#35 - Chef James Anderson of Ray Ray's Meat + Three - a podcast by Ray Chmielecki

On this episode of the Spoon Mob Podcast, Ray chats with chef/owner of Ray Ray's Hog Pit and Ray Ray's Meat + Three James "Ray Ray" Anderson about how he first got started cooking, coming up as a self taught chef, thoughts on culinary school, working as a professional photographer, opening the food cart after a few tries with brick & mortar restaurants, the original set up for Ray Ray’s back in the day, why he loves barbecue, how the food truck came to be, partnering with Ace of Cups, building smokers, the vision and concept behind starting Anderson Farms, the Esquire magazine profile, expanding Ray Ray's into Westerville, partnering with Land Grant, appearing on Triple D, the James Beard Award nomination, partnering with Nocterra Brewing, partnering with chef Matt Swint of Matija Breads, launching a drive thru pop up at the farm during covid, the stress and nerves of opening Meat & Three, bringing Bill Glover on to be the CEO of Ray Ray’s, BBQ competitions, figuring out his style of BBQ, answers the question left behind from sommelier Daniel Souder of Pleasantry, and more before taking on the “burning grill” questions! For more on chef James Anderson, Anderson Farms, Ray Ray's Hot Pit & Ray Ray's Meat + Three, visit spoonmob.com/jamesanderson and follow him on Instagram @thepigboss225, @andersonfarms_ohio, @rayrayshogpit & @rayraysmeatandthree. Visit rayrayshogpit.com for menu details, online ordering & catering/bulk orders. For all things Spoon Mob, visit spoonmob.com and make sure to follow us on Instagram (@spoonmob), Twitter (@spoonmob1), and Facebook (@spoonmob1). Audio Editing by @TrackEditPrint. Intro music by @kabbalisticvillage. Photography by @matt.wither.spoon.

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