The CHEF Radio Podcast

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On this episode, Eli dives into the stories and philosophies of chefs Thomas McNaughton and Ryan Pollnow from Flour & Water Hospitality in San Francisco. They discuss their personal culinary journeys, the founding and growth of Flour & Water, and the importance of collaboration, mentorship, and evolving in the restaurant industry. The episode is packed with personal anecdotes, insights on the restaurant business, and the significance of staying current and innovative. All brought together with some good laughs. Enjoy!

01:17 The Culinary Journey: From Food as Fuel to Food as Pleasure
02:24 The Path of a Chef: Diverse Journeys and Inspirations
04:46 Welcome to Chef Radio: Insights from Leading Chefs
07:28 Spotlight on Flour and Water: A Culinary Success Story
08:38 Expanding Horizons: Flour and Water's Growth and Innovations
10:50 Pizza Passion: Exploring Styles and Techniques
16:03 Ryan's Culinary Origins: From Country Club to Fine Dining
24:48 Thomas's Culinary Beginnings: From South Jersey to the West Coast
28:07 The Origin of Flour and Water
28:21 Culinary School and Externship Experiences
30:03 Building the Business Plan
31:35 Opening Flour and Water
33:11 The Importance of Staging
39:01 Cultural Influences on Cooking
45:26 The Role of Collaboration in the Kitchen
46:24 Ryan's Journey to Partnership
55:37 The Importance of Maintaining a Clear Vision

A huge shout out to our sponsor, Singer Equipment for their unwavering support, which allows us to be able to bring these conversations to you. Check out their website for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful.

Meez, is one of the most powerful tools you can have as a cook and chef because it allows you to have a free repository for all of your recipes, techniques and methods so that you never lose them. Meez does way more than just recipe development though; it's an incredibly powerful tool that any chef or restaurant would benefit from.

We welcome our newest supporter of chef radio, JB Prince, America's most incredible store for all your best kitchen supplies. Listen up how you can save 10% on your order to this incredible Wonderland of chefs kitchen tools, gadgets and equipment

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In this episode of Chef Radio Podcast, host Eli Kulp dives into the culinary journey of Chef Ian Gray, the innovative mind behind Philadelphia's renowned plant-based restaurant, Pietramala. The episode details Gray's early inspirations, his transition to vegetarianism and veganism, and his unique approach to plant-based cuisine. Highlights include insights into the Philadelphia culinary scene's supportive nature, Chef Gray's experiences at Blue Hill and other top restaurants, and the role of serendipitous opportunities and influential connections in his career. The episode also touches on Gray's philosophy of 'plants on a pedestal,' his commitment to sourcing the finest local produce, and the process of opening his own restaurant during the pandemic.

(00:00) Event Announcement: The Tasty's by Delicious Cit
(03:41) Introduction to Chef Radio Podcast
(04:02) Chef Ian Gray's Vegan Journey
(13:57) Misconceptions About Vegan Food
(18:35) The Importance of Flavor in Breeding
(23:18) Moving to Philadelphia
(25:00) Starting a Food Truck During the Pandemic
(26:36) Opening a Restaurant by Chance
(28:34) Support from the Culinary Community
(35:47) Innovative Vegan Cooking Techniques
(39:26) Zero Waste Inspiration from Copenhagen
(00:00) Event Announcement: The Tasty's by Delicious Cit
(03:41) Introduction to Chef Radio Podcast
(04:02) Chef Ian Gray's Vegan Journey
(13:57) Misconceptions About Vegan Food
(18:35) The Importance of Flavor in Breeding
(23:18) Moving to Philadelphia
(25:00) Starting a Food Truck During the Pandemic
(26:36) Opening a Restaurant by Chance
(28:34) Support from the Culinary Community
(35:47) Innovative Vegan Cooking Techniques
(39:26) Zero Waste Inspiration from Copenhagen

We welcome our newest supporter of chef radio, JB Prince, America's most incredible store for all your best kitchen supplies. Listen up how you can save 10% on your order to this incredible Wonderland of chefs kitchen tools, gadgets and equipment

Meez, is one of the most powerful tools you can have as a cook and chef because it allows you to have a free repository for all of your recipes, techniques and methods so that you never lose them. Meez does way more than just recipe development though; it's an incredibly powerful tool that any chef or restaurant would benefit from.

A huge shout out to our sponsor, Singer Equipment for their unwavering support, which allows us to be able to bring these conversations to you. Check out their website for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful.

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In this episode of Chef Radio, James Beard award-winning chef Andrew Black shares his inspiring journey from Jamaica to becoming a culinary innovator in Oklahoma City. Learn about Chef Black’s restaurants, Grey Sweater, and his focus on creating heartfelt dining experiences through meticulous care and sourcing of global ingredients. The conversation explores Chef Black's transition to Oklahoma City, the opening of his various ventures like Black Walnut, The Gilded Acorn, and his latest project, Pearl Mesta, at the Skirvin Hotel. Chef Black discusses the importance of consistency, learning from failures, and fostering a strong company culture built on empathy and integrity. The episode provides valuable advice for young chefs on hard work and adaptability, highlighting Chef Black’s dedication to innovation and guest satisfaction.

00:00 Introduction
03:24 Interview with Chef Andrew Black
07:30 Chef Black's Journey to Oklahoma City
12:42 The Concept Behind Grey Sweater
25:37 Challenges of Finding a Cook
25:52 The Story Behind Black Walnut
27:29 Exploring Gilded Acorn and Pearl Master
28:53 The Concept of Possibility Cuisine
36:07 Lessons from Early Struggles
39:22 Attributes of a Successful Chef
44:44 Building a Strong Company Culture
50:47 Advice for Aspiring Chefs
52:39 Conclusion and Farewell

A huge shout out to our sponsor, Singer Equipment for their unwavering support, which allows us to be able to bring these conversations to you. Check out their website for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful

If you are looking for the best in class pizza oven for your next concept, make sure you check out the incredible ovens built by Moretti Forni and reach out to Greg Listino at their exclusive Northeast dealer, Rosito Bisani.

We welcome our newest supporter of chef radio, JB Prince, America's most incredible store for all your best kitchen supplies. Listen up how you can save 10% on your order to this incredible Wonderland of chefs kitchen tools, gadgets and equipment

Meez, is one of the most powerful tools you can have as a cook and chef because it allows you to have a free repository for all of your recipes, techniques and methods so that you never lose them. Meez does way more than just recipe development though; it's an incredibly powerful tool that any chef or restaurant would benefit from.

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In this episode, we sit down with Chef Serigne Mbaye, the James Beard Award-winning chef behind Dakar, a renowned New Orleans restaurant that brilliantly blends the flavors of Senegalese and Southern cuisine. Chef Mbaye shares how his passion for cooking with purpose infuses each dish with a deeper connection to his African heritage and the rich culinary traditions of the American South. We also explore his challenging childhood, including his experience in a strict Muslim school in Senegal, which, despite feeling somewhat abandoned his family, helped shape his resilience, discipline, and ultimately, his success in the culinary world.

(00:00) Introduction and Exciting Announcement
(04:27) Chef Serigne's Journey to Culinary Stardom
(07:51) Early Culinary Experiences in New York
(13:42) Building a Career in the Culinary World
(27:11) Discovering the Connection Between Senegal and Southern Cuisine
(43:25) Cooking with a Purpose
(44:03) The Influence of West African Cuisine
(45:49) Community and Local Sourcing
(47:25) Fine Dining Techniques
(50:57) Signature Dishes and Their Stories
(56:10) The Emotional Weight of 'The Last Meal'
(01:03:42) Nurturing Through Food
(01:11:13) Building a Positive Kitchen Culture
(01:16:08) Final Thoughts and Reflections

A huge shout out to our sponsor, Singer Equipment for their unwavering support, which allows us to be able to bring these conversations to you. Check out their website for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful.

Meez, is one of the most powerful tools you can have as a cook and chef because it allows you to have a free repository for all of your recipes, techniques and methods so that you never lose them. Meez does way more than just recipe development though; it's an incredibly powerful tool that any chef or restaurant would benefit from.

We welcome our newest supporter of chef radio, JB Prince, America's most incredible store for all your best kitchen supplies. Listen up how you can save 10% on your order to this incredible Wonderland of chefs kitchen tools, gadgets and equipment

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On this episode of Chef Radio Podcast, we sit down with the one and only Chef Marc Murphy, famed judge on Food Network’s Chopped, competitor on Iron Chef America, and mastermind behind New York City’s iconic restaurant Landmarc. Chef Murphy takes us on an inspiring journey through his early years as a young chef in Paris, where he honed his skills alongside some of the culinary world’s greats, to his bold move to New York City. Listen as he shares the challenges and triumphs of rising through the ranks of the restaurant industry, eventually becoming one of America’s most respected chefs and TV personalities.

Show Notes * (02:03) Introduction to Chef Radio Podcast * (02:47) Mark Murphy's Culinary Journey * (06:53) Adventures in Paris * (14:29) The Challenges of Fine Dining * (29:31) From Sous Chef to Head Chef * (37:15) A New Opportunity with Rocco Despirito * (38:35) Opening La Fourchette and Cafe Milou * (40:11) The Impact of 9/11 and Reopening Southwest * (41:52) Launching Landmark and Its Unique Dining Experience * (47:51) Expanding with Ditch Plains and Other Ventures * (50:12) Transitioning to Private Events and Pop-Ups * (55:08) The World of TV Shows and Competitions * (01:01:35) Challenges and Reflections in the Culinary Journey * (01:08:55) Community Involvement and Philanthropy * (01:10:36) Closing Thoughts and Farewell

A huge shout out to our sponsor, Singer Equipment for their unwavering support, which allows us to be able to bring these conversations to you. Check out their website for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful.

Meez, is one of the most powerful tools you can have as a cook and chef because it allows you to have a free repository for all of your recipes, techniques and methods so that you never lose them. Meez does way more than just recipe development though; it's an incredibly powerful tool that any chef or restaurant would benefit from.

My favorite new beer on the market, Kenwood Original, might be the most drinkable and most flavorful craft lager I've ever tried. Nothing goes better with a five star meal than a five star beer so head to their website and check out the Kenny Finder for location nearest you. So before we get started, go ahead and grab yourself a Kenny and enjoy this week’s guest.

We welcome our newest supporter of chef radio, JB Prince, America's most incredible store for all your best kitchen supplies. Listen up how you can save 10% on your order to this incredible Wonderland of chefs kitchen tools, gadgets and equipment

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In today’s exciting episode, we sit down with the incredible Mashama Bailey, executive chef and co-owner of The Grey in Savannah, Georgia, to talk about her extraordinary journey to the top of the culinary world. From her humble beginnings to becoming one of the most celebrated chefs in America, Mashama shares her inspiring story of resilience, passion, and creativity. We dive into her groundbreaking work at The Grey, her Southern-rooted cooking style, and the incredible honor of winning the James Beard Award for Best Chef in America. This is a conversation you won’t want to miss!

Show Notes: * (00:00) Upcoming Culinary Event: Best of Philly Voi•ãge Dining Series * (03:55) Welcome to Chef Radio: Featuring Mashama Bailey * (06:50) Mashama's Culinary Journey * (16:03) From Social Work to Culinary Arts * (22:11) The Influence of Culinary School and Personal Chefing * (46:08) Reflecting on Early Career Lessons * (46:45) Transitioning to a New Work Environment * (48:46) Exploring New Opportunities * (50:57) Meeting Her Business Partner, Jono * (52:00) The Journey to Savannah * (58:41) The Historical Significance of The Grey * (01:05:16) Crafting a Unique Culinary Identity * (01:15:22) Challenges and Triumphs * (01:22:51) Future Plans in Paris * (01:27:50) Closing Thoughts and Reflections

A huge shout out to our sponsor, Singer Equipment for their unwavering support, which allows us to be able to bring these conversations to you. Check out their website for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful.

Meez, is one of the most powerful tools you can have as a cook and chef because it allows you to have a free repository for all of your recipes, techniques and methods so that you never lose them. Meez does way more than just recipe development though; it's an incredibly powerful tool that any chef or restaurant would benefit from.

My favorite new beer on the market, Kenwood Original, might be the most drinkable and most flavorful craft lager I've ever tried. Nothing goes better with a five star meal than a five star beer so head to their website and check out the Kenny Finder for location nearest you. So before we get started, go ahead and grab yourself a Kenny and enjoy this week’s guest.

We welcome our newest supporter of chef radio, JB Prince, America's most incredible store for all your best kitchen supplies. Listen up how you can save 10% on your order to this incredible Wonderland of chefs kitchen tools, gadgets and equipment

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Welcome to Chef Radio! In today’s episode, we’re thrilled to be joined by Chef Alex Kemp of My Loup in Philadelphia, where he brings the warmth of Canadian generosity and hospitality to the city’s vibrant culinary landscape. With roots in French-speaking Quebec, Chef Alex masterfully reimagines French cuisine, weaving together the rich traditions of his heritage with the ebb and flow of Philadelphia’s distinct seasons. His refined techniques and ingenious combinations create an innovative dining experience that’s both rooted in tradition and refreshingly original and his take on company culture is incredibly powerful. Listen in on how this young talent has taken Philadelphia by storm, and as you'll hear, it's not by chance. It was destined.

(00:00:46) Introduction
(00:07:06) Alex’s Recent Travels
(00:10:13) Early Life and Career
(00:17:25) Time in Ottawa
(00:26:36) Finding his Path in Fine Dining
(00:30:58) Lessons From Joe Beef
(00:37:06) Meeting Amanda in New York
(00:40:20) Moving to Montreal and the Influence of Marco Frappier
(00:45:10) Getting Involved in Philadelphia
(00:49:00) The Balance Between Personal and Professional Relationships
(00:59:45) The Mix Between Inspiration and Innovation
(01:03:30) Making a Splash In Philadelphia
(01:08:00) Menu Items That Encapsulate My Loup
(01:12:18) What Sets Alex Apart
(01:17:55) Alex’s Resilience
(01:22:20) Alex And Amanda’s Involvement in the Community
(01:24:56) Wrap Up Questions

A huge shout out to our sponsor, Singer Equipment for their unwavering support, which allows us to be able to bring these conversations to you. Check out their website for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful.

Meez, is one of the most powerful tools you can have as a cook and chef because it allows you to have a free repository for all of your recipes, techniques and methods so that you never lose them. Meez does way more than just recipe development though; it's an incredibly powerful tool that any chef or restaurant would benefit from.

My favorite new beer on the market, Kenwood Original, might be the most drinkable and most flavorful craft lager I've ever tried. Nothing goes better with a five star meal than a five star beer so head to their website and check out the Kenny Finder for location nearest you. So before we get started, go ahead and grab yourself a Kenny and enjoy this week’s guest.

We welcome our newest supporter of chef radio, JB Prince, America's most incredible store for all your best kitchen supplies. Listen up how you can save 10% on your order to this incredible Wonderland of chefs kitchen tools, gadgets and equipment

Subscribe, like and share! Oh yeah, and throw in a review while you're at it. Appreciate you all!

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In this episode, we dive into the remarkable story of Chef Kyle Knall of Birch in Milwaukee and explore his fascinating journey from the bustling culinary scene of New York City to the vibrant culture of New Orleans, and finally to the heart of Milwaukee. We'll uncover how his deep-rooted love for oysters, inspired by his father, has helped shape his culinary identity. Join us as Kyle shares how he has not only mastered his craft but also fostered a sense of community in Milwaukee, creating a culinary haven that resonates with both locals and visitors alike.

(00:06:16) Early Days of Kyles Cooking Career
(00:08:00) Takeaways and Lessons from Working at Highlands with Frank Stitt
(00:17:38) Time at Gramercy Tavern & Relationship with Mike Anthony
(00:26:58) Maysville in New York and Kenton in New Orleans
(00:35:50) Opening Birch and Going From New York to Milwaukee
(00:45:15) Elemental Cooking Techniques
(00:52:00) Acid and Herbs
(00:57:25) Jerry
(01:00:20) Tribute to Kyles Father
(01:04:19) Navigating the Seasons in Milwaukee
(01:12:50) Milwaukees Sense of Community
(01:18:48) Personal Habits for Success
(01:26:57) Conclusions and Final Thoughts

A huge shout out to our sponsor, Singer Equipment for their unwavering support, which allows us to be able to bring these conversations to you. Check out their website for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful.

Meez, is one of the most powerful tools you can have as a cook and chef because it allows you to have a free repository for all of your recipes, techniques and methods so that you never lose them. Meez does way more than just recipe development though; it's an incredibly powerful tool that any chef or restaurant would benefit from.

My favorite new beer on the market, Kenwood Original, might be the most drinkable and most flavorful craft lager I've ever tried. Nothing goes better with a five star meal than a five star beer so head to their website and check out the Kenny Finder for location nearest you. So before we get started, go ahead and grab yourself a Kenny and enjoy this week’s guest.

We welcome our newest supporter of chef radio, JB Prince, America's most incredible store for all your best kitchen supplies. Listen up how you can save 10% on your order to this incredible Wonderland of chefs kitchen tools, gadgets and equipment

View Details

Welcome to our CHEF Radio, where we dive into the secrets of maintaining success in the restaurant business with industry leaders Mary Milliken, Susan Fingar, Phillip Krajeck, Katie Button, and Michael Anthony. In this episode, we explore three key strategies for sustained success: fostering innovation, building a strong team, and maintaining exceptional quality. Hear firsthand from these accomplished chefs as they share their insights and experiences on how to keep pushing the boundaries, continually improve, and never rest on their laurels in the ever-evolving culinary world. Whether you're an aspiring restaurateur or a seasoned pro, this hard hitting episode is packed with valuable advice to help you thrive in the restaurant industry.

Show notes:

Starting a Restaurant: Essential Steps
Challenges of Maintaining Success
Insights from Mary Sue Milliken and Susan Feniger
Maximizing Every Opportunity
Marathon Mindset and Motivation
Insights from Chef Phillip Krajeck
Athlete's Mindset
Emotional Intelligence and Leadership
Insights from Chef Katie Button
Hospitality in the Kitchen
Insights from Mike Anthony
The 49% - 51% mentality

A huge shout out to our sponsor, Singer Equipment for their unwavering support, which allows us to be able to bring these conversations to you. Check out their website for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful.\

If you are looking for the best in class pizza oven for your next concept, make sure you check out the incredible ovens built by Moretti Forni and reach out to Greg Listino at their exclusive Northeast dealer, Rosito Bisani.

Meez, is one of the most powerful tools you can have as a cook and chef because it allows you to have a free repository for all of your recipes, techniques and methods so that you never lose them. Meez does way more than just recipe development though; it's an incredibly powerful tool that any chef or restaurant would benefit from.

My favorite new beer on the market, Kenwood Original, might be the most drinkable and most flavorful craft lager I've ever tried. Nothing goes better with a five star meal than a five star beer so head to their website and check out the Kenny Finder for location nearest you. So before we get started, go ahead and grab yourself a Kenny and enjoy this week’s guest.

Subscribe, like and share! Oh yeah, and throw in a review while you're at it. Appreciate you all!

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In this episode of CHEF Radio, we're thrilled to feature none other than Mike Solomonov of Zahav and the CooknSolo empire. Join us as we dive into Mike's Israeli roots, his courageous battle with addiction, and the challenging beginnings of Zahav. Discover how he built a unique company, blending accessible, scalable concepts like Federal Donuts and Goldie alongside his boundary-pushing experiences at Zahav and Laser Wolf. Mike Solomonov is truly one of a kind, and we can't wait to share his incredible story with you all.

(00:00:46) Intro
(00:06:45) Trip to Israel
(00:09:14) Falling In Love with Baking in Israel
(00:20:04) Mike Arrives in Philadelphia
(00:24:10) How Getting Fired Helped Mike
(00:28:15) Mike's Meal Made by Eli
(00:29:34) Eli’s Move from New York to Philadelphia
(00:31:30) Marigold and Xochitl Restaurants
(00:37:44) Refined Cooking vs Grandma's cooking
(00:46:00) The Passing of Mike's brother, David and the Beginning of Addiction
(00:53:05) Inside the Mind of addiction
(01:06:29) From Struggling to Thriving at Zahav
(01:15:30) The Zahav Umbrella
(01:26:02) Steve and Mike's Partnership
(01:29:40) How Mike Sets the Bar for the Culture at His Company
(01:39:00) Wrap Up Questions

A huge shout out to our sponsor, Singer Equipment for their unwavering support, which allows us to be able to bring these conversations to you. Check out their website for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful.

If you are looking for the best in class pizza oven for your next concept, make sure you check out the incredible ovens built by Moretti Forni and reach out to Greg Listino at their exclusive Northeast dealer, Rosito Bisani.

Meez, is one of the most powerful tools you can have as a cook and chef because it allows you to have a free repository for all of your recipes, techniques and methods so that you never lose them. Meez does way more than just recipe development though; it's an incredibly powerful tool that any chef or restaurant would benefit from.

My favorite new beer on the market, Kenwood Original, might be the most drinkable and most flavorful craft lager I've ever tried. Nothing goes better with a five star meal than a five star beer so head to their website and check out the Kenny Finder for location nearest you. So before we get started, go ahead and grab yourself a Kenny and enjoy this week’s guest.

Subscribe, like and share! Oh yeah, and throw in a review while you're at it. Appreciate you all!

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Welcome to another exciting episode, where we delve into the inspiring stories of those making a difference in the culinary world. Today, we're joined by Chef Chris Shepherd and wife/ partner Lindsey Brown from the Southern Smoke Foundation in Houston, Texas. Chef Chris, a celebrated culinary figure, recently hung up his apron to dedicate himself to the Southern Smoke Foundation, an organization committed to supporting folks in the food and beverage industry at large. We'll explore the incredible journey that led him to this decision, as well as a frightening plane ride that Eli and Chris took together. Additionally, we'll uncover why other chefs highly value Chris’s unique ability to engage with their cooks, offering insights and perspectives that inspire and elevate the next generation of culinary professionals. Join us to learn more about Southern Smoke Foundation, Chef Chris Shepherd’s career transition, and his impact on the culinary community.

(00:00:00) Introduction and Survey Announcement
(00:05:26) Interview with Chris Shepherd and Lindsay Brown
(00:07:13) Chris Shepherd's Culinary Inspirations
(00:11:04) The Concept, Evolution, and Challenges of Underbelly
(00:31:25)Transitioning from Underbelly Hospitality
(00:39:45)Leadership and Mentorship in the Culinary World
(00:48:23) Full Tilt and Future Endeavors
(00:50:17) Becoming the Official Hotdog Supplier The Houston Texans
(00:51:52) Retail Expansion Plans
(00:54:22) Southern Smoke Festival Origins
(00:57:58)Hurricane Harvey and Emergency Relief
(01:00:39) Pandemic Response and Growth
(01:11:58) Mental Health and Crisis Relief
(01:34:41) Future Goals and Legal Aid
(01:37:03) Favorite Food Spots in Houston
(01:40:01) Closing Thoughts and Gratitude A huge shout out to our sponsor, Singer Equipment for their unwavering support, which allows us to be able to bring these conversations to you. Check out their website for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful.

If you are looking for the best in class pizza oven for your next concept, make sure you check out the incredible ovens built by Moretti Forni and reach out to Greg Listino at their exclusive Northeast dealer, Rosito Bisani.

Meez, is one of the most powerful tools you can have as a cook and chef because it allows you to have a free repository for all of your recipes, techniques and methods so that you never lose them. Meez does way more than just recipe development though; it's an incredibly powerful tool that any chef or restaurant would benefit from.

My favorite new beer on the market, Kenwood Original, might be the most drinkable and most flavorful craft lager I've ever tried. Nothing goes better with a five star meal than a five star beer so head to their website and check out the Kenny Finder for location nearest you. So before we get started, go ahead and grab yourself a Kenny and enjoy this week’s guest.

Subscribe, like and share! Oh yeah, and throw in a review while you're at it. Appreciate you all!

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Introducing Chef JJ Johnson, a renowned chef, owner, and cookbook author, who is revolutionizing the fast-casual dining scene with his innovative restaurant, Fieldtrip. Chef JJ, a CIA-trained chef with a background in fine dining, decided to break the mold by creating a community-driven rice bowl concept that highlights the global significance of rice. At Fieldtrip, he uses rice as a canvas to craft diverse and inspiring dishes, showcasing flavors from around the world. In our conversation, we delve into the cultural importance of rice, Chef JJ's recent expansion to the Atlantis Hotel in the Bahamas, and the vital role of fostering a positive company culture. * (00:00:00) Introduction * (00:07:41) Chef JJ Johnson's Culinary Journey * (00:13:00) Heritage and Inspiration * (00:24:17) Writing a Cook Book about Rice & Glen Roberts Inspiration * (00:31:39) Background before Feildtrip & Building a Fast Casual Brand * (00:45:18) Choosing Harlem: A Personal and Strategic Decision * (00:49:50) Exploring types of Rice around the World * (00:58:30) Expanding Fieldtrip to Atlantis * (01:04:30) 5 Year Plan for Fieldtrip * (01:12:02) JJ's Cookbooks * (01:17:24)The Importance of Company Culture * (01:21:39) Conclusion and Final Thoughts

A huge shout out to our sponsor, Singer Equipment for their unwavering support, which allows us to be able to bring these conversations to you. Check out their website for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful.

If you are looking for the best in class pizza oven for your next concept, make sure you check out the incredible ovens built by Moretti Forni and reach out to Greg Listino at their exclusive Northeast dealer, Rosito Bisani.

Meez, is one of the most powerful tools you can have as a cook and chef because it allows you to have a free repository for all of your recipes, techniques and methods so that you never lose them. Meez does way more than just recipe development though; it's an incredibly powerful tool that any chef or restaurant would benefit from.

My favorite new beer on the market, Kenwood Original, might be the most drinkable and most flavorful craft lager I've ever tried. Nothing goes better with a five star meal than a five star beer so head to their website and check out the Kenny Finder for location nearest you. So before we get started, go ahead and grab yourself a Kenny and enjoy this week’s guest.

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Today, we’re thrilled to welcome Chef Rob Rubba, the ’90s skater kid turned culinary mastermind behind the Michelin-starred Oyster Oyster in Washington, DC. Celebrated for its groundbreaking and eco-friendly approach, Oyster Oyster leads the way in sustainable dining, artfully blending diverse techniques in preservation to craft extraordinary flavors while prioritizing ethical practices. Join us as Rob delves into his inspiring journey, reveals the creative sparks behind his plant-forward menu, and shares how embracing a vegetarian lifestyle has elevated his purpose and deepened his connection to the culinary world.

(00:00:00) Intro
(00:06:44) Rob’s Early Career
(00:10:57) Working at Guy Savoy
(00:16:30) How Oyster Oyster came to be
(00:20:00) The Impact of Oysters on the Chesapeake
(00:23:48) Menu Development and Evolution
(00:27:00) The Decision to Become Vegetarian
(00:36:38) Leaving Hazel and Lessons learned
(00:44:48) Creating Sustainable Practices
(00:47:10) Sustainability and Financial Success
(00:51:34) Gaining a Michelin Star
(00:55:00) The DC Dining Scene
(01:01:26) The Differences of Running a Vegetarian Restaurant
(01:04:28) Encouragement for the Next Generation of Chefs/Where Rob looks for Inspiration
(01:13:20) Wrap up Questions

A huge shout out to our sponsor, Singer Equipment for their unwavering support, which allows us to be able to bring these conversations to you. Check out their website for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful.

If you are looking for the best in class pizza oven for your next concept, make sure you check out the incredible ovens built by Moretti Forni and reach out to Greg Listino at their exclusive Northeast dealer, Rosito Bisani.

Meez, is one of the most powerful tools you can have as a cook and chef because it allows you to have a free repository for all of your recipes, techniques and methods so that you never lose them. Meez does way more than just recipe development though; it's an incredibly powerful tool that any chef or restaurant would benefit from.

My favorite new beer on the market, Kenwood Original, might be the most drinkable and most flavorful craft lager I've ever tried. Nothing goes better with a five star meal than a five star beer so head to their website and check out the Kenny Finder for location nearest you. So before we get started, go ahead and grab yourself a Kenny and enjoy this week’s guest.

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Email Eli with any comments, concerns, criticisms, guest requests or any other ideas or thoughts you might have about the show. eli@chefradiopodcast.com

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Welcome to episode 119 featuring the remarkable scientist-turned-culinary-pioneer, Nathan Myhrvold, where we dive deep into his fascinating journey from Chief Technology Officer at Microsoft to culinary innovator and author of the groundbreaking Modernist Cuisine series. Join us as Nathan shares his unique approach to writing his Modernist Cuisine collection of books, the influence of his time working with Stephen Hawking, and his transition from the tech world to the culinary arts. We'll explore the challenges and joys of creating cookbooks tailored for both professional chefs and home cooks, and uncover his favorite pizza place (in Jersey City) that sparks his culinary inspiration. This episode is an engaging blend of science, technology, and cooking with one of the most innovative minds the world has ever seen.

(00:00:00) Intro

(00:08:20) Approach to Writing Modernist Cuisine

(00:13:08) The Pioneering Chefs of Modernized Cooking

(00:18:42) Nathan’s Stephan Hawking Story

(00:24:25) From Microsoft to the Kitchen

(00:32:22) Where Nathan’s Inner Drive Comes From

(00:36:30) The Mind Blowing Photography Behind The Modernist Series

(00:42:51) Francisco Migoya and His Pivatol Roll In the Series

(00:45:52) Razza Pizza and other Restaurant's Approach to Pizza

(00:57:10) Making a Book for Professional vs Home Cooks and the Difference the Right Oven Makes

(01:02:41) The Similarities of Making Bread at Home vs In a Commercial Kitchen

A huge shout out to our sponsor, Singer Equipment for their unwavering support, which allows us to be able to bring these conversations to you. Check out their website for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful.

If you are looking for the best in class pizza oven for your next concept, make sure you check out the incredible ovens built by Moretti Forni and reach out to Greg Listino at their exclusive Northeast dealer, Rosito Bisani.

Meez, is one of the most powerful tools you can have as a cook and chef because it allows you to have a free repository for all of your recipes, techniques and methods so that you never lose them. Meez does way more than just recipe development though; it's an incredibly powerful tool that any chef or restaurant would benefit from.

My favorite new beer on the market, Kenwood Original, might be the most drinkable and most flavorful craft lager I've ever tried. Nothing goes better with a five star meal than a five star beer so head to their website and check out the Kenny Finder for location nearest you. So before we get started, go ahead and grab yourself a Kenny and enjoy this week’s guest.

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We're thrilled to have Chef Tracy Malechek join us on CHEF Radio, where we discuss her impressive background that includes working at some of New York's finest restaurants, honing her craft and developing a profound understanding of the culinary world. In this episode, we’ll explore her journey from the bustling kitchens of New York to meeting her husband, a renowned wine expert, and how together they are building a sustainable business that truly supports their employees at Birdies in Austin Texas. We’ll also discuss the challenges and rewards of balancing parenthood with restaurant ownership, and what it means to be mission-driven in today’s food industry. Stay tuned for an inspiring conversation with Chef Tracy Malechek

(00:00:00) Intro
(00:05:39) Start in Chicago
(00:07:25) James Beard Talk / Origin of Birdies
(00:10:09) New York Experience
(00:14:46) Eli and Tracy ALMOST Cross Paths: Things learned at Del Posto
(00:24:36) Post Del Posto
(00:25:50) Takeaways from Blue Hill
(00:27:06) How Failure Impacts You
(00:28:32) Checking Out Gramercy Tavern
(00:30:17) Mike Anthony Umbrella
(00:33:01) Time at Untitled and Meeting Arjav
(00:37:19) The Coin Flip
(00:42:24) The Origin of the Name and Getting Birdies Ready
(00:47:40) Biggest Piece of Advice for Potential Restaurants Owners
(00:49:14) Overcoming Pressure of the Pandemic
(00:51:12) First Day of Birdies and it’s Unique Business Model
(00:56:22) Balancing Parenthood and Restaurant Ownership
(01:01:53) What it Means to Mission Driven Restaurant
(01:04:30) The Balance Between Profitability and Hospitality
(01:12:23) How the Birdies Menu Came to Be
(01:15:34) Key Behind the Birdies Popularity
(01:20:00) Noticing the Rise of Birdies
(01:27:27) Rapid Fire Round Up

A huge shout out to our sponsor, Singer Equipment for their unwavering support, which allows us to be able to bring these conversations to you. Check out their website for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful.

If you are looking for the best in class pizza oven for your next concept, make sure you check out the incredible ovens built by Moretti Forni and reach out to Greg Listino at their exclusive Northeast dealer, Rosito Bisani.

Meez, is one of the most powerful tools you can have as a cook and chef because it allows you to have a free repository for all of your recipes, techniques and methods so that you never lose them. Meez does way more than just recipe development though; it's an incredibly powerful tool that any chef or restaurant would benefit from.

My favorite new beer on the market, Kenwood Original, might be the most drinkable and most flavorful craft lager I've ever tried. Nothing goes better with a five star meal than a five star beer so head to their website and check out the Kenny Finder for location nearest you. So before we get started, go ahead and grab yourself a Kenny and enjoy this week’s guest.

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Susan Feniger, two pioneering chefs behind acclaimed restaurants like Border Grill. In this episode, they discuss their beginnings, challenges in the industry, and the influence of Mexican cuisine on their careers. From their early struggles to their television success, this conversation is packed with invaluable insights and heartwarming anecdotes. 00:00 Intro 05:35 The Rigorous Schedule of Hot Tamale 06:54 The Start of Two Culinary Journeys 012:45 Sustaining Success and Navigating the Evolving Culinary Culture 17:11 From Cookbook to Food Network Stars 22:42 The Impact of Julia Child and Other Culinary Tales 37:00 Navigating Business Challenges and Strategic Decisions 45:54 Exploring Mexican Cuisine and Southern California 54:00 Overcoming Challenges and Finding Success 56:44 The Impact of Television on Culinary Careers 1:00:58 Breaking Barriers: Women in the Culinary World 1:10:30 Changing the Dated Restaurant Model and Culture Wrap Up Questions

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In this heartfelt episode, Chef Fiore Tedesco shares his remarkable personal and professional journey. Born deaf, Fiore faced significant challenges growing up in a large Italian family. The episode touches on his experiences with anxiety and trauma, his reflections on leadership and empathy, and the constant pursuit of balance in the demanding restaurant industry. (00:00 Intro: The Awakening of Sound (02:41) Chef Fiore Tedesco's Story: Overcoming Adversity with Empathy (05:24) A Culinary Legacy: Growing Up in a Hardcore Italian Family (10:52) The Power of Music and Overcoming Deafness (24:05) Finding Balance: The Struggle and Joy of a Chef's Life (28:59) Redefining Success Beyond the Kitchen (30:16) A New Perspective on Cooking and Humility (35:36) The Transformative Moment: Gaining the Gift of Hearing (38:13) The Power of Medicine in Overcoming Disability (38:52) Finding Value in Dreams Amidst Life's Challenges (42:16) The Journey to Humility and Healing (42:42) Confronting Trauma and Embracing Vulnerability (44:16) The Transformative Impact of Parenthood (45:30) The Role of Therapy in Personal Growth (46:40) Discovering Anxiety and the Path to Healing (49:56) The Evolution of a Chef: From Dreams to Reality (52:57) Creating an Ethical Restaurant Model (01:02:11) Launching Bambino: A New Culinary Adventure (01:10:58) Leadership, Vulnerability, and the Path Forward A huge shout out to our sponsor, Singer Equipment for their unwavering support, which allows us to be able to bring these conversations to you. Check out their website for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful.

If you are looking for the best in class pizza oven for your next concept, make sure you check out the incredible ovens built by Moretti Forni and reach out to Greg Listino at their exclusive Northeast dealer, Rosito Bisani.

Meez, is one of the most powerful tools you can have as a cook and chef because it allows you to have a free repository for all of your recipes, techniques and methods so that you never lose them. Meez does way more than just recipe development though; it's an incredibly powerful tool that any chef or restaurant would benefit from.

My favorite new beer on the market, Kenwood Original, might be the most drinkable and most flavorful craft lager I've ever tried. Nothing goes better with a five star meal than a five star beer so head to their website and check out the Kenny Finder for location nearest you. So before we get started, go ahead and grab yourself a Kenny and enjoy this week’s guest.

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In this episode, you're going to hear the story of a young lady who immigrated with almost nothing and slowly but surely began to rebuild her life in New York City through sheer willpower. By listening, you will learn how Nasim held onto the lessons she learned in her mother's kitchen in Iran until she was able to open Sofreh, as well as how she trains and develops the culture within her kitchen, and how she empowers her cooks to cook with intuition. Nasim talks about one of her favorite ingredients, the reduction of whey—a byproduct of making yogurt—that she uses extensively throughout her menu, and why it was important for her restaurant to reflect a more modern Persian feel.

1:30 Opening A New Café: Sofreh and Sofreh Cafe
5:49 Nasim’s Early Life
12:43 Navigating the Revolution
15:35 Some Early Culinary Lessons
20:30 The Culture of Iran through Nasim’s eyes
24:22 The Decision to Come to the United States
28:10 A Fresh Start with No Resources
29:30 Developing a Family and the Idea of Sofreh
38:30 Teaching Newcomers about Iranian Cuisine
43:15 the Process of Opening Sofreh
47:05 Sofreh's Menu Development and Evolution
1:10:23 Nasim's Breaks Down The Use of Whey and Mushrooms
1:14:40 The Inspiration Behind the Look of Sofreh
1:17:51 Words of Advice for Anyone Looking for a Career Change
1:21:30 The Rise of Sofreh
1:24:25 Cooking at the White House

A huge shout out to our sponsor, Singer Equipment for their unwavering support, which allows us to be able to bring these conversations to you. Check out their website for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful.

If you are looking for the best in class pizza oven for your next concept, make sure you check out the incredible ovens built by Moretti Forni and reach out to Greg Listino at their exclusive Northeast dealer, Rosito Bisani.

Meez, is one of the most powerful tools you can have as a cook and chef because it allows you to have a free repository for all of your recipes, techniques and methods so that you never lose them. Meez does way more than just recipe development though; it's an incredibly powerful tool that any chef or restaurant would benefit from.

My favorite new beer on the market, Kenwood Original, might be the most drinkable and most flavorful craft lager I've ever tried. Nothing goes better with a five star meal than a five star beer so head to their website and check out the Kenny Finder for location nearest you. So before we get started, go ahead and grab yourself a Kenny and enjoy this week’s guest.

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Embark on a gripping journey of resilience and redemption with Chef Gregory Gourdet in this riveting episode! Brace yourself for a rollercoaster of ambition, setbacks, and ultimately, triumph. In a world where success is often elusive, Gregory's story reminds us that the path to greatness is anything but linear. Join us as we unravel the challenges he faced on his quest to self-discovery and celebrate the inspiring triumph that awaits. Tune in now for a tale that will keep you captivated until the very end! Here's what else is discussed: 00:01:28 A Kid From Queens to a Resident of Oregon 00:04:15 Seafood of Oregon 00:06:45 The Food of Queens 00:08:45 Birth of Kann 00:12:18 Changing the Menu at Kann 00:13:30 Why Portland for Kann's Home 00:16:12 Time At Jean Georges 00:18:33 Finding Culinary School and The Early Years of His Culinary Journey 00:21:58 Inspiration from Jean Goerges Healthy View & Gregory's Books 00:28:10 Food and The World Intertwined 00:31:10 How the Current State of Haiti Affects Gregory 00:35:10 Sharing the Story of Haiti Through The Menu 00:37:45 Story behind Sousal Their Underground Bar 00:39:48 Gregory's Past with Substance Abuse 00:45:12 A Brush with Death 00:47:55 How Sauce Box Changed Gregory's Perspective 00:49:40 How the Culinary and Drug Culture Go Hand in Hand 00:52:16 Ben’s Friends - A Pathway to Sobriety 00:55:50 How Gregory Embraced Running Culture 00:58:30 Rapid Fire Round Up A huge shout out to our sponsor, Singer Equipment for their unwavering support, which allows us to be able to bring these conversations to you. Check out their website for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful.

If you are looking for the best in class pizza oven for your next concept, make sure you check out the incredible ovens built by Moretti Forni and reach out to Greg Listino at their exclusive Northeast dealer, Rosito Bisani.

Meez, is one of the most powerful tools you can have as a cook and chef because it allows you to have a free repository for all of your recipes, techniques and methods so that you never lose them. Meez does way more than just recipe development though; it's an incredibly powerful tool that any chef or restaurant would benefit from.

My favorite new beer on the market, Kenwood Original, might be the most drinkable and most flavorful craft lager I've ever tried. Nothing goes better with a five star meal than a five star beer so head to their website and check out the Kenny Finder for location nearest you. So before we get started, go ahead and grab yourself a Kenny and enjoy this week’s guest.

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In today's can't-miss episode, we have the pleasure of sitting down with Chef Michael Anthony, the culinary mastermind behind New York City's iconic Gramercy Tavern. Join us as we delve into Chef Anthony's culinary journey, his approach to setting the culture and tone in the kitchen, and the creative process behind crafting unforgettable dining experiences at one of America's most celebrated restaurants. Get ready to be inspired by Chef Anthony's passion for food, community, and innovation. Let's dive in!

Celebrating 30 Years of Gramercy Tavern in '24
A Special Dinner with a Mentor in Japan
Navigating the Culinary Industry: Trusting Your Gut and Learning from Failure
The Role of Gramercy Tavern in Shaping Culinary Career
The Importance of Local Agriculture and the Union Square Green Market
The Unmatched Culinary Scene of New York
A Chef's Journey to New York Culinary Evolution at Gramercy Tavern
The Philosophy of Menu Development
The Impact of Technology in Modern Restaurants
The Importance of Team Dynamics in the Kitchen
Looking Forward: Growth and Opportunities
Celebrating 30 Years of Gramercy Tavern
Chef's Personal Reflections and Future Outlook

A huge shout out to our sponsor, Singer Equipment for their unwavering support, which allows us to be able to bring these conversations to you. Check out their website for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful.

If you are looking for the best in class pizza oven for your next concept, make sure you check out the incredible ovens built by Moretti Forni and reach out to Greg Listino at their exclusive Northeast dealer, Rosito Bisani.

Meez, is one of the most powerful tools you can have as a cook and chef because it allows you to have a free repository for all of your recipes, techniques and methods so that you never lose them. Meez does way more than just recipe development though; it's an incredibly powerful tool that any chef or restaurant would benefit from.

My favorite new beer on the market, Kenwood Original, might be the most drinkable and most flavorful craft lager I've ever tried. Nothing goes better with a five star meal than a five star beer so head to their website and check out the Kenny Finder for location nearest you. So before we get started, go ahead and grab yourself a Kenny and enjoy this week’s guest.

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10:10 Chef Alex Kemp:

The Canadian chef who's taking Philadelphia by storm
Impressions of his new hometown
Persistence and Alex’s Culinary Journal
His Time on No Reservations
How Alex’s Experience Influences Him Today
Montreal Restaurants Recommendations

34:18 Chef Eric Leveillee

Eli’s First Impression of Eric
Cooking for Chef Alain Ducasse… or Not
Taking Over at Lacroix
The Thought Process of Creating and Executing a New Dish
Keeping It Simple vs “One More Ingredient”
Upcoming Dishes
Mentorship vs Reputation
Philadelphia Restaurants Recommendations

1:02:00 Chef Chance Anies

Background
Telling his Story Through his Menu
Quitting his Job and Starting The Food Cart
Meaning Behind the Name of Tabachoy
Advice for Anyone Not in the Right Career Feild
How Fatherhood Changed Chances Perspective
Philadelphia Restaurants Recommendation

A huge shout out to our sponsor, Singer Equipment for their unwavering support, which allows us to be able to bring these conversations to you. Check out their website for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful.

If you are looking for the best in class pizza oven for your next concept, make sure you check out the incredible ovens built by Moretti Forni and reach out to Greg Listino at their exclusive Northeast dealer, Rosito Bisani.

Meez, is one of the most powerful tools you can have as a cook and chef because it allows you to have a free repository for all of your recipes, techniques and methods so that you never lose them. Meez does way more than just recipe development though; it's an incredibly powerful tool that any chef or restaurant would benefit from.

My favorite new beer on the market, Kenwood Original, might be the most drinkable and most flavorful craft lager I've ever tried. Nothing goes better with a five star meal than a five star beer so head to their website and check out the Kenny Finder for location nearest you. So before we get started, go ahead and grab yourself a Kenny and enjoy this week’s guest.

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In this episode, we delve into the dynamic culinary partnership of Trey Smith and Blake Aguillard, who share a role as chefs at Saint-Germain. Together, they navigate the intricate dance of collaboration in the kitchen, where balancing creativity, leadership, and teamwork is key. As we explore their journey, we uncover the challenges and rewards of working side by side with another chef. While the culinary world often celebrates the lone genius in the kitchen, Trey and Blake demonstrate the beauty of synergy and shared vision. Their partnership yields not only exceptional dishes but also a culinary experience that transcends individual talents.

Here's what else:

The influence of Chef Michael Gulotta and Restaurant August on their careers
Exploring culinary journeys and influences
The hearth cooking experience and its impact
Founding Saint Germain and the birth of a partnership between three friends
Maximizing quality in tasting menus
The art of never settling and constantly evolving culinary techniques
Balancing passion and emotion in leadership
Cultivating their unique culinary identity
What Blake and Trey look for in potential employees
Exploring the business model of tasting menus
Creative inspiration behind the menu
Embracing New Orleans' rich culinary tradition
Future aspirations and preserving their quality of life
The impact of social media and fame on culinary careers
Concluding thoughts and future plans

A huge shout out to our sponsor, Singer Equipment for their unwavering support, which allows us to be able to bring these conversations to you. Check out their website for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful.

If you are looking for the best in class pizza oven for your next concept, make sure you check out the incredible ovens built by Moretti Forni and reach out to Greg Listino at their exclusive Northeast dealer, Rosito Bisani.

Meez, is one of the most powerful tools you can have as a cook and chef because it allows you to have a free repository for all of your recipes, techniques and methods so that you never lose them. Meez does way more than just recipe development though; it's an incredibly powerful tool that any chef or restaurant would benefit from.

My favorite new beer on the market, Kenwood Original, might be the most drinkable and most flavorful craft lager I've ever tried. Nothing goes better with a five star meal than a five star beer so head to their website and check out the Kenny Finder for location nearest you. So before we get started, go ahead and grab yourself a Kenny and enjoy this week’s guest.

Check out and follow us on Instagram

Email Eli with any comments, concerns, criticisms, guest requests or any other ideas or thoughts you might have about the show. eli@chefradiopodcast.com

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Prepare to be swept away into the heart of culinary excellence as we explore the dynamic world of partnerships in the culinary industry. From the farmers who cultivate our ingredients to the purveyors who supply our kitchens, every alliance plays a vital role in shaping the culinary landscape. But in this episode, we redefine the concept of partnership, delving into the profound bond between chef and business partner—a relationship akin to Batman and Robin or SpongeBob and Patrick.

Join us as we unveil the transformative power of great partnerships, igniting creativity, mentorship, and innovation in the pursuit of culinary perfection.

Here's a taste of the culinary wisdom awaiting you in today's episode:

Embark on a journey of self-discovery as we unravel the story of a chef whose path from the art world led her to her true passion: cooking.
Witness the pivotal moment at Charlie Trotter's that forever changed the course of her culinary journey, setting her on a trajectory of unparalleled success.
Explore the unique challenges faced by a left-handed chef and the profound impact of growing up in a kosher household.
Prepare to be surprised as we uncover the identity of the toughest chef she ever worked for and the valuable lessons learned along the way.
Follow her from the bustling streets of Chicago to the vibrant culinary scene of NYC, where mentorship under Tony Mantuano and the daunting task of filling Andrew Carmellini's shoes shaped her culinary philosophy.
Discover the transformative power of taking a step back, as a year off brings herclarity, confidence, and a renewed sense of purpose, culminating in the creation of Grove House Hospitality.
Explore the profound impact of breast cancer on her life and career, and the unwavering determination that led her to open her second restaurant amid intensive radiation treatment.
Uncover the importance of self-care in the culinary industry, especially for young women
The game-changing impact of her latest venture, Misi Pasta and it's boundless potential and why this might need to be your next step into entrepreneurship.

Join us as we dive deep into the heart of the culinary world, where every partnership, every challenge, and every triumph shapes the narrative of culinary excellence. Welcome to a podcast like no other. Welcome to the CHEF Radio Podcast

A huge shout out to our sponsor, Singer Equipment for their unwavering support, which allows us to be able to bring these conversations to you. Check out their website for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful.

If you are looking for the best in class pizza oven for your next concept, make sure you check out the incredible ovens built by Moretti Forni and reach out to Greg Listino at their exclusive Northeast dealer, Rosito Bisani.

Meez, is one of the most powerful tools you can have as a cook and chef because it allows you to have a free repository for all of your recipes, techniques and methods so that you never lose them. Meez does way more than just recipe development though; it's an incredibly powerful tool that any chef or restaurant would benefit from.

My favorite new beer on the market, Kenwood Original, might be the most drinkable and most flavorful craft lager I've ever tried. Nothing goes better with a five star meal than a five star beer so head to their website and check out the Kenny Finder for location nearest you. So before we get started, go ahead and grab yourself a Kenny and enjoy this week’s guest.

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Join us on this episode as we sit down with Chef Hari Cameron, tracing his remarkable journey from the world of fine dining to becoming a sought-after chef consultant, and now, his triumphant return to the culinary scene with his new venture, The Chef's Table in Rehoboth Beach, Delaware. Hari candidly shares the challenges he faced balancing the demands of a culinary career with family responsibilities, shedding light on the pressures many chefs experience as they navigate parenthood and traditional kitchen roles. Tune in as he discusses the pivotal moments that led him to adjust his career, leveraging his expertise while carving out time for his family, all while passionately pursuing his culinary dreams.

An introduction to Hari and a little history lesson on the restaurants of Rehobeth Beach, Delaware
Growing up in a spiritual household where gurus and meditation were typical, along with the prasad, aka the offering
How he got the name Hari from the Bhagavad Gita
A family with three boys who are all in the restaurant business, and how it was the youngest of the brothers who helped Hari find his path in food
Getting busted at a young age with some illegal substances, which made him wake up and realize he had to get his shit together
Setting a goal to open a restaurant by 30 and beating it by one year
Opening his restaurant a(MUSE.) in Rehobeth, which was noticed very quickly by the press
How he is hyper-focused and obsessive about learning things until he knows a lot about it
Getting lucky by selling his restaurant after 10 years in late January 2019 before the pandemic hit
How he shares his enthusiasm for food with his three young sons
Getting into consulting and why he says he never applies the "hard sale"
How he does a large range of consulting, from equipment companies, menu development to food companies, etc.
Opening his new space in Rehoboth called The Chef’s Table, where he will be doing dinners, classes, content creation, and other food related research and development
The art of dry aging fish and why he is a big fan of it

Supporters of the show:

A huge shout out to our sponsor, Singer Equipment for their unwavering support, which allows us to be able to bring these conversations to you. Check out their website for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful.

If you are looking for the best in class pizza oven for your next concept, make sure you check out the incredible ovens built by Moretti Forni and reach out to Greg Listino at their exclusive Northeast dealer, Rosito Bisani.

Meez, is one of the most powerful tools you can have as a cook and chef because it allows you to have a free repository for all of your recipes, techniques and methods so that you never lose them. Meez does way more than just recipe development though; it's an incredibly powerful tool that any chef or restaurant would benefit from.

Check out and follow us on Instagram and subscribe to the show.

Email Eli with any comments, concerns, criticisms, guest requests or any other ideas or thoughts you might have about the show. eli@chefradiopodcast.com

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Today's guest, Charlie Mitchell of the one-star Michelin restaurant Clover Hill in Brooklyn, New York, has a wisdom that is hard to come across in a chef barely into his 30s and someone who has gripped the food headlines as becoming the first black Michelin-starred chef in New York City’s history and one of only two black chefs in America. Yeah, you heard read that correctly, the first. In 2022, the Michelin guide recognized the work that he and his partners were doing in Brooklyn Heights and saw that the work that he put in, the training, and his dedication to the craft of cooking helped leapfrog him over even some of the more established and well-known chefs in the country's most competitive restaurant city.

Here's what else we talked about:

Growing up in Detroit, Michigan, and hailing from a family of auto workers
Finding a mentor who pointed him in the right direction and inspired him to leave Detroit and go to New York, even though it was his last choice of city
Pushing himself to work in the hardest kitchen in NYC
Why his first cookbook, Eleven Madison Park, motivated him to work there
The layers of protection from failure that EMP has to ensure that each guest has the experience that they expect
Why working as a commis at EMP was one of the biggest growth point in his career
Going out on a ledge and taking over a smaller neighborhood restaurant in NYC, but then quickly learning he wasn't ready to be the man just yet
Meeting his future partners at Clover Hill and why it's such a great match
How they slowly transitioned to a tasting menu-only restaurant
Creating a fine dining restaurant that was reflective of the owners and why it's so important for Clover Hill to make people feel comfortable and at home without the pretension that you may find often in fine dining
Charlie talks about why honest cooking is so important to him
Raising their prices because they are getting better ingredients to work with, not just because they now have a Michelin star
When they started getting clued in that they may be on the Michelin radar
The conversations he had with his partners after they won the star
What it means to him to be the first black chef in New York City history to have a Michelin star
What he learned once he started writing tasting menus and deciding what kind of journey he wanted to take the guests on
How he sees the restaurant continuing to evolve over the next few years
How he folks on "doing his part" when it comes to being a leader and showing other black chefs what's possible. Leading by example

Sponsors

A huge shout out to our sponsors, Maxwell McKenney and Singer Equipment, for their unwavering support, which allows us to be able to bring these conversations to you. Check out their websites for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful.

Meez, is one of the most powerful tools you can have as a cook and chef because it allows you to have a free repository for all of your recipes, techniques and methods so that you never lose them. Meez does way more than just recipe development though, it's an incredibly powerful tool that any chef or restaurant would benefit from.

Check out and follow us on Instagram

Email Eli with any comments, concerns, criticisms, guest requests or any other ideas or thoughts you might have about the show. eli@chefradiopodcast.com

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Chef Matt Kelly talks about his journey into the culinary arts, discusses what has influenced his cooking style, and how he managed to build a successful career out of it. His experiences range from early life in the kitchen to his stint at the Inn at Little Washington, where he honed his takes on food quality and sourcing. The Chef goes in-depth about his mission to create dishes that speak to their roots and tell a story, especially in his own restaurants in Durham, North Carolina. Apart from sharing insights into running multiple restaurant businesses and keeping up with the ever-changing food trends, he also emphasizes the importance of nurturing future chefs and make sure they understand the importance of foundational cooking. The conversation wraps up on a high note, with appreciative closing remarks and a display of gratitude for the shared interaction.

The Meat of the Conversation:

Discussing the North Carolina Food Scene
The Influence of Sports on Local Culture
Chef Matt Kelly's Background and Early Life
Impact of Regional Cuisine in NC
Influence of Family and Early Cooking Experiences
Importance of Local Food Systems
The Role of Mentorship in Culinary Careers
The Impact on Matt of Working at the Inn at Little Washington
Exploring Spanish Cuisine and Opening Mateo Bar & Tapas
Incorporating Southern Traditions into Food
The Importance of Foundational Cooking
Defining Southern Food
The Story of Grano Arso and its Influence on Cuisine
The Evolution of Oyster Culture in North Carolina
Reviving a Classic: The Story of Nana's
The Importance of Relationships with Purveyors
The Role of Grandmothers in Culinary Traditions
The Importance of Mentoring in the Culinary World

A huge shout out to our sponsor Singer Equipment for their unwavering support, which allows us to be able to bring these conversations to you. Check out their website for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful.

If you are looking for the best in class pizza oven for your next concept, make sure you check out the incredible ovens built by Moretti Forni and make sure you reach out to Greg Listino at their exclusive Northeast dealer, Rosito Bisani.

Meez, is one of the most powerful tools you can have as a cook and chef because it allows you to have a free repository for all of your recipes, techniques and methods so that you never lose them. Meez does way more than just recipe development though, it's an incredibly powerful tool that any chef or restaurant would benefit from.

Check out and follow us on Instagram

Email Eli with any comments, concerns, criticisms, guest requests or any other ideas or thoughts you might have about the show. eli@chefradiopodcast.com

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That's right! You read that headline correctly. Chef Jeremy Fox is coming to Philadelphia for the next installment of the Voi•ãge dining series where he is joining fellow CHEF Radio alum, Nicholas Elmi of Lark restaurant! And in honor of Chef Fox coming to Philadelphia, we are revisiting his podcast, which still ranks up there as an all-time favorite and one of the most listened CHEF Radio Podcast to.

As one of the most influential chefs of the past decade, Chef Fox continues to forge a path forward with his Michelin-starred restaurant, Rustic Canyon, and his critically acclaimed restaurant, Birdie G's, in Los Angeles. Be sure to click the link above to check out tickets for this once-in-a-lifetime dinner that will also raise money to support a nonprofit of the chef's choice.

There will be two nights of dinners on February 28th and 29th, and tickets are highly limited. However, because you are part of the CHEF Radio family, we have an early access to your price for you to take advantage of. For listeners of the show, there is a discount of $10 per ticket if purchased before Thursday, January 25th, so be sure to head over and get those tickets before it's too late.

Take a listen to this incredible, inspiring story of perseverance as chef Fox describes the successes, challenges, and mistakes that were made along the journey that his career took.

Topics discussed in this episode:

Eli breaks down Jeremy Fox’s career
Creating the menu for Ubuntu
Jeremy’s transition to working at Rustic Canyon and his reputation
Eli on his time at Torrisi
Jeremy reflects on his childhood in Philadelphia
Philadelphia food traditions vs. the west coast
Jeremy on his experience in Los Angeles
How Rustic Canyon changed in 10 years
Jeremy’s grandmother and inspiration for Birdie G’s
Jewish cuisine-inspired dishes at Birdie G’s
How fatherhood changed Jeremy as a chef
The journey to working at Manresa
Jeremy’s advice to leaders in the kitchen
The next generation of chefs
How Jeremy stopped being an intense, confrontational chef
Managing the stress of making a restaurant successful
Eli’s experience with anxiety
Jeremy on his anxiety and helping others
Dealing with anxiety and effects of the pandemic

Stay connected with Jeremy Fox on Instagram, and grab his book On Vegetables: Modern Recipes for the Home Kitchen here!

Listen to more episodes of The Chef Radio Podcast, and be sure to check out our other podcast Delicious City Philly!

Connect with Eli on Instagram:

The Chef Radio Podcast

Delicious City Philly

A huge shout out to our sponsors Maxwell McKenney and Singer Equipment for their unwavering support, so we are able to bring these amazing conversations to you. Check out their websites for all the amazing equipment they can supply your restaurant with to make it more efficient and successful.

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This episode of CHEF Radio is brought to you by DryAger, the world’s leader in dry aging technology.

Embarking on the journey of a sushi chef involves an unparalleled commitment—one that extends far beyond the ordinary expectations for culinary excellence. Often, to begin that journey, one must apprentice for years under an Itamae, or sushi master, working hard to learn even the most humble tasks before earning the privilege to handle crucial elements like rice, scallions, and ginger. In the realm of high-end sushi, these seemingly ordinary duties bear significant weight.

In today's podcast, Chef Jesse Ito shares his journey with us from being the son of a sushi chef to becoming one of the most celebrated sushi chefs in America today.

Here's what else was discussed:

How Jesse's star is rising as a twice-selected James Beard finalist
How his restaurant has exceeded his expectations after seven years in business
His father being one of the founding sushi chefs in the Philadelphia area, and how that came about
Fuji restaurant in Cinnaminson, New Jersey, just outside of Philadelphia, and how it used to be a very sketchy area, including some questionable “motels” with mirrors on the ceiling.
Growing up in a restaurant and running around with king crab shells on his head as a child
The very notable chefs that would come in to have his father cook for them
Why a great dishwasher is worth its weight in gold
How Jesse worked his way up in his father's restaurant to be a sushi chef before he was 20 years old
Finding his partners at Royal Sushi and Izakaya, and how that relationship began
Why Jesse slices his fish before each service and why the temperature of the fish is so important but often overlooked
The importance of rice and sushi and why it is the most important part of the Nigri experience. Jesse talks about his technique
What the actual definition of the word sushi is and why it applies to preservation
How the great earthquake in 1923 changed the game for sushi chefs and allowed them to come indoors after traditionally serving from street carts
The way Jesse supplies his fish, how the topography of the Asian Pacific Ocean is different than that of the rest of the world, and why it factors into the price of the product
The reverence that the Japanese hold their fish in versus how American fisheries treat their product
How dry aging has begun to change the game in sushi and why it makes the product more interesting, according to Jesse
Jesse's decision to stop drinking and begin to live a cleaner lifestyle and how that has allowed him to become an even better leader, business owner, and chef
Jesse reads his vision statement and mission statement that he originally had in 2016 and how it continues to be applied to the work he does today

A huge shout out to our sponsor Singer Equipment for their unwavering support, which allows us to be able to bring these conversations to you. Check out their website for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful.

Rosito Bisani: If you are looking for the best in class pizza oven for your next concept, make sure you check out the incredible ovens built by Morello Forni and reach out to Greg Listino at their exclusive Northeast dealer, Rosito Bisani.

Meez, is one of the most powerful tools you can have as a cook and chef because it allows you to have a free repository for all of your recipes, techniques and methods so that you never lose them. Meez does way more than just recipe development though, it's an incredibly powerful tool that any chef or restaurant would benefit from.

This holiday season make sure you reach for the true and authentic Parmigiano Reggiano to wow your guests with incredible flavors and textures. Click on the link to find out some fun and creative ways to use the one and only king of cheese this holiday season!🎁🧀

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Heavy is the head that wears the crown—an adage familiar to all. For chefs, the culmination of aspirations often transforms into a suffocating responsibility. Balancing the delicate dance between creative desires and the day-to-day demands of a profitable restaurant, chefs find themselves assuming the roles of part-time therapists, plumbers, dishwashers, and maintenance personnel. While these daily responsibilities are integral, chefs must elevate their perspective beyond the immediate tasks, recognizing that the traditional role has evolved add our positions as role models and trendsetters require to look at how we can help the evolving world outside of our restaurants.

Chef Matt Orlando is an absolute visionary and his work at the now concluded Amass in Copenhagen, Denmark, forged the pathway for other chefs to see how they can have a major impact on reducing food waste, thus helping with the needs for action when it comes to the future of our planet.

⚠️ One note before you get to the show, because we are calling international, we had some challenging moments with the technology, so please forgive the less the desirable recording quality. We apologize and will try to be better next time.🤘

Economics of upcycling
Saving water from blanching and circulating to clean the floors at the end of the day
Turning fish bones into noodles and why it just works. Bouncy!
Why he wants people to copy his food and techniques
Why Matt closed Amass and why he says he’ll never open a restaurant under the same name
His company, Endless, where they take massive amounts of commercially produced food waste and find ways to keep it out of the waste stream
His chocolate alternative called Thic and why it could be a game changer for the industry
Working with large skill producers and why it’s a totally different way of thinking then a chef and a fine dining restaurant
His new project in Singapore that is a multifaceted restaurant and education spot called AIR that will include a 9000 square-foot garden and farm in the middle of Singapore
Using flavor as a vessel to carry a message of sustainability and not preaching to the guest table side
The importance of understanding that sometimes a journey ends and you have to begin a new.
The importance of being a chef, but also allowing yourself to be open to other ideas and concepts when it comes to food
Leaving a team in today’s labor climate and what you have to do to be successful in creating a culture of excellence

A huge shout out to our sponsor Singer Equipment for their unwavering support, which allows us to be able to bring these conversations to you. Check out their website for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful.

If you are looking for the best in class pizza oven for your next concept, make sure you check out the incredible ovens built by Moretti Forni and make sure you reach out to Greg Listino at their exclusive Northeast dealer, Rosito Bisani.

Meez, is one of the most powerful tools you can have as a cook and chef because it allows you to have a free repository for all of your recipes, techniques and methods so that you never lose them. Meez does way more than just recipe development though, it's an incredibly powerful tool that any chef or restaurant would benefit from.

This holiday season make sure you reach for the true and authentic Parmigiano Reggiano to wow your guests with incredible flavors and textures. Click on the link to find out some fun and creative ways to use the one and only king of cheese this holiday season!🎁🧀

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For this podcast, we have an author, publicist, and podcast host who recently published a book that has so many incredible and unique perspectives from an astounding number of industry-leading chefs from around the globe. The author, Shari Bayer, based in New York City, is someone who is a lifer in our industry, or at least industry adjacent, as she has been a publicist for many of the highest-achieving chefs in America, and she's done that by creating genuine relationships with the chefs that she's met over the years.

Most recently, she added author to her title with a book that is as much great reading material as it is great lessons from many of the world's leading chefs as they share their own perspectives and methods when it comes to the duties of a chef.

Here's what was discussed:

Why this book is a dream project of Shari's
The early jobs that got her interested in the restaurant industry
Working for Charlie Trotter in Chicago
Her first foray into the world of restaurant PR with some industry legends
She breaks down the reasons why your restaurant needs or does not need a PR company
Working with Jim Lahey of the respected Sullivan Street bakery
Some of the common threads that she sees through the different chefs she interviewed for the book
Many chefs opened up to her about the mistakes they made along the way and shared those life lessons with her readers
The pressures on chefs today that were not there 15 to 20 years ago, and why so many chefs feel they need to open more than one restaurant
Eli is extremely impressed with the roster of chefs that she was able to put together for this book
The importance of cooking for not only great chefs but also great leaders who are going to mentor you while you grow, and why you need to give them your all, and they will help you succeed when it is your time
The wisdom of Chef David Kinch
How easy it is to get from NYC to Philadelphia, and why more people don't take advantage of it

Note: This is not a paid advertisement and no money was exchanged for our guest's appearance on CHEF Radio Podcast.

A huge shout out to our sponsor Singer Equipment for their unwavering support, which allows us to be able to bring these conversations to you. Check out their website for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful.

If you are looking for the best in class pizza oven for your next concept, make sure you check out the incredible ovens built by Moretti Forni and make sure you reach out to Greg Listino at their exclusive Northeast dealer, Rosito Bisani.

Meez, is one of the most powerful tools you can have as a cook and chef because it allows you to have a free repository for all of your recipes, techniques and methods so that you never lose them. Meez does way more than just recipe development though, it's an incredibly powerful tool that any chef or restaurant would benefit from.

This holiday season make sure you reach for the true and authentic Parmigiano Reggiano to wow your guests with incredible flavors and textures. Click on the link to find out some fun and creative ways to use the one and only king of cheese this holiday season!🎁🧀

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What would you say if I told you that a Disney artist, who helped bring animated films to life as well as designed video games and Disney theme park attractions, won a James Beard award this year for Best Chef California? Well, in today's podcast, we welcome Justin in to talk about his highly improbable journey from a first-generation Thai kid who grew up in his parents restaurant to one day leaving his artistic profession to come back to take over after his father had a debilitating stroke. This podcast has all the elements of a heart wrenching and uplifting Disney film, and we can't wait for you to listen!

Here’s what else was talked about:

Justin doing the inaugural Voi•ãge dinner at Kalaya with Chef Nok
Starting out as an artist at Disney
How certain aspects of his time at Disney still play into his decisions at Anajak Thai
Justin’s and Eli’s shared love for drawing out dishes before they begin to develop them in real life
Literally growing up in his mom and dad’s restaurant
His mother would give him ”showers” in the bathroom at the restaurant!
How beat up the physical space of Anajak is after 40+ years in business
When he had to take over the restaurant for his ailing father and the difficulties of filling his shoes…literally
Learning from other chefs and friends in the business
Are drop lines for servers necessary, or should guests be left to figure out the dish?
What kind of chef do you want to be?
The importance of hiring people who compliment you and fill the void in your knowledge
Justin’s early memory of trips to Thailand to visit family
How his father, after his stroke, still came into the restaurant using a wheelchair to help direct and train Justin
Justin’s incredible James Beard speech

Supporters of the show:

This holiday season make sure you reach for the true and authentic Parmigiano Reggiano to wow your guests with its incredible flavors and textures. Click on the link to find out some fun and creative ways to use the one and only King of Cheese this holiday season!🎁🧀

A huge shout out to our sponsors, Maxwell McKenney and Singer Equipment, for their unwavering support, which allows us to be able to bring these conversations to you. Check out their websites for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful.

Meez, is one of the most powerful tools you can have as a cook and chef because it allows you to have a free repository for all of your recipes, techniques and methods so that you never lose them. Meez does way more than just recipe development though, it's an incredibly powerful tool that any chef or restaurant would benefit from.

This holiday season make sure you reach for the true and authentic Parmigiano Reggiano to wow your guests with incredible flavors and textures. Click on the link to find out some fun and creative ways to use the one and only King of Cheese this holiday season!🎁🧀

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How many different individuals go into serving one plate of food in a restaurant? How many people, including producers, delivery personnel, cooks, servers, and porters, does it take to get each singular ingredient of a dish to the table? Maybe that’s not something you ever thought about; however, Andrew Friedman, author of the newly released book titled ”The Dish: The Lives and Labor Behind One Plate of Food”, spells it out for us in his book and takes a deep dive to help the reader understand how many hands go into growing, raising, picking, butchering, and delivering a single dish.

Here’s what else you’ll hear:

The many chefs he has written cookbooks for, including Chef Jimmy Bradley, Paul Liebrandt and Alfred Portale
The incredible work that he’s done on his podcast, Andrew Talks To Chefs, and the trust that he has developed over the years with chefs
How he got into writing and fell into the culinary world after hoping to be a screenwriter
Writing the book, Chefs, Drugs and Rock & Roll, and why trust was such a major factor in being able to write that book
How he was able to land an interview with Chef Wolfgang Puck
Writing his newest book and the premise behind it
Working with chefs Beverly Kim and Johnny Clark in Chicago to write the book
The one dish that he decided to right about and why he was at first unsure, but in the end, he felt great about hit
How he followed the food from seed to plate and what role it played in the logistics of it all most impressed him
Diving deep into the background of each employee who helps bring that one dish to life
How the kitchen is a safe haven for many people who may not be compatible with the traditional career path
Why sketching out dishes for Eli was important in minimizing how many times he had to try it out during the research and development phases

A huge shout out to our sponsors, Maxwell McKenney and Singer Equipment, for their unwavering support, which allows us to be able to bring these conversations to you. Check out their websites for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful.

Welcome to our newest sponsor, Meez, which is one of the most powerful tools you can have as a cook and chef because it allows you to have a free repository for all of your recipes, techniques and methods so that you never lose them. Meez does way more than just recipe development though, it's an incredibly powerful tool that any chef or restaurant would benefit from.

Check out and follow us on Instagram

Email Eli with any comments, concerns, criticisms, guest requests or any other ideas or thoughts you might have about the show. eli@chefradiopodcast.com

Peace, Love & Chicken Grease

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Do you have dreams of controlling your own destiny rather than waiting in line for your turn to step up in a restaurant owned by someone else? It seems like an obvious question, but maybe it isn’t because not everyone has the same ambition. What you are going to hear here today is the improbable story of a chef who was so driven to be their own boss that he bought a beat-up hot dog cart, shined it up with some stainless steel cleaner, hammered out some dents, and opened Portland, Maine’s first sushi hand roll cart, calling it Mr. Tuna.

Here's what else is on deck:

How being sick of the grind inspired him to get creative and start a hand roll cart
The short summer season in Maine
How Portland has a very high restaurant per capita number
Jordan paints a picture of what the fishing docks look like in Portland
How he fell into the world of sushi
Convincing the owners of a restaurant to put in a sushi bar that he ran for his first taste of running his own business
Deciding to move to Portland in order to put on some roots
The challenges of running a food cart in a climate that has snow on the ground many months of the year
The impeccable seafood that he gets to serve his guests in Maine
Eli and Jordan talk about their favorite oysters from Maine.
How a sushi chef can manipulate fish to get the most out of it
How a sushi chef can breakdown preconceived notions of their guests and get them to try fish they may know otherwise
Why he does not use fish from Japan
Jordan talks about his fleet of food trucks that go out and around the Portland area
Starting his Thai-style fried chicken concept with his partner
What’s next

A huge shout out to our sponsors, Maxwell McKenney and Singer Equipment, for their unwavering support, which allows us to be able to bring these conversations to you. Check out their websites for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful.

Welcome to our newest sponsor, Meez, which is one of the most powerful tools you can have as a cook and chef because it allows you to have a free repository for all of your recipes, techniques and methods so that you never lose them. Meez does way more than just recipe development though, it's an incredibly powerful tool that any chef or restaurant would benefit from.

Check out and follow us on Instagram

Email Eli with any comments, concerns, criticisms, guest requests or any other ideas or thoughts you might have about the show. eli@chefradiopodcast.com

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For our 100th episode, we take a road trip to New York City to talk with the legend himself, Chef Daniel Boulud, of Restaurant Daniel, Café Boulud, DB Bistro, and more. In this 100th episode, Eli has the opportunity to ask Chef what it takes to stay on top of the mountain for 30+ years as his restaurant celebrates its own incredible milestone. Chef Daniel graciously opens his dining room up to us as we sit down and talk about the early years that shaped him and the people along the way who mentored him to become the great chef that he is. As someone who is a direct disciple of chef Paul Bocuse and who worked in some of the great houses of French cuisine, Chef Daniel has seen this industry transform itself over the years into the diverse, multicultural industry it has become.

Here’s what else was discussed:

Perspective and why it’s so important to maintain it
Chef gives gratitude and credit to all the people who helped make his dream come true
Eli talks about the many chefs that he’s worked for who have come up through Chef Daniel’s kitchens
Chef takes us back to the farm that he grew up on outside of Lyon, France
The incredible tradition of taking a plate of “fricassee” to the neighbors after slaughtering a hog
Making goat cheese and selling it at the farmers market in Lyons with his father
The importance of understanding the circle of life and why growing up on a farm helps you appreciate the animals that you are cooking
How Chef Daniel got his first apprenticeship at a two-star Michelin restaurant
The legendary chefs that he worked for who shaped him
How Chef Paul Bocuse became his mentor and took him under his wing
The reason Chef Daniel came to the United States and the legendary chef that he worked for at the Watergate in DC
The incredible influence that the famous winemaker, Robert Mondavi, had in bringing French chefs to the US
Chef talks about his 30th birthday, where chef Jean-Louis Palladin cooked a dinner of live animals, including a live lamprey that he brought to the table
Working at Le Cirque with the famed Sirio Maccioni
The beautiful practical joke that was played on him when leaving Le Cirque
Looking back on 30 years and the incredible perspective chef still has
The current threat to profitability in our industry
How to maintain a culture among many different restaurants with many different partners
The importance of creating upward mobility in his company and how building out the new Café Boulud will allow some of his key players to move up

A huge shout out to our sponsors, Maxwell McKenney and Singer Equipment, for their unwavering support, which allows us to be able to bring these conversations to you. Check out their websites for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful.

Welcome to our newest sponsor, Meez, which is one of the most powerful tools you can have as a cook and chef because it allows you to have a free repository for all of your recipes, techniques and methods so that you never lose them. Meez does way more than just recipe development though, it's an incredibly powerful tool that any chef or restaurant would benefit from.

Check out and follow us on Instagram

Email Eli with any comments, concerns, criticisms, guest requests or any other ideas or thoughts you might have about the show. eli@chefradiopodcast.com

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What is the biggest moment in your career as a chef? Is it opening your first restaurant? Maybe it's when you receive an accolade that you were always dreaming of, or maybe it's getting a really nice review from your city's food critic. These are all great moments, without a doubt, but I would venture to say that the biggest moment in a chef's career is when they finally start to find their own voice in their food, when all of these past experiences, dishes, and efforts come together in a unique vision that is completely their own.

Dave Beran, today’s guest, had a very unique way of finding his voice in food. In fact, he was given the rains of a Chicago restaurant that would completely change every four months. That restaurant was aptly called Next, and it is a restaurant that pushes the imagination and boundaries of what our industry can do. Next would lead him to find his own style and voice, and ironically, after loathing the 1910 bistro menu Next began with in 2011, it led him down a path to where he is today, cooking in Santa Monica with his critically acclaimed Pasjoli, an elevated French bistro where they cook food that is rooted in Southern California but inspired by the markets of Paris.

Here’s what else was talked about:

How the name of the restaurant came to fruition
When Dave and Eli met after becoming Food & Wine Best New Chefs together in 2014
Dave’s introduction into the industry as ”Toast Boy”
Working for chef Michael Tramano at Tru in Chicago
The intricacies of Pommes Soufflé
Getting a job at Alinea restaurant and why they start cooks as a food runner
How his mentor, Chef Erick Williams of Virtue, helped guide him
The day they got a call from Chef Grant Achatz telling them he had cancer
The relearning process after Chef Achatz came back to the kitchen after receiving treatment
How Alinea changed the game for modern food in America
When he decided to open Next, and why there were 20,000 names on the list for reservations when they opened
The moment he started to find his own perspective in food
Opening his tasting menu-only restaurant, Dialogue
Training actor Jeremy Allen White at Pasjoli to prepare for his lead role in The Bear
Eli and Dave w poetic about Chicago’s Italian Beef sandwich!
How they cook at Pasjoli and use old school techniques when roasting meats
Why teaching his team so important to him and why he even opens the financial books for his team to learn and empower them

A huge shout out to our sponsors, Maxwell McKenney and Singer Equipment, for their unwavering support, which allows us to be able to bring these conversations to you. Check out their websites for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful.

Welcome to our newest sponsor, Meez, which is one of the most powerful tools you can have as a cook and chef because it allows you to have a free repository for all of your recipes, techniques and methods so that you never lose them. Meez does way more than just recipe development though, it's an incredibly powerful tool that any chef or restaurant would benefit from.

Check out and follow us on Instagram

Email Eli with any comments, concerns, criticisms, guest requests or any other ideas or thoughts you might have about the show. eli@chefradiopodcast.com

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Success in our business is never a linear path, and it will always be met with unexpected ups and downs that will challenge you at your lowest and enthrall you at your highest. After our guest, Ana Castro of Lengua Madre and the up-and-coming Acamaya, worked in a New York City restaurant with a toxic environment that nearly killed her, she was contemplating leaving the industry altogether and pursuing a career in her family’s line of work as an architect. But, after departing New York City for New Orleans, Ana began to surround herself with true friends who supported her and also lifted her up in a way where she began to enjoy the industry again and found a new food language that was at the core of her being and connected her to her roots as a Mexican. Lengua Madre, which translates to Mother Tongue, perfectly describes the style of food she is cooking, where she’s able to use inspiration from her family’s roots as well as the vast and seemingly endless flavors of Mexican cuisine to create awe-inspiring meals that have made the industry stand up and notice. What Ana may lack in experience running a restaurant, she makes up for in youthful exuberance and bullish energy that is infectious when you hear her talk.

Here's what else was discussed:

How Eli and Ana met at the Beard Awards in 2023
The family tragedy that impacted her first James Beard finalist award
Interning at Relae in Copenhagen
The importance of her Abuela (grandmother) in her family as the matriarch
The hilarious tradition that they have for birthdays in her family
Being born in the States as an "anchor baby", but growing up in Mexico City
The goal she has that involves her fellow Food & Wine Best New Chef class of 2022
How her family came from extreme poverty in Mexico
Growing up in the kitchen, surrounded by her grandmother and aunts, and why she was not allowed to open her mouth
Coming from a family of architects and engineers, and how she applies some of those inherent skills to her operation
Why she works hard at being extremely organized and creating an efficient kitchen, and the impact it has on her anxiety
Why you need to be vulnerable as a chef to create an environment of trust and accountability in your organization
The moment she realized she had to get out of a toxic kitchen that was physically and mentally abusive, to the point of panic attacks
Why she considers herself "a white passing Mexican”, and how people perceive her
The importance of putting creative limitations on yourself and your menu, and why that will ultimately make you more innovative
Chef walks us through some of her favorite menu items to explain her vision for her food. Think Nixtamalized sweet potatoes!
Why Eli feels her perspective as a chef is so refreshing

Supporters of the show:

A huge shout out to our sponsors, Maxwell McKenney and Singer Equipment, for their unwavering support, which allows us to be able to bring these conversations to you. Check out their websites for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful.

Welcome to our newest sponsor, Meez, which is one of the most powerful tools you can have as a cook and chef because it allows you to have a free repository for all of your recipes, techniques and methods so that you never lose them. Meez does way more than just recipe development though, it's an incredibly powerful tool that any chef or restaurant would benefit from.

Check out and follow us on Instagram

Email Eli with any comments, concerns, criticisms, guest requests or any other ideas or thoughts you might have about the show. eli@chefradiopodcast.com

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It's not every episode that we get to sit down and talk with a pioneer of our industry, and in today's show, we invite Chef Amanda Cohen to sit down and bring her incredible perspective on cooking and life as she reminisces about the vegetable forward journey she has been on over the last 20+ years. In 2008, Amanda opened up Dirt Candy, a groundbreaking vegetarian restaurant that took NYC by storm, and became one of the hottest tickets in town, where curious and passionate guests alike jockeyed for one of the 18 seats available each night. Fast forward 17 years, and Dirt Candy continues to pack it in, albiet in a larger space, each night as her loyal customers and fans show up to eat her clever and cheeky crave-inducing takes on classic combinations.

Here are some other highlights of the discussion:

Being from Toronto and why it holds a special place in her heart
Growing up in the cold weather, playing hockey/skating
Writing a cookbook and waiting until she was ready to say yes
Why winter is her favorite season for products
The dish that put her on the map
The trouble with opening a “New American” restaurant
Going from an à la carte menu to a tasting menu format
Being one of the first to do away with the typical tipping system in 2015
The pricing conundrum of running a vegetable-focused restaurant
Working at the controversial Pure Food & Wine
The frustration when customers tell you they “liked it” but then leave you a bad review
Why her leadership philosophy is “being adaptable”
How Amanda incorporates her team into the menu design and creates new dishes
Why the starting pay in her kitchen is $29/hour

Supporters of CHEF Radio:

A huge shout out to our sponsors, Maxwell McKenney and Singer Equipment, for their unwavering support, which allows us to be able to bring these conversations to you. Check out their websites for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful.

Welcome to our newest sponsor, Meez, which is one of the most powerful tools you can have as a cook and chef because it allows you to have a free repository for all of your recipes, techniques and methods so that you never lose them. Meez does way more than just recipe development though, it's an incredibly powerful tool that any chef or restaurant would benefit from.

Check out and follow us on Instagram

Email Eli with any comments, concerns, criticisms, guest requests or any other ideas or thoughts you might have about the show. eli@chefradiopodcast.com

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Josh Sharkey trained under some incredible, generational chef talent, like David Bouley, like Indian super star chef, Floyd Cardoz, and the Great Gray Kunz, and in doing so, he built up his repertoire and his résumé, so no matter what he did, he would be successful. But after working for these industry titans, he found himself on a new mission. It was after he lost an important notebook that was chock-full of recipes and techniques that he had been taught over the years that he came up with the idea of developing software where no recipe, no technique, or learned knowledge will ever go missing again because someone lost their notebook.

Here’s what was discussed:

After his father passed when he was just a teenager, he began cooking for his family
Training as a chef in Oslo with Chef Terje Ness at Oro
Eating donkey in Piedmont
Working with Chef Floyd Cardoz at Tabla and why it was a dream kitchen
Cooking with headlamps during the NYC blackout of 2003
Working with Chef David Bouley at the restaurant's height
Why working in Café Gray, with Chef Gray Kunz, was so instrumental in his upbringing
The perfection that is the Kunz spoon
Josh’s first foray into entrepreneurship with Bark Hotdogs
No matter how good your product is, you have to be able to tell a story with your food
The moment he came up with the concept of his recipe company, MEEZ
Why MEEZ is an incredibly powerful tool for kitchens
How they painstakingly converted product yields into the software
The ease of training your teams when using MEEZ
Why building MEEZ has given him more fulfillment than his career in the kitchen

A huge shout out to our sponsors, Maxwell McKenney and Singer Equipment, for their unwavering support, which allows us to be able to bring these conversations to you. Check out their websites for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful.

Welcome to our newest sponsor, Meez, which is one of the most powerful tools you can have as a cook and chef because it allows you to have a free repository for all of your recipes, techniques and methods so that you never lose them. Meez does way more than just recipe development though, it's an incredibly powerful tool that any chef or restaurant would benefit from.

Check out and follow us on Instagram

Email Eli with any comments, concerns, criticisms, guest requests or any other ideas or thoughts you might have about the show. eli@chefradiopodcast.com

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There are so many phases throughout our lives, and restaurants are really no different. Many restaurants start off as one concept and then slowly evolve into what ultimately works best for the business. That evolution might be slow and gentle, barely felt by the guests, or it could be a clean break to start anew.

Today’s Guest, Dominic Piperno, a South Jersey native, recently made the life-changing decision to go from an ala carte menu, where he was working 100 hours plus, to a bimonthly, rotating prefix menu, where the chefs are able to become students of the game again and learn new techniques, dishes and create exciting new menus. What was the reason for this? Well, it was because he realized he was working himself towards inevitable burn out and he was tired of missing many of his young daughters milestones as well as not spending enough time with the rest of his family. Tune in and here how a chef, who was at his breaking point, was able to envision a new phase and a more sustainable vision for his restaurant, Hearthside 2.0

Here’s what else we talked about:

The charm and allure of Collingswood, New Jersey
Two European parents and how food was central to their family dynamic
The memories of visiting the tiny Calabrian village of his father’s hometown
His father’s guidance and wisdom and how it's been so important to him throughout his career
The incredibly rich, fertile ground of South Jersey and the products that come from it
Working for Chef Joey Baldino at Zeppoli in Collingswood and Greg Vernick at Vernick Food & Drink
Falling in love with live fire cooking
The way he knew he was ready to open his own place
How the name Hearthside came about
The financial aspect of operating a live fuel concept
How switching from an à la carte format to a tasting menu has literally changed his life and given him new energy
The many benefits of having a tasting menu concept
How becoming a father has impacted his point of view when it comes to leadership
How chef holds himself accountable
Why mentoring is so important and why he enjoys it so much
How being on this podcast is a full circle moment for Dominic

A huge shout out to our sponsors, Maxwell McKenney and Singer Equipment, for their unwavering support, which allows us to be able to bring these conversations to you. Check out their websites for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful.

Welcome to our newest sponsor, Meez, which is one of the most powerful tools you can have as a cook and chef that allows you to have a free repository for all of your recipes, techniques and methods so that you never lose them. Besides that, it does way more, so check them out and make sure you use the discount code that you’ll here in the podcast to upload 25 free recipes to the platform.

Email Eli with any comments, concerns, criticisms, guest requests or any other ideas or thoughts you might have about the show. eli@chefradiopodcast.com

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Every once in a while, there are these chefs, where it’s as if they've been hand picked by some sort of celestial chef “being”, that says, “Hey young chef, I know exactly the type of work you’re going to do“, and whether or not you subscribe to divine intervention, one thing we know, when a chef hits at the right time, with the right product and with the right mix of authenticity, storytelling and purpose, that chef can light the world on fire. And today, we we get to hear from one of those chefs in Ashleigh Shanti, who possesses an intrinsic desire to pick up the torch of her ancestors to insure her family's roots, history and recipes are not lost to the sands of time, but rather rediscovered and celebrated.

Here’s what else was talked about:

Growing up in coastal Carolina and working in seafood shacks
How nostalgia helped drive her career
Working with Vivian Howard and learning about eastern North Carolina
How a display at the Shenandoah National Park made her realize that Appalachian blacks were underrepresented
How Benne On Eagle really changed her as a chef and as a leader
Chef John Fleer’s impact on Ashleigh and many other chefs
The responsibility that she has for keeping her family’s food history preserved
Black foodways are kept orly over the years, which makes them more vulnerable to being lost forever
What kind of discoveries she’s had while writing her new cookbook
Why owning the story of her food is so important to her
Her new restaurant, Good Hot Fish, opening soon
What a fish camp is and why it’s such a major part of who she is
A Guyanese word that had a major impact on her
Why chefs are naturally advocates

A huge shout out to our sponsors, Maxwell McKenney and Singer Equipment, for their unwavering support, which allows us to be able to bring these conversations to you. Check out their websites for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful.

Welcome to our newest sponsor, Meez, which is one of the most powerful tools you can have as a cook and chef that allows you to have a free repository for all of your recipes, techniques and methods so that you never lose them. Besides that, it does way more, so check them out and make sure you use the discount code that you’ll here in the podcast to upload 25 free recipes to the platform.

Check out and follow us on Instagram

Email Eli with any comments, concerns, criticisms, guest requests or any other ideas or thoughts you might have about the show. eli@chefradiopodcast.com

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Being a successful chef is so much more than being a great cook, and once you find yourself in that position, your attention is constantly being pulled away from the kitchen to handle business matters, HR, food costs, scheduling, etc. etc. So with all of these demands, how do you still maintain your creativity, your energy to lead, and your positive state of mind? Well, unsurprisingly, there is no easy answer, but in just a few minutes, you’re going to hear from chef and owner Johnny Spero, of Reverie and Bar Spero in Washington DC, who in ’22 saw his restaurant reduced to ashes and who is someone who strives to be a great chef, a great husband, and a great father, but as you hear, it is a delicate and ever-evolving task. Do you struggle with similar challenges? Well, if you do, pull up a seat at the table and give this one a listen.

Here’s some of what was discussed:

His recent trip to Kyoto to cook with Jacob Kear at Lurra
Eating at the Noma residency in Kyoto
Johnny’s introduction to the industry
The lessons he learned when becoming a chef too early in his career
Accolades are no longer about ego as much as they’re about making sure your business is healthy and busy
Working at incredible restaurants such as Komi, Minibar, Noma, Mugaritz
What he had to do to stage at Noma while being broke
The different evolutions of Reverie and what to expect when 2.0 opens
Why having your cooks run food to the tables can be so impactful to the diner
His recollection after getting a call that his restaurant was on fire
All the different restaurants and places he’s been cooking at as he awaits Reverie to reopen
Bar Spero is inspired by “The food you want to eat on your day off”, but through a Spanish lense
Why he had to quit drinking and how he did it

A huge shout out to our sponsors, Maxwell McKenney and Singer Equipment, for their unwavering support, which allows us to be able to bring these conversations to you. Check out their websites for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful.

Welcome to our newest sponsor, Meez, which is one of the most powerful tools you can have as a cook and chef that allows you to have a free repository for all of your recipes, techniques and methods so that you never lose them. Besides that, it does way more, so check them out and make sure you use the discount code that you’ll here in the podcast to upload 25 free recipes to the platform.

Check out and follow us on Instagram

Email Eli with any comments, concerns, criticisms, guest requests or any other ideas or thoughts you might have about the show. eli@chefradiopodcast.com

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What happens when your passion meets purpose? Saba is what happens. Saba is Chef Alon Shaya’s flagship restaurant, which was his answer to that question and is the result of his passion for cooking helping him to find his purpose and his voice in food. After spending nearly an entire lifetime suppressing his heritage so that he could feel more acclimated to the American life that his family immigrated to, he discovered his roots in Israel and began cooking with his heart rather than his head. In this episode, Eli and Alon speak very frankly about the importance of creating a story, narrative, or purpose for your food and how it can be incredibly impactful for your guests.

Here’s what else you’ll hear:

Alon’s immigration story from Israel
How being poor in a wealthy suburb made him build a strong work ethic
How his home economics teacher saved his life and put him on the right path
His love for watching Emeril Lagasse
Nearly getting kicked out of the CIA
How Hurricane Katrina reshaped his entire perspective on food
His time working with Chef Marc Vetri and spending time in Italy
How he discovered Israeli food for the first time
The number of seeds in a pomegranate and why he named his company after it
How his nonprofit is improving the lives of New Orleans school kids
The complexity of New Orleans food and how history, good and bad, has shaped it
When life is no longer normal, humans crave normalcy
The influence of all the different Middle Eastern countries on his food as well as his father’s Romanian heritage
How has his departure from his former company helped shape his leadership style today
Eli learns what a “second line” is in New Orleans
Opening up his Denver restaurant and why they chose there for the second location
Alon shares some of his favorite restaurants in New Orleans
His companies day of service

A huge shout out to our sponsors, Maxwell McKenney and Singer Equipment, for their unwavering support, which allows us to be able to bring these conversations to you. Check out their websites for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful.

Welcome to our newest sponsor, Meez, which is one of the most powerful tools you can have as a cook and chef that allows you to have a free repository for all of your recipes, techniques and methods so that you never lose them. Besides that, it does way more, so check them out and make sure you use the discount code that you’ll here in the podcast to upload 25 free recipes to the platform.

Check out and follow us on Instagram

Email Eli with any comments, concerns, criticisms, guest requests or any other ideas or thoughts you might have about the show. eli@chefradiopodcast.com

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James Beard award winning chef, Jeremiah Langhorne, sits down with Eli to talk about his improbable rise to one of the Mid Atlantic’s best chefs and why his work ethic, determination, and resilience are the keys to the success he has had at The Dabney and now at his newest restaurant, Petite Cerise in DC.

Chef Jeremiah only had one goal in life, and that was to be a professional skateboarder, but it was when he saw some cooks at a local pizza shop, where he was delivering pizzas, putting food into a pan while testing out a special, that he realized that real cooking was more than just reading a recipe out of a book, and it was at that moment that he realized this is something worth pursuing.

Here are some of the highlights:

The idea behind their new French restaurant, Petite Cerise
How Jeremiah has found a love for French food but is doing it in a new light
The power of learning a technique and how your repertoire will serve you throughout your career
The magical crêpe that Jeremiah had on his recent trip to France
Chef’s unlikely entrée into the food business and why it wasn’t skateboarding
The advice he received from a chef that sealed his fate
How working with Chef Sean Brock changed his perspective
Why it doesn’t have to be all or nothing when buying local
How the next generation of chefs will change our industry for the better
Why he geeks out about Maryland blue crab and asparagus season
Chef breaks down his well known dish called Hearth Roasted Vegetables
His breakthrough with his ”Bay Sauce”, which is rooted in Maryland history
The beauty of the European protection system for food and labeling
Breaking down the success of his restaurant, The Dabney
Why he didn’t want to go back to his restaurant shortly after opening it and the advice that helped reshape his cooking
When you open a restaurant, you’re telling the world, ”Here I am, come at me.”
The importance of understanding the science of cooking
One of Eli’s favorite books, On Food and Cooking, by Harold McGee
How the pandemic allowed them to hit the reset button and begin to reshape the restaurant
Why you should have a one year, five year and ten year plan for your career and restaurant
Some of Jeremiah’s favorite places in the mid Atlantic to eat

A huge shout out to our sponsors, Maxwell McKenney and Singer Equipment, for their unwavering support, which allows us to be able to bring these conversations to you. Check out their websites for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful.

Welcome to our newest sponsor, Meez, which is one of the most powerful tools you can have as a cook and chef that allows you to have a free repository for all of your recipes, techniques and methods so that you never lose them. Besides that, it does way more, so check them out and make sure you use the discount code that you’ll here in the podcast to upload 25 free recipes to the platform.

On Food and Cooking: The Science and Lore of the Kitchen

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So how do you know, as a chef, where you should be putting your energy outside of your normal job description? Because quite often on CHEF Radio, we talk about how chefs have positive impacts outside of the kitchen through great leadership practices, mentorship, fundraisers, and foundations, but maybe one of the single biggest impacts we can make is through our own responsible purchasing and sourcing and teaching the next generation the importance of being stewards of our foodways and food systems.

Reducing our carbon footprint through climate education, menu planning, reducing food waste, and even packaging and plastics reduction are just some of the ways we can leave this industry better than how we found it, and let's face it, when you become a leader in our industry, you're expected to do so much more than just simply create menu items, work service, and write a schedule.

And of course, as individual chefs, we can each do this on our own, but as you’re going to hear today, when a farmer and a chef work hand-in-glove to create a Regenerative Organic utopia such as Chef’s Garden, the impact they can have is immeasurable, and it's no coincidence that this is Earth Week, and we are releasing this on Earth Day, because I couldn't imagine a better couple of guests to talk about the major positive impacts they’ve had on our planet and people and why would they do is massively important. Support Regenerative Organic Agriculture!

Here’s what else you’ll hear:

Farmer Lee Jones

Coming to you live from the New York Food & Restaurant Show 2023
What is Regenerative Organic farming and why you as a chef need to be supporting it?
Why our vegetables nutritional levels continue to decline on a massive scale even with the advances in technology
Trying to farm like they did 100 years ago
Harvesting the sun by planting cover crops and soil
Why we must support regenerative organic farming as chefs because the government’s not going to change anything
Having a medical doctor on staff at the Chef's Garden to help create more nutrient dense vegetables to assist in healing.
How the Chef’s Garden changed the game with the creation of microgreens
Charlie Trotter’s influence on the trajectory of CG
Chef’s Garden focuses on their team & community and why that matters

Chef Jamie Simpson

The Culinary Vegetable Institute at the Chef’s Garden
Jamie’s love for all 600+ different varieties of fruits and vegetables that grow around him
How they bring chefs to the Vegetable Institute for either R&D or a little R&R
The biggest changes that Jamie has been a part of over the years at Chef’s Garden
Moving towards a direct-to-consumer and pick-to-order concept
Having to give up his career and music to focus on being a chef
How they harvest all parts of the plants and use absolutely everything that can possibly be turned into food or a food related product
Creating vegetable “Deli Slices”
High Pressure Pasteurization and why Jamie is so excited about it

A huge shout out to our sponsors, Maxwell McKenney and Singer Equipment, for their unwavering support, which allows us to be able to bring these conversations to you. Check out their websites for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful.

Welcome to our newest sponsor, Meez, which is one of the most powerful tools you can have as a cook and chef that allows you to have a free repository for all of your recipes, techniques and methods so that you never lose them. Besides that, it does way more, so check them out and make sure you use the discount code that you’ll here in the podcast to upload 25 free recipes to the platform.

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What has luck got to do with it? Well, the short answer is absolutely nothing, and when Chef John Shields and his wife, Karen, took a leap of faith and moved to a little-known town in rural Virginia, they had no idea how life-changing that decision would be. It was after a New York Times writer stumbled upon their groundbreaking cooking at the little country inn named Town House in Chilhowie, Virginia, where they were really developing their style of cooking, that their careers really took off. But, as chef Eli says in the podcast, luck is nothing more than being fully prepared when the opportunity comes your way.

Here’s what else is covered:

John’s newly found love & enthusiasm for the “B’ word
Having no direction early on in his young adult life and finding food
Cooking with his father ignited the flame in him
How NOT getting hired in New York changed his trajectory, and you can blame it on dial-up internet
Working for Charlie Trotter in one of the most challenging kitchens in the world
Why failures, disappointments, and the feeling of discomfort are SO essential to developing yourself as a chef
It’s OK to fail! But fail forward and learn from every failure by turning it into a lesson
Why being a great chef is like walking a tightrope between failure and ambition
How working at Alinea shaped his perspective
The hilarious story of how the relationship with his future wife was exposed after dating and working together
How the husband-wife team splits responsibilities and how that relationship has evolved after children
Moving to the middle of nowhere with no expectations
How a full-page article in the New York Times changed everything for them
The one and only Kitchen Arts & Letters bookstore in NYC
How the layout of their building gives them the opportunity to do two separate concepts under the same roof
The way that he approaches food, the ingredients and how he brings them to the plate, and his intuition-based style of cooking
Allowing a plant to go through its full cycle of life to see what kinds of exciting stages it goes through and how that can impact the way you use it
Breaking down one of their more novel ideas from back in the day
A way that Chef stays grounded and on the right path
The benefits of having two restaurants that can feed each other's customers as well as help use up the product they get in the house
Why learning a craft such as cooking takes time and effort, and why you should not rush your career

A huge shout out to our sponsors, Maxwell McKenney and Singer Equipment, for their unwavering support, which allows us to be able to bring these conversations to you. Check out their websites for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful.

Welcome to our newest sponsor, Meez, which is one of the most powerful tools you can have as a cook and chef which gives you a powerful and free repository for all of your recipes, techniques and methods so that you never lose them. Besides that, it does way more, so check them out and make sure you use the discount code that you’ll here in the podcast to upload 25 free recipes to the platform!

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Do you love a good redemption story? If you do, you're going to want to listen to this podcast because today's guest, Chef Eric Leveillee of Lacroix restaurant, has gone through hell and back to find his success. As someone who grew up in a household with dependency issues, Eric was nearly destined to find himself following the same path. And after years of addiction, he was able to transcend his addiction and become a shining example of what it means to be truly resilient. Now, sober and focused, Eric is producing some of the most exciting food out there, and we are very excited to showcase him and his story on the CHEF Radio Podcast.

Eric's history of working as a chef in Philadelphia
Getting a degree in economics
Why you need to explore your creativity as a young chef
How Eric's food has evolved into a more minimalist approach
Breaking down Eric's amazing duck preparation
How Covid forced him to change his plans
Taking a position in the western Catskills at the DeBruce hotel
Running two separate restaurants for two separate companies
Battling the constant labor issue while still maintaining expectations
Why Eric doubled down on cooking a "classic" style of menu at Lacroix
Eric breaks down his Risotto of New Potatoes dish
Eric shares his experience with drug addiction and recovery
How addiction starts
How life events impact addiction
Surviving on the streets while going in and out of jail
How a phone call to his aunt put him on the road to recovery
Why the line between yourself and an addict is thinner than you realize
Eric's approach to simple, stripped-down cooking and how he eliminates ingredients to make his dishes stronger
How Eric is using this time as a chef at two different restaurants to set himself up for success down the road
If you're struggling with addiction, please reach out to Eli or Eric so we can help you achieve your goals in life. You're never alone.

A huge shout out to our sponsors, Maxwell McKenney and Singer Equipment, for their unwavering support, which allows us to be able to bring these conversations to you. Check out their websites for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful.

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Delicious city episode 37

Tickets now on sale for Delicious City Supper Club II with Chef Joey Baldino - follow link in Instagram bio
Our guest, who LOVES their water ice, talks about their Philly brand, which you probably use all the time
How our guest was able to create such an iconic brand in Philly via social media
Reminiscing about spending time at The Gallery with AI’s All-Star party
Why Port Richmond might be your new vibe
Some delicious cannolis get dropped off at the studio (thank you, Holy Cannoli Cafe!)
Best bite from Eli involves grilled artichokes, pistachios, and citrus…unreal!
Our guest unveils his favorite pupusa restaurant
Marisa’s marathon day of eating and drinking in South Philly and why Passyunk Ave never fails to impress
A surprise guest drops in to officially announce their new restaurant!
How her new business will help continue shining the spotlight on underrepresented chefs
Some really great prizes for her Kickstarter
Some really great events are happening that you want to hear about to help support
A $1000 per year bar that you can become a part of, that is, if you meet their salary expectations
Delicious city supper club tickets are now on sale!

And of course we could not do this without our amazing partners who are as passionate about food and drink as we are:

For the most tasty, healthy, and satisfying salads and noodle dishes in Philly, click here to order Honeygrow
If your restaurant or company wants to be in the headlines for all the right reasons, click here to discover how Peter Breslow Consulting and PR can take your business to the next level

Connect with us on Instagram and, of course, share your eating adventures with us as well as tag us in your posts so we can talk about them on air!

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After growing up in Texas and getting her feet wet in the industry, Chef Sarah Grueneberg made the move to Chicago to develop herself further in restaurants that operated at a whole other level. What she found was that she wasn't prepared, and she struggled mightily to find her identity in the kitchen in the new city. After nearly giving up and becoming a flight attendant, she realized that she was meant to cook and that she could only see herself being happy as a chef. Do what makes you happy, and everything else will fall into place.

Here's what else was discussed:

Sarah's plans for growing her company
Developing a sense of community through her restaurant in Chicago
An epic party at the James Beard Awards where Eli met Sarah
The ravenous support that Chicagoans give their restaurant
The Italian education that Sarah received from her mentor, Chef Tony Mantuano
Working with Chef Missy Robbins in Chicago
How Chef Missy Robbins helped Sarah to really "turn the corner" in her cooking and gave her the confidence to really embrace the career
How going to Italy completely changed her life and perspective on cooking.
Staging for the great Nadia Santini at the three-star Dal Pescatore and what she learned
The challenges of chef "writing block" when it's difficult to get out of a creative rut
Why you always have to be prepared for inspiration to hit you because it can be a life-changing dish
Sarah’s own "lightning bolt" dish, Cacio Whey Pepe and the love of this classic dish
The mistakes that turn out to be incredible discoveries
Sarah's favorite ravioli that only happens if somebody screws up the recipe
How allowing your team to fail can create trust and empower your team
Sarah's experience as a runner up on Top Chef
Winning her James Beard Award the very first time she was nominated and how she “jumped the line"
Why you have to trust the journey through the difficult services, the bad days, and make sure you learn the lessons that will shape you into a resilient chef
Why you, as a chef, should be sitting down and eating a full meal at your restaurant occasionally
Sarah's cookbook, Listen to Your Vegetables, and why she chose that name and what it means exactly
How their pastificio a.k.a. the pasta factory, fills and shapes pasta to order during dinner service and Eli’s mind gets blown

A huge shout out to our sponsors, Maxwell McKenney and Singer Equipment, for their unwavering support, which allows us to be able to bring these conversations to you. Check out their websites for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful.

Never stop pushing, never stop learning!

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As someone who was interested in food from multiple angles at a very young age and who created a reverse flow chart to find out exactly what was the best career choice for them, food celebrity and host of many different popular shows, Adam Richman, is a force to be reckoned with when it comes to all things food. I could tell immediately that this is a man obsessed with, not just food, but the stories of the food and the intrepid souls who created these ingenious flavors, techniques, and methods that shaped the way we eat today.

And honestly, when I read the email and thought about it, I figured I would at least interview him, and if it sucked and I didn’t feel like it belonged, then I would simply not publish it. But after sitting with him for nearly 2 hours, I had such a good time just talking about food from multiple different directions, and we covered some really heavy topics that could be applicable lessons to you in your career. Also, it’s just a damn entertaining podcast, so I figured, what the hell, let’s do it!

Here's what was discussed:

Why Pennsylvania was so important to the food industry in America
The challenge of being a journeyman food celebrity
Adam’s connection to the world famous Rockaway Parkway Di Fara pizza
His regret with not taking advantage of the rich multicultural community he grew up in
Adam’s early indoctrination into learning sushi
Adam’s three kitchen essentials to be successful
Our mutual distain for the smell of grease traps and degreaser at the end of service
Kitchen saboteurs around you and why you have to stash towels
Adam’s most memorable experiences on Man v Food
The importance of staying humble even as you become the chef. Don’t smell your own shit!
The pressures of being a TV celebrity
Does a club sandwich indicate the quality of a hotel?
The keys to competitive eating
The importance of understanding capsaicin and what it can do to your skin
Why bananas may be your key to a nice morning after a 🌶️ night
Adam’s new show on the History Channel
Why Adam decided to become a shareholder in a English “football” club
The beauty of a DiNic’s sandwich out of the Reading Terminal in Philadelphia

A huge shout out to our sponsors, Maxwell McKenney and Singer Equipment, for their unwavering support, which allows us to be able to bring these conversations to you. Check out their websites for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful.

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For today’s guest, chef Eddie Konrad of Messina Club in Philadelphia, cooking was not something that was a real focus in his family, and just like the majority of the world, big extravagant meals were saved for the holidays, thus making them that much more special. In between the holidays, dinner was more for sustenance than experience, and with everybody living their busy lives, dinner was mostly made up of whatever was readily available, affordable, and simple.

But, as you’ll hear in the session today, it wasn’t always an easy, straightforward path for Eddie. In fact, he worked in some of the most demanding and notorious kitchens in both Philadelphia and New York, and upon arriving back to Philadelphia, he helped Nick Elmi open one of the most incredible restaurants Philly had seen up to this point.

Here's what else you will hear about:

His introduction into the culinary world and why it changed his life
Growing up in the Port Richmond neighborhood of Philadelphia
Getting a job at the notorious and legendary restaurant, Le Bec-Fin
The day that the entire kitchen almost died
Working for Chef Georges Perrier
Moving to New York City
Having to do private cheffing during the pandemic to keep afloat
How to turn your car into a mobile kitchen
How Eddie partnered on Messina Club
Having a restaurant in a 100-year old social club
The intricacies of having a membership driven restaurant
What Eddie would have done if he had the opportunity again

A huge shout out to our sponsors, Maxwell McKenney and Singer Equipment, for their unwavering support, which allows us to be able to bring these conversations to you. Check out their websites for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful.

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Whenever a cook asks me for my advice when they are starting out, I always tell them to find the best chef they can and then just put your head down and work hard for them. This strategy is nearly bulletproof and will almost always pay dividends down the road, even if you don't think so right away.

And that's exactly how chef Katie Button, of Asheville, North Carolina, did it when she got her first job working at Café Atlantico in Washington, DC, when José Andrés was early in building his empire of restaurants. After meeting her Spanish-born husband, Félix Meana, she went to Roses, Spain, to work at the all-time great restaurant, El Bulli, where she started off as a server but naturally migrated into the kitchen to work with Albert Adrià. By seeking out excellence and working in these world-class restaurants, she developed many of the necessary skills to run a successful kitchen when she was ready.

There are so many great nuggets of information and inspiration, but here are some of the highlights:

Learning how to show gratitude and appreciation towards your team
Why a good leader sometimes just need to be quiet and give their team the space to find the answer for themselves, thereby creating personal ownership over the project
Growing up in a southern household in New Jersey
Obtaining a biomolecular engineering degree at Cornell and how aspects of it continue to help her in business today
Living in Paris and falling in love with the food culture
Applying for a server position to make a couple dollars as she was beginning to study for a PhD
How she got a position at Café Atlantico and minibar in DC
The person who hired her and changed her life path, and how chefs can have the same impact on your employees today.
Screwing up as a server at El Bulli and how she’ll never forget that moment
Serving the rabbit innards on its own crispy ear and radish lychees
How her mother was the catalyst for Katie and Félix to open Cúrate
Why Asheville, NC just felt right for them to put down roots
How José Andrés and his team saved their hide just a couple days before the opening of their first restaurant
Why they keep it simple at Cúrate and La Bodega and allow the ingredients to speak for themselves
The difficult decisions of having to close a restaurant and pivot, even if it’s the most perfect concept in your mind
Her TV show, From The Source, and how her experiences on it have shifted her perspective as a chef
Her mind blowing epiphany with artisan single-origin and hyper-seasonal maple syrup from Zoer Tapatree
Her first cookbook and the one she is now developing
The importance of good systems in your kitchen and why it is one of the cornerstones of being successful
The ups and downs of running a restaurant when you care so deeply about every aspect of the business
How a chef can set the example of hospitality in their restaurant, even if they are not touching tables in the dining room
The importance of chefs helping to improve their communities around them and why we are the connection between the restaurant and the community

Connect with Katie here

Check out Cúrate here

Check out La Bodega here

A huge shout out to our sponsors, Maxwell McKenney and Singer Equipment, for their unwavering support, which allows us to be able to bring these conversations to you. Check out their websites for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful.

www.maxmck.com

www.singerequipment.com

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For this episode we head out to the Rocky Mountains, where chef Caroline Glover of Annette restaurant in Aurora, Colorado, joins us to talk about her journey, which started as an improbable cook and culminated in a 2022 James Beard Award for Best Chef.

See, what Caroline innately possesses that allowed her to achieve what she has is an amazing work ethic, and as she put it, while working at the famous/infamous gastropub that started that trend in America, The Spotted Pig in NYC, she “just kept showing up”, which allowed her to get recognized by then chef owner April Bloomfield, who took a liking to her and became her mentor. After being exposed to all the amazing farmers that come into New York City to sell their product while working at The Pig, Caroline decided to check out farming, where she worked for one of the best in the tri-state area, Tim Stark, of Eckerton Hill Farm, who's peppers and tomatoes adorn some of the worlds best restaurant's plates. But, Caroline's journey doesn’t just stop there though; tune in to hear about all the lessons that she’s learned along the way as a rising star in our industry!

Here are some of the things we chatted about:

The taste challenges of being a chef and being pregnant
Dropping out of school to pursue a life in food
Getting pushed out of the nest
The shock of learning and NYC at TSP
Watching your mentor go through a tremendously difficult time
How her former chef earned the nickname “The Claw”
Caroline's exposure to farming
The importance of using all of the vegetables, even if they are slightly imperfect
The importance of hiring women in the kitchen
How Caroline knew it was time to open her own restaurant
The experience of doing IVF while still running a restaurant
Winning the James Beard Award in 2022
Annette’s unique and groundbreaking way of paying their employees as an “equal restaurant”

A huge shout out to our sponsors, Maxwell McKenney and Singer Equipment, for their unwavering support, which allows us to be able to bring these conversations to you. Check out their websites for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful.

www.maxmck.com

www.singerequipment.com

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If you want to be a great chef someday, you are going to have to put in the time. Period. It’s simply a tough job, and Evan sums it up perfectly. He can pay you $120,000 a year to be a line cook, but it is still going to be hard; you’re going to have to work more than you want to, you’ll still get burned, and you’ll still have a long list. It’s just a hard job. It doesn’t matter if you’re working at the local diner or at the three Michelin starred restaurant; there are a lot of similar tasks that still have to get done every day no matter what restaurant you work at in order for it to be successful.

Evan and his wife Sarah are both New York City-trained chefs who left over a decade ago and landed in San Francisco, where they put down roots and opened Rich Table and RT Rotisserie, which are both perfect expressions of their passion for fresh, quality, and seasonal products.

There’s a lot to unpack in this nearly two-hour episode, but here are some of the highlights:

It’s a hard job, no matter how you look at it
You can be passionate, but you can’t make it personal
The puzzle that Evan is obsessed with putting together
Success is a mix of drive and choice
Evan’s rise in New York City at one of the most iconic restaurants, Bouley
The New York City blackout disaster
Why cooks should learn to “give themselves over” to the industry and dedicate themselves
Evan's upbringing in New Jersey
Crashing his parents' car forced him into the kitchen
Eli and Evan's time working together in New York
His time as the CDC at Quince
His time working at Coi with chef Daniel Patterson
What he learned working there and how to understand flavor
The challenges of running a small restaurant in San Francisco
Why his food has a connection, and why the guests will know if it doesn’t
Why your entire team has to buy into your concept
The beauty of a rotisserie chicken and why it will never go out of style
Using technology to streamline labor
How to scale up your company without losing that personal touch

A huge shout out to our sponsors, Maxwell McKenney and Singer Equipment, for their unwavering support, which allows us to bring these amazing conversations to you. Check out their websites for all the high quality equipment they can supply your restaurant with to make it more efficient and successful.

www.maxmck.com

www.singerequipment.com

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Often the words resilience, hard work, and creativity are used to describe the key skill sets required to be successful in this industry. But, there's one more really important skill set that can be easily overlooked, and that would be resourcefulness. Resourcefulness is defined as "Having the ability to find quick and clever ways to overcome difficulties". In fact, arguably the most resourceful person in the history of our planet is someone whose name has become an adjective when you need a quick fix just to get you through a challenging moment. Do you know what that word would be? How about MacGyver-ing it?

How many times have you had to use this skill when it comes to fixing a problem in your kitchen? As chefs, putting out fires is our specialty, and if it weren’t for this extremely important skill set, we would be overcome with stress and anxiety over challenges that can be overcome with a little bit of cleverness and resourcefulness.

In today’s episode with Chef Kiki Aranita, we discuss this at length, as well as a bunch of other great attributes when it comes to being successful in this industry. Or, like Kiki, finding ways to succeed personally, financially, and even emotionally when your dream restaurant is forced to close during Covid.

Topics discussed in this episode:

Growing up between Hawaii and Hong Kong
A brief history of the difficult history of Hong Kong
Hawaiian is an ethnicity
How Poi shaped Hawaii as we know it today
How Rice replaced Poi as the staple starch in Hawaii
What exactly a Poi Dog is
How chefs from ”ethnic” backgrounds are cooking with their heritage as the focus
How SPAM became one of Hawaii’s most beloved proteins
The importance of knowing how your food got to your table
The adventures of Kiki learning how to drive
Why you need to respect pineapple when you eat it
Kiki’s pet river crabs Tomato, Tomato (in British pronunciation) and Basil
Kiki’s experience having a very popular food truck
How Filipinos embraced her Hawaiian cooking in Philadelphia
How cooking is considered work for the lower class in Hong Kong
Having to keep her profession under wraps to not disappoint her family
The challenges with educating customers about her food
Eli’s mind gets blown after learning about butter mochi
How Kiki became so resourceful
Why is interviewing people so difficult?
Kiki’s hesitancy to put the “Chef” label on herself
Kiki’s advocacy for chefs when it comes to charity events and asks
Kiki’s diversification of her skill set
Her line of Hawaiian sauces that she now sells nationwide
Chili Peppah Water and Guava Katsu sauces
Working with distributors to sell her condiments
Huli Huli Chicken

Get connected with Kiki here

Listen to more episodes of The Chef Radio Podcast, and be sure to check out our other podcast Delicious City Philly!

Connect with Eli on Instagram:

The Chef Radio Podcast

Delicious City Philly

A huge shout out to our sponsors Maxwell McKenney and Singer Equipment for their unwavering support, so we are able to bring these amazing conversations to you. Check out their websites for all the amazing equipment they can supply your restaurant with to make it more efficient and successful.

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Traveling opens up our eyes to other cultures and new cuisines, allowing us to experience the world through a different lens and appreciate what it has to offer. Especially for chefs, learning the history of food and tasting local products can change how we view food.

Today’s guest spent years living and working in Bergamo, Italy, which fed his love for Italian cuisine and changed the trajectory of his career. Jeff Michaud, owner of restaurant Osteria in Philadelphia, sits down with host Eli Kulp and chats about his travels and career working with some of the best chefs in the business.

Now, Jeff shares his love for Italy and its food through La Via Gaia, a luxury tour company he started with his wife, Claudia, who he met in Italy. They’re bringing people to special places they couldn’t otherwise find on their own. Think cooking classes in someone’s kitchen on the side of a mountain or deep underground in a private wine cellar! And for those who can’t afford a tour, but want to taste the true flavors, Osteria offers simple but soulful Italian food, as well as pasta and pizza cooking classes.

Tune in to hear how Jeff crafted an amazing life around his passion for food, and where you can have those same invigorating experiences!

Topics discussed in this episode:

How Jeff’s experience working in Italy changed his career path
Bergamo, Italy, polenta, corn and Italy’s superior produce
What Jeff learned working and living in Italy for years
Jeff on his childhood and entering the culinary world
Working at the Caribou Club
Moving to Philadelphia and joining Vetri Cucina
Opening Osteria in 2007 and growing business
Keys to sustaining a restaurant for so many years
Osteria’s process for making cacio e pepe
Do chefs need to visit Europe to learn the food and culture?
Making the perfect panettone
Dishes that will always stay on Osteria’s menu
Jeff and his wife’s culinary tour company, La Via Gaia
Touring Slovenia and tasting the best white wine in the world

Stay connected with Jeff Michaud on Instagram and join one of his tours with La Via Gaia here: https://laviagaia.com/

Listen to more episodes of The Chef Radio Podcast, and be sure to check out our other podcast Delicious City Philly!

Connect with Eli on Instagram:

The Chef Radio Podcast

Delicious City Philly

A huge shout out to our sponsors Maxwell McKenney and Singer Equipment for their unwavering support, so we are able to bring these amazing conversations to you. Check out their websites for all the amazing equipment they can supply your restaurant with to make it more efficient and successful.

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Traveling opens up our eyes to other cultures and new cuisines, allowing us to experience the world through a different lens and appreciate what it has to offer. Especially for chefs, learning the history of food and tasting local products can change how we view food.

Today’s guest spent years living and working in Bergamo, Italy, which fed his love for Italian cuisine and changed the trajectory of his career. Jeff Michaud, owner of restaurant Osteria in Philadelphia, sits down with host Eli Kulp and chats about his travels and career working with some of the best chefs in the business.

Now, Jeff shares his love for Italy and its food through La Via Gaia, a luxury tour company he started with his wife, Claudia, who he met in Italy. They’re bringing people to special places they couldn’t otherwise find on their own. Think cooking classes in someone’s kitchen on the side of a mountain or deep underground in a private wine cellar! And for those who can’t afford a tour, but want to taste the true flavors, Osteria offers simple but soulful Italian food, as well as pasta and pizza cooking classes.

Tune in to hear how Jeff crafted an amazing life around his passion for food, and where you can have those same invigorating experiences!

Topics discussed in this episode:

How Jeff’s experience working in Italy changed his career path
Bergamo, Italy, polenta, corn and Italy’s superior produce
What Jeff learned working and living in Italy for years
Jeff on his childhood and entering the culinary world
Working at the Caribou Club
Moving to Philadelphia and joining Vetri Cucina
Opening Osteria in 2007 and growing business
Keys to sustaining a restaurant for so many years
Osteria’s process for making cacio e pepe
Do chefs need to visit Europe to learn the food and culture?
Making the perfect panettone
Dishes that will always stay on Osteria’s menu
Jeff and his wife’s culinary tour company, La Via Gaia
Touring Slovenia and tasting the best white wine in the world

Stay connected with Jeff Michaud on Instagram and join one of his tours with La Via Gaia here: https://laviagaia.com/

Listen to more episodes of The Chef Radio Podcast, and be sure to check out our other podcast Delicious City Philly!

Connect with Eli on Instagram:

The Chef Radio Podcast

Delicious City Philly

A huge shout out to our sponsors Maxwell McKenney and Singer Equipment for their unwavering support, so we are able to bring these amazing conversations to you. Check out their websites for all the amazing equipment they can supply your restaurant with to make it more efficient and successful.

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Once an award-winning chef at Ubuntu making acclaimed vegetable-focused food, Chef Jeremy Fox was struggling to deal with his anxiety and imposter syndrome. He spent years stuck in the persona he felt he was expected to be, building a bad reputation along the way.

Today, Jeremy joins host Eli Kulp to discuss his past and lessons learned, career highlights, and more importantly, his future. He recalls those early career days, and how his family and education as a chef inspired his food.

Jeremy and Eli talk about their struggles with anxiety, and how a new generation of chefs is changing how some chefs educate in the kitchen. He’s currently the chef and co-owner of Birdie G’s, a Santa Monica restaurant named after and inspired by his daughter and grandmother, where he’s leading with his newfound perspective on guiding young chefs.

If you’re going to take in anything from this episode (besides the best eats in Philly and LA!), we hope it’s that perseverance is all you need to change your life. Even if you burn all your bridges and hit rock bottom, like Jeremy, it is possible to start over and succeed.

Tune in to hear about Chef Jeremy Fox’s journey from living an unhealthy life of a stressed out “food celebrity” to doing what he always dreamt of doing — running a humble restaurant that people and families just love to eat!

Topics discussed in this episode:

Eli breaks down Jeremy Fox’s career
Creating the menu for Ubuntu
Jeremy’s transition to working at Rustic Canyon and his reputation
Eli on his time at Torrisi
Jeremy reflects on his childhood in Philadelphia
Philadelphia food traditions vs. the west coast
Jeremy on his experience in Los Angeles
How Rustic Canyon changed in 10 years
Jeremy’s grandmother and inspiration for Birdie G’s
Jewish cuisine-inspired dishes at Birdie G’s
How fatherhood changed Jeremy as a chef
The journey to working at Manresa
Jeremy’s advice to leaders in the kitchen
The next generation of chefs
How Jeremy stopped being an intense, confrontational chef
Managing the stress of making a restaurant successful
Eli’s experience with anxiety
Jeremy on his anxiety and helping others
Dealing with anxiety and effects of the pandemic

Stay connected with Jeremy Fox on Instagram, and grab his book On Vegetables: Modern Recipes for the Home Kitchen here!

Listen to more episodes of The Chef Radio Podcast, and be sure to check out our other podcast Delicious City Philly!

Connect with Eli on Instagram:

The Chef Radio Podcast

Delicious City Philly

A huge shout out to our sponsors Maxwell McKenney and Singer Equipment for their unwavering support, so we are able to bring these amazing conversations to you. Check out their websites for all the amazing equipment they can supply your restaurant with to make it more efficient and successful.

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Once an award-winning chef at Ubuntu making acclaimed vegetable-focused food, Chef Jeremy Fox was struggling to deal with his anxiety and imposter syndrome. He spent years stuck in the persona he felt he was expected to be, building a bad reputation along the way.

Today, Jeremy joins host Eli Kulp to discuss his past and lessons learned, career highlights, and more importantly, his future. He recalls those early career days, and how his family and education as a chef inspired his food.

Jeremy and Eli talk about their struggles with anxiety, and how a new generation of chefs is changing how some chefs educate in the kitchen. He’s currently the chef and co-owner of Birdie G’s, a Santa Monica restaurant named after and inspired by his daughter and grandmother, where he’s leading with his newfound perspective on guiding young chefs.

If you’re going to take in anything from this episode (besides the best eats in Philly and LA!), we hope it’s that perseverance is all you need to change your life. Even if you burn all your bridges and hit rock bottom, like Jeremy, it is possible to start over and succeed.

Tune in to hear about Chef Jeremy Fox’s journey from living an unhealthy life of a stressed out “food celebrity” to doing what he always dreamt of doing — running a humble restaurant that people and families just love to eat!

Topics discussed in this episode:

Eli breaks down Jeremy Fox’s career
Creating the menu for Ubuntu
Jeremy’s transition to working at Rustic Canyon and his reputation
Eli on his time at Torrisi
Jeremy reflects on his childhood in Philadelphia
Philadelphia food traditions vs. the west coast
Jeremy on his experience in Los Angeles
How Rustic Canyon changed in 10 years
Jeremy’s grandmother and inspiration for Birdie G’s
Jewish cuisine-inspired dishes at Birdie G’s
How fatherhood changed Jeremy as a chef
The journey to working at Manresa
Jeremy’s advice to leaders in the kitchen
The next generation of chefs
How Jeremy stopped being an intense, confrontational chef
Managing the stress of making a restaurant successful
Eli’s experience with anxiety
Jeremy on his anxiety and helping others
Dealing with anxiety and effects of the pandemic

Stay connected with Jeremy Fox on Instagram, and grab his book On Vegetables: Modern Recipes for the Home Kitchen here!

Listen to more episodes of The Chef Radio Podcast, and be sure to check out our other podcast Delicious City Philly!

Connect with Eli on Instagram:

The Chef Radio Podcast

Delicious City Philly

A huge shout out to our sponsors Maxwell McKenney and Singer Equipment for their unwavering support, so we are able to bring these amazing conversations to you. Check out their websites for all the amazing equipment they can supply your restaurant with to make it more efficient and successful.

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If you think back to the early days when you first started in this industry, you'll probably remember fondly some of those early memories of working on the line, battling it out with your fellow cooks and friends, just hoping to get to the end of service without running out of mise en place.

But those are the moments that you forged really close bonds with your colleagues as you would finish service, maybe get a shift drink, and then head out into the night in search of something fun to get into, just to come back the next day and do it again.

But then there are those times when you meet someone with whom you really connect and who is as passionate about the industry as you are, with lofty ambitions and goals that help stoke the fire within you and propel you forward throughout your career.

Rich Torrisi is that person for our host, Chef Eli Kulp. Rich is a fiercely dedicated chef whose unbridled ambition, blended with his self-described "stubbornness," has created an international restaurant juggernaut, along with his friend, Chef Mario Carbone, and business partner, Jeff Zalasnick, who have opened, on average, about 2.5 restaurants a year for the past 10 years.

This is a fascinating story of how two Italian American kids from working class families have been able to build Major Food Group into a world-class company from a tiny little restaurant on Mulberry Street in Manhattan, called Torrisi Italian Specialties.

Working with Rich and Mario, Eli was able to create a framework within his repertoire that would eventually lead to his success in Philadelphia, where he applied a similar approach to cooking, but through a lens that was more personal to him.

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If you think back to the early days when you first started in this industry, you'll probably remember fondly some of those early memories of working on the line, battling it out with your fellow cooks and friends, just hoping to get to the end of service without running out of mise en place.

But those are the moments that you forged really close bonds with your colleagues as you would finish service, maybe get a shift drink, and then head out into the night in search of something fun to get into, just to come back the next day and do it again.

But then there are those times when you meet someone with whom you really connect and who is as passionate about the industry as you are, with lofty ambitions and goals that help stoke the fire within you and propel you forward throughout your career.

Rich Torrisi is that person for our host, Chef Eli Kulp. Rich is a fiercely dedicated chef whose unbridled ambition, blended with his self-described "stubbornness," has created an international restaurant juggernaut, along with his friend, Chef Mario Carbone, and business partner, Jeff Zalasnick, who have opened, on average, about 2.5 restaurants a year for the past 10 years.

This is a fascinating story of how two Italian American kids from working class families have been able to build Major Food Group into a world-class company from a tiny little restaurant on Mulberry Street in Manhattan, called Torrisi Italian Specialties.

Working with Rich and Mario, Eli was able to create a framework within his repertoire that would eventually lead to his success in Philadelphia, where he applied a similar approach to cooking, but through a lens that was more personal to him.

Topics discussed in this episode:

List of Major Food Group’s flagship restaurants
Rich describes the concept behind Torrisi Italian Specialties
The struggle to find a space for Torissi
Opening Torissi for night time dining
Torissi’s 5-star review in New York Magazine
Restaurants Rich worked at and chefs he trained with in New York City
Staging at multiple Michelin-star restaurants in France
When Rich had an important epiphany
Eli and Rich discuss the hard days working together at Torrisi
Important dishes served at Torrisi
Inspiration for opening Torrisi 2.0
The ‘90s hip-hop music playlist
How music brought customers together at Torrisi
Bringing classic New York culture to Torrisi 2.0
Dishes Eli and Rich created together at Torrisi
How Eli approached his menu at Fork
Chef culture changing towards cooking your own authentic food

Check out more restaurants you can visit from Major Food Group: https://www.majorfood.com/our-concepts/

Head to our website for more episodes of The Chef Radio Podcast and connect with us on Instagram!

Also, be sure to check out our other podcast Delicious City Philly.

Connect with Eli: Instagram

A huge shout out to our sponsors Maxwell McKenney and Singer Equipment for their unwavering support, so we are able to bring these thoughtful conversations to you. Check out their websites for all the quality equipment they can supply your restaurant with to make it more efficient and successful.

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All too often, it's the loud, brash, and cocky chefs that snatch the headlines while the truly dedicated, food-obsessed chefs toil away in their kitchens cooking their asses off and calculating every move. In a restaurant world dominated by big egos, Chef Eli Collins of a.kitchen quietly lets his food speak for itself.

Eli is what you might call a chef's chef, which means that the admiration and respect he garners from his peers within the industry sometimes outweighs the attention he receives from high-profile food publications.

As you’ll discover in today’s episode, Eli’s humble, soft-spoken demeanor is matched only by his fiercely loyal dedication to the craft of cooking. Under his leadership, a.kitchen in the bustling heart of Philadelphia, has become a must-visit culinary destination in the city and is considered one of the country’s top restaurants (if their laundry list of awards is anything to go by!)

Tuning in, you’ll gain some deeper insight into how Chef Eli thinks, how he goes about balancing his family life with his passion, and how he stays relevant—whether that relevance is among his peers or according to Philadelphia Magazine, which named him a Best of Philly Chef in August of 2022.

For all this and more, including Chef Eli’s advice for young chefs taking the next step in their careers, you won't want to miss this episode of The Chef Radio Podcast!

Topics discussed in this episode:

What Chef Eli is focused on right now
Reflecting on being named Best Chef by Philadelphia Magazine
A look at Eli’s trajectory and his early days in Philly
The rise and fall of the Plaza Hotel’s famed Oak Room
The impact that Chef Daniel Boulud had on Eli’s career
Funny stories and pivotal moments involving food critic Frank Bruni
Why haute cuisine isn’t necessarily about the food
What Eli learned from his time at DBGB in NYC
The incredible value of learning by teaching
Eli’s introduction to French charcuterie and pâtés
Insight into Eli’s phenomenal red curry chicken liver toast
Balancing great ideas and techniques with reliable service
The relationship between work, ambition, and family for chef parents
The kind of culture that Eli strives to create at a.kitchen
What Eli means when he advises young chefs to take their time

You can connect with Eli on Instagram.

Learn more about a.kitchen and a.bar by visiting their website here, or stay up to date with their ever-evolving menu by following them on Instagram.

Head to our website for more episodes of The Chef Radio Podcast and connect with us on Instagram!

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All too often, it's the loud, brash, and cocky chefs that snatch the headlines while the truly dedicated, food-obsessed chefs toil away in their kitchens cooking their asses off and calculating every move. In a restaurant world dominated by big egos, Chef Eli Collins of a.kitchen quietly lets his food speak for itself.

Eli is what you might call a chef's chef, which means that the admiration and respect he garners from his peers within the industry sometimes outweighs the attention he receives from high-profile food publications.

As you’ll discover in today’s episode, Eli’s humble, soft-spoken demeanor is matched only by his fiercely loyal dedication to the craft of cooking. Under his leadership, a.kitchen in the bustling heart of Philadelphia, has become a must-visit culinary destination in the city and is considered one of the country’s top restaurants (if their laundry list of awards is anything to go by!)

Tuning in, you’ll gain some deeper insight into how Chef Eli thinks, how he goes about balancing his family life with his passion, and how he stays relevant—whether that relevance is among his peers or according to Philadelphia Magazine, which named him a Best of Philly Chef in August of 2022.

For all this and more, including Chef Eli’s advice for young chefs taking the next step in their careers, you won't want to miss this episode of The Chef Radio Podcast!

Topics discussed in this episode:

What Chef Eli is focused on right now
Reflecting on being named Best Chef by Philadelphia Magazine
A look at Eli’s trajectory and his early days in Philly
The rise and fall of the Plaza Hotel’s famed Oak Room
The impact that Chef Daniel Boulud had on Eli’s career
Funny stories and pivotal moments involving food critic Frank Bruni
Why haute cuisine isn’t necessarily about the food
What Eli learned from his time at DBGB in NYC
The incredible value of learning by teaching
Eli’s introduction to French charcuterie and pâtés
Insight into Eli’s phenomenal red curry chicken liver toast
Balancing great ideas and techniques with reliable service
The relationship between work, ambition, and family for chef parents
The kind of culture that Eli strives to create at a.kitchen
What Eli means when he advises young chefs to take their time

You can connect with Eli on Instagram.

Learn more about a.kitchen and a.bar by visiting their website here, or stay up to date with their ever-evolving menu by following them on Instagram.

Head to our website for more episodes of The Chef Radio Podcast and connect with us on Instagram!

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Would you believe me if I told you anchovies fell from the sky in San Francisco?

Well, that is literally what has happened there, and it couldn’t have been a better omen for our one of our guest's restaurants, The Anchovy Bar.

Chef Stuart Brioza was named one of the Best New chefs by Food & Wine magazine in 2003, and is also the founder, partner, and chef of State Bird Provisions, The Progress, and The Anchovy Bar, all of which are in San Francisco. Not to mention a self-appointed chief of the janitorial department according to his Instagram page.

This intuitive and innovative chef took a chance on a unique and eclectic concept in a new neighborhood to provide locally sourced food presented in a way the local community hadn’t seen before. In a small plate, tapa style, but served on dim sum carts rolling around the dining room at SBP. He took a chance and was able to be wildly successful, which has put him in a position where most chefs and restaurateurs wish to be.

Stuart knows exactly where his food is sourced from and uses only the freshest ingredients to create his dishes, allowing them to come to life on their own. A chef’s dream!

Tune in to hear a timely discussion on climate change and how its affecting agriculture as well as the diverse culture in San Francisco, which allows for concept restaurants like Stuart’s to thrive.

Topics discussed in this episode:

Why there were anchovies in people’s backyards in San Francisco
The expanded seasons are due to microclimates in the bay area
What were some takeaways from Stuart’s trip to Copenhagen
Discussion on food tech disruptors
Where Stuart’s love for food came from
Stuart’s early years as a chef
How State Bird Provision changed its surrounding neighborhood
The success of the risk of the eclectic menu at State Bird Provision
What local california cuisine means to Stuart
How many years did it take for State Bird to progress?
How was the name State Bird Provisions chosen?
What could The Progress do that State Bird Provision couldn't?
How Stuart was able to get creative with anchovies
The set up of the kitchens of all his restaurants

Listen to more episodes at The Chef Radio Podcast.

Also, be sure to check out our other podcast Delicious City Philly.

Connect with Eli:Instagram

A huge shout out to our sponsors Maxwell McKenney and Singer Equipment for their unwavering support, so we are able to bring these amazing conversations to you. Check out their websites for all the amazing equipment they can supply your restaurant with to make it more efficient and successful.

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After sustaining a major life-altering injury, Christopher Kearse, now chef and owner of Forsythia restaurant in Philadelphia, pushed through the odds and graduated college as the valedictorian, while still recovering from his injury, and then pushed himself to work at some of the best kitchens in the country. Not only did he work with some of the best chefs and restaurants, he ended up opening his own restaurant, despite having the odds stacked against him.

Injuries aside, Chris’s journey to becoming a restaurateur is inspirational. Chris grew up in a family with eight children, battled mental health, and learned how to cook delicious dishes without the ability to smell and taste the full spectrum of flavors. Despite all of this, Chris has made a name for himself by pushing the boundaries of his dishes and creating beautiful, stylized dishes that do not skimp on taste.

As a chef and restaurant owner, Chris has created a culture within his restaurants that has allowed for their success. By hiring the right people, having an environment of excellence, and being a personable leader, Chris has cultivated an environment conducive to success.

Tune in to hear this improbable story of resilience and passion that led Chef Christopher Kearse to success despite the odds!

Topics discussed in this episode:

What has been motivating Chris lately
How Chris is building a community around his restaurant
Creating a great culture in fine dining
Walk through Chris’ career
Top rules in Chris’ kitchen for a newbie
The importance of cleanliness and organization in the kitchen
How Chris grew up
What inspired Chris to start cooking
How Chris keeps his ADHD in check
How Chris decided to open a restaurant
Cultivating culture as a chef and an owner
The building blocks of the kitchen
Story behind the name Forsythia
Chris’ interest in helping others

If you’re in the Philly area, check out Forsythia restaurant!

Listen to more episodes at The Chef Radio Podcast.

Also, be sure to check out our other podcast Delicious City Philly.

Connect with Eli: Instagram

A huge shout out to our sponsors Maxwell McKenney and Singer Equipment for their unwavering support, so we are able to bring these amazing conversations to you. Check out their websites for all the amazing equipment they can supply your restaurant with to make it more efficient and successful.

www.maxmck.com

www.singerequipment.com

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True passion for cooking cannot be faked. It takes something special to withstand the grueling work and hours while perfecting the craft. The restaurant industry isn’t kind to all, but those built for it, last. It takes a love that will take you around the world tasting everything, talking to chefs and locals, learning the land where the food is grown, tasting, experiencing, and everything in between. Knowing this, the fact that someone can rise out of the ranks and have their hands in 15 different restaurants, create exceptional food and drink at all of them, while winning prestigious awards seems like a dream doesn’t it?

Our guest today has done just this! He is one of the most influential chefs of his generation and has shaped the way we cook today. Working in some of the best kitchens in New York City, France, and Italy, Andrew Carmellini joins us to give us an inside look into his genius.

He has a unique and real perspective on the industry, and you would never know he has partnered with big names like Jay-Z and Robert DeNiro given his down to earth nature. By traveling the world and experiencing all different types of cuisines and tastes, he went through his own type of schooling all driven by his passion for food.

Tune in for a conversation that can inspire and educate current and aspiring chefs by getting a closer look into Chef Carmellini’s journey from line cook to one of the most renowned chefs in the world. You don’t want to miss this one!

Topics discussed in this episode:

How Andrew became a chef
Is culinary school worth it?
Difference in Italian cuisine then and now
Andrew’s biggest cooking style focus right now
The restaurant business post covid
Which restaurants and chefs shaped Andrew
How cooking knowledge is passed down
How to understand the depth of food from a region
Who inspired Andrew to go to Europe and learn to cook
Is it as important today to go somewhere to gain cooking knowledge
Andrew’s journey through opening his restaurants
How Andrew’s partnership with Robert DeNiro came to be
What Andrew wishes doesn’t get lost in the industry
Challenges of growth

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Hello everyone! Here's a little bonus episode for you as Eli sits down with one of the region's best barbecue chefs to get a sneak peek at what he's cooking up for his upcoming guest chef appearance for Delicious City's Philly Grown Food & Music series that is happening every Tuesday this summer at Liberty Point.

Chef Chad is guest cheffing at, what is now, the inaugural event, and you're going to want to listen in on this mini episode to get all the juicy details about what this super talented chef is planning to serve on Tuesday, July 19th.

Picnic chicken, fresh Jersey tomato salad, Memphis style coleslaw, and a blueberry dessert to die for, which will go perfectly with some homegrown music under the stars!

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“Often restaurants are comprised of a bunch of broken toys that have never had the sense of belonging”

This statement rings true for many restaurants which is why culture plays a big role in whether a restaurant succeeds or fails, and unfortunately the current kitchen culture is a bit broken.

From line cooks at the local diner, to Michelin star restaurants in France, the broken kitchen culture permeates through all. It seems that the nature of the business (see above statement), including the long hours and high pressure environment, is a cocktail for unprofessional behavior that doesn’t allow for the people or the business to reach their highest potential.

Curating a purpose-driven environment in your kitchen can be the difference between a good and great restaurant. If the staff feels valued and heard there is a high chance you can exponentially reduce turnover rates and make a difference in the lives of the people helping run your business. But how do you fix a broken culture and change an entire industry from the inside out?

In today’s episode, our host Eli Kulp, sheds light on his experience in dealing with the current broken kitchen culture and how he has made steps to improve that. He also discusses New York bestselling book The Culture Code by Daniel Coyle, extracting valuable tips to share with our listeners to help create a better kitchen culture and improve your restaurant business while doing it.

Listen in for nuggets of knowledge that can help you in your business, personal relationships, and in your day-to-day interactions.

Topics discussed in this episode:

Idea of kitchen culture
Turnover in the industry
World class restaurants and their culture
How culture in your kitchen can make or break you
How to fix a broken kitchen culture
Mental illness in the restaurant industry
Steps on how to build a successful kitchen culture
Cultivating trust through vulnerability in the kitchen
How to create a purpose-driven environment

Check out The Culture Code by Daniel Coyle mentioned in today’s podcast!

Listen to more episodes at The Chef Radio Podcast.

Also, be sure to check out our other podcast Delicious City Philly.

Connect with Eli:
Instagram

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Working your way up from dishwasher to chef to restaurant owner is the ultimate success story, but no easy task. Something our guest can be proud to say he has achieved, not only as an owner of one restaurant, but two successful establishments that we can’t stop raving about.

In today’s episode, Philip Krajeck, owner of Rolf and Daughters and the newly opened Folk in Nashville, Tennessee, sits down with host and friend, Eli Kulp to discuss his lifelong passion for food and his journey in becoming an owner of two bustling restaurants. All while providing for a family at a young age.

From the kitchens of Brussels, Belgium, to arriving in Florida, Phil saw the major contrast in quality when it came to cuisine, which sparked a fire in him to create something he felt was missing in America. After years of grinding it out, pushing through challenges, Phil met and worked with talented chefs from all over the world where he was able to extract pieces of their techniques and systems to implement in his future restaurants.

Phil reveals his philosophies on what it takes to run a successful restaurant while serving, consistent, quality food. Listen in to hear Phil’s journey from childhood to now, and a ton of valuable tips learned along the way.

Topics discussed in this episode:

Phil’s experience opening a restaurant
Phil’s unique story growing up
How Phil went from dishwasher to chef and owner
Mental health in the restaurant industry
Pushing through discomfort to get the job done
Importance of open communication between the kitchen team
Importance of consistency and systems
Impact of the pandemic on the restaurant industry
How Phil implements his teams vision into his restaurant

Listen to more episodes at The Chef Radio Podcast.

Also, be sure to check out our other podcast Delicious City Philly.

Connect with Eli:
Instagram

Be sure to check out Rolf and Daughters and Folk when you’re in the Nashville, Tennessee area!

Connect with Phil:

Instagram

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A big week for the Philly restaurant community as the annual James Beard foundation award ceremony happening in Chicago on Monday, June 13 where chef Eli's business partner, Ellen Yin, is up for the Restaurateur Of The Year and then we have Christina Martinez of South Philly Barbacoa, Jesse Ito of Royal Izakaya and Nok Suntarnanon of Kalaya Thai Kitchen! All South Philly chefs battling it out for Best Chef Mid-Atlantic...crazy!

And then secondly, we are announcing the Listener Appreciation HOTLUCK that will be happening Saturday, June 18th at a secret location in Philadelphia. Listen for details how you can get the invite to the very limited, but very exciting event kicking it off summer solstice style! Let's Party!

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What's the first thing people think about when the great city of Philadelphia is mentioned? What's the single most common reference to Philadelphia? Oh so often, it is the cheesesteak. The ubiquitous hot meat sandwich, covered with cheese whiz that so many Philadelphians love, but some even loathe.

It's often mentioned before such historical giants as the declaration of independence, the writing of the constitution, or even the Liberty Bell itself.

And of course, if you've ever spent time in Philadelphia, there's always the great debate about who makes the best cheesesteak, and at the epicenter of this great cheesesteak debate lies the two OG's, Pat's and Geno's. In this episode of The CHEF Radio Podcast, you're going to hear the story from Geno Vento himself, a man who struggled mightily with his identity as the heir apparent to the cheese steak kingdom that is Geno's Steaks.

Whether it was his struggles with his weight, friends, personal tragedies, or with his identity as a gay man, Geno has persevered and continues to ensure that his family's legacy is intact and that Geno's will continue to be the number one cheesesteak in world for years to come!

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In the third and final interview of the CHEF Radio LIVE! event, Eli sits down with Chef Kurt Evans of Everybody Eats, which is a group dedicated to increasing food security and building community and their mission is to nourish hungry people and lead the community in the fight against hunger.

Chef Kurt is also fighting for reform in the US criminal justice system – using food as his medium.

Through the ground-breaking End Mass Incarceration dining series, which is a brave new restaurant business model and his community-focused activism, as well as his vision for Everybody Eats and Down North Pizza, Chef Kurt is driving change across the culinary landscape and beyond.

He recently received the “Champion of Change" award from the The World’s 50 Best Restaurant by San Pellegrino for his work in shining a spotlight on the disparities of the criminal justice system for people of color, as well as training formally incarcerated individuals to learn the important skills needed to thrive in the restaurant industry.

https://www.theworlds50best.com/stories/News/chef-kurt-evans-champion-of-change.html

A huge shout out to our sponsors Maxwell McKenney and Singer Equipment for their unwavering support so we are able to bring these amazing conversations to you. Check out their websites for all the amazing equipment they can supply your restaurant with to make it more efficient and successful.

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In the second of the three part podcast, CHEF Radio Live!, Chef Jenn Carroll joins Eli on stage to discuss her latest venture where she brings exciting and meaningful events to life with her company, Carroll Couture Cuisine, as well as all the amazing online work that she's doing to teach aspiring chefs and home cooks different recipes and techniques.

They dive into her history working with such great chefs as Eric Ripert of Le Bernadin, the three Michelin starred temple of seafood in NYC, where she began training at a young age and where she impressed Chef Ripert so much that he sent her down to open is Philadelphia restaurant, Ten Arts in the mid-2000s.

You ever wonder what kind of tree Jen would be if she was one? Well listen in and find out!

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Coming to you LIVE! from the kitchen at MANNA, acclaimed Thai chef, Nok Suntarnanon, sits down with Eli in front of an audience of 130 people at CHEF Radio LIVE!, which raised over $19,000 for the life saving work that the team at MANNA does.

Listen in as we get some of the latest info on her new restaurant, her recent trip to Thailand and the one, very Philly food, that she has yet to try.

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As a chef, when you are able to successfully apply your point of view to a cuisine that may be often overlooked or antiquated, it can easily translate into pure gold. That is exactly what the husband-and-wife duo, Angie Rito and Scott Tacinelli, have done with their genre-bending menu at their Michelin starred restaurant, Don Angie in New York City.

A Caesar salad made with chrysanthemum leaves, BBQ calamari with pepperoni fried rice, and prosciutto and papaya in tamarind are just a few examples of how these two Italian American chefs play with flavors and concepts and walk the fine edge between the familiar and the unknown.

As we all know, hospitality has to be step in step with the food to really achieve a high level of success, and the team that Angie and Scott have assembled to ensure that each guest feels as though they're family, and by the time you leave, you feel like you've made new friends. This is what happens when you have chefs who are so attuned to what the vision is and can easily and effectively communicate with their staff, which translates into high levels of morale, which then translates into a beautiful and unforgettable dining experience that is so New York, yet so familiar.

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Imagine it's April 20, 2020, and finally your dream of owning your own place becomes a reality. You've worked really hard to someday have the opportunity to be your own boss, so you grab the entrepreneurial spirit by the balls and go for it, signing your name on the dotted line, not knowing what's lurking just around the corner.

Well, this is the story of Huda, Chef Yehuda Sichel's debut restaurant that opened in the middle of the pandemic in downtown Philadelphia in the summer of 2020. Listen in as he details those sobering moments and the work he's had to do to ensure his dream stays alive, as well as hear about his strictly kosher upbringing and the hilarious moments when he started working in restaurants where he was exposed to foods he'd never even touched before. "Shrimp have peels? Do I peel it like a banana?"

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It’s not breaking news that opening a restaurant is hard, but opening one in the middle of a pandemic is borderline insanity. However, when you open a restaurant with such a hyper focus on the primal aspect of food and root to snout cooking over open flames, it’s borderline brilliant.

Chefs David Feola and Scott Calhoun opened up their love letter to offcuts, Ember and Ash, in South Philadelphia, where they cook in their custom kitchen that's built to use live fuel and where they work with local farms and purveyors that are dedicated to minimizing their carbon footprint while showcasing the best ingredients their region has to offer.

So, get ready to talk about pig's heads, lamb tongue fries, and every other beautiful and delicious offal, on this episode of The CHEF Radio Podcast.

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There's nothing better than a homegrown success story, and this next podcast is proof of that. Justin Rosenberg, founder of Honeygrow restaurants, has quite the story to tell. It's a story of resilience, courage in business, and great leadership, because it wasn't always sunny in Philadelphia for this local brand.

Established in 2012, Honeygrow was on an explosive trajectory, growing outside the Philadelphia market quickly and expanding as far west as Chicago, which proved to be too much too fast and Justin had to make some difficult decisions in order to save the company and his dream. Justin talks candidly and honestly about the successes as well as the failures, giving myself and the listener a true lesson in business that we may all face someday.

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In this can't miss podcast, one of the greatest culinary minds America has ever produced, Chef Wiley Dufresne, sits down with Eli to discuss his journey as a chef and modernist cuisine champion. Curiosity has been a leading edge for everything Chef Wiley does, and as one of the first chefs to start asking questions about the chemistry and science behind cooking, he began to develop his own New York version of modern cuisine. Working with food scientists and modernist chefs around the globe, he began to blend his own creativity and curiosity to bend the rules of cooking as we knew it, creating dishes such as pickled beef tongue with fried mayonnaise, foie gras tied in knots, and a frozen "everything bagel" with smoked salmon threads and crispy cream cheese, just to name a few.

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In this episode, Eli sits down and chats with the incredibly talented and passionate chocolatier, Christopher Curtin, to talk about his journey of learning, which has led him around the globe in search of finding the best skills and techniques, as well as finding the best and most rarest cacao for his tremendous chocolate. His creative flavors and methods have put him and his chocolates amongst the world's best, which he credits to the foundations of hard work that he learned as a nationally ranked cross country skier in his hometown of Madison, Wisconsin.

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As an absolute technician in the kitchen, Chef Ron McKinlay has ushered the Toronto stalwart, Canoe Restaurant, into a new era with his breath-taking craftsmanship that combines old-world technique with modern day sensibilities. After taking over Canoe four years ago, Chef Ron has continued to push the narrative and shine a spotlight on the amazing ingredients coming from the forests, oceans, and farms that make up his culinary ecosystem. Working for some of the best chefs around the globe, Chef Ron has now found the perfect place to showcase his talents.

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As a chef who has kept an open mind throughout his career, which has had many different influences on him, Tyler Akin describes his journey, from falling in love with Southeast Asian cuisine to opening his beloved Pho spot, Stock, to his current love affair with modern, French brasserie cooking at the recently updated and re-launched Le Cav, in the storied Hotel Du Pont in Wilmington, Delaware. Chef Akin opens up about going from studying law in DC to working for a bakery in West Virginia and how that singular decision has led him to where he is today and takes us along the journey and arc of his career.

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Chef, author, inventor and all around food enthusiast, Alex Talbot, sits down with Eli to discuss his journey with his dynamo doughnut brand, Curiosity Doughnuts, where their boundary pushing doughnuts are flipping the script on the industry. Eli also reminisces about the days as a young chef when he would spend hours pouring over Alex’s (and his wife, Aki’s), Ideas In Food, food blog where they would post about their journeys in exploring foods, flavors and cooking techniques. Alex and Aki were instrumental in pushing the modern food movement in America through the blog by supplying many cooks and chefs with new and inventive techniques and perspectives in food and cooking at no cost. Alex and Aki now put their energy into running Curiosity Doughnuts, consulting and writing books.

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In this episode of CHEF Radio, we invite local coffee roaster and owner of Caphe, Thu Pham, into the studio to talk about her growth from being a one-woman show to running a full-blown coffee shop in the Kensington neighborhood of Philly. Her recently opened spot has been the talk of the town as it’s Philadelphia’s only purely Vietnamese and Southeast Asian coffee shop, where she focuses on showcasing the flavors of her family’s heritage and proudly plants the Vietnam flag in Philly.

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Raised by two chefs, Michael Vincent Ferreri was destined to do great things. Michael left everything behind in upstate New York to start fresh here in Philadelphia, where he began working with Michael Solomonov at Zahav, Joey Baldino at Zeppoli and Tyler Akin at Stock and Res Ipsa. After blowing up the scene with Res, Michael took over the kitchen at Irwin‘s in South Philadelphia where, through his minimalist approach to Sicilian cuisine, he has made Irwin’s a must-go restaurant in Philadelphia.

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As a true pandemic story, Kismet Bagels came on the scene in 2020 after Alexandra & Jacob began experimenting with bread and bagels out of sheer boredom in their home kitchen after the pandemic took away both of their incomes as well as access to foods they craved. Just as kismet, aka destiny, brought these two childhood crushes together after 20+ years apart, bagels became their livelihood and passion after both their careers where put on hold. Hear how these two have manifested their destiny and created a dynamic relationship with Philadelphia’s food community and how they have philanthropy and generosity, baked into their recipe for success.

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In this episode, Diana Widjojo of Hardena restaurant, located in South Philly, sits down with Eli to discuss the rich history of the restaurant that she now runs alongside her family. Hardena is truly a family run operation that started with her mother, Ena, relocated from Queens New York to open the restaurant and start cooking for the local Indonesian population. Listen as Diana speaks about how she’s now embraced her roll as the leader of the pack and shouldered the responsibility to continue promoting Indonesian cuisine and preserving her family‘s legacy.

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Join us as Chef Eli talks with former NYC Steamfitter turned self-taught chef, Marcus Anthony, about how his Jamaican heritage has influenced him to embrace and share the central flavors of Jamaica with chefs and home cooks alike after starting his own business, Wah Gwan. Named from the ubiquitous Jamaican greeting that literally means “What’s going on?”, Marcus has set out to inspire people in the kitchen by creating delicious salts and spice blends that deliver high impact flavors simply and quickly with products such as his scotch bonnet powder, G Salt, and proprietary blend of spices called Wah Gwan.

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Take a listen to the chef/owner of Philadelphia’s hottest restaurant, Her Place, where Amanda cooks food that is inspired by her love for the classics as well as the many great chefs that she has worked for in Philadelphia, New York, Montreal and even Italy.

When listening, it’ll be very easy to hear her passion come through the speakers and you can understand why people are so excited to eat her food.

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Chef Randy Rucker of River Twice restaurant sits down with Eli to talk about his journey as a chef, which led him from Texas through New England and now Philadelphia. Using his personal approach to food, Randy finds creativity through the stories of the farmers, growers & fisherman that supply his restaurant.

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This week we invite friends of Adan Trinidad into the studio to pay tribute to his life as a chef and friend after he recently passed away suddenly. Adan was a beloved member of the Philly dining scene and a testament to the positive impact that an immigrant can have on the people around them. Live life today because tomorrow’s not guaranteed. RIP Adan.

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Take a deep dive into the intricacies of operating a post-Covid restaurant with Chef PJ Calapa of NYC’s Scampi and The Spaniard. In this podcast you will hear about the early days when PJ and host Eli Kulp were roommates and fellow ambitious cooks navigating the steamy kitchens of Manhattan. PJ, a native of Texas, talks about how his upbringing still impacts the way he eats, cooks and leads his teams.

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In this episode of The CHEF Radio Podcast, Eli gets down and dirty with chef Michael Thor of the Whiskey Kitchen in Raleigh, North Carolina. Michael and Eli share a common past as both chefs were critically injured within months apart of each other and both while opening a new restaurant. Thor as he goes by, talks candidly about his experiences as a chef who has suffered a severe spinal cord injury and how he continues marching forward constantly fighting the battle to walk again. This is an inspiring and entertaining podcast that you will not want to miss.

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Jezabel Carega is the Owner of Jezabel's Cafe, a restaurant that incorporates dishes and furniture that represents her Argentinian roots and culture. Jezabel is also the Founder of Fuerza for Humans, an organization committed to supporting those with mental health issues in the food industry.

On this episode, Eli Kulp sits down with Jezabel to talk about her Argentinian upbringing, her childhood memories of her parents and food, and her intricate incorporation of food and furniture in Jezabel's Cafe.

Find out more about Jezabel on her website: https://www.jezabelcarega.com

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Monica Glass is a nationally recognized pastry chef with experience working in and consulting with Michelin restaurants, hotels, bakeries, cafes, catering, and cultural institutions. She has been recognized with “Best Pastry Chef” awards from Food & Wine Magazine, Boston Magazine, and Zagat, as well as being named a Food Network’s ChoppedSweets Champion in 2021.

On this episode, she joins Eli in the studio to discuss what she’s been up to on her culinary journey as of late. Monica and Eli spent time in NYC, Boston and Philadelphia honing her pastry skills over the years and now as her career continues, she is focusing on nutrition, well-being and health as her guiding light.

More info at http://chefmonicaglass.com/ or @chefmoni on social media

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Jamila Robinson is the Food Editor of the Philadelphia Inquirer, a position she took on after serving as editorial director for Atlantic Media, managing content development for USA Today and overseeing food coverage for the Atlanta Journal-Constitution. Jamila is also Chair of the James Beard Foundation’s Food Journalism Awards Committee and the North American Academy chair for the San Pellegrino World’s 50 Best Restaurants.

On this episode, Eli Kulp sits down with Jamila to talk about her Detroit upbringing, her childhood memories of food, and the current state of systemic racism in both the restaurant industry and beyond.

More info at https://www.inquirer.com/food/ or @jamilarobinson on social media.

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This week host Eli Kulp has a bonus episode! Listen in as he speaks with founders of two companies innovating the food/restaurant industry.

First, he speaks with Nabeel Alamgir, whose company, Lunchbox, provides restaurants with the tools and tech to get off the predatory third-party apps and reclaim their digital sales and direct to consumer ordering. Check out Lunchbox here: https://lunchbox.io/

Next, Eli interviews Arnold Byun and Stephanie Loo of With Warm Welcome, a community-driven, grassroots organization amplifying Asian American chefs, restaurateurs, and founders through podcasts, pop-ups, and creative endeavors. Check out With Warm Welcome here: https://withwarmwelcome.com/

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Ryan and Eric Berley are owners of The Franklin Fountain. Drizzled with drollery and sprinkled with the forgotten flavors of the American past, the Franklin Fountain is a beloved handmade ice cream and candy shop at the corner of Market and Letitia Streets in Old City, Philadelphia. Growing up in the quintessential small town of Media, PA, the Berley family's love of antiquing instilled in Ryan and Eric an appreciation for history and craftsmanship that has made The Franklin Fountain a national favorite of the slow food movement for 17 years. On this episode, Eli and the Berley Brothers discuss the challenges and payoffs of crafting three businesses handmade in nature: from Victorian costumes and honeycomb made on the roof to A2 cows and innovations sweeping the dairy industry today. More info at www.franklinfountain.com, shanecandies.com, franklinicecream.com

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Adam Erace is a freelance writer and restaurant critic who has written for Courier Post, Philly Weekly, Philly City Paper, as well as national magazines such as Food and Wine, Bon Appetit, Travel and Leisure, Details, and Fortune.

In addition to his magazine writing, he is also the co-author of several cookbooks, most of which are dedicated to recipes and stories of Philadelphia restaurants and culture.

Eli discusses Adam’s love for his home neighborhood of South Philly, his career path in journalism, the current landscape of the Philly dining scene, his favorite Jersey Shore food, and much more.

More info at www.adamerace.com

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Eli Kulp sits down with Philadelphia restauranteurs Jim and Kristina Burke, owners of Fishtown based Italian restaurant Wm. Mulherin’s Sons. Since adopting Mulherin’s in 2019, Jim has been executive chef, while Kristina handles FOH duties and pretty much “everything else.” The couple previously founded James in 2006, which served award winning modern American cuisine in the Bella Vista neighborhood until its closing in 2011. The last few years have dealt several blows to the Burkes; with Jim receiving a Stage-4 lung cancer diagnoses, and Kristina battling with Stage-2 breast cancer and radiation treatment. Eli discusses the experience of co-owning a business as a married couple, cancer diagnoses and treatments, their traveling happy hour fundraising organization, and much more. Information at www.wmmulherinssons.com and www.tagtimehappyhour.com

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Eli Kulp sits down with Chef José Garces, a Philadelphia based chef who is considered one of the leading culinary authorities on Spanish and Latin American cuisine.

After being born to Ecuadorian parents and being raised in a culturally diverse neighborhood in Chicago, José spent time in Spain where he learned the craft of Spanish cooking, and brings those influences back to Philadelphia in the form of his restaurants such as Amada, Village Whiskey, Volvér, Tinto, and more.

You can learn more about Jose at his website garcesgroup.com

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Host Eli Kulp sits down with Nick Kennedy, chef and co-owner of several Philadelphia restaurants including Suraya, Pizzeria Beddia, R&D Cocktail Bar, and Condesa.

Nick describes his authentic training in Italian and Lebanese cuisine has inspired his current restaurant ventures, his memories of working alongside Eli in New York City, and how to keep restaurants afloat in the era of Covid-19.

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Host Eli Kulp chats with Beverly Kim, co-owner of two Chicago restaurants - Parachute and Wherewithall.

The daughter of Korean immigrants, Kim brings traditional Korean cuisine alongside her husband and business partner, Johnny Clark. Together, they have developed Parachute into a Michelin star award winning restaurant, additionally receiving a prestigious James Beard award for Best Chefs in the Great Lakes region.

Kim talks about her upbringing, her first restaurant jobs, and some of her favorite Korean ingredients, and much more. Kim is also a mother of three, and has started a foundation to help support mothers in the industry. Learn more about her at www.parachuterestaurant.com and www.wherewithallchi.com

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In this episode of CHEF Radio Podcast, host Eli Kulp sits down with Heather Thomason to discuss the importance of genetics in farming, selling sustainable products, and being a woman in a male dominated field.

Heather specializes in whole animal butchery and is the founder of Primal Supply Meats, a Philadelphia-based butchery and local sourcing company. Since 2016, they've been building a supply chain to connect regional farmers and slaughterhouses to restaurants, chefs and home cooks who care about sourcing local, sustainably raised meats. You can learn more about Heather on her website primalsupplymeats.com

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On this week's episode of THE CHEF Radio Podcast, host Eli Kulp is joined by Emilio Mignucci to discuss the challenges of operating a family business, the culture and flavors of South Philadelphia, and his ongoing relationship with his Italian heritage. Emilio is a third generation owner at Di Bruno Bros. and serves as the Vice President of Culinary Pioneering. He’s always on the quest for the latest and greatest eats, and loves telling the stories behind them. He is certified as a cheesemonger by the Certified Cheese Professionals. You can learn more about Emilio and his business at dibruno.com

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On this episode of The CHEF Radio Podcast, host Eli Kulp sits down with two cheese experts, Sue Miller and Tenaya Darlington. Sue Miller is the owner of the local farmstead, Birchrun Hill Farms, where they produce the famous and delicious Fat Cat cheese. Tenaya Darlington is an author, educator and food blogger, also known as Madame Fromage. She is the cheese curator at TRIA in Philadelphia and you can read her work at madamefromageblog.com. Eli, Sue and Tenaya sit down to talk about all things cheese, from producing it and running a farmstead to throwing Cheese Balls and creating giant cheese boards.

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This week on the CHEF Radio Podcast, host Eli Kulp talks to Chef Hooni Kim, owner of DANJI and HANJAN. He recently released his own cookbook called My Korea this past April. Eli and Hooni discuss how he became a renowned chef and an international cooking show icon, the distinct flavors and intricacies of Korean food, and his charity Yori Chunsa. Yori Chunsa, which means Chef Angels in Korean, connects Chefs with orphans to offer them training and connections to secure careers as line chefs. Learn more about Hooni Kim’s work on his website, Hooni Kim.com

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This week on The CHEF Radio Podcast, Eli Kulp sits down with chef and restaurant owner, Ange Branca. After closing Saté Kampar in May, Ange has just opened Kampar Kitchen, a communal space that hosts different restaurants, and therefore a different carry out menu, every day of the week. Eli and Ange discuss growing up in Malaysia and adjusting to America, leaving the consulting field for the restaurant industry, and what 2020 has taught her about flexibility, community and equity. Follow Kompar Kitchen on Instagram to see what’s cooking @kamparkitchenphl.

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On this episode of The CHEF Radio Podcast, Eli sits down with Yannick Benjamin. Yannick is the Head Sommelier at University Club, Co-Founder of Wheeling Forward and Wine on Wheels, and proprietor of Contento, an up and coming NYC restaurant which prioritizes accessibility and inclusivity amongst great food and wine. Wheeling Forward is an organization that helps “people with disabilities experience life to the fullest and enable them to see possibilities where others see insurmountable obstacles.” Eli and Yannick discuss how he got into the hospitality industry, his experiences in restaurants before and after his injury, and how he turned both his business and his new restaurant from an idea to a reality.

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This week on CHEF Radio Podcast, host Eli Kulp sits down with Christa Barfield, head farmer at Farmer Jawn Community Greenhouses and owner of Viva Leaf Tea Company. In this two part interview, Eli and Christa talk about regenerative agriculture and food insecurity while attending the Food Forever Event at Pocono Organics. They continue their interview online to discuss food injustice, specifically in Northwest Philadelphia, and how Farmer Jawn’s CSA is fighting food insecurity with intense organization and local, organic produce. Check them out at @FarmerJawnPhilly on Instagram.

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This week, Eli Kulp sits down with Greg Vernick, owner of Vernick Food and Drink, Vernick Fish, Vernick at Home and Vernick Coffee Bar, all located in Philadelphia. Eli describes Greg as a chef that, “just has a knack for creating food that’s craveable.” They discuss how Greg got into the restaurant industry, their old mentors and how vital a mentor can be, Philadelphia’s restaurant community, and how to take a day to day approach to owning a restaurant during a pandemic. Explore Greg Vernick’s cuisine at Vernick Restaurants.

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Eli Kulp sits down with Reuben Harley, AKA Big Rube, owner of Big Rube’s Kitchen, to talk about food, history and reinvention. Big Rube is a regular host on WIP Radio and has been featured in Philadelphia Magazine. He is famous all around Philly for his pop up kitchens, guest Chef appearances, and most recently, his ghost Kitchen. He has been quoted as Philadelphia's King of reinvention and has been described as a master marketer, photographer, lifestyle guru, fried chicken master and chef. Follow Big Rude on Instagram @BigRubeHarley.

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This week on CHEF, Eli Kulp sits down with Nok Suntaranon, owner of Kayala Thai Kitchen and Kayala Thai Market. Nok is an experienced chef, restaurant owner and hospitality expert who aims to create the feeling of home in every meal. About her menu, she says “it's a food that I kept cooking on and on and on. Some of them are my neighbor’s favorites. Some of them are my husband’s favorites. Some of them are my own fabric. So it is a love letter from me to my customers.” She talks about her career journey, her mom as her biggest inspiration and motivation and how the Philadelphia chef community has stepped up to support each other and their communities during Covid.

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In this episode of The Chef Radio Podcast, Chef Eli Kulp talks with Marc Vetri, whose newest restaurant, Fiorella, was booming from the time it opened in February to the COVID-19 shutdown. Eli and Marc talk about Marc’s background as a chef and musician in LA, spending a few years in Italy, opening restaurants in Philadelphia, and how things have been going since the shutdown.

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Eli Kulp and Christopher Plant visit Pocono Organics during their massive Food Forever event and sit down with multiple farmers and agricultural geniuses to talk about the future of food production and how we can go beyond sustainability. Food Forever is a communications campaign, which started in 2017, to raise awareness about what crop diversity is and how everyone around the world is connected to and benefits from agricultural biodiversity. Eli and Christopher sit down with Ashley Walsh, Cierra Martin, Jeff Moyer and Erik Oberholtzer.

Ashley Walsh is the owner of Pocono Organics and talks about how she got into organic farming, working with Food Forever and Rodale and the creation of her immense organic farm, the home of three story greenhouses.

Cierra Martin is a representative for The Crop Trust, the creators of the Food Forever campaign. The Crop Trust is an international organization with a mission to safeguard crop diversity for food security. The Crop Trust supports a network of genebanks with are facilities for tasking with conserving and sharing seeds. They're making sure this diversity stays alive at the seed level, but they're also packaging it up and shipping it around the world for breeders that use it every day.

Jeff Moyer is the CEO of Rodale Institute. “Widely recognized as the birthplace of the organic movement, Rodale Institute is a nonprofit dedicated to growing the organic movement through rigorous research, farmer training, and consumer education.” Jeff talks about the importance of regenerative organic agriculture, farming not just organically and sustainably, but with the future of the soil in mind, and the recently released White Papers. The White Papers are a report on climate change and how a shift from cash crops to cover crops could actually reverse our carbon emissions by putting carbon back into the soil.

Erik Oberholtzer is a chef, entrepreneur, and co-founder of Tender Greens. He is on the Rodale Board of Directors and is a leader of the food forever experience, helping to connect Rodale with The Crop Trust. He discusses the importance of building transparent supply chains, new organic certification regulations, and the nutritional and environmental importance of organic agriculture.

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On the first episode of Season 2 of The CHEF Radio Podcast, we join Chef Eli Kulp at a live event at The Viaduct in Philadelphia. He talks with former mayor Micheal Nutter about the importance of the restaurant industry to the life of a city. They also discuss how anyone can support up-and-coming chefs of color, and/or those struggling in the wake of COVID-19.

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In part two of host Eli Kulp's conversation with restaurant critic Craig LaBan, we discuss the ins and outs of the critique cycle that new restaurants go through. We also give an inside look at the intricate dance of The Critic and The Chef, culminating in the saga of the short rib bone.

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In part one of our two part season finale, we talk with Craig LaBan, restaurant critic for The Philadelphia Inquirer. We discuss navigating the re-opening of the restaurant business, the winding road that brought Craig to his profession, and the responsibilities of journalists, owners and restauranteurs in establishing a more equitable future for people of color in the Food and Journalism industries.

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Chef Tom Hunt is a self described Eco-Chef who is focused on reducing food waste. We talk with Tom about cooking from home, food sustainability, and his new cookbook, Eating for Pleasure, People & Planet.

Tom has a weekly column in The Guardian called Waste Not and is the founder of Poco Restaurant in Bristol, England where they serve climate friendly cuisine. He is also the host of The Chef's Manifesto, a podcast about cooking climate friendly cuisine.

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Accomplished chef, Mario Carbone joins us for a conversation about understanding the value of hard work, growing a global fine dining restaurant group and how his Italian American upbringing in Queens New York has translated to major success with his restaurants Carbone, Parm, The Grill, Santina restaurant and more.

Mario is one of the founders of Major Food Group (MFG), a new breed of restaurant group seeking to operate restaurants that are respectful of the past, exciting for the present, and sustainable for the future.

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We discuss how we can use this moment to build a more equitable business when it comes to gender, race, and wage discrimination; why our collective goal must be to evaluate the impact we have on the environment; and how to use this as an opportunity to re-evaluate our role in the industry of food.

Host Eli Kulp is joined by James Beard Award winner, Chef Nina Compton of Compère Lapin, Top Chef Alum, Chef Jennifer Carroll of Spice Finch, Jamila Robison, Food Editor for The Philadelphia Inquirer, and Chef Elijah Milligan of Cooking for the Culture.

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We discuss why OUR CHOICES MATTER, how we can do better in our industry as a whole, and if we have a greater impact on the environment through sustainable practices.

Host Eli Kulp is joined by chef Tom Hunt of Chefs' Manifesto and Sustainable Development Goal, food editor Kate Krader of Bloomberg Green, Nicole Marquis of HipCityVeg, and farmer Ian Brendle of Green Meadow Farm.

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We discuss the importance of social impact and community leadership in restaurants as we begin to rebuild our livelihoods after COVID-19.

Host Eli Kulp is joined by Mike Solomonov of Zahav, Erik Oberholtzer of a Tender Greens, and Ryan Smith of Staplehouse in Atlanta.

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Stephanie Izard is an American chef residing in Chicago, Illinois, best known as the first female chef to win Bravo's Top Chef, taking the title during its fourth season.

Host Eli Kulp talks to Stephanie about balancing her life as a Chef, owner of multiple restaurants, and a mother. They also discuss how the restaurant industry in Chicago is dealing with the Covid-19 Pandemic.

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In this addendum episode, we catch up with Joe Beddia and hear how recent events have affected him and the restaurant industry.

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I’m very happy to announce that I’m hosting the very first CHEF Radio Podcast web summit in a 3 part series called SEIZING THIS MOMENT. In these livestreamed conversations, we’ll be discussing the importance of social impact and community leadership in restaurants as we begin to rebuild our livelihoods after COVID-19. The first of the series will be held on this coming Tuesday, May 5 at 2 PM and will include great minds such as Mike Solomonov of Zahav, Erik Oberholtzer of a Tender Greens, and Ryan Smith of Staplehouse in Atlanta.

Please register for free using this Ticketleap link.We will be announcing more panelists and more details as we get closer to the event!

So freaking excited for this and thank you to RADIOKISMET and Cohere for your support!

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Food has always played a key part in Erik Oberholtzer's life; and after growing his company Tender Greens into a national brand, he sets his sights on new possibilities. He works with some incredibly exciting projects such as The Google Food Lab, Food Forever, and The Global Seed Vault. Erik speaks with us about how the choices we make now, impact the food of the future.

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Joe Beddia – what happens when a craftsman and wizard of pizza making decides to shut down his 300 square-foot pizzeria, which served no more than 40 pies a night, and decides to open a real restaurant? Take a listen and hear what that journey was like for Joe. It’s a reminder that sometimes we give up too much of ourselves to ensure that other people are happy in our restaurants. Not always the best recipe for mental health. Enjoy!

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Top chef all star and chef/owner of Spice Finch, talks about life since COVID-19 struck and how her businesses and employees are having to adjust.

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Chef Jen Carroll has never been somebody who is afraid to tell it how it is. This episode, Jen discusses the struggles and gender biases that are ingrained in our industry. Even as she has become a household name, she opens our eyes about the systemic inequality that she faces, even today, as a woman business owner. As a listener, you’ll hear her tenacity and grit coming through your speakers.

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Chef of the reigning Best Restaurant in America, Mike Solomonov of Zahav, offers up his insight and wisdom on the current crisis that is crushing our industry. Always brutally honest, Mike describes his company's current state and what plans they have for an uncertain future.

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In this addendum episode, we catch up with Joey Baldino and hear how the recent events have affected him and the restaurant industry. He talks about he plans to make changes to help his restaurants survive and continue support his teams.

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What happens when a South Philadelphia kid grows up to be a chef and the comes back to rescue his family's 100-year-old Italian social club? You get the hottest ticket in town serving the most craveable and mouth watering food which just happens to be nearly unattainable unless you are a member. At Palizzi Social Club, Joey Baldino has reshaped how people look at Italian American food in Philadelphia and we have the pleasure to sit down with him and talk about his journey and what it took to rescue a family heirloom.

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In this added episode, we catch up with Rich Landau and hear how the recent Coronavirus has affected him and the restaurant industry.

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Few people in our industry will ever be able to call themselves pioneers but Rich Landau and Kate Jacoby are exactly that. They have been pushing their own, distinct version vegetable forward and plant based diet way before became popular. For over 25 years now Rich has lived and worked with a passion to change the narrative for a vegan population and now he husband and wife team has created a mini empire with a dedicated following of vegetarians and carnivores alike.

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In this addendum episode, we catch up with Nick Elmi and hear how recent events have affected him and the restaurant industry.

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Philadelphia chef and restaurateur, Nick Elmi sits down with us to talk about his restaurants, his sobriety and his journey to becoming a James Beard nominated chef. A family man who still makes time for the important things in life, Nick talks to us about the challenges that come with owning small restaurants in a competitive market like Philadelphia. A great listen for anyone who is interested in starting off on their own path to ownership.

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Eli speaks candidly about the moments leading up to the train crash which left him paralyzed from the chest down. He also speaks about the recovery process and the importance of resilience during challenging times.

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Join chef Eli Kulp as he talks with the people that shape the way we eat in America today. Whether it’s important life lessons in the workplace, the relevance of great leadership in the kitchen, or even the responsibilities we now hold in protecting our food ways, Chef Eli will navigate these deep and highly relevant conversations to ensure the listener not only learns from these passionate guests but is inspired by them also.

The CHEF Radio Podcast: Recent Episodes

Eli Kulp