7: From World Famous Chef To Small-Scale Farmer | David McMillan

In this episode we chat with David McMillan, chef, author, and co-founder of the famous Joe Beef restaurant in Montreal. David left the restaurant business in 2021 and now resides and works on his small farm, Hayfield Farm, where he is re-discovering the ‘art of living’ in the countryside. In this wide-ranging and colorful conversation we explore the power of cooking with homegrown foods, how social media is hurting regional cuisine, viticulture & natural wines, traditional French food culture, and how David has found true happiness in his new life on the farm.

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Timestamps

[4:52] Intro

[5:44] Chef's relationship with farmers

[10:49] David's background working in french kitchens

[12:25] The famed Bresse chicken

[17:27] The story of Joe Beef

[23:55] The art of living - from city chef to countryside farmer

[26:15] The joys and challenges of growing grapes and making wine

[42:16] Deer overpopulation and wild game in restaurants

[55:52] Natural wine deep dive

[57:14] Why has the craft beer movement not embraced organic agriculture?

[1:25:54] Why David is cooking the best food of his career right now at home on his farm

[1:31:23] History of food and the bread of ancient Rome

[1:32:49] Are we losing precious things in our modern culture?

[1:42:23] Is social media ruining regional cuisine?

[1:53:52] Importance of home cooking

[1:57:37] Anthony Bourdain - kitchen culture - Gen-Z vs Gen-X

[2:08:15] Finding happiness on the farm

[2:11:20] New book and TV show in the works (World's oldest restaurants?!)

[2:20:32] A History Of Food by Maguelonne Toussaint-Samat

[2:20:56] Nothing If Not Critical: Selected Essays on Art and Artists by Robert Hughes

[2:23:49] The mystery of David's grandmother's toast

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