Welcome to the latest episode of our podcast. Today on the podcast I have an interview with Chef Kenny Gilbert. Chef Kenny Gilbert is best known for his appearance on “Top Chef” Season seven, where he displayed a big personality and instantly became one of the most likable cheftestants to date. An award winning-chef and restaurateur, Gilbert’s career spans over two decades and has graced him with opportunities to travel around the world and learn the authentic techniques and flavors of global cuisines. He has always had a love of cooking. Growing up in Cleveland, but with roots in the South, his father was an avid BBQ man with his own rubs and sauces while his mother was a fantastic home cook. An entrepreneur, Gilbert launched a product line of spices in 2014, and then added on sauces in 2022. His restaurant Silkie’s Chicken & Champagne Bar in Jacksonville, Florida showcases a global take on the iconic Southern chicken and biscuits. In addition to Silkie’s, Kenny joined Grove Bay Hospitality in the Fall of 2022, where he serves as the VP of Culinary, overseeing all culinary operations. In April of 2023 Kenny released his very first cookbook, Southern Cooking, Global Flavors from Rizzoli.
Before we get started, if you’re a food or nutrition expert looking to write a cookbook and get paid for it but you’re unsure where to start, how to spend your time, or what publishers are looking for, we have a free training session that you’ll love. This training covers the three common mistakes cookbook writers make, the four steps to make your work appealing to publishers, and the best publishing path to choose if you don’t want to spend your time or money on editing, design, and printing. You can access the on-demand training by registering here. Within just 45 minutes, you’ll learn how to use your time wisely and create a cookbook platform, concept, and proposal that publishers will love.
Today on the podcast, Kenny and I talk about his journey to become a chef, the influence of his family, his work in his restaurant business, his new book and writing component recipes for plated foods.
Listen to Episode 260 below:
Things We Mention In This Episode:
Here’s How To Subscribe
I’d love for you to get notified when I release new episodes so you don’t miss any new episodes Click here to subscribe to the podcast in iTunes.
How to Leave a Review:
And, I’d love for you to leave a rating and review. I want to know what you think of the podcast and how I can make this podcast one you love to listen to and share with your friends. Plus, iTunes tells me that podcast reviews are really important and the more reviews the podcast has the easier it will be to get the podcast in front of more people, which is the ultimate goal. You can leave a review for the podcast here.
Let’s Keep The Conversation Going…
Do you have an idea for a cookbook concept? Would you like to know more about writing cookbooks? Do you collect cookbooks and want to be interviewed on the show? Comment below and share your story or visit me on Instagram which is currently my favorite way to connect