Zero Forks Given
We are excited to announce a first of its kind collaboration that promises to deliver a new and exciting take on the intersection of fishing, travel and food. Zero Forks Given.
Featuring Chefs Cosmo Goss and Jamie Hough, the concept involves interplay between the chefs and a rotating cast of guests. Themes of fishing, cooking, travel and eating connect the podcasts and trip schedule that fuels travel to locations that feature great food, wonderful experiences and good fishing.
The first trip, “Two Chefs and A Bluefin” is scheduled for September 5-9, 2021 fishing out of San Diego. Chefs Cosmo and Jamie will be joined by writer Elliott Stark, the publisher of FishTravelEat.com, and a film crew. The trip will feature two days of bluefin tuna fishing, explore the culinary traditions of Southern California, and introduce viewers to culinary tips and techniques for seafood dishes influenced by the experience.
Zero Forks Given plans a monthly podcast and a quarterly fishing trip to locations that showcase unique food traditions and outstanding fishing opportunities. More than your run of the mill “catch and cook” nonsense, Zero Forks Given is real, interesting and different.
- Catch a Bluefin
- Experience the wonderful fishing and food culture of Southern California.
- Prepare seafood dishes– using tuna and other regional ingredients.
- Document the fishing, food preparation and experience on film, video and in written content.
We’re chomping at the bit for this one.
Chef Cosmo Goss. Santa Barbara, California
Southern California-based Chef Cosmo Goss will not host the culinary aspect of the event but the fishing will take place aboard his boat. Chef Cosmo is a leading voice in the burgeoning intersection between sportfishing and food. Cosmo’s culinary resume includes restaurants in Chicago, New York, Southern California and Mexico. These days, Chef Cosmo operates a thriving consulting and private event business that features work with hotels and sportfishing businesses—including with Costa Rica’s Zancudo Lodge and Bubba Blade.
Chef Jamie Hough. Charleston, South Carolina
Chef Jamie Hough is a man of many talents. A full-time charter guide in South Carolina, Hough’s fishing resume includes success in the Caribbean and Florida. Jamie is also an accomplished chef. A contestant on Master Chef Season 10, Hough was known affectionately as Chef Redneck. Along with his passion for redfish and food, Hough also runs a nonprofit organization that provides disaster relief to those displaced by hurricanes.
Matt Rissell—Photo and Video
Matt Rissell is a visual storyteller passionate about producing high end digital media that inspires viewers. Rissell’s content has been seen on the National Geographic Channel, the Discovery Channel and across the fishing media space. Rissell’s international travel experience includes work in Zimbabwe, Tanzania, Gabon, Chile, Costa Rica, Guatemala, El Salvador, Mexico, Thailand, Chile, and other locations. Based in Massachusetts, Risell regularly chases Atlantic bluefin tuna and is an expert in getting unique, impactful footage.
A marine biologist, Elliott Stark is a writer recognized for thoughtful, engaging stories about fishing, food and travel. Stark publishes FishTravelEat.com and operates a consulting firm in the fishing, travel and conservation space. He has worked in 17 countries, fished on four continents, is a contributor to Marlin Magazine, GearJunkie.com and a consultant for The Billfish Foundation. Elliott once lived on a boat for a year while managing a marlin fishing lodge in Panama.