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Albert Wutsch

ALBERT'S BIO

Greg Ray

GREG'S BIO

Emily Long

EMILY'S BIO

Lance Lewis

LANCE'S BIO

Ryan Long

RYAN'S BIO

Margie Nelson

MARGIE'S BIO

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Albert Wutsch

Albert Wutsch, the author of The Art of Cooking Venison, The Art of Barbecuing and Grilling Game, The Art of Cooking Game,and the producer of The Art of Backyard Butchering is retired as department chairperson of Indiana University of Pennsylvania Academy of Culinary Arts. Chef Wutsch is a certified executive chef and culinary educator who combines his mastery of cooking with his passion for the great outdoors.

An avid hunter and outdoorsman, Chef Wutsch has cooked for professional outfitters in Montana’s Bob Marshall, Scapegoat and Spotted Bear Wilderness, the largest untamed areas in America. He has cooked in many hunting camps throughout the country and has taught courses on game cookery across the nation. He has been a featured guest speaker for many sports shows and national conventions such as the Rocky Mountain Elk Foundation, National Wild Turkey Federation, and the Annual Pheasant Fest, as well as the NRA’s Great American Outdoor Show, the largest sports show in the world.

Chef Wutsch’s professional career has spanned over 45 years of culinary experience. He has received numerous culinary teaching awards and has been featured in many newspaper and magazine articles. He has conducted game cooking demonstrations on TV, has written columns for national magazines such as Pennsylvania Game News, Women in the Outdoors, Buckmasters, and North American Hunter. Chef Wutsch has hosted and judged game culinary competitions and has been retained by publishers to review culinary manuscripts. He has owned and operated a catering business and has specialized in catering throughout the country.

He is now a regular contributor to fromfieldtotable.com and co-host many of Outdoor Solutions From Field To Table events across North America.

Greg

Greg Ray

Like most that enjoy hunting and fishing, I grew up in the outdoors, on a 2000 acre cattle ranch in Oklahoma, where I chased squirrels and rabbits with my mighty hunting Dachshund (Tinker Bell, don’t let the name fool you, she was a killer!) I also had access to 19 ponds on our ranch and was spoiled with some of the best fishing in Oklahoma!

I didn’t start my outdoor career until late 2003 when I purchased a franchise from a company that booked hunting and fishing destinations to preapproved outfitters. This was supposed to be a side gig to help support my outdoor habit but God, Fate, whatever you want to call it had other plans for me.

In October of 2005 a Jeep going 70 mph, crashed through my house and ran over me while I was standing in my kitchen! (yep you read that right). I now work in an industry I love because of it. Due to my injuries, numerous surgeries and extended time off from work, I lost my job as a National Sales Manager for a Fortune 500 Company out of Chicago, it was a blessing disguised as a fast-moving Jeep.

My wife, Deborah and I decided to jump in with both feet and run our franchise full time. We built an incredible business and stayed with the Franchise model until 2012 when we partnered with the NRA, creating their NRA Outdoors program. We were blessed to run the program until February of 2018 where we once again branched out on our own to create Outdoor Solutions.

I never dreamed that my “side gig” would grow to the company it is today, partnering with some of the industries most well-known manufacturers.

I am truly blessed to work side by side with my wife of 20 plus years and more recently our son, Eddie, has started working full time for Outdoor Solutions.

Emily Long

My hunting and fishing background may not be much different from yours. I grew up on a farm in Kansas (and later Oklahoma) and we never had much time for play. Occasionally we would go fish in ponds and I remember distinctly my dad taking us deer hunting one time using his SKS with iron sights and smoking a running deer at quite a distance. After seeing the skinning method, and maybe nicking the intestines, I didn’t hunt again until almost High School. We still pond fished and camped in Colorado. Dad even took us fly fishing once, and I caught myself more than the fish.  

I still had a love for the outdoors and knew that is what I wanted to do with my career. I continued learning how to hunt various animals like squirrel, pigs, deer and turkey. And found that my kind of fishing was noodling or trotlines (I’m definitely a fair-weather fisherman).  

Growing up farming, we always had fresh food, but we never ate much game. In college, I started branching out, learning how to cook wild game. There, my love/hate relationship with cooking really took off. If you clean, I’ll cook. And in the last several years, my husband, Ryan and I have completely stopped using store bought meat (except for chicken…haven’t branched out to raising them yet) and solely rely on our hunting/fishing habit to feed ourselves.  

We also found that we really enjoy helping teach new hunters how to hunt, clean, prepare and cook their game. Chef Wutsch made a great point saying, “we eat our memories”. And every time we pull a package of meat out of the freezer or canned meat off the shelf, I immediately remember the hunt, the harvest, the cleaning and the preparing of that animal. I feel it truly respects the animal that helps to feed my family and others. 

Lance Lewis

Growing up in Southeast Louisiana I developed a love of two things, the outdoors and cooking. I was fortunate enough to have a father who took me to his hunting camp in the fall and we were in a boat the rest of the year. My background is rooted in a long-found belief of ethical hunting practices and honoring the game that was taken from the land or the water.  

While serving in the US Navy, I traveled extensively throughout Europe and the Middle East. During these travels I found a new appreciation and understanding of those regional flavors that have the same Cajun nuances that are home to me. In 1999, once leaving the Navy I moved to Denver and that is where my personal culinary journey began. For years while working in the industrial electronics field I would hone my cooking skills on the side. There wasn’t anything I wouldn’t try to cook, smoke or grill.  In 2016, I finally took the leap to change my career, follow my passion and pursue culinary arts full-time.  I attended Cook Street School of Culinary Arts in Denver and was hired as a recreational chef instructor shortly after graduation. I discovered something that I love to do just as much as I love cooking and that is teaching.  My goal is to have my students learn something new they can take home and will be forever part of their culinary journey. 

In 2019, I attended one of the Long-Range Shooting Courses taught by Outdoor Solutions. In meeting Greg Ray, I had the opportunity to discuss the culinary world and the natural tie to hunting and sustainability – which are a big part of my life.  I could quickly see that I had met someone who possessed the same passion as I did on those topics.  Later that year I attended my first From Field to Table culinary event by Outdoor Solutions and was not only blown away by the attention to detail that Greg and his staff had from the hunt to the cooking classes, I knew it was something that I wanted to be a part of.  

I am humbled and honored to have been asked to contribute to OS From field to table and look forward to sharing my professional knowledge through recipes and demonstrations.

Ryan Long

Ryan Long

Ryan Long is a current law enforcement officer with the State of Oklahoma. Prior to that, Ryan spent over a decade in the United States Marine Corps with several combat deployments to Korea, Iraq, and Afghanistan with both the Marine Corps and as a civilian with the U.S. State Department.

Ryan began teaching firearms and tactics in the Marine Corps in 1999 and has served as an instructor at the FBI Academy, U.S. Marine Corps Base, Quantico, and the United States Shooting Academy. Ryan was one of the lead instructors for the U.S. Marine Corps High Risk Personnel Course as well as the Weapons Training Battalion in Quantico.

Ryan saw the need for training in regards to preparing others for a hunt and teamed up with Outdoor Solutions in 2016. As a hunter, Ryan takes deep pride in training others to prepare for their hunt as well as what to do with it once their game is on the ground.

MARGIE NELSON

Margie was born and raised in Livingston, Montana, a place that lends itself to growing up with a rich and divergent education in hunting and fishing.   She was raised by her Grandparents and learned skills from loading ammo and building guns in the family gunroom (basement) to cooking outdoors over a fire or a wood cook stove.  Her Grandpa was an NRA marksman and instructor and her Grandma was always cooking something up with the wild game they had harvested.  Hunting lifestyle skills were always being taught and learned.

After many years and many careers from Lifeguard and Marine Biology in Hawaii,  and climbing the corporate ladder with Pepsi in Seattle to bartending at local and back country watering holes in Montana She settled down to raise her son, Rock.  Her goal was to give him the lifestyle that she had enjoyed growing up in rural Montana.  

Rock is grown now and hunts with his Mom often.  They successfully hunted Moose in Alaska together and Margie backcountry cooks for the same Outfitter in Alaska now.   Being involved with many wildlife Conservation groups and the local Rod and Gun club she stays close to her hunting heritage. 

Margie teaches wild game processing and wild game cooking through her business Wyld Gourmet and she uses her Marine Biology education for vacations these days and you can find her at least once a year dipping her head underwater to see what’s up.   

Being on Team Outdoor Solutions is a great opportunity for her to use the skills she has earned and learned with a group of like minded conservationists, hunters and wild game Chefs.   You can follow Margie on Instagram at wyldgourmet.