Today we’d like to introduce you to Bri Van Scotter.
Thanks for sharing your story with us Bri. So, let’s start at the beginning and we can move on from there.
After graduating college with my degree in hand and the job, I thought I wanted. I quickly found out that the cubical life was not for me. It was then I took a part-time job in a restaurant while still working and it was there that I knew I had to pursue a career in the Culinary Arts. From then on I worked my way from hostess to pastry and every position in between. I then chose to go back to school and I went on to graduate from The Culinary Institute of America where I studied Culinary Art. With a strong love for Pastry, I headed back to school yet again and graduated from The Art Institute with a degree in Pastry Arts. From that point, I have had the wonderful opportunity to work in some of Americas finest restaurants. My passion for good, pure and organic food leads me back to my alma mater, The Art Institute where I became a culinary instructor. It was there where I got to teach and share my passion for foods and cooking.
I would take my students to local farms to gather seasonal organic protein. From there we would head back to the restaurant and I would show them how to create menus from the beautiful produce they hand pick. It was that passion of showing them how amazing organic food is. It is was that passion for organic ingredients that lead me to hunting. I want to self harvest the purest protein possible, I wanted to eliminate factory farmed proteins. I soon moved to Georgia and became an avid hunter. I became passionate about hunting my own food and knowing exactly where it came from and how it was cared for. Growing up I was a huge animal rights activist, so this certainly was a stretch for me. But to me this is how we should be eating, we should be eating food that is free of GMO’s, free of a diet that is not natural to the animal, and harvesting only older animals that have lived a happy fulfilled life. It was then I noticed a lack of creative recipes for wild game, so I created my website, Wilderness to Table, all about creating beautiful chef-inspired recipes with self-harvested wild game. This passion to seek out the purest food has also lead me to the ocean.
I now free dive and spearfish the depths of the ocean to harvest my own fish. I’ve climbed mountains, laid in fields and held my breath for minutes all to know exactly where my food came from! It was there I became a writer for Ballistic magazine where I write a column called Wild Kitchen. From there my little blog and column got picked up by a producer and was quickly turned into a television series called “Wilderness to Table” which can be found on Amazon Prime! Still wanted to share my passion for beautiful food, I became Executive Chef of Revolution in Peachtree City Georgia., Where I focus on seasonal, local and organic food. It’s my little place where I get to highlight local farmers, wild game and sustainable seafood! I currently am still going full force with Wilderness to Table and absolutely love getting to see how happy my food makes my guests at Revolution.
Overall, has it been relatively smooth? If not, what were some of the struggles along the way?
Oh, absolutely not. Being a female in a male-dominated industry(s) has been quite challenging. There’s my chef life where I have been overlooked because I am a female for a male that had less talent. When I was teaching, I found it harder for me to gain the respect of fellow teachers because I was so young. In my restaurant, I struggled with the same thing as well. With hunting, I have quickly found out that both men and women have been equally hard on me, so hard that at times I wanted to give up. I wanted to throw in the towel and forget being a chef with a mission. And in this world where social media runs our lives, man that has been the hardest for me for sure! You can’t please everyone but boy do they love to say horrible things without understanding why I do what I do! I hunt only for food not for sport.
Alright – so let’s talk business. Tell us about Wilderness to Table & Revolution Restaurant – what should we know?
My company Wilderness to Table is dedicated to hunting for the purest food possible and showing how delicious wild game can be through chef-inspired dishes. But Wilderness to Table is so much more than that! It’s a lifestyle! Its all about how pure food is better for our bodies, I show how wild game helps me reach my fitness goals. I also travel extensively to get inspired and I take my followers along on my journey.
Revolution is my restaurant where I get to see my passion delight my guests. I serve only seasonal., local, organic and sustainable ingredients. Many of my dishes are inspired by my travels. But its also where I get to showcase what real food should taste like. I work non-stop with my vendors to provide only the best ingredients possible.
I’m most proud of my lil blog that quickly turned into a full-on business, Wilderness to Table. But I’m beyond proud to be the Executive Chef at Revolution as well. I love going to work and teaching my staff every day, showing them new techniques and ingredients. I love serving guest everyday and seeing them enjoy my passion for food. At my restaurant is where it all comes together in real time and I get to see the delight on peoples faces.
Any shoutouts? Who else deserves credit in this story – who has played a meaningful role?
My husband hands down! He is my rock and best friend. He has pushed me to do more things than I ever thought I could. He has always seen my potential even when I failed to see it myself. And his undying support he’s given me to fulfill my career goals has been everything to me! Without him, I would have settled for a mediocre career that I hated, he truly was the one that pushed me towards my dreams. So without him, I wouldn’t be where I am at all!
- Menu Items at Revolution range from $10-38
- Address: Revolution
361 Peachtree City GA 30269
- Website: www.wildernesstotable.com
- Phone: 17142635149
- Email: firstname.lastname@example.org
Emilee Mier, Bryan Miner