Sometimes you sit down for a conversation and think you know exactly where it is going to go.

And then it does not.

It goes somewhere deeper.

That is exactly what happened when Keith sat down with me on Beyond the Plate with Carol Episode 4.

Because yes, I knew the food was going to be good. I had already tried it. I had already talked about it. I knew there was something special there.

But what I did not expect was how much this conversation would stay with me.

Because this was not just about food.

It was about purpose.

When Keith sat down with me on Beyond the Plate with Carol Episode 4, one of the first things he shared honestly surprised me.

He did not want to be a chef.

Not at all.

He started working at Red Lobster at 14, and like a lot of people in this business, what he saw first were the hard parts. The long hours. The pressure. The chaos.

And it turned him off completely.

Which I think a lot of people can relate to.

Because this business is not easy, especially when you see it from the inside at a young age.

Then he shared a story that completely shifted the conversation.

His friend Steve, someone he had grown up with and worked alongside, was diagnosed with stage four cancer.

And during those final weeks, Steve would come home after treatments and ask Keith to recreate dishes they used to make together.

That is when everything changed.

Because it was not about cooking anymore.

It was about memory.

Connection.

Comfort.

And when Keith said that food has the ability to touch your soul, you could feel that it came from a real place.

After 39 years in this business, I can tell you that is exactly what people are looking for.

Not just something to eat.

Something to feel.

This part made me smile.

Keith described himself as a picky eater growing up. Chicken tenders. Mac and cheese. Safe, familiar foods.

And then a friend pushed him to try Indian food.

He said if he had not taken that dare, he probably would not be where he is today.

That first bite changed everything.

He described it like seeing the Matrix for the first time.

And I love that.

Because that is exactly what great food does.

It opens your eyes to something completely new.

We talked about something I see all the time.

People are intimidated by what they do not understand.

Especially when it comes to food.

Menus feel overwhelming. Names feel unfamiliar. And instead of asking questions, people avoid it altogether.

What I love about what Keith is doing, and what he talked about on Beyond the Plate with Carol, is making that experience approachable.

Inviting.

Exciting.

When we had his food, I remember thinking I want to try everything.

And that is not easy to create.

We talked about the meaning behind Atma, and this really stuck with me.

It means soul.

But more than that, it represents the truest version of yourself.

And that is exactly how Keith cooks.

This is not about trends.

Not about what is popular.

Not about what people expect.

It is about connection.

And you can feel that in the food.

Right now, Atma operates as a pop up, which we talked about during Episode 4.

No permanent space yet.

Cooking out of a commissary kitchen.

Doing weekly pre orders.

Popping up at different locations.

And there is something really exciting about that.

It keeps things creative.

It keeps things fresh.

It builds anticipation.

But I will say it again.

They need a brick and mortar.

Because what they are doing deserves a home.

Okay.

We have to talk about the burger.

Because I am still thinking about it.

What started as a joke turned into something incredible.

And when I say this is one of the best burgers I have ever had, I mean it.

It is layered.

It is thoughtful.

It is unexpected.

And that is what makes it so good.

Keith brought Chef Jeffrey with him, and I always love seeing that dynamic.

Because behind every great kitchen is a team.

There was a moment where Keith checked in and asked, where are you?

Not physically.

Mentally.

And that says everything about how he leads.

Because being present in this business matters.

You cannot just go through the motions.

Another thing that really impressed me is the level of work behind everything he is doing.

Multiple cookbooks.

Real recipes.

Real time and effort.

And his newest one, The Soul of Spice, is deeply personal.

It tells the story behind everything.

And I cannot wait to read it.

Of course I had to ask.

And I always love this part.

Classic Biryani Kebab and Curry in Manchester.

Albasha.

Campo.

The Foundry.

And Sarma in Boston, which he says is one of the best restaurants in the Northeast.

So now I feel like I need to go.

If I had to sum this up, it would be this.

This is about more than food.

It is about finding your way back to what matters.

Taking risks.

Getting past fear.

And creating something that actually means something.

Keith is doing that.

And you can feel it.

Full episode is live now. Episode 4 of Beyond the Plate with Carol.
Find us on YouTube at youtube.com/@beyondtheplatewithcarol,
on Spotify, and everywhere you listen to podcasts.

Go find Atma. Try something new. Step outside of what feels familiar.

Because sometimes that is exactly where the best experiences are waiting.

Carol

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ABOUT CAROL ERICKSON

Carol Erickson has owned Red Arrow Diner since 1987 with four locations across
New Hampshire open 24 hours. She started Beyond the Plate to tell the real stories
behind the people who make New Englands food and hospitality scene what it is.
Not just what is on the menu. What is behind it.
Red Arrow Diner redarrowdiner.com @redarrow24diner Erickson has owned Red Arrow Diner since 1987 -- four locations across New Hampshire, open 24/7. She started Beyond the Plate to tell the real stories behind the people who make New England's food and hospitality scene what it is. Not just what's on the menu. What's behind it.

Red Arrow Diner: redarrowdiner.com  |  @redarrow24diner