Interview: Chef Brody Olive, Recent Winner of the Alabama Seafood Cook-Off, On Competing in the Oyster Hangout Cook-Off in November

Interview: Chef Brody Olive, Recent Winner of the Alabama Seafood Cook-Off, On Competing in the Oyster Hangout Cook-Off in November

Make plans to treat yourself to another fantastic celebration of seafood, drink and music this November 3 & 4 at the Hangout Oyster Cook-off and Craft Beer Weekend. You can participate in cooking demonstrations and taste an incredible selection of oysters prepared by the nation’s hottest chefs including Chef Broady Olive, the 2017 Alabama Seafood Cook-Off Winner. Get your tickets now and check out our interview with him below! 

Is this your first time cooking and competing at the Oyster Cook-off and Festival and what made you want to participate this year?

No, I have only missed one year of this Kick Ass oyster party!!

What will you be cooking?

We will have three different categories we have to cook: Rockefeller, Cajun, and Create your own (Raw Application).

@jbrodyo #nationaloysterday

Have you been scoping out any of your competitors?

Nah, that takes away from our time preparing for this event. We do look forward seeing all of our local and regional chef buds for sure!!

What makes for the best oyster?

Nice salinity, meaty, well shucked, Ice cold beer, and sand between your toes!

What do you look forward to most at the festival?

The people! Look forward to seeing all wonderful guests of the festival! Some know who we are and some do not. It allows us to show off what we do at the restaurant. (Voyagers – Perdido Beach Resort in Orange Beach, AL) 

Any favorite restaurants and chef’s food you can’t wait to try?

Honestly, we as a team are super busy during the event, it makes it difficult to get around and taste. We look to the teams that are stationed by us and do a little oyster swapping then! The chef demos at OCO are always outstanding.

When and how did you decide to become chef?

I began cooking at young age. A large family means lots of crazy times in and around the kitchen! I started washing dishes at Cracker Barrel at 15 years old and moved on to another independent restaurant shortly after. It was this next stop I found my passion for food. My chef at the time pushed me to progress and ultimately go onto culinary school.

@jbrodyo Oyster princess! Little smoked tomato oyster for my Bay.

Who were the biggest inspirations for your career?

My family! My wife Nicole for putting up with the crazy schedule! My grands who always let us play with food, for example molding false teeth out of watermelon rind! My inspirations are the farmers, fishermen, and women! They are the ones that deserve lots of praise, without them there would be no me.

What is your most memorable restaurant experience?

Au Cheval, Marrow Bones and Burgers!!

Favorite music to listen to while you cook?

Parliament!! Everyone can get down with some funk.

What’s the first dish a home cook should master?

I think simple sauces, beurre blancs, hollandaise ect. They are super easy and can really elevate simple meals.

What are your top three US cities for food?

New Orleans, Birmingham, Chicago.

Favorite food to cook with that comes in a can?

Campbell’s tomato soup with a grilled cheese.

One junk food you know you could never give up?

Ice Cream, I am sucker for any type ice cream!!

What was your favorite food to eat as a kid?

Anything Breakfast. I loved and still do love a great simple breakfast.

What condiment do you always have in your fridge?

Dukes Mayo!

What’s the best thing to eat that’s deep fried?

Is this a real question!!! All Southern, Buttermilk battered, FRIED CHICKEN…

Finally for Battered and Brewed, If you could eat or have a drink with one person dead or alive, who would it be and what would you have?

Bruno Goussalt, would be a guy I would share the conversation with. Charcuterie Boards, Cheese and wine are always great to share conversation over.


More Information on the Hangout Oyster Cook-off

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