Most bands have had days when they travel from gig to gig in an old VW camper van or something similar. There are long days in close quarters, grabbing meals when and where they can.
But when a band hits the big time, it’s a much different story. Strings of buses and tractor trailers move from show to show and all those folks have to eat. With hundreds of people to feed, you can’t just pull into a Denny’s and expect everyone to get a seat and be back on the road in an hour. A full kitchen and chefs travel with the bands, making sure there are three meals a day, including snacks.
Richard Jones, now executive chef at Green Door Gourmet, has spent many years catering for bands, many of them the top names in the business. In this episode Richard talks about what it’s like on the road and how he uses food and the dining area to create a place of comfort to those who work long, strenuous hours. Listen in. This one goes to 11.