Explore every episode of the podcast The CHEF Radio Podcast
| Title | Pub. Date | Duration | |
|---|---|---|---|
| Flour + Water - 2 Simple Ingredients = 1 Incredible Restaurant | 22 nov. 2024 | 01:00:53 | |
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!
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 | |||
| Chef Ian Graye of Pietramala: The Journey of a Vegan Chef" | 07 nov. 2024 | 00:41:03 | |
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.
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. | |||
| A Global Culinary Journey: Insights from Chef Andrew Black | 24 oct. 2024 | 00:53:15 | |
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.
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. | |||
| From Senegal to New Orleans: Serigne Mbaye's Improbable Story | 11 oct. 2024 | 01:18:56 | |
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.
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 | |||
| All Over the World to On Your TV: Chopped's Marc Murphy | 26 sept. 2024 | 01:11:51 | |
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
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 | |||
| Mashama Bailey: From The Grey to James Beard’s Best Chef in America | 12 sept. 2024 | 01:30:15 | |
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:
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 | |||
| Chef Alex Kemp: Montreal Roots, Philadelphia Flavors - A True Culinary Journey | 08 août 2024 | 01:28:48 | |
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.
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! | |||
| Elemental Cooking, Oysters, and Culinary Legends: Chef Kyle Knall’s Journey | 01 août 2024 | 01:34:05 | |
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.
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 | |||
| 3 Key Strategies for Creating and Sustaining a Successful Restaurant | 25 juil. 2024 | 00:15:18 | |
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:
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! | |||
| Redemption in the Kitchen: Mike Solomonov’s Path to Culinary Excellence | 18 juil. 2024 | 01:44:26 | |
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.
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! | |||
| Chef Chris Shepherd & Lindsey Brown: Supporting Industry Workers Through Southern Smoke | 11 juil. 2024 | 01:41:01 | |
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.
Subscribe, like and share! Oh yeah, and throw in a review while you're at it. Appreciate you all! | |||
| How Chef JJ Johnson Uses Rice to Connect Cultures at Fieldtrip | 04 juil. 2024 | 01:22:33 | |
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.
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. | |||
| Rob Rubba on Ethical Dining at DC's Michelin-Starred Oyster Oyster | 27 juin 2024 | 01:18:52 | |
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.
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
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| Revolutionizing Food: Nathan Myhrvold’s Insights on Modernist Cuisine and Technology | 17 juin 2024 | 01:20:59 | |
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. | |||
| Building a Sustainable Culinary Future with Chef Tracy Malechek of Birdies | 10 juin 2024 | 01:31:31 | |
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
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. | |||
| Creating a Lasting Restaurant Empire with Chefs Mary Sue Milliken and Susan Feniger | 04 juin 2024 | 01:47:22 | |
Susan Feniger and Mary Sue Millikan, two pioneering chefs behind acclaimed restaurants like Border Grill and Alice B. discuss their beginnings, challenges in the industry, and the influence of Mexican cuisine on their careers. From their early struggles at City Cafe to their television success, this conversation is packed with invaluable insights and heartwarming anecdotes.
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. | |||
| Episode 116: Chef Fiore Tedesco of L'Oca d'Oro and Bambino in Austin | 28 mai 2024 | 01:16:10 | |
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.
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. | |||
| Episode 115: Nasim Alikhani of Sofreh & Sofreh Cafe in Brooklyn | 22 mai 2024 | 01:29:33 | |
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.
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. | |||
| Episode 114: Chef Gregory Gourdet of Kann and Sousol in Portland | 13 mai 2024 | 01:14:38 | |
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:
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. | |||
| Episode 113: Chef Michael Anthony of Gramercy Tavern in NYC | 06 mai 2024 | 01:27:42 | |
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!
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. | |||
| Episode 112: Chef Radio Live 2024 with Chefs Alex Kemp, Eric Leveillee, and Chance Anies | 30 avr. 2024 | 01:14:22 | |
10:10 Chef Alex Kemp:
34:18 Chef Eric Leveillee
1:02:00 Chef Chance Anies
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. | |||
| Episode 111: Chefs Blake Aguillard and Trey Smith of Saint-Germain restaurant in New Orleans | 17 avr. 2024 | 01:43:20 | |
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:
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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| Episode 110: Missy Robbins of Lilia, Misi and Misi Pasta in Brooklyn NY | 29 mars 2024 | 01:41:16 | |
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:
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. | |||
| Episode 109: Hari Cameron of The Chef's Table in Rehoboth Beach | 15 mars 2024 | 01:42:35 | |
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.
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 | |||
| Episode 108: Charlie Mitchell of Clover Hill in Brooklyn | 04 mars 2024 | 01:13:03 | |
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:
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 | |||
| Episode 107: Matt Kelly of MK Hospitality in Durham, North Carolina | 08 févr. 2024 | 01:08:13 | |
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:
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 | |||
| Chef Jeremy Fox Coming to Philadelphia! | 23 janv. 2024 | 01:11:51 | |
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:
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: 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. | |||
| Episode 106: Chef Jesse Ito of Royal Sushi and Izakaya in Philadelphia | 29 déc. 2023 | 01:38:27 | |
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:
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!🎁🧀 | |||
| Episode 105: Matt Orlando of Amass* & AIR in Singapore as well as Endless in CPH | 14 déc. 2023 | 02:10:33 | |
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.🤘
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!🎁🧀 | |||
| Episode 104: Author Spotlight – Shari Bayer of Chef Wise - Life Lessons from Leading Chefs Around the World | 02 déc. 2023 | 00:54:22 | |
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:
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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| Episode 103: Justin Pichetrungsi of Anajak Thai in LA | 17 nov. 2023 | 01:24:49 | |
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:
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!🎁🧀 | |||
| Episode 102: Author Spotlight - Andrew Friedman of The Dish and Chefs, Drugs and Rock & Roll | 03 nov. 2023 | 00:55:41 | |
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:
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 | |||
| Episode 101: Jordan Rubin of Mr. Tuna, Bar Futo and Crispy Gai in Portland, Maine | 20 oct. 2023 | 01:17:34 | |
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:
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 | |||
| Episode 100: Daniel Boulud of Restaurant Daniel, Café Boulud and the Dinex Group | 05 oct. 2023 | 01:12:55 | |
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:
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 | |||
| Episode 99: Chef Dave Beran of Pasjoli in Santa Monica | 21 sept. 2023 | 01:28:34 | |
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:
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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| Episode 98: Chef Ana Castro of Lengua Madre and Acamaya in New Orleans | 07 sept. 2023 | 01:52:02 | |
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:
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 | |||
| Episode 97: Chef Amanda Cohen of Dirt Candy | 11 août 2023 | 01:24:47 | |
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:
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 | |||
| Josh Sharkey - Chef, Entrepreneur and Founder of meez | 25 juil. 2023 | 01:12:15 | |
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:
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 | |||
| Episode 96: Dominic Piperno of Hearthside | 14 juil. 2023 | 01:25:26 | |
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:
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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| Episode 95: Ashleigh Shanti of Good Hot Fish | 30 juin 2023 | 01:04:28 | |
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:
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 | |||
| Episode 94: Chef Johnny Spero of Reverie and Bar Spero | 09 juin 2023 | 01:16:26 | |
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:
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 | |||
| Episode 93: Alon Shaya of Saba, Safta and Miss River Restaurants | 25 mai 2023 | 01:35:24 | |
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:
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 | |||
| Episode 92: Chef Jeremiah Langhorne of The Dabney & Petite Cerise in Washington DC | 11 mai 2023 | 01:35:45 | |
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:
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. | |||
| Episode 91: Farmer Lee Jones and Chef Jamie Simpson of the Chef's Garden | 22 avr. 2023 | 01:23:48 | |
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
Chef Jamie Simpson
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. | |||
| Episode 90: Chef John Shields of Smyth and The Loyalist | 06 avr. 2023 | 01:39:25 | |
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:
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! | |||
| Episode 89: Chef Eric Leveillee of Lacroix Restaurant | 24 mars 2023 | 01:24:03 | |
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.
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. | |||
| Episode 88: Chef Sarah Grueneberg of Monteverde Restaurant and Pastificio | 09 mars 2023 | 01:22:50 | |
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:
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! | |||
| Episode 87: Adam Richman of the History Channel | 23 févr. 2023 | 01:47:51 | |
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:
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. | |||
| Episode 86: Chef Eddie Konrad of Messina Club | 02 févr. 2023 | 01:14:29 | |
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:
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. | |||
| Episode 85 – Chef Katie Button of Cúrate restaurant and La Bodega | 20 janv. 2023 | 01:48:56 | |
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:
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. | |||