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On this episode, Eli dives into the stories and philosophies of chefs Thomas McNaughton and Ryan Pollnow from Flour & Water Hospitality in San Francisco. They discuss their personal culinary journeys, the founding and growth of Flour & Water, and the importance of collaboration, mentorship, and evolving in the restaurant industry. The episode is packed with personal anecdotes, insights on the restaurant business, and the significance of staying current and innovative. All brought together with some good laughs. Enjoy!
01:17 The Culinary Journey: From Food as Fuel to Food as Pleasure 02:24 The Path of a Chef: Diverse Journeys and Inspirations 04:46 Welcome to Chef Radio: Insights from Leading Chefs 07:28 Spotlight on Flour and Water: A Culinary Success Story 08:38 Expanding Horizons: Flour and Water's Growth and Innovations 10:50 Pizza Passion: Exploring Styles and Techniques 16:03 Ryan's Culinary Origins: From Country Club to Fine Dining 24:48 Thomas's Culinary Beginnings: From South Jersey to the West Coast 28:07 The Origin of Flour and Water 28:21 Culinary School and Externship Experiences 30:03 Building the Business Plan 31:35 Opening Flour and Water 33:11 The Importance of Staging 39:01 Cultural Influences on Cooking 45:26 The Role of Collaboration in the Kitchen 46:24 Ryan's Journey to Partnership 55:37 The Importance of Maintaining a Clear VisionA huge shout out to our sponsor, Singer Equipment for their unwavering support, which allows us to be able to bring these conversations to you. Check out their website for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful.
Meez, is one of the most powerful tools you can have as a cook and chef because it allows you to have a free repository for all of your recipes, techniques and methods so that you never lose them. Meez does way more than just recipe development though; it's an incredibly powerful tool that any chef or restaurant would benefit from.
We welcome our newest supporter of chef radio, JB Prince, America's most incredible store for all your best kitchen supplies. Listen up how you can save 10% on your order to this incredible Wonderland of chefs kitchen tools, gadgets and equipment
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In this episode of Chef Radio Podcast, host Eli Kulp dives into the culinary journey of Chef Ian Gray, the innovative mind behind Philadelphia's renowned plant-based restaurant, Pietramala. The episode details Gray's early inspirations, his transition to vegetarianism and veganism, and his unique approach to plant-based cuisine. Highlights include insights into the Philadelphia culinary scene's supportive nature, Chef Gray's experiences at Blue Hill and other top restaurants, and the role of serendipitous opportunities and influential connections in his career. The episode also touches on Gray's philosophy of 'plants on a pedestal,' his commitment to sourcing the finest local produce, and the process of opening his own restaurant during the pandemic.
(00:00) Event Announcement: The Tasty's by Delicious Cit (03:41) Introduction to Chef Radio Podcast (04:02) Chef Ian Gray's Vegan Journey (13:57) Misconceptions About Vegan Food (18:35) The Importance of Flavor in Breeding (23:18) Moving to Philadelphia (25:00) Starting a Food Truck During the Pandemic (26:36) Opening a Restaurant by Chance (28:34) Support from the Culinary Community (35:47) Innovative Vegan Cooking Techniques (39:26) Zero Waste Inspiration from Copenhagen (00:00) Event Announcement: The Tasty's by Delicious Cit (03:41) Introduction to Chef Radio Podcast (04:02) Chef Ian Gray's Vegan Journey (13:57) Misconceptions About Vegan Food (18:35) The Importance of Flavor in Breeding (23:18) Moving to Philadelphia (25:00) Starting a Food Truck During the Pandemic (26:36) Opening a Restaurant by Chance (28:34) Support from the Culinary Community (35:47) Innovative Vegan Cooking Techniques (39:26) Zero Waste Inspiration from CopenhagenWe welcome our newest supporter of chef radio, JB Prince, America's most incredible store for all your best kitchen supplies. Listen up how you can save 10% on your order to this incredible Wonderland of chefs kitchen tools, gadgets and equipment
Meez, is one of the most powerful tools you can have as a cook and chef because it allows you to have a free repository for all of your recipes, techniques and methods so that you never lose them. Meez does way more than just recipe development though; it's an incredibly powerful tool that any chef or restaurant would benefit from.
A huge shout out to our sponsor, Singer Equipment for their unwavering support, which allows us to be able to bring these conversations to you. Check out their website for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful.
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In this episode of Chef Radio, James Beard award-winning chef Andrew Black shares his inspiring journey from Jamaica to becoming a culinary innovator in Oklahoma City. Learn about Chef Black’s restaurants, Grey Sweater, and his focus on creating heartfelt dining experiences through meticulous care and sourcing of global ingredients. The conversation explores Chef Black's transition to Oklahoma City, the opening of his various ventures like Black Walnut, The Gilded Acorn, and his latest project, Pearl Mesta, at the Skirvin Hotel. Chef Black discusses the importance of consistency, learning from failures, and fostering a strong company culture built on empathy and integrity. The episode provides valuable advice for young chefs on hard work and adaptability, highlighting Chef Black’s dedication to innovation and guest satisfaction.
00:00 Introduction 03:24 Interview with Chef Andrew Black 07:30 Chef Black's Journey to Oklahoma City 12:42 The Concept Behind Grey Sweater 25:37 Challenges of Finding a Cook 25:52 The Story Behind Black Walnut 27:29 Exploring Gilded Acorn and Pearl Master 28:53 The Concept of Possibility Cuisine 36:07 Lessons from Early Struggles 39:22 Attributes of a Successful Chef 44:44 Building a Strong Company Culture 50:47 Advice for Aspiring Chefs 52:39 Conclusion and FarewellA huge shout out to our sponsor, Singer Equipment for their unwavering support, which allows us to be able to bring these conversations to you. Check out their website for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful
If you are looking for the best in class pizza oven for your next concept, make sure you check out the incredible ovens built by Moretti Forni and reach out to Greg Listino at their exclusive Northeast dealer, Rosito Bisani.
We welcome our newest supporter of chef radio, JB Prince, America's most incredible store for all your best kitchen supplies. Listen up how you can save 10% on your order to this incredible Wonderland of chefs kitchen tools, gadgets and equipment
Meez, is one of the most powerful tools you can have as a cook and chef because it allows you to have a free repository for all of your recipes, techniques and methods so that you never lose them. Meez does way more than just recipe development though; it's an incredibly powerful tool that any chef or restaurant would benefit from.
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In this episode, we sit down with Chef Serigne Mbaye, the James Beard Award-winning chef behind Dakar, a renowned New Orleans restaurant that brilliantly blends the flavors of Senegalese and Southern cuisine. Chef Mbaye shares how his passion for cooking with purpose infuses each dish with a deeper connection to his African heritage and the rich culinary traditions of the American South. We also explore his challenging childhood, including his experience in a strict Muslim school in Senegal, which, despite feeling somewhat abandoned his family, helped shape his resilience, discipline, and ultimately, his success in the culinary world.
(00:00) Introduction and Exciting Announcement (04:27) Chef Serigne's Journey to Culinary Stardom (07:51) Early Culinary Experiences in New York (13:42) Building a Career in the Culinary World (27:11) Discovering the Connection Between Senegal and Southern Cuisine (43:25) Cooking with a Purpose (44:03) The Influence of West African Cuisine (45:49) Community and Local Sourcing (47:25) Fine Dining Techniques (50:57) Signature Dishes and Their Stories (56:10) The Emotional Weight of 'The Last Meal' (01:03:42) Nurturing Through Food (01:11:13) Building a Positive Kitchen Culture (01:16:08) Final Thoughts and ReflectionsA huge shout out to our sponsor, Singer Equipment for their unwavering support, which allows us to be able to bring these conversations to you. Check out their website for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful.
Meez, is one of the most powerful tools you can have as a cook and chef because it allows you to have a free repository for all of your recipes, techniques and methods so that you never lose them. Meez does way more than just recipe development though; it's an incredibly powerful tool that any chef or restaurant would benefit from.
We welcome our newest supporter of chef radio, JB Prince, America's most incredible store for all your best kitchen supplies. Listen up how you can save 10% on your order to this incredible Wonderland of chefs kitchen tools, gadgets and equipment
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On this episode of Chef Radio Podcast, we sit down with the one and only Chef Marc Murphy, famed judge on Food Network’s Chopped, competitor on Iron Chef America, and mastermind behind New York City’s iconic restaurant Landmarc. Chef Murphy takes us on an inspiring journey through his early years as a young chef in Paris, where he honed his skills alongside some of the culinary world’s greats, to his bold move to New York City. Listen as he shares the challenges and triumphs of rising through the ranks of the restaurant industry, eventually becoming one of America’s most respected chefs and TV personalities.
Show Notes (02:03) Introduction to Chef Radio Podcast (02:47) Mark Murphy's Culinary Journey (06:53) Adventures in Paris (14:29) The Challenges of Fine Dining (29:31) From Sous Chef to Head Chef (37:15) A New Opportunity with Rocco Despirito (38:35) Opening La Fourchette and Cafe Milou (40:11) The Impact of 9/11 and Reopening Southwest (41:52) Launching Landmark and Its Unique Dining Experience (47:51) Expanding with Ditch Plains and Other Ventures (50:12) Transitioning to Private Events and Pop-Ups (55:08) The World of TV Shows and Competitions (01:01:35) Challenges and Reflections in the Culinary Journey (01:08:55) Community Involvement and Philanthropy (01:10:36) Closing Thoughts and FarewellA huge shout out to our sponsor, Singer Equipment for their unwavering support, which allows us to be able to bring these conversations to you. Check out their website for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful.
Meez, is one of the most powerful tools you can have as a cook and chef because it allows you to have a free repository for all of your recipes, techniques and methods so that you never lose them. Meez does way more than just recipe development though; it's an incredibly powerful tool that any chef or restaurant would benefit from.
My favorite new beer on the market, Kenwood Original, might be the most drinkable and most flavorful craft lager I've ever tried. Nothing goes better with a five star meal than a five star beer so head to their website and check out the Kenny Finder for location nearest you. So before we get started, go ahead and grab yourself a Kenny and enjoy this week’s guest.
We welcome our newest supporter of chef radio, JB Prince, America's most incredible store for all your best kitchen supplies. Listen up how you can save 10% on your order to this incredible Wonderland of chefs kitchen tools, gadgets and equipment
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In today’s exciting episode, we sit down with the incredible Mashama Bailey, executive chef and co-owner of The Grey in Savannah, Georgia, to talk about her extraordinary journey to the top of the culinary world. From her humble beginnings to becoming one of the most celebrated chefs in America, Mashama shares her inspiring story of resilience, passion, and creativity. We dive into her groundbreaking work at The Grey, her Southern-rooted cooking style, and the incredible honor of winning the James Beard Award for Best Chef in America. This is a conversation you won’t want to miss!
Show Notes: (00:00) Upcoming Culinary Event: Best of Philly Voi•ãge Dining Series (03:55) Welcome to Chef Radio: Featuring Mashama Bailey (06:50) Mashama's Culinary Journey (16:03) From Social Work to Culinary Arts (22:11) The Influence of Culinary School and Personal Chefing (46:08) Reflecting on Early Career Lessons (46:45) Transitioning to a New Work Environment (48:46) Exploring New Opportunities (50:57) Meeting Her Business Partner, Johno (52:00) The Journey to Savannah (58:41) The Historical Significance of The Grey (01:05:16) Crafting a Unique Culinary Identity (01:15:22) Challenges and Triumphs (01:22:51) Future Plans in Paris (01:27:50) Closing Thoughts and ReflectionsA huge shout out to our sponsor, Singer Equipment for their unwavering support, which allows us to be able to bring these conversations to you. Check out their website for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful.
Meez, is one of the most powerful tools you can have as a cook and chef because it allows you to have a free repository for all of your recipes, techniques and methods so that you never lose them. Meez does way more than just recipe development though; it's an incredibly powerful tool that any chef or restaurant would benefit from.
My favorite new beer on the market, Kenwood Original, might be the most drinkable and most flavorful craft lager I've ever tried. Nothing goes better with a five star meal than a five star beer so head to their website and check out the Kenny Finder for location nearest you. So before we get started, go ahead and grab yourself a Kenny and enjoy this week’s guest.
We welcome our newest supporter of chef radio, JB Prince, America's most incredible store for all your best kitchen supplies. Listen up how you can save 10% on your order to this incredible Wonderland of chefs kitchen tools, gadgets and equipment
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Welcome to Chef Radio! In today’s episode, we’re thrilled to be joined by Chef Alex Kemp of My Loup in Philadelphia, where he brings the warmth of Canadian generosity and hospitality to the city’s vibrant culinary landscape. With roots in French-speaking Quebec, Chef Alex masterfully reimagines French cuisine, weaving together the rich traditions of his heritage with the ebb and flow of Philadelphia’s distinct seasons. His refined techniques and ingenious combinations create an innovative dining experience that’s both rooted in tradition and refreshingly original and his take on company culture is incredibly powerful. Listen in on how this young talent has taken Philadelphia by storm, and as you'll hear, it's not by chance. It was destined.
(00:00:46) Introduction (00:07:06) Alex’s Recent Travels (00:10:13) Early Life and Career (00:17:25) Time in Ottawa (00:26:36) Finding his Path in Fine Dining (00:30:58) Lessons From Joe Beef (00:37:06) Meeting Amanda in New York (00:40:20) Moving to Montreal and the Influence of Marco Frappier (00:45:10) Getting Involved in Philadelphia (00:49:00) The Balance Between Personal and Professional Relationships (00:59:45) The Mix Between Inspiration and Innovation (01:03:30) Making a Splash In Philadelphia (01:08:00) Menu Items That Encapsulate My Loup (01:12:18) What Sets Alex Apart (01:17:55) Alex’s Resilience (01:22:20) Alex And Amanda’s Involvement in the Community (01:24:56) Wrap Up QuestionsA huge shout out to our sponsor, Singer Equipment for their unwavering support, which allows us to be able to bring these conversations to you. Check out their website for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful.
Meez, is one of the most powerful tools you can have as a cook and chef because it allows you to have a free repository for all of your recipes, techniques and methods so that you never lose them. Meez does way more than just recipe development though; it's an incredibly powerful tool that any chef or restaurant would benefit from.
My favorite new beer on the market, Kenwood Original, might be the most drinkable and most flavorful craft lager I've ever tried. Nothing goes better with a five star meal than a five star beer so head to their website and check out the Kenny Finder for location nearest you. So before we get started, go ahead and grab yourself a Kenny and enjoy this week’s guest.
We welcome our newest supporter of chef radio, JB Prince, America's most incredible store for all your best kitchen supplies. Listen up how you can save 10% on your order to this incredible Wonderland of chefs kitchen tools, gadgets and equipment
Subscribe, like and share! Oh yeah, and throw in a review while you're at it. Appreciate you all!
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In this episode, we dive into the remarkable story of Chef Kyle Knall of Birch in Milwaukee and explore his fascinating journey from the bustling culinary scene of New York City to the vibrant culture of New Orleans, and finally to the heart of Milwaukee. We'll uncover how his deep-rooted love for oysters, inspired by his father, has helped shape his culinary identity. Join us as Kyle shares how he has not only mastered his craft but also fostered a sense of community in Milwaukee, creating a culinary haven that resonates with both locals and visitors alike.
(00:06:16) Early Days of Kyles Cooking Career (00:08:00) Takeaways and Lessons from Working at Highlands with Frank Stitt (00:17:38) Time at Gramercy Tavern & Relationship with Mike Anthony (00:26:58) Maysville in New York and Kenton in New Orleans (00:35:50) Opening Birch and Going From New York to Milwaukee (00:45:15) Elemental Cooking Techniques (00:52:00) Acid and Herbs (00:57:25) Jerry (01:00:20) Tribute to Kyles Father (01:04:19) Navigating the Seasons in Milwaukee (01:12:50) Milwaukees Sense of Community (01:18:48) Personal Habits for Success (01:26:57) Conclusions and Final ThoughtsA huge shout out to our sponsor, Singer Equipment for their unwavering support, which allows us to be able to bring these conversations to you. Check out their website for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful.
Meez, is one of the most powerful tools you can have as a cook and chef because it allows you to have a free repository for all of your recipes, techniques and methods so that you never lose them. Meez does way more than just recipe development though; it's an incredibly powerful tool that any chef or restaurant would benefit from.
My favorite new beer on the market, Kenwood Original, might be the most drinkable and most flavorful craft lager I've ever tried. Nothing goes better with a five star meal than a five star beer so head to their website and check out the Kenny Finder for location nearest you. So before we get started, go ahead and grab yourself a Kenny and enjoy this week’s guest.
We welcome our newest supporter of chef radio, JB Prince, America's most incredible store for all your best kitchen supplies. Listen up how you can save 10% on your order to this incredible Wonderland of chefs kitchen tools, gadgets and equipment
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Welcome to our CHEF Radio, where we dive into the secrets of maintaining success in the restaurant business with industry leaders Mary Milliken, Susan Fingar, Phillip Krajeck, Katie Button, and Michael Anthony. In this episode, we explore three key strategies for sustained success: fostering innovation, building a strong team, and maintaining exceptional quality. Hear firsthand from these accomplished chefs as they share their insights and experiences on how to keep pushing the boundaries, continually improve, and never rest on their laurels in the ever-evolving culinary world. Whether you're an aspiring restaurateur or a seasoned pro, this hard hitting episode is packed with valuable advice to help you thrive in the restaurant industry.
Show notes:
Starting a Restaurant: Essential Steps Challenges of Maintaining Success Insights from Mary Sue Milliken and Susan Feniger Maximizing Every Opportunity Marathon Mindset and Motivation Insights from Chef Phillip Krajeck Athlete's Mindset Emotional Intelligence and Leadership Insights from Chef Katie Button Hospitality in the Kitchen Insights from Mike Anthony The 49% - 51% mentalityA huge shout out to our sponsor, Singer Equipment for their unwavering support, which allows us to be able to bring these conversations to you. Check out their website for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful.\
If you are looking for the best in class pizza oven for your next concept, make sure you check out the incredible ovens built by Moretti Forni and reach out to Greg Listino at their exclusive Northeast dealer, Rosito Bisani.
Meez, is one of the most powerful tools you can have as a cook and chef because it allows you to have a free repository for all of your recipes, techniques and methods so that you never lose them. Meez does way more than just recipe development though; it's an incredibly powerful tool that any chef or restaurant would benefit from.
My favorite new beer on the market, Kenwood Original, might be the most drinkable and most flavorful craft lager I've ever tried. Nothing goes better with a five star meal than a five star beer so head to their website and check out the Kenny Finder for location nearest you. So before we get started, go ahead and grab yourself a Kenny and enjoy this week’s guest.
Subscribe, like and share! Oh yeah, and throw in a review while you're at it. Appreciate you all!
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In this episode of CHEF Radio, we're thrilled to feature none other than Mike Solomonov of Zahav and the CooknSolo empire. Join us as we dive into Mike's Israeli roots, his courageous battle with addiction, and the challenging beginnings of Zahav. Discover how he built a unique company, blending accessible, scalable concepts like Federal Donuts and Goldie alongside his boundary-pushing experiences at Zahav and Laser Wolf. Mike Solomonov is truly one of a kind, and we can't wait to share his incredible story with you all.
(00:00:46) Intro (00:06:45) Trip to Israel (00:09:14) Falling In Love with Baking in Israel (00:20:04) Mike Arrives in Philadelphia (00:24:10) How Getting Fired Helped Mike (00:28:15) Mike's Meal Made by Eli (00:29:34) Eli’s Move from New York to Philadelphia (00:31:30) Marigold and Xochitl Restaurants (00:37:44) Refined Cooking vs Grandma's cooking (00:46:00) The Passing of Mike's brother, David and the Beginning of Addiction (00:53:05) Inside the Mind of addiction (01:06:29) From Struggling to Thriving at Zahav (01:15:30) The Zahav Umbrella (01:26:02) Steve and Mike's Partnership (01:29:40) How Mike Sets the Bar for the Culture at His Company (01:39:00) Wrap Up QuestionsA huge shout out to our sponsor, Singer Equipment for their unwavering support, which allows us to be able to bring these conversations to you. Check out their website for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful.
If you are looking for the best in class pizza oven for your next concept, make sure you check out the incredible ovens built by Moretti Forni and reach out to Greg Listino at their exclusive Northeast dealer, Rosito Bisani.
Meez, is one of the most powerful tools you can have as a cook and chef because it allows you to have a free repository for all of your recipes, techniques and methods so that you never lose them. Meez does way more than just recipe development though; it's an incredibly powerful tool that any chef or restaurant would benefit from.
My favorite new beer on the market, Kenwood Original, might be the most drinkable and most flavorful craft lager I've ever tried. Nothing goes better with a five star meal than a five star beer so head to their website and check out the Kenny Finder for location nearest you. So before we get started, go ahead and grab yourself a Kenny and enjoy this week’s guest.
Subscribe, like and share! Oh yeah, and throw in a review while you're at it. Appreciate you all!
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Welcome to another exciting episode, where we delve into the inspiring stories of those making a difference in the culinary world. Today, we're joined by Chef Chris Shepherd and wife/ partner Lindsey Brown from the Southern Smoke Foundation in Houston, Texas. Chef Chris, a celebrated culinary figure, recently hung up his apron to dedicate himself to the Southern Smoke Foundation, an organization committed to supporting folks in the food and beverage industry at large. We'll explore the incredible journey that led him to this decision, as well as a frightening plane ride that Eli and Chris took together. Additionally, we'll uncover why other chefs highly value Chris’s unique ability to engage with their cooks, offering insights and perspectives that inspire and elevate the next generation of culinary professionals. Join us to learn more about Southern Smoke Foundation, Chef Chris Shepherd’s career transition, and his impact on the culinary community.
(00:00:00) Introduction and Survey Announcement (00:05:26) Interview with Chris Shepherd and Lindsay Brown (00:07:13) Chris Shepherd's Culinary Inspirations (00:11:04) The Concept, Evolution, and Challenges of Underbelly (00:31:25)Transitioning from Underbelly Hospitality (00:39:45)Leadership and Mentorship in the Culinary World (00:48:23) Full Tilt and Future Endeavors (00:50:17) Becoming the Official Hotdog Supplier The Houston Texans (00:51:52) Retail Expansion Plans (00:54:22) Southern Smoke Festival Origins (00:57:58)Hurricane Harvey and Emergency Relief (01:00:39) Pandemic Response and Growth (01:11:58) Mental Health and Crisis Relief (01:34:41) Future Goals and Legal Aid (01:37:03) Favorite Food Spots in Houston (01:40:01) Closing Thoughts and GratitudeA huge shout out to our sponsor, Singer Equipment for their unwavering support, which allows us to be able to bring these conversations to you. Check out their website for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful.
If you are looking for the best in class pizza oven for your next concept, make sure you check out the incredible ovens built by Moretti Forni and reach out to Greg Listino at their exclusive Northeast dealer, Rosito Bisani.
Meez, is one of the most powerful tools you can have as a cook and chef because it allows you to have a free repository for all of your recipes, techniques and methods so that you never lose them. Meez does way more than just recipe development though; it's an incredibly powerful tool that any chef or restaurant would benefit from.
My favorite new beer on the market, Kenwood Original, might be the most drinkable and most flavorful craft lager I've ever tried. Nothing goes better with a five star meal than a five star beer so head to their website and check out the Kenny Finder for location nearest you. So before we get started, go ahead and grab yourself a Kenny and enjoy this week’s guest.
Subscribe, like and share! Oh yeah, and throw in a review while you're at it. Appreciate you all!
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Introducing Chef JJ Johnson, a renowned chef, owner, and cookbook author, who is revolutionizing the fast-casual dining scene with his innovative restaurant, Fieldtrip. Chef JJ, a CIA-trained chef with a background in fine dining, decided to break the mold by creating a community-driven rice bowl concept that highlights the global significance of rice. At Fieldtrip, he uses rice as a canvas to craft diverse and inspiring dishes, showcasing flavors from around the world. In our conversation, we delve into the cultural importance of rice, Chef JJ's recent expansion to the Atlantis Hotel in the Bahamas, and the vital role of fostering a positive company culture. (00:00:00) Introduction (00:07:41) Chef JJ Johnson's Culinary Journey (00:13:00) Heritage and Inspiration (00:24:17) Writing a Cook Book about Rice & Glen Roberts Inspiration (00:31:39) Background before Feildtrip & Building a Fast Casual Brand (00:45:18) Choosing Harlem: A Personal and Strategic Decision (00:49:50) Exploring types of Rice around the World (00:58:30) Expanding Fieldtrip to Atlantis (01:04:30) 5 Year Plan for Fieldtrip (01:12:02) JJ's Cookbooks (01:17:24)The Importance of Company Culture (01:21:39) Conclusion and Final Thoughts
A huge shout out to our sponsor, Singer Equipment for their unwavering support, which allows us to be able to bring these conversations to you. Check out their website for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful.
If you are looking for the best in class pizza oven for your next concept, make sure you check out the incredible ovens built by Moretti Forni and reach out to Greg Listino at their exclusive Northeast dealer, Rosito Bisani.
Meez, is one of the most powerful tools you can have as a cook and chef because it allows you to have a free repository for all of your recipes, techniques and methods so that you never lose them. Meez does way more than just recipe development though; it's an incredibly powerful tool that any chef or restaurant would benefit from.
My favorite new beer on the market, Kenwood Original, might be the most drinkable and most flavorful craft lager I've ever tried. Nothing goes better with a five star meal than a five star beer so head to their website and check out the Kenny Finder for location nearest you. So before we get started, go ahead and grab yourself a Kenny and enjoy this week’s guest.
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Today, we’re thrilled to welcome Chef Rob Rubba, the ’90s skater kid turned culinary mastermind behind the Michelin-starred Oyster Oyster in Washington, DC. Celebrated for its groundbreaking and eco-friendly approach, Oyster Oyster leads the way in sustainable dining, artfully blending diverse techniques in preservation to craft extraordinary flavors while prioritizing ethical practices. Join us as Rob delves into his inspiring journey, reveals the creative sparks behind his plant-forward menu, and shares how embracing a vegetarian lifestyle has elevated his purpose and deepened his connection to the culinary world.
(00:00:00) Intro (00:06:44) Rob’s Early Career (00:10:57) Working at Guy Savoy (00:16:30) How Oyster Oyster came to be (00:20:00) The Impact of Oysters on the Chesapeake (00:23:48) Menu Development and Evolution (00:27:00) The Decision to Become Vegetarian (00:36:38) Leaving Hazel and Lessons learned (00:44:48) Creating Sustainable Practices (00:47:10) Sustainability and Financial Success (00:51:34) Gaining a Michelin Star (00:55:00) The DC Dining Scene (01:01:26) The Differences of Running a Vegetarian Restaurant (01:04:28) Encouragement for the Next Generation of Chefs/Where Rob looks for Inspiration (01:13:20) Wrap up QuestionsA huge shout out to our sponsor, Singer Equipment for their unwavering support, which allows us to be able to bring these conversations to you. Check out their website for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful.
If you are looking for the best in class pizza oven for your next concept, make sure you check out the incredible ovens built by Moretti Forni and reach out to Greg Listino at their exclusive Northeast dealer, Rosito Bisani.
Meez, is one of the most powerful tools you can have as a cook and chef because it allows you to have a free repository for all of your recipes, techniques and methods so that you never lose them. Meez does way more than just recipe development though; it's an incredibly powerful tool that any chef or restaurant would benefit from.
My favorite new beer on the market, Kenwood Original, might be the most drinkable and most flavorful craft lager I've ever tried. Nothing goes better with a five star meal than a five star beer so head to their website and check out the Kenny Finder for location nearest you. So before we get started, go ahead and grab yourself a Kenny and enjoy this week’s guest.
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Welcome to episode 119 featuring the remarkable scientist-turned-culinary-pioneer, Nathan Myhrvold, where we dive deep into his fascinating journey from Chief Technology Officer at Microsoft to culinary innovator and author of the groundbreaking Modernist Cuisine series. Join us as Nathan shares his unique approach to writing his Modernist Cuisine collection of books, the influence of his time working with Stephen Hawking, and his transition from the tech world to the culinary arts. We'll explore the challenges and joys of creating cookbooks tailored for both professional chefs and home cooks, and uncover his favorite pizza place (in Jersey City) that sparks his culinary inspiration. This episode is an engaging blend of science, technology, and cooking with one of the most innovative minds the world has ever seen.
(00:00:00) Intro
(00:08:20) Approach to Writing Modernist Cuisine
(00:13:08) The Pioneering Chefs of Modernized Cooking
(00:18:42) Nathan’s Stephan Hawking Story
(00:24:25) From Microsoft to the Kitchen
(00:32:22) Where Nathan’s Inner Drive Comes From
(00:36:30) The Mind Blowing Photography Behind The Modernist Series
(00:42:51) Francisco Migoya and His Pivatol Roll In the Series
(00:45:52) Razza Pizza and other Restaurant's Approach to Pizza
(00:57:10) Making a Book for Professional vs Home Cooks and the Difference the Right Oven Makes
(01:02:41) The Similarities of Making Bread at Home vs In a Commercial Kitchen
A huge shout out to our sponsor, Singer Equipment for their unwavering support, which allows us to be able to bring these conversations to you. Check out their website for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful.
If you are looking for the best in class pizza oven for your next concept, make sure you check out the incredible ovens built by Moretti Forni and reach out to Greg Listino at their exclusive Northeast dealer, Rosito Bisani.
Meez, is one of the most powerful tools you can have as a cook and chef because it allows you to have a free repository for all of your recipes, techniques and methods so that you never lose them. Meez does way more than just recipe development though; it's an incredibly powerful tool that any chef or restaurant would benefit from.
My favorite new beer on the market, Kenwood Original, might be the most drinkable and most flavorful craft lager I've ever tried. Nothing goes better with a five star meal than a five star beer so head to their website and check out the Kenny Finder for location nearest you. So before we get started, go ahead and grab yourself a Kenny and enjoy this week’s guest.
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We're thrilled to have Chef Tracy Malechek join us on CHEF Radio, where we discuss her impressive background that includes working at some of New York's finest restaurants, honing her craft and developing a profound understanding of the culinary world. In this episode, we’ll explore her journey from the bustling kitchens of New York to meeting her husband, a renowned wine expert, and how together they are building a sustainable business that truly supports their employees at Birdies in Austin Texas. We’ll also discuss the challenges and rewards of balancing parenthood with restaurant ownership, and what it means to be mission-driven in today’s food industry. Stay tuned for an inspiring conversation with Chef Tracy Malechek
(00:00:00) Intro
(00:05:39) Start in Chicago
(00:07:25) James Beard Talk / Origin of Birdies
(00:10:09) New York Experience
(00:14:46) Eli and Tracy ALMOST Cross Paths: Things learned at Del Posto
(00:24:36) Post Del Posto
(00:25:50) Takeaways from Blue Hill
(00:27:06) How Failure Impacts You
(00:28:32) Checking Out Gramercy Tavern
(00:30:17) Mike Anthony Umbrella
(00:33:01) Time at Untitled and Meeting Arjav
(00:37:19) The Coin Flip
(00:42:24) The Origin of the Name and Getting Birdies Ready
(00:47:40) Biggest Piece of Advice for Potential Restaurants Owners
(00:49:14) Overcoming Pressure of the Pandemic
(00:51:12) First Day of Birdies and it’s Unique Business Model
(00:56:22) Balancing Parenthood and Restaurant Ownership
(01:01:53) What it Means to Mission Driven Restaurant
(01:04:30) The Balance Between Profitability and Hospitality
(01:12:23) How the Birdies Menu Came to Be
(01:15:34) Key Behind the Birdies Popularity
(01:20:00) Noticing the Rise of Birdies
(01:27:27) Rapid Fire Round Up
A huge shout out to our sponsor, Singer Equipment for their unwavering support, which allows us to be able to bring these conversations to you. Check out their website for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful.
If you are looking for the best in class pizza oven for your next concept, make sure you check out the incredible ovens built by Moretti Forni and reach out to Greg Listino at their exclusive Northeast dealer, Rosito Bisani.
Meez, is one of the most powerful tools you can have as a cook and chef because it allows you to have a free repository for all of your recipes, techniques and methods so that you never lose them. Meez does way more than just recipe development though; it's an incredibly powerful tool that any chef or restaurant would benefit from.
My favorite new beer on the market, Kenwood Original, might be the most drinkable and most flavorful craft lager I've ever tried. Nothing goes better with a five star meal than a five star beer so head to their website and check out the Kenny Finder for location nearest you. So before we get started, go ahead and grab yourself a Kenny and enjoy this week’s guest.
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Susan Feniger 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.
(00:05:35) The Rigorous Schedule of Hot Tamale
(00:06:54) The Start of Two Culinary Journeys
(00:12:45) Sustaining Success and Navigating the Evolving Culinary Culture
(00:17:11) From Cookbook to Food Network Stars
(00:22:42) The Impact of Julia Child and Other Culinary Tales
(00:37:00) Navigating Business Challenges and Strategic Decisions
(00:45:54) Exploring Mexican Cuisine and Southern California
(00:54:00) Overcoming Challenges and Finding Success
(00:56:44) The Impact of Television on Culinary Careers
(01:00:58) Breaking Barriers: Women in the Culinary World
(01:10:30) Changing the Dated Restaurant Model and Culture
(01:33:55) Finding Motivation
A huge shout out to our sponsor, Singer Equipment for their unwavering support, which allows us to be able to bring these conversations to you. Check out their website for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful.
If you are looking for the best in class pizza oven for your next concept, make sure you check out the incredible ovens built by Moretti Forni and reach out to Greg Listino at their exclusive Northeast dealer, Rosito Bisani.
Meez, is one of the most powerful tools you can have as a cook and chef because it allows you to have a free repository for all of your recipes, techniques and methods so that you never lose them. Meez does way more than just recipe development though; it's an incredibly powerful tool that any chef or restaurant would benefit from.
My favorite new beer on the market, Kenwood Original, might be the most drinkable and most flavorful craft lager I've ever tried. Nothing goes better with a five star meal than a five star beer so head to their website and check out the Kenny Finder for location nearest you. So before we get started, go ahead and grab yourself a Kenny and enjoy this week’s guest.
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In this heartfelt episode, Chef Fiore Tedesco shares his remarkable personal and professional journey. Born deaf, Fiore faced significant challenges growing up in a large Italian family. The episode touches on his experiences with anxiety and trauma, his reflections on leadership and empathy, and the constant pursuit of balance in the demanding restaurant industry.
(00:00) Intro
(05:24) A Culinary Legacy: Growing Up in a Hardcore Italian Family
(10:52) The Power of Music and Overcoming Deafness
(24:05) Finding Balance: The Struggle and Joy of a Chef's Life
(28:59) Redefining Success Beyond the Kitchen
(30:16) A New Perspective on Cooking and Humility
(35:36) The Transformative Moment: Gaining the Gift of Hearing
(38:13) The Power of Medicine in Overcoming Disability
(38:52) Finding Value in Dreams Amidst Life's Challenges
(42:16) The Journey to Humility and Healing
(42:42) Confronting Trauma and Embracing Vulnerability
(44:16) The Transformative Impact of Parenthood
(45:30) The Role of Therapy in Personal Growth
(46:40) Discovering Anxiety and the Path to Healing
(49:56) The Evolution of a Chef: From Dreams to Reality
(52:57) Creating an Ethical Restaurant Model
(01:02:11) Launching Bambino: A New Culinary Adventure
(01:10:58) Leadership, Vulnerability, and the Path Forward
A huge shout out to our sponsor, Singer Equipment for their unwavering support, which allows us to be able to bring these conversations to you. Check out their website for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful.
If you are looking for the best in class pizza oven for your next concept, make sure you check out the incredible ovens built by Moretti Forni and reach out to Greg Listino at their exclusive Northeast dealer, Rosito Bisani.
Meez, is one of the most powerful tools you can have as a cook and chef because it allows you to have a free repository for all of your recipes, techniques and methods so that you never lose them. Meez does way more than just recipe development though; it's an incredibly powerful tool that any chef or restaurant would benefit from.
My favorite new beer on the market, Kenwood Original, might be the most drinkable and most flavorful craft lager I've ever tried. Nothing goes better with a five star meal than a five star beer so head to their website and check out the Kenny Finder for location nearest you. So before we get started, go ahead and grab yourself a Kenny and enjoy this week’s guest.
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In this episode, you're going to hear the story of a young lady who immigrated with almost nothing and slowly but surely began to rebuild her life in New York City through sheer willpower. By listening, you will learn how Nasim held onto the lessons she learned in her mother's kitchen in Iran until she was able to open Sofreh, as well as how she trains and develops the culture within her kitchen, and how she empowers her cooks to cook with intuition. Nasim talks about one of her favorite ingredients, the reduction of whey—a byproduct of making yogurt—that she uses extensively throughout her menu, and why it was important for her restaurant to reflect a more modern Persian feel.
(1:30) Opening A New Café: Sofreh and Sofreh Cafe (5:49) Nasim’s Early Life (12:43) Navigating the Revolution (15:35) Some Early Culinary Lessons (20:30) The Culture of Iran through Nasim’s eyes (24:22) The Decision to Come to the United States (28:10) A Fresh Start with No Resources (29:30) Developing a Family and the Idea of Sofreh (38:30) Teaching Newcomers about Iranian Cuisine (43:15) the Process of Opening Sofreh (47:05) Sofreh's Menu Development and Evolution (1:10:23) Nasim's Breaks Down The Use of Whey and Mushrooms (1:14:40) The Inspiration Behind the Look of Sofreh (1:17:51) Words of Advice for Anyone Looking for a Career Change (1:21:30) The Rise of Sofreh (1:24:25) Cooking at the White HouseA huge shout out to our sponsor, Singer Equipment for their unwavering support, which allows us to be able to bring these conversations to you. Check out their website for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful.
If you are looking for the best in class pizza oven for your next concept, make sure you check out the incredible ovens built by Moretti Forni and reach out to Greg Listino at their exclusive Northeast dealer, Rosito Bisani.
Meez, is one of the most powerful tools you can have as a cook and chef because it allows you to have a free repository for all of your recipes, techniques and methods so that you never lose them. Meez does way more than just recipe development though; it's an incredibly powerful tool that any chef or restaurant would benefit from.
My favorite new beer on the market, Kenwood Original, might be the most drinkable and most flavorful craft lager I've ever tried. Nothing goes better with a five star meal than a five star beer so head to their website and check out the Kenny Finder for location nearest you. So before we get started, go ahead and grab yourself a Kenny and enjoy this week’s guest.
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Embark on a gripping journey of resilience and redemption with Chef Gregory Gourdet in this riveting episode! Brace yourself for a rollercoaster of ambition, setbacks, and ultimately, triumph. In a world where success is often elusive, Gregory's story reminds us that the path to greatness is anything but linear. Join us as we unravel the challenges he faced on his quest to self-discovery and celebrate the inspiring triumph that awaits. Tune in now for a tale that will keep you captivated until the very end! Here's what else is discussed:
(00:01:28) A Kid From Queens to a Resident of Oregon
(00:04:15) Seafood of Oregon
(00:06:45) The Food of Queens
(00:08:45) Birth of Kann
(00:12:18) Changing the Menu at Kann
(00:13:30) Why Portland for Kann's Home
(00:16:12) Time At Jean Georges
(00:18:33) Finding Culinary School and The Early Years of His Culinary Journey
(00:21:58) Inspiration from Jean Goerges Healthy View & Gregory's Books
(00:28:10) Food and The World Intertwined
(00:31:10) How the Current State of Haiti Affects Gregory
(00:35:10) Sharing the Story of Haiti Through The Menu
(00:37:45) Story behind Sousal Their Underground Bar
(00:39:48) Gregory's Past with Substance Abuse
(00:45:12) A Brush with Death
(00:47:55) How Sauce Box Changed Gregory's Perspective
(00:49:40) How the Culinary and Drug Culture Go Hand in Hand
(00:52:16) Ben’s Friends - A Pathway to Sobriety
(00:55:50) How Gregory Embraced Running Culture
(00:58:30) Rapid Fire Round Up
A huge shout out to our sponsor, Singer Equipment for their unwavering support, which allows us to be able to bring these conversations to you. Check out their website for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful.
If you are looking for the best in class pizza oven for your next concept, make sure you check out the incredible ovens built by Moretti Forni and reach out to Greg Listino at their exclusive Northeast dealer, Rosito Bisani.
Meez, is one of the most powerful tools you can have as a cook and chef because it allows you to have a free repository for all of your recipes, techniques and methods so that you never lose them. Meez does way more than just recipe development though; it's an incredibly powerful tool that any chef or restaurant would benefit from.
My favorite new beer on the market, Kenwood Original, might be the most drinkable and most flavorful craft lager I've ever tried. Nothing goes better with a five star meal than a five star beer so head to their website and check out the Kenny Finder for location nearest you. So before we get started, go ahead and grab yourself a Kenny and enjoy this week’s guest.
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In today's can't-miss episode, we have the pleasure of sitting down with Chef Michael Anthony, the culinary mastermind behind New York City's iconic Gramercy Tavern. Join us as we delve into Chef Anthony's culinary journey, his approach to setting the culture and tone in the kitchen, and the creative process behind crafting unforgettable dining experiences at one of America's most celebrated restaurants. Get ready to be inspired by Chef Anthony's passion for food, community, and innovation. Let's dive in!
Celebrating 30 Years of Gramercy Tavern in '24 A Special Dinner with a Mentor in Japan Navigating the Culinary Industry: Trusting Your Gut and Learning from Failure The Role of Gramercy Tavern in Shaping Culinary Career The Importance of Local Agriculture and the Union Square Green Market The Unmatched Culinary Scene of New York A Chef's Journey to New York Culinary Evolution at Gramercy Tavern The Philosophy of Menu Development The Impact of Technology in Modern Restaurants The Importance of Team Dynamics in the Kitchen Looking Forward: Growth and Opportunities Celebrating 30 Years of Gramercy Tavern Chef's Personal Reflections and Future OutlookA huge shout out to our sponsor, Singer Equipment for their unwavering support, which allows us to be able to bring these conversations to you. Check out their website for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful.
If you are looking for the best in class pizza oven for your next concept, make sure you check out the incredible ovens built by Moretti Forni and reach out to Greg Listino at their exclusive Northeast dealer, Rosito Bisani.
Meez, is one of the most powerful tools you can have as a cook and chef because it allows you to have a free repository for all of your recipes, techniques and methods so that you never lose them. Meez does way more than just recipe development though; it's an incredibly powerful tool that any chef or restaurant would benefit from.
My favorite new beer on the market, Kenwood Original, might be the most drinkable and most flavorful craft lager I've ever tried. Nothing goes better with a five star meal than a five star beer so head to their website and check out the Kenny Finder for location nearest you. So before we get started, go ahead and grab yourself a Kenny and enjoy this week’s guest.
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