The next generation of culinary artisans are changing up the industry. These artisans have a whole new approach to reaching and satisfying the next generation consumer. In this podcast we will explore chefs and artisans from around the world diving into their story and passion.

In this episode of Chef AF, Pepe talks with Executive Chef Jeremy Shelton of Verde, located at the Pérez Art Museum Miami, to discuss his early passion for comfort food, menu innovation, and a new recipe that is a fresh take on an old classic.

When Pepe asks Shelton why he decided to cook for a living, he shares that cooking is important to him and it's something that he has always wanted to do. He talks about spending a lot of time as a child in the kitchen, watching the great cooks in his family preparing dishes and enjoying meals together. He says, “I think food has always been something that's been a value to me, that kind of helps to bring people together and I think that's incredibly important and it's just something that I was always drawn to.”

Shelton talks about his Southern roots and growing up in Florida. He shares fond memories of comfort foods like Grandpa’s pancakes on Sunday mornings, and a favorite stew, pinto beans and Ham Hocks served with butter and horseradish. He says, “For some reason it's like one of the most comforting things in the world to me. He adds that he still makes the dish from time to time, although not as often as he’d like to.

Pepe and Shelton chat about his culinary training and experience. Shelton reveals that he actually started in the industry at 16 years old as a dishwasher and slowly worked his way up to line cook. After turning 18 and completing high school, Shelton tells Pepe that he moved to Miami and attended Johnson & Wales. He talks about the years following culinary school being filled with a wide range of opportunities, and working at several prominent restaurants in the Miami area. He talks about a short stint in DC, which he recalls was, “a nice chance of pace”, before returning to Florida, initially to Palm Beach, where he helped run several high volume operations and partnered in a fast casual concept before landing back in Miami, joining the Constellation Culinary team and running Verde at the Pérez Art Museum Miami.

When asked about the menu offerings at Verde, Shelton talks about using seasonal ingredients and working with local farmers and distributors whenever possible. He shares that the restaurant recently decided to do what he calls, “a major overhaul of the menu”, by changing about 75% of the dishes. He says that while the new menu “took a more Mediterranean approach”, he is also quick to point out that the menu features treasured dishes from the previous menus as well. He says, “There are certain things that are on our menu that will never change based on, you know, the history of the restaurant and its relationship with the museum.” He adds, “There's certain things that are ‘the untouchables’ so to speak. But those are all very, very good dishes. So, it's not really something that needs to change.”

To hear Shelton talk about the importance of being able to pivot, solving labor shortages, and the positive change happening due to Covid, check out the episode of Chef AF “It’s All Food” or you can listen at iTunes Now!