack knew how to cook, so he figured he could make a living out of it. He worked for other people and was able to work with incredible chefs, until he grew tired of working for someone else and decided to start his own restaurant. From cooking for a decent wage to actually owning his own restaurant chain, he has come a long way.
On today’s episode, Jack talks about how he started his restaurant business, what made him choose to buy from local farmers as much as possible, and the logistics involved in running a locally-sourced restaurant. He also his thoughts on the future generation of farmers.
“I don't tell anybody we're a 100% local, I tell them we're as local as we can be.” – Jack Gilmore
This Week on The Future of Agriculture Podcast:
- How he partnered with local farmers
- How much of his menu is influenced by the ingredients available?
- How he manages the many farmers he partners with as well as the logistics behind.
- How he plans his ingredient supply forecast with the farmers.
- How he determines which farmers to work with
- How he shows his appreciation to the farmers.
- Why he's not worried about the next generation of farmers as much as he is about next generation of chefs.
- The biggest and smallest farms he buys from.
- Is the farm to table concept still a growing concept nationwide?
- The future of the local food movement.
- How does he manage the food waste in his restaurant?
Check Out Jack Gilmore Across the Net:
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