#24: Andrew Wilkinson (Chef) - The role of chefs in the future of seaweed, bringing sustainable and healthy meals to America's schools.

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Andrew Wilkinson is Seafood Specialist and Chef Director of Research and Development at North Coast Seafoods. 

He is a chef with a deep love for fresh ingredients and a passion for creating exciting, delicious food for people to enjoy every day. He developed this passion from a young age, working on the lobster docks in Maine and watching his mother cook traditional New England meals. Wilkinson is a graduate of the prestigious Culinary Institute of America (CIA) and has extensive international experience, having worked in Germany and Japan. He has also served on the US Culinary Olympic Team. Throughout his career, Wilkinson has worked as a chef and partner at Skipjack's Restaurant Group and as the executive chef of the Rainbow Room in New York City. Currently, he is on a mission to promote healthy eating for children by introducing sustainable seafood options, including seaweed, to school menus. He believes that seaweed is a healthy and underutilized ingredient, and is always looking for innovative ways to incorporate it into his dishes. 

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00:00 - Intro

00:18 - Chef Andrew Wilkinson's Background

00:51 - Availability of Episode on Video

01:24 - How the Host and Andrew Met

02:03 - The Role of Chefs at Kelp Conferences

03:06 - Andrew's First Encounter with Seaweed

04:13 - Andrew's Mission with North Coast Seafoods

05:20 - The Turning Point for Andrew's Kelp Journey

06:43 - Andrew's Previous Work with Non-Mainstream Ingredients

08:49 - The Plan for Kelp Development During COVID

11:09 - Making Kelp the Centre of the Plate

13:52 - The Development Process for Kelp Products

15:14 - The Importance of Making Kelp Centre of Plate

16:39 - Team Involvement in Kelp Product Development

18:10 - Lessons Learned from Product Development Phase

19:57 - Choosing the Burger as the Main Product

20:50 - The Formula for Kelp Meatballs and Burgers

22:29 - The Role of Schools in Kelp Product Adoption

24:08 - The Story Behind Choosing the Burger

25:01 - Differences in Formulas for School Products

26:29 - Challenges of Working with Schools

27:59 - Regulations Around Using Kelp in Food

30:29 - The Role of Taste, Health, and Environment in Product Success

32:12 - The Role of Chefs in Championing Seaweed

35:40 - The Importance of Storytelling in Marketing Seaweed

37:09 - Educational Collaboration in Schools

39:57 - The Impact of the Green Plate Club

42:33 - The Future of Kelp Products and Education

44:01 - The Role of Chefs in Seaweed Innovation

46:16 - The Importance of Marketing and Storytelling

49:09 - Andrew's Future Plans and Ambitions

52:08 - Potential for Other Underutilized Seaweed Species

54:43 - Closing Remarks and Invitation to Try Kelp Meatballs