The CHEF Radio Podcast

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

Episode 106: Chef Jesse Ito of Royal Sushi and Izakaya in Philadelphia Dec 29, 2023

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

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

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

Here's what else was discussed:

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

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

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

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

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

Episode 105: Matt Orlando of Amass* & AIR in Singapore as well as Endless in CPH Dec 14, 2023

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

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

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

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

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

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

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

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

Episode 104: Author Spotlight – Shari Bayer of Chef Wise - Life Lessons from Leading Chefs Around the World Dec 02, 2023

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

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

Here's what was discussed:

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

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

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

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

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

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

Episode 103: Justin Pichetrungsi of Anajak Thai in LA Nov 17, 2023

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

Here’s what else was talked about:

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

Supporters of the show:

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

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

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

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

Episode 102: Author Spotlight - Andrew Friedman of The Dish and Chefs, Drugs and Rock & Roll Nov 03, 2023

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

Here’s what else you’ll hear:

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

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

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

Check out and follow us on Instagram

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

Peace, Love & Chicken Grease

Episode 101: Jordan Rubin of Mr. Tuna, Bar Futo and Crispy Gai in Portland, Maine Oct 20, 2023

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

Here's what else is on deck:

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

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

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

Check out and follow us on Instagram

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

Episode 100: Daniel Boulud of Restaurant Daniel, Café Boulud and the Dinex Group Oct 05, 2023

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

Here’s what else was discussed:

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

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

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

Check out and follow us on Instagram

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

Episode 99: Chef Dave Beran of Pasjoli in Santa Monica Sep 21, 2023

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

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

Here’s what else was talked about:

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

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

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

Check out and follow us on Instagram

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

Episode 98: Chef Ana Castro of Lengua Madre and Acamaya in New Orleans Sep 07, 2023

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

Here's what else was discussed:

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

Supporters of the show:

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

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

Check out and follow us on Instagram

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

Episode 97: Chef Amanda Cohen of Dirt Candy Aug 11, 2023

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

Here are some other highlights of the discussion:

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

Supporters of CHEF Radio:

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

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

Check out and follow us on Instagram

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

Josh Sharkey - Chef, Entrepreneur and Founder of meez Jul 25, 2023

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

Here’s what was discussed:

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

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

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

Check out and follow us on Instagram

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

Episode 96: Dominic Piperno of Hearthside Jul 14, 2023

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

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

Here’s what else we talked about:

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

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

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

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

Episode 95: Ashleigh Shanti of Good Hot Fish Jun 30, 2023

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

Here’s what else was talked about:

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

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

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

Check out and follow us on Instagram

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

Episode 94: Chef Johnny Spero of Reverie and Bar Spero Jun 09, 2023

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

Here’s some of what was discussed:

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

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

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

Check out and follow us on Instagram

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

Episode 93: Alon Shaya of Saba, Safta and Miss River Restaurants May 25, 2023

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

Here’s what else you’ll hear:

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

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

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

Check out and follow us on Instagram

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

Episode 92: Chef Jeremiah Langhorne of The Dabney & Petite Cerise in Washington DC May 11, 2023

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

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

Here are some of the highlights:

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

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

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

Episode 91: Farmer Lee Jones and Chef Jamie Simpson of the Chef's Garden Apr 22, 2023

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

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

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

Here’s what else you’ll hear:

Farmer Lee Jones

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

Chef Jamie Simpson

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

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

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

Episode 90: Chef John Shields of Smyth and The Loyalist Apr 06, 2023

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

Here’s what else is covered:

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

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

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

Episode 89: Chef Eric Leveillee of Lacroix Restaurant Mar 24, 2023

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

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

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

Episode 88: Chef Sarah Grueneberg of Monteverde Restaurant and Pastificio Mar 09, 2023

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

Here's what else was discussed:

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

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

Never stop pushing, never stop learning!

Episode 87: Adam Richman of the History Channel Feb 23, 2023

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

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

Here's what was discussed:

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

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

Episode 86: Chef Eddie Konrad of Messina Club Feb 02, 2023

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

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

Here's what else you will hear about:

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

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

Episode 85 – Chef Katie Button of Cúrate restaurant and La Bodega Jan 20, 2023

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

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

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

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

Connect with Katie here

Check out Cúrate here

Check out La Bodega here

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

Episode 84 – Chef Caroline Glover of Annette restaurant Jan 05, 2023

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

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

Here are some of the things we chatted about:

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

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

Episode 83 – Chef Evan Rich of Rich Table and RT Rotisserie Dec 22, 2022

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

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

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

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

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

Episode 82 - Chef & Writer Kiki Aranita of Poi Dog Dec 09, 2022

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

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

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

Topics discussed in this episode:

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

Get connected with Kiki here

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

Connect with Eli on Instagram:

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

Episode 81 – Chef Jeff Michaud of Osteria & La Via Gaia Nov 03, 2022

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

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

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

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

Topics discussed in this episode:

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

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

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

Connect with Eli on Instagram:

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

Episode 80 – Jeremy Fox of Birdie G's and Rustic Canyon Oct 20, 2022

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

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

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

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

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

Topics discussed in this episode:

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

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

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

Connect with Eli on Instagram:

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

Episode 79: Chef Rich Torrisi of Torrisi Restaurant and Major Food Group Sep 29, 2022

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

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

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

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

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

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

Topics discussed in this episode:

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

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

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

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

Connect with Eli: Instagram

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

Episode 78: Chef Eli Collins of a.kitchen + a.bar Sep 15, 2022

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

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

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

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

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

Topics discussed in this episode:

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

You can connect with Eli on Instagram.

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

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

Episode 77: Chef Stuart Brioza of State Bird Provisions, The Progress and The Anchovy Bar Sep 01, 2022

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

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

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

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

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

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

Topics discussed in this episode:

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

Listen to more episodes at The Chef Radio Podcast.

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

Connect with Eli:Instagram

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

Episode 76: Chef Christopher Kearse of Forsythia Aug 04, 2022

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

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

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

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

Topics discussed in this episode:

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

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

Listen to more episodes at The Chef Radio Podcast.

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

Connect with Eli: Instagram

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

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

Episode 75: Chef Andrew Carmellini of The Dutch & NoHo Hospitality Group Jul 22, 2022

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

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

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

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

Topics discussed in this episode:

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

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Episode 74: The Kitchen Culture Code Jul 09, 2022

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

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

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

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

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

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

Topics discussed in this episode:

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

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

Listen to more episodes at The Chef Radio Podcast.

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

Connect with Eli:Instagram

Episode 73: Chef Philip Krajeck of Rolf & Daughters and Folk Restaurants Jun 30, 2022

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

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

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

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

Topics discussed in this episode:

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

Listen to more episodes at The Chef Radio Podcast.

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

Connect with Eli:Instagram

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

Connect with Phil:

Instagram

Episode 72: Geno Vento of Geno’s World Famous Cheesesteak's May 27, 2022

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

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

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

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

Episode 71: Chef Kurt Evans of Everybody Eats May 23, 2022

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

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

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

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

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