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Branden Joshua Lewis

@bjoshl

3.2K

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2024

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Tasting the world one cuisine at a time. I’m a chef, doctor, dad, foodie + friend. Check out my Culinary Sustainability classes @ JWU in Providence RI

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@sandorkraut and @larderdelicatessen IN THE HOUSE for our @jwufoodinnovation FIT Symposium this week!

#FermentKing #BubbleTrouble #SustainableChefs by @bjoshl

Garage Update Part 3:

Been awhile since my last garage post... Work has just been way too busy. There’s only been a couple days I’ve had off since returning from my conference trip.

With the continued morning frosts I’ve been feeling the pressure to get a number of key tasks done before it gets too cold: cement work, masonry work, asphalt work, trim paint, and finishing moving that damn stone wall back 3’ before the dirt freezes! Things are starting to take shape though. Only a few feet of wall left and reinstalled landscaping is mostly done, the jeep fits, and doors arrive next week! by @bjoshl

Let’s a go! by @bjoshl

Amazing trip out to @whiterockfarmsri with our #SustainableChefs learning the ins and outs of a high-quality boutique grass fed beef operation. TLC every step of the way.

Thanks for joining us Chef @skydaddygttr34 !!

Menu: Braised Grass-fed Beef Tostadas at Sunset. You can’t beat it.

@jwufoodinnovation @jwuculinarysustainability #GrassFedBeef by @bjoshl

Some random shots from @lady.chaga ‘s @sporeprints Foraging Certification course this past weekend @jwufoodinnovation .

@jwuculinarysustainability students, masters students, faculty, and alumni attended the course together to earn their foraging licenses!

The study materials and exam are no walk in the park. We’re so proud of everyone who participated in this amazing opportunity!

#SustainableChefs #Foraging by @bjoshl

A beautiful day for a Food Systems Journeys trip to @bluffhillcoveoysters where our students were taught the ins and outs of oyster farming. What amazing team and aquaculture operation Nick, Rose and the team have. Thank you for sharing it with our students!

Harvest, management, ideal market indicators, %uglies, sorting, food safety, shucking, sorting, processing, and gaggers (ask Jack and Lucas!) were just some of the takeaways from this incredible experience.

#FoodSystemsJourneys @jwufoodinnovation @jwuculinarysustainability class with @bjoshl #LocalSustainable #BuckAShuck by @bjoshl

Shots from @bjoshl ‘s SFS1001 Intro to Food Systems course visit to @southsideclt CITY FARM to hear from longtime farm manager Rich Pederson and team. An oasis amongst the city sprawl, this urban farm has so much to teach us about community, food sovereignty, soil health, sustainability, and food justice. 🙌

@jwuculinarysustainability @jwufoodinnovation by @bjoshl

Spent the day judging Smoketober BBQ at @thelastresortri with some of the best chefs around 🔥

Big thanks to @sfdlocal2050 for hosting another amazing year!

#ChefsDoingChefThings #BBQ #Smoketoberfest #SmithfieldRI by @bjoshl

And that’s a wrap!

Segment 1 of Global à la Carte has crossed the finish line. What a great group of students!

Next up: segment 2…

@jwufoodinnovation #JWUWorks by @bjoshl

Nishiki Market eats

Dotonbori lights and bites (a little too busy for me)

Osaka streets hole in the wall Izakayas (LOVE)

Sushi counter for two

Wrapping up this Japan thing quick in order to get back to work, but trust us @neathpal and I will be back!!! by @bjoshl

Soba with the king!

Absolutely outstanding private dining experience by Akiya at his legendary Juugo Soba restaurant in Kyoto.

@15_soba Grows his own buckwheat. Makes his own soba. Curates a dining experience you’ll never forget.

@neathpal by @bjoshl

Gyudon breakfast

Nishiki Market eats and drinks

Tenmangu Shrine

Pontocho Alley for more eats and drinks

23,000 + steps before dark. 😂

(56,000+ whole weekend. 😓 ) by @bjoshl