This episode is brought to you by FultonFishMarket.Com, the most trusted name in seafood.  Visit the official website, www.fultonfishmarket.com and explore their incredible selection of seafood and let your clients experience quality that has captivated palates for generations. Use code PRIVATECHEF at checkout to get 15% off your first order. In this special episode of The Private Chef Podcast, I have the honor to interview esteemed forager chef Alan Bergo.  Chef Alan, a recipient of the James Beard award and author of the Forager Chef's Book of Flora, shares his inspiring journey into the world of foraging.  From his experience in restaurants to his online platform, Forager Chef, he has built a massive following by connecting with nature and living his passion. Tune in to learn more about the positive impact of foraging and how it can inspire your culinary endeavors. Listen to this brand new episode of The Private Chef Podcast on: Apple -  https://podcasts.apple.com/us/podcast/the-wild-harvest-a-journey-into-the-world/id1648363134?i=1000634758858 Spotify - https://open.spotify.com/episode/58C1amEZgf6OzTb0FJHnQm Youtube - https://youtu.be/UHKkhEbaXdk Connect with Chef Alan Bergo Website - https://foragerchef.com/ LinkedIn - https://www.linkedin.com/in/alan-bergo-30491847/ Instagram - https://www.instagram.com/foragerchef/?hl=en Facebook - https://www.facebook.com/Foragerchef/ Time Stamps [00:02:39] Wild and highly seasonal ingredients [00:05:29] Mentorship and passing on knowledge [00:07:46] Inspiring people in uncertain times [00:14:24] Bringing the book out into the market [00:16:42] Lyme disease struggles and recovery [00:19:50] Financial independence for chefs [00:24:05] Different streams of income [00:29:27] Building an online presence [00:33:15] Podcast fatigue and consistency [00:40:13] Freshness and quality of ingredients [00:45:29] Restaurants fighting over ingredients [00:49:05] Movement and health over a lifetime Quotes "And that's like catnip for a chef. Like we always want the new ingredient."  "Mushrooms were like my gateway, gateway drug into wild food." "Writing books is not a money making enterprise." "A book is a special key that opens doors."  "I cook in my kitchen and take pictures of food on my porch, and it supports me completely." "The other big thing for me is just the access to ingredients that are like something out of a chef's fantasy." "Oh, it's a mess. It's like the Wild West." "And I think this is, it's such an amazing step for mental health to get closer to nature and realize there are seasons for things, realize there's local abundance in certain time of the year." "Like having that level of movement in your day will put you on a different trajectory over a lifetime than somebody who is either tied up at the stovetop in the kitchen or sedated to an office chair." #privatechefpodcast #privatechef #foraging #foragerchef #chef #culinaryjourney