Cole Grisham/The Noble South · The Rapport Coach

Cole Grisham/The Noble South

Per our 1on1 the other day,

asked me to put the below informations out there for a reverse-role-play type deal.

Unfortunately, ill be in the midst of running a catering order at the time of our meeting - nevertheless I still see a value in putting pen to paper and paper to keyboard - to share what might’ve played out.

My bio: I sell food to restaurants - more specifically healthy, organic, well-cared for vegetables and meats and eggs.

I’m not supplying each restaurant’s entire menu, I’m not a commercial farm, and I wouldn’t want to be. I’ve always worked farms and ranches around the US, and for a while in Spain. And, the best I can describe it is that the goal is the lifestyle.

When I finally bought my own little farm in south Alabama which began as 2-acres and is now around 7.5 - and I started raising chickens- I had no interest in selling their eggs, but a large part of my diet was and still is steak and eggs - and I wanted to know exactly what I was eating and what was going into my body.

Same with fruits and vegetables and meat (goat/chicken/duck/turkey/quail). In addition to that, I run a small kitchen- focusing heavily on healthy, organic, clean, local ingredients. I’ve always worked restaurants- every position in them and around them - I’ve learned where a lot of those pain points are, where fatigue and burnout find their way in, the cost of food waste and labor, etc - and I broker a lot of livestock sales/part of the Georgia and Alabama Cattleman’s Association - I probably know more about cattle a than the cows know about themselves

The Noble South:

An actual farm-to- table restaurant focusing heavily on local ingredients. I started selling to them several months ago.

The owners name is Chris and his head chef is Josh. Chris started and has run the Noble South since 2015 - last year the were recognized by Michelin as a true farm-to-table restaurant - which, while a cool accolade to have, only brings a lot more pressure to perform and much higher standards to be accountable to.

In addition to running a full-service restaurant, Chris owns a smaller cocktail bar, as well.

Chris’s chef, Josh creates and changes the menu. Chris is more so in charge of finding good, clean, local ingredients to bring to Josh and tell him “go make magic happen” And when searching for foods, Chris knows what to look for, how it should be grown, how it shouldn’t, what grows in what season and what doesn’t, etc

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Cole Grisham/The Noble South