#GASCO emphasizes seafood sustainability and oceanic conservation, donating large contributions to projects that aim to educate people about preserving the ocean.
“I really enjoy hunting, but I believe in respecting the land, eating what you kill. I also recognize the problem with what we do to the ocean, I believe every chef has a civic responsibility to be aware of overfishing and the ways we impact natural resources,” Thames told the Jackson Free Press.
#He began working in kitchens at the age of 15 and attended the University of Southern Mississippi, where he earned a bachelor’s degree in hospitality management in 1998. He then moved to Vermont to pursue culinary arts at the New England Culinary Institute and from there, apprenticed in Italy at Maria Luigia in Parma. After that, he moved back to the states, working at the Ritz Carlton in Washington D.C., before moving to Bethesda, Md., cooking at Italian restaurant Centro. Thames moved back to Mississippi to open BIN 612 in Starkville with his business partner Brian Kelley, in 2005.
#The pair now own BIN 612, The Guest Room and Restaurant Tyler.
#For more information, visit eatlocalstarkville.com. For more food coverage, visit jfp.ms/food.
Article Appeared @http://www.jacksonfreepress.com/news/2015/aug/26/king-mississippi-seafood/