The Fat Man Kevin Jenkins (Host)
Kevin has spent a number of years in the restaurant business from dishwasher to line cook to management in a major chain and has worked with everything from food costs to labor matrixes. Kevin authored a service-training manual for that chain and traveled with regional management cleanliness inspection teams. Kevin has traveled extensively around the world and has lived in four countries. These travels, his love for food, cooking and old time radio, coupled with over 16 years in radio broadcasting, led to the creation of the only LIVE radio cooking show in the country in January of 2002, Chef and the Fatman the Blue Collar Chefs, on Atlanta Georgia's 50,000 watt AM 1160 the CFO. Kevin and Executive Chef Fred Genovese have developed a line of Chef and the Fatman Love Rub and Seasonings and have also co-authored a cookbook, Chef and the Fatman the Red White and Blue Collar Cookbook released late in 2007.
Erik Holdo (Engineer/Sous Chef)
Erik began his culinary journey when his Argentinean grandmother began teaching him traditional Argentinean, Spanish and Italian cooking at an early age. Formal culinary training began in earnest in high school with the help of an associate editor for Bon Apetit Magazine, who had directly studied with Julia Child and Jacques Pepin. Throughout college, Chef Erik worked on cooking lines, until he joined the business world. Fortunately, his passion for great food of all different cultures was not satiated and in 2004, he joined the Chef and the Fatman show. In 2012, he was named the new Executive Chef of Chef and the Fatman. He describes his current style as latin/asian fusion, having a love for both cultures, but frequently presents recipes from every corner of the US and cultures around the world.