I first heard about Matthew Raiford when I started my blogging adventure. We made attempts to connect, but that did not come about until last week. I think we could have talked for hours. Being with anyone who is passionate about the food industry brings the chef back out in me and there are so many subjects to cover and things to discuss. My time with Matthew was no different. He is such a presence, his knowledge of food, farming and education is vast. Coastal College is very lucky to call him the new Program Coordinator and Associate Professor of their culinary program. Lucky students too! Matthew believes in hands on teaching and feels that mistakes are always an opportunity to learn. He stresses conscious cooking and hopes to instill this art into the minds of his students.
But Matthew has other passions as well. Gilliard Farm has been in his family since 1874 when his great, great, great grandfather, Jupiter, established the farm. Now, Matthew and his sister Althea are taking the reins, so to speak, beginning sustainable farming and raising of livestock. Matthew actually went to the Center for Agroecolgy and Sustainable Food Systems in October 2011 to study for six months. He and Althea are the sixth generation to farm this land and plan to provide local organic produce to area residents. Matthew also serves on the board of trustees of the Edna Lewis Foundation and as secretary for Farms to Grow Inc. Click on the arrow below to hear Matthew talk about his plans and see some footage of the farm.
Matthew’s reputation is known far and wide. He spent time in the Washington D.C. area as a chef with Haute Catering Company who provide excellent food for the House of Representatives, the Pentagon, Embassy’s, including the Canadian Embassy, and other high ranking dignitaries and government groups. When asked to provide “Moose Milk”, not mousse as in the French dessert, but moose, as in the animal, for an event at the Canadian Embassy he scratched his head then realized “Moose Milk” is an alcoholic beverage that is a tradition among Canadians. A concoction of milk, vanilla bean ice cream, rum and coffee liqueur…..hmmmm, sounds pretty yummy to me!
His favorite position to date was as Master Chef on Little St. Simons Island where he was given carte blanche to delight the limited number of guests who frequent this private resort with his culinary creations. The clientele expects the best of local fish, seafood, produce and all the trimmings. Matthew and his talented crew did not fail to keep them coming back for more. He believes in putting ones soul into the food prepared for his clients, something I have always believed in when I cooked professionally, as well as my current cooking for friends and family. I believe you can actually taste the difference in food that is prepared by someone who really puts their essence into each dish they prepare. Our shared passion for food and serving others, could almost, that’s almost, make me consider going back into the business.
Matthew is a home town boy who has returned to Brunswick in a big way. His love of the land, of his students and staff as well as his belief in cooking from the heart will serve him and those who know him well. I’m looking forward to getting to know him better!
