Biographies
 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. |
 Executive Chef Fred Genovese (Executive Chef) | Chef Fred graduated from the School of Culinary Arts in Atlanta Georgia in 1995. He apprenticed in New York at several restaurants including stops in China Town and Little Italy. After his return to Georgia he started his own catering company and then helped create recipes for companies like Florio Marsala and Butterball. In 2002 Chef joined forces with his Co-Host Kevin Jenkins who had created the only live cooking radio show in the Country called Chef and the Fatman the Blue Collar Chefs. Together they help take their listeners and audience members on a" weekly journey down the road to culinary excellence". Having cooked with and interviewed great chefs like Paul Prudhomme, Emeril, Sara Moulten, Alton Brown, Executive Chef Daniel Boulud and Iron Chef Masaharo Morimoto the show is non-stop entertainment paired with helpful information and of course, recipes, with a WOW FACTOR of 10. Chef Fred and Kevin co-wrote a cookbook and have developed a line of seasonings called Chef and the Fatman Love Rub and Seasonings. |
Andy Stangenberg (Wine and Spirits Expert) | Andy learned the art of fine wine, food and service in his native Germany, where he studied to become an expert restaurateur. Upon completing his Wine and Spirits degree in 1992, with the title "Sommelier", he sought additional management training with a renowned company in Switzerland. However, the world beckoned and he traveled to Aruba, in the Caribbean West Indies. Andy worked in this beautiful tropical setting for five years (and was honored as Bartender of the Year) before relocating to another: Hawaii. Living in such exotic locales, Andy broadened his professional horizons by studying food, wine and spirits from around the world. During his tenure in Hawaii, he was a wine and spirit educator on Maui and a master trainer in service essentials for a major hotel company. Five years later, Andy left the Pacific Ocean for Atlanta to join the Grand Hyatt Atlanta as the Director of Food and Beverage. In 2005, Andy became CEO of Q Principal a company that trains people for the service industry. Since February 2003, when he joined the "Chef and the Fat Man" restaurant review team, he has shared his expertise with listeners on the Saturday radio show. Along with his credentials in the kitchen and behind the bar, Andy is a certified tennis pro who also enjoys diving, running, soccer, golf, and, of course, a good glass of wine in great company. |
Erik
Holdo
| Erik began his culinary journey when his Argentinean grandmother began teaching him traditional Argentinean and Northern Italian cooking at an early age. Formal culinary training began in earnest in high school under the watchful eye of Chef Linda Gray, a former student of Jaques Pepin and Julia Childs and who for years was an Editor for Bon Apetit Magazine. Throughout college, Chef Erik worked on cooking lines and maintained his skills after college under the tutelage of Executive Chef Derek Greene at the Bunker Hill City Club in Los Angeles. Engineer/ Sous Chef Chef Erik joined Chef and the Fat Man in Jan of 2004. |
 Amanda Dobbs (Contributing Writer) | Amanda is an aspiring food journalist who strives to combine her passion for writing with her unconditional love of food. After graduating from the University of Georgia with a Bachelor’s Degree in Journalism, Amanda spent more than five years working as a writer and radio/television producer on both the East and West Coast. She has written copy for national clients including TBS, WATL 36, NCR, Giant Food Stores, PAX –TV, Invesco Insurance, Universal Pictures, and most recently, KCTS Television in Seattle. She recently diverted her path from television in order to her fulfill her dream of attending culinary school, and is in the process of earning her Associates Degree in Culinary Arts at the Art Institute of Atlanta. Her ultimate food goal is to pack up her husband and her dog and spend the rest of her life chronicling a global search for the perfect eggroll. |
