How Chef JJ Johnson Uses Rice to Connect Cultures at Fieldtrip
Introducing Chef JJ Johnson, a renowned chef, owner, and cookbook author, who is revolutionizing the fast-casual dining scene with his innovative restaurant, Fieldtrip. Chef JJ, a CIA-trained chef with a background in fine dining, decided to break the mold by creating a community-driven rice bowl concept that highlights the global significance of rice. At Fieldtrip, he uses rice as a canvas to craft diverse and inspiring dishes, showcasing flavors from around the world. In our conversation, we delve into the cultural importance of rice, Chef JJ's recent expansion to the Atlantis Hotel in the Bahamas, and the vital role of fostering a positive company culture.
(00:00:00) Introduction
(00:07:41) Chef JJ Johnson's Culinary Journey
(00:13:00) Heritage and Inspiration
(00:24:17) Writing a Cook Book about Rice & Glen Roberts Inspiration
(00:31:39) Background before Feildtrip & Building a Fast Casual Brand
(00:45:18) Choosing Harlem: A Personal and Strategic Decision
(00:49:50) Exploring types of Rice around the World
(00:58:30) Expanding Fieldtrip to Atlantis
(01:04:30) 5 Year Plan for Fieldtrip
(01:12:02) JJ's Cookbooks
(01:17:24)The Importance of Company Culture
(01:21:39) Conclusion and Final Thoughts
A huge shout out to our sponsor, Singer Equipment for their unwavering support, which allows us to be able to bring these conversations to you. Check out their website for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful.
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