James Barry

Like, I don't want to fight in the kitchen.

I don't want to make something and then have someone say, well, I'm not eating that.

It's like, you're eating it.

You're eating it and you're eating it right now.

But I didn't want to fight.

And so I was like, how do I solve this?

And I just have always been, as a chef, I've never been like...

I'm not into watching chef culture.

Like I like studying cookbooks and I like learning about how people do things, but I'm not into the whole like celebrity chef thing.

I don't find that interesting.

And I'm not interested in just doing things the way that they've historically been done.

I'm interested in how do I do it where you'll eat it.

where it's flavorful, but not sacrificing health.

That's always how I've been kind of slanted.

And so that's how I looked at the problem.

And I was like, okay, wait, we already have freeze-dried powdered organ meats because they're showing up in capsules.

And we already have dried herbs, onion, garlic.

And when you make a pate, that is what you're doing.

You're combining the organs with these other flavors to offset the taste.

So I was like, why don't I make a dry pate?