The CHEF Radio Podcast

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Ryan And Eric Berley Of The Franklin Fountain Jun 10, 2021

Show notes

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

Food & Travel Writer Adam Erace May 27, 2021

Show notes

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

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

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

More info at www.adamerace.com

Jim And Kristina Burke Of Wm. Mulherin's Sons May 13, 2021

Show notes

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

Jose Garces Of Amada Apr 29, 2021

Show notes

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

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

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

Nick Kennedy Of Suraya Apr 15, 2021

Show notes

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

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

Beverly Kim of Parachute and Wherewithall Apr 01, 2021

Show notes

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

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

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

Heather Marold Thomason Of Primal Supply Meats Mar 18, 2021

Show notes

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

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

Emilio Mignucci of Di Bruno's Brothers Mar 04, 2021

Show notes

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

The Cheese Chat Feb 18, 2021

Show notes

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

Cooking with Time Feb 04, 2021

Show notes

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

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