In this captivating episode of Chef Journeys,

Simon Zatyrka engages in an insightful conversation with Chef Seth Fernald, the

resident chef of Oxbow Farm and Conservation Center in Carnation, Washington.

The episode unfolds as Seth shares the remarkable story of his culinary

journey, from humble beginnings as a dishwasher to becoming a passionate

advocate for the farm-to-table movement.

Seth's culinary odyssey commences at the age of

sixteen, working as a dishwasher in a bar and grill, eventually navigating

through various kitchen roles.

The transformative influence of culinary

education at Johnson and Wales sparks Seth's passion for fine dining, fueled by

conceptual menus and inspiration from The French Laundry Cookbook.

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