I know Todd as the meat man, so you can imagine he’s a pretty big deal at MGFD… or anywhere for that matter! There’s rarely a time I venture into the back of the house when Todd’s not there working his tail off, and he’s always patient with my curiosity about what he’s making. Whether rolling up housemade pancetta, curing and smoking bacon twice weekly in our parking lot cabinet, or breaking down gorgeous Fudge Farms pork chops as pictured above, he’s carved out an important place for himself in the kitchen and is a wealth of butchering knowledge. Of course, that’s not all he is. I’ve been looking forward to this Q&A for a while now. Please enjoy learning more about Todd, too, below.
Name as appears on government-issued ID: Todd Mitchell Webster
First day at MGFD: I believe it was June 8th, I was hired by Hedy because they needed a plater in Pastry and I had no experience on the line. Hedy gave me a chance to prove myself.
Childhood ambition: I have always wanted to be an actor. I have some credits on IMDB and I did stand-up comedy for a few years. Also a little known fact is that I studied at the ballet conservatory on a scholarship.
First job: Washing dishes at Sambo’s, a Denny’s like restaurant in Winter Haven, FL where my mother was a server.
Favorite dish at MGFD: Me and my whole family are suckers for the pig ears, My wife and daughter make me bring them home to them from time to time.
Most popular food prepared in your home: Since I work 70+ Hours per week anything I cook is their favorite. But my wife is very fond of linguine with clam sauce. I start it with bacon and use clams and tail on shrimp lots of butter and white wine, I top it with picked cilantro.
Wildest food ever eaten: Marine Corps MRE’s (Meals Ready to Eat)…they were the worst and came in flavors and smells determined to make you wretch.
Favorite beverage at MGFD: Samuel Smith Taddy Porter. I am going through a dark beer phase and love all things Dunkel.
Proudest moment: I have a few proudest moments. The day I graduated Marine Corps Boot Camp on Parris Island. Each day of the births of my three children and the day Chef Michael promoted me to Sous Chef. LOL
Biggest challenge: I have a temper that I work hard to keep in check, balancing work and family and Getting Chef Michael to promote me to Sous Chef. LOL
Perfect day: Any day spent with my family is perfect. We pack so much into the short time we have that I am exhausted in a good way.
Favorite place: I know how this sounds, but my wife’s favorite place to eat is Michael’s and Aromas del Peru in Kendall.
Indulgence: Ice cream (especially hedy’s bacon maple pecan and coffee toffee) and whiskey. Not particularly in that order.
Inspirations: My family.
My life: Would make a great movie.