From Division 1 College Football to Foie Gras | Choppin’ It Up series | Chef Bailey Johnson | San Francisco CA

In this segment we discuss football, food, adversity, novel opportunities, and new ventures. Chef Bailey, alumnus of Iowa State University and the Culinary Institute of America, provides insight on what it takes to go from a collegiate football player to a professional kitchen. Cultivating new skills along your journey through life is both an art and a science. He shares some perspective on what it takes to get the lessons learned on the football field, cooking on the line, and in life.