Settle in for a captivating journey on 'The Truth in This Art' podcast, led by your host, Rob Lee. For today’s episode, our guest is Spike Gjerde, an award-winning chef with a distinctive Midwestern ethos, who has left an indelible mark on Baltimore's culinary scene. Hailing from Iowa farm country, Gjerde's deep ties with local farmers and fishermen enrich his Baltimore restaurants, notably Woodberry Kitchen, Artifact Coffee, and Grand Cru. His reverence for regional ingredients garnered him the James Beard Foundation's mid-Atlantic Best Chef accolade in 2015. With academic roots in philosophy and Chinese studies, Gjerde transitioned into the culinary world, co-founding Spike and Charlie's with his brother in 1991, cementing his enduring influence on Baltimore's vibrant dining landscape.In this talk, we navigate through:Spike Gjerde's culinary journey from a young age, delving into how his lifelong passion for food and restaurants has shaped his impactful career.The philosophy driving Spike Gjerde's culinary creations, exploring his dedication to sustainability and the use of locally sourced ingredients that nourish both people and the planet.A thought-provoking discussion about Baltimore's dining landscape, where we examine Spike's vision for a diverse and vibrant culinary scene that celebrates individuality over uniformity.The essence of Spike Gjerde's culinary artistry, as we dive into his signature dish—an insight into the heart of Woodberry Kitchen's cooking style, showcased through a simple yet flavorful deboned chicken.Spike's unique perspective on his culinary identity, focusing on the journey of inquiry and exploration rather than the traditional "chef" title, offering a fresh take on his continuous growth and learning.Spike Gjerde's exciting plans for the future, exploring his commitment to reopening Woodberry Kitchen with a renewed emphasis on community support, local growers, and equitable wages, shaping a vibrant culinary destination.Spike discusses his passion for food and restaurants. He shares how his fascination with food began at a young age and his journey in the culinary industry. Gjerde emphasizes the importance of sustainable and locally sourced ingredients in his cooking philosophy. He also discusses the evolving dining scene in Baltimore and the need for independent restaurants with a unique point of view. Gjerde shares his signature dish, a deboned chicken cooked in a cast iron pan, and his dislike for the term "chef." He concludes by discussing his plans for the future, including reopening Woodberry Kitchen and focusing on events.Mentioned in this episode:Woodberry KitchenPhotograph by Stephen Voss🎧🌟 Don't forget to rate and review this episode to support the best in podcasting! 🌟🎧 Host: Rob LeeMusic: Original music by Daniel Alexis Music with additional music from Chipzard and TeTresSeis. Production:Produced by Rob Lee & Daniel AlexisEdited by Daniel AlexisShow Notes courtesy of Rob Lee and TransistorPhotos:Rob Lee photos by Vicente Martin for The Truth In This Art and Contrarian Aquarian Media.Guest photos courtesy of the guest, unless otherwise noted.Support the podcast The Truth In This Art Podcast Fractured Atlas (Fundraising): https://www.fracturedatlas.orgThe Truth In This Art Podcast Bluesky: https://bsky.app/profile/thetruthinthisart.bsky.socialThe Truth In This Art Podcast Instagram: https://www.instagram.com/truthinthisart/?hl=enThe Truth In This Art Podcast Website: https://www.thetruthinthisart.com/The Truth In This Art Podcast Shop: Merch from Redbubble ★ Support this podcast ★