Welcome to a brand new episode of The Beef! Joining us today is Michael Ford with Campfield’s Creole Kitchen. Tune in to hear the story of how Michael drove all the way to The Beef’s HQ to serve his incredible Boudin Balls to Andrew before we dive into Michael’s career history leading up to starting his own business. These balls were the beginning of his business, before he introduced crawfish to the menu. Hear the story of how he got started, and what motivated him to take the leap and leave his full time job to pursue his passion, before achieving some unexpected success. Find out what’s on the menu, get some recipe tips from a master in his trade, hear the story of how his passion-driven business grew from a hobby to a full time job, and find out how you can get involved!
Key Points From This Episode:
“I would wake up to go to work, I wasn’t happy. While I’m at work, ten, eleven hours a day, I’m thinking about food, what can I do to make that better.” — Michael Ford [0:11:39]
“My formal training was as a kid, knowing how it’s supposed to taste. My grandmother’s cooking, all the women in my family. If I don’t get it to taste like this, it ain’t good.” — Michael Ford [0:19:56]
“I’m cooking authentic, cajun, Creole food. Louisiana style cooking where you’ll find your crawfish etouffee, jambalaya, fried fish, pastas, red beans and rice, fried fish, whatever you want! Boudin balls, that’s a big hit.” — Michael Ford [0:35:26]
Links Mentioned in Today’s Episode:
Campfield’s Creole Kitchen Email
Campfield’s Creole Kitchen on Instagram
Campfield’s Creole Kitchen on Facebook
Please don't forget to leave us a review, subscribe to the show to get notified of new episodes, and share each episode with a friend! Thank you for your support.