Episodi
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In today’s exciting episode, we sit down with the incredible Mashama Bailey, executive chef and co-owner of The Grey in Savannah, Georgia, to talk about her extraordinary journey to the top of the culinary world. From her humble beginnings to becoming one of the most celebrated chefs in America, Mashama shares her inspiring story of resilience, passion, and creativity. We dive into her groundbreaking work at The Grey, her Southern-rooted cooking style, and the incredible honor of winning the James Beard Award for Best Chef in America. This is a conversation you won’t want to miss!
Show Notes: (00:00) Upcoming Culinary Event: Best of Philly Voi•ãge Dining Series (03:55) Welcome to Chef Radio: Featuring Mashama Bailey (06:50) Mashama's Culinary Journey (16:03) From Social Work to Culinary Arts (22:11) The Influence of Culinary School and Personal Chefing (46:08) Reflecting on Early Career Lessons (46:45) Transitioning to a New Work Environment (48:46) Exploring New Opportunities (50:57) Meeting Her Business Partner, Jono (52:00) The Journey to Savannah (58:41) The Historical Significance of The Grey (01:05:16) Crafting a Unique Culinary Identity (01:15:22) Challenges and Triumphs (01:22:51) Future Plans in Paris (01:27:50) Closing Thoughts and 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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Episodi mancanti?
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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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10:10 Chef Alex Kemp:
The Canadian chef who's taking Philadelphia by storm Impressions of his new hometown Persistence and Alex’s Culinary Journal His Time on No Reservations How Alex’s Experience Influences Him Today Montreal Restaurants Recommendations34:18 Chef Eric Leveillee
Eli’s First Impression of Eric Cooking for Chef Alain Ducasse… or Not Taking Over at Lacroix The Thought Process of Creating and Executing a New Dish Keeping It Simple vs “One More Ingredient” Upcoming Dishes Mentorship vs Reputation Philadelphia Restaurants Recommendations1:02:00 Chef Chance Anies
Background Telling his Story Through his Menu Quitting his Job and Starting The Food Cart Meaning Behind the Name of Tabachoy Advice for Anyone Not in the Right Career Feild How Fatherhood Changed Chances Perspective Philadelphia Restaurants RecommendationA huge shout out to our sponsor, Singer Equipment for their unwavering support, which allows us to be able to bring these conversations to you. Check out their website for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful.
If you are looking for the best in class pizza oven for your next concept, make sure you check out the incredible ovens built by Moretti Forni and reach out to Greg Listino at their exclusive Northeast dealer, Rosito Bisani.
Meez, is one of the most powerful tools you can have as a cook and chef because it allows you to have a free repository for all of your recipes, techniques and methods so that you never lose them. Meez does way more than just recipe development though; it's an incredibly powerful tool that any chef or restaurant would benefit from.
My favorite new beer on the market, Kenwood Original, might be the most drinkable and most flavorful craft lager I've ever tried. Nothing goes better with a five star meal than a five star beer so head to their website and check out the Kenny Finder for location nearest you. So before we get started, go ahead and grab yourself a Kenny and enjoy this week’s guest.
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In this episode, we delve into the dynamic culinary partnership of Trey Smith and Blake Aguillard, who share a role as chefs at Saint-Germain. Together, they navigate the intricate dance of collaboration in the kitchen, where balancing creativity, leadership, and teamwork is key. As we explore their journey, we uncover the challenges and rewards of working side by side with another chef. While the culinary world often celebrates the lone genius in the kitchen, Trey and Blake demonstrate the beauty of synergy and shared vision. Their partnership yields not only exceptional dishes but also a culinary experience that transcends individual talents.
Here's what else:
The influence of Chef Michael Gulotta and Restaurant August on their careers Exploring culinary journeys and influences The hearth cooking experience and its impact Founding Saint Germain and the birth of a partnership between three friends Maximizing quality in tasting menus The art of never settling and constantly evolving culinary techniques Balancing passion and emotion in leadership Cultivating their unique culinary identity What Blake and Trey look for in potential employees Exploring the business model of tasting menus Creative inspiration behind the menu Embracing New Orleans' rich culinary tradition Future aspirations and preserving their quality of life The impact of social media and fame on culinary careers Concluding thoughts and future plansA 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. [email protected]
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Prepare to be swept away into the heart of culinary excellence as we explore the dynamic world of partnerships in the culinary industry. From the farmers who cultivate our ingredients to the purveyors who supply our kitchens, every alliance plays a vital role in shaping the culinary landscape. But in this episode, we redefine the concept of partnership, delving into the profound bond between chef and business partner—a relationship akin to Batman and Robin or SpongeBob and Patrick.
Join us as we unveil the transformative power of great partnerships, igniting creativity, mentorship, and innovation in the pursuit of culinary perfection.
Here's a taste of the culinary wisdom awaiting you in today's episode:
Embark on a journey of self-discovery as we unravel the story of a chef whose path from the art world led her to her true passion: cooking. Witness the pivotal moment at Charlie Trotter's that forever changed the course of her culinary journey, setting her on a trajectory of unparalleled success. Explore the unique challenges faced by a left-handed chef and the profound impact of growing up in a kosher household. Prepare to be surprised as we uncover the identity of the toughest chef she ever worked for and the valuable lessons learned along the way. Follow her from the bustling streets of Chicago to the vibrant culinary scene of NYC, where mentorship under Tony Mantuano and the daunting task of filling Andrew Carmellini's shoes shaped her culinary philosophy. Discover the transformative power of taking a step back, as a year off brings herclarity, confidence, and a renewed sense of purpose, culminating in the creation of Grove House Hospitality. Explore the profound impact of breast cancer on her life and career, and the unwavering determination that led her to open her second restaurant amid intensive radiation treatment. Uncover the importance of self-care in the culinary industry, especially for young women The game-changing impact of her latest venture, Misi Pasta and it's boundless potential and why this might need to be your next step into entrepreneurship.Join us as we dive deep into the heart of the culinary world, where every partnership, every challenge, and every triumph shapes the narrative of culinary excellence. Welcome to a podcast like no other. Welcome to the CHEF Radio Podcast
A huge shout out to our sponsor, Singer Equipment for their unwavering support, which allows us to be able to bring these conversations to you. Check out their website for all the amazing equipment they can supply your restaurant with to make your team more efficient and successful.
If you are looking for the best in class pizza oven for your next concept, make sure you check out the incredible ovens built by Moretti Forni and reach out to Greg Listino at their exclusive Northeast dealer, Rosito Bisani.
Meez, is one of the most powerful tools you can have as a cook and chef because it allows you to have a free repository for all of your recipes, techniques and methods so that you never lose them. Meez does way more than just recipe development though; it's an incredibly powerful tool that any chef or restaurant would benefit from.
My favorite new beer on the market, Kenwood Original, might be the most drinkable and most flavorful craft lager I've ever tried. Nothing goes better with a five star meal than a five star beer so head to their website and check out the Kenny Finder for location nearest you. So before we get started, go ahead and grab yourself a Kenny and enjoy this week’s guest.
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Join us on this episode as we sit down with Chef Hari Cameron, tracing his remarkable journey from the world of fine dining to becoming a sought-after chef consultant, and now, his triumphant return to the culinary scene with his new venture, The Chef's Table in Rehoboth Beach, Delaware. Hari candidly shares the challenges he faced balancing the demands of a culinary career with family responsibilities, shedding light on the pressures many chefs experience as they navigate parenthood and traditional kitchen roles. Tune in as he discusses the pivotal moments that led him to adjust his career, leveraging his expertise while carving out time for his family, all while passionately pursuing his culinary dreams.
An introduction to Hari and a little history lesson on the restaurants of Rehobeth Beach, Delaware Growing up in a spiritual household where gurus and meditation were typical, along with the prasad, aka the offering How he got the name Hari from the Bhagavad Gita A family with three boys who are all in the restaurant business, and how it was the youngest of the brothers who helped Hari find his path in food Getting busted at a young age with some illegal substances, which made him wake up and realize he had to get his shit together Setting a goal to open a restaurant by 30 and beating it by one year Opening his restaurant a(MUSE.) in Rehobeth, which was noticed very quickly by the press How he is hyper-focused and obsessive about learning things until he knows a lot about it Getting lucky by selling his restaurant after 10 years in late January 2019 before the pandemic hit How he shares his enthusiasm for food with his three young sons Getting into consulting and why he says he never applies the "hard sale" How he does a large range of consulting, from equipment companies, menu development to food companies, etc. Opening his new space in Rehoboth called The Chef’s Table, where he will be doing dinners, classes, content creation, and other food related research and development The art of dry aging fish and why he is a big fan of itSupporters 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. [email protected]
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Today's guest, Charlie Mitchell of the one-star Michelin restaurant Clover Hill in Brooklyn, New York, has a wisdom that is hard to come across in a chef barely into his 30s and someone who has gripped the food headlines as becoming the first black Michelin-starred chef in New York City’s history and one of only two black chefs in America. Yeah, you heard read that correctly, the first. In 2022, the Michelin guide recognized the work that he and his partners were doing in Brooklyn Heights and saw that the work that he put in, the training, and his dedication to the craft of cooking helped leapfrog him over even some of the more established and well-known chefs in the country's most competitive restaurant city.
Here's what else we talked about:
Growing up in Detroit, Michigan, and hailing from a family of auto workers Finding a mentor who pointed him in the right direction and inspired him to leave Detroit and go to New York, even though it was his last choice of city Pushing himself to work in the hardest kitchen in NYC Why his first cookbook, Eleven Madison Park, motivated him to work there The layers of protection from failure that EMP has to ensure that each guest has the experience that they expect Why working as a commis at EMP was one of the biggest growth point in his career Going out on a ledge and taking over a smaller neighborhood restaurant in NYC, but then quickly learning he wasn't ready to be the man just yet Meeting his future partners at Clover Hill and why it's such a great match How they slowly transitioned to a tasting menu-only restaurant Creating a fine dining restaurant that was reflective of the owners and why it's so important for Clover Hill to make people feel comfortable and at home without the pretension that you may find often in fine dining Charlie talks about why honest cooking is so important to him Raising their prices because they are getting better ingredients to work with, not just because they now have a Michelin star When they started getting clued in that they may be on the Michelin radar The conversations he had with his partners after they won the star What it means to him to be the first black chef in New York City history to have a Michelin star What he learned once he started writing tasting menus and deciding what kind of journey he wanted to take the guests on How he sees the restaurant continuing to evolve over the next few years How he folks on "doing his part" when it comes to being a leader and showing other black chefs what's possible. Leading by exampleSponsors
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. [email protected]
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