Skip to content

Marc Metzer, Farming Duck Eggs and Olinday Farms

Marc Metzer 1024x536 - Marc Metzer, Farming Duck Eggs and Olinday Farms

Marc Metzer grew up on a family farm.  After years of traveling internationally, he came back to what he knew-farming.  His focus now is farming duck eggs. Duck eggs are gaining in popularity, but are not as much of a menu staple as they could be.  Learn about the advantages of duck eggs and Marc Metzer and Olinday Farms are the ones to bring them to you.

Learn more about Marc here.

Follow us:

Business Chef Website:

LinkedIn Page:

Facebook Page:

Instagram Page:

Want to know more about how you can help aspiring culinarians, as well as creating a more sustainable food service future? Email us, with “Culinary Technology Fund” in the subject line

SB Output 03 150x150 - Marc Metzer, Farming Duck Eggs and Olinday Farms

About the author, Shawn

Chef Shawn has worked in almost every segment of the foodservice industry. He holds business degrees and certificates in Culinary Arts, Hospitality & Tourism Management, Accounting and Professional Sales. He is Certified Executive Chef (CEC) and a Certified Culinary Educator (CCE) through The American Culinary Federation. A Certified Culinary Professional (CCP) through the International Association of Culinary Professionals. He is the author of The First Timer’s Cookbook and The First Timer’s Bakebook. His work has been recognized nationwide as well as being a regular contributor to numerous food service publications and outlets and is the recipient of numerous awards-most recently the 2015 Culinary Educator of the Year through the local American Culinary Federation’s chapter-Beehive State Chef’s Association.

He the owner of multiple food service businesses and currently the host of the Business Chef Podcast.

Leave a Comment