Snail by Snail: Chef Aaron Adams
This interview with Chef Aaron Adams was initiated by a fellow board member who said you need to interview Aaron Adams. I jotted his name down in Evernote (although to be honest, the note said Erin Adams Farm Spirit) and a couple days later I got a text with the contact info and we set a date for the interview. Then, I started to research…
I quickly learned that Chef Aaron is the man behind Farm Spirit which was named by Travel and Leisure as the Best Farm to Table Restaurant in Oregon. Snail by Snail was in the big leagues.
There are many accolades surrounding Farm Spirit and rightfully so. You’ll hear in the interview the conviction, drive and chutzpah that Chef Aaron brings to his restaurant. He is a man of big opinions and living them in the world, which in my mind, is a huge and noble deed. So, to see his wonderful work receive praise is no surprise.
What did surprise me though is that behind the hyperlocal, the vegan, and the modernism, is the most simple and core desire to welcome someone to the table. This is hospitality at its best. And something I think is often forgotten in a world of celebrity chefs, Chopped and Master Chef.
After the interview, Chef Aaron and I reflected on both having grown up in Latin households. How you’d never have someone come over without feeding them. You offer something to drink. Then you offer them food. There is bounty to share and be given. As I left that afternoon, it was that warm memory of generous hospitality and care that stayed with me and in my humble opinion the heart of what Chef Aaron and his team so graciously offer at the Farm Spirit table.
Listen in to hear:
- his opinion and the problem with a Eurocentric view of food
- why cheap food= exploitation
- the key choices he made that flip the traditional restaurant model on its head
- the guiding principle at Farm Spirit
Thanks for sharing