Top Quality Chef: Brad Hindsley
By Mayte Almada
Photo by Isabela Elizondo
Our visiting faculty chef Brad Hindsley from Robert Morris University was nice enough as to give us five minutes of his time during the rushed preparations for the NJCU event for a quick but very informative interview.
He studied at the James Morrison University in Chicago and is the owner of Spire, a farm to fork restaurant. This concept requires high quality food products within 250 miles of the restaurant. With his great talent and know how of the United States’ food purveyors, Brad helped out with the orders of the specialty food items such as the meat and fish products for our events.
He is very meticulous with his selection process and questions his purveyors thoroughly, from how animals are raised/treated to what they are fed. He strives to visit the farms he works with in order to observe the quality.
The results so far at our events have been great with his careful selection and recommendations. He is very proud and excited to be working alongside Executive Chef Andrea Trapani to learn new things and have a great TuttoToscana experience.